انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Fortification of Greek Yogurt with Honey, Ginger Extract, and Rice Bran: Effects on Colorimetric and Sensory Attributes during Storage غنی‌سازی ماست یونانی با عسل، عصاره زنجبیل و سبوس برنج: تأثیر بر ویژگی‌های رنگ‌سنجی و حسی در طول نگهداری 1 11 28940 10.48311/fsct.2026.84040.0 FA فاطمه محمدزاده گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران فاطمه قنادی اصل گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران بهرام فتحی آچاچلویی گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران 0000-0002-0243-6874 Journal Article 2025 04 28 This study aimed to evaluate the impact of fortified Greek yogurt with honey (3% and 6% by weight/weight), ginger extract (1% and 2% by volume/weight), and rice bran (3% and 6% by weight/weight) on its colorimetric properties and sensory attributes over a storage period of seven days. A comprehensive colorimetric analysis (L*, a*, b*, chroma, hue angle, whiteness index) and sensory evaluation (color, odor, taste, texture, consistency, overall acceptability) were performed. Colorimetric analysis revealed a significant increase in redness and yellowness in fortified formulations compared to the control. The highest redness intensity was observed in yogurt containing 6% honey, 1% ginger extract, and 6% rice bran, while an inverse relationship was identified between rice bran content and brightness. Sensory evaluation demonstrated that the control sample had the highest overall acceptability, followed by yogurt formulation containing 6% honey, 2% ginger extract, and 3% rice bran. Increased honey concentrations improved acceptability, whereas higher rice bran content negatively influenced color perception. These findings provide valuable insights into the formulation of fortified Greek yogurt, emphasizing the importance of balancing colorimetric properties and sensory attributes to optimize consumer acceptance. Future research should focus on refining ingredient ratios, evaluating long-term storage stability and employing more complex experimental designs with additional factor levels to enhance the functionality and appeal of fortified yogurt products. این مطالعه با هدف ارزیابی تأثیر غنی‌سازی ماست یونانی با عسل (۳ % و ۶٪ وزنی/وزنی)، عصاره زنجبیل (1% و ۲% حجمی/وزنی)، و سبوس برنج (۳ % و ۶٪ وزنی/وزنی) بر خصوصیات رنگ‌سنجی (شاخص روشنایی، شاخص قرمزی، شاخص زردی، کروما، زاویه هیو و شاخص سفیدی) و ویژگی‌های حسی آن (رنگ، بو، طعم، بافت، قوام و پذیرش کلی) در یک دوره نگهداری یک و هفت روزه انجام شد. نتایج آنالیز رنگ‌سنجی نشان‌دهنده افزایش معنادار در شاخص‌های قرمزی و زردی در فرمولاسیون‌های غنی ‌شده نسبت به نمونه شاهد بود. بیشترین شدت قرمزی در نمونه حاوی ۶٪ عسل، 1٪ عصاره زنجبیل و ۶٪ سبوس برنج مشاهده شد؛ علاوه بر این، رابطه معکوسی بین میزان سبوس برنج و روشنایی رنگ به دست آمد. ارزیابی حسی نشان داد که نمونه شاهد از پذیرش کلی بالاتری برخوردار بود، در حالی که فرمولاسیون‌هایی با ۶٪ عسل، ۲٪ عصاره زنجبیل و ۳ ٪ سبوس برنج در رتبه‌ بعدی قرار داشت. افزایش غلظت عسل منجر به بهبود مقبولیت حسی گردید و مقدار بالاتر سبوس برنج تأثیر منفی بر پذیرش رنگ داشت. این یافته‌ها اطلاعات ارزشمندی را در مورد فرمولاسیون ماست یونانی غنی‌شده ارائه می‌کنند و بر اهمیت متعادل کردن خواص رنگ‌سنجی و ویژگی‌های حسی برای بهینه‌سازی پذیرش مصرف‌کننده تأکید می‌کنند. تحقیقات آتی می‌بایست با اصلاح نسبت مواد تشکیل دهنده، ارزیابی پایداری نگهداری بلندمدت و به کارگیری طرح‌های آزمایشی پیچیده‌تر با سطوح عاملی اضافی برای بهبود عملکرد و جذابیت محصولات ماست غنی شده تمرکز کنند. https://fsct.modares.ac.ir/article_28940_ad1dc188240785dd12c21e40524dbbcd.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Sodium Dodecyl Sulfate and Citric Acid Treatments - Enhance the Shelf-Life and Quality of Super-Chilled Chicken Wings Sodium Dodecyl Sulfate and Citric Acid Treatments - Enhance the Shelf-Life and Quality of Super-Chilled Chicken Wings 12 23 28941 10.48311/fsct.2026.115679.0 FA سیاوش مکتبی Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran 0000-0003-3280-7151 مریم قادری دانشگاه شهید چمران اهواز Fatemeh Mohammadi Graduated from Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran Journal Article 2025 08 11 Poultry meat is a valuable source of high-quality protein but remains highly perishable. This study evaluated the effects of sodium dodecyl sulfate (SDS) and citric acid (CA) immersion on microbial stability, chemical quality, and sensory acceptability of chicken wings stored under super-chilling (0–2 °C). Samples (n = 20 per treatment; three independent replicates) were subjected to four treatments: (1) sterile saline (control), (2) 1% SDS, (3) 2% SDS, and (4) 1% SDS + 0.1% CA. After a 15 min immersion, samples were stored for 8 days, and analyses were performed on days 0, 2, 4, 6, and 8. The 2% SDS treatment achieved the greatest microbial reduction, lowering mesophilic and psychrotrophic counts by approximately 1.5–2.0 log CFU/g compared with the control (p < 0.05). TVB-N and TBARS values increased progressively in all groups but remained lowest in 2% SDS (TVB-N = 18.6 mg N/100 g on day 8 vs. 31.2 mg N/100 g in control). Sensory scores declined over storage; however, 2% SDS maintained acceptable color and texture up to day 6, while the SDS–CA combination provided superior odor and overall acceptability on day 8. These results indicate that 2% SDS effectively retards microbial and chemical spoilage under super-chilling, with SDS–CA offering additional sensory protection during extended storage. Poultry meat is a valuable source of high-quality protein but remains highly perishable. This study evaluated the effects of sodium dodecyl sulfate (SDS) and citric acid (CA) immersion on microbial stability, chemical quality, and sensory acceptability of chicken wings stored under super-chilling (0–2 °C). Samples (n = 20 per treatment; three independent replicates) were subjected to four treatments: (1) sterile saline (control), (2) 1% SDS, (3) 2% SDS, and (4) 1% SDS + 0.1% CA. After a 15 min immersion, samples were stored for 8 days, and analyses were performed on days 0, 2, 4, 6, and 8. The 2% SDS treatment achieved the greatest microbial reduction, lowering mesophilic and psychrotrophic counts by approximately 1.5–2.0 log CFU/g compared with the control (p < 0.05). TVB-N and TBARS values increased progressively in all groups but remained lowest in 2% SDS (TVB-N = 18.6 mg N/100 g on day 8 vs. 31.2 mg N/100 g in control). Sensory scores declined over storage; however, 2% SDS maintained acceptable color and texture up to day 6, while the SDS–CA combination provided superior odor and overall acceptability on day 8. These results indicate that 2% SDS effectively retards microbial and chemical spoilage under super-chilling, with SDS–CA offering additional sensory protection during extended storage. https://fsct.modares.ac.ir/article_28941_7b4436d7d402f3a6b9a11d6ca58c4057.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds Using helpful microbial to increase the nutritional value of protein rich foods by provision of beneficial organic compounds 24 37 28942 10.48311/fsct.2026.117718.82953 FA Bassim M.K Al-Khafaji Department of Horticulture Sciences, Agricultural College, University of Al-Qadisiyah, Iraq 0000-0003-2429-6742 Husam Majeed Al-Saadi Department of Plant Protection, Agricultural College, University of Al-Qadisiyah, Iraq Shahd Hamed Jiyad Department of Plant Protection, Agricultural College, University of Al-Qadisiyah, Iraq Raad Farhan Shahad Department of Soil Sciences and Water Resources, Agricultural College, University of Al-Qadisiyah, Iraq 0009-0007-8075-7730 Ali Sabah Alhasan Department of Horticulture Sciences, Agricultural College, University of Al-Qadisiyah, Iraq Journal Article 2025 11 25 Retunhu et al. (2017) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. Pediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., 52.08 mg/L in fruit juice medium being recorded: 12.82 mg/L. The application of the 0.6% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for 18 weeks storage at −10 °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (0.13 mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as 1.96 mEq/kg. Microbiological data showed a 0 per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to 2,750 cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of 93, compared to 79 for the control. This work indicates that the right “bacteria acetic acid” can provide us with a two-edged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”. Retunhu et al. (2017) assessed the ability of probiotic bacteria from indigenous food sources to produce acetic acid and the possible use thereof as a natural preservative for sheep meat. Pediococcus and Bifidobacterium spp. were isolated from raw milk, shinina and pickle and screened for ability to produce acid in environmentally rich nutritious media consisting of fruit juice and honey. High-performance liquid chromatography and Fourier-transform infrared spectrometry confirmed the presence of the acid after biosynthesis. Bifidobacterium spp. produced more acetic acid than Pediococcus spp., 52.08 mg/L in fruit juice medium being recorded: 12.82 mg/L. The application of the 0.6% purified acetic acid on sheep meat resulted in improved oxidative stability and microbial quality for 18 weeks storage at −10 °C. Lipid oxidation was significantly inhibited through reduction of thiobarbituric acid (TBA) values (0.13 mg malonaldehyde/kg) and peroxide values (PV) at the end of storage recorded as 1.96 mEq/kg. Microbiological data showed a 0 per cent. incidence of the pathogen Clostridium perfringens in treated while psychrotrophic Flavobacterium spp. count was limited to 2,750 cells/g. Sensory evaluation of the treated meat by an expert panel yielded a high acceptability score of 93, compared to 79 for the control. This work indicates that the right “bacteria acetic acid” can provide us with a two-edged gladiatorial “sword” for a reasonable “shortening of the sheep-meat shelf,” next to the crisps at the refrigerator door when q uality, safety and acceptability are helped- “ be it for the health of the public”. https://fsct.modares.ac.ir/article_28942_938abaff15ddc97965b156b23136c1c9.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties Preparation and Characterization of Pumpkin (Cucurbita spp.) Jam: Nutritional Composition, Antioxidant Activity, and Sensory Evaluation of Different Varieties 38 53 28943 10.48311/fsct.2026.117957.82954 FA Md. Abdul Halim Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. 