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This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational viscometer) of yogurt were evaluated in the shear rate range of 0.262-7.86 s^-1 at 6˚C during 21 days of storage. Power Law model was used for calculation of consistency coefficient and flow behavior index of yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity. Consistency coefficients of the enriched and the control yogurts were in the range of 24.42-28.82 and 15.31-17.76 Pa sⁿ, respectively. Yogurt samples showed a non-Newtonian shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for improving its health-promoting effect and consistency.

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Grape fruit contains some nutrients and high amounts of biologically active phenolic substances, but fungal decay and quality loss are important factors limiting its shelf-life for fresh-consuming and export. Rasheh vine (Vitis vinifera cv. Rasheh) is mainly grown in rainfed vineyards in the western half of Iran, and its berries are rich in anthocyanins, flavonoids and soluble solids. In this study, the effect of natural coatings of nano-chitosan and acetic acid on the post-harvest quality characteristics of Rasheh grape fruit was investigated. Nano-chitosan suspension with a particle size distribution of 5-30 nm was prepared in acetic acid solution by the conventional ionic gelation method. Grape fruits were coated by immersion in the nano-chitosan suspension (0.2%), acetic acid solution (0.5%) or distilled water (control) for 1 min and their microbial, physicochemical and sensory properties were measured during 8 weeks storage at 4 °C and 90% relative humidity. In general, the fruits coated with nano-chitosan or acetic acid had lower aerobic mesophilic bacteria count, mold and yeast count and decay percentage, and higher firmness, soluble solids, titratable acidity and vitamin C, as well as, better sensory properties, compared to the control. The nano-chitosan was more effective than acetic acid in improving the post-harvest quality and shelf life of grape fruit. No significant difference was observed in the weight loss percentage and pH values of the samples. Therefore, the nano-chitosan suspension prepared in acetic acid solution, as a natural and customer-friendly coating, is suitable for improving the shelf-life and post-harvest quality of grape fruit, but some of its beneficial effects are due to acetic acid.

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In this study, the effect of different levels of inulin (0 to 5%) and egg white powder (0 to 10%) on protein content and sensory characteristics of taste, aroma, softness, spreadability and overall acceptability of spreadable processed cheese was investigated. The results were modeled and analyzed by the response surface methodology (RSM) based on a central composite design (CCD). For all response variables, the R² values ​​of the models ranged from 0.86 to 0.99, and the values ​​of lack-of-fit factors were not significant (P >0.05); Therefore, the accuracy of the models for fitting the data was confirmed. In general, inulin decreased, but egg white powder increased the protein percentage of processed cheese. Inulin had a favorable effect on the softness and spreadability of processed cheese, but reduced the scores of taste, aroma and overall acceptability, especially at high concentration (5%). In contrast, egg white powder improved the taste, aroma, and overall acceptability of processed cheese, but reduced its softness and had little effect on its spreadability. The combination of inulin and egg white powder moderated each other's negative effects on the sensory properties of the fortified processed cheese, and ultimately improved its sensory properties compared to the control sample.

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Antimicrobial edible coatings containing plant essential oils have various advantages and are currently being used to design biodegradable packaging. In this study, cinnamon essential oil was added at concentrations of 0, 0.3, 0.6 and 0.9% to the Shahri Balangu seed mucilage solution to produce a bioactive edible coating. Strawberry samples were coated with the edible coating and their physicochemical, microbial, and sensory changes were evaluated during a 10-day storage period at 4 °C. Compared to the control sample, the use of edible coating based on Shahri Balangu seed mucilage containing 0.9% of cinnamon essential oil, significantly inhibited the changes in pH, acidity, soluble solids (13.69% vs. 43.5% increase), microbial count (3.22 vs. 3.98 log CFU/g increase), hardness (6.74% vs. 33.05%), and sensory properties (color, odor, texture, and overall acceptance) of strawberry fruit during storage. Therefore, the edible coating based on Shahri Balangu seed mucilage containing cinnamon essential oil can be used as an active packaging to improve the quality and safety characteristics of various food products.
 

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In this research, the effect of storage time on the characteristics of extensibility and consistency of processed cheese samples produced from egg white, corn oil and soy protein was investigated. In this research, firstly, in order to optimize the formulation of processed cheese from the central composite statistical design in three levels for three independent variables including soy protein isolate (0, 7.5, 15%W/V), corn oil (0, 8, 16%V/V) and egg white. Egg (0, 3, 6%V/V) was used. On the other hand, the optimal formulation of processed cheese was obtained with the objective of maximum scores of the two characteristics of extensibility and texture continuity, using the utility function method. Finally, the effect of storage in three time periods (0, 1, and 2 months) on the two characteristics of extensibility and consistency of the optimized sample texture was investigated by relying on physical changes. According to the obtained results, the effect of time on the extensibility characteristic showed that with the passage of time, the extensibility of processed cheese samples increased significantly in the negative direction. According to the results, the interaction effect of egg white/time and corn oil/time; It showed that with the passage of time (in the presence and absence of egg white and corn oil), the expandability of the produced samples increased significantly in the negative direction. Also, the effect of time on consistency properties showed that with the passage of time, the consistency of produced processed cheese samples decreased significantly. The results of this study are favorable for the development of processed cheese production and profitable dairy products containing egg white, corn oil, and soy protein. .