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Rice bran sterols have antioxidant activity as well as physiological and biological effects. Because of these benefits, the aim of this study is evaluating the quantity and quality of Iranian rice bran sterols. Three widespread Iranian rice cultivars (Khazar, Hashemi, and Alikazemi) were used for determination of their sterol contents. Two methods of sample preparation were compared and the better one was used in this work. Rice bran samples were saponified directly after acid hydrolysis. Unsaponified materials were extracted, purified by solid phase extraction, silylated, and their sterol fractions determined by GC-MS. The sterol composition (in mg kg-1 bran) of three cultivars (Khazar, Alikazemi, and Hashemi) were 1,330.69, 1,279.95, 1,313.17 β-sitosterol; 747.52, 696.05, 756.8 campesterol; 112.8, 115.36, 114.24 Δ-5-avenasterol, 38.912, 33.08, 38.24 Δ-7-avenasterol; 8.05, 7.07, 7.56c holesterol; 4.20, 3.99, 4.23 brassicasterol; and 2,722.016, 2,706.176, 2,717.68 total sterols, respectively. The results showed that there were no significant differences between the individual and total sterol contents of these three cultivars (P> 0.05), except campesterol, β-sitosterol, and Δ-7-avenasterol. The highest and lowest sterols were ß-sitosterol and campesterol.

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Sour cherry and orange juice were successfully cryoconcentrated. Novel clarification (Electro-Flotation and Ultra-Filtration) improved cryconcentration efficiency. EF-UF clarified sour cherry and orange juices were cryoconcentrated in three stages up to 34.52±0.14, 44.42±0.19, 52.44±0.13 and 28.43±0.16, 40.51±0.15, and 45.42±0.19° Brix at -10˚C respectively. Duncan^'s multiple range test was used to compare mean values of various parameters. At similar total soluble solid, cryoconcentrated samples showed significantly (P< 0.05) higher retention of aroma number, ascorbic acid, and TAA compared to those thermally concentrated. Thermal concentration induced formation of hydroxymethylfurfural more than cryoconcentration process used for concentration of orange juice.

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Pomegranate seed oil (PSO) is an edible oil extracted from industrial wastes of pomegranate processing presented a wide range of biological effects because of its high punicic acid and polyphenolic compounds. Due to its low solubility and high oxidation sensitivity, nanoemulsion (NE)-based delivery systems are recommended to use this oil in the food and beverage industries.  NEs can be fabricated from high-energy or low-energy methods, which each have advantages and limitations. In this study, we compared a high-energy method (sonication) with a low-energy method (spontaneous emulsification) to form PSO NEs based on mixed non-ionic surfactants (Span 80, Tween 80). The effect of surfactant concentration on NE droplet size showed that both methods were able to produce emulsions with ultrafine droplets (d < 150 nm), but the low energy required higher surfactant. Moreover, the effect of various storage temperatures (4, 25 and 55 ºC) on the physical stability of the selected NEs highlighted the stimulated droplets coalescences at higher temperature (55 ºC) leading to relatively unstable NEs in contrast to complete stable ones achieved at mild condition (4 ºC). Furthermore, the oxidative studying (30 days) showed that NE produced by high energy method was significantly (p<0.05) more sensitive compared to similar counterparts formed by low energy method.

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In this research, response surface based on central composite design (3-factor 5-level) was applied to estimate the efficacy of independed variables on quality indexes (depended variables) of raw beet juice. Hence, the effect of different durations (20-100 min), temperatures (40-55 °C), and at various concentration level of pectinase (0.001-0.02 % v/v) on viscosity, color, turbidity and purity of sugar beet juice were investigated and successfully coordinated by a second-order polynomial model (R² > 0. 85). The experiments indicated that the temperature was the most important variable affecting the characteristics of the raw juice as it exposes a significant effect on the responses. The optimum enzymatic treatment condition from the study was at 0.012 % enzyme concentration at 49 ֯C for 65 min.

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In this research, response surface methodology based on 3-factor 5-level central composite design was used to determine the effect of refining pretreatment variables on quality indexes of beet molasses. Hence, the effect of bentonite concentration (2-10 g/L), gelatin concentration (0.01-0.1 g/L) and pH (3-7) on turbidity, color, concentration of colloids (CCs) and ash of beet molasses were studied and well fitted by a quadratic polynomial model (R² > 0. 85). The results showed that the pH was the main factor affecting the purification indexes as it had a significant effect on all responses. Bentonite and gelatin as two common clarifying agents improved the quality of molasses, although the ability of bentonite was much higher. The optimum condition for purification pretreatment was found as 8.3 g/L for bentonite, 0.08 g/L for gelatin and 4.03 for pH which were determined on minimization of the turbidity, color, concentration of colloids (CCs) and ash. At this condition, the turbidity, color, ash and concentration of colloids were calculated as 12.1 NTU, 2573 IU, 2.7, 0.9 g/L respectively.
 