0000-0002-1335-6001 Md. Ripon Ali Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh Shishir Kumar Sarkar Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. Mariam Sultana Department of Nutrition and Food Engineering, Daffodil International University, DSC, Birulia, Savar-1216, Dhaka, Bangladesh. Fahriha Nur A Kabir Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj Md Shohel Rana Palleb Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh, Bangladesh Zarin Tasnim Rim Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh Md. Abdul Momin Sheikh Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh 0000-0002-8007-3730 Anwara Akter Khatun Professor, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh 0000-0001-7608-4616 Journal Article 2025 11 26 Pumpkin is a nutrient-rich vegetable with potential as a functional food, yet much of its pulp remains underutilized. This study aimed to prepare jams from different pumpkin varieties and evaluate their proximate composition, antioxidant activity, and sensory attributes. Physicochemical analyses included moisture, ash, fat, fiber, protein, carbohydrate, pH, total sugar, TSS, and energy, while bioactive compounds such as phenol, flavonoid, β-carotene, and DPPH scavenging activity were also measured. Results showed that β-carotene was highest in S2 (C. maxima, 4.46 mg/100 g), protein (2.46 g/100 g) and fiber (5.06 g/100 g) were also highest in S2, while carbohydrate content was highest in S3 (C. moschata, 65.22 kcal). pH ranged from 5.01 to 5.39, total sugar was highest in S2 (82.52 g/100 g), TSS was highest in S2 (69.63°Brix), and energy was highest in S3 (270.33 kcal). Flavonoid and DPPH scavenging activity showed no significant differences, while total flavonoid content was highest in S1 (21.26 mg QE/100 g). Sensory evaluation revealed no significant differences in color, flavor, and consistency, but taste and overall acceptance were highest in S3. These findings indicate that pumpkin jam is a nutritious, energy-rich product with antioxidant properties and high β-carotene content, suitable as a health-promoting snack. Pumpkin is a nutrient-rich vegetable with potential as a functional food, yet much of its pulp remains underutilized. This study aimed to prepare jams from different pumpkin varieties and evaluate their proximate composition, antioxidant activity, and sensory attributes. Physicochemical analyses included moisture, ash, fat, fiber, protein, carbohydrate, pH, total sugar, TSS, and energy, while bioactive compounds such as phenol, flavonoid, β-carotene, and DPPH scavenging activity were also measured. Results showed that β-carotene was highest in S2 (C. maxima, 4.46 mg/100 g), protein (2.46 g/100 g) and fiber (5.06 g/100 g) were also highest in S2, while carbohydrate content was highest in S3 (C. moschata, 65.22 kcal). pH ranged from 5.01 to 5.39, total sugar was highest in S2 (82.52 g/100 g), TSS was highest in S2 (69.63°Brix), and energy was highest in S3 (270.33 kcal). Flavonoid and DPPH scavenging activity showed no significant differences, while total flavonoid content was highest in S1 (21.26 mg QE/100 g). Sensory evaluation revealed no significant differences in color, flavor, and consistency, but taste and overall acceptance were highest in S3. These findings indicate that pumpkin jam is a nutritious, energy-rich product with antioxidant properties and high β-carotene content, suitable as a health-promoting snack. https://fsct.modares.ac.ir/article_28943_d37b9e2b497aa9312965a132d98279b0.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Developing of Edible Protein-Based Films enriched with Saccharomyces boulardii and Bifidobacterium Developing of Edible Protein-Based Films enriched with Saccharomyces boulardii and Bifidobacterium 54 69 28944 10.48311/fsct.2026.118151.82974 FA Alyaa Hadi Al-Husseinawy Department of dairy technology , College of Food Science, Al-Qasim Green University, Babylon, Iraq Ali R. Mulakhdair Department of Food health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon 51031, Iraq Zahraa Reasan Kareem Shati Department of Food health and Nutrition, College of Food Science, Al-Qasim Green University, Babylon 51031, Iraq Journal Article 2025 12 07 The recent attention has been drawn to edible films and coating since they are low in cost production, and at the same time, they are eco-friendly. These edible materials hold a lot of potential into enhancing food functionality when fortified with probiotics. It was also found that co-administration of probiotics in edible matrices enhances gastrointestinal colonization, probiotic viability and health benefits. The experimental findings showed that the nature and the concentration of the protein to be used in the formulation of the film greatly influenced the mechanical properties. Movies based on 7.5% of both whey protein and casein had a desirable balance between tensile strength and flexibility to that of 5 and 10 percent. Additionally, embedding of Saccharomyces boulardii and Bifidobacterium strains enhanced the performances of the film with the 7.5% protein films with yeast reinforcement showing best results of Youngs modulus (2480 Mpa) and elongation (146%). Likewise, the tensile strength and elasticity of membrane supplemented with Bifidobacterium was also excellent. These results establish that probiotics addition increases the mechanical integrity and structural network of protein-based membranes. On top of such structural benefits, these membranes have nutritional and health advantages that highlight their potential in being used in smart food packaging preserve and enhance food integrity. The recent attention has been drawn to edible films and coating since they are low in cost production, and at the same time, they are eco-friendly. These edible materials hold a lot of potential into enhancing food functionality when fortified with probiotics. It was also found that co-administration of probiotics in edible matrices enhances gastrointestinal colonization, probiotic viability and health benefits. The experimental findings showed that the nature and the concentration of the protein to be used in the formulation of the film greatly influenced the mechanical properties. Movies based on 7.5% of both whey protein and casein had a desirable balance between tensile strength and flexibility to that of 5 and 10 percent. Additionally, embedding of Saccharomyces boulardii and Bifidobacterium strains enhanced the performances of the film with the 7.5% protein films with yeast reinforcement showing best results of Youngs modulus (2480 Mpa) and elongation (146%). Likewise, the tensile strength and elasticity of membrane supplemented with Bifidobacterium was also excellent. These results establish that probiotics addition increases the mechanical integrity and structural network of protein-based membranes. On top of such structural benefits, these membranes have nutritional and health advantages that highlight their potential in being used in smart food packaging preserve and enhance food integrity. https://fsct.modares.ac.ir/article_28944_a7352f283d027c32643c4a1b42a699c0.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage Role of date seed powder in maintaining the quality and nutritional value of the jujube fruits during storage 70 82 28945 10.48311/fsct.2026.118214.83006 FA Hamza Hamza Abbas Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Gabash Hassanain M Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Abdulraoof Almatwari Aqeel Hussein Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Taain Dhia Ahmed Horticulture and Landscape Department, Agriculture College, Basrah University, Basrah, Iraq Musa Shareef Sara Hashem Food Science Department, Agriculture College, Basrah University, Basrah, Iraq Zainab Amin Food Science Department, Agriculture College, Basrah University, Basrah, Iraq Journal Article 2025 12 27 This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October 5, 2024. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (0, 10, and 20) %, after that fruits were packed in 250 g containers, and stored in a refrigerated incubator at 4°C for eight weeks. The results showed that the 20% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the 10% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period. This study was conducted on jujube fruits at the maturity stage of the Tuffahi and Malasi cultivars, obtained from a private farmer in the Hamdan region, Abu Al-Khaseeb district, South of Basra, on October 5, 2024. The fruits were transferred to the Laboratory of Food Sciences Department, where they were washed with distilled water to remove dirt and dust. Small, damaged fruits were discarded. Then treated with three concentrations of date seed powder (0, 10, and 20) %, after that fruits were packed in 250 g containers, and stored in a refrigerated incubator at 4°C for eight weeks. The results showed that the 20% date seed powder treatment was superior to the other treatments in reducing decay and weight loss, improving flavor, appearance, and increasing the active substances in the fruits, in comparison, the 10% concentration exceeded the other treatments in increasing the percentage of acidity and total soluble solids. Tuffahi CV. outperformed the Malasi one in most of the studied characteristics. Results also showed an increase in the percentages of decay, weight loss, and total soluble solids, with a decrease in the total acidity, as increasing the storage period. https://fsct.modares.ac.ir/article_28945_bb5b5546e7cae6a27e0697a11918958e.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation of the Technological Characteristics of a Lacticaseibacillus casei ANNC 26 Strain Isolated from Traditional Khiki Cheese as a Co-Starter Culture ارزیابی ویژگی‌های تکنولوژیکی سویه Lacticaseibacillus casei ANNC 26 جداشده از پنیر سنتی خیکی به ‌عنوان یک کشت آغازگر کمکی 85 96 28946 10.48311/fsct.2026.118719.83022 FA علیرضا وسیعی فردوسی مشهد بهروز علیزاده بهبهانی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران 0000-0002-1447-5088 پریسا قاسمی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران زینب موسوی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران Journal Article 2026 01 04 The functional efficacy of starter cultures in industrial settings relies heavily on their resilience to stress. This study comprehensively evaluated the key technological properties of an indigenous Lacticaseibacillus casei ANNC 26 strain isolated from traditional Khiki cheese; thermal resistance, exopolysaccharide (EPS) production, acidifying ability, and enzymatic activities. The thermal resistance assessment showed the strain possessed significant stability against heat stress. The highest survival (57.42%) was recorded at 50 °C, and even at 80 °C, a 25.73% survival was observed, indicating its resilience under thermal conditions. The strain showed significant EPS synthesis, induced most strongly by sucrose and glucose, validating its potential as a multifunctional bio-additive for enhancing texture and water retention. With an acidifying activity (ΔpH24h=1.48), the strain was classified as a Moderate Acidifier, making it ideal for use as an Adjunct Culture in long-ripened cheeses requiring gradual pH reduction. Furthermore, it demonstrated high proteolytic activity (21.69 ± 0.09 mm halo diameter) and "good" autolytic activity. These high enzymatic activities confirm its potential to release flavor precursors and bioactive peptides. Collectively, these favorable characteristics confirm the indigenous L. casei ANNC 26 strain as a promising Adjunct Starter candidate for significantly enhancing the texture, flavor, and stability of Khiki cheese, thereby supporting its industrial development. بقا و کارایی عملکردی کشت‌های آغازگر در محیط‌های فرآوری صنعتی غذا، وابستگی حیاتی به مقاومت آن‌ها در برابر تنش‌ها، به‌ویژه دمای بالا، دارد. این مطالعه به ارزیابی جامع خواص تکنولوژیکی کلیدی سویه بومی Lacticaseibacillus casei جداشده از پنیر سنتی خیکی شامل مقاومت حرارتی، توانایی تولید پلی‌ساکارید خارج‌سلولی، قابلیت اسیدی شدن و فعالیت‌های آنزیمی (پروتئولیتیکی و اتولیتیکی) پرداخت. ارزیابی مقاومت حرارتی نشان داد سویه پایداری قابل توجهی در برابر تنش دارد. بالاترین بقا(42/57 %) در ۵۰درجه سانتی‌گراد ثبت شد و حتی در ۸۰ درجه سانتی‌گراد نیز بقای 73/25 % مشاهده شد که نشان‌دهنده انعطاف‌پذیری آن در شرایط حرارتی است .