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In this paper, we propose the design of a novel gait rehabilitation passive orthosis to training the people who lost their walking ability due to neurological injuries, such as spinal cord injury and stroke. As known, the movements of pelvis play an important role in balance and propulsion during a gait cycle. In this research, we present and simulate a passive orthosis to assist the motion of pelvis of gait patients for regaining their initial walking pattern. This optimized pelvic device is un-motorized and contains only passive elements. The accomplished simulation is based on presentation of a proper 3D dynamic model of human body by focusing on motions of lower legs during gait on treadmill. Also, structural parameters of orthosis are derived during solution of optimization problem defined on related dynamic model. The simulation results show optimized time trajectories of pelvic rotations are close to corresponding desired diagrams and optimum passive device can create the desired motion of pelvis without any effort from subject.

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Precise ascertainment of the diffusion coefficient as the index of penetration of one species through another is essential for accurate physical modeling. The most precise and careful method for computation of these properties is Molecular Dynamics (MD). Unfortunately these methods have huge computational cost. The aim of this article is to introduce a suitable mesoscopic method and an efficient algorithm for calculating diffusion coefficient using this method. In this study we use Dissipative Particle Dynamics (DPD) for calculating diffusion coefficient of the water and lipid through the biological bilayer membranes. Eventually we validate our results with MD simulation and also experimental results. Then we can conclude about this method that besides being efficient from point of computational cost, the proposed algorithm is an accurate method for calculating diffusion coefficient. Therefore using this method, we are able to study the equilibrium behavior of bilayer membranes like calculating diffusion coefficient which with Molecular Dynamics simulations, it maybe takes more than hundreds of times.

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Gelatine is one colloidal protein that it used the most widely in the food, pharmaceutical, medical and military industry. Annually , considerable amounts of gelatine for different uses were transfered into the country. In other hand, the Caspian Sea is the rich sources of fishes such as Beluga sturgeon, carp, Caspian White fish and etc, that significant amounts of residue which is lost as waste that can be a good source to extract gelatine. In this study the effect of different extraction methods gelatine (I, II, III and IV) of beluga skin was examined. Results showed that the highest melting point, yeild and absolute viscosity gelatin extracted were observed in II, III and III methods, respectively. The gelatine viscosity decrease with increasing concentration of sodium hydroxide (method II and IV), and with smaller amounts of (Methods I and III), increases. Also, using the Arrhenius equation to determine the relation between viscosity gelatine and temperature were used, then activation energy calcuated in the range 16.31 to 32.66 kJ / mol respectively. Finally, using exponential and power models viscosity gelatine was fitted with Brix. Modeling results indicated that the exponential model was more accurate in predicting the gelatine absolute viscosity

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The aim of this research is to dynamically investigate the effect of high-heel shoes on the amount of internal forces and torques produced in the lower body joints (hip, knee, and ankle joints) during walking. To do so, the gait analysis of the subject, in two states of walking barefoot and with high-heel shoes, has been conducted in a Musculoskeletal Research Center and then the required kinematic data including rotation matrices, angular velocity and angular acceleration of lower legs using kinematic analysis of legs have been derived. Also, the ground reaction forces have been measured using a force plate installed in the lab and by presenting a 3D dynamic model of lower legs and solving the inverse dynamic problem of model, forces and moments of the joints for two above modes during stance phase of a gait cycle have been calculated. Based on obtained results from investigation of dynamic effect of high-heel shoes during walking, variations of internal joint forces have not been salient. However, internal joint moments in state of gait with high-heel shoes respect to barefoot walking, have been had considerable increase. According to the results, long-term wear of high-heel shoes can lead to damage of lower body joints, especially the knee joint, as well as driving muscles of these joints.

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Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up-to-date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross-linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45^oC). While the release rate of beverage phenolic compounds at temperature of 45^oC, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25^oC respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC₅₀) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25^oC). Generally, the chitosomal structure due to biodegradability, biocompatibility and non-toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery.
 
