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Abstract Burning fossil fuels releases toxic gases into the environment and has negative effects on it. In this study, Persian gum@Graphene oxide (Pg@GO) was synthesized and used as a novel adsorbent for CO2 capture. The characterization of materials was determined through XRD, FTIR, FE-SEM, and TGA analysis. The operating parameters including temperature, Pressure, and adsorbent weight were studied and optimized by response surface methodology via Box–Behnken design (RSM-BBD). The highest amount of CO2 adsorption capacity was 4.80 mmol/g, achieved at 300 K and 7.8 bar and 0.4 g of adsorbent weight. To identify the behavior and performance of the Pg@GO, various isotherm and kinetic models were used to fit with the highest correlation coefficient (R2) amounts of 0.955 and 0.986, respectively. The results proved that the adsorption of CO2 molecules on the adsorbent surface is heterogeneous. Based on thermodynamic results, as the value of ΔG° is − 8.169 at 300 K, the CO2 adsorption process is exothermic, and spontaneous.

The use of phenolic bioactive substances in beverages is introduced by novel techniques as a functional food product. Gel beads from jujube extract were prepared by extrusion method using encapsulation and coated by whey protein isolate and soy protein isolate and thus, a functional beverage was prepared from these beads. There were three types of beads, including Gellan, Gellan/whey protein isolate and Gellan/soy protein isolate. The pH, acidity, Brix, turbidity, viscosity and sensory properties were evaluated. Observing the increase in pH is the result of the release of small amounts of fruit extract, the effect of which can be seen in the inverse relationship of acidity next to pH. The results demonstrate that the highest viscosity is related to protein beverages, especially Gellan gum/SPI beads' beverage. Hence, the highest turbidity in Gellan gum/SPI beads' beverage was visible on the 14th day (66.6 NTU). Thereby, there is potential for these Gellan beads beverages with suitable sensory scores to be wholly utilized and developed with the aim of this study. Along with it, this new beverage can attract the opinion of a wide range of consumers. Therewith, the industrialization of such types of products helps to improve the consumer market.

Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble fraction of Persian gum (IFPG) solutions were recovered and dried by different methods including freeze drying and oven drying at two temperatures, 45 °C to 65 °C. The influence of these drying methods on the textural and rheological characteristics and color of the insoluble fraction of Persian gum were studied in current research. At a shear rate of 75 s–1, the apparent viscosity of the dried-IFPG solution was achieved between 0.21 and 0.26 Pa s. The IFPG solution-apparent viscosity decreased from 0.26 to 0.16 Pa s., as the hot temperature increased from 45 °C to 65 °C and the drying method changed (freeze drying). The achievements indicate the suitability of the Herschel-Bulkelley model for modeling the flow behavior of the insoluble fraction of Persian gum (IFPG). The drying conditions of the insoluble fraction of Persian gum caused an effect on the textural change of the IFPG-gel and the highest amount of texture parameters related to hardness, cohesiveness, fracturability and adhesiveness of IFPG-gel were 0.0441 N, 7.816, 0.0156 N and 0.53 N s, respectively. 45 °C oven dried IFPG demonstrated a color with less brightness than others. So, the effective use of this gum is in the production of edible and coating films, food emulsifier, stabilization, improvement of rheological properties, stabilization, improvement of textural properties, improvement of viscosity and reduction of syneresis.

Soluble fraction of Persian gum (SFPG) solutions were extracted and dried by oven drying method at different temperatures including 45, 55, 65 and 75 °C. The effects of these drying different temperatures on the rheological and textural properties and color of soluble fraction of Persian gum were investigated in present study. The apparent viscosity of the dried gum solution at a shear rate of 75 s−1 was obtained in the range of 0.24 to 0.66 Pa.s. The apparent viscosity of the SFPG solution decreased from 0.19 to 0.15 Pa.s., as the hot air temperature increased from 45 to 75 °C. Herschel-Balkli model is well able to model the flow behavior of soluble fraction of Persian gum solution (SFPG) in experiments. The drying the soluble fraction of the Persian gum changed the textural properties of the gel prepared from the gum and the highest numerical value related to hardness, fracturability, cohesiveness and adhesiveness of the prepared gel texture was obtained as 0.0465 N, 0.0451 N, 9.977 and 0.1799 N.s, respectively. The color of 45 °C oven dried SFPG was darker than others.

Functional beverages are expanding in the world and since fruits are valuable food sources and are known as sources of antioxidant and phenolic compounds, their extracts and juices in these beverages can be used in different forms. The aim was to protect jujube extract by encapsulating it in the beads to enrich the beverage with phenolic compounds. On the other, gellan and alginate are known as stabilizers and suspend the particles in beverages and make fluid gel and trap particles in their structures. Gellan and sodium alginate were used to suspend alginate beads in antioxidant beverages. Four groups of samples were prepared with 0.15% and 0.3% sodium alginate concentrations and 0.05% and 0.31% gellan concentrations. The results showed that bead suspension were observed appropriately in C (0.3% alginate, 0.05% gellan gum) and D treatments (0.3% alginate, 1% gellan gum). The best sensory properties (overall acceptability= 4) were observed in C treatment (0.3% alginate, 0.05% gellan gum). On the first day of the assay, the highest pH was related to D treatment (3.83) and the lowest was related B treatment (3.57). Increasing of gellan and alginate into the beverage changed the viscosity behavior which led to show highest viscosity (417 cp in D beverage, 30 rpm) and inhibited the beads sedimentation (C and D beverages).