این سویه توانایی قابل توجهی در سنتز EPS نشان داد که به‌ویژه توسط ساکارز و گلوکز القا شد و پتانسیل آن را به عنوان یک افزودنی زیستی چندمنظوره برای بهبود بافت و نگهداری آب تأیید می‌کند. با فعالیت اسیدی شدن (48/1ΔpH24h=)، این سویه به عنوان یک اسیدی‌کننده متوسط طبقه‌بندی شد و برای استفاده به عنوان کشت کمکی در پنیرهای با دوره رسیدن طولانی که نیاز به اسیدی شدن تدریجی دارند، بسیار مناسب است. علاوه بر این، سویه مورد بررسی فعالیت پروتئولیتیکی بالا (قطر هاله 09/0 ± 69/21 میلی‌متر) و فعالیت اتولیتیکی "خوب" از خود نشان داد. این فعالیت‌های آنزیمی بالا، پتانسیل آن را برای آزادسازی پیش‌سازهای طعمی و پپتیدهای زیست‌فعال تأیید می‌کند. در مجموع، این ویژگی‌های مطلوب، سویه بومی L. casei را به عنوان کاندیدای امیدوارکننده برای کاربرد هدفمند به عنوان کشت کمکی آغازگر، جهت بهبود قابل توجه بافت، طعم و پایداری پنیر خیکی و توسعه صنعتی این محصول سنتی، تأیید می‌کند. https://fsct.modares.ac.ir/article_28946_25b6a534a8c88b8e73fe7b865fd36bde.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella 97 106 28947 10.48311/fsct.2026.118932.83031 FA Wedad Fadhil Abas Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq Farah Farah Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. Fatimah Fatimah 1Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. Journal Article 2026 01 24 This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of 10%, 20%, and 30%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < 0.05) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (100% sunflower oil) in all sensory properties. Among the substitution levels, the 20% anhydrous milk fat treatment showed the highest consumer acceptance. This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of 10%, 20%, and 30%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < 0.05) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (100% sunflower oil) in all sensory properties. Among the substitution levels, the 20% anhydrous milk fat treatment showed the highest consumer acceptance. https://fsct.modares.ac.ir/article_28947_7b905b5bd19b35cf3f9d762aa6acaa45.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Impact of Bacterial Fertilization and Foliar Growmore Application on the Growth Parameters of Pomegranate 'Wonderful' Saplings Impact of Bacterial Fertilization and Foliar Growmore Application on the Growth Parameters of Pomegranate 'Wonderful' Saplings 107 114 28948 10.48311/fsct.2026.119057.83038 FA Zahraa I K Aljuboury Department of Horticulture and Landscape, Faculty of Agriculture, University of Kufa, Najaf-54001, Iraq Shyamaa Salman Neamah Department of Horticulture and Landscape, Faculty of Agriculture, University of Kufa, Najaf-54001, Iraq Journal Article 2026 01 31 This study was conducted to evaluate the effect of the biofertilizer Azospirillum brasilense and the chemical foliar fertilizer Grow More, individually and in combination, on improving some vegetative growth characteristics of pomegranate (Punica granatum L.) Wonderful saplings under the Najaf Governorate environmental conditions. The experiment was RCBD factorial included 3 levels of biofertilizer and the commercial balanced Growmore foliar fertilizer, to study the effect of each and their interaction on a number of vegetative growth indicators. The findings showed that the treatments differently affected studied growth parameters namely the increase in sapling height, number of leaves, stem diameter, number of branches, leaf area, and total leaf chlorophyll content. The soil applied biofertilizer A. brasilense resulted in significantly higher values in most traits especially at 12 ml seedling⁻¹ compared to the control. Similar but lower effectiveness was detected in the individual treatments with foliar balanced Growmore where the best results were obtained at 300 mg L-1. Overall findings indicate that the highest percentage increase was in the interaction treatment of 12 ml sapling-1 bacterial fertilizer and 300 ml L-1 Growmore, which achieved an increase over the control in sapling height by 120%, in the number of leaves by 135%, and in stem diameter by 180%. The number of branches also increased from less than 7 to 35 branches/seedling, and the leaf area and leaf chlorophyll content recorded an increase over the control by 189% and 200% respectively. This study was conducted to evaluate the effect of the biofertilizer Azospirillum brasilense and the chemical foliar fertilizer Grow More, individually and in combination, on improving some vegetative growth characteristics of pomegranate (Punica granatum L.) Wonderful saplings under the Najaf Governorate environmental conditions. The experiment was RCBD factorial included 3 levels of biofertilizer and the commercial balanced Growmore foliar fertilizer, to study the effect of each and their interaction on a number of vegetative growth indicators. The findings showed that the treatments differently affected studied growth parameters namely the increase in sapling height, number of leaves, stem diameter, number of branches, leaf area, and total leaf chlorophyll content. The soil applied biofertilizer A. brasilense resulted in significantly higher values in most traits especially at 12 ml seedling⁻¹ compared to the control. Similar but lower effectiveness was detected in the individual treatments with foliar balanced Growmore where the best results were obtained at 300 mg L-1. Overall findings indicate that the highest percentage increase was in the interaction treatment of 12 ml sapling-1 bacterial fertilizer and 300 ml L-1 Growmore, which achieved an increase over the control in sapling height by 120%, in the number of leaves by 135%, and in stem diameter by 180%. The number of branches also increased from less than 7 to 35 branches/seedling, and the leaf area and leaf chlorophyll content recorded an increase over the control by 189% and 200% respectively. https://fsct.modares.ac.ir/article_28948_ef9ffa986fa98b2485fe6b57ac0c6b1b.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Effects of Foliar Application of Boron and Sorbitol on Growth, Yield, and the Accumulation of Sugars and β-Carotene in Carrot (Daucus carota L.) Effects of Foliar Application of Boron and Sorbitol on Growth, Yield, and the Accumulation of Sugars and β-Carotene in Carrot (Daucus carota L.) 115 126 28949 10.48311/fsct.2026.119059.83040 FA Salwa Abbas Miteb Horticulture and Landscape Department, College of Agriculture, University of Kerbala, Kerbala, Iraq. Khalid Abed Mutar Horticulture and Landscape Department, College of Agriculture, University of Kerbala, Kerbala, Iraq. Journal Article 2026 01 31 The experiment was conducted in a field belonging to Ibn Al-Baytar Vocational Preparatory School, located in Kerbala/Al-Husayniyah District, during the 2024-2025 growing season to study the effect of foliar spraying with boron and sorbitol on improving some growth, yield, and quality indicators of carrot plants (Daucus carota L.) cv. Nantes. The experiment was carried out according to a randomized complete block design (RCBD) with a factorial arrangement and three replications. The first factor was boron spraying at three concentrations (0, 50, and 100 mg L⁻¹). The second factor was sorbitol spraying at four concentrations (0, 20, 30, and 40 g L⁻¹). The results showed significant differences among boron spray concentrations. Treatment B₂ (100 mg L⁻¹) was superior in plant height (38.40 cm), leaf area (26.51 dm²), total chlorophyll concentration (3.36 mg g⁻¹ FW), root length (18.09 cm), total yield (30.35 t ha⁻¹), beta-carotene content (2.67 mg g⁻¹ FW), and root sugar content (1.93 mg g⁻¹ FW). In contrast, treatment B₁ (50 mg L⁻¹) was superior in root diameter (30.64 mm). The results also showed significant differences among sorbitol spray concentrations, with treatment S₃ (40 g L⁻¹) being superior in plant height (39.36 cm), leaf area (23.80 dm²), chlorophyll concentration (3.43 mg g⁻¹ FW), root length (18.17 cm), root diameter (33.22 mm), total yield (31.30 t ha⁻¹), beta-carotene content (2.76 mg g⁻¹ FW), and root sugar content (2.07 mg g⁻¹ FW). Regarding the interaction between factors, treatment B₂S₃ was superior, confirming the effectiveness The experiment was conducted in a field belonging to Ibn Al-Baytar Vocational Preparatory School, located in Kerbala/Al-Husayniyah District, during the 2024-2025 growing season to study the effect of foliar spraying with boron and sorbitol on improving some growth, yield, and quality indicators of carrot plants (Daucus carota L.) cv. Nantes. The experiment was carried out according to a randomized complete block design (RCBD) with a factorial arrangement and three replications. The first factor was boron spraying at three concentrations (0, 50, and 100 mg L⁻¹). The second factor was sorbitol spraying at four concentrations (0, 20, 30, and 40 g L⁻¹). The results showed significant differences among boron spray concentrations. Treatment B₂ (100 mg L⁻¹) was superior in plant height (38.40 cm), leaf area (26.51 dm²), total chlorophyll concentration (3.36 mg g⁻¹ FW), root length (18.09 cm), total yield (30.35 t ha⁻¹), beta-carotene content (2.67 mg g⁻¹ FW), and root sugar content (1.93 mg g⁻¹ FW). In contrast, treatment B₁ (50 mg L⁻¹) was superior in root diameter (30.64 mm). The results also showed significant differences among sorbitol spray concentrations, with treatment S₃ (40 g L⁻¹) being superior in plant height (39.36 cm), leaf area (23.80 dm²), chlorophyll concentration (3.43 mg g⁻¹ FW), root length (18.17 cm), root diameter (33.22 mm), total yield (31.30 t ha⁻¹), beta-carotene content (2.76 mg g⁻¹ FW), and root sugar content (2.07 mg g⁻¹ FW). Regarding the interaction between factors, treatment B₂S₃ was superior, confirming the effectiveness https://fsct.modares.ac.ir/article_28949_d8eab7a13d4255428253eef1b2e64b0d.