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  The aim of the study was to evaluate antimicrobial effect of extract of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) to prevent growth of pathogenic bacteria (Staphylococcus aureus, Geotrichum candidium) was studied  industrial Doogh samples. For this purpose, three levels of concentration of extract that containing (0, 0.075, 0.15 v/v) was prepared. Survival or decrease in the bacterial population in 40 treatments (3 times repeated) in the samples of sterilized Doogh, which that contain a suspension of pure specific strains of Staphylococcus and Geotrichum in the during 24 hours and 14 days by measuring the kinetics of bacterial pathogens was investigated using response surface design. Analysis Results in the inhibition effects of natural antibiotic agent in the Doogh samples revealed that  concentrations of thymus extract % 0.14 (v/v) , Mentha oil % 0.11 (v/v) and Ziziphora oil % 0(v/v)  is the inoculation rate, which in most circumstances Reduction Staphylococcus aureus in 24 h 2.84Log/ml, 7 days in the 1.63 Log/ml

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   Ice cream is a complex food colloid including fat droplet and air cells that dispersed on the relatively frosted aqueous phase. In this research work, the effect of the fat at the four level  ( 2.5, 5, 7.5, 10 % ) , pekmez  at the three level ( 0, 9, 18 %) ,  two types of hydrocolloids (Carboxyl Methyl Cellulose and balangu ) each at the four level ( 0.1, 0.3 ,0 .5 , 0.7 % ) on the viscous flow properties and total acceptance of  ice cream by response surface methodology (RSM) was investigated.  The flow behavior of all samples using Power law, Casson, Bingham and Herschel- Bulkley models was investigated. According to the R² (≥0.99) and RMSE (≤0.9314) values, it is obvious that the Power law model is highly appreciated for describe flow behavior of ice cream samples. Also the Result indicated that casson plastic model was highly significant for evaluate yield stress of ice cream samples. Samples containing Balangu gum has higher consistency coefficient and yield stress and lower flow behavior index than samples containing CMC. Its worth to mention that Herschel-Bulkley model gave negative values for yield stress which has no physical meaning. Balangu seed gum (BSG) in comparison to carboxyl methyl cellulose did not have a significant effect (P > 0.05) on the total acceptance. The Desirability function has been achieved as 0.93 which, itself, indicates the accuracy of optimization. The optimum formulation has been found as following: fat of 5.6%, BSG of 0.6% , Pekmez of 18%, respectively.

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Fermentation is used for centuries to protect quality improvements or flavor modifications of cereals, fruits, vegetables, milk and meat. Yellow Zabol kashk (Sistani) is a grain-dairy fermented product, which is highly consumed in Sistan-Baluchistan province. The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product to introduce the native strains. These strains could be used in industry or some of them may be considered as probiotic strains. The cell morphology of each strain was investigated. Then gram-positive and catalase-negative isolates were selected. In order to classify 83 selected isolates that seemed Lactic Acid Bacteria according to preliminary experiments, physiological and biochemical tests, including growth at 10°C and 45°C, 6.5%  NaCl, pH=4.4 and pH=9.6, carbon dioxide production from Glucose and carbohydrates fermentation were performed. Twenty eight selected isolate identified genotypically based on 16S rRNA gene sequencing. The results showed that the isolates belong to: Lactobacillus plantarum (24.09 %), Lactobacillus helveticus (13.25 %), Lactobacillus brevis (963 %), Lactobacillus delbrueckii (18.07 %), Lactococcus lactis (13.25 %), Leuconostoc mesenteroides (9.63 %), Leuconostoc citreum (2.40 %) and Pediococcus pentosaceus (9.63 %). To identify the bacteria, especially lactic acid bacteria it is suggested using both culture and molecular-based method.

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In this study, the antimicrobial effect of Citrus aurantium essential oil on Bacillus cereus, Listeria innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Candida albicans was evaluated. The chemical compounds, total phenol content, total flavonoids content and antioxidant potential of Citrus aurantium essential oil were determined. The results of phytochemical analysis (Ferric chloride and Shinoda) showed that, phenol, flavonoids and flavone demonstrated the presence in Citrus aurantium essential oil. Based on gas chromatography–mass spectrometry results 19 compounds identified in Citrus aurantium essential oil. Linalool (21.29 %) was the major compound in Citrus aurantium essential oil. The total phenolic content and total flavonoids content of Citrus aurantium essential oil were equal to 41.35 ± 0.46 mg GAE/g DM and 2.98 ±0.50 mg QE/g DM, respectively. The antioxidant potential based on radical Scavenging and β-carotene linoleic acid of Citrus aurantium essential oil were equal to 102.85 ± 0.60 μg/ml and 65.60% respectively. The longest and the shortest diameters of the inhibition zone at the concentration of 45 mg/ml pertained to, Listeria innocua (16.50 ±0.66 mm) and Salmonella typhi (9.80 ±0.43 mm), respectively. The minimum inhibitory concentration of the Citrus aurantium essential oil ranged from 3.125 mg/ml to 100 mg/ml, while its minimum bactericidal/fungicidal concentration ranged from 3.125 mg/ml to 200. Based on the present research, the essential oil Citrus aurantium antioxidant potential and antimicrobial activity on several food-borne pathogens tested and thus can be a good source of food industrial.

 

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       In this study, the antimicrobial effect of Ocimum basilicum essential oil with different qualitative and quantitative methods (disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration) as well as the effects of its interaction with tetracycline and chloramphenicol antibiotics on Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli were evaluated. The chemical compounds, antioxidant activity and total phenolic content of Ocