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Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0.05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0.05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0.05). In high percentages of sorbitol, the consistency decreased (P<0.05). The storage time has not significant effect on brix (P>0.05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

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Due to the use of organic solvents is associated with environmental pollution, toxicological and safety concerns, alternative extraction methods have been investigated. In this study, the efficacy of application of β-Cyclodextrin (β-CD) and ultrasound-assisted extraction (UAE) as an eco-friendly, cost-effective and safe method for extraction of bioactive compounds from pomegranate peel compared to the aqueous extraction method was studied. The response surface method (RSM) was used to optimize extraction conditions. Designed experiments were done based on the Box-Behnken design with three independent variables, including temperature (30, 50 and 70 °C), time (10, 25 and 40 min) and concentration of β-CD solution (0, 0.9 and 1.8 %). The optimum extracting temperature and time and β-CD concentration were 55.7°C, 15.38 min, 1.8% respectively. In the optimum condition, the following characteristics of extracted bioactive compounds were obtained: Non-flavonoid phenols 75.77 (mgGAE/gDW( and extraction efficiency was 42.81%. Inclusion complex formation was confirmed by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR) and SEM. As a result of this study, aqueous β-CD and UAE as a safe method can be replaced with other extraction methods to extract compounds with high nutritional value.

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Red beet has nutritional and health benefits due to presence of bioactive components such as phenolic and betalain compounds. Thus, the improving of extraction efficiency and stability of red beet compounds has gained the attention of researchers. In this study, β-CD-enhanced ultrasound assisted extraction was used for extraction of red beet extract and the lyophilized extracts were characterized with FTIR and UV–Vis spectrophotometry analyses. The extracted samples with aqueous 5 % β-CD solutions revealed highest content of betanin (2.24 ± 0.04 mg /g DW) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW) and as well highest DPPH inhibition activity (59.87 ± 4.94 %). In conclusion, the β-CD-enhanced ultrasound assisted extraction is a suitable technique to extraction and stabilize the red beet compounds for applications in functional food, nutraceutical, and medical fields.
 

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The purpose of present study was preparation of the carnauba wax/adipic acid combined oleogel and its application as a replacer of shortening in the cake. As results, the replacement of 50% shortening with carnauba wax/adipic acid oleogel significantly (p < 0.05) caused to maintain of moisture content of cake samples during storage time. However, the addition of oleogels decreased the values of moisture, specific volume and porosity in the cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with carnauba wax/adipic acid oleogel improved the texture profile of cake especially its hardness. The lowest peroxide value (0.96 ± 0.05 meqO₂/kg) was attributed to the formulated cake by carnauba wax/adipic acid oleogel at the end of 90-day storage. Additionally, the formulated cake by carnauba wax/adipic acid oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of carnauba wax/adipic acid combined oleogel as a replacer of shortening in the cake and other bakery products can provide the great promise for develop healthier and safety food products.
 

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In the present study, a convective heat transfer coefficientchanges during deep fat frying was investigated. So, by keeping the oil temperature constant as a heat transfer medium, temperature changes in a potato strip (cube-shaped), in the center and left-right sides of the strip during frying by a three-channel thermocouple was measured. Processing temperature of oil was 150, 160 and 170^°C. The strip temperature was recorded by a data logger at     ten-second intervals. Due to no significant changes in the temperature of different selected locations in potato strip, the center temperature was selected and recorded as an effective temperature. Also, heat transfer parameter included convective coefficient () was calculated in the range of 128_515 W/m².K .Result showed that  is high in high levels temperature because of increasing rate of moisture exiting and turbulence in the oil. Also, with increasing oil temperature, decreasing of oil content and decreasing in moisture content of slices were observed. The mass transfer parameters including the effective moisture diffusivity () and the oil diffusivity () were calculated in the range of 9.12×10^-9 _1.31×10^-8 m²/s and  1.26×10^-5_1.52×10^-5 m²/s , respectively. By using the calculated coefficients, heat and mass transfer modeling, was done by mathematical equations and the relevant equations were solved by the method of separation variables. Simulation was also done with COMSOL Multiphysics version 5.3a and the resulted profiles were also presented.
 

