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Introduction Grape is a major horticultural crop with a high nutritional value in the world. The optimal geographic and climatic conditions in Iran have positioned it as one of the most important regions for grape cultivation in the world. Black rot, caused by Aspergillus niger, is a highly destructive fungal disease that affects the grapes by targeting wounded areas. It causes crushing of the grapes, the falling of berries, and reduces transportation and storage properties (Ponsone et al., 2011). Various methods, such as fumigating bunches with sulfur dioxide and storing them in a modified atmosphere, have been used to control fungal rot and prolong the shelf life of grapes. However, each method has its limitations. Grape fumigation with sulfur gas is harmful to human health (Duarte-Sierra et al., 2016) and the efficiency of modified atmospheric storage on rot control and maintaining the quality of grapes depends on the type of variety, storage temperature, and especially gas concentration (Himelrick, 2003). Given the lack of efficiency in traditional methods, it is imperative to introduce modern techniques that can effectively disinfect microorganisms. These advanced methods offer several advantages, including the preservation of crop quality, an increase in crop shelf life, the promotion of good health, and substantial economic benefits. A technique of this type includes using non-thermal (cold) plasma (NTP) technology to eliminate food microorganisms (Bourke et al., 2018). The effect of cold plasma at atmospheric pressure on the reduction of bacterial populations in food products such as lettuce, tomato, strawberry, and cherry tomato has been reported (Bermúdez-Aguirre et al., 2013; Pasquali et al., 2016; Ziuzina et al., 2014). Research has shown that cold plasma can effectively inactivate Aspergillus in various orchard and agricultural products (Butscher et al., 2016; Ghorashi et al., 2020; Selcuk et al., 2008). The effect of cold plasma on the quality characteristics of the product during the post-harvest period has also been investigated. Blueberries treated with cold plasma for less than 15 minutes showed remarkable results: after 10 days, the fruit exhibited reduced lipid peroxidation and darkening, with no impact on the total anthocyanin content, pH, or firmness of the product (Hu et al., 2021). In a study by Rana et al. (2020), it was found that subjecting strawberries to 15 minutes of cold plasma with packaging after 5 days of storage at 25°C had no significant impact on pH, TSS, and moisture content of the fruit. The review of the literature reveals the absence of research on fungal disease control and grape quality evaluation following the use of NTP. This study aims to investigate the efficiency of plasma treatment in reducing the infection with Aspergillus fungi, along with examining the physical, chemical, and mechanical properties of Fakhri grape. Materials and Methods This research was conducted as a completely randomized design in a factorial experiment at four plasma levels (0, 10, 20, and 40 s) and five storage periods (1, 2, 3, 4, and 5 weeks) with three replications at 4°C. A plasma generator was first designed and manufactured in this study. A specifically designed and fabricated plasma application probe was also developed for grape berries. The individual grape berries were then sterilized with 1% sodium hypochlorite under a laminar hood for 2 minutes. Afterward, they were rinsed three times with sterile distilled water to remove any remaining disinfectant residue from their surfaces. Sterilized berries were immersed in Aspergillus spore suspension with 105 spores.ml-1 concentration. Finally, all samples were dried on paper filters and prepared for different plasma treatment durations (0, 10, 20, and 40 s). The treated samples were stored at 4°C, and the infection percentage and microbial load were measured on a weekly basis. To assess the preservation quality, chemical parameters such as pH, TSS, and TA, physical parameters (color change and weight loss), and mechanical properties were measured every week. Additionally, thermal imaging was performed weekly. Results and Discussion Plasma application during storage significantly reduced the infection percentage and microbial load in Aspergillus-inoculated samples. At the end of the storage period, the infection percentage and microbial load in the 40-second plasma treatment were 5% and 2.5 CFU g-1 respectively, while in the control group, the infection percentage was 100% and the microbial load was 4 CFU g-1. At the end of the storage period, the lowest pH level in the plasma was observed for 40 s plasma. This could be attributed to effective contamination control, as fungal contamination leads to alkalization of the environment. The highest amount of TSS was also observed in control and 40 s plasma. But in the 10 and 20 s plasma treatment, the process of changes was gradual and not significant. The higher TSS level of control and 40 s plasma can be due to the weight loss caused by the spread of contamination and moisture leakage caused by damage to the tissue. This decrease in moisture leads to an apparent increase in the TSS index. Research has shown that plasma primarily affects the surface characteristics of products, and when applied with the appropriate voltage and duration, it does not alter the internal chemical properties (Hu et al., 2021). Over time, weight loss increased in all treatments. This increasing trend during the storage period is higher in control and 40 s plasma compared to 10 and 20 s plasma. Therefore, the weight loss in the control can be due to the spread of contamination and aging of the product over time. However, the weight loss in the 40-second plasma treatment can be due to the destruction of the fruit tissue caused by longer duration of the plasma application. In the current research, by increasing the duration of plasma application to 40 s, a significant decrease in L*, a*, and b* indices and an overall change in the color of the product was observed. Research shows that in blueberries, inappropriate duration of plasma treatment causes the loss of wax on the fruit surface and leads to darkening of the product (Hu et al., 2021). The highest and lowest changes in temperature drop were observed in the control treatment (5°C) and 10 and 20 s plasma (3 and 3.5°C, respectively). According to research, an increase in fungal contamination leads to a decrease in humidity, increases weight loss, and subsequently a decrease in product temperature. A decline in mechanical characteristics was noted for the control and plasma treated samples during the storage period. The lowest value for indicators was observed in the 40 s plasma treatment. However, no significant difference was observed in samples treated with plasma for less than 20 seconds compared to the control group up to the middle of the storage period. According to a report by Misra et al. (2014), plasma application can reduce tissue softness. Therefore, optimizing its plasma duration and intensity is very important (Pan et al., 2021). Conclusion Our experiments aimed to investigate the effect of NTP treatment on controlling Aspergillus infections while preserving the quality properties of Fakhri grapes. The obtained results are important for two main reasons. Firstly, an innovative probe was designed for plasma applications, specifically tailored to the shape and size of individual grapes in order to thoroughly cover them with plasma. Secondly, application of plasma was carried out for the first time and yielded valuable results, indicating that this technique can control fungal infections and preserve the chemical, physical, and mechanical properties of grapes. [ABSTRACT FROM AUTHOR]

Microwave radiation (MW) is an environmentally friendly technology and a physical method to enhance and modify the properties of flour. Dietary fiber -rich compounds in flour composition, such as date seed powder and wheat bran, can contribute to the health -promoting effects of the resulting flour and its derived products, such as bread. The present study aims to evaluate the impact of microwaves (750 watts for 120 seconds) on the combination of wheat bran and date seed powder (WB -DSP) and investigate the effects of its substitution on the physicochemical characteristics of wheat flour. To achieve this, wheat bran at various levels (3%, 6%, and 9%) and date seed powder (2%, 4%, and 6%) were combined (WB -DSP) and treated with microwave (WB -DSPMW). These mixtures were then substituted with wheat flour in proportions of 5%, 10%, and 15%. The produced flour samples were assessed for their physicochemical properties, color parameters (L*, a*, b*), and overall color difference (ΔE) compared to wheat flour as the control sample. The results revealed that microwave treatment led to lower moisture content and higher levels of ash and protein in the combination of wheat bran and date seed powder. Flour samples containing WB -DSPMW and WB -DSP showed higher water absorption capacity than the control sample (p < 0.05). Substituting WB -DSP combination with wheat flour significantly reduced L* and b* values and increased ΔE in flour samples compared to the control (p < 0.05). Based on the obtained results, it can be concluded that microwave application and substitution of wheat bran -date seed powder mixture with wheat flour plays a significant role in altering the physicochemical properties of wheat flour. Furthermore, further research is necessary to examine changes in other properties, such as functional properties and nutritional value of the resulting flour . [ABSTRACT FROM AUTHOR]

