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1 - Chemical composition of seed and seed oil from Iranian commercial date cultivars https://jfabe.ut.ac.ir/article_73069.html 1 In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, 27.58% fiber, 80.76% carbohydrates, 1.18% ash and 1.72% moisture. Mineral analysis showed higher concentration of Fe followed by Ca, Cu, Na, Zn and Mn. The seeds were also a rich source of phenolics, which ranged from 1840.93 to 1952.93 mg GAE/100 g. The average chemical characteristics of the date seed oils were: iodine value 55.153, saponification value 228.067 and peroxide value 15.537. The main fatty acids of the seed oils were oleic (48.10-50.50%), lauric (14.00-15.80%), palmitic (10.80-11.70%), myristic (10.60-10.90%), linoleic (7.70-8.20%) and stearic acids (3.00-3.40%). 0 - 1 6 - - Abolfazl Golshan Tafti Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj,Iran Iran golshan_ta@yahoo.com - - Bahman Panahi Seed and Plant Improvement Research Department, Kerman Agricultural and Natural Resources Research and Education Centre, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran Iran Date seed Date seed oil Fatty acid composition Kalutah date Mazafati date Al-Farsi, M. A., & Lee, C. Y. (2011). Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed. In Nuts and seeds in health and disease prevention (pp. 447-452). Academic Press.##Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M., & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104(3), 943-947.##Ali-Mohamed, A. Y., & Khamis, A. S. (2004). Mineral ion content of the seeds of six cultivars of Bahraini date palm (Phoenix dactylifera). Journal of agricultural and food chemistry, 52(21), 6522-6525.##AL-Kahtani, H. A., Abdul Rahman, R., Mansor, T. S. T., Abdul Afiq, M. J., & Che Man, Y. B. (2013). Date seed and date seed oil.##Al‐Shahib, W., & Marshall, R. J. (2003). Fatty acid content of the seeds from 14 varieties of date palm Phoenix dactylifera L. International journal of food science & technology, 38(6), 709-712.##Al‐Shahib, W., & Marshall, R. J. (2003). Fatty acid content of the seeds from 14 varieties of date palm Phoenix dactylifera L. International journal of food science & technology, 38(6), 709-712.##Amany, M. M. B., Shaker, M. A., & Abeer, A. K. (2012). Antioxidant activities of date pits in a model meat system. International Food Research Journal, 19(1).##AOCS, O. (1993). Methods and recommended practices of the American oil chemists’ society method Cd 8-53. Peroxide value acetic acid-chloroform method.##Association of Official Analytical Chemists. (1990). Official Methods of Analysis: Changes in Official Methods of Analysis Made at the Annual Meeting. Supplement (Vol. 15). Association of Official Analytical Chemists.##Attalla, A. M., & Harraz, F. M. (1996). Chemical composition oof the pits of selected date palm cultivars grown in the Qassim region, Saudi Arabia.##Besbes, S., Blecker, C., Deroanne, C., Drira, N. E., & Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food chemistry, 84(4), 577-584.##Devshony, S., Eteshola, E., & Shani, A. (1992). Characteristics and some potential applications of date palm (Phoenix dactylifera L.) seeds and seed oil. Journal of the American Oil Chemists'' Society, 69(6), 595-597.##El-Shurafa, M. Y., Ahmed, H. S., & Abou-Naji, S. E. (1982). Organic and inorganic constituents of date palm pit (seed) [in Libya]. Date Palm Journal (FAO/NENADATES).##Gurevich, V., Lavi, U., & Cohen, Y. (2005). Genetic variation in date palms propagated from offshoots and tissue culture. Journal of the American Society for Horticultural Science, 130(1), 46-53.##Habib, H. M., & Ibrahim, W. H. (2009). Nutritional quality evaluation of eighteen date pit varieties. International Journal of Food Sciences and Nutrition, 60(sup1), 99-111.##Hamada, J. S., Hashim, I. B., & Sharif, F. A. (2002). Preliminary analysis and potential uses of date pits in foods. Food chemistry, 76(2), 135-137.##Krebs, N. F. (2000). Dietary zinc and iron sources, physical growth and cognitive development of breastfed infants. The Journal of nutrition, 130(2), 358S-360S.##Nehdi, I., Omri, S., Khalil, M. I., & Al-Resayes, S. I. (2010). Characteristics and chemical composition of date palm (Phoenix canariensis) seeds and seed oil. Industrial Crops and Products, 32(3), 360-365.##Platat, C., Habib, H. M., Ibrahim, W. H., Hashim, I. B., & Eldin, A. K. (2013). Date seed powder-containing bread exhibits higher levels of flavonoids and antioxidant capacity compared to regular and whole wheat bread.##Ploysangam, A., Falciglia, G. A., & Brehm, B. J. (1997). Effect of marginal zinc deficiency on human growth and development. Journal of tropical pediatrics, 43(4), 192-198.##Rahman, M. S., Kasapis, S., Al-Kharusi, N. S. Z., Al-Marhubi, I. M., & Khan, A. J. (2007). Composition characterisation and thermal transition of date pits powders. Journal of Food Engineering, 80(1), 1-10.##Saafi, E. B., Trigui, M., Thabet, R., Hammami, M., & Achour, L. (2008). Common date palm in Tunisia: chemical composition of pulp and pits. International journal of food science & technology, 43(11), 2033-2037.##Salih, R., Abdalla, M., AlGilani, A., Albasheer, A., & Rahim, M. E. L. (2012). Hussein and EL Rasheed, A. Gadkariem, physico-chemical characteristics of date seed oil grown in Sudan. American Journal of Applied Science, 9.##Sawaya, W. N., Khalil, J. K., & Safi, W. J. (1984). Chemical composition and nutritional quality of date seeds. Journal of Food Science, 49(2), 617-619.##Sotolu, A. O., Kigbu, A. A., & Oshinowo, J. A. (2011). Nutritional evaluation of date palm (Phoenix dactylifera) seeds and fruit as source of feeds in aquaculture. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10(5), 2279-2286.##Tadhani, M. B., Patel, V. H., & Subhash, R. (2007). In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis, 20(3-4), 323-329.##Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of agricultural and food chemistry, 46(10), 4113-4117.##

1 - Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria https://jfabe.ut.ac.ir/article_73071.html 1 Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its peel can have such a role. This study aimed to determine the antioxidant activity, total phenolics, and flavonoids properties of different parts of pomegranate extracts. Three types of extracts were prepared with different solvent (water extract, organic and anthocyanin extract). The total phenolic and antioxidant activities were highest in peels, intermediate in juice and lowest in seeds and total anthocyanin was highest in juices. The organic extracts have the highest antioxidant activity. Then we examined the antimicrobial activity of peel extracts (organic, aqueous and anthocyanin extracts) and determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on two gram-positive bacteria Staphylococcus aureus and Bacillus cereus and two gram-negative bacteria E. coli and Salmonella typhi using liquid dilution susceptibility testing method. Thus, 62.5 ppm MIC of the organic and anthocyanin extracts of the peel was useful in Staphylococcus aureus and Salmonella typhi bacteria. Furthermore, organic and anthocyanin extracts of the peel at a concentration of 125 ppm had bactericidal effects on Staphylococcus aureus and E. coli bacteria and Bacillus cereus and Salmonella typhi at a concentration of 250 ppm. Thus, one can state that pomegranate peel extracts have high antibacterial effects because of high phenolic compounds and high levels of anthocyanin with high antioxidant activities. 0 - 7 12 - - Hoda Parseh Department of Food Science and Engineering, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Iran parseh.h@gmail.com - - Alireza Shahablavasani Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Iran shahabam20@yahoo.com organic extract aqueous extract anthocyanin extract pomegranate Abid, M., Yaich, H., Cheikhrouhou, S., Khemakhem, I., Bouaziz, M., Attia, H., & Ayadi, M. A. (2017). Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels. Journal of food science and technology, 54(9), 2890-2901.