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The main problem of industrial cake production is microbial and chemical corruption that reduce the cake expiry period. One of the preservation method is using the synthetic preservatives. Nowadays, the customers understand these protective agents have several side effects on the health, so recently, it is tried to exchange the chemical antioxidants with the natural ones. Two groups of the naturals are flavonoids and phenolic acids which exist in the vegetables and fruit. Grape is a big natural source of phenolic compounds. Therefore, in the present study antioxidant and antimicrobial properties of grape seeds extract were investigated and followed by evaluation of sensory characteristics in sponge cake. According to the results, grape seed showed significant effects on improving sensory and physical characteristics of the sponge cake. Also measuring the chemical properties of the sponge cake proves the extract antioxidant activities. The grape extract exhibited the best antioxidant effect at a concentration of 3200 ppm. In addition, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were 1 and 2 mg/ml, respectively. Sensory properties including color, texture, taste, smell, and overall acceptability showed that using 0.2% (w/w) of the grape seed extract in the sponge cake formulation improves its sensory properties.

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Date seed as waste product can be used widely for many applications and nowadays many studies are carried out on its properties as natural preservative of food products. In this study, antioxidant and antimicrobial properties of different date seed extracts and their effects on the physicochemical, microbial and sensory properties of cupcakes were investigated. The date seed extract was obtained by using the water solvent and shaker method. The antioxidant activity of the extract was evaluated using DPPH radical scavenging method. The results showed that increasing the concentration of the extract increases the antioxidant activity. IC50 of date seed extract 1568.93 mg/L was calculated. The total phenol content of the extract was 119.53 ± 0.28 mg Gallic acid/gram extract. The antimicrobial activity of the extract against Salmonella typhimurium was evaluated by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (0.08 and 0.4 mg/ml respectively). The fraction of the extract components was evaluated using a high-performance liquid chromatography and different phenolic compounds such as Gallic acid, Catechin, Chloregenic acid, Rutin, Vanilin, p-Coumaric acid, Sinapic acid were identified. The extracts were added to the cupcake formulation at 4 levels 0, 0.05, 0.1 and 0.2%. Peroxide number, acidity, pH, proximate analysis and sensory evaluation tests were performed on cupcake samples. All cakes containing different concentrations of the extract (0, 0.05, 0.1 and 0.2µg/ml) were in the standard range for physicochemical properties. The total microbial count was performed for 28 days at 7-day intervals. The sample containing 0.2% of the date seed extract in terms of the microbial count was in the appropriate range, and in terms of sensory properties, the overall evaluation also received the highest score. Due to the presence of phenolic compounds and antioxidant and antimicrobial activity, date seed can be used as a natural inexpensive preservative in food formulations.

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In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions.

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Microencapsulation is a suitable technology for incorporating active agents into a carrier. In the present study, the weight ratios of two solutions of casein and whey protein in the ratios of 70:30, 50:50 and 30:70, containing 5% by weight of beta-carotene per 100g of wall material for microencapsulation were studied by spray drying method. The results indicated that samples containing 70% whey protein and 30% casein showed the best physical and chemical parameters. The results showed the efficiency of microencapsulation (70.44%), phenolic compounds (4.11 μg/mg), free radical scavenging (36.86%), dye stability of beta-carotene (75.18%) and FRAP (304.15 μmol of iron/gr).  The samples revealed an upward trend during the increase in whey protein concentration. However, the particle size (11.09 nm) showed a decreasing trend with increasing whey protein concentration. In the following, the ratio of 30% casein to 70% whey protein was introduced as the best treatment and then added to the canola oil sample in three concentrations (200, 700 and 1200 ppm). The results indicated that the amount of polar compounds, acidic, peroxide in the oil samples during the upward trend time and the stability index has decreased. With increasing the concentration of microcapsules up to 1200 ppm, the polar content, peroxide and acid numbers were significantly lower compared to their lower concentrations. As a result, the acid number, peroxide and polar number of oil containing 1200 ppm in the lowest amount were 1.13%, 7.46 mA/kg of oil and 42.41%, respectively. In general, the results of this study showed that whey protein/casein is one of the important sources that can be used to coat bioactive compounds.

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Acrylamide, as a toxic and carcinogenic compound, is found in many cooked or fried foods. In this work, the effect of Melissa Officinalis seed gum (MOSG) in the concentration of 1% (w/w) was investigated on acrylamide formation in bread and compared with baguette bread containing xanthan 1% (w/w) and control sample (without gum). The addition of MOSG increased the moisture level of the bread samples from 22.1% to 23.6% (p> 0.05). The acrylamide content of bread and those containing MOSG and xanthan gum were 1180, 836.75, and 1167.6 ng/g, respectively. The addition of MOSG reduced the hardness of the samples from 3380 g to 730 g and the bread containing xanthan gum showed the lowest hardness (410 g). The addition of MOSG to the bread’s formulation increased L^* (brightness) and b^* (blue/yellow) values and reduced a^* (red/green) value of the samples. The sensory evaluation results demonstrated that the addition of MOSG improved porosity, softness, flavor and taste, aroma, color, chewiness, and elasticity of the samples. In conclusion, MOSG was found to be a potential candidate with excellent efficiency to be used for the reduction of acrylamide from bread.