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Tuluq and Torba bag yoghurt are the traditional concentrated yoghurt that is produced in some parts of Iran such as Azerbaijan. In this study, traditional concentrated yoghurt was produced in four methods, Tuluq and Torba bags, packed in polyethylene containers and was evaluated with control yoghurt during storage time. The chemical properties were included pH, acidity, total solid, fat and protein content. Also samples were evaluated of the Starter cultures such as Streptococcus salivarius ssp. Thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus count, post contamination microbes such as coliform, psychrotrophic bacteria, mold and yeast count and pathogenic microbes such as Staphylococcus aureus and E. coli count. In analysied samples yoghurt, pH were (3.89-4.56), acidity (0.94-1.70 g/100 g), total solid (12.5-37.5%), fat (2.9-17.9%) and protein content (3.7-12.5%). Starter cultures decreased during storage time. Streptococcus Thermophilus count was more than Lactobacillus Bulgaricus count during storage time. Psychrotrophic bacteria mold and yeast count increased during storage time but the coliform, staphylococcus aureus and E. coli bacteria did not change. The results revealed that Tuluq yoghurt not only has high nutritional quality and microbiological properties but also has long shelf-life and it can be introduced as a valuable dairy product.

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The effect of addition of a commercial enzyme derived from Bacillus Polymyxa type IX on Iranian UF-Feta cheese during a 60- day ripening period on chemical composition, pH and proteolysis of cheese samples was investigated. No Significant differences were observed in the chemical composition between experimental and control cheeses. ​​In experimental cheese, pH values were significantly (P< 0.05) higher throughout whole ripening period and at 60d  it was 4.6 and 4.77 in control and experimental cheeses, respectively. Soluble nitrogen in pH=4.6 was significantly (P< 0.05) higher in experimental cheese at 45 and 60d.  At 60d, this index was 6.38 and 7.73% in the control and experimental treatments, respectively. Significant difference in the level of trichloroacetic acid (TCA) 12% was also observed at 45 and 60d. Urea- polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that αs₁-casein was hydrolysed faster than the β-casein. Intact αs₁-casein values from 100 % on the first day reached to 82.93 % and 71.24 % and in β- casein reached to 90.28 and 90.56% at 60d in control and experimental cheeses, respectively. The concentration of total free amino acids in whole ripening period was significantly (P< 0.05) higher in experimental cheese and at the end of the ripening period was 0.68 versus 0.54 in control cheese (mg Glycine/g cheese). Levels of individual free amino acids were also different between treatments.

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World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. In this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. Powdered hazelnut was added to butter at 3 levels (10, 20 and 30 percent w/w). The butter samples were then kept in refrigerator for 4 weeks. The acid and peroxide values, oxidative stability, fatty acid profile, tocopherol content as well as sensory characteristics of hazelnut added butter samples were determined and compared with those of control as during cold storage. Results revealed that hazelnut fortified butter samples bore higher acid values vs. lower peroxide value, as well as oxidative stability values than the control samples. Both acid values, and peroxide values increased in all the samples throughout storage. The concentration of unsaturated fatty acids, including essential fatty acids were recorded as significantly higher (P<­ 0.05) in the fortified butter samples. The contents of α- and γ,β-tocopherol were also higher for the fortified samples, however, their levels especially the level of α-tocopherol, decreased during storage. Sensory evaluation showed no significant difference (P­>­ 0.05) between fortified vs. control samples in terms of either the overall acceptance or any undesirable flavor characteristics. This study introduces a new functional dairy product that can be a step forward towards the modification of butter nutritional drawbacks through an increase in its essential fatty acids as well as antioxidant constituents.

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In this study, lutein Pigment (0.07, 0.13 and 0.2 %w/w ) and whey protein concentrate (0.2, 0.3 and 0.4 %w/w) were added to the milk.  Qualitative characteristics of yogurt samples were analysed regarding physico-chemical, microbiological, textural and sensory properties over 21 days. Adding whey protein concentrate and lutein, lowered the level of synersis and acidity but increased the amount of dry matter, fat, viscosity and pH of yogurt samples. According to the results of microbe analysis, there was not any evidence of the growth of mold, yeast and coliform bacteria in the samples. In the case of sensory properties, adding whey protein concentrate and lutein, raised the scores of texture, mouthfeel evaluation and lowered the scores of appearance evaluation. Among all treatments, yogurt containing 0.2 %, w/w whey protein concentrate and 0.07 %, pigment lutein earned the best score with respect to overall flavor and quality acceptability.   