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 An Epidemiological Assessment of Food Allergy Prevalence in Basrah, Iraq: Analyzing Demographic Patterns and Clinical Significance An Epidemiological Assessment of Food Allergy Prevalence in Basrah, Iraq: Analyzing Demographic Patterns and Clinical Significance 115 123 28950 10.48311/fsct.2026.119060.83041 FA Rana Dawood Salman Al-Kamil Department of Clinical Laboratory Sciences, College of Pharmacy, University of Basrah, Iraq. Dawood Dawood Department of Clinical Laboratory Sciences, College of Pharmacy, University of Basrah, Iraq. Maha Abood Hasani Basrah Health Department / Al-Zubair General Hospital. H. N.K. AL-Salman Department of Pharmaceutical Chemistry, College of Pharmacy, University of Basrah, Iraq. Journal Article 2026 01 31 Food allergy (FA) is an undesirable, immunologically mediated adverse reaction to a food or its components, affecting individuals of all ages worldwide. This study aimed to assess the distribution of food allergies among patients attending a specialist clinic in Basrah city, Iraq, with a focus on age and gender patterns. A cross-sectional survey was conducted at the Allergy and Asthma Center in Basrah between February and May 2024. Data from 96 patients who self-reported adverse reactions to foods were analyzed. Patient age, sex, and the most commonly reported allergenic foods were recorded. All 96 participants reported allergies to multiple food items. The most frequently reported allergens were rice (F9), egg yolk (Fx75), apple (F49), and tomato (F25). Younger age groups were more commonly affected. Regarding gender differences, males showed a higher frequency of allergy to marine fish (FX77) and tomato (F25) compared to females. While the study does not provide a population-based prevalence estimate for Basrah city due to the single-center, self-selected sample, the findings indicate a substantial burden of self-reported food allergy in this clinical population. Common allergens included rice, yolk, tomato, egg, and apple. No overall gender difference was observed for most allergens; however, male predominance was noted specifically for marine fish and tomato allergies. The study confirms that age and gender significantly influence the distribution of specific food allergies in this clinical cohort. Food allergy (FA) is an undesirable, immunologically mediated adverse reaction to a food or its components, affecting individuals of all ages worldwide. This study aimed to assess the distribution of food allergies among patients attending a specialist clinic in Basrah city, Iraq, with a focus on age and gender patterns. A cross-sectional survey was conducted at the Allergy and Asthma Center in Basrah between February and May 2024. Data from 96 patients who self-reported adverse reactions to foods were analyzed. Patient age, sex, and the most commonly reported allergenic foods were recorded. All 96 participants reported allergies to multiple food items. The most frequently reported allergens were rice (F9), egg yolk (Fx75), apple (F49), and tomato (F25). Younger age groups were more commonly affected. Regarding gender differences, males showed a higher frequency of allergy to marine fish (FX77) and tomato (F25) compared to females. While the study does not provide a population-based prevalence estimate for Basrah city due to the single-center, self-selected sample, the findings indicate a substantial burden of self-reported food allergy in this clinical population. Common allergens included rice, yolk, tomato, egg, and apple. No overall gender difference was observed for most allergens; however, male predominance was noted specifically for marine fish and tomato allergies. The study confirms that age and gender significantly influence the distribution of specific food allergies in this clinical cohort. https://fsct.modares.ac.ir/article_28950_713a6858eec9a67eeff4b55c6184656a.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Biochemical Effects of Stevia Leaf Extract and Its Purified Glycosides in Animal Models: Implications and Considerations for the Food Industry Biochemical Effects of Stevia Leaf Extract and Its Purified Glycosides in Animal Models: Implications and Considerations for the Food Industry 124 134 28951 10.48311/fsct.2026.119062.83043 FA Zinah Talib Al-Sallami A Department of Food Sciences, Faculty of Agriculture, University of Baghdad, Baghdad, Iraq Iman Hameed Al-Anbari Department of Food Sciences, Faculty of Agriculture, University of Baghdad, Baghdad, Iraq Journal Article 2026 01 31 This study aimed to comparatively evaluate the effects of different Stevia rebaudiana Bertoni-derived sweeteners on key biochemical parameters in healthy rats. The forms tested included a crude aqueous leaf extract, purified stevioside glycosides, and a commercial stevia product. The findings provide insights relevant to ingredient selection in the food industry. Thirty adult male Albino rats were divided into five groups (n=6): a control group (T1), and groups administered (T2) crude extract (1:100, leaf powder: water), (T3) purified stevioside crystals, (T4) commercial stevia crystals, or (T5) sucrose, all at 10 mg/kg body weight. No significant differences in final body weight or liver enzymes (ALT, AST) were observed among the groups. However, the purified stevioside group (T3) showed the most pronounced reduction in blood glucose levels. Notably, significant differences in renal parameters (urea and creatinine) were detected among all groups. Specifically, the crude extract group (T2) exhibited the lowest urea and creatinine levels, while the sucrose-fed group (T5) showed the highest values. The sucrose-fed group (T5) also exhibited elevated serum triglycerides (41.78 mg/dL) and cholesterol (92.33 mg/dL), contrasting with the stevia-treated groups, which showed lower lipid profiles. These findings highlight the distinct physiological impacts of different stevia preparations and underscore the potential metabolic advantages of purified steviol glycosides over sucrose. The results support the application of stevia-based sweeteners in formulating functional foods and beverages aimed at glycemic control and metabolic health. This study aimed to comparatively evaluate the effects of different Stevia rebaudiana Bertoni-derived sweeteners on key biochemical parameters in healthy rats. The forms tested included a crude aqueous leaf extract, purified stevioside glycosides, and a commercial stevia product. The findings provide insights relevant to ingredient selection in the food industry. Thirty adult male Albino rats were divided into five groups (n=6): a control group (T1), and groups administered (T2) crude extract (1:100, leaf powder: water), (T3) purified stevioside crystals, (T4) commercial stevia crystals, or (T5) sucrose, all at 10 mg/kg body weight. No significant differences in final body weight or liver enzymes (ALT, AST) were observed among the groups. However, the purified stevioside group (T3) showed the most pronounced reduction in blood glucose levels. Notably, significant differences in renal parameters (urea and creatinine) were detected among all groups. Specifically, the crude extract group (T2) exhibited the lowest urea and creatinine levels, while the sucrose-fed group (T5) showed the highest values. The sucrose-fed group (T5) also exhibited elevated serum triglycerides (41.78 mg/dL) and cholesterol (92.33 mg/dL), contrasting with the stevia-treated groups, which showed lower lipid profiles. These findings highlight the distinct physiological impacts of different stevia preparations and underscore the potential metabolic advantages of purified steviol glycosides over sucrose. The results support the application of stevia-based sweeteners in formulating functional foods and beverages aimed at glycemic control and metabolic health. https://fsct.modares.ac.ir/article_28951_110eed2c630aab0f3fa87d6473926732.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 A Comparative Investigation of Synthesized Coumarin-Chalcone with Vitamin C for the Inhibition of Enzymatic Browning in Potato A Comparative Investigation of Synthesized Coumarin-Chalcone with Vitamin C for the Inhibition of Enzymatic Browning in Potato 135 145 28952 10.48311/fsct.2026.119085.83047 FA Omar T Ali Department of Chemistry, College of Education for Pure Science, University of Mosul, Mosul-Iraq 0000-0002-9257-4161 Abdallah F Al-burgus General Directorate of Education in Nineveh, Iraq Omar Y Al-abbasy Chemistry Dept., College of education for pure science, University of Mosul, Mosul-Iraq Mohammed Fadhil H Haddad Department of Medical Lab Techniques, Northern Technical University, Mosul, Iraq Journal Article 2026 02 02 The enzymatic browning reaction is one of the primary factors contributing to the deterioration of food products, such as fruits and vegetables, after harvest. This phenomenon is primarily caused by the enzyme polyphenol oxidase (PPO), which alters the organoleptic properties and nutritional value, ultimately leading to economic losses worldwide. The inhibition of PPO prevents this reaction and preserves food products. Coumarin chalcone bearing a hydroxyl group has shown promising antioxidant and enzyme-inhibitory activities. Here, a novel coumarin chalcone, 3-(3-(4-hydroxy-3-methoxyphenyl) acryloyl)-2H-chromen-2-one (CCh), was synthesized, characterized, and tested for its ability to inhibit enzymatic browning in potatoes. The compound was produced through a condensation reaction between 3-acetylcoumarin and vanillin. Its structure was confirmed using 1H, 13C-NMR, and FT-IR spectroscopy. The anti-browning effect of CCh, compared to the known antioxidant, vitamin C, was evaluated over five days of frozen storage. Results showed that CCh effectively inhibited PPO activity and slowed the browning process. Molecular docking simulations with PPO (PDB ID: 2P3X) confirmed CCh’s binding to amino acid residues GLN A331, LYS A61, LEU A53, PRO A89, and THR A136 through hydrogen bonds and hydrophobic interactions. The calculated binding energy of CCh was −4.71 kcal/mol, similar to vitamin C (−5.2 kcal/mol). These findings highlight CCh as a potential natural food preservative and capable of inhibiting enzymatic browning in potatoes, and could extend the shelf life of fruits and vegetables. The enzymatic browning reaction is one of the primary factors contributing to the deterioration of food products, such as fruits and vegetables, after harvest. This phenomenon is primarily caused by the enzyme polyphenol oxidase (PPO), which alters the organoleptic properties and nutritional value, ultimately leading to economic losses worldwide. The inhibition of PPO prevents this reaction and preserves food products. Coumarin chalcone bearing a hydroxyl group has shown promising antioxidant and enzyme-inhibitory activities. Here, a novel coumarin chalcone, 3-(3-(4-hydroxy-3-methoxyphenyl) acryloyl)-2H-chromen-2-one (CCh), was synthesized, characterized, and tested for its ability to inhibit enzymatic browning in potatoes. The compound was produced through a condensation reaction between 3-acetylcoumarin and vanillin. Its structure was confirmed using 1H, 13C-NMR, and FT-IR spectroscopy. The anti-browning effect of CCh, compared to the known antioxidant, vitamin C, was evaluated over five days of frozen storage. Results showed that CCh effectively inhibited PPO activity and slowed the browning process. Molecular docking simulations with PPO (PDB ID: 2P3X) confirmed CCh’s binding to amino acid residues GLN A331, LYS A61, LEU A53, PRO A89, and THR A136 through hydrogen bonds and hydrophobic interactions. The calculated binding energy of CCh was −4.71 kcal/mol, similar to vitamin C (−5.2 kcal/mol). These findings highlight CCh as a potential natural food preservative and capable of inhibiting enzymatic browning in potatoes, and could extend the shelf life of fruits and vegetables. https://fsct.modares.ac.ir/article_28952_f0d90e8af61baa1bcf391504fb5d95da.