 

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This study aimed to optimize the formulation of chitosan-caffeic acid nanogel containing Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin. The independent variables (the concentration of chitosan nanogel, Shirazi-thyme, and nisin) were optimized based on the highest zeta potential and encapsulation efficiency, besides the lowest particle size and IC₅₀(DPPH) values. The results of The Box-Behnken experimental design and Stepwise-response surface model showed the optimal nanogel formulation was as follows: chitosan concentration= 0.4 g; ZEO= 157.1 ppm and nisin= 10.1 ppm. The particle size, zeta-potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 411.39±18.11 nm, 32.90±1.10 mV, 0.79±0.06 mg.mL^-1, 71.06-82.69% respectively. Moreover, the addition of optimized nanogel to the Iranian white cheese formulation showed that the treated cheese samples with ZEO and nisin (free or encapsulated in chitosan nanogel) improved the microbial quality of chess. The antimicrobial activity of the ZEO and nisin encapsulated in chitosan-caffeic acid nanogel was higher than a free form of ZEO-nisin. The Coliforms population of cheeses treated with sodium nitrate and chitosan nanogel containing ZEO-nisin was acceptable during 60 days of storage. During the storage period, the most changes in the color and texture (hardness) of the cheese samples were related to the control sample, and the least change was obtained for samples treated with sodium-nitrate and chitosan nanogel (P < 0.05). Also, the sensory quality of the sample containing ZEO and nisin was acceptable for the sensory evaluator. The sample containing chitosan nanogel received an acceptable sensory score (> 3) during 60 days of storage. In general, the potential of the nanogel in increasing the shelf-life of Iranian white cheese was comparable with sodium nitrate. 
 

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One of the most important challenges related to fresh meat products (especially sheep liver) is the short shelf-life of the product. For this purpose, synthetic preservative compounds are used to extend their shelf life, which have many side effects on human health. In this research, the effect of using an edible coating containing phenolic compounds of pomegranate peel cross-linked in the structure of aloe vera hydrogel was studied to extend the shelf life of sheep liver. Physicochemical (pH, peroxide index, total volatile nitrogen, thiobarbituric acid index and color parameters L^*a^*b^*) and sensory (aroma, color, texture and overall acceptability) properties of the product in storage days of 1, 3 and 7 days and in the storage temperature of +4^oC was evaluated. The results indicated that, the lowest value of monohydroperoxide formation (i.e. peroxide index) was observed in test samples coated with aleo vera gel containing phenolic compound of pomegranate peel extract that corresponding to the lowest total volatile nitrogen. Generally, in accordance to the results of sensory evaluation and quality tests, using of aleo vera gel containing bioactive compounds of pomegranate peel extract is recommended for shelf life extending of sheep liver.
 

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Nowadays, due to the interest in consuming extra-beneficial foods and the increasing spread of cardiovascular diseases, the desire to consume extra-beneficial products has increased. Therefore, researchers are looking for the optimization of new formulations of products with practical features in this direction. The study aimed to produce a functional energy drink containing tannin-linoleic acid-conjugated chitosome. After extracting bioactive compounds (especially tannin) from pomegranate peel, they were included in the structure of chitosomes along with conjugated linoleic acid. The results showed the significant effect of different concentrations of pomegranate biological extract on the oxidative stability of linoleic acid. The results showed the significant effect of different concentrations of pomegranate biological extract on the oxidative stability of linoleic acid. The examination of nano-chitosome groups showed the presence of structures in pomegranate bioactive along with linoleic acid in chitosomes. The uniformly chitosan spherical particles were observed with sizes of 77.66 and 79.90 nm. The addition of nano chitosomes showed a significant increase in pH (decrease in acidity), increase in turbidity, viscosity, two phases, and phenolic content. Also, a decrease in the L* value and an increase in a* and b* values were reported. The present results showed that biopolymers play a key role in the stability of the liposome membrane structure. They have a stable release of molecules trapped by a spatial barrier on the surface. This nano chitosome will provide a potential platform for the carrier's design for nutrients or preservatives, to increase the shelf life and safety of food matrices.