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The aim of this study was optimization of almond kernels drying with infrared-vacuum dryer and microwave pretreatment using Response Surface Methodology (RSM) and Genetic Algorithm (GA). The almond kernels were dried as thin layer with air temperatures of 30, 45 and 75°C vacuum pressures of 20, 40 and 60 kPa and microwave powers of 270, 450, and 630W. Design expert software was used to generate the experimental designs, statistical analysis, and regression models. The results showed that the optimum point for drying of almond kernels under infrared-vacuum dryer and microwave pretreatment with RSM method and considering the minimum value of shrinkage, energy consumption, and total color change as well as the maximum value of effective moisture diffusivity can be achieved at air temperature of 45°C, vacuum pressure of 34.04 kPa, and microwave power of 270W with 68% desirability and optimum point with GA method can be obtained at air temperature of 45°C, vacuum pressure of 34.05 kPa and microwave power of 270W.

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Lentil consumption has been constantly growing due to its nutritional composition and functional properties. Lentil seeds are rich in several bioactive compounds with an effect on decreasing the symptoms of diabetes, cardiovascular disease, and aging. In this study, the effects of acetone extract (GLA extract), soluble fiber (GLSF), and protein (PGL) extracted from green lentils (concentration of 50 mg/ml) on anti-diabetic properties were investigated by measuring the inhibitory activity of alpha-amylase and alpha-glucosidase. There was no significant between the inhibitory activity of alpha-amylase activity by GLA extract and PGL (p < 0.05). Also GLA extract had the greatest effect on inhibition of glucosidase activity (67.08%). Fluorescence quenching had studied the changes in the tertiary structure of alpha-amylase and alpha-glucosidase using different concentrations (0, 0.25, 0.50, 1.00, 2.00, 4.00 mg/mL) of GLA extract, GLSF, and PGL. The results showed that all three compounds extracted from green lentils play as a natural source to inhibit the activity of alpha-amylase and alpha-glucosidase enzymes and be used in the production of functional foods.

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Maize bran is the most common by-product of maize milling process and it is mainly used as animal feed. In this study, antioxidant and anti-diabetic activities of two types of maize fiber gum, FAX (fiber with phenolic compounds) and Y (fiber without phenolic compounds), were examined. In addition, intrinsic and extrinsic fluorescence intensity was assessed to explore the inhibitory mechanism of two enzymes, α-amylase and α-glucosidase. The results revealed that FAX had the highest DPPH radical scavenging property at 39.74 ± 0.399 µmolTE/g, whereas Y had 3.73 ± 0.257 µmolTE/g. Furthermore, the ABTS cationic radical scavenging activity in FAX was 137.10 ± 2.99 µmolTE/g, whereas Y was 29.68 ± 1.17 µmolTE/g. FAX had a higher inhibition rate of porcine α-amylase enzyme activity than Y, and the difference was significant (p ˂ 0.05). FAX inhibited rat intestinal α-glucosidase activity the highest (26.15%), whereas Y had no enzyme inhibition property at the concentration used. In addition, applying different concentrations of both fibers to α-amylase and α-glucosidase enzymes resulted in a decrease in fluorescence intensity; however, this intensity was higher for FAX. Both fibers were able of inhibiting both enzymes by changing the third structure of the enzyme via non-covalent bonds. Overall, the results showed that high phenolic fiber from maize bran can be consider as a natural source of antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes, and that it can be used in the production of functional foods.