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The oil extracted from three major canola cultivars (Hyolla401, Hyolla420 and RGS003) grown in Golestan Province was analyzed for physico-chemical properties, fatty acid composition, minerals content, and stability during 16 weeks of storage. According to the results, the highest iodine value and refractive index belonged to Hyolla401. The highest saponification value was observed in Hyolla420. There was no significant difference (P< 0.05) between the relative densities of the three cultivars. Study on the mineral content showed the highest level of iron and phosphorus in Hyolla420 and the maximum sulfur content in RGS003 cultivar. Oleic acid (ω-9) was the major fatty acid in all cultivars and the highest level was found in RGS003 (include % of oleic acid here). The highest level of essential fatty acids, linoleic acid (ω-6) was found in Hyolla420 and linolenic acid (ω-3) in Hyolla401. In all three cultivars, erucic acid content was low and within the permitted level (include % of oleic acid here). The Hyolla420 had the highest content of free fatty acid, acid value, peroxide value, anisidine value and Totox value compared to the other cultivars, during storage. However, result of oil stability based on Rancimat test showed that the Hyolla420 cultivar had the highest induction time during storage, which was in agreement with its low polyene index (PI).

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Layer by layer self - assembly technique is one of the newest methods to produce multilayer films relying on the placement of the liquid layers on solid substance. The purpose of this studies  is to manufacture multilayer kraft  based on protein biopolymers (zein and whey isolated protein) containing of green tea phenolic compounds by utilizing layer by layer self - assembly technique and evaluation antibacterial, physical-mechanical properties and release of phenolic compounds from coated kraft at refrigerator temperature in pH of 4.5 and 7. The minimum inhibitory concentration of green tea powder demonstrates that Escherichia coli (5mg/ml) compared to Listeria monocytogenes (10mg/ml) is more sensitive. The results of physical properties of krafts coated paper showed that thickness, grammage and bulk density increased by coating process. Also, the presence of zein in outer layer caused a significant reduction in WVP and increased air resistance. Evaluation of phenolic compounds release from coated krafts demonstrated that release rate in acidic food stimulant was more than the neutral stimulants. Also, release content of kraft paper with zein as outer layers respect to whey isolated protein was higher in the first days and continued in a longer time. Log reduction value of coated Kraft with active bilayer zein against Escherichia coli and Listeria monocytogenes was 0.25 and 0.06 respectively. According to the results of this study, active zein bilayer kraft is recommended as a carrier of phenolic compounds for the packaging of food products

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The application of carriers is a proper means of improving the transfer and increasing the bioavailability of bioactive compounds. α-lactalbumin is the second major component of whey protein nutritionally consisted of Trp, Lys and Cys residues which can be employed as nutraceutical carriers. Oleuropein is a bioactive compound with pharmaceutical and antioxidant properties which is found abundantly in olive leaves and at lower levels in olive oil. The current study was undertaken to explore the interaction of α-lactalbumin-oleuropein complex at 25, 50 and 72 ˚C at pH 7 by using fluorescent, UV and circular dichroism spectroscopy techniques together with molecular docking. The results from UV and fluorescent studies demonstrate that site and binding constant are increased as the temperature increased due to the change in conformation and rearrangement of protein structure. Moreover, circular dichroism results depicted that α-helix and β-sheet structures are decreased and increased respectively as a result of temperature increase up to 72 ˚C. Ultimately, the molecular docking findings revealed that the best binding energy for complex formation was about -6.3 kCal/mol and the best binding site was between the α-helix and β-sheet cleft. The findings give us useful information regarding the interaction of oleuropein and α-lactalbumin which can be further used to produce functional foods.
Key words: α-lactalbumin; oleuropein; spectroscopy; molecular docking, functional products