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Development and characterization of pomegranate seed oil bigel as a healthier shortening replacer in cake formulations توسعه و بررسی بایژل روغن هسته انار به عنوان جایگزین سالم‌تر شورتنینگ در فرمولاسیون کیک 146 158 28953 10.48311/fsct.2026.119305.83059 FA زهرا نظری گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی، مشهد، ایران 0000-0001-7929-2234 Journal Article 2026 02 12 In this study, guar gum, low methoxyl pectin (LMP), and beeswax (BW) were used to prepare hydrogels and oleogels for the production of pomegranate seed oil (PSO) bigels. The rheological and textural properties of the bigels were characterized. Bigel P7 (75% LMP hydrogel + 25% BW oleogel) showed a strong and elastic gel network with a high storage modulus (G') and rheological and textural properties closer to commercial shortenings than other bigel formulations. The fatty acid profile of P7 was rich in unsaturated fatty acids (punicic acid C18:3) and showed lower stearic acid (C18:0) and total saturated fatty acid (SFA) compared to commercial shortenings. The P7-based batter showed flow behavior (power law and Herschel-Bulkley parameters) very similar to the control batter, indicating good processability, aeration, and structural stability during the mixing process. The P7-based cake had lower specific volume, volume increase, and moisture content than the control cake on the first day and after 10 days of storage. The stale behavior of the P7-based cake was slightly higher than the control, indicating that the fat network of shortening interacts more effectively with starch and water to maintain a soft and tender crumb during storage. Overall, these results demonstrate the potential of P7 as a healthier substitute for shortening, with acceptable technological performance and improved nutritional quality. در این مطالعه، از صمغ گوار، پکتین با متوکسیل پایین (LMP) و موم زنبور عسل (BW) برای تهیه هیدروژل‌ها و اولئوژل‌ها برای تولید بایژل‌های روغن دانه انار (PSO) استفاده شد. خواص رئولوژیکی و بافتی بایژل‌ها مشخص شد. بایژل 75% ) P7 هیدروژل LMP + 25% اولئوژل (BW یک شبکه ژل قوی و الاستیک با مدول ذخیره بالا (G') و خواص رئولوژیکی و بافتی نزدیک‌تر به شورتنینگ‌های تجاری نسبت به سایر فرمولاسیون‌های بایژل نشان داد. پروفیل اسید چرب P7 غنی از اسیدهای چرب غیراشباع (پونیسیک اسید ( C18:3 بود و اسید استئاریک (C18:0) و کل اسید چرب اشباع (SFA) کمتری در مقایسه با شورتنینگ‌های تجاری نشان داد. خمیر بر پایه P7 رفتار جریانی (پارامترهای قانون توان و هرشل-بالکلی) بسیار شبیه به خمیر کنترل بود که نشان‌دهنده فرآیندپذیری خوب، هوادهی و پایداری ساختاری در طول فرآیند اختلاط است. کیک بر پایه P7 در روز اول و پس از 10 روز نگهداری، حجم مخصوص، افزایش حجم و رطوبت کمتری نسبت به کیک شاهد داشت. رفتار بیاتی کیک بر پایه P7 کمی بیشتر از نمونه شاهد بود که نشان می‌دهد شبکه چربی شورتنینگ به طور مؤثرتری با نشاسته و آب تعامل می‌کند تا مغز کیک نرم و لطیفی را در طول نگهداری حفظ کند. به طور کلی، این نتایج پتانسیل P7 را به عنوان یک جایگزین سالم‌تر برای شورتنینگ، با عملکرد تکنولوژیکی قابل قبول و کیفیت تغذیه‌ای بهبود یافته، نشان می‌دهد. https://fsct.modares.ac.ir/article_28953_7b889da86fa368b083e6b41f1c879fa9.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Quantification of Major Sugars in Natural and Commercial Honey Varieties Using High-Performance Liquid Chromatography Quantification of Major Sugars in Natural and Commercial Honey Varieties Using High-Performance Liquid Chromatography 158 165 28954 10.48311/fsct.2026.119315.83061 FA Mohammed Alwan Salman College of Agriculture, University of Basrah, Basrah, Iraq Anfal Alwan AL-Temimi College of Agriculture, University of Basrah, Basrah, Iraq Dhia F. Al-fekaiki College of Agriculture, University of Basrah, Basrah, Iraq Alhussein Zaki Almoussawi College of Agriculture, University of Basrah, Basrah, Iraq Journal Article 2026 02 13 The carbohydrate composition of honey serves as a critical indicator of its quality, floral origin, and authenticity. This study was conducted to quantify and compare the major sugar profiles—glucose, fructose, and sucrose—in natural multi-floral honeys collected from four distinct apiary locations in Basra Province, southern Iraq (Al-Haritha, Abu Al-Khasib, Al-Maqal, and Mahijran), alongside imported commercial honey obtained from local markets. Sugar separation and quantification were performed using high-performance liquid chromatography (HPLC). Distinct differences in retention times and sugar concentrations were observed among samples. Fructose was the predominant sugar in all natural honey samples, with the highest concentration recorded in Mahijran honey (47.58%), whereas commercial honey exhibited the lowest fructose content (18.16%). Sucrose concentration ranged from 10.87% (Abu Al-Khasib) to 15.90% (Al-Haritha) in natural honeys, while commercial honey contained 28.84% sucrose, substantially exceeding the maximum limit established by international honey standards. The fructose-to-glucose (F/G) ratio, a key parameter for honey crystallization behavior and authenticity, varied considerably among samples: Al-Haritha (1.37), Abu Al-Khasib (1.26), Al-Maqal (1.54), Mahijran (1.36), and commercial honey (0.63). The F/G ratio of commercial honey fell below the typical range reported for authentic floral honey, suggesting possible adulteration with sugar syrups. These findings demonstrate significant compositional differences between natural Basra honeys and commercial products, highlighting the utility of HPLC-based sugar profiling for honey quality assessment, geographical differentiation, and authenticity verification. The results underscore the need for routine analytical monitoring to protect consumer interests and ensure compliance with national and international honey quality standards. The carbohydrate composition of honey serves as a critical indicator of its quality, floral origin, and authenticity. This study was conducted to quantify and compare the major sugar profiles—glucose, fructose, and sucrose—in natural multi-floral honeys collected from four distinct apiary locations in Basra Province, southern Iraq (Al-Haritha, Abu Al-Khasib, Al-Maqal, and Mahijran), alongside imported commercial honey obtained from local markets. Sugar separation and quantification were performed using high-performance liquid chromatography (HPLC). Distinct differences in retention times and sugar concentrations were observed among samples. Fructose was the predominant sugar in all natural honey samples, with the highest concentration recorded in Mahijran honey (47.58%), whereas commercial honey exhibited the lowest fructose content (18.16%). Sucrose concentration ranged from 10.87% (Abu Al-Khasib) to 15.90% (Al-Haritha) in natural honeys, while commercial honey contained 28.84% sucrose, substantially exceeding the maximum limit established by international honey standards. The fructose-to-glucose (F/G) ratio, a key parameter for honey crystallization behavior and authenticity, varied considerably among samples: Al-Haritha (1.37), Abu Al-Khasib (1.26), Al-Maqal (1.54), Mahijran (1.36), and commercial honey (0.63). The F/G ratio of commercial honey fell below the typical range reported for authentic floral honey, suggesting possible adulteration with sugar syrups. These findings demonstrate significant compositional differences between natural Basra honeys and commercial products, highlighting the utility of HPLC-based sugar profiling for honey quality assessment, geographical differentiation, and authenticity verification. The results underscore the need for routine analytical monitoring to protect consumer interests and ensure compliance with national and international honey quality standards. https://fsct.modares.ac.ir/article_28954_ae0da2b96cb66af397177a53a709860e.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Post-Harvest Processing of Okra (Abelmoschus esculentus L.): A Comparative Review of Drying, Freezing, and Emerging Fermentation Approaches on Phytochemical Stability and Bioactivity Post-Harvest Processing of Okra (Abelmoschus esculentus L.): A Comparative Review of Drying, Freezing, and Emerging Fermentation Approaches on Phytochemical Stability and Bioactivity 166 174 28955 10.48311/fsct.2026.119358.83067 FA Mustafa Khaled Univesity of Fallujah, College of Education, Department of Life Sciences, Iraq Ahlam Zakir Univesity of Fallujah, College of applied science, Department of biotechnology Hajar Falih Univesity of Fallujah, College of applied science, Department of biotechnology Journal Article 2026 02 15 Abstract<br>Okra (Abelmoschus esculentus L.) is a nutrient-rich vegetable, which is inherently very perishable and mainly because it has a high moisture content (8890 ‛ ). As a result, the maintenance of its phytochemical profile requires the introduction of the appropriate post-harvest technologies. The aim of this review is to offer a comparative analysis of the effectiveness of various post-harvest modalities such as: hot air drying (HAD), microwave-vacuum drying (MVD), freeze-drying (FD), infrared drying (ID), and natural convective drying (NCD), and between freezing and blanching pre-treatment in protecting the phytochemical contents of okra. Based on the literature review, it has been observed that freeze-drying is the best post-harvesting technology in preserving the phytochemical composition of okra in terms of the retention of total phenolic content, total flavonoid content, antioxidant activity, vitamin C, and chlorophyll content. However, the process is energy-intensive and requires a longer processing time. Hot air drying at a moderate temperature (50-60°C) is a cost-effective method, but the phytochemical composition of okra is found to degrade considerably. Microwave-vacuum drying is a relatively faster method than hot air drying. Freezing is also found to be effective in preserving the phytochemical composition of okra, but the process requires a continuous supply of electrical energy. Blanching pre-treatment using steam or hot water is found to be effective in preserving the phytochemical composition of okra, but the process results in the loss of water-soluble phenolics and antioxidant compounds. Blanching pre-treatment also enhances the content of carotenoids like β-carotene in okra Abstract<br>Okra (Abelmoschus esculentus L.) is a nutrient-rich vegetable, which is inherently very perishable and mainly because it has a high moisture content (8890 ‛ ). As a result, the maintenance of its phytochemical profile requires the introduction of the appropriate post-harvest technologies. The aim of this review is to offer a comparative analysis of the effectiveness of various post-harvest modalities such as: hot air drying (HAD), microwave-vacuum drying (MVD), freeze-drying (FD), infrared drying (ID), and natural convective drying (NCD), and between freezing and blanching pre-treatment in protecting the phytochemical contents of okra. Based on the literature review, it has been observed that freeze-drying is the best post-harvesting technology in preserving the phytochemical composition of okra in terms of the retention of total phenolic content, total flavonoid content, antioxidant activity, vitamin C, and chlorophyll content. However, the process is energy-intensive and requires a longer processing time. Hot air drying at a moderate temperature (50-60°C) is a cost-effective method, but the phytochemical composition of okra is found to degrade considerably. Microwave-vacuum drying is a relatively faster method than hot air drying. Freezing is also found to be effective in preserving the phytochemical composition of okra, but the process requires a continuous supply of electrical energy. Blanching pre-treatment using steam or hot water is found to be effective in preserving the phytochemical composition of okra, but the process results in the loss of water-soluble phenolics and antioxidant compounds. Blanching pre-treatment also enhances the content of carotenoids like β-carotene in okra https://fsct.modares.ac.ir/article_28955_d89f151c51c3d0903f0b39042fb55753.