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Due to progressive consumption of fried food products in the country, increase of quality and oil uptake reduction of them is necessary. Acrylamide as a potent human toxicant is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of acrylamide formation in food could minimize its dietary exposure and therefore decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in curcumin extracts (0, 5 and 10% w/w) for 15 minutes, followed by friying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), acrylamide content and sensory properties were analysed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that by increasing curcumin extract concentrations, L* and a*of the potatoes decreased, but b* was increased. The immersion in a solution of curcumin extract reduced the content of acrylamide in french fries significantly. As increasing concentration of curcumin up to 10% the amount of acrylamide decreased in 47% compared to control sample. Sensory characteristics (appearance, smell, taste) with the exception of flavor at a concentration of 10% curcumin extract improved with increasing extract concentration. Useing of curcumin extract, along with improving the quality and sensory properties, led to a significant reduction in acrylamide formation in fried potatoes and could be suggested as a method to reduce the formation of this toxic compound.

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Owning to drawbacks of synthetic polymers, biodegradable packaging materials (biopolymers) have received more attention both in studies and industrial applications. However, compared to conventional packaging, the biodegradable materials have some limitation must be eliminated either by using composite preparation method or introduction of nanotechnology. Inclusion of metal nanoparticles and their oxides are of the new approaches to improve the properties of packaging films. Therefore, the present study attempted to investigate the effect of ZnO (0, 2.5 and 5%) and β-glucan (0, 10 and 20%) incorporation on chemical and microbial properties of gelatin based biodegradable film over storage of chicken fillet. Results showed that incorporation the both of ZnO and β-glucan have significantly (p<0.01) improved the barrier properties against both of moisture absorption and water vapor permeability and the best properties obtained with film containing 5% of ZnO and 20% β-glucan. In addition, based on microbial tests result, it was obvious that the ZnO loaded films have antimicrobial properties and the highest inhibition activity obtained with 5% of ZnO against the all of studied pathogenic bacteria. Accordingly, the film containing 5% ZnO and 20% β-glucan is introduced as the most effective film for packaging of chicken fillets.     

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Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.
 

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Growing public awareness about diet-related health issues has significantly led to a progressive demand for producing functional foods based on probiotics. Accordingly, this study aimed to investigate the feasibility of producing synbiotic apple juice containing Lactobacillus casei (L. casei) as a probiotic bacteria and mango juice (0 and 10% v/v) and orange fiber (0 and 0.5% w/v) as prebiotic agents. In this regard, the viability of L. casei, pH, acidity, total soluble solids, viscosity, and sensory properties of the samples were assessed during 45 days of storage at the refrigerated condition. According to the obtained results, incorporating orange fiber and mango juice as prebiotic compounds could significantly improve the viability of L. casei and maintain its survival above the minimum recommended value (7 Log CFU/mL) during the storage time. Furthermore, the addition of orange fiber and mango juice had a significant effect (p<0.05) on elevating the acidity, soluble solids, and viscosity as well as decreasing the pH value of the synbiotic apple juice samples during the storage time. Although sensory scores of the treatments showed a decreasing trend over time, the addition of mango juice and orange fiber could remarkably improve the overall acceptability of the treated samples compared to the control sample. In general, the results of this study showed that synbiotic apple juice containing orange fiber and mango juice in combination provided the best viability of L. casei with acceptable physicochemical and sensory properties and could be introduced as a synbiotic apple juice.

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The lemon juicing waste encompasses valuable bio-components that stimulated the development of novel and biodegradable films. This study aimed to investigate the feasibility of producing biodegradable films from lemon waste powder (LWP) (1, 3, and 5%) and subsequently evaluate the effect of ultrasonic and citric acid solution on mechanical and physical properties (thickness, solubility, water vapor permeability (WVP), color changes, and transparency) of LWP-based film samples. According to the results, elevating the LWP concentration from 1 to 5% had led to an increase in the tensile strength, thickness and color changes remarkably and decreases the solubility, water vapor permeability, and transparency of the film samples. However, utilizing 5% LWP had resulted in a reduction of elongation at the break value of the film samples compared to the prepared films from 3% LWP. The results also revealed a significant effect of utilizing ultrasonic and citric acid in improving the mechanical and physical properties of the film samples. Therefore, utilizing ultrasound and citric acid in the production of biodegradable LWP-based films could improve the functional characteristics of films. In conclusion, the sample prepared from 3% LWP and treated by ultrasound and prepared with 1% citric acid was selected as an optimum film sample with a desirable physical, mechanical and barrier properties.

