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Using colostrum as natural source rich in bioactive compounds is a new approach in functional food formulations. The aim of this research was to study the effect of different levels of colostrum on the quality characteristics of beverage yogurt, containing honey and the probiotic bacteria Lactobacillus acidophilus. The treatments (T₀, T₁, T₂, T₃, T₄) were prepared by adding different levels of colostrum (0, 10, 20 and 30%) to buffalo milk and then inoculated with 2% yogurt starter culture and Lactobacillus acidophilus. 5% honey was added to all treatments except control (T4). Samples were subjected to physicochemical and sensory evaluations during 21 days of storage at 4 ° C. The results showed that the effect of different levels of colostrum on the physicochemical characteristics of beverage yogurt including pH, acidity, synersis and overall acceptance was significant (p<0.05) and caused a decrease in pH (4.39 to 4.11) and an increase in acidity (95.73 to 110) during the storage. Also, increasing the level of colostrum in the treatments reduced the amount of synersis from 29.22 to 28.34. The results of sensory test showed that the overall acceptability of treatments decreased with increasing colostrum level. The viability of Lactobacillus acidophilus in treatment with 30% colostrum(T3) was counted higher than the other treatments (1.67 *10⁸). The number of probiotic bacteria decreased by one logarithmic cycle from day 14 of storage, but for 21 days it was still in the range defined for probiotic products (1.9 * 10⁷).

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Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.

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The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness. 

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The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

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Although many studies have demonstrated the significance of using natural plant additives and encapsulating plant extracts in meat products to mitigate the adverse effects of chemical additives, research in this area remains limited. Hence, the current study investigated the effects of sour tea extract (Hibiscus sabdariffa L.) on enhancing the physicochemical and sensory characteristics of beef sausage. The study assesed the phenolic content of hydroalcoholic extract of sour tea using the Folin-Ciocalteu method, as well as its antioxidant activity via the DPPH assay at concentrations of 500, 1000, 1500, and 2000 ppm of the extract. The characteristics of the capsules containing this extract, including particle size, zeta potential, efficiency, solubility, mass density, morphology, and the physicochemical characteristics of the meat products containing these capsules including the amount of thiobarbituric acid, color, and sensory attributes were evaluated. Data analysis was conducted using one-way analysis of variance. The results indicated that the total phenolic content in sour tea extract was 174.6 mg of gallic acid per gram of extract, and the highest antioxidant activity was observed at concentrations above 1500 ppm of the extract. The particle size of the extract ranged from 108.517 to 646.369 micrometers, and physicochemical parameters such as zeta potential, efficiency, solubility, mass density, and capsule morphology were within appropriate ranges. During storage, the amount of thiobarbituric acid compound increased in the control sample, and this difference was significant compared to the sample containing 1500 ppm of sour tea extract. Additionally, with increasing storage time, the L color factor decreased, but sensory evaluation indicated that the treatments received acceptable scores. Overall, the results of this study demonstrate that sour tea extract, whether in free form or encapsulated, can serve as a natural additive to enhance the quality and improve the sensory properties of beef sausage, potentially replacing chemical preservatives.