##Algurairy, A. T. M. (2018). Assessing the antibacterial activity of pomegranate against Staphylococcus aureus obtained from wound infections. Research journal of pharmaceutical biological and chemical sciences, 9(4), 1602-1606.##Baron, J. O., & Finegold, M. (1990). Diagnostic microbiology 8th edition. The CV Company, New York, 435-433.##Çam, M., Hışıl, Y., & Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food chemistry, 112(3), 721-726.##Chaudhar, A., & Rahul, S. N (2017). Antibacterial activity of Punica granatum (Pomegranate) fruit peel extract against pathogenic and drug resistance bacterial strains.  International journal of current microbiology applied science, 6(12), 3802-3807.##Conner, H. T., Dumas, D. H., & Nelson, L. L. (1993). U.S. Patent No. 5,176,794. Washington, DC: U.S. Patent and Trademark Office.##Côté, J., Caillet, S., Dussault, D., Sylvain, J. F., & Lacroix, M. (2011). Effect of juice processing on cranberry antibacterial properties. Food research international, 44(9), 2922-2929.##Dahham, S. S., Ali, M. N., Tabassum, H., & Khan, M. (2010). Studies on antibacterial and antifungal activity of pomegranate (Punica granatum L.). American-Eurasian Journal of Agricultural & Environmental Sciences, 9(3), 273-281.##Ferrazzano, G. F., Scioscia, E., Sateriale, D., Pastore, G., Colicchio, R., Pagliuca, C., & Scaglione, E. (2017). In vitro antibacterial activity of pomegranate juice and peel extracts on cariogenic bacteria. BioMed research international, 2017.##Ghasemian, A., Mehrabian, S., & Majd, A. (2006). Peel extracts of two Iranian cultivars of pomegranate (Punica granatum) have antioxidant and antimutagenic activities. Pakistan journal of biological science, 7, 1402-405.##Ghasemzadeh, A., Jaafar, H. Z., & Rahmat, A. (2010). Antioxidant activities, total phenolics and flavonoids content in two varieties of Malaysia young ginger (Zingiber officinale Roscoe). Molecules, 15(6), 4324-4333.##Hmid, I., Elothmani, D., Hanine, H., Oukabli, A., & Mehinagic, E. (2017). Comparative study of phenolic compounds and their antioxidant attributes of eighteen pomegranate (Punica granatum L.) cultivars grown in Morocco. Arabian Journal of Chemistry, 10, S2675-S2684.##Holley, R. A., & Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food microbiology, 22(4), 273-292.##Kaur, G., Jabbar, Z., Athar, M., & Alam, M. S. (2006). Punica granatum (pomegranate) flower extract possesses potent antioxidant activity and abrogates Fe-NTA induced hepatotoxicity in mice. Food and chemical toxicology, 44(7), 984-993.##Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., & Premier, R. (2007). Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chemistry, 101(4), 1727-1741.##Lansky, E. P., & Newman, R. A. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of ethnopharmacology, 109(2), 177-206.##Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food chemistry, 96(2), 254-260.##Lucas, D. L., & Were, L. M. (2009). Anti–Listeria monocytogenes activity of heat-treated lyophilized pomegranate juice in media and in ground top round beef. Journal of food protection, 72(12), 2508-2516.##Mousavinejad, G., Emam-Djomeh, Z., Rezaei, K., & Khodaparast, M. H. H. (2009). Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chemistry, 115(4), 1274-1278.##Naz, S., Siddiqi, R., Ahmad, S., Rasool, S. A., & Sayeed, S. A. (2007). Antibacterial activity directed isolation of compounds from Punica granatum. Journal of food science, 72(9), M341-M345.##Negi, P. S., & Jayaprakasha, G. K. (2003). Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of food science, 68(4), 1473-1477.##Neto, C. C., Krueger, C. G., Lamoureaux, T. L., Kondo, M., Vaisberg, A. J., Hurta, R. A., & Reed, J. D. (2006). MALDI‐TOF MS characterization of proanthocyanidins from cranberry fruit (Vaccinium macrocarpon) that inhibit tumor cell growth and matrix metalloproteinase expression in vitro. Journal of the science of food and agriculture, 86(1), 18-25.##Okonogi, S., Duangrat, C., Anuchpreeda, S., Tachakittirungrod, S., & Chowwanapoonpohn, S. (2007). Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food chemistry, 103(3), 839-846.##Olsen, S. J., MacKinon, L. C., Goulding, J. S., Bean, N. H., & Slutsker, L. (2000). Surveillance for foodborne-disease outbreaks, United States, 1993-1997.##Osman, H., Rahim, A., Isa, N., & Bakhir, N. (2009). Antioxidant activity and phenolic content of Paederia foetida and Syzygium aqueum. Molecules, 14(3), 970-978.##Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food control, 18(5), 414-420.##Praven, K., Ramamoorty, A., & Awang, B. (2007). Anti-oxidant activity, total phenolic and flavonoid content Morinda citrifolia fruit. Journal of engineering science, 2, 70-80.##Rosas‐Burgos, E. C., Burgos‐Hernández, A., Noguera‐Artiaga, L., Kačániová, M., Hernández‐García, F., Cárdenas‐López, J. L., & Carbonell‐Barrachina, Á. A. (2017). Antimicrobial activity of pomegranate peel extracts as affected by cultivar. Journal of the science of food and agriculture, 97(3), 802-810.##Sadeghian, A., Ghorbani, A., Mohamadi-Nejad, A., & Rakhshandeh, H. (2011). Antimicrobial activity of aqueous and methanolic extracts of pomegranate fruit skin. Avicenna Journal of Phytomedicine, 1(2), 67-73.##Schubert, S. Y., Lansky, E. P., & Neeman, I. (1999). Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. Journal of ethnopharmacology, 66(1), 11-17.##Seeram, N. P., Adams, L. S., Hardy, M. L., & Heber, D. (2004). Total cranberry extract versus its phytochemical constituents: antiproliferative and synergistic effects against human tumor cell lines. Journal of agricultural and food chemistry, 52(9), 2512-2517.##Singh, R. 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1 - Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese https://jfabe.ut.ac.ir/article_73073.html 1 In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of  xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended. 0 - 13 18 - - Shahin Zomorodi Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran Iran s.zomorodi@areeo.ac.ir - - Elham Azarpazhooh Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran Iran - - Homa Behmadi Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran. Iran hbehmadi@yahoo.com Basil seed mucilage linseed mucilage tragacanth UF Cheese Xanthan Aminifar, M., & Emam‐Djome, Z. (2016). Investigation on the microstructural and textural properties of L ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening. International Journal of Dairy Technology, 69(2), 225-235.##Aminifar, M., Hamedi, M., Emam‐Djomeh, Z., & Mehdinia, A. (2013). The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening. International Journal of Dairy Technology, 66(1), 45-53.##Anroop, B., Ghosh, B., Parcha, V., & Vasanti, S. (2006). Studies on Ocimum gratissimum seed mucilage: evaluation of binding properties. International journal of pharmaceutics, 325(1-2), 191-193.##Azuma, J. I., & Sakamoto, M. (2003). Cellulosic hydrocolloid system present in seed of plants. Trends in Glycoscience and Glycotechnology, 15(81), 1-14.##Bryant, A., Ustunol, Z., & Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science, 60(6), 1216-1219.##Cerqueira, M. A., Lima, A. M., Souza, B. 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The relationships between the chemical, rheological and textural properties of Cheddar cheese. Le Lait, 77(5), 587-600.##Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557-567.##Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101(3), 236-243.##Johary, N., Fahimdanesh, M., & Garavand, F. (2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International  Journal of Engineering and Science Invention, 4, 51-57.##Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K., & Safari, M. (2009). 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Microbiol., 64(6), 2147-2151.##Luyten, H., Vliet, T. V., & Walstra, P. (1991). Characterization of the consistency of Gouda cheese: rheological properties. Netherlands, Milk and Dairy Journal (Netherlands).##Mcewan, J. A., Moore, J. D., & Colwill, J. S. (1989). The sensory characteristics of Cheddar cheese and their relationship with acceptability. International Journal of Dairy Technology, 42(4), 112-117.