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Nowadays, cinnamon essential oil has been considered as an antioxidant and antimicrobial activity for addition to food and biological systems. Directly use of these essential oil for food storage has some limitations due to low solubility in water, high vapor pressure and physical and chemical instability. One of the ways to reduce these limitations is the microencapsulation of essential oils in lipid carriers, including microcapsules. Therefore, the aim of this work was to study the encapsulation of cinnamon essential oil in microcapsules stabilized with sodium caseinate and β-cyclodextrin and also the antimicrobial and antioxidant properties. In this study, in order to encapsulation, different formulations of nano emulsions containing cinnamon essential oil were prepared by ultrasound method and the effect of different polymers on droplet size, encapsulation efficiency, antioxidant properties and turbidity of nano emulsion were investigated. The results showed that the interaction of nano emulsions and encapsulated samples was effective on particle size (p <0.05). The diameters of sodium caseinate with β -cyclodextrin particles size ranged from 234 to 237 nm. Also, the diameter of the β -cyclodextrin particles in the range of 713-717 nm, and the diameter of the essential oil particles size in the range of 84-85 nm. Zeta potential was negative for sodium caseinate with β -cyclodextrin and essential oil. That showed the system had a significant negative charge. The effect of different polymers and essential oil on the encapsulation efficiency and antioxidant properties was significantly different. (P <0.05). The encapsulation efficiency of all formulations was above 70%. SEM-scanning showed homogeneous and spherical shapes with pores. FT-IR analysis confirmed the effect of van der waals forces in the formation of microcapsules.
 

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The aim of the present research was to encapsulate cumin essential oil with phosphatidylcholine to overcome the fortification difficulties such as low water solubility and bioavailability and was protected umin essential oil from degradation in the presence of oxygen, light and temperatures. Cumin essential oil loaded nanophytosome (60 mg phosphatidylcholine- 30 mg cumin essential oil) was prepared by thin layer hydration method. Physicochemical properties of nanophytosome such as particle size, polydispersity index, encapsulation efficiency turbidity and zeta potential were investigated. Cumin essential oil nanophytosome showed excellent characteristics i.e. sub 100 nm particle sizes, low size distribution (PDI<0.3). and encapsulation efficiency 94/46 %. The turbidity of cumin essential oil loaded nanophytosome were remained unchanged and ζ-potential changed from +9 mV in blank nanophytosome to -19 mV in cumin essential oil loaded nanophytosome. The release rate increased gradually by increasing time. About 60% of free cumin essential oil were released in phoshphat buffer during 6 houre while 50 % of encapsulated cumin essential oil were released during 24 houre. In vitro release of essential oil was followed an exponential equation (first order Q (t) = a· (1-exp (-k·t))). This study indicates that the release of bioactive compounds from liposomes can be reduced by capsulated with phosphatidylcholine, allowing an application of with a nanophytosome controlled release of Cumin essential oil in water-based foods.

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In this study, the complex coacervation of plantago major seed mucilage (PSM) and chitosan (CHI), two oppositely charged polysaccharides, was studied as a function of pH (8.0-2.0). Biopolymers concentration 1% and PSM:CHI ratio (10:90 to 90:10), according to electrical conductivity (EC) and turbidity analyses. The solution containing 1% biopolymers with PSM:CHI ratio of 85:15 resulted in maximum complex coacervation at the pHopt 3.7. The EC of biopolymers solutions increased by decreasing pH. The aforementioned optimum condition resulted coacervates with maximum particles size (7 μm) and minimum ζ-potential (+5.5 mV), which were observed as densely agglomerated macro-complexes with highest coacervation yield (87%).
These hydrogels be useful for encapsulation and delivery of drugs and (bio-) active compounds.

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To study the effect of non-enzymatic browning reactions, quantification of 5-hydroxymethyl furfural (HMF) and on the browning index (BI) was done. In this study, the kinetics of BI in Sardasht black grape (Rasheh variety) juice concentrate was studied. Samples with different Brix's (60.5, 65.6 and 70.7) in three temperatures (5^°C, 15^°C, and 25^°C) were kept for 85 days. In addition, the color analysis was also evaluated by a Hunter lab. Analysis of variance showed that all three factors (Brix, storage time and temperature) were effective in HMF content (P<0.05). They had a linear positive relation with HMF content in black grape juice concentrate. HMF content of concentrate was in the range of 0.57-50.6 (mg/kg). Also, all three factors had a significant effect on the BI (P<0.05) and its content was measured between1.054 - 1.373.

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the aim of this study was to investigate some of the physicochemical and antioxidant properties of the active edible film prepared from starch and zedo gum and salvia officinalis essential oil and its effect on oxidative stability of olive oil. For this purpose, Edible films based on potato starch were prepared with two variables zedo gum at different levels (0.5%, 1% and 1.5% w/w) and salvia officinalis essential oil at three levels (0, 250 and 500 ppm). Spectrophotometric results indicate the formation of CH, CH₂ and CH₃ bonds between starch and  zedo gum, as well as aromatic compounds of the essential oil of the salvia officinalis (C-H and C=C) bonds. With increasing concentrations of zedo gum and different concentration of salvia officinalis essential oil, the film thickness increased and increased the opacity and reduced light transmission rate of the films. Samples containing 1.5% zedo gum and 500 ppm essential oil of Salvia officinalis showed the highest thickness and opacity among other samples. As the essential oil concentration increased, the antioxidant properties of the films increased so that the sample containing 1.5% zedo gum and 500 μl of essential oil of the salvia officinalis had the highest antioxidant activity of 68.3%. The results of stability test against oxidizing virgin olive oil based on tests such as acid number, peroxide number and thiobarbituric acid showed a significant difference (P<0.05) between essential oil containing 500 ppm with a synthetic antioxidant (TBHQ). Due to its relatively good antioxidant activity, edible film prepared from starch and zedo gum and salvia officinalis essential oil plays a positive role in reducing the oxidation process of olive oil and can be a good alternative to the use of synthetic antioxidants.
 

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Because of antioxidant, antimicrobial, and medical properties, bioactive compounds extracted from plants have grown significantly in the development and trade of functional foods containing food-medicine and dietary supplements.However, the volatility, insolubility in the aqueous matrix, and sensitivity to environmental conditions such as temperature, oxygen, and light limite the use of essential oils. Therefore, this study was conducted to investigate the encapsulation technique as a suitable method to protect the essential oil and increase its efficiency. The main purpose of this study was to produce alginate hydrogels containing Thymus daenensis essential oil (Td-EO) loaded with beta-cyclodextrin. The structural properties and antimicrobial features of alginate hydrogel beads incorporated with Td-EO active ingredients were evaluated. The results of hydrogel analysis showed that the particle size and particle size distribution were less than 180 nm and 0.31, respectively, and the encapsulation efficiency of Td-EO for the hydrogel beads was about 90%. A maximum swelling capacity of ~610.3 % was obtained for alginate beads. FESEM, showed that the particle sizes were in the nanometer range and the particles were homogeneous and spherical shapes. FTIR analysis indicated no significant interaction between essential oil, beta-cyclodextrin and alginate, so alginate hydrogel is a suitable material for encapsulating active compounds. Hydrogels had an inhibitory effect on the growth of two strains of bacteria, S. aureus and E. coli. The release of Td-EO from alginate beads in two short-term and long-term periods were studied. The release rate of bioactive compounds can be reduced by encapsulating in β-cyclodextrin and producing its alginate hydrogel, and thus can be used as a suitable tool to control release in food and pharmaceutical systems.

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Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.

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In this study, biodegradable film was prepared from polyvinyl alcohol. Silver chloride nanoparticles and spirulina algae powder were used to modify the physicochemical structure and create antioxidant activity in the film. The surface morphology of the film was investigated. Polyvinyl alcohol film and its composites were used for packaging virgin olive oil. D-optimal design was used to investigate the effect of packaging type and storage time on the chemical, color and sensory characteristics of the oil. Chemical characteristics (acidity, peroxide value, refractive index and total phenol), sensory and color characteristics were investigated. The response surface method was used to investigate the effect of independent variables on the oil as well as the created mathematical models. The obtained results showed that in polyvinyl alcohol film modified with silver chloride particles and polyvinyl alcohol modified with silver chloride and spirulina particles, the presence of these particles on the surface of the film was completely evident. The results of the chemical, sensory and color analysis of the oil showed that the chemical, sensory and color quality of the oil decreased with the increase in the storage time of the oil in all packages. Peroxide value as the most important indicator of the quality of oils in normal packaging increased from 1 to 7 (mEq O2/Kg oil) during 30 days of storage, while in oil packaged with polyvinyl alcohol modified with silver chloride and spirulina algae, this increase was from 1 to 2 (mEq O2/Kg oil). In general, oils packaged with polyvinyl alcohol modified with silver chloride and spirulina algae showed the least quality changes compared to normal packaging, which indicates the ability of these films to control the quality and increase the shelf life of virgin olive oil.

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In this research, production films based on soy protein were produced with two variables of nanoclay at three levels (0, 0.5 and 1%) and Salvia officinalis Essential oil at three different levels (0, 250 and 500 ppm) and the effect of this Two variables were investigated on the functional, mechanical and structural characteristics of the produced biodegradable films. The results showed that by adding different percentages of nanoclay on the soy protein film substrate, the moisture content, solubility, permeability to water vapor and transparency of the samples decreased significantly compared to the control sample. This decrease in indicators was more evident with increasing concentration of Salvia officinalis Essential oil. Among the production samples, the film containing 1% nanoclay and 500 ppm of Salvia officinalis Essential oil had a water vapor permeability of 32.02´10^-11 g/m.s.pa. Also, the addition of nanoclay and Salvia officinalis essential oil caused a significant increase in the antioxidant content of the samples, and the sample containing 1% nanoclay and 500 ppm of Salvia officinalis essential oil had the highest antioxidant content with 32.88%. Examining the results of spectroscopy and microstructure of the obtained films also shows the proper interaction between nanoparticle and essential oil with soy protein substrate and creating strong and new bonds. The obtained results showed that the addition of nanoclay and Salvia officinalis essential oil can have positive effects on the physical and structural properties of soy protein isolate film.