IntroductionGrape is a major horticultural crop with a high nutritional value in the world. The optimal geographic and climatic conditions in Iran have positioned it as one of the most important regions for grape cultivation in the world. Black rot, caused by Aspergillus niger, is a highly destructive fungal disease that affects the grapes by targeting wounded areas. It causes crushing of the grapes, the falling of berries, and reduces transportation and storage properties (Ponsone et al., 2011). Various methods, such as fumigating bunches with sulfur dioxide and storing them in a modified atmosphere, have been used to control fungal rot and prolong the shelf life of grapes. However, each method has its limitations. Grape fumigation with sulfur gas is harmful to human health (Duarte-Sierra et al., 2016) and the efficiency of modified atmospheric storage on rot control and maintaining the quality of grapes depends on the type of variety, storage temperature, and especially gas concentration (Himelrick, 2003).Given the lack of efficiency in traditional methods, it is imperative to introduce modern techniques that can effectively disinfect microorganisms. These advanced methods offer several advantages, including the preservation of crop quality, an increase in crop shelf life, the promotion of good health, and substantial economic benefits. A technique of this type includes using non-thermal (cold) plasma (NTP) technology to eliminate food microorganisms (Bourke et al., 2018). The effect of cold plasma at atmospheric pressure on the reduction of bacterial populations in food products such as lettuce, tomato, strawberry, and cherry tomato has been reported (Bermúdez-Aguirre et al., 2013; Pasquali et al., 2016; Ziuzina et al., 2014). Research has shown that cold plasma can effectively inactivate Aspergillus in various orchard and agricultural products (Butscher et al., 2016; Ghorashi et al., 2020; Selcuk et al., 2008). The effect of cold plasma on the quality characteristics of the product during the post-harvest period has also been investigated. Blueberries treated with cold plasma for less than 15 minutes showed remarkable results: after 10 days, the fruit exhibited reduced lipid peroxidation and darkening, with no impact on the total anthocyanin content, pH, or firmness of the product (Hu et al., 2021). In a study by Rana et al. (2020), it was found that subjecting strawberries to 15 minutes of cold plasma with packaging after 5 days of storage at 25°C had no significant impact on pH, TSS, and moisture content of the fruit.The review of the literature reveals the absence of research on fungal disease control and grape quality evaluation following the use of NTP. This study aims to investigate the efficiency of plasma treatment in reducing the infection with Aspergillus fungi, along with examining the physical, chemical, and mechanical properties of Fakhri grape.Materials and MethodsThis research was conducted as a completely randomized design in a factorial experiment at four plasma levels (0, 10, 20, and 40 s) and five storage periods (1, 2, 3, 4, and 5 weeks) with three replications at 4°C. A plasma generator was first designed and manufactured in this study. A specifically designed and fabricated plasma application probe was also developed for grape berries. The individual grape berries were then sterilized with 1% sodium hypochlorite under a laminar hood for 2 minutes. Afterward, they were rinsed three times with sterile distilled water to remove any remaining disinfectant residue from their surfaces. Sterilized berries were immersed in Aspergillus spore suspension with 105 spores.ml-1 concentration. Finally, all samples were dried on paper filters and prepared for different plasma treatment durations (0, 10, 20, and 40 s). The treated samples were stored at 4°C, and the infection percentage and microbial load were measured on a weekly basis. To assess the preservation quality, chemical parameters such as pH, TSS, and TA, physical parameters (color change and weight loss), and mechanical properties were measured every week. Additionally, thermal imaging was performed weekly.Results and DiscussionPlasma application during storage significantly reduced the infection percentage and microbial load in Aspergillus-inoculated samples. At the end of the storage period, the infection percentage and microbial load in the 40-second plasma treatment were 5% and 2.5 CFU g-1 respectively, while in the control group, the infection percentage was 100% and the microbial load was 4 CFU g-1. At the end of the storage period, the lowest pH level in the plasma was observed for 40 s plasma. This could be attributed to effective contamination control, as fungal contamination leads to alkalization of the environment. The highest amount of TSS was also observed in control and 40 s plasma. But in the 10 and 20 s plasma treatment, the process of changes was gradual and not significant. The higher TSS level of control and 40 s plasma can be due to the weight loss caused by the spread of contamination and moisture leakage caused by damage to the tissue. This decrease in moisture leads to an apparent increase in the TSS index. Research has shown that plasma primarily affects the surface characteristics of products, and when applied with the appropriate voltage and duration, it does not alter the internal chemical properties (Hu et al., 2021). Over time, weight loss increased in all treatments. This increasing trend during the storage period is higher in control and 40 s plasma compared to 10 and 20 s plasma. Therefore, the weight loss in the control can be due to the spread of contamination and aging of the product over time. However, the weight loss in the 40-second plasma treatment can be due to the destruction of the fruit tissue caused by longer duration of the plasma application.In the current research, by increasing the duration of plasma application to 40 s, a significant decrease in L*, a*, and b* indices and an overall change in the color of the product was observed. Research shows that in blueberries, inappropriate duration of plasma treatment causes the loss of wax on the fruit surface and leads to darkening of the product (Hu et al., 2021). The highest and lowest changes in temperature drop were observed in the control treatment (5°C) and 10 and 20 s plasma (3 and 3.5°C, respectively). According to research, an increase in fungal contamination leads to a decrease in humidity, increases weight loss, and subsequently a decrease in product temperature. A decline in mechanical characteristics was noted for the control and plasma treated samples during the storage period. The lowest value for indicators was observed in the 40 s plasma treatment. However, no significant difference was observed in samples treated with plasma for less than 20 seconds compared to the control group up to the middle of the storage period. According to a report by Misra et al. (2014), plasma application can reduce tissue softness. Therefore, optimizing its plasma duration and intensity is very important (Pan et al., 2021). ConclusionOur experiments aimed to investigate the effect of NTP treatment on controlling Aspergillus infections while preserving the quality properties of Fakhri grapes. The obtained results are important for two main reasons. Firstly, an innovative probe was designed for plasma applications, specifically tailored to the shape and size of individual grapes in order to thoroughly cover them with plasma. Secondly, application of plasma was carried out for the first time and yielded valuable results, indicating that this technique can control fungal infections and preserve the chemical, physical, and mechanical properties of grapes.

Reducing the effects of the misuse of urban wastewater is to use it in agriculture along with the subsurface irrigation system, which effects on the soil also require extensive investigations. Therefore, the present research was performed in a randomized complete block design with two factors of the type of irrigation source (well water W1 and treated urban wastewater W2) and the type of irrigation system (surface S1 and subsurface drip S2) in three replications (R) for a soil depth of 0-40 centimeter during two crop seasons. The results showed that the potassium, sodium, salinity, and sodium absorption ratio were significant at the 1% probability level in the comparison of system type and irrigation source type, whereas the values of pH, calcium, and magnesium were not significant in the comparison of system type and irrigation source type. The lowest value of calcium, magnesium, sodium cations, chlorine, phosphate, and sulfate anions was obtained in the W1S1 treatment. Also, the highest parameters of salinity, calcium, magnesium, phosphate, potassium, and chlorine were observed for the W2S2 treatment. It can be concluded that irrigation with urban wastewater has improved the chemical properties of the soil, and the type of irrigation system has had minor changes. [ABSTRACT FROM AUTHOR]