##McMahon, D. J., Fife, R. L., & Oberg, C. J. (1999). Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science, 82(7), 1361-1369.##Messens, W., Estepar-Garcia, J., Dewettinck, K., & Huyghebaert, A. (1999). Proteolysis of high-pressure-treated Gouda cheese. International Dairy Journal, 9(11), 775-782.##Mistry, V. V. (2001). Low fat cheese technology. International dairy journal, 11(4-7), 413-422.##Nolan, E. J., Holsinger, V. H., & Shieh, J. J. (1989). Dynamic rheological properties of natural and imitation Mozzarella cheese. Journal of Texture Studies, 20(2), 179-189.##Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid state fermentation: I-bioprocesses and products. Process biochemistry, 35(10), 1153-1169.##Romeih, E. A., Michaelidou, A., Biliaderis, C. G., & Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12(6), 525-540.##Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2), 142-151.##Sipahioglu, O., Alvarez, V. B., & Solano-Lopez, C. (1999). Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International dairy journal, 9(11), 783-789.##Souza, C. H., & Saad, S. M. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT-Food Science and Technology, 42(2), 633-640.##Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press.##Subramanian, R., Muthukumarappan, K., & Gunasekaran, S. (2006). Linear viscoelastic properties of regular-and reduced-fat pasteurized process cheese during heating and cooling. International Journal of Food Properties, 9(3), 377-393.##Tabibloghmany, F., Hojjatoleslamy, M., Farhadian, F., & Ehsandoost, E. (2013). Effect of linseed (Linum usitatissimum L.) hydrocolloid as edible coating on decreasing oil absorption in potato chips during Deep-fat frying. International Journal of Agriculture and Crop Sciences (IJACS), 6(2), 63-69.##Tunick, M. H. (2000). Rheology of dairy foods that gel, stretch, and fracture. Journal of Dairy Science, 83(8), 1892-1898.##Li, L., & Wang, J. (2012). Comparative study of chemical composition and texture profile analysis between camembert cheese and Chinese sufu. Biotechnology Frontier, 1(1).##Weiserová, E., Doudová, L., Galiová, L., Žák, L., Michálek, J., Janiš, R., & Buňka, F. (2011). The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. International Dairy Journal, 21(12), 979-986.##Wium, H., Qvist, K. B., & Gross, M. (1997). Uniaxial compression of UF‐Feta cheese related to sensory texture analysis. Journal of Texture Studies, 28(4), 455-476.##Yılmaz, M. T., Karaman, S., Cankurt, H., Kayacier, A., & Sagdic, O. (2011). Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration. Journal of Food Engineering, 103(2), 197-210.##Yokoyama, A., Srinivasan, K. R., & Fogler, H. S. (1988). Stabilization mechanism of colloidal suspensions by gum tragacanth: The influence of pH on stability. Journal of Colloid and Interface Science, 126(1), 141-149.##Zhu, C. (2013). Characterisation of the rheological properties of mozzarella cheese: a thesis presented in partial fulfilment of the requirements for the degree of Master of Engineering in Chemical and Bioprocess Engineering at Massey University, Manawatu, New Zealand (Doctoral dissertation, Massey University).##Zisu, B., & Shah, N. P. (2005). Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal, 15(6-9), 957-972.##Zomorodi, S., Asl, A. K., Rohani, S. M. R., & Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International journal of dairy technology, 64(1), 84-91.##

1 - Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students https://jfabe.ut.ac.ir/article_73074.html 1 The use of genetically modified organisms (GMOs), their benefits, dangers, safety and their limitations is the subject of scientific, political and social discussions in various countries, specially developed and developing countries. Consumers of genetically modified products have the right to have a comprehensive and in-depth educational interface with the biotechnology of these products, but conflicting sensitivities and perceptions seem to be misused. A descriptive-analytical questionnaire was used to survey the level of general knowledge of students at different fields in universities of Kermanshah, as an example of a well-educated Iranian society (1000 people), in relation to different uses of GMOs. There was a significant difference between the information and knowledge of students related to biological sciences and non-biological at undergraduate and postgraduate education levels in both sexes of men and women about transgenic products (p < 0.05). All the people that were studied required the creation of strict national, international and ethical rules by policy makers and producers of transgenic products. Social networks were the largest source of information for individuals. The present study emphasizes the need for the development of evidence-based science education programs for the general public, in order to increase general awareness of the GMOs technology's advantages and limitations in the country. 0 - 19 24 - - mehrdad pooyanmehr Department of Basic Sciences and Pathobiology. Section of Microbiology & Immunology, Faculty of Veterinary Medicine, Razi University, Iran Iran m.pooyanmehr@razi.ac.ir - - Ali Hemmati Graduated from Veterinary Medicine Laboratory, Faculty of Veterinary Medicine, Razi University, Iran Iran Transgenic products bio-safety general knowledge students Aerni, P. (2013). Resistance to agricultural biotechnology: The importance of distinguishing between weak and strong public attitudes. Biotechnology journal, 8(10), 1129-1132.##Alphey, L. (2014). Genetic control of mosquitoes. Annual review of entomology, 59.##Amin, L., Md Jahi, J., Nor, M., & Rahim, A. (2013). Stakeholders’ attitude to genetically modified foods and medicine. The Scientific World Journal, 2013.##Boccia, F., & Sarnacchiaro, P. (2015). Genetically modified foods and consumer perspective. Recent patents on food, nutrition & agriculture, 7(1), 28-34.##Brookes, G., & Barfoot, P. (2015). Global income and production impacts of using GM crop technology 1996–2013. GM crops & food, 6(1), 13-46.##Burke, D. C. (2012). There’sa long, long trail a-winding: the complexities of GM foods regulation, a cautionary tale from the UK. GM crops & food, 3(1), 30-39.##Chen, M. F., & Li, H. L. (2007). The consumer’s attitude toward genetically modified foods in Taiwan. Food Quality and preference, 18(4), 662-674.##Clark, E. A. (2006). Environmental risks of genetic engineering. Euphytica, 148(1-2), 47-60.##Clive, J. (2009). Global status of commercialized biotech/GM crops: 2009. ISAAA brief, 41.##DeRosier, C., Sulemana, I., James Jr, H. S., Valdivia, C., Folk, W., & Smith, R. D. (2015). A comparative analysis of media reporting of perceived risks and benefits of genetically modified crops and foods in Kenyan and international newspapers. Public Understanding of Science, 24(5), 563-581.##Falk, M. C., Chassy, B. M., Harlander, S. K., Hoban IV, T. J., McGloughlin, M. N., & Akhlaghi, A. R. (2002). Food biotechnology: Benefits and concerns. The Journal of nutrition, 132(6), 1384-1390.##Fedoroff, N. V. (2015). Food in a future of 10 billion. Agriculture & Food Security, 4(1), 11.##Finke, M. S., & Kim, H. (2003). Attitudes about genetically modified foods among Korean and American college students.##Hallman, W. K., Cuite, C. L., & Morin, X. (2013). Public perceptions of labeling genetically modified foods.##James, C. (2007). Global status of commercialized biotech/GM crops, 2007 (Vol. 37). Ithaca, NY: ISAAA.##Jefferson, A., Cadet, V. E., & Hielscher, A. (2015). The mechanisms of genetically modified vaccinia viruses for the treatment of cancer. Critical reviews in oncology/hematology, 95(3), 407-416.##König, A., Cockburn, A., Crevel, R. W. R., Debruyne, E., Grafstroem, R., Hammerling, U., ... & Penninks, A. H. (2004). Assessment of the safety of foods derived from genetically modified (GM) crops. Food and Chemical Toxicology, 42(7), 1047-1088.##Kuntz, M. (2014). The GMO case in France: politics, lawlessness and postmodernism. GM crops & food, 5(3), 163-169.##Lemaux, P. G. (2008). Genetically engineered plants and foods: a scientist's analysis of the issues (Part I). Annual review of plant biology, 59.