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Today, Melissa essential oil has been drawn a lot of attention in food researches. This essential oil has good antioxidant and antimicrobial activity, so it is a good candidate to incorporate in the nutritional and biological systems. The aim of this study was to investigate the release of Melissa essential oil (encapsulated via isolated proteins and sodium caseinate) in yoghurt by dispersive liquid-liquid microextraction (DLLME) /gas chromatography technique. In this study, yogurt samples with different percentages of essential oil (0, 0/75, 1/5 g/l) were prepared by sonication method. The effect of two factors, including storage time (1, 11 , 21 days) and the percentage of encapsulated essential oil on the gas chromatography profile were studied based on the central composite design (CCD). 10 grams of yogurt samples containing various percentages of essential oil was centrifuged and the liquid part was passed through a sterilization filter. The released essential in the yogurt was extracted (from the liquid part) by DLLME method and was injected into the gas chromatography and its chromatographic profile (total peak area and total peak height) was investigated. The results show that there is a significant relationship between the total peak area and the amount of essential oil released into the yogurt. By studying total peak area in chromatography, it is possible to estimate the amount of essential oil released into the yogurt sample, and it is possible to study the rate of release.

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In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultra-refined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese.
 

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The purpose of this research is to investigate the physicochemical properties and mineral substances of sugar. In this plan, the effect of exploitation time in the form of months (October, November, December and January) and days (1, 10, 20 and 30) of exploitation of each month on the characteristics of sugar such as solution color, pH, Brix and ash content It was analyzed with analysis of variance test using spss 26 software. The results showed that the color of the solution, Brix, sugar percentage and ash content were significant (p<0.05). The results of the analysis of the technological quality of beet pulp selected from 8 different regions by Betalyzer showed that the results of the three elements sodium, potassium and nitrogen show that the sugar beets of region H have the lowest amount of the mentioned elements and the sugar beet of region B has the highest amount of elements in They had the amount of millimol/100 grams of sugar beet pulp. On the other hand, the results of the amount of alkalinity, percentage of sugar or sucrose, extraction coefficient and molasses are among the results of the technological quality analysis of the samples of sugar beet pulp by Betalyzer, respectively 8.56 for the samples delivered from region A and 3.03 for the samples delivered from region H. In terms of sugar percentage and degree of extraction, region F has the highest amount compared to other regions, so that the percentage of sugar was 18.72 and the degree of extraction was 89.41, which is in contrast to the beets received from regions E, which have the lowest sugar percentage (13.7). percent) and extraction degree (84.47).