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Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

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In this study, the effect of enzyme type (alcalase and pepsin) and process time (50-300 minutes) on the degree of hydrolysis and antioxidant indices including free radical scavenging of DPPH, ABTS, hydroxyl, reducing power, and chelating activity of Iron and copper ions were evaluated for navy bean protein (Phaseolus vulgari L.). Also, the composition of amino acids (hydrophobic and antioxidants types) and structural properties (FTIR) of primary protein and hydrolysates were investigated. The results showed that enzymatic hydrolysis improves antioxidant properties. Also, the composition of amino acids has a significant effect on antioxidant activities. On the other hand, the type of enzyme and the time of the hydrolysis process affected the degree of hydrolysis and the antioxidant activity of the hydrolysates. Thus, the highest percentage of free radicals scavenging of DPPH (82.4%), ABTS (58.3%), reducing power (0.97), hydroxyl radical scavenging (57.5%), and chelation of Fe (53.7%) and Cu ions (12.1%) were affected by the type of enzyme and process time. Among different treatments, the highest value of these indices (except copper ion chelating) was related to hydrolysates with alcalase. Structural properties of white bean protein were evaluated and enzymatic hydrolysis caused changes in the amide regions (I and II) as well as exposure to some hydrophobic-buried groups. The results of this study indicated the positive effect of enzymatic hydrolysis on the production of antioxidant hydrolysates that can be used in the food industry.

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lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 

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Vitamin D₃ is a fat-soluble vitamin and one of the most important vitamins for body. Enriching foods, especially juices, with this vitamin requires encapsulation due to dispersion problems and sensitivity to oxidation and light. Therefore, in the present study, the effect of using zein hydrolysate and the effect of ultrasonic frequency (40 kHz) on the structure of nanocomplex carrying vitamin D₃ and its stability in orange juice were investigated. The encapsulation and loading efficiency as well as the size of the prepared nanoparticles were measured and physicochemical, microbial and sensory evaluations were performed on the juice during days 1, 15 and 30. Encapsulation and loading efficiency for nanoparticles containing vitamin D₃ by ultrasonic pretreatment increased by about 12.2 (70 vs. 62.4) and 14.73% (10.69 vs. 9.32), respectively. Particle size and zeta potential for different treatments were respectively obtained in the range of 49.59–58.49 nm and -24.5 – -36.62 and the use of nanocomplexes reduced the particle size and zeta potential compared to free vitamin D₃ in orange juice. Regarding the physicochemical, microbial and sensory results obtained for fortified orange juice, zein hydrolysate nanocomplex has the potential to be used as a suitable and valuable carrier for enriching fruit juices with bioactive substances, especially vitamin D₃, without any harmful effects.
 

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Analysis of the extraction modelling for natural compounds is essential for industrial application. In the present paper, ohmic-assisted extraction was investigated for the extraction of Falcaria vulgaris extract. This study was performed in order to express the effect of some pecific parameters (as: voltage gradiant, ethanol to water ratio, extraction time and temperature) on the extraction yield and total phenolic content (TPC). Kinetics models (first-order, second's-order and pelleg models) and artificial neural network were used for modeling ohmic-assisted extraction process. Kinetic study plays a very important role in evaluating the extraction process because it allows estimation of the cost-effectiveness of the process in saving time, money and energy. The results showed that the second-order and plleg's kinetic models respectively, were successfully predicted the value of the total phenol content of the extract and extraction yield in all experiments. The correlation coefficient between experimentally obtained extraction yield and total phenolic content and values predicted by artificial neural network (4-16-2) were 0.995 for training, 0.963 for validation, and 0.979 for testing, indicating the good predictive ability of the model. The artificial neural network model had a higher prediction efficiency than the kinetic models. Artificial neural network can reliably model the process with better predictive and estimation capabilities than the kinetic’s models.