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In this study, the effects of incorporating grape seed powder (GSP) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (Zeleny test), and dough rheological properties were investigated. Increasing incorporation levels of GSP from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whereas total protein, wet gluten, and Zeleny values of the flour blends decreased. The results of farinograph test indicated a reduction in water absorption, stability, and farinograph quality number by increasing the concentration of GSP in the flours. Addition of GSP to wheat flour increased degree of softening and mixing tolerance of dough, while arrival time was slightly affected. Incorporation level below 10% (w/w) showed no negative effect of grape seed on dough rheological performance. There was a good potential in increasing nutritional and health value of bread by incorporating GSP, while keeping attention on the negative effects of the higher concentrations of GSP. 

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In this paper, the diffusion coefficient in a normal tissue and tumor are to be estimated by the method of inverse problems. At the beginning, distribution of drug (with the assumption of uniform and isentropic diffusion coefficient) in the tissue is considered as the direct problem. In the direct problem, the governing equation is the convection–diffusion, which is the generalized form of fick’s law. Here, a source and a sink are defined; the source as the rate of solute transport per unit volume from blood vessels into the interstitial space and the sink as the rate of solute transport per unit volume from the interstitial space into lymph vessels are added to this equation. To solve the direct problem, the finite difference method has been considered. Additionally, the diffusion coefficient of a normal tissue and tumor will be approximated by parameter estimation method of Levenberg-Marquardt. This method is based on minimizing the sum of squared errors which in the present study, considered error is the difference of the estimated concentration and the concentration measured by medical images (simulated numerically). Finally, the results obtained by Levenberg-Marquardt method have provided an acceptable estimation of diffusion coefficient in normal tissue and tumor.

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In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by cold press. This new method was developed to increase bioactive compounds, stability and shelf life of the oil. Canola seeds were blended with 0 (control sample) 2.5, 5, 7.5 and 10% of olive leaf and their oil were extracted by cold press. Qualitative factors of extracted oil from were tested in the [production day and every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but the amount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Schaal test results also indicated that the stability of the samples decreased with the addition of olive leaves. Overall the results showed that extraction of rapeseed oil by this new method will produce new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.
 

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Abstract

Doogh is a fermented dairy drink that produced with mixing of pasteurized yogurt, water, essential oils and salt. Due to low pH, doogh is susceptible to spoilage with mold and yeast that is the main challenge for its shelf life. At the same time, the consistency is very important in quality and marketability of doogh. Nowadays, the interesting of consumers to natural antimicrobial substances rather than chemical preservatives has been progressively increased. Chitosan is a derivative of chitin, unlike synthetic polymer compounds, is non-toxic and biodegradable in nature. The aim of this study was investigation on the effect of chitosan on the qualitative features and shelf life of doogh. In this research, chitosan was added to the doogh in four levels (0.05, 0.1, 0.2, 0.3%) and qualitative characteristics of them were investigated by physico-chemical, microbiological and sensory analysis during 60 days. The results showed that, use of chitosan resulted decreasing of phase separation rate, acidity, mold and yeast, Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus counts and increasing of viscosity and pH. So that, samples containing 0.3% chitosan had 97% decrease in phase separation rate, 24% decrease in acidity, 6% decrease in mold and yeast count, 19% decrease in Streptococcus salivarius count, 11% decrease in Lactobacillus delbrueckii count, 122% increase in viscosity and 15% increase in pH compared with control samples, at the last day of storage. In the case of sensory features, chitosan did not have any effect on the color and appearance of doogh, but had effect on the flavor and also consistency was improved.

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Application of extracts and essential oils with antioxidative properties to stabilize edible oils is a usual approach. However, this needs extraction of essential oils and extracts which is time consuming and costly. A new method is using herbs with oilseeds during the oil extraction by press. In this study, rosemary leaf at 0 (control sample), 2.5, 5, 7.5 and 10% (w/w) was added to black cumin seeds (BS) and oil then extracted by screw press. Extracted oil qualitative properties were determined in production day and every 30 days during 90 days of storage. Obtained results showed that level of essential oil increased (from 0.1 to 0.77%) by increasing the level of RL. Peroxide value of the extracted oils was decreased from 20 to 8.8 (meqO2/Kg oil) by increasing the RL with higher oxidative stability during storage. Acidity was increased in the oil samples extracted from the BS with RL higher than 5%. Chlorophyll and carotenoids contents were increased from 52 to 204 (mg/kg oil) and 5.2 to 13.7 mg/kg oil, respectively, but their content decreased due to decomposition about by half during storage.  In conclusion, obtained results showed that new method of pressing BS incorporated with RL an herb with antioxidative properties is possible and could give a new product and an oil with higher oxidative stability.