In recent years, numerous efforts have been made to synthesize new hole-transporting materials (HTMs) for perovskite solar cells (PSC) with the aim of replacing spiro-OMeTAD. However, to improve the conductivity and mobility of these materials, chemical additives are mostly used, which not only increase the cost but also reduce the stability and efficiency of perovskite solar cells in the long term due to the moisture sensitivity of perovskite crystals. Therefore, small organic molecules 2 and 6 were synthesized using cost-effective raw materials to improve the synthesis route, solubility, and morphology on the perovskite surface compared to spiro-OMeTAD for additive-free hole transport materials. The chemical properties, purity, and identification of these molecules were confirmed using electrochemical methods, UV-Vis spectroscopy, and NMR spectroscopy. In addition, thermal stability and robustness of new HTMs were measured and investigated by differential scanning calorimetric (DSC) and thermogravimetric analysis (TGA). Due to the donor-acceptor type π-system, the molecules used to increase the charge transfer mobility and thus reduce the use of chemical additives. The photovoltaic parameters of the solar cell made from HTMs 2 and 6 were determined by photovoltaic analysis, and the results showed that the performance of the device containing hole-transporting layer 6 was almost the same as of spiro-OMeTAD in additive-free conditions, with a current density of 14.68 mA/cm², an open-circuit voltage of 0.82 V, a fill factor of 0.65, and a power conversion efficiency of 7.88%. [ABSTRACT FROM AUTHOR]

Recent research on the nutritional and biological properties of different species of jellyfish have shown their high potential as untapped resources in biotechnology and food production sectors. Qniumucin is one of the valuable compounds found in jellyfish. In this research, the effect of post-catch storage methods on the yield of qniumucin extracted from Catostylus tagi jellyfish was investigated. Then, the evaluation and identification of the extracted qniumucin compounds, its antimicrobial and antioxidant activity, were investigated. Catostylus tagi jellyfish were placed in water, ice, and water-ice at a ratio of 1:1 for 8 h after being caught. Then, the qniumucin in each treatment was extracted with the help of ethanol. The approximate composition of the jellyfish, the yield of qniumucin was measured, and the qniumucin extracted was evaluated by UV spectrometry, FTIR, protein assay, and SDS PAGE. The antibacterial activity of qniumucin against Staphylococcus aureus bacteria was investigated, along with the antioxidant activity of qniumucin by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, compared to vitamin C. The results obtained from the examination of the extracted raw material showed that there was no significant difference between the yield percentage of the extracted qniumucin in different treatments (P>0.05). This compound had: molecular mass of 65 to 72 KD and peaks of 265 and 275 cm-1 in UV spectroscopy. Also, the extracted crude qniumucin showed inhibitory and lethal properties at a concentration of 1000 μg/mL against Staphylococcus aureus bacteria and showed little antioxidant properties compared to vitamin C.

In recent years, one of the most suitable options for saving water resources is the recycling of urban and industrial wastewater for irrigation which is common practice in different parts of the world, but if the use of wastewater Sewage can not be managed properly for irrigation, which may cause environmental problems. the purpose of this study was to investigate the effects of long-term irrigation with municipal treated wastewater (TWW) compared to well water (WEW) as a control treatment on soil chemical in three layer with three replications in a two-year split plot trial design was performed. in three It has been repeated. due to the availability of this source and the possibility of leaching, the risk of saltinification of this land has been somewhat overcome. the risk of sodiumization of this land has led to the fact that, due to the high clay content of this land, its future consequences include traps and reduced permeability. Irrigation with TWW resulted in a significant increase of 0.3 units of pH in irrigated soils with wastewater compared to WEW. The TN content varied between %11.30 and %25, which indicates the variable percentages of this parameter at the region of the study area. Also, the results of soil organic carbon (OC) changes as a result of irrigation with TWW showed that this irrigation effect was significant and increased by 55% for irrigation compared to treatments irrigation with WEW due to Organic contents in the wastewater.

The abundance of agricultural waste and fishing is one of the environmental issues in various regions. Converting these wastes to biochar and using them in the soil is a way to enhance diverse ecosystems and plays a vital role in environmental sustainability. In the present study, the effect of shrimp (Fenneropenaeus merguiensis) and eggplant (Solanum melongena) biochar suspension on certain chemical characteristics of sandy soil was investigated. For this purpose, samples of sandy soil from the agricultural lands around Bandar Abbas were collected intact in PVC columns with a height of 25, and diameter of 20 cm. Then the prepared suspension of shrimp and eggplant biochar was added to the soil in a completely random design in three concentrations of 0, 4, and 8 g/l in three replications. After adding the different soil treatments into columns, they were incubated for 100 days at a humidity range of field capacity and 50% of it was kept in nursery condition. Next, some soil chemical properties including of pH, EC, N, K, Ca, Mg, and Na were measured. Statistical analysis and comparison of means at P

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat- free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (441 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index L◻, a◻ and becompared to non-fat and’ high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the conformity or non - conformity of traditional liquid Kashks supplied in Hamedan city with the national standard of Iran. To carry out this research, Kashk samples from manufactures of traditional dairy products (in Hamedan city) were prepared in two stages and transferred to the food quality control laboratory for examination. Microbial population (total count, staphylococcus, coliform, and mold -yeast), chemical properties (total solids %, salt, acidity, and pH) and color parameters including lightness (L*), redness (a*) and yellowness (b*) of tradition Kashk was examined and after statistical analysis, their results were reported. The average number of microorganisms (total count), staphylococcus and coliform in the Kashk samples were 7.28 Log cfu/g, 4.09 Log cfu/g, and 1.64 Log cfu/g, respectively. According to the national standard of Iran, the maximum number of mold and yeast in liquid Kashk should be 2 Log cfu/g, but the average number of mold and yeast in the prepared Kashks were 7.39 Log cfu/g, which is much higher than the specified standard for this product. The average of total solid of Kashks were 21.15%, which was less than the defined standard (at least 25%) for it. Also, the average of moisture, salt, acidity, and pH of examined Kashks in this research were 78.85%, 1.98%, 1.90%, and 4.09 respectively. Color parameters of Kashk samples were examined and the average color indexes including lightness, redness, and yellowness of the samples were 84.52, 1.53 and 6.43 respectively. Of course, no statistically significant difference was observed between the color indexes values of the samples (p>0.05). [ABSTRACT FROM AUTHOR]

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat- free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (441 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index L_, a!) and b- compared to non-fat/and high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber | with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt. [ABSTRACT FROM AUTHOR]

[1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional quality of butter. By adding low concentrations of antioxidant compounds, autooxidation can be prevented or delayed. It is also possible to increase the shelf life of butter by adding antioxidants. However, the carcinogenic effect of some synthetic antioxidants and consumer preference has led manufacturers to use more natural antioxidants. Chia seeds contain significant amounts of protein, fat, carbohydrates, minerals, and vitamins. Moreover, many bioactive compounds with high antioxidant potential are found in chia seeds such as phenolic acids, flavonoids, tocopherols, and sterols. Therefore, the present study was conducted to investigate the effects of chia seed extract in sweet cream butter to improve its chemical and sensory properties during refrigeration storage. Materials and Methods: For this purpose, the alcoholic extract of chia seed was prepared by adding chia seed powder to 70% ethanol (5% w/v) with stirring for 24 h, at room temperature. The filtered extracts were concentrated with a rotary evaporator. The concentrated mixture was dried in an oven at 40 °C and kept in an amber glass container in the refrigerator at 4 °C until the experiment was performed. Total phenolics content and antioxidant activity of chia seed extract were evaluated by the Folin–Ciocalteu colorimetric method using gallic acid as standard and for free radical scavenging ability by DPPH (2,2-diphenyl-1-picryl-hydrazyl) method, respectively. Then, chia seed extract was added to butter with different percentages (0.05, 0.1, 0.25, and 0.5%) and its effects on chemical properties including acidity, acid value, peroxide value, and thiobarbituric acid were evaluated for two months at 15-day intervals in refrigerated storage. Also, sensory properties including color, odor, taste, texture, and overall acceptance of butter samples were assessed using 15 untrained evaluators based on a 5-point hedonic test as above conditions. The results were reported as means± standard deviation and they were analyzed with analysis of variance using the software SPSS version 14. Statistical differences were analyzed by Duncan’s multiple range test (p