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Chitosan is a natural polymer that is typically extracted from the marine crustacean chitin shell and capable of film forming. Polyvinyl alcohol is a synthetic and biodegradable polymer that can be used in combination with natural polymers to improve structural properties. Chitosan nanoparticles were produced by ion gelation  method and the nanoparticles with an average size of 69.92 nm and a zeta potential of + 30.3 mV were used for application in the composite films. After mixing different ratios of polyvinyl alcohol (P) with chitosan (C) (1: 3, 1: 1 and 3: 1), the resulting solutions with different ratios of nanoparticles (np) (0, 2, 4, 6) ml of chitosan gel In 100 ml of film  forming solutions were mixed and glycerol was added to 25% w / w dry film powder and then poured into mold and dried in oven at 40 ° C. The results showed that increasing the ratio of polyvinyl alcohol and application of nanoparticles in polymer structure improved the physico-mechanical properties of the films. Fourier transform infrared spectroscopy results showed that some interactions have taken place between the polymer network and the nanoparticles. Thermogravimetric analysis results showed that the addition of nanoparticles slightly increased thermal stability of the polymers compared control samples without nanoparticles. Release results in the high-fat and low-fat food simulant showed that the release rate decreased with increasing polyvinyl alcohol ratio. Also, increasing the nanoparticle to np4 ratio decreased the release rate. The aim of this study was to determine the optimum ratio of two polymers and the amount of chitosan nanoparticles containing natural antioxidant catechin for use in food packaging.
 

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In this study the effects of concentration on tannin content, total anthocyanin content, total phenol content and antioxidant activity of cornelian cherry juice using conventional and microwave methods under various operational pressures (100, 38.5 and 12 kPa) were investigated. The final juice concentration of 42° Brix was achieved in 137, 125, and 93 minutes at 100, 38.5 and 12 kPa, respectively, by conventional heating. Applying microwave energy decreased required times to 115, 90, and 75 min. at 100, 38.5 and 12 kPa, respectively. Results showed that thermal treatment by microwave compared to conventional heating under low-pressure operation (12 kPa) caused less decrease in the phytochemical content (tannin content, total anthocyanin content, total phenol content and antioxidant activity) of cornelian cherry juice.

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Drying is an important method of preservation of wet materials and is applicable to a wide range of industrial and agricultural products. Dried products have limited deterioration rates, due to the low water activity, are easily transported and stored because of the reduced volume, and have no need of refrigeration, representing energy economy. The purpose of the present study was to develop a model to describe the heat and mass transfer during the drying of beetroot. Temperature, moisture content, and shrinkage of a beetroot disc were simulated during drying at three different air temperatures (50, 60, and 70 °C). Simultaneous heat and moisture diffusion equations were solved along with convective boundary conditions, using a simulation language, MATLAB, based on finite difference technique. Shrinkage, variable thermal properties and moisture diffusivity were considered in the simulation. The simulated results matched satisfactorily with measured temperature and moisture content of the beetroot during drying.

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Beji Barsaq is a traditional cake in Ilam, Kermanshah, Kurdistan, and Lorestan cities, made of wheat flour, oil, sugar, eggs, low-fat milk, rose water, baking powder, and various spices (cumin, fennel, and turmeric). The present study aimed to produce a low-fat Beji Barsaq cake with soy protein concentrate (SPC) at the optimal level (3%) and carboxymethyl cellulose (CMC) at the level of 0.3, 0.7, and 1%. The rheological analysis results of dough samples showed a significant increase in their viscosity and consistency with increasing fat substitutes. At the constant level of SPI, the amounts of moisture content, specific volume, porosity, and brightness were significantly increased with increasing CMC levels. In contrast, the fat content was significantly decreased. Moreover, stiffness, cohesiveness, and springiness of the cake samples enhanced with increasing CMC levels at constant SPC level. However, this increase in springiness was not significant. After seven days of storage at room temperature, the stiffness of cake samples increased, and their cohesiveness and springiness decreased significantly, which was attributed to the products’ staleness. Sensory analysis results of cake samples showed that T4 sample (%50% fat replaced with 3% SPC+0.7% CMC ) had the best overall acceptability according to opinion of panelists.