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Although synthetic antioxidants are effective in stabilizing oils against oxidation, because of their negative effects on the health of consumers, their use are being limited. Therefore, the use of natural antioxidants such as essential oils of some plants is increasing. In this study, the effect of three types of essential oils of  oregano, thyme and rosemary as natural antioxidants at concentrations of  0 (control sample) 250, 500, 750 and 1000 ppm and synthetic antioxidant hydroquinone tertiary butyl (TBHQ) at a concentration of 100 ppm on the oil quality characteristics of Nigella Sative seed oil (OSI index, peroxide value, acidity and thymoquinone content) were evaluated on the extraction days, 30, 60 and 90 days of storage. The results showed that the highest and lowest peroxide values ​​were related to antioxidant-free oil (61.13 meqO2/kg oil) and oil containing 750 ppm rosemary essential oil (7.7 meqO2 / kg oil), respectively. The results also showed that the oil samples did not differ significantly in terms of acidity (p <0.05). Thymoquinone as the active ingredient of the oil was better preserved in oils containing essential oils, so that the highest and lowest values ​​were related to oils containing 750 ppm rosemary essential oil (1684 ppm) and oil without antioxidants (1230 ppm), respectively. In general, the results showed that rosemary essential oil at a concentration of 750 ppm instead of TBHQ can be used to stabilize black seed oil and maintain its properties.

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Snacks such as puffed corn are food products that have high consumption particularly by children. But unfortunately, these products have high calorie and low amount of useful components. One way to enhance their nutritional value can be using fruit powders in their formulation. In this study, barberry fruit powder (BFP) being as a rich source of bioactive components, was used in the formulation of puffed corn at levels of 0 (control sample), 2.5%, 5%, 7.5% and 10% and in the quality properties were analysed in the finished product. Results showed that antocyanins (from 3 to 110 ppm) increased by increasing the BFP, but pH (from 5.5 to 4.1) and oil content (from 25.5 to 19.5%) and water activity (from 0.8 to 0.65) were decreased. Also, samples containing BFP were in standard range. In addition, organoleptic tests of samples showed that sample containing 5% of BFP obtained the highest score and in higher amount of BFP the scores were decreased. In conclusion, the obtained results showed that there is possibility to produce puffed corn containing BFP which can be a new product with suitable nutritional properties and healthful in the market.

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Today, the tendency to use flaxseed oil as a rich plant source of ω-3 fatty acids has increased. But the high content of unsaturated fatty acids in flaxseed oil makes it highly susceptible to oxidation. In this study, to produce flaxseed oil powder with more stability than oil, rosemary leaf powder (as a natural source of antioxidants) in 3 levels (5, 10 and 15% of oil) and 3 different proportions of flaxseed oil and Microcrystalline cellulose (50:50, 50:75 and 50: 100) were mixed together. The results showed that by transporting the oil to the powder form and addition of rosemary leaves, the rate of increase in peroxide, thiobarbituric acid and acidity during storage was decreased significantly (p < 0.05). Storage at refrigerator (4 ºC) was more effective than room temperature (25 ºC) in increasing oxidative stability of samples during storage. Oxidative stability increased with increasing the concentration of microcrystalline cellulose and rosemary leaves. Addition of rosemary leaves caused a slight increase in acidity in the samples. Rosemary leaves also increased phenolic compounds, chlorophylls and carotenoids in the samples. Mixing the oil with microcrystalline cellulose significantly (p < 0.05) reduced the decomposition rate of phenolic compounds, chlorophyll and carotenoid contents. It was concluded that by mixing flaxseed oil with microcrystalline cellulose and rosemary leaves, a new powder product with suitable oxidative stability is introduced, which has the potential to be applied directly on foods such as salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.

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The present study was carried out to determine the effects of UV irradiation on postharvest and quality of desert truffle. in order to increase the shelf life of desert truffles, truffles were irradiated with UV-C (2.2 mW cm ^-1) at three different times, (control), 10 and 20 minutes and also storage in 7%, 10%, 13% 16% (w/w) NaCl and 5% vinegar solution (w/w). After applying the desired treatments, truffles were stored at 4 ° C for 160 days and sampling was performed at 40-day intervals. Weight loss percentage, tissue firmness, phenolic compounds, vitamin C content and microbial load were evaluated. Tissue firmness was higher at the truffles that were exposed to radiation for 10 minutes than other treatments. Also, radiation had a significant effect on preventing weight loss of truffles. The lowest weight loss was related to 10 minutes of radiation treatment and also, the highest amount of weight loss was related to control treatment. Radiation at higher doses does not further improve tissue quality parameters and causes skin necrosis and damage to truffle tissue. Evaluation of truffles phenolic compounds such as caffeic acid, ferulic acid, vanillic acid, coumaric acid, cinnamic acid and catechin was measured by HPLC. Evaluation shows that radiation had a significant effect on the increase of phenolic compounds in truffles, however the amount of these compounds decreased significantly over time. Irradiation also had a significant effect on reducing the microbial load and irradiated truffle had the lowest amount of microbial growth. However, the most effective treatment to maintain tissue quality characteristics and prevent weight loss and inhibit bacterial spoilage, UV-C (10 minutes) and immersion in vinegar and Storage at 4 ° C compared to other treatments was expressed during 160 days of storage.