The purpose of this research is to investigate the effect of the changes in the starch slurry with the concentration of 30, 50 and 70% of dry substance of pregelatinized acorn starch using a single drum dryer at a drum temperature of 120°C and a speed of 20 rpm which is called PGS30, PGS50 and PGS70 in order on physical and chemical properties including viscosity, hydration, freezing and melting stability, degree of gelatinization, morphology and FTIR .The rheological properties were evaluated using a rapid viscosity analyzer as a function of temperature. Pregelatinized starches showed viscosity at 25°C in cold water, but native acorn starch did not show viscosity at room temperature. Native acorn starch gradually started to absorb water as the temperature increased. So that the highest viscosity (peak) was created by native acorn starch, PGS30, PGS50 and PGS70 respectively. Native acorn starch granules have a smooth surface and non -homogeneous shape (mostly oval and spherical) and also have surface cavities and wrinkles. The morphology of pregelatinized starches changed significantly so that the granules of PGS50 and PGS70 samples are continuous and porous with a honeycomb -like structure. And there was no significant change in freezing - thaw stability compared to native acorn starch (p<0.05). The spectroscopic evaluation of native acorn starch was consistent with PGS samples up to the spectral range of 13343 cm. But in the PGS70 and PGS50 samples, several spectral intervals occurred between 3747 and 3945, which indicates the complete gelatinization of these two samples. Pregelatinized starches also have more swelling power, water absorption and solubility than native acorn starch (p≥0.05). [ABSTRACT FROM AUTHOR]

In this study, the effect of bilayer edible coating of gelatin -chitosan containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillets over a 12 -day period at 4 °C was investigated.The chemical composition of the essential oil was evaluated by GC -MS, its antibacterial properties by disk diffusion, plate well and micro -dilution broth, and its antioxidant properties by DPPH.Treatments included control, gelatin, chitosan, gelatin+essential oil, chitosan+essential oil and gelatin -chitosan+essential oil.After preparation, the treatments were packed in sterile polyethylene bags in laboratory conditions and stored for 12 days at 4 °C and their microbial, chemical and sensorial properties were evaluated every 3 days. The results of GC -MS showed that eucalyptol (24.51%) and camphor (22.02%) are the main components. The MIC and MBC of PerovskiaabrotanoidesKar. essential oil nanoemulsions were reported to be 0.0625 and 0.125%, respectively. The amount of TVB -N and POV increased during the study period. According to the results of POV and pH measurements, there was a significant difference between all treatments and control treatment ( P<0.05). The mean reduction log of bacteria was significantly different between all treatments and the highest antibacterial effect was observed in the gelatin -chitosan coating containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil. According to the results,PerovskiaabrotanoidesKar. essential oil has good antioxidant and antimicrobial properties and according to the test results, it was found that chitosan -gelatin coating containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil has an effective antimicrobial effect against Aeromonas hydrophila and can protect sensory properties and increase shelf life of rainbow trout fillets as well as useful coating to increase the shelf life of food products. [ABSTRACT FROM AUTHOR]

Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise. Materials and Methods: In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software. Results and Discussion: The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry

The aim of this study was to extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oilwere determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml)free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilagein food products. [ABSTRACT FROM AUTHOR]

Background and Aim: Increasing prevalence of nosocomial infections, due to arbitrary use of antibiotics, has caused serious health problems. Natural compounds have been used for many years for the treatment of many infections. Rare actinobacteria are one of the main sources used for discovery and isolation of natural compounds with pharmaceutical properties. The main purpose of this review article was to study new metabolites derived from rare actinobacteria, and evaluate their medicinal and pharmaceutical applications. Materials and Methods: This study included over 183 peer-reviewed papers from the databases of Scopus, PubMed, Web of Science and ScienceDirect from 2015 to 2021. Results: In this study chemical structure and biological activity of 113 new compounds isolated from rare actinobacteria were evaluated. This study also showed that rare actinobacteria have the capability to produce a variety of compounds such as alkaloids, flavonoids, terpenes and polyketides with a diverse range of biological activities including antibacterial, antifungal, antiviral and anticancer properties. Conclusion: The results of this study revealed that rare actinobacteria can be considered as an excellent source for the production of natural active compounds with high potentials for therapeutic and applied medical, pharmaceutical and agricultural biotechnology. It also showed the key role of these compounds in the development of necessary drugs for humans in the near future

Among the main problems in fortifying foods with phytosterols are their high melting point, gypsum taste and low solubility. One of the ways to overcome these problems is to use a suitable coating material and phytosterol coating. . In this study, olive oil was used for phytosterol coating due to its high nutritional benefits by nanoemulsification method. In order to optimize the underlying conditions, the percentage of olive oil (oil phase), the percentage of sodium dodecyl sulfate (surfactant) and gelatin (as stabilizer) were considered as independent variables and the particle size was considered as the response. Experimental conditions were determined by designing the experiment using the mini-tab software using the RMS response surface methodology and using the Box-Behnken design. Two formulations (7.1, 3.7, 90) and (7.9, 3.7, 80) due to having the smallest particle size (103-105) nm as suitable and experimental nanoemulsification conditions for Encapsulation Phytosterols were selected. The results after coating showed that the particle size, pH, viscosity, surface tension and physical stability of these nanoemulsions provided the best conditions for their application. Finally, the formulation (7.1, 3.7, 90) after Encapsulation was selected as the best formulation for phytosterol Encapsulation due to its suitable physical and chemical properties, greater stability and 112 nm particle size. [ABSTRACT FROM AUTHOR]

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region. Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators. [ABSTRACT FROM AUTHOR]

Fruit juice is an important part of the diet in many human societies, and due to the consumption of sugar in the formulation, sugar substitution seems necessary to maintain health. In the present study, to replace sugar in apple - lemon carbonated fruit juice from two variables of stevia extract at three levels (0.002, 0.0035 and 0.005 g/l) and date liquid sugar at three levels (60, 80 and 100 g/l) were used. The effect of stevia extract and date liquid sugar on chemical properties (pH, acidity, total sugar, brix, carbon dioxide, dry residue, density), sensory and microbial were evaluated. The results showed that the linear (P<0.0001) and quadratic (P<0.05) effects of the predicted model of stevia extract on pH and acidity and for date liquid sugar on carbon dioxide, acidity and density were significant. Also, the interaction of two independent variables, respectively, showed that for stevia extract, the amounts of carbon dioxide, brix, dry residue, acidity and total sugar and for date liquid sugar, the amount of carbon dioxide, brix, dry residue and acidity, achieve an increasing trend first and then a decreasing one. The linear and quadratic effects of stevia extract and date liquid sugar on sensory properties of taste, oral fairy, texture and color were analyzed which were significantly different from the control sample and only exception was the quadratic power of stevia extract in the feature of oral fairy, which was not significant (P>0.05). Finally, the optimal values of 0.005 g/l of stevia extract and 93.570 g/l of date liquid sugar were obtained to achieve the desired physicochemical and sensory results for use in fruit juice formulation. [ABSTRACT FROM AUTHOR]

Honey is an excellent food and has various healing properties. This natural and sweet substance is produced by honey bees from the nectar of flowers and from secretions of living parts of plants. The quality of honey can change due to various factors, including the type of plant and the region. Therefore, it is necessary to identify the characteristics of different types of honey. This study was conducted to determine the component and chemical and biochemical properties of seven samples of honey collected in the spring of 1399 from beekeepers in different regions of Sistan, including Zahak, Sistan dam, Mohammad Abad, Jazinak, Hasan Abad, Bonjar and Zabol located in Sistan and Baluchestan province of Iran. For this purpose, tests such as moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars, proline, diastase activity and Hydroxymethyl furfural content of honey samples were measured and the values were compared with standard. The results were showed which the average moisture content, acidity, pH, glucose, fructose, sucrose, reducing sugars before hydrolysis, reducing sugars after hydrolysis, proline, diastase activity and hydroxymethyl furfural are 16.34%, 29/21 mEq/kg, 3.85, 36.42%, 42.85%, 1.24%, 79.27%, 80.57%, 497.84 mg/kg, 10.52 (DN), 16.97 mg/kg respectively. Considering that the honey of different regions of Zabol was within the standard range of Iran in terms of physicochemical properties, so the quality of honey in these regions can be confirmed as standard and desirable honey. [ABSTRACT FROM AUTHOR]