##Lucht, J. M. (2015). Public acceptance of plant biotechnology and GM crops. Viruses, 7(8), 4254-4281.##Macer, D. (2001). Bioethics: perceptions of biotechnology and policy implications. International Journal of Biotechnology, 3(1-2), 116-133.##Marinotti, O., Jasinskiene, N., Fazekas, A., Scaife, S., Fu, G., Mattingly, S. T., & James, A. A. (2013). Development of a population suppression strain of the human malaria vector mosquito,  Anopheles stephensi. Malaria journal, 12(1), 142.##McHughen, A. (2013). GM crops and foods: what do consumers want to know?. GM Crops & Food, 4(3), 172-182.##Paarlberg, R. (2014). A dubious success: the NGO campaign against GMOs. GM crops & food, 5(3), 223-228.##Panteli, J. T., Forkus, B. A., Van Dessel, N., & Forbes, N. S. (2015). Genetically modified bacteria as a tool to detect microscopic solid tumor masses with triggered release of a recombinant biomarker. Integrative Biology, 7(4), 423-434.##Ruse, M., & Castle, D. (2002). Genetically modified foods: debating biotechnology.##Rylott, E. L., Johnston, E. J., & Bruce, N. C. (2015). Harnessing microbial gene pools to remediate persistent organic pollutants using genetically modified plants—a viable technology?. Journal of experimental botany, 66(21), 6519-6533.##Rzymski, P., & Królczyk, A. (2016). Attitudes toward genetically modified organisms in Poland: to GMO or not to GMO?. Food Security, 8(3), 689-697.##Sturgis, P., Cooper, H., & Fife-Schaw, C. (2005). Attitudes to biotechnology: Estimating the opinions of a better-informed public. New Genetics and Society, 24(1), 31-56.##Tsourgiannis, L., Karasavvoglou, A., & Florou, G. (2011). Consumers’ attitudes towards GM Free products in a European Region. The case of the Prefecture of Drama–Kavala–Xanthi in Greece. Appetite, 57(2), 448-458.##Twardowski, T. (2008). Societal attitudes regarding GM food: the case of Poland within the European Union. Environmental biosafety research, 7(4), 181-184.##Verdurme, A., & Viaene, J. (2003). Consumer beliefs and attitude towards genetically modified food: basis for segmentation and implications for communication. Agribusiness: An International Journal, 19(1), 91-113.##Walsh, G. (2005). Therapeutic insulins and their large-scale manufacture. Applied microbiology and biotechnology, 67(2), 151-159.##Warringer, J., & Blomberg, A. (2014). Yeast Phenomics-Large-scale Mapping of the Genetic Basis for Organismal Traits. In Phenomics (pp. 172-206). Boca Raton, FL: CRC Press.##

1 - Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology https://jfabe.ut.ac.ir/article_73075.html 1 Insulin therapy has been the best choice for the clinical management of diabetes mellitus. The current insulin therapy is via subcutaneous injection, which often fails to mimic the glucose homeostasis that occurs in normal individuals. Oral delivery is the most convenient administration route. However, insulin cannot be well absorbed orally because of its rapid enzymatic degradation in the gastrointestinal tract. Therefore, nanoparticulate carriers such as polymeric nanoparticles are employed for the oral delivery of insulin. This study aims at the statistical optimization by Box-Behnken statistical design, fabrication by ionic gelation technique and in vitro characterization of insulin nanoparticles containing thiolated N- dimethyl ethyl chitosan (DMEC-Cys) conjugate. Independent variables such as the concentrations of polymer, TPP and insulin were optimized using a 3-factor, 3-level Box–Behnken statistical design. The selected dependent variables were size, zeta potential, PdI and associated efficiency of nanoparticles. The optimized nanoparticles were shown to have mean particle size diameter of 148 nm, zeta potential of 15.5 mV, PdI of 0.26 and AE of 97.56%. In vitro release study, FTIR, FE-SEM and cytotoxicity also indicated that nanoparticles made of this thiolated polymer are good candidate for oral insulin delivery. 0 - 25 34 - - Zahra Mahdizadeh Barzoki Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology,College of Agriculture and Natural Resources, University of Tehran, PO Box: 4111, 31587-11167 Karaj, Iran mehdizadeh_zahra@yahoo.com - - Zahra Emam-Djomeh Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology,College of Agriculture and Natural Resources, University of Tehran, PO Box: 4111, 31587-11167 Karaj, Iran emamj@ut.ac.ir - - Morteza Rafiee-Tehrani Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Iran rafitehr@ams.ac.ir - - Elaheh Mortazavian Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Iran elaheh_mortazavian@yahoo.com - - Ali Akbar Moosavi Movahedi Institute of Biochemistry & Biophysics (IBB), University of Tehran, Tehran, Iran Iran moosavi@ut.ac.ir Drug Carrier Oral drug delivery Optimization nanoparticles Adlin, J., Gowthamarajan, K., & Somashekhara, C. (2009). Formulation and evaluation of nanoparticles containing flutamide. Interernational journal of ChemTech research, 1(4), 1331-1334.##Avadi, M. R., Sadeghi, A. M. M., Mohammadpour, N., Abedin, S., Atyabi, F., Dinarvand, R., & Rafiee-Tehrani, M. (2010). Preparation and characterization of insulin nanoparticles using chitosan and Arabic gum with ionic gelation method. Nanomedicine: Nanotechnology, Biology and Medicine, 6(1), 58-63.##Bayat, A., Larijani, B., Ahmadian, S., Junginger, H. E., & Rafiee-Tehrani, M. (2008). Preparation and characterization of insulin nanoparticles using chitosan and its quaternized derivatives. Nanomedicine: Nanotechnology, Biology and Medicine, 4(2), 115-120.##Calvo, P., Remunan‐Lopez, C., Vila‐Jato, J. L., & Alonso, M. J. (1997). Novel hydrophilic chitosan‐polyethylene oxide nanoparticles as protein carriers. Journal of Applied Polymer Science, 63(1), 125-132.##Calvo, P., Vila-Jato, J. L., & Alonso, M. J. (1997). Evaluation of cationic polymer-coated nanocapsules as ocular drug carriers. International Journal of Pharmaceutics, 153(1), 41-50.##Castrignanò, S., Sadeghi, S. J., & Gilardi, G. (2012). Entrapment of human flavin-containing monooxygenase 3 in the presence of gold nanoparticles: TEM, FTIR and electrocatalysis. Biochimica et Biophysica Acta (BBA)-General Subjects, 1820(12), 2072-2078.##Chopra, S., Patil, G. V., & Motwani, S. K. (2006). Response surface methodology for optimization of losartan potassium controlled release tablets. Journal of Controlled Release, 2(116), e102-e104.##Couvreur, P. (2013). Nanoparticles in drug delivery: past, present and future. Advanced drug delivery reviews, 65(1), 21-23.##Dong, Y., Ng, W. K., Shen, S., Kim, S., & Tan, R. B. (2013). Scalable ionic gelation synthesis of chitosan nanoparticles for drug delivery in static mixers. Carbohydrate polymers, 94(2), 940-945.##Dorkoosh, F. A., Verhoef, J. C., Ambagts, M. H., Rafiee-Tehrani, M., Borchard, G., & Junginger, H. E. (2002). Peroral delivery systems based on superporous hydrogel polymers: release characteristics for the peptide drugs buserelin, octreotide and insulin. European journal of pharmaceutical sciences, 15(5), 433-439.##Fàbregas, A., Miñarro, M., García-Montoya, E., Pérez-Lozano, P., Carrillo, C., Sarrate, R., ... & Suñé-Negre, J. M. (2013). Impact of physical parameters on particle size and reaction yield when using the ionic gelation method to obtain cationic polymeric chitosan–tripolyphosphate nanoparticles. International journal of pharmaceutics, 446(1-2), 199-204.##Fan, W., Yan, W., Xu, Z., & Ni, H. (2012). Formation mechanism of monodisperse, low molecular weight chitosan nanoparticles by ionic gelation technique. Colloids and Surfaces B: Biointerfaces, 90, 21-27.##Hu, B., Pan, C., Sun, Y., Hou, Z., Ye, H., Hu, B., & Zeng, X. (2008). Optimization of fabrication parameters to produce chitosan− tripolyphosphate nanoparticles for delivery of tea catechins. Journal of Agricultural and Food Chemistry, 56(16), 7451-7458.##Jamshidi, L. (2012). Educational needs of diabetic patients whom referred to the diabetes center. Procedia-Social and Behavioral Sciences, 31, 450-453.##Khafagy, E. S., Morishita, M., Onuki, Y., & Takayama, K. (2007). Current challenges in non-invasive insulin delivery systems: a comparative review. Advanced drug delivery reviews, 59(15), 1521-1546.