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In recent years, extensive researches has been done on use of edible coating in food packaging. Edible coatings can increase the shelf life of coated foods and they are suitable alternative for synthetic packaging. In this research, the effect of carboxy methyle cellulose based edible coatings with thyme extract on reducing moisture absorption and decreasing lipid oxidation productions have been evaluated. The edible coatings were prepared at different concentration levels of carboxy methyle cellulose (0.0, 0.5, and 1.5% W/V) and thyme extracts (0.0, 0.5 and 1% V/V). The moisture content, peroxide, thiobarbituric acid and acid number changes were determined for samples. The experiment was performed by Dunnett statistical tests in three replications using factorial design based on completely random design. The results indicated that the coating containig of 1.5% W/V of carboxy methyle cellulose and 1% V/V of thyme extract showed better results in reduction of peroxide value in fresh hazelnut. Carboxy methyl cellulose coating can delay the lipid oxidation of fresh hazelnut by providing a barrier against moisture and oxygen permiability to the texture of hazelnut. Adding of thyme extract into coating formulation, in addition to increasing the shelf life of hazelnut, is important regarding functional aspects of hazelnut. This coatings have both edible and environmentally friendly properties and preferable to synthetic packaging.

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Sour orange is a citrus with high antioxidant content (mainly ascorbic acid and phenolic compound). Its juice is consumed as a food seasoning. Thermal pasteurization is a common way to improve safety of sour orange juice. By considering the high thermal sensitivity of ascorbic acid and phenolic compounds, the aim of this study is the investigation of the effect of thermal processing on ascorbic acid, total phenol and an antioxidant capacity of sour orange juice at 70, 75, 80, 85 and 90 °C in 76, 66, 48, 35 and 21 min, respectively. Ascorbic acid and total phenolic content were measured according iodine titration and Folin- Ciocalteu methods, respectively. Ascorbic acid and total phenol degradation during thermal processing were evaluated by Arrhenius and Eyring models. Enthalpy of ascorbic acid degradation changed slightly due to its high thermal resistance (29.15°C) and free energy (101.11-102.64 kJ/mole). With  5°C increase in temperature, the half-life of ascorbic acid and the total phenol content decreased about 1.31 to 1.80 and 1.39 to 2.05 times, respectively. Also there was a good correlation between total phenol content and DPPH of sour orange juice (R²> 0.97).