The aim of this study was to prepare an active film based on polyethylene containing thymol and linalool (%0, 1, 1.5, 2) and use it as packaging in mozzarella cheese. For this purpose, the mechanical and barrier properties of the polyethylene films containing thymol and linalool were analyzed. The results showed that the use of thymol and linalool did not significantly reduce the oxygen permeability of the polyethylene film (p<0.05). Water vapour permeability was significantly decreased by incorporating linalool and thymol (1.5, 2%). Tensile strength and elongation at break were significantly lower (p < 0.05) in polyethylene films containing thymol and linalool than in the control sample. Results show that mozzarella packed with polyethylene films containing thymol and linalool had higher pH and lower acidity than the control sample. The sensory analysis results revealed that coated cheese with polyethylene composed of linalool (1.5%) and thymol 2% was the most attention by panelists compared with others. Based on the results, films containing thymol and linalool improved the chemical and sensory properties of mozzarella cheese. Therefore, films treated with thymol and linalool can act as active packaging. [ABSTRACT FROM AUTHOR]

Background and objectives: The role of rangelands in the production of livestock products is important in terms of animal feed production. The value is two-thirds of the total cost of production in different livestock farming units. Rangeland managers consider livestock performance to be the ultimate result of the quality of the rangelands forage. Forage quality is defined as the ability to produce optimal level of livestock yields (meat, milk and wool production). The nutritional value of forage indicates the amount of energy and nutrients available to the animal. The purpose of this study was to determine the minerals and nutritional value of Tanacetum chiliophyllum Sch.Bip. and Potentilla reptans L. (dominant species of region) during three phenological stages (vegetative, flowering, seeding) and in two geographical directions of rangelands in Shoghal Darreh rangelands, Namin County of Ardabil province. Methodology: Two sites in the Shoghal-dareh area of Namin county in Ardebil province were selected for sampling. The area is in the vicinity of Caspian Sea. Humadity of the area links to the Sea, the West Alborz Mountain. Samples were randomly collected from 50 species. Dried specimens were taken into laboratory for the following, detemination of macro minerals (nitrate, calcium, phosphorus, nitrogen, sodium and potassium), micro minerals (iron, copper, zinc and manganese) and chemical properties (ADF, NDF, dry matter, crude fat, crude ash, and crude protein) using standard laboratory methods at different vegetative stages. Results: The results were compared using compare mean for statistical analysis and showed that the differences between T. chiliophyllum and P. reptans in potassium, calcium, nitrate, phosphorus, zinc, copper and manganese were significant (P<0.01) and in iron and ash they were significant (P<0.05). Phenological stages made a significant difference (P<0.01) in iron, zinc, manganese and fat. Aspect made a significant difference (P<0.05) in crude protein, dry matter, NDF, iron, calcium and nitate. According to the results, the amount of macro elements, micro and crude protein levels in different stages of growth were lower than critical and the amount of dry matter was higher than the critical. These results indicate the importance of the role of intinsic characteristics, growth stage and environmental conditions in determining forage quality characteristics. Conclusion: The results of this study confirm that plant performance in ecosystems is affected by various factors such as species, aspect and growth stage. Each of these factors can have a significant impact on the quantity and quality of grassland plants. Therefore, studies on the impact of different environmental factors and growth stages needed to enable acttrality-based management planning to exploit rangelands properly. The results of comparison of forage quality of two species showed that P. reptans had higher forage value than T. chiliophyllum. It is suggested that grazing systems should operate in such away that while maintaining the rangeland stattrs, the livestock function could be kept at a favorable level. [ABSTRACT FROM AUTHOR]

Background and Objectives Falafel is one of the most popular artisanal foods in Iran, especially in Khouzestan province. However, no comprehensive study has been performed to evaluate its microbiological and chemical properties. This study aims to evaluate microbiological and chemical properties of falafel samples collected from street food market in Ahvaz, Iran. Subjects and Methods Microbiological tests including total viable count (TVC), psychrophilic count, Escherichia coli test, staphylococcus aureus test, coliform count, bacillus cereus test, Salmonella test, and mold count were performed to evaluate microbiological properties of falafel samples (cooked and uncooked). The chemical properties were assessed by performing protein test, ash, carbohydrate, lipid, salt, peroxide, and acidity tests. All tests were done according to the methods described by the Institute of Standards & Industrial Research of Iran (ISIRI). Results Microbiological tests revealed that TVC (108 cfu/g), coliform count (3.7×10³ cfu/g) and mold count (1.3×10³ cfu/g) were significantly higher than the amounts set by the ISIRI (P<0.05), indicating high contamination of uncooked falafel samples. The major problems observed by chemical tests was the high content of lipid (20.11%) and peroxide value (47.85 meq/kg) which were significantly higher than the values set by the ISIRI (P<0.05). Conclusion Microbiological and chemical properties of falafel are poor, indicating the poor hygienic conditions of its preparation in street food market. We recommend more attention to and supervision on the preparation of artisanal foods such as falafel in Iran. [ABSTRACT FROM AUTHOR]

In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugarat three levels (10, 20 and 30%) as a sugar substitute was used.Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated.The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001).Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased.In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples.Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation. [ABSTRACT FROM AUTHOR]

Background and Objectives Falafel is one of the most popular artisanal foods in Iran, especially in Khouzestan province. However, no comprehensive study has been performed to evaluate its microbiological and chemical properties. This study aims to evaluate microbiological and chemical properties of falafel samples collected from street food market in Ahvaz, Iran. Subjects and Methods Microbiological tests including total viable count (TVC), psychrophilic count, Escherichia coli test, staphylococcus aureus test, coliform count, bacillus cereus test, Salmonella test, and mold count were performed to evaluate microbiological properties of falafel samples (cooked and uncooked). The chemical properties were assessed by performing protein test, ash, carbohydrate, lipid, salt, peroxide, and acidity tests. All tests were done according to the methods described by the Institute of Standards & Industrial Research of Iran (ISIRI). Results Microbiological tests revealed that TVC (108 cfu/g), coliform count (3.7×10³ cfu/g) and mold count (1.3×107#179; cfu/g) were significantly higher than the amounts set by the ISIRI (P<0.05), indicating high contamination of uncooked falafel samples. The major problems observed by chemical tests was the high content of lipid (20.11%) and peroxide value (47.85 meq/kg) which were significantly higher than the values set by the ISIRI (P<0.05). Conclusion Microbiological and chemical properties of falafel are poor, indicating the poor hygienic conditions of its preparation in street food market. We recommend more attention to and supervision on the preparation of artisanal foods such as falafel in Iran. [ABSTRACT FROM AUTHOR]

Fire ash contains essential nutrients that play an important role in the forest by changing soil properties. The goal of this study was to investigate the physical and chemical properties of ash from burning litter and branches of Aleppo oak (Quercus infectoria Oliv.). Litter and dried branches with a diameter of less than 2 and 2-5 cm were collected under the canopy of eight oak trees in Dezli, Sarvabad county, Kurdistan province. The results showed that the colors of ashes were dark gray (5Y2.5/1) in the litter and light gray(5Y6/1) in both branch treatments. The amount of K, pH and electrical conductivity increased significantly in the ashes of all three treatments compared to unburned samples, while the amount of Ca, organic carbon and total nitrogen were decreased considerably in all three treatments after burning. The amount of P in the ash of the litter increased significantly compared to the unburned litter; however, its amount decreased in both branch treatments. In general, despite the similarity of the pattern of changes in all three treatments, branch treatments showed more differences during the burning than the control, indicating a higher burning of branches compared to the litter. [ABSTRACT FROM AUTHOR]