##Lin, Y. H., Mi, F. L., Chen, C. T., Chang, W. C., Peng, S. F., Liang, H. F., & Sung, H. W. (2007). Preparation and characterization of nanoparticles shelled with chitosan for oral insulin delivery. Biomacromolecules, 8(1), 146-152.##Manivasagan, P., Venkatesan, J., Senthilkumar, K., Sivakumar, K., & Kim, S. K. (2013). Biosynthesis, antimicrobial and cytotoxic effect of silver nanoparticles using a novel Nocardiopsis sp. MBRC-1. BioMed research international, 2013.##Mohammadpourdounighi, N., Behfar, A., Ezabadi, A., Zolfagharian, H., & Heydari, M. (2010). Preparation of chitosan nanoparticles containing Naja naja oxiana snake venom. Nanomedicine: Nanotechnology, Biology and Medicine, 6(1), 137-143.##Morishita, M., Goto, T., Nakamura, K., Lowman, A. M., Takayama, K., & Peppas, N. A. (2006). Novel oral insulin delivery systems based on complexation polymer hydrogels: single and multiple administration studies in type 1 and 2 diabetic rats. Journal of Controlled Release, 110(3), 587-594.##Mortazavian, E., Amini, M., Dorkoosh, F. A., Amini, H., Khoshayand, M. R., Amini, T., & Rafiee-Tehrani, M. (2014). Preparation, design for optimization and in vitro evaluation of insulin nanoparticles integrating thiolated chitosan derivatives. Journal of Drug Delivery Science and Technology, 24(1), 40-49.##Motwani, S. K., Chopra, S., Talegaonkar, S., Kohli, K., Ahmad, F. J., & Khar, R. K. (2008). Chitosan–sodium alginate nanoparticles as submicroscopic reservoirs for ocular delivery: Formulation, optimisation and in vitro characterisation. European Journal of Pharmaceutics and Biopharmaceutics, 68(3), 513-525.##Nagavarma, B. V. N., Yadav, H. K., Ayaz, A. V. L. S., Vasudha, L. S., & Shivakumar, H. G. (2012). Different techniques for preparation of polymeric nanoparticles-a review. Asian journal of pharmaceutical and clinical research, 5(3), 16-23.##Nasti, A., Zaki, N. M., de Leonardis, P., Ungphaiboon, S., Sansongsak, P., Rimoli, M. G., & Tirelli, N. (2009). Chitosan/TPP and chitosan/TPP-hyaluronic acid nanoparticles: systematic optimisation of the preparative process and preliminary biological evaluation. Pharmaceutical research, 26(8), 1918-1930.##Paul, S., Jayan, A., & Sasikumar, C. S. (2015). Physical, chemical and biological studies of gelatin/chitosan based transdermal films with embedded silver nanoparticles. Asian Pacific Journal of Tropical Disease, 5(12), 975-986.##Peng, Q., Zhang, Z. R., Gong, T., Chen, G. Q., & Sun, X. (2012). A rapid-acting, long-acting insulin formulation based on a phospholipid complex loaded PHBHHx nanoparticles. Biomaterials, 33(5), 1583-1588.##Sadeghi, A. M. M., Dorkoosh, F. A., Avadi, M. R., Saadat, P., Rafiee-Tehrani, M., & Junginger, H. E. (2008). Preparation, characterization and antibacterial activities of chitosan, N-trimethyl chitosan (TMC) and N-diethylmethyl chitosan (DEMC) nanoparticles loaded with insulin using both the ionotropic gelation and polyelectrolyte complexation methods. International Journal of Pharmaceutics, 355(1-2), 299-306.##

1 - Physicochemical, textural and sensory analysis of bread made from bakery premixe https://jfabe.ut.ac.ir/article_73076.html 1 Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary breads. For this purpose, the pre mixture was prepared ready for baking and stored in three convenient packaging (polyethylene, polypropylene and paper bag) for 60 days. Qualitative, rheological and sensory tests were evaluated for 0, 30 and 60 days. The samples stored in the paper bag had better bread quality and longer shelf life. In the breads produced from the prepared powders, the special volume of samples in paper bag increased significantly (p £ 0.05). In Barbary bread, the comparison of the average treatments with the color and crust appearance in polyethylene packaging did not have favorable results for 60 days. Packing and formulation were effective in bread shelf life. If both formulations were stored in paper bags, baking premixes can be used for up to 60 days. 0 - 35 40 - - Zahra Sheikholeslami Agricultural engineering research department. Khorasan Razavi agricultural and natural resources research education center, AREEO, Mashhad, Iran Iran shivasheikholeslami@yahoo.com - - Mahdi Karimi Agricultural engineering research department. Khorasan Razavi agricultural and natural resources research education center, AREEO, Mashhad, Iran. Iran - - Sepideh Yosefzadeh sani PhD student of Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. Iran Barbary bread Baguette bread packaging qualitative characteristics shelf-life baking premixes Alberto, S., & Dimitrios, F. (2018). Mechanism of Staling: An Overview. In Bread Staling (pp. 1-18). CRC Press.##Anon, S (1987(. Bakery mixes expand traditional flourmill product lines. World Grain, 5(8), 35-37##Bárcenas, M. E., & Rosell, C. M. (2006). Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition. Journal of food engineering, 72(1), 92-99.##Bárcenas, M. E., Haros, M., & Rosell, C. M. (2003). An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread. European Food Research and Technology, 218(1), 56-61.##Carr, L. G., & Tadini, C. C. (2003). Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread. LWT-Food Science and Technology, 36(6), 609-614.##Dhinda, F., Prakash, J., & Dasappa, I. (2012). Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread. Food and Bioprocess Technology, 5(8), 2998-3006.##Faiza, S., Shyamala, B. N., Oghbaei, M., & Prakash, J. (2015). Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. International Food Research Journal, 22(2).##Fik, M., & Surowka, K. (2002). Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread. Journal of the Science of Food and Agriculture, 82(11), 1268-1275.##Lee, Y. T. (2011). Effect of storage on physicochemical and breadmaking properties of bread premix prepared from rice flour containing vital gluten. Food Engineering Progress.##Murat Karaoğlu, M., & Gürbüz Kotancilar, H. (2006). Effect of partial baking, storage and rebaking process on the quality of white pan bread. International journal of food science & technology, 41, 108-114.##Pourfarzad A Haddad Khodaparast M H  Karimi M Mortazavi  S A  Ghiafeh Davoodi  M Hematian Sourki  A  Razavizadegan Jahromi  S H (2011) Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34 (5):1435-1448##Schiraldi, A., & Fessas, D. (2001). Mechanism of staling: an overview. Bread staling, 1, 1-17.##Sheikholeslami, Z., & Karimi, M. (2019). Physicochemical, textural and sensory analysis of bread made from bakery premixe. Journal of Food and Bioprocess Engineering, 3(1), 57-65.##Sluimer, P. (2005). Principles of breadmaking: functionality of raw materials and process steps.##Sudha, M. L., & Leelavathi, K. (2008). Influence of micronutrients on rheological characteristics and bread-making quality of flour. International journal of food sciences and nutrition, 59(2), 105-115.##Tang, J. S., & Gillevet, P. M. (2003). Reclassification of ATCC 9341 from Micrococcus luteus to Kocuria rhizophila. International journal of systematic and evolutionary microbiology, 53(4), 995-997.##Vulicevic I R Abdel Aal E S M Mittal G S and Lu X) 2004(. Quality and Storage Life of Par-baked Frozen Breads. LWT, 37: 205-213.##