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Fine wheat powder is a natural polymer that obtained from of pneumatic process in which light particles are not allowed to be used in bakeries despite the presence of nutrients and lead to reduced quality of flour. The purpose of this study was production of emulsion film based on wheat soft powder as a new and inexpensive raw material and investigation of two types lipids (oleic acid and beeswax) at different concentrations (5, 10 and 15%) on physical and mechanical properties of emulsion films. The results showed that by increasing lipid concentration, thickness, turbidity and tensile strength increased. But moisture decreased and elongation at break decreased as compared the control film. Comparison between the lipid concentration showed that increasing the concentration of beeswax compared to oleic acid had more effect on increasing the turbidity value of the emulsion film. Water vapor permeability of emulsion film containing 5% oleic acid (1.82×10^-10 g^-1m^-1s^-1pa^-1) was lower as compared beeswax film at similar concentrations (2.30×10^-10 g^-1m^-1s^-1pa^-1). In addition, scanning electron microscopy images showed the surface of 10% oleic acid film was smooth and uniform with smaller pores as compared the control sample which confirm the water vapor permeability results. The results of this study indicated the good capability of fine wheat powder in preparation of emulsion film containing oleic acid and beeswax application in food packaging.

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Apple is one of the most valuable fruits which is produced and consumed throughout Iran. Fruit processing especially production of dried slices can be considered as a way to increase the value of apples and to prevent wastes. Producing apple slices with proper color and texture has always been one of the goals of producers in this field. In recent years, use of plant extracts has been the interest of many researchers in order to increase the shelf-life of agricultural products. In this study, the effect of grape pomace extracts (0، 100، 200، 300 and 400 ppm) on the phenolic content, antioxidant activity and color of apple slices dried at 47°C in Industrial dryer, 50°C and 60°C in oven were investigated. The results showed, the highest DPPH radical scavenging activity (85.97%), Fe reducing power (1.87 absorbance at wavelength of 700 nm) and phenolic content (245/87 mg of gallic acid equivalents in 100 g of dry matter) were achieved using 400 ppm concentration of grape pomace extracts. Also, the highest sensory score of dried apple slices were achieved at 300 ppm concentration of grape pomace extracts. In general, the results of this study indicated that the effect of Grape pomace extracts on the quality of apple dried slices was significantly positive. Concentration of 300 ppm of grape pulp extract has positive effect on the amount of phenolic complex and antioxidant properties of apple slices and its does not affect its taste.

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Ultrasound-assisted extraction was used to determine the optimum processing conditions and to achieve the maximum extraction yield and viscosity of the gum extracted from quince seed. Using Response Surface Methodology (RSM) to design the experiments and adopting the Central Composite Rotatable Design (CCRD), the effect of extraction temperature (25-55°C), time (3-10 minutes), and pH (6-8) were evaluated on efficiency of gum extraction yield (%) and viscosities (mPas). The Chemical composition of the extracted gum was determined using AOAC standard methods. Apparent viscosity of the gum was measured by rotational viscometer. Using multiple linear regression analysis, a second-order polynomial model was developed for each response. The quince seed gum showed pseudoplastic behavior. Optimum operating conditions based on the highest yield and viscosity was predicted by RSM as an extraction temperature of 38.03^◦C, pH of 6.35 and the extraction (ultra-sonication) time of 7.68 minutes. At this optimum point, extraction yield and viscosity were 14.09% and 52.4 mPas, respectively.