Considering the importance of the edible oils in the diet and the increasing demand for row and unprocessed oils, in this research the chemical properties of oils obtained from the cold press and solvent extraction of three different varieties of sesame seed including fatty acid composition, chlorophyll, carotenoids, sterol, tocopherol and aflatoxin values were determined. The peroxide value of oils in two conditions of thermal accelerated and optical oxidation was also compared. The results indicated that the extraction efficiency was the highest by using solvent for extraction (58.13%) and oleic acid and linoleic acid are the predominant fatty acids in sesame. There was a significant difference in total sterol, chlorophyll and carotenoid contents of oils extracted by cold pressing, solvent extraction and refined oils (P

In the present study, the effect of different concentration of flaxseed flour (0. 0.5, 1,1.5%) and storage time (1, 7, 14, 21 days) have studied on physicochemical, microbial and sensory properties. The target of this study was production of functional low-fat yogurt that pontificated with flaxseed flour. The results have showed that increasing in flaxseed flour had no significant effect on pH and acidity, while synergies and dry matter have increased significantly. Viscosity decreased with increasing in flaxseed flour and with increasing in storage time, pH and Acidity increased and decreased respectively. Dry matter and viscosity showed increase and decrease with increasing in storage time. And the peroxide value increased significantly. Different levels of flaxseed flour had no significant effect on growing mold and yeast, while it has showed significant increase with increasing in storage time. In opinion of sensory properties, the most scores were for blank samples and samples with 0.5% flaxseed flour. with increasing in storage time, scores reduced. According to nutritional properties of flaxseed flour and present essential fatty acids, using of this compound In addition to preserving yogurt chemical and physical properties, help to produce functional yogurt. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others. Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples. [ABSTRACT FROM AUTHOR]

Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin. [ABSTRACT FROM AUTHOR]

Date is one of the most important and strategic products of the country and has a very important role in exporting the country. This product has a lot of waste due to its high humidity and inadequate storage, handling and inappropriate packaging. In this project, in order to reduce contamination and extend the shelf life of dates, Mazafati cultivar was sprayed with 0.5% phenyl ethanol in two types of packages, polystyrene and polyamide, and then stored in a refrigerator for 60 days. The control sample was compared to the treated samples for comparison. Chemical (pH and acidity) and microbial tests (total count of microorganisms) and sensory evaluation were performed on the samples. Analysis of variance showed that the type of packaging, storage temperature and storage time had a significant effect on the evaluated characteristics (p˂0.05). According to the results, spraying of 2- Diphenyl Ethanol after 15 days controlled the pH of Mazafati dates and prevented its decrease over time. Polyamide packaging was better known than polystyrene packaging. The changes in chemical properties (acidity and pH) in the samples kept at 25 ° C were significantly higher than those at 4 ° C. It also effectively prevented the growth of microbial growth. In general, the use of this compound and its polyamide retention at 4 ° C is recommended because of its effect on reducing microbial growth and preserving the chemical and quality properties of dates. [ABSTRACT FROM AUTHOR]

Deep frying is one of the most common methods method of fast food preparation that provides the desired sensory properties in the food. The rate of oil absorption is affected by various factors such as processing conditions (temperature and time), pre-treatments, physico chemical properties of the raw material and chemical composition of oil.. The purpose of this study was to investigate the ultrasound and blanching pre-treatments effect on the physical and thermodynamic quality of fried carrots under deep frying conditions. In this study, moisture and oil content, bulk density and effective moisture diffusion coefficient were investigated. More over the rate of shrinkage was modeled by the neural network. The results showed that the use of combination of ultrasound and blanching pre-treatments reduced shrinkage, oil absorption and increased apparent density and effective emission factor of moisture content at 160 ° C, 180 ° C respectively. Moreover the modeling of neural network shrinkage showed a good correlation and overlap between the values predicted by the network versus actual values. [ABSTRACT FROM AUTHOR]

In this research, the chemical characteristics of sesame, rapeseed and sunflower oils prepared in the presence of the customer were compared with similar industrial-refined samples during two months of storage. Their levels of iron, copper, arsenic, and lead were also measured. The average of moisture and sedimentation contents of refined oil samples and sesame and rapeseed oil samples prepared in the presence of the customer were in the range of Iranian standard, but the average values for sunflower oil samples prepared in the presence of the customer was higher than the Iranian standard limit. The mean of the refractive index, iodine, and saponification values of all samples was in the range of standard. The oxidative stability index of prepared oils in the presence of the customer was less than the standard. The mean acidity and peroxide value of all oil samples were in the standard range but increased significantly during storage so that all samples were unusable on the last day of storage. The anisidine value of all samples increased during storage so that the average of this index in oil samples prepared in the presence of the customer was not in the standard range from the 40th day of storage. The Totox index of all oil samples also increased during storage, which was higher in sunflower oil. The results also showed that the cox index of sunflower oil was higher than the others. The average of the studied metals in all oil samples was in the standard range. The findings of this study showed that industrial refined oils have better chemical properties and stability and it is suggested not to use oils prepared in the presence of the customer for frying and it is recommended that keep them for a short time to cooking purpose. [ABSTRACT FROM AUTHOR]

The present study was intended to improve the chemical properties of a saline-sodic soil using the individual application of alfalfa residue and two biochars produced from sugarcane bagasse and walnut shell, at the weighting ratio of 5%; their concomitant application with gypsum, aluminum sulfate and the mixture of these two chemical amendments was considered. The experiment was conducted in three replications using the factorial experiment in a completely randomized design. After four months of incubation, the soil samples were measured for their main chemical properties. The results showed that alfalfa residues were the most effective treatment to reduce the soil pH; so the concomitant application of this organic amendment with gypsum lowered the soil pH from 9.13 in the control (untreated soil) to 7.24. It was also observed that the addition of gypsum and/or aluminum sulfate to the soil led to the increase of the soil electrolyte concentration and consequently, the increase of soil electrical conductivity to three times greater than control, through an increase of ions, like calcium and sulfate in the soil solution. Increasing the soluble sodium concentration by replacing exchangeable sodium by other similar ions showed that the studied treatments enhanced the sodium adsorption ratio (SAR), which could be regulated by washing. Concomitant application of the walnut-shell biochar with gypsum had the most increasing effect on the soil SAR, enhancing it from 22.6 in the control to 54.3. Potassium was released from organic amendments, improving the soil general conditions; addition of chemical amendments elevated soil exchangeable potassium contents; however, the elevated soil available phosphorus contents were less influenced by chemical amendments application. As the conclusion, it seems that the positive impacts of the applied chemical and organic amendments would supplement each other; as a result, the concurrent use of both treatments not only improves the bad soil chemical properties, but also enhances the soil fertility. [ABSTRACT FROM AUTHOR]

Ovarian cancer is one of the deadliest cancer in women causing abnormal cancerous cells that can spread and metastasize to other parts of the body. Secondary metabolites are highly variable in terms of structural and chemical properties and they are very important for plants survival. In this study, the extracts of Ocimum basilicum and Impatiens walleriana using three different solvents (water, ethanol 80% and methanol 80%) and water bath extraction method were obtained. phenolic compounds of extracts were determined by Folin Sioculto method. DPPH (2, 2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric reducing ability of plasma) methods were performed for determination of antioxidant properties. The amount of phenolic compounds in two plants was higher in 80% methanol solvent and the most antioxidant activities were observed in water solvent of extracts. Water solvent had the highest antioxidant activity and was selected to investigate the anti-cancer properties of extracts on ovarian cancer cell line. Water extract of Ocimum basilicum within72 hours had the highest cytotoxic effect with an IC50 value of 1.105 ± 0.001 mg / ml. In current study, antimicrobial activities of extracts were determined on staphylococcus aureus by disc diffusion method. The highest antibacterial properties was observed only in ethanol extracts of two plants. In the measurement of MIC and MBC, ethanol and methanol extracts of Ocimum basilicum and water and ethanol extracts in Imatiens walleriana had the most inhibitory and bactericide effects. [ABSTRACT FROM AUTHOR]

