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Today, nutritious drinks enriched by probiotics find many importance and this importance is due to these bacterial role in prevention more multitude of infectious diseases. Synbiotic products are products that have probiotic and prebiotic components. the aim of the research was  study of industrial new juice production as synbiotic sour cherry juice and apple juice that inoculated with lactobacillus casei and lactobacillus acidophilus bacteria and inulin added as prebiotic. Physiochemical properties of produced juice under controlled conditions of preservation times 1,7,14, 21 and 28 day after production including  pH, Brix, Formalin index and Rheological properties were measured. Experimental results revealed that inulin addition motivate starter metabolic activity and cause increasing acidity and reducing pH. Brix of samples that have longer preservation time, reduces from 12.25 reduce to 12.15, and samples that prepared first day, had increased brix. Formalin index don't reduce meaningfully by considering encapsulation. Apple juice have minimum viscosity but sourcherry juice have high viscosity that depend on it's formulation and fruit component type. Totally, these results colud be planned for introducing synbiotic juice as new product with society culturing for it's consumption time like dairy family by considering industrial and economical view. We determined maximum expiration time one month by refer to physicochemical analysis. Also, samples that contain encapsulated micro-organisms have best expiration time toward others, and this time reduces in acidic fruits that physicochemical analysis of juice changes significantly from 21 th day later.

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The most important post harvesting factors that limiting grape berries after post harvesting are water losing and fungal decay. In this study, effect of titanium dioxide (TiO₂) and soy protein isolate edible coating against postharvest decay and increasing the storage life of table grape cultivar was investigated. Uniform clusters with no disease and physical damage were packed with coated and uncoated (control) TiO₂ nanoparticles. Then clusters were maintained for 31 days in cold storage at 0 ± 1 °C and RH 90 ± 5%. Grape berries abscission rate, total soluble solids (TSS), titratable acidity (TA), total phenolic content, color and clarity of grape berries, pH, antioxidant activity and total sugar characteristics were measured at intervals 6 days. The statistical analysis of results showed that the TiO₂ nanoparticles treatment had significant effects in cluster and grape berries weight losing, fungal infection, TA, total phenol content and coefficient of ripening. This treatment had best flavor, quality, appearance and marketability compared with the samples without TiO₂ nanoparticles treatment. In addition, the samples that treated with TiO₂ nanoparticles showed higher TSS, TA, antioxidant activity, total sugar and total phenolic content. In the present study, two varieties of grapes treated with TiO₂ nanoparticles in the comparison of control samples had higher quality at the end of the storage period.

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Nowadays, the use of tissue culture technique in the production of plant secondary metabolites, such as phenolic compounds, as a natural food additive has become very widespread in the food industry. The aim of this study was to investigate and compare the content of phenolic compounds and antioxidant activity of grapevine Rasha and Qzel Ozum cultivars that were produced by tissue culture under in vitro condition. For this purpose, the terminal buds of grape cultivars were cultured in Murashige - Skoog Medium to produce complete seedlings. Then the methanolic extract was prepared from healthy grapevine leaves and to perform polyphenol composition tests using high performance liquid chromatography with ultraviolet detector, functional groups using Fourier-transform infrared spectroscopy, total phenol content, total flavonoids, total anthocyanins, total carotenoids, acid content, ascorbic acid, free radical scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH), and hydroxyl  (OH⁻). The results showed that the amount of total phenolic compounds, total flavonoids, total anthocyanin and total carotenoids of methanolic extracts of Rasha cultivar were 50.35±0.10, 29.72±0.05, 10.41±0.20, and 1.82±0.50 mg/g, respectively, and in Qzel Ozum cultivar were 23.06±0.31, 20.76±0.15, 7.28±0.15, and 94.94±0.42 mg/g, respectively. Ascorbic acid, DPPH and OH⁻ free radicals scavenging activity in methanolic extracts of Rasha leaves were 1.83±0.04, 25.38±1.52, and 75.04±2.74 %, respectively, and in Qzel Ozum leaves were 0.85±0.01, 18.71±2.05 and 68.96±3.61 %, respectively. As a general result, the results showed that the grape leaves of the Rasha cultivar were more than the grapevine leaves of Qzel Ozum cultivar in terms of all studied characteristics (p <0.05). This study also showed that grape leaves are rich in phenolic compounds and natural antioxidants and have the potential to be used in the food and pharmaceutical industries.

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The aim of this study was to produce a new bioactive composite film using whey protein concentrate and jujube mucilage reinforced with postbiotics of Bacillus coagulans IBRC-M 10807. For this purpose, four films including whey protein concentrate film (WPC), whey protein concentrate film containing B. coagulans postbiotics (WPC+PBs), whey protein concentrate film and jujube mucilage (WPC+MUC), and whey protein concentrate film and jujube mucilage containing B. coagulans postbiotics (WPC+PBs+MUC) each in three replicates of production and their physicochemical, antimicrobial, antioxidant and mechanical, were compared in the form of a completely random design and with the analysis of variance method. The results showed that the addition of postbiotics and jujube mucilage caused a significant increase in the moisture and solubility of the films (P<0.05). Adding postbiotics causes an inhibitory effect against Staphylococcus aureus and Escherichia coli bacteria (P<0.05). The addition of postbiotics and jujube mucilage caused a significant decrease in the L index of the produced film samples (P<0.05). The results showed that the a and b indexes increased significantly with the addition of postbiotics and jujube mucilage (P<0.05). The results of the present study showed that the produced bioactive biocomposite film has the potential to be used in food packaging.
 

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Soil salinity is one of the most important environmental constraints that reduce plant growth and productivity. This study aimed to investigate the effects of various NaCl concentrations on the physiological properties of grape cultivars. NaCl was added at three levels (0, 25, and 50 mM) to Murashige and Skoog medium under in vitro conditions to assess various effects on 21 grape cultivars. Effects of salinity stress were investigated on ascorbate peroxidase, catalase, and superoxide dismutase activities, as well as malondialdehyde, protein, proline, chlorophyll A and B contents, of all samples. The results showed that with an increase in salinity, the amount of antioxidant enzymes, proline content, and protein increased in cv. Rasha, suggesting that it was more tolerant than the other cultivars. Malondialdehyde and Electrolyte leakage accumulation also increased in all cultivars, but this increase was higher in salinity-sensitive cultivars, such as hybrids and wild cultivars than resistant cultivars. During salinity stress, chlorophyll content decreased, and the lowest decrease in chlorophyll content was recorded in cv. Rasha, compared to other cultivars. This research demonstrated that the resistance of cv. Rasha, H6 and H4 to salinity stress was due to its ability to adjust proline, protein content, and antioxidant enzymes.