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation of the antioxidant activity of pomegranate peel and green tea tannins loaded with nanoparticles in cryopreserved burgers Evaluation of the antioxidant activity of pomegranate peel and green tea tannins loaded with nanoparticles in cryopreserved burgers 175 188 28956 10.48311/fsct.2026.119713.83089 FA Noor Alhuda Y. Rasheed Department of Home Economics, College of Education for Girls, University of Baghdad. Fatima F. Jum’a 1 Department of Home Economics, College of Education for Girls, University of Baghdad. Journal Article 2026 03 24 The study aimed to evaluate the effectiveness of pomegranate peel and green tea tannins loaded with selenium nanoparticles and to study their antioxidant effect on burgers prepared from Peking duck meat stored in the refrigerator (4°C) for 6 days. Concentrations of 10%, 5%, and 2.5% were adopted for the natural tannin extract and concentrations of 214.3 µg/ml, 106.7 µg/ml, and 53.35 µg/ml for the tannin extract loaded with selenium nanoparticles. GC-MS analysis identified 19 compounds in pomegranate peels and 20 compounds in green tea. The results showed the superiority of the nano-extract over the natural extract. However, this study lacked critical nanoparticle characterization (size, PDI, zeta potential, TEM, encapsulation efficiency), direct lipid oxidation assays (TBARS), color measurement, microbial analysis, and sensory evaluation, which are recommended for future research. Methanolic extract of pomegranate peels and green tea confirmed that the nano-extract can be effective as a natural antioxidant, as it preserved the quality of burger meat by reducing free radicals when stored in a cold place for 6 days. The nano-extract outperformed with an average of 83.98% in the C1 treatment at a concentration of 500 ppm over the natural extract with an average of 81.65% in the B1 treatment, as well as the control treatment A. The study aimed to evaluate the effectiveness of pomegranate peel and green tea tannins loaded with selenium nanoparticles and to study their antioxidant effect on burgers prepared from Peking duck meat stored in the refrigerator (4°C) for 6 days. Concentrations of 10%, 5%, and 2.5% were adopted for the natural tannin extract and concentrations of 214.3 µg/ml, 106.7 µg/ml, and 53.35 µg/ml for the tannin extract loaded with selenium nanoparticles. GC-MS analysis identified 19 compounds in pomegranate peels and 20 compounds in green tea. The results showed the superiority of the nano-extract over the natural extract. However, this study lacked critical nanoparticle characterization (size, PDI, zeta potential, TEM, encapsulation efficiency), direct lipid oxidation assays (TBARS), color measurement, microbial analysis, and sensory evaluation, which are recommended for future research. Methanolic extract of pomegranate peels and green tea confirmed that the nano-extract can be effective as a natural antioxidant, as it preserved the quality of burger meat by reducing free radicals when stored in a cold place for 6 days. The nano-extract outperformed with an average of 83.98% in the C1 treatment at a concentration of 500 ppm over the natural extract with an average of 81.65% in the B1 treatment, as well as the control treatment A. https://fsct.modares.ac.ir/article_28956_115acf0e62e6e62aab5e6dcd475d1a32.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation of the Inhibitory Effects of Biological Agent (Trichoderma), Chemical Agent (Beltanol), and Nanocoatings (Nano-Chitosan) in Controlling Fusarium solani Fungus) Evaluation of the Inhibitory Effects of Biological Agent (Trichoderma), Chemical Agent (Beltanol), and Nanocoatings (Nano-Chitosan) in Controlling Fusarium solani Fungus) 189 204 28965 10.48311/fsct.2026.119715.83091 FA Thulfiqear A. Jabbar Biology Department, College of Science, University of Karbala, Karbala, Iraq Aqeel N. ALAbedy Plant Protection Department, College of Agriculture, University of Karbala, Iraq AbdulZahra J. Ali Plant Protection Department, College of Agriculture, University of Karbala, Iraq Journal Article 2026 03 24 Among the isolated pathogens, isolate F4 exhibited the highest virulence, significantly impairing seed germination. In vitro antagonistic assays on Potato Dextrose Agar (PDA) revealed that Trichoderma harzianum (T2), T. longibrachiatum (T1), and T. harzianum (T3) demonstrated substantial antagonistic activity (81.67% each) against F. solani. Beltanol showed inconsistent inhibition of Trichoderma isolates, with T1 being among the most resistant, while F. solani was highly sensitive (74.46%). Complete inhibition of all fungal isolates was achieved at 1.00 mL/L of Beltanol. Nano-chitosan exhibited dose-dependent antifungal activity, particularly against F. solani (67.30%). Combined treatments demonstrated synergistic effects; the integration of Beltanol, nano-chitosan, and Trichoderma spp. resulted in the highest germination rate (97.70%), reduced disease incidence, and improved root and shoot dry weights—parameters critical for fruit quality and postharvest shelf life. Furthermore, this combined approach enhanced the activity of plant defense enzymes, which are key to maintaining fruit integrity during storage and transport. The highest peroxidase (POD) activity (5.30 units/mg) was observed in the Trichoderma spp. + F. solani treatment, while maximum catalase (CAT) activity (1.85 units/mg) was recorded in the Trichoderma spp. and F. solani treatment. The highest polyphenol oxidase (PPO) activity (1.74 units/mg) was achieved with the combination of Beltanol, F. solani, and nano-chitosan. These findings suggest that an integrated approach combining chemical, biological, and nano-based interventions offers a sustainable strategy for controlling F. solani infections, thereby improving tomato fruit quality, reducing postharvest losses, and enhancing food safety throughout the supply chain. Among the isolated pathogens, isolate F4 exhibited the highest virulence, significantly impairing seed germination. In vitro antagonistic assays on Potato Dextrose Agar (PDA) revealed that Trichoderma harzianum (T2), T. longibrachiatum (T1), and T. harzianum (T3) demonstrated substantial antagonistic activity (81.67% each) against F. solani. Beltanol showed inconsistent inhibition of Trichoderma isolates, with T1 being among the most resistant, while F. solani was highly sensitive (74.46%). Complete inhibition of all fungal isolates was achieved at 1.00 mL/L of Beltanol. Nano-chitosan exhibited dose-dependent antifungal activity, particularly against F. solani (67.30%). Combined treatments demonstrated synergistic effects; the integration of Beltanol, nano-chitosan, and Trichoderma spp. resulted in the highest germination rate (97.70%), reduced disease incidence, and improved root and shoot dry weights—parameters critical for fruit quality and postharvest shelf life. Furthermore, this combined approach enhanced the activity of plant defense enzymes, which are key to maintaining fruit integrity during storage and transport. The highest peroxidase (POD) activity (5.30 units/mg) was observed in the Trichoderma spp. + F. solani treatment, while maximum catalase (CAT) activity (1.85 units/mg) was recorded in the Trichoderma spp. and F. solani treatment. The highest polyphenol oxidase (PPO) activity (1.74 units/mg) was achieved with the combination of Beltanol, F. solani, and nano-chitosan. These findings suggest that an integrated approach combining chemical, biological, and nano-based interventions offers a sustainable strategy for controlling F. solani infections, thereby improving tomato fruit quality, reducing postharvest losses, and enhancing food safety throughout the supply chain. https://fsct.modares.ac.ir/article_28965_778b443f4e38e2e5a7b573c151cfe64e.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 A Comparative Study on the Effects of Nano- and Microplastics on Nutrient Element Accumulation and Physiological Performance in Arugula (Eruca sativa L.): Implications for Food Crop Safety A Comparative Study on the Effects of Nano- and Microplastics on Nutrient Element Accumulation and Physiological Performance in Arugula (Eruca sativa L.): Implications for Food Crop Safety 205 220 28958 10.48311/fsct.2026.119316.83062 FA Afrah Toma Kalaf Department of Biology, College of Education, Samarra University Saeb Jasim Mohammed 2. Department of Biotechnolog. College of Applied Science . Samarra University Marwan Abdulrazzaq Kamil 3. Assistant Lecturer at Northern Technical University / Technical Institute Al-Dour. Journal Article 2026 02 13 Plastic pollution in irrigation water poses an emerging threat to agricultural systems. This study compared the effects of nanoplastics (NPs, 248 nm) and microplastics (MPs, 34 μm) on arugula (Eruca sativa L.) exposed to 10–100 mg/L concentrations justified by Tigris River contamination modeling. Plants were cultivated for 65 days in controlled chambers; particle characterization employed Py-GC/MS, μ-Raman, TEM-EDS, and confocal microscopy. Nitrogen was quantified by Kjeldahl digestion, and other minerals were quantified by ICP-OES. Statistical analysis used linear mixed-effects models with Benjamini–Hochberg correction. Nanoplastics induced greater nutrient depletion than microplastics: at 100 mg/L, nitrogen declined 50.9% (NP) vs. 37.3% (MP), iron 55.4% (NP) vs. 34.8% (MP) (P < 0.001). Oxidative stress markers (H₂O₂, MDA) increased 189% and 201% under NP vs. 156% and 168% under MP (P < 0.001). Although MP root accumulation (42.4 mg/kg) exceeded NP accumulation (14.4 mg/kg) threefold, NPs proved more phytotoxic. Subcellular imaging revealed NP penetration into chloroplasts and mitochondria; MPs remained extracellular. Fresh biomass declined 58.2% (NP) vs. 41.7% (MP) (P < 0.001). Antioxidant enzyme upregulation was stronger under NP exposure but insufficient to prevent oxidative damage. These findings demonstrate that nanoplastics pose a greater physiological threat to arugula than microplastics through organellar penetration and cellular dysfunction, despite lower tissue accumulation. Results highlight the urgent need to incorporate nano-scale particles