The use of coconut powder in the formulation of flavored milk with regard to its tocopherol and phytosterolcompounds can increase the nutritional value of milk and its organoleptic acceptability among consumers. However, one of the major challenges in the flavored milk industry is their physical instability, which can be effective in using hydrocolloids at the appropriate concentration. Therefore, the aim of this study was to determine the optimal formulation of coconutmilk containing tragacanthin gum (solution of tragacanth) to achieve a product with Desirable quality characteristics. For this purpose, the response surface method with the central composite investigated the effect of tragacanthin gum on 5 levels (0, 0.075, 0.15, 0.225 and 0.3%) and coconut powder on 5 levels (2, 3.5, 5, 6/5 and 8%) on the physical, chemical and sensory properties of coconut milk was used. Statistical results showed that increasing coconut powder and tragacanthin gum in coconut milk formulation significantly decreased pH and increased acidity (p<0.05). According to the results of the viscosity test, the viscosity increased as the formulation of tragacanthin and coconut powder increased (p<0.05).results show an increase of sedimentation amount once the coconut powder increased. While by increasing the gum tragacanthin concentration, there was a twofold effect in sedimentation amount and in average level of gum, the minimum amount of sediment was observed. Also, the sensory evaluation of coconut milk samples indicated that the highest sensory acceptability was for samples containing intermediate amounts of coconut powder.Buttragacanthin gum only influenced the flavor and consistency of parameters. Finally, the sample consisted of 4.28% coconut powder and 0.15% tragacanthin gum as optimum sample with desirable physical, chemical and sensory properties. [ABSTRACT FROM AUTHOR]

Pomegranate peel, a waste generated from fruit processing industry, is known as a potential source of bioactive ingredients such as polyphenols, minerals and fibers. In this study, the chemical composition and functional properties of pomegranate peel powder (PPP) were determined and it was applied as a substitute of wheat flour in formulation of sponge cake at five levels of 1.5, 3, 4.5, 6 and 7.5% and two particle sizes of 210 and 500 microns. Then, the physical properties of the batter and the chemical, physical and sensory properties of the resulting sponge cake were examined. The chemical analysis of PPP showed that this powder was high in fiber, minerals especially potassium and calcium, and phenols. By increasing the PPP level and decreasing its particle size, batter consistency and density, as well as cake specific volume and symmetry index were significantly increased, while the porosity of the cake decreased. The chemical analysis of the cakes also showed a significant increase in the moisture content, ash, total fiber, and the decreasing trend of the protein, carbohydrate and energy content by increasing the percentage of PPP. In addition, samples containing higher levels of PPP had a lower L * index and higher a * and b * indices and were, therefore, darker, more reddish and yellowish. According to texture analysis, cakes with a higher percentage of PPP had more hardness and gumminess, and less cohesiveness. Based on the sensory analysis, the closest sample to the control was a cake containing 1.5% PPP with a particle size of 500 microns. Overall, it can be concluded that replacing less than 4.5% PPP can produce a cake with good quality properties and higher nutritional value. [ABSTRACT FROM AUTHOR]

The use of two-layer sheets to improve mechanical properties such as ductility and strength and to improve chemical properties such as corrosion resistance has led to an increasing number of such materials in the industry. In this study, the formability of aluminum-copper two-layer sheets at a high strain rates is investigated by electromagnetic forming method. The simulation of electromagnetic forming of the two-layer sheet was performed at high strain rate using Maxwell and Abaqus software. By making coil and die and using sheets with different geometries and grids on the sheets, the forming limit diagrams (FLD) was also extracted experimentally. The simulation results showed that the electromagnetic pressure applied on the sheet in CA lay-up was 19% higher than in AC lay-up. Using the second derivative of strain criterion, the FLD of aluminum-copper two-layer sheet was derived. The FLD of aluminumcopper two-layer sheet with an initial thickness of 0.5mm is 30% higher in the AC lay-up than in CA lay-up. The reason for this improvement is that in the AC lay-up the sheet with more ductility (copper) is in the outer layer and has greater resistance to tensile stress and necking. The outer layer with better ductility can improve the ductility of the two-layer sheet. The FLD of aluminum-copper two-layer sheets has improved 120% in right-hand side and 55% in lefthand side at high strain rates compared to static conditions. There is about a 6% differences between the simulation and experimental results for forming limit diagram. [ABSTRACT FROM AUTHOR]

Ostrich fillets is highly edible and one of most healthy and the least fat red meat samples. Due to carcass contamination along the slaughter chain, it becomes corrupted by the growth of meat microorganisms during storage. Being biodegradable, edible and efficient have caused edible films to be widely investigated and used as a good replacement for synthetic materials in packaging of food products. In this study a gelatin/frankincense (G/F) bilayer film was produced from gelatin and frankincense monolayers using the casting method in two phases. This research investigated antimicrobial activity of various concentrations of acid ascorbic (0, 1% and 2%) and Hyssopus officinalis oil (0, 0.75% and 1.5%) in edible bilayer gelatin/frankincense against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Pseudomonas aeroginosa. on the other hand, effect of edible film was evaluated on microbial and chemical properties of ostrich meat for 12 day at refrigerator temperature. Diameter of inhibition zone showed that Staphylococcus aureus and Pseudomonas aeroginosa were most sensitive and resistant bacteria respectively. Compared with control sample, two treatments (G/F+2%AA+0.75%HO and G/F+2%AA+1.5%HO) decreased total viable count, psychrophilic and lactic acid bacteria significantly (p<0.05). The result also showed with addition Hyssop oil and ascorbic acid, pH and peroxide values notably reduced compared with pure edible film (without oil and acid)( (p<0.05). The gelatin/frankincense films enriched with essential oil and vitamin C delayed tissue breakdown, and increases the pH by reducing the bacterial growth. Therefore, antimicrobial edible film containing Hyssop oil and vitamin C as an economical and biodegradable coating has a good potential for increasing the shelf-life of ostrich meat at the refrigerator (4Ċ) temperature. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine,totox value,acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A,respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried sample A in 165 ° C was introduced as the best treatment. [ABSTRACT FROM AUTHOR]

Today, to reduce the risks of contaminants, new remediation techniques have been focused on low-cost and environmentally friendly manners. Given the frequency of access, inexpensiveness and good physical and chemical properties, biochar has a high potential for the remediation of water pollutants. In this paper, the efficiency of chitosan engineered biochar (Bc-Ch) and pristine biochar (Bg-Bc) prepared from sugarcane bagasse biomass (Bg) in the Cd2+ removal in aqueous solution was investigated. To this aim, the effects of contact time, adsorbent dosage and solution pH on cadmium removal were evaluated by adsorption isotherms and Kinetic models. The results indicated that the Langmuir isotherm and the pseudo-second-order kinetic model could be well fitted with the process of cadmium biosorption. The maximum adsorption capacities of Bc-Ch, Bg-Bc and Bg ,according to Langmuir model, were found to be 32/78 mg/g, 11/57 mg/g and 2/23 mg/g, respectively. For these absorbents, the pseudo-second-order kinetic model showed the best fit to the experimental adsorption data. This study, therefore, indicated that the chitosan engineered biochar could be used as an effective, low-cost, and environmentally-friendly sorbent to remediate heavy metals contamination in the environment. [ABSTRACT FROM AUTHOR]