1 - Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) https://jfabe.ut.ac.ir/article_73625.html 1 The effect of simple and composite coatings of Sagez (4,8 and12%) and zein (4,8 and 12%) on shelf life, microbial spoilage and quality attributes of sweet lemon during storage (5±1°C and 70 % RH) for 90 days according to a full factorial design was evaluated. Changes in weight, pH, acidity, color (L* value and hue angle), firmness, sensory score and total fungal and yeast were evaluated during the storage time. The performance of the Sagez–zein composite coatings on the sample quality protection was compared with simple and uncoated sample. The results showed that the color, firmness, weight loss (WL), microbial spoilage and sensory attributes of sweet lemon were strongly affected by the Sagez coatings during storage. It was observed that the simple zein coatings and non-coated sample could not extend the shelf life of sweet lemon. Based on results Sagez can be used as an efficient edible coating to extend the shelf life and controlling spoilage of sweet lemon. The results indicated that an increase in the amount of zein in composite coatings significantly (p < 0.05) increased the total mold and yeast, weight loss and firmness and decreased the sensory scores compared to Sagez simple coatings. 0 - 41 48 - - Ahmad Karaminia Transport Phenomena Laboratory (TPL) Department of Food Science and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Iran karaminia_ahmad@yahoo.com - - Mohammad Mousavi Transport Phenomena Laboratory (TPL) Department of Food Science and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Iran - - Gholamreza Askari Transport Phenomena Laboratory (TPL) Department of Food Science and Technology, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Iran iraskari@ut.ac.ir Antimicrobial activity Edible active coating Sagez Sweet lemon Zein Ali, A., Maqbool, M., Ramachandran, S., & Alderson, P. G. (2010). Gum arabic as a novel edible coating for enhancing shelf-life and improving postharvest quality of tomato (Solanum lycopersicum L.) fruit. Postharvest biology and technology, 58(1), 42-47.##Ali, A., Zahid, N., Manickam, S., Siddiqui, Y., & Alderson, P. G. (2014). Double layer coatings: a new technique for maintaining physico-chemical characteristics and antioxidant properties of dragon fruit during storage. Food and bioprocess technology, 7(8), 2366-2374.##Alma, M. H., Nitz, S., Kollmannsberger, H., Digrak, M., Efe, F. T., & Yilmaz, N. (2004). Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.). Journal of agricultural and food chemistry, 52(12), 3911-3914.##Arnon, H., Zaitsev, Y., Porat, R., & Poverenov, E. (2014). Effects of carboxymethyl cellulose and chitosan bilayer edible coating on postharvest quality of citrus fruit. Postharvest Biology and Technology, 87, 21-26.##Association of Office Analytical Chemists, 1996. Official Methods of Analysis, 15th ed. George Banta, Washington, DC.##Barreca, D., Bellocco, E., Caristi, C., Leuzzi, U., & Gattuso, G. (2011). Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice. Food Chemistry, 129(2), 417-422.##Benabderrahmane, M., Benali, M., Aouissat, H., & Bueso, M. J. J. (2009). Activité antimicrobienne des huiles essentielles de Pistacia atlantica Desf. de l’Algérie. Phytothérapie, 7(6), 304-308.##Bhullar, J. S. (1983). Storage behaviour of Kagzi lime fruits. Haryana journal of horticultural sciences.##Bisen, A., Pandey, S. K., & Patel, N. (2012). Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle). Journal of food science and technology, 49(6), 753-759.##Bosquez-Molina, E., Guerrero-Legarreta, I., & Vernon-Carter, E. J. (2003). Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings. Food Research International, 36(9-10), 885-893.## Bozorgi, M., Memariani, Z., Mobli, M., Salehi Surmaghi, M. H., Shams-Ardekani, M. R., & Rahimi, R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): a review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal, 2013.##Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and bioprocess technology, 4(6), 849-875.## Cantu, D., Vicente, A. R., Greve, L. C., Dewey, F. M., Bennett, A. B., Labavitch, J. M., & Powell, A. L. T. (2008). The intersection between cell wall disassembly, ripening, and fruit susceptibility to Botrytis cinerea. Proceedings of the National Academy of Sciences, 105(3), 859-864.##Castillo, S., Pérez-Alfonso, C. O., Martínez-Romero, D., Guillén, F., Serrano, M., & Valero, D. (2014). The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storage. Food Control, 35(1), 132-136.## Chavez Sierra, C., Bosquez Molina, E., Pelayo Zaldivar, C., Perez Flores, L., & Ponce de Leon Garcia, L. (1993). Effect of harvesting season and postharvest treatments on strage life of Mexican limes (Citrus aurantifolia Swingle). Journal of food quality (USA).##Chien, P. J., Sheu, F., & Lin, H. R. (2007). Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food chemistry, 100(3), 1160-1164.## Dogan, Y., Baslar, S., Ayden, H., & Mert, H. H. (2003). A study of the soil-plant interactions of Pistacia lentiscus L. distributed in the western Anatolian part of Turkey. Acta Botanica Croatica, 62(2), 73-88.##Eshghi, S., Hashemi, M., Mohammadi, A., Badii, F., Mohammadhoseini, Z., & Ahmadi, K. (2014). Effect of nanochitosan-based coating with and without copper loaded on physicochemical and bioactive components of fresh strawberry fruit (Fragaria x ananassa Duchesne) during storage. Food and bioprocess technology, 7(8), 2397-2409.## Ghanbarzadeh, B., Musavi, M., Oromiehie, A. R., Rezayi, K., Rad, E. R., & Milani, J. (2007). Effect of plasticizing sugars on water vapor permeability, surface energy and microstructure properties of zein films. LWT-Food Science and Technology, 40(7), 1191-1197.##Ghalem, B. R., & Mohamed, B. (2009). Essential oil from gum of Pistacia atlantica Desf.: screening of antimicrobial activity. African Journal of Pharmacy and Pharmacology, 3(3), 087-091.## Hadjimbei, E., Botsaris, G., Goulas, V., & Gekas, V. (2015). Health-promoting effects of Pistacia resins: recent advances, challenges, and potential applications in the food industry. Food reviews international, 31(1), 1-12.##Haghdoost, F., Baradaran Mahdavi, M. M., Zandifar, A., Sanei, M. H., Zolfaghari, B., & Javanmard, S. H. (2013). Pistacia atlantica resin has a dose-dependent effect on angiogenesis and skin burn wound healing in rat. Evidence-Based Complementary and Alternative Medicine, 2013.## Banerjee, A., George, C., Bharathwaj, S., & Chandrakumar, N. (2009). Postharvest ripening study of sweet lime (Citrus limettioides) in situ by volume-localized NMR spectroscopy. Journal of agricultural and food chemistry, 57(4), 1183-1187.##Embuscado, M. E., & Huber, K. C. (2009). Edible films and coatings for food applications (Vol. 9). New York, NY, USA:: Springer.##Karimi, H. R., Zamani, Z., Ebadi, A., & Fatahi, M. R. (2009). Morphological diversity of Pistacia species in Iran. Genetic Resources and Crop Evolution, 56(4), 561-571.## Magiatis, P., Melliou, E., Skaltsounis, A. L., Chinou, I. B., & Mitaku, S. (1999). Chemical composition and antimicrobial activity of the essential oils of Pistacia lentiscus var. chia. Planta medica, 65(08), 749-752.##Maqbool, M., Ali, A., Alderson, P. G., Zahid, N., & Siddiqui, Y. (2011). Effect of a novel edible composite coating based on gum arabic and chitosan on biochemical and physiological responses of banana fruits during cold storage. Journal of agricultural and food chemistry, 59(10), 5474-5482.## Medeiros, B. G. D. S., Pinheiro, A. C., Teixeira, J. A., Vicente, A. A., & Carneiro-da-Cunha, M. G. (2012). Polysaccharide/protein nanomultilayer coatings: construction, characterization and evaluation of their effect on ‘Rocha’pear (Pyrus communis L.) shelf-life. Food and Bioprocess Technology, 5(6), 2435-2445.##Park, H. J., Chinnan, M. S., & Shewfelt, R. L. (1994). Edible corn‐zein film coatings to extend storage life of tomatoes. Journal of food processing and preservation, 18(4), 317-331.## Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, M. (2012). Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest biology and technology, 70, 32-41.##Ponce, A. G., Roura, S. I., del Valle, C. E., & Moreira, M. R. (2008). Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest biology and technology, 49(2), 294-300.## Poverenov, E., Danino, S., Horev, B., Granit, R., Vinokur, Y., & Rodov, V. (2014). Layer-by-layer electrostatic deposition of edible coating on fresh cut melon model: Anticipated and unexpected effects of alginate–chitosan combination. Food and bioprocess technology, 7(5), 1424-1432.##Sharif Sharifi, M., & Hazell, S. L. (2009). Fractionation of mastic gum in relation to antimicrobial activity. Pharmaceuticals, 2(1), 2-10.## Tihminlioglu, F., Atik, İ. D., & Özen, B. (2010). Water vapor and oxygen-barrier performance of corn–zein coated polypropylene films. Journal of Food Engineering, 96(3), 342-347.## Verma, P., & Dashora, L. K. (2000). 