into irrigation water quality standards and treatment technologies. Plastic pollution in irrigation water poses an emerging threat to agricultural systems. This study compared the effects of nanoplastics (NPs, 248 nm) and microplastics (MPs, 34 μm) on arugula (Eruca sativa L.) exposed to 10–100 mg/L concentrations justified by Tigris River contamination modeling. Plants were cultivated for 65 days in controlled chambers; particle characterization employed Py-GC/MS, μ-Raman, TEM-EDS, and confocal microscopy. Nitrogen was quantified by Kjeldahl digestion, and other minerals were quantified by ICP-OES. Statistical analysis used linear mixed-effects models with Benjamini–Hochberg correction. Nanoplastics induced greater nutrient depletion than microplastics: at 100 mg/L, nitrogen declined 50.9% (NP) vs. 37.3% (MP), iron 55.4% (NP) vs. 34.8% (MP) (P < 0.001). Oxidative stress markers (H₂O₂, MDA) increased 189% and 201% under NP vs. 156% and 168% under MP (P < 0.001). Although MP root accumulation (42.4 mg/kg) exceeded NP accumulation (14.4 mg/kg) threefold, NPs proved more phytotoxic. Subcellular imaging revealed NP penetration into chloroplasts and mitochondria; MPs remained extracellular. Fresh biomass declined 58.2% (NP) vs. 41.7% (MP) (P < 0.001). Antioxidant enzyme upregulation was stronger under NP exposure but insufficient to prevent oxidative damage. These findings demonstrate that nanoplastics pose a greater physiological threat to arugula than microplastics through organellar penetration and cellular dysfunction, despite lower tissue accumulation. Results highlight the urgent need to incorporate nano-scale particles into irrigation water quality standards and treatment technologies. https://fsct.modares.ac.ir/article_28958_d6a1499555c182d0fa8919c666fa4710.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch Evaluation of the physical, chemical, and sensory properties of biscuits made from a mixture of wheat flour, potato starch, and corn starch 221 231 28959 10.48311/fsct.2026.119758.83096 FA Hind K. Ali Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq. Shaimaa Abbas Dhaher University of Baghdad Presidenc, university of Baghdad, Baghdad, Iraq. Shaimaa Khaled Nassri Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq. Wurood Fawzi Ahmed Department of Food Science, Collage of Agriculture Engineering Science,University of Baghdad, Baghdad, Iraq Journal Article 2026 04 06 This study aimed to demonstrate the effect of manufacturing laboratory biscuits from composite flour by replacing 30% of wheat flour with potato starch (T1) and corn starch (T2) separately, compared to a 100% wheat flour control (T0). The results showed that T1 biscuits had significantly higher moisture (6.28%) and carbohydrate (70.74%) content, while ash (0.68%), protein (6.90%), and fat (15.40%) were reduced compared to the control and T2 biscuits. Physical properties of the biscuits showed that the T0 control treatment achieved the highest diameter, thickness (height), and spread ratio, while the T2 (corn starch) treatment showed the lowest thickness, with significant differences (P≤0.05). Sensory evaluation results indicated that the T0 control treatment achieved the highest overall acceptance scores. However, among the starch-substituted biscuits, T1 (potato starch) scored significantly better than T2 (corn starch). All studied sensory properties showed significant differences (P≤0.05) except for softness and crumb (pulp) colour. The total sensory scores were 91.8 (T0), 87.4 (T1), and 75.6 (T2) out of 100. This study aimed to demonstrate the effect of manufacturing laboratory biscuits from composite flour by replacing 30% of wheat flour with potato starch (T1) and corn starch (T2) separately, compared to a 100% wheat flour control (T0). The results showed that T1 biscuits had significantly higher moisture (6.28%) and carbohydrate (70.74%) content, while ash (0.68%), protein (6.90%), and fat (15.40%) were reduced compared to the control and T2 biscuits. Physical properties of the biscuits showed that the T0 control treatment achieved the highest diameter, thickness (height), and spread ratio, while the T2 (corn starch) treatment showed the lowest thickness, with significant differences (P≤0.05). Sensory evaluation results indicated that the T0 control treatment achieved the highest overall acceptance scores. However, among the starch-substituted biscuits, T1 (potato starch) scored significantly better than T2 (corn starch). All studied sensory properties showed significant differences (P≤0.05) except for softness and crumb (pulp) colour. The total sensory scores were 91.8 (T0), 87.4 (T1), and 75.6 (T2) out of 100. https://fsct.modares.ac.ir/article_28959_a370d17045619236609ce112f89463e6.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Estimation of some total secondary metabolites and profile of polyphenols of grape seeds by HPLC techniques Estimation of some total secondary metabolites and profile of polyphenols of grape seeds by HPLC techniques 232 243 28960 10.48311/fsct.2026.119795.83103 FA Ghufran Hussein AL-hakeem Estimation of some total secondary metabolites and profile of polyphenols of grape seeds by HPLC techniques Ruqaya Manoon Hasan AL-nomani Department of Biology Faculty of education for women University of Kufa Journal Article 2026 04 10 Grape seeds, as by-products of grape processing, are valuable sources of phytochemicals that contribute to human health. This study involved a comprehensive chemical analysis of grape seeds from six Vitis vinifera cultivars to identify their phytochemical components. The seeds were collected from the local market of Najaf AL Ashraf, Iraq, during the 2023 harvest season, shade-dried, ground, and extracted with 99.8% methanol via maceration with shaking for 24 hours. HPLC analysis of the methanolic extracts revealed several phenolic and flavonoid compounds, including catechin, epicatechin, gallic acid, quercetin, and rutin, with varying retention times and concentrations. Quantification was performed using external calibration curves for each standard (R² > 0.999), validated by intra-day and inter-day precision, recovery studies, and limits of detection (LOD) and quantification (LOQ) determined via signal-to-noise ratios. Among the cultivars, V. vinifera cv. Black magic exhibited the highest concentrations of all detected compounds, with catechin being the most abundant. Additionally, the total contents of phenolic compounds (Folin-Ciocalteu), flavonoids (aluminum chloride), anthocyanins (pH differential), alkaloids (BCG), tannins (gelatin precipitation), saponins (gravimetric), terpenoids (colorimetric, linalool standard), and steroids (Zak's method) were quantitatively estimated. The results showed significant variation in the overall chemical content across the six studied cultivars (p< 0.05, ANOVA). Grape seeds, as by-products of grape processing, are valuable sources of phytochemicals that contribute to human health. This study involved a comprehensive chemical analysis of grape seeds from six Vitis vinifera cultivars to identify their phytochemical components. The seeds were collected from the local market of Najaf AL Ashraf, Iraq, during the 2023 harvest season, shade-dried, ground, and extracted with 99.8% methanol via maceration with shaking for 24 hours. HPLC analysis of the methanolic extracts revealed several phenolic and flavonoid compounds, including catechin, epicatechin, gallic acid, quercetin, and rutin, with varying retention times and concentrations. Quantification was performed using external calibration curves for each standard (R² > 0.999), validated by intra-day and inter-day precision, recovery studies, and limits of detection (LOD) and quantification (LOQ) determined via signal-to-noise ratios. Among the cultivars, V. vinifera cv. Black magic exhibited the highest concentrations of all detected compounds, with catechin being the most abundant. Additionally, the total contents of phenolic compounds (Folin-Ciocalteu), flavonoids (aluminum chloride), anthocyanins (pH differential), alkaloids (BCG), tannins (gelatin precipitation), saponins (gravimetric), terpenoids (colorimetric, linalool standard), and steroids (Zak's method) were quantitatively estimated. The results showed significant variation in the overall chemical content across the six studied cultivars (p< 0.05, ANOVA). https://fsct.modares.ac.ir/article_28960_705cbc6741682eaaf63f44ce341c08a7.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 A Critical Review of Microfungal Contamination in Cultivated Edible Mushrooms: Sources, Pathogenicity, and Integrated Management A Critical Review of Microfungal Contamination in Cultivated Edible Mushrooms: Sources, Pathogenicity, and Integrated Management 244 253 28961 10.48311/fsct.2026.120243.83129 FA Hurria H. Al-Juboory Department of Plant Protection, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq Sarah J. Jalil Natural History Research Center and Museum, University of Baghdad, Baghdad, Iraq Journal Article 2026 05 03 This review offers a structured, thematic synthesis of the principal microfungal contaminants, their sources, infection mechanisms, and sustainable control interventions within cultivated edible mushroom systems, explicitly focusing on postharvest implications and integrated management. A methodological narrative literature review was performed using major scientific databases, applying a thematic analysis framework to critically evaluate and synthesize studies on fungal contaminants, contamination pathways, and management methods. Findings were thematically grouped into cultivation systems, pathogen diversity and mechanisms of pathogenicity, detection methodologies, and control strategies. The results define species of Trichoderma, Aspergillus, Penicillium, and Cladobotryum as the most common and economically significant contaminants. Critical contamination points include spawning, casing, and post-harvest handling and storage, driven by poor hygiene, inadequate sterilization, and conducive environmental conditions. These fungi compete with mushroom mycelia through rapid growth, enzymatic degradation, and mycotoxin production, which poses a significant and under-explored risk to both food safety and human health. The review highlights a critical knowledge gap in the quantitative assessment of mycotoxin risks in contaminated mushrooms and the lack of standardized, real-time detection methods. We propose that an Integrated Disease Management (IDM) framework, combining preventive, physical, biological, and minimal chemical interventions, is essential for effective and sustainable control. Future research must prioritize the development of real-time molecular diagnostics, resilient and environmentally friendly biocontrol agents, and climate-smart environmental control systems to enhance the sustainability and safety of global mushroom production. This review offers a structured, thematic synthesis of the principal microfungal contaminants, their sources, infection mechanisms, and sustainable control interventions within cultivated edible mushroom systems, explicitly