For sustainable soil management, the effects of slope position and land use change on soil and water resources are essential. In this research, three land uses including degraded pasture, drought and apple gardens were selected to determine the effect of slope position and land use on some physical and chemical properties of soil in the Koohrang area of Chaharmahal and Bakhtiari province. Each of the applications was divided according to the position of the slope, and from three applications and organic matter (OM), saturated hydraulic conductivity (Ks), water repellency (RI), dispersible clay (DC) and weighted average aggregate diameter (MWD) were studied as the physical and chemical properties of soil. The results showed that Ks had the greatest coefficient of variation. Also, the results of the mean comparison revealed that all of the measured physical and chemical properties had a significant difference in different slope applications and positions at 5% level. In general, the garden and the base position of the slope had better qualitative conditions than other land uses and slope positions. Rangeland degradation and change in the use of pasture from dryland cultivation led to a decrease in soil quality, which could reduce soil utilization and exhaust some of the land from the production cycle. The results of the correlation between chemical and physical properties of soil showed that in general soil organic matter had the highest correlation with other parameters. [ABSTRACT FROM AUTHOR]

Among the various active packaging technologies, antimicrobial packaging has been the focus of more recent research. This study aimed to investigate the antimicrobial and antioxidant properties of polypropylene films coated with myrtle and rosemary extract on mayonnaise. Extracts of myrtle and rosemary at 0, 0.1, 0.15 and 0.2% levels were used to cover polypropylene films. Chemical properties of mayonnaise (pH, acidity, peroxide value), Antimicrobial properties against Escherichia coli and Staphylococcus aureus and Candida albicans alone and in the presence of mayonnaise, Sensory properties (Smell, taste, color, overall acceptability) were assessed for 21 days at 7-day intervals at 4 °C. The results showed that with time the rate of change of pH decreased and the acidity increased and in all treatments pH (less than 4.1) and acidity (0.69 - 0.72%) changes were in standard range for 21 days. The peroxide value of mayonnaise stored in polypropylene films was significantly reduced compared to the control. Polypropylene films containing rosemary extract had more antimicrobial activity than myrtle extract. The number of microorganisms control treatment increased with time the number of microorganisms of mayonnaise decreased in the presence of polypropylene films containing myrtle and rosemary extract (p <0.05). Myrtle and rosemary extract increased the overall acceptability of mayonnaise compared to the control by improving smell and taste. Coating of 0.15% rosemary extract with polypropylene films was the best treatment for increasing the shelf life of mayonnaise. [ABSTRACT FROM AUTHOR]

Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0.075-0.225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0.11 M, soaking time in sodium hydroxide solution of 116 minutes, and extraction temperature of 38 oC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2.17 cP, 145 g, 6.03, 6.80, and 38.85 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0.99). [ABSTRACT FROM AUTHOR]

Abstract In this research, physical, biometrical and chemical properties of Prosopis juliflora wood and then physical and mechanical properties of kraft pulp from aforesaid species were investigated and calculated. Dry and critical densities of Prosopis juliflora are 0.806 and 0.696 g/〖cm〗^3 respectively. Fiber length 895µm and cellulose 48.80%, lignin 23.66%, extractions 3.88%, ash 1.1% were measured. The preparation conditions of kraft pulp were included: effective alkaline 14, 16 and 18%, cooking time 120 and 180 min., temperature of cooking 170 and 180 ˚C and L/W ratio 5 to 1. After calculating the amounts of yield and kappa number of pulps, two treatments were determined. The freeness of two pulps was achieved approximately 400 (CSF) by refining. Then, physical and mechanical properties of the handsheets were calculated. Finally, statistical analysis of pulp and handsets data were performed by completely randomized factorial, duncan and T-test methods. The results showed that the handsheets resulted from produced kraft pulp under conditions: effective alkaline 18%, cooking time 120 min, cooking temperature 180 ˚C, had better mechanical properties. The investigation results showed that Prosopis juliflora of south zone of the country has suitable properties for kraft pulp preparation in comparison to other similar hard wood species and development of its planting, was recommended in the zone.

Cordia (Sepestan in Persian) species (Cordia myxa L.) is in the borage family (Boraginaceae) and it is growing with geographical distribution in the moderate and tropical regions of Iran such as near the Persian Gulf, especiallyin Bandar Abbas and some places in Kerman and Sistan and Baluchestan region but its anatomical characteristics have not been studied yet. In this study, some of the anatomical, chemical and physical properties of Sepestan wood in Iranshahr region in Sistan and Baluchestan Province were measured. Anatomical studies showed that this species has average diameter vessels, simple vascular perforation plate and intervessel pits alternate. Its ray xylems type is heterogeneous and contains abundant crystals. The wood tissue is parenchyma with abundant prismatic crystals and in the cross-section parenchyma was observed in gregarious and continuous formation. Average length, overall diameter, lumen diameter and wall thickness of the fibers were measured 1329, 33.5, 21.7 and 5.9 microns respectively. Also investigation of chemical characteristics showed that Sepestan wood has average cellulose 34.75, lignin 20.6, extractives soluble in acetone 7.88 and also 8.9 percent ash. The results also showed that the specific gravity of the wood is 0.4 and maximum volumetric swelling and shrinkage were 10.98 and 12.34 percent respectively.

In the current study, the percentages of 0, 0.25, 0.5, 0.75, 1, 1.25, 1.75 and 2% whey powder were used for yoghurt production. The physicochemical, sensory and microbial properties of samples were analyzed at 1 and 14 day of storage at 4°C. Chemical analysis showed that the higher whey powder decreased protein, pH and moisture content, while the amount of ash, acidity and reducing sugar increased. Based on the results of sensory evaluation, the highest sensory scores were obtained by replacing 0.5 and 0.75% whey powder (samples 2 and 3). This ratio can be used to reduce production costs. In addition, the microbial analysis illustrated that the samples were prepared from higher ratios of whey powder, the counts of S. thermophilus and L. delbrueckii were higher than the other samples. [ABSTRACT FROM AUTHOR]

Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. This study investigated the physicochemical and antioxidant properties of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%).Characteristics including phases separation, pH, acidity, free fatty acids, total phenolic compounds, and DPPH free radical control inhibition were measured and the sensory properties of the prepared sauces were evaluated. Results showed that all samples within 90 days preservation at 4°c was not observed phase separation during storage. pH, acidity and free fatty acid all samples were in the range of Iranian National Standard and they were within this limit during storage too. The ranges of total phenolic compounds and the DPPH test indicated in salad dressings are (44 – 52 mg per kg) and (89 - 92 percent) respectively.Samples containing 0.5% and 0.75% Xanthan received the highest score of sensory evaluators. Results showed that T2 and T1 had the optimum physicochemical and oxidative properties and can be a proper egg yolk free salad dressing to introduce to the market. [ABSTRACT FROM AUTHOR]

In this study, ultrasonic vacuum spray dryer was used to produce a dried powder of artichoke leaves extract.The drying process was performed in a vacuumed drying chamber at a lower temperature than the conventional spray dryers. The effects of independent variables (inlet temperature of 55-75 °C, vacuum pressure of 20-40 kPa, and solution concentration of 2-3%) were investigated on the functional (moisture content, particle size, bulk and tapped densities, flowability, and cohesiveness), reconstitution (wettability, dispersibility, and solubility) and chemical properties (total phenol content and DPPH scavening activity) of artichoke leaves extract powder with monohydrate lactose as a carrier in order to achieve the high process yield and desirable properties.The powders produced with the solution concentration of 3% showed the highest mean diameter of particle, bulk, and tapped densities, wetting angle (decreasing wettability) and total phenol content (TPC), while the values of dispersibility and solubility were the lowest. The increase in the inlet temperature and decrease in the vacuum pressure resulted in the particles with lower moisture content, bulk, and tapped densities as well as higher dispersibility and solubility. Chemical properties were influenced by the vacuum pressure and inlet temperature variables, both in a negative manner. The key results indicated that the solution concentration of 3%, inlet air temperature of 75 °C, and vacuum pressure of 20 kPa were the best conditions for artichoke leaves extract drying under the vacuum spray drying conditions. [ABSTRACT FROM AUTHOR]