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Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w­/­w­) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.

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lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 

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Many scientific reports have been published about the health effects of black cumin seed (Nigella sativa) oil such as anti-cancer, anti-diabetic, anti-microbial, anti-inflammatory and antioxidant properties. However, one of the main problems in extracting oil from black cumin seed (BS) is the low yield and also the low quality of the extracted oil. Various methods such as microwave treatment, roasting and soaking have been performed to improve the extraction conditions and quality of BS oil before cold pressing. In this study, BS was pre-treated with ethanol (70%) at 0 (control sample), 1, 3 and 6% and then oil extracted by cold press. Extracted oil qualitative characteristics (acid value, peroxide value, chlorophyll content, carotenoid content and total phenolic content) were assessed in production day and every 30 days during 90 days of storage. Also, oxidative stability of BS oil was measured by Schaal test. The results demonstrated that by increasing the level of ethanol in the pre-treatment of BS, acid value and peroxide value significantly (p < 0.05) decreased and oxidative stability, chlorophylls, carotenoids and phenolic contents of extracted oil significantly (p < 0.05) increased. Acid value and peroxide value increased and chlorophyll and carotenoid contents due to decomposition of their contents decreased during storage. Oil extracted from BS pre-treated with highest level of ethanol had the lowest acid value (4.61 mg NaOH/g oil) and peroxide value (7.03 meq O₂/Kg oil) and the highest chlorophyll (21.21 mg/Kg oil), carotenoid (3.86 mg/Kg oil) and total phenolic (496.3 mg caffeic acid/Kg of oil) contents at the end of the storage. In conclusion, the results showed that pretreatment of BS by ethanol before cold pressing can be used to improve qualitative properties and stabilize the extracted oil.  
 

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The aim of this study is to investigate aqueous extraction process as a safe and environmentally friendly method for extracting oil from flaxseed. For this purpose, flaxseeds were first roasted (at 120 °C for 45 minutes), then ground and the extraction process was performed. In the aqueous extraction process, temperature (25-70 ° C), time (1.5-5.5 hours) and pH (4-7) conditions were applied and qualitative characteristics (acid value, peroxide value and oil extraction yield) were measured. The results showed that, with increasing extraction time and temperature, the obtained oil yield also increased, so that the maximum yield related to extraction time of 3 hours, extraction temperature of 70 °C and pH=4. Also acid and peroxide values increased by increase of the extraction time and temperature. According to the results of the acid value, peroxide value and extraction oil yield, extraction at 70 °C, 2.45 h and pH=4 was selected as the optimal treatment and quality characteristics of the extracted oil was evaluated during storage. The results showed that, chlorophyll, carotenoids and total phenol content significantly decreased (p≤0.05) during storagemouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[U1] . Also, acid and peroxide values had a significant increase during storage (p≤0.05) and the maximum observed at 60th day storage. It was concluded that aqueous extraction of oil from flaxseed despite its relatively low efficiency, improved quality characteristics and can be a good alternative to conventional methods.

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Vegetable oils play an important role in food preparation and food formulation and play a significant role in diet and health. Identification and cultivation of new oilseeds is an important step in the direction of supplying the required oil in the country. Milk thistle plant with the scientific name of Silybum marianum is a one-year or two-year herb that has many medical, medicinal and industrial uses since ancient times. Due to its biological characteristics, this plant requires very little fertilizer and is particularly resistant to dry conditions and weak soils, and it is compatible with the climate conditions of most regions of Iran. Milk thistle seed contains a significant percentage of oil (20-30%) with high nutritional value due to the presence of essential fatty acids such as linoleic acid (40-60%), oleic acid (20-32%) and antioxidant and bioactive compounds such as tocopherols, carotenoids and sterols. Therefore, the oil obtained from milk thistle seed can be considered as a new edible oil due to its long-term consumption in different societies and its bioactive compounds. In this review article, a brief look at milk thistle plant, oil percentage and its composition in different regions has been discussed. According to scientific reports and articles, the cultivation and development of this new and valuable oil seed with good economic value is recommended as a new source of edible oil.