focusing on postharvest implications and integrated management. A methodological narrative literature review was performed using major scientific databases, applying a thematic analysis framework to critically evaluate and synthesize studies on fungal contaminants, contamination pathways, and management methods. Findings were thematically grouped into cultivation systems, pathogen diversity and mechanisms of pathogenicity, detection methodologies, and control strategies. The results define species of Trichoderma, Aspergillus, Penicillium, and Cladobotryum as the most common and economically significant contaminants. Critical contamination points include spawning, casing, and post-harvest handling and storage, driven by poor hygiene, inadequate sterilization, and conducive environmental conditions. These fungi compete with mushroom mycelia through rapid growth, enzymatic degradation, and mycotoxin production, which poses a significant and under-explored risk to both food safety and human health. The review highlights a critical knowledge gap in the quantitative assessment of mycotoxin risks in contaminated mushrooms and the lack of standardized, real-time detection methods. We propose that an Integrated Disease Management (IDM) framework, combining preventive, physical, biological, and minimal chemical interventions, is essential for effective and sustainable control. Future research must prioritize the development of real-time molecular diagnostics, resilient and environmentally friendly biocontrol agents, and climate-smart environmental control systems to enhance the sustainability and safety of global mushroom production. https://fsct.modares.ac.ir/article_28961_091de388b6057d21b628726885c2b0db.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Evaluation the level of Cu, Zn, Fe, and Pb in instant coffee available in Iraqi market Evaluation the level of Cu, Zn, Fe, and Pb in instant coffee available in Iraqi market 254 261 28962 10.48311/fsct.2026.120622.83148 FA Enas Jabbar Hasan Science Department, basic education College, University of Al-Mustansiriya, Iraq Samer Muhi Taha Department of Fields Crops, College of Agriculture, Al- Qasim Green University, Babylon 51013, Iraq. Journal Article 2026 05 20 Coffee is one of the most consumed beverages in the world. It contains many micronutrients, such as zinc, manganese, copper, and iron, but may also contain toxic metals like cadmium and lead, which have harmful effects as a result of their accumulation. The aim of this study is to evaluate the levels of some trace elements (Cu, Zn, Fe, and Pb) in instant coffee available in Iraqi markets and to assess the potential health risks associated with their consumption. This study included sixteen commercial brands of instant coffee samples (one sample per brand, with three replicates per sample) collected from Iraqi markets between July and October 2025. Element levels were estimated using a Shimadzu AA-646 atomic absorption spectrophotometer (AAS) . All samples were prepared in triplicate and results are reported as mean ± standard deviation. The levels of Cu, Zn, Fe, and Pb ranged between (1.00–1.9) μg/g, (7.81–10.3) μg/g, (37.8–44.6) μg/g, and (0.008–0.018) μg/g, respectively. All concentrations of these elements, except iron, were within the permissible limits established by Iraqi Standard Specifications (No. 1447, 1999) and international guidelines (WHO/FAO). The estimated daily intake (EDI), target hazard quotient (THQ), and cancer risk (CR) for Pb indicated no significant non-carcinogenic or carcinogenic risks for consumers at typical consumption levels. However, the elevated iron levels in all samples warrant further investigation. Coffee is one of the most consumed beverages in the world. It contains many micronutrients, such as zinc, manganese, copper, and iron, but may also contain toxic metals like cadmium and lead, which have harmful effects as a result of their accumulation. The aim of this study is to evaluate the levels of some trace elements (Cu, Zn, Fe, and Pb) in instant coffee available in Iraqi markets and to assess the potential health risks associated with their consumption. This study included sixteen commercial brands of instant coffee samples (one sample per brand, with three replicates per sample) collected from Iraqi markets between July and October 2025. Element levels were estimated using a Shimadzu AA-646 atomic absorption spectrophotometer (AAS) . All samples were prepared in triplicate and results are reported as mean ± standard deviation. The levels of Cu, Zn, Fe, and Pb ranged between (1.00–1.9) μg/g, (7.81–10.3) μg/g, (37.8–44.6) μg/g, and (0.008–0.018) μg/g, respectively. All concentrations of these elements, except iron, were within the permissible limits established by Iraqi Standard Specifications (No. 1447, 1999) and international guidelines (WHO/FAO). The estimated daily intake (EDI), target hazard quotient (THQ), and cancer risk (CR) for Pb indicated no significant non-carcinogenic or carcinogenic risks for consumers at typical consumption levels. However, the elevated iron levels in all samples warrant further investigation. https://fsct.modares.ac.ir/article_28962_5103ae07e6b7cd584364696695b075de.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Antiparasitic Activity of Medicinal Food Plants (Allium sativum, Punica granatum, and Carica papaya) against Intestinal Parasites: Phytochemical, Nutritional, and In Vitro Evaluation Antiparasitic Activity of Medicinal Food Plants (Allium sativum, Punica granatum, and Carica papaya) against Intestinal Parasites: Phytochemical, Nutritional, and In Vitro Evaluation 262 277 28963 10.48311/fsct.2026.120972.83185 FA Manahel Hadi Mjefi Department of Biology, College of Science, University of Wasit, Wasit, Iraq Bdour Mohammed Al-Shweily Department of Biology, College of Science, University of Wasit, Wasit, Iraq Noor J. Hussein J. Hussein Department of Biology, College of Science, University of Wasit, Wasit, Iraq Journal Article 2026 06 02 The extraction was performed using 80% ethanol (maceration for 72 hours at room temperature) and distilled water (decoction at 100°C for 30 minutes). The extraction yields for ethanolic extracts were: A. sativum 12.4%, P. granatum 18.7%, C. papaya 10.2% (w/w dry weight). All three extracts were found to contain alkaloids, flavonoids, tannins, phenols, terpenoids and saponins from the qualitative phytochemical screening. The quantitative analysis showed that P. granatum ethanolic extract had the highest total phenolic content (287.6 ± 12.4 mg GAE/g DW), total flavonoid content (134.2 ± 6.7 mg QE/g DW) and total tannin content (98.7 ± 4.8 mg TAE/g DW). Proximate nutritional analysis performed according to AOAC methods revealed that the protein content of A. sativum (6.4 ± 0.3%) was significantly higher than those of the other species while the vitamin C content of C. papaya (61.8 ± 3.4 mg/100 g) was significantly higher than those of the other species. P. granatum was found to be the most active against all the parasites used in this study, with the lowest IC₅₀ value of 1.4 ± 0.09 mg/mL against G. lamblia trophozoites, followed by A. sativum (2.8 ± 0.18 mg/mL) and C. papaya (5.2 ± 0.31 mg/mL). The positive controls used were metronidazole (IC₅₀ 0.8 ± 0.04 mg/mL for Giardia and Entamoeba), nitazoxanide (IC₅₀ 1.2 ± 0.06 mg/mL for Cryptosporidium), and pyrimethamine (IC₅₀ 1.8 ± 0.09 mg/mL for Toxoplasma). The extraction was performed using 80% ethanol (maceration for 72 hours at room temperature) and distilled water (decoction at 100°C for 30 minutes). The extraction yields for ethanolic extracts were: A. sativum 12.4%, P. granatum 18.7%, C. papaya 10.2% (w/w dry weight). All three extracts were found to contain alkaloids, flavonoids, tannins, phenols, terpenoids and saponins from the qualitative phytochemical screening. The quantitative analysis showed that P. granatum ethanolic extract had the highest total phenolic content (287.6 ± 12.4 mg GAE/g DW), total flavonoid content (134.2 ± 6.7 mg QE/g DW) and total tannin content (98.7 ± 4.8 mg TAE/g DW). Proximate nutritional analysis performed according to AOAC methods revealed that the protein content of A. sativum (6.4 ± 0.3%) was significantly higher than those of the other species while the vitamin C content of C. papaya (61.8 ± 3.4 mg/100 g) was significantly higher than those of the other species. P. granatum was found to be the most active against all the parasites used in this study, with the lowest IC₅₀ value of 1.4 ± 0.09 mg/mL against G. lamblia trophozoites, followed by A. sativum (2.8 ± 0.18 mg/mL) and C. papaya (5.2 ± 0.31 mg/mL). The positive controls used were metronidazole (IC₅₀ 0.8 ± 0.04 mg/mL for Giardia and Entamoeba), nitazoxanide (IC₅₀ 1.2 ± 0.06 mg/mL for Cryptosporidium), and pyrimethamine (IC₅₀ 1.8 ± 0.09 mg/mL for Toxoplasma). https://fsct.modares.ac.ir/article_28963_18d84eb30b59b5f3cc748bfe9f68b472.pdf

انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 The effect of adding alcoholic extract of grape seed on some indicators of oxidation and microbial contamination of cooling preserved beef The effect of adding alcoholic extract of grape seed on some indicators of oxidation and microbial contamination of cooling preserved beef 278 290 28964 10.48311/fsct.2026.84098.0 FA Ali Mohamed Animal Production Department, Agriculture College, Misan University- Misan, Iraq. مصطفی ادنان آیدان گروه علوم غذایی، دانشکده کشاورزی، دانشگاه میسان - میسان، عراق علی احمد خلاف گروه بیوتکنولوژی کشاورزی، موسسه فنی کوت، دانشگاه فنی میانه عراق Journal Article 2025 09 14 The study was conducted in the laboratories of the Department of Animal Production/ College of Agriculture / Misan University from 5/10/2023 to 15/11/2023 to improve the qualitative qualities of meat by reducing some standards of oxidation and microbial contamination of the cooling preserved beef. The study used 6 kg of veal, divided into four treatments, each involving 1.5 kg of meat and three repeaters at a rate of 500 grams of meat per repeater. After conducting the alcoholic extraction of grape seeds, preparing meat samples, and distributing them in plastic containers, the experimental treatments were as follows, T1: control treatment without any addition. T2, T3, T4: Treatment of immersing the meat piece with alcoholic extract concentration 0.02, 0.03, 0.04 % respectively این مطالعه در آزمایشگاه‌های گروه تولیدات دامی/ دانشکده کشاورزی/ دانشگاه میسان از تاریخ 5/10/2023 تا 15/11/2023 به منظور بهبود کیفیت گوشت با کاهش برخی از استانداردهای اکسیداسیون و آلودگی میکروبی گوشت گاو نگهداری شده در حالت خنک انجام شد. در این مطالعه از 6 کیلوگرم گوشت گوساله استفاده شد که به چهار تیمار تقسیم شدند که هر تیمار شامل 1.5 کیلوگرم گوشت و سه تکرار با میزان 500 گرم گوشت در هر تکرار بود. پس از انجام عصاره‌گیری الکلی از هسته‌های انگور، تهیه نمونه‌های گوشت و توزیع آنها در ظروف پلاستیکی، تیمارهای آزمایشی به شرح زیر بودند: T1: تیمار شاهد بدون هیچ گونه افزودنی. T2، T3، T4: تیمار غوطه‌ور کردن قطعه گوشت با عصاره الکلی با غلظت‌های به ترتیب 0.02، 0.03، 0.04 درصد https://fsct.modares.ac.ir/article_28964_f9aa778d602c7ba036e50f85deeb7250.pdf