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.

The importance of using different medicinal plants indicates their health and valuable effects such as antioxidant, antimicrobial, anti-inflammatory effects and etc. In this research, the effect of alcoholic extract and essential oil of Syzygium aromaticum on Escherichia coli was investigated. The effect of the plant on this microorganism as a gram negative was evaluated and important indicator of poisoning and diarrhea at levels of 3, 4, 5, 6, 7, 8 and 9 mg/ml of broth culture media. By dilution method using liquid culture media, minimum growth inhibitory concentration and minimum bactericidal concentration were determined. The results of this study indicated increasing the concentration of extract and essential oil in the studied area increased their antibacterial effect and the most inhibitory effect was on essential oil which means that the minimum inhibitory concentration for ethanolic extract and essential oil was 8 and 6 mg/ml, respectively. Similar results were observed in relation to MBC. Also, by comparing the obtained results, it was deduced that the inhibitory effect of the essential oil used in this study on E. coli was greater than the clove extract and the essential oil of the cloves had a more antibacterial role than extract. Eugenol, eugenol acetate, cavicol and beta-caryophyllene were observed in GC-MS analysis and the difference in the content of bioactive ingredient eugenol further confirmed this antimicrobial effect.

In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness of the texture, preserve moisture content and suitable sensorial properties during the shelf-life of these types of products using gums can be necessary. The treatments were included 0, 0.1, 0.2 and 0.3% xanthan gum. Moisture, ash, protein, volume values, texture and sensory evaluation of cake were evaluated and for investigating shelf-life, cakes were stored up to 30 days. It demonstrates xanthan gum improves the characteristics of the cake during storage. Using 0.2% of xanthan gum increased volume value (126 ml/g at first day). Moreover, a decreasing trend was observed up to 0.2% gum in hardness, cohesiveness, springiness, gumminess and chewiness of cake. In terms of sensory evaluation, no significant difference was observed between most of the treatment factors (only the aroma of control was significantly different from the treatments). So using xanthan gum in the cake formulation has economical positive aspect and affects quality of final product and its nutritional properties.

Background: Plants are among the most important sources of phenolic compounds, which also include natural antioxidants. The aim of this study was to investigate the effect of two methods of extraction by ultrasonic bath and maceration on the extraction of phenolic compounds from jujube fruit using water and 80% ethanol solvents. Methods: In the ultrasonic bath method, water and 80% ethanol solvents were used in three time levels of 15, 30 and 60 minutes and two temperature levels of 50 and 70 °C. In the maceration method, water and 80% ethanol solvents and their combinations were used and the content of phenolic compounds using the Folin-Ciocalteu method and the extraction efficiency of the extracts were determined. Results: Based on the results of ultrasonic bath extraction method, 80% ethanol solvent, 60 minutes and 50 °C extracted the highest content of phenolic compounds (86.33 mg GAE/100 g of dry sample) from the fruit and the extraction efficiency of its extract was 95.66%. In the maceration extraction method, 80% ethanol solvent extracted the highest content of phenolic compounds (61.40 mg GAE/100 g of dry sample) and the extraction efficiency of the extract was 77%. Conclusion: According to the results of both methods, the content of extraction of bioactive compounds based on the type of solvent, temperature and time were significantly different and 80% ethanol solvent was the best solvent for the extraction of compounds. Ultrasonic extraction had a significant effect on the extraction of phenolic compounds of jujube fruit.

Introduction: Today, heavy metals are one of the most important toxic pollutants in aquatic ecosystems, and living organisms and especially aquatic species are exposed to them. These elements in aquatic life are considered as potential bioaccumulation and a serious threat to human food chains. The aim was to investigate the concentration of heavy metals in aquatic species caught from the Caspian and South Sea. Material and methods: Heavy metals of lead, cadmium and copper in six species of edible aquatic species were measured according to standard methods. Results: In the case of mercury metal, the highest amount was in barred mackerel and the lowest in fresh shrimp. The highest amount of lead metal was found in marine shrimp and the lowest in carp fish. The cadmium content of all samples was below the detection limit by device. Conclusion: Differences in the concentrations of heavy metals among different aquatic species can be due to differences in aquatic ecological characteristics. Overall, it can be said that the level of heavy metals in most of the samples studied is lower or close to world standards.

Cloves an important plant source of phenolic compounds, antioxidant, anti-cancer, anti-inflammatory, which has long been used. According to the importance of extracts and essential oils and the importance of them in various industries due to their unique characteristics, the extract and the essential oil of clove plant were extracted and subjected to chemical analysis to identify and evaluate the chemical constituents of them. Extract was isolated by maseratoin method and isolation of essential oil was done by celevenger. Extract and essential oil were analyzed by gas chromatography in coupled with mass spectrometry (GC / MS). Eight compounds were identified in the clove extract that its main components were eugenol (85.5%), eugenol acetate (2.3%) and heptacosone (1.8%), respectively. Seven chemical compounds were identified in the clove oil which the main ones including eugenol (86.36%) and beta-cariophilic (7.66%). Eugenol was the main combination in both the extract and the essential oils and showed the highest concentration of this compound among them.