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In recent years, Camelina (Camelina Sativa) has gained an extensive attention due to its properties as a new source of edible oil. Camelina seeds contain significant amounts of oil and essential fatty acids with nutritional and industrial importance. In this study, fatty acid composition, physicochemical properties, oxidative stability index, as well as atherogenicity and thrombogenicity of oil from camelina seed grown in Iran were investigated and compared with those of canola and sunflower seed oils extracted by cold pressing method. The dominant fatty acids of camelina, canola and sunflower oils were linolenic (30.429 ± 0.443), oleic (62.494 ± 0.187%) and linoleic (62.062 ± 0.252%) acids, respectively. Camelina oil w:as char:acterized by low values of atherogenicity (0.061 ± 0.001) and thrombogenicity (0.061 ± 0.001) and relatively high hypocholesterolemic to hypercholesterolemic ratio (12.314 ± 0.170). In addition, camelina oil had the lowest ratio of omega-6 to omega-3 (0.729 ±0.028), and the highest calculated oxidizability value (8.47 ±0.079) and monounsaturated to polyunsaturated fatty acids ratio (0.628 ±0.003). These results indicate the appropriate nutritional properties but high oxidative susceptibility of camelina oil compared to sunflower and canola oils. The peroxide and anisidine values of camelina, canola and sunflower oils were found to be 0.8 ±0.028, 0.77 ±0.042, 1.12 ± 0.057, and 0.21 ±0.014, 0.18 ±0.028, 0.28 ±0.000, respectively. Therefore, the stability of camelina oil was higher than expected despite the high level of omega-3 fatty acids, which might be justified by its high levels of tocopherols and other antioxidant compounds.

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Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE-loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature.
 

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In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical  and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.
 

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Vegetables are perishable and cultivated seasonally. The aim of this study was to employ a combined thawing through hot air-infrared system, while investigating the effects of temperature, airflow velocity, and infrared radiation power on thawing time and the quality attributes of thawed carrots. In this research, carrot samples, having been washed and shaped using a cylindrical mold measuring 22.5 mm in diameter and 12 mm in height, were subjected to freezing at -18°C for 48 hours. Thawing parameters were air temperature (30°C and 40°C), airflow velocity (0.5  and 5 m/s), and infrared power (100 and 300 watts). The sample thawed at 25°C was control sample. Data analysis showed that reciprocal effect of increasing temperature, power of the radiation source and air flow speed had a significant effect on the thawing time, vitamin C, β-carotene, the thawing loss, and pH (P≤0.05). This system was able to significantly reduce the thawing time this time for the control sample was 47.66 minutes and for the shortest thawing time, the treatment 8 (F5P300T40) was 6.23 minutes. The lowest pH value was related to treatment 7 (F0.5P300T40) 5.81 and the highest value was related to treatment 1(F0.5P100T30) 6.15. The highest amount of β -carotene was related to treatment number 8 (F5P300T40) 48.12 mg/100g and  the lowest amount was related to treatment 5 (F0.5P100T40) 14.03 mg/100g. The highest amount of vitamin C was related to treatment 4(F5P300T30) 12.36 mg/100g and the lowest amount was related to treatment 1(F0.5P100T30) 3.68 mg/100g. . In the thawing loss, the highest amount was related to treatment 1 (F0.5P100T30) 19.7% and the lowest amount was related to the control sample7.44%. . Due to the low start-up cost, shorter process time and favorable quality, hybrid defrosting is widely used in the food industry.

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Ready-to-feed liquid infant formula  (LIF) is used for preterm infants when human milk is unavailable. However, sterilization of liquid infant milk using ultra-high temperature  (UHT) treatment leads to the formation of Maillard reaction products  (MRPs), which may negatively impact the immune system and kidney development. In this study, infant liquid milk, after being prepared at the Pegah Tehran pilot plant, was subjected to UHT treatment  (137°C for 3 seconds). The color indices, nutritional content, and initial Maillard reaction products were examined before and after the UHT process. The findings revealed that there were significant differences in the numerical values of L*, a*, and b* indices before and after thermal processing  (p<0.05). The available lysine content before and after UHT treatment was 2.30±0.23 and 1.99±0.05 % in dry matter, respectively  (13.48% reduction). The amount of Furosine  (early-stage indicator) before and after UHT treatment was reported as 60.64±0.91 and 178.57±1.51 mg per 100 grams of protein, respectively. Vitamin C levels, another nutritional index, decreased during the UHT process  (before and after UHT treatment were 147.15±0.49 and 128.29±1.65 mg per kilogram, respectively). Overall, while UHT treatment has benefits for food safety, it significantly reduces the nutritional value of infant liquid milk through Maillard reaction products.