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1 - Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components https://jfabe.ut.ac.ir/article_73626.html 1 Generally, between protein sources, whey proteins are often used in ready-to-drink protein beverages, but in the current study, because of the important nutritional role, egg white protein was investigated. Beverages were formulated with two different amounts of egg white powder (EWP) (14 and 16%), cocoa powder (1 and 2%) and sugar (2.8 and 3.8%), carrageenan stabilizer (0.05%) with two types of (pasteurization and sterilization) milk. The stability, viscosity, total solids and protein content of samples were measured at 1st, 5th, 7th, and 10th days of storage at 4°C. The results showed that Egg White Protein (EWP) could increase viscosity up to 1.9 to 3.5 times (P < 0.05). In spite of the direct relation between the increase of EWP amount and viscosity increase, this relation was totally reversed during storage time. There was also a positive relationship between temperature increase and viscosity. On the other hand, EWP acted as a stabilizing agent and significantly caused to decrease phase separation and sedimentation of the samples and it was direct relation between the amount of EWP and temperature with stability of the samples. Also, the total solids content of the treated samples became doubled compared to the control samples. This drink contained good amounts of amino acids such as glutamic acid, aspartic acid, leucine, lysine, valine and serine. Totally, the best formulated beverage was (14% egg white powder, 2% cocoa powder, 3.8% sugar and 0.05% stabilizer) with protein content of 14.6% and optimal viscosity and the best stability. 0 - 49 54 - - Fahimeh Lotfian Department of food science and technology, Islamic Azad University North Tehran Branch, Tehran, Iran Iran fahimeh.lotfian@gmail.com - - Mostafa Karami Faculty of Food Science and Technology, Bu-Ali Sina university, Hamedan, Iran Iran mkarami@basu.ac.ir - - Sohrab Moeini Department of food science and technology, Islamic Azad University North Tehran Branch, Tehran, Iran Iran smoini@ut.ac.ir Egg white Chocolate milk Protein beverage Physical properties Abeyrathne, E., Lee, H. Y., & Ahn, D. U. (2014). Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poultry Science, 93(4), 1001–1009.##Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids, 20(2–3), 314–324.##AOAC (1995) Official Methods of Analysis of AOAC International. Method. No. 999.06.##Applegate, E. (2000). Introduction: nutritional and functional roles of eggs in the diet. Journal of the American College of Nutrition, 19(sup5), 495S–498S.##British Pharmacopoeia (2011) Official methods of analysis 100th edition##Britten, M., & Giroux, H. J. (2001). Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocolloids, 15(4–6), 609–617.##Celeghin, A. G., Minetti, F., Contini, L. E., Miccolo, M. E., Rubiolo, A. C., & Olivares, M. L. (2016). Syneresis and sensory acceptability of desserts based on whey proteins concentrates. Journal of Food and Nutrition Research, 4(7), 478-482.##Chavan, R. S., Shraddha, R. C., Kumar, A., & Nalawade, T. (2015). Whey based beverage: Its functionality, formulations, health benefits and applications. Journal of Food Processing & Technology, 6(10), 1000495.##Dairy Export Council (2017) US Dairy proteins and permeates in ready-to-drink beverages [Internet document] URL: http://www.ThinkUSAdairy.org##de Romaña, D. L., Olivares, M., & Pizarro, F. (2018). Milk and Dairy Products. In Food Fortification in a Globalized World (pp. 175–181). Elsevier.##Force, N. D. D. T., & Association, A. D. (2002). National dysphagia diet: Standardization for optimal care. American Dietetic Associati.##Galaz, G. A. (2019). An Overview on the history of sports nutrition beverages. In Nutrition and Enhanced Sports Performance (pp. 231–237). Elsevier.##González‐Tello, P., Camacho, F., Guadix, E. M., Luzon, G., & Gonzalez, P. A. (2009). Density, viscosity and surface tension of whey protein concentrate solutions. Journal of Food Process Engineering, 32(2), 235–247.##Halton, T. L., & Hu, F. B. (2004). The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. Journal of the American College of Nutrition, 23(5), 373–385.##Hasani, S., Sari, A. A., Heshmati, A., & Karami, M. (2017). Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food Science & Nutrition, 5(4), 875–880.##Karami, M. (2018). Investigation of physicochemical, microbiological, and rheological properties and volatile compounds of ewe and cow milk yoghurt. Journal of Agricultural Science and Technology, 20(6), 1149–1160.##Katsiari, M. C., Voutsinas, L. P., & Kondyli, E. (2002). Manufacture of yoghurt from stored frozen sheep’s milk. Food Chemistry, 77(4), 413–420.##Kelleher, C. M., O’Mahony, J. A., Kelly, A. L., O’Callaghan, D. J., & McCarthy, N. A. (2018). Evaluation of models for temperature‐dependent viscosity changes in dairy protein beverage formulations during thermal processing. Journal of Food Science, 83(4), 937–945.##Knijnenburg, J. T. N., Posavec, L., & Teleki, A. (2019). Nanostructured minerals and vitamins for food fortification and food supplementation. In Nanomaterials for Food Applications (pp. 63–98). Elsevier.##Layman, D. K., & Rodriguez, N. R. (2009). Egg protein as a source of power, strength, and energy. Nutrition Today, 44(1), 43–48.##Lotfian, F., Emam Djomeh, Z., Karami, M., & Moeini, S. (2019). Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties. Food Science & Nutrition, 7(4), 1466–1472.##Ozen, A. E., & Kilic, M. (2009). Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. Journal of Texture Studies, 40(3), 288–299.##Özer, B. H., & Kirmaci, H. A. (2010). Functional milks and dairy beverages. International Journal of Dairy Technology, 63(1), 1–15.##Perotti, M. C., Bergamini, C. V., Vénica, C. I., Vélez, M. A., Wolf, I. V., & Hynes, E. (2019). Production of Functional Milk-Based Beverages. In Milk-Based Beverages (pp. 173–238). Elsevier.##Pescuma, M., Hébert, E. M., Mozzi, F., & De Valdez, G. F. (2010). Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology, 141(1–2), 73–81.##Phillips, S. M., Tang, J. E., & Moore, D. R. (2009). The role of milk-and soy-based protein in support of muscle protein synthesis and muscle protein accretion in young and elderly persons. Journal of the American College of Nutrition, 28(4), 343–354.##Prado, M. S., de Oliveira, D. F., Tonial, I. B., Moreira, I. C., Dias, L. F., & Coelho, A. R. (2015). Orange-flavored soft drink with the addition of isolated whey protein. Acta Scientiarum. Technology, 37(3), 425–430.##Prakash, S., Huppertz, T., Karvchuk, O., & Deeth, H. (2010). Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96(2), 179–184.##Salimian, S., Khosrowshahi Asl, A., & Zomorodi, S. (2013). The effect of type and amounts of three different stabilizers on stability, rheological and sensory properties of chocolate milks. Food Technology Research, 22(2), 165–173.##Salim-ur-Rehman, H. N., Ahmad, M. M., Hussain, S., Murtaza, A., & Shahid, S. H. (2007). Physico-chemical and sensory evaluation of ready to drink soy-cow milk blend. Pakistan Journal of Nutrition, 6(3), 283–285.##Shurtleff, W., & Aoyagi, A. (2010). History of Soybeans and Soyfoods in Canada (1831-2010): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center.##Sinha, R., Radha, C., Prakash, J., & Kaul, P. (2007). Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry, 101(4), 1484–1491.##Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., & Morris, E. R. (2005). 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1 - Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins https://jfabe.ut.ac.ir/article_73627.html 1 In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. The curcumin-egg white protein complexes were prepared at pH values of 7.0 and 3.0. The results indicated that the binding of curcumin to egg white proteins at pH values of 7.0 and 3.0 drastically improved its water solubility. The fluorescence measurements showed that the hydrophobic interactions were generated between the curcumin and proteins. The curcumin-loaded egg white prepared at pH 7.0 and 3.0 also had a good antioxidant activity that was measured by radical (ABTS and DPPH) scavenging activity and reducing power test.  In general, the findings of this study suggested that the egg white can be considered as an efficient system for increasing the aqueous solubility and antioxidant activity of curcumin which enhances its applications in different fields including food, cosmetic, and pharmaceutical industries. 0 - 55 60 - - Arasb Dabbagh Moghaddam Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran Iran dr.arasb@gmail.com - - Mehdi Mohammadian Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran Iran meh.moh90@gmail.com - - Anousheh Sharifan Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran Iran - - Saeid Hadi Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran Iran s.hadinu@yahoo.com Curcumin Egg white proteins Fluorescence spectroscopy Radical scavenging activity Reducing power Abaee, A., Mohammadian, M., & Jafari, S. M. (2017). Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends in Food Science & Technology, 70, 69–81.##Abbasi Rad, S., & Askari, G. (2018). Optimization of edible Alyssum homalocarpum films for physical and mechanical properties. Journal of Food and Bioprocess Engineering, 2(1), 15–24.##Alavi, F., Emam-Djomeh, Z., Yarmand, M. S., Salami, M., Momen, S., & Moosavi-Movahedi, A. A. (2018). Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin. Food Hydrocolloids, 85, 267–280.##Babaei, J., Khodaiyan, F., & Mohammadian, M. (2019). Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels. International Journal of Biological Macromolecules, 128, 94–100.##Chang, C., Meikle, T. G., Su, Y., Wang, X., Dekiwadia, C., Drummond, C. J., … Yang, Y. (2019). Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. Food Chemistry, 280, 65–72.##Chen, S., Zhang, N., & Tang, C.-H. (2016). Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0. Food Hydrocolloids, 61, 102–112.##Li, M., Ma, Y., & Ngadi, M. O. (2013). Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin. Food Chemistry, 141(2), 1504–1511.##Liu, C., Yang, X., Wu, W., Long, Z., Xiao, H., Luo, F., … Lin, Q. (2018). Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased in vitro bioactivity and in vivo bioavailability. Food Hydrocolloids, 77, 834–842.##Liu, W., Chen, X. D., Cheng, Z., & Selomulya, C. (2016). On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying. Journal of Food Engineering, 169, 189–195.##Liu, Y., Ying, D., Cai, Y., & Le, X. (2017). Improved antioxidant activity and physicochemical properties of curcumin by adding ovalbumin and its structural characterization. Food Hydrocolloids, 72, 304–311.##Mirzakhani, M., Ekrami, M., & Moini, S. (2018). Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae. Journal of Food and Bioprocess Engineering, 2(1), 1–8.##Mohammadian, M., Salami, M., Momen, S., Alavi, F., Emam-Djomeh, Z., & Moosavi-Movahedi, A. A. (2019). Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils. Food Hydrocolloids, 87, 902–914.##Nasabi, M., Labbafi, M., Mousavi, M. E., & Madadlou, A. (2017). Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins. International Journal of Biological Macromolecules, 102, 970–976.##Pan, K., Zhong, Q., & Baek, S. J. (2013). 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1 - Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) https://jfabe.ut.ac.ir/article_73628.html 1 This study was carried out to characterize the physical, mechanical and barrier properties of kefiran-carboxy methyl cellulose (CMC) biocomposite films in function with CMC content. Films were prepared by combining these two biopolymers and adding glycerol as plasticizer. Film-forming solutions of different ratios of kefiran to CMC were cast at room temperature. Increasing CMC content from 0 to 50 % (v/v) increased the tensile strength and extensibility of the composite films; however, with further CMC addition these mechanical properties decreased. The water-vapor permeability (WVP) of the films first decreased and then increased with CMC addition. The microstructure of the films was observed by scanning electron microscopy and atomic-force microscopy. The morphology study of the films showed rougher surfaces with increasing CMC amounts. Dynamic mechanical thermal analysis (DMTA) curves showed a single Tg, and addition of CMC at all levels increased the glass-transition temperature of films. These results indicated that these two film-forming components were compatible, and that an interaction existed between them. 0 - 61 70 - - Ali Akbar Motedayen Department of Food Science and Technology, Quchan Branch, Islamic Azad University, P.O. Box 9479176135, Quchan, Iran Iran motedaa@gmail.com - - Faramarz khodaiyan Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran Iran khodaiyan@ut.ac.ir - - Esmail Atai Salehi Department of Food Science and Technology, Quchan Branch, Islamic Azad University, P.O. Box 9479176135, Quchan, Iran Iran - - Seyed Saeid Hosseini Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran Iran saeid_hosseini@ut.ac.ir Kefiran Carboxy methyl cellulose composite films Mechanical properties Water-vapor permeability Aklonis, J. J., & Macknight, W. J. (1983). Introduction to polymer viscoelasticity 2 edition. Jonn Wiley&Sons., New York.##Almasi, H., Ghanbarzadeh, B., & Entezami, A. A. (2010). Physicochemical properties of starch–CMC–nanoclay biodegradable films. International Journal of Biological Macromolecules, 46(1), 1-5.##Arvanitoyannis, I., & Biliaderis, C. G. (1999). 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1 - Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil https://jfabe.ut.ac.ir/article_73629.html 1 In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 µg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 µg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil. 0 - 71 76 - - Roghayeh Vahidi Health Productions Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran Iran homa.vahidii@gmail.com - - Rezvan Pourahmad Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Iran rjpourahmad@yahoo.com - - Razzagh Mahmoudi Associated Professor, Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran Iran r.mahmodi@yahoo.com Citron Essential oil Chemical composition Antibacterial Antioxidant Adedeji, G. B., Fagade, O. E., & Oyelade, A. A. (2007). Prevalence of Pseudomonas aeruginosa in clinical samples and its sensitivity to citrus extract. 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1 - Incorporation of essential oils with antibiotic properties in edible packaging films https://jfabe.ut.ac.ir/article_73630.html 1 Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their blends; these materials are known as a supporter factor for various additives. In selecting an antimicrobial method, the beneficial effects against the target microorganism and their interactions with polymer matrix is essential. Generally, the active components of plant extracts inhibit microorganism's growth through disruption of the cytoplasmic membrane, disturbance the proton motive force and electron flow. Plant-derived essential oils (EOs) usually have a relatively high vapor pressure and are capable of reaching microbial pathogens through the liquid and the gas phase. Bioactivity of EOs in the vapor phase makes them useful as possible fumigants for stored commodity protection. Edible films containing plant-derived volatile EOs provide new ways to enhance microbial safety and shelf-life of foods. The main objective of this article is to evaluate the antimicrobial impact of plant extracts and essential oil used in edible films, based on the advantages and disadvantages of them. 0 - 77 84 - - Arezou Khezerlou Students’ Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran Iran arezou.khezerlou@gmail.com - - Maryam Azizi-Lalabadi Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran Iran maryamazizi766@gmail.com - - Mir-Michael Mousavi Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Iran - - Ali Ehsani Nutrition Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University Medical of Sciences, Tabriz, Iran, Iran ehsani@tbzmed.ac.ir Edible film Plant extract Essential oil Antimicrobial Food packaging Aicha, N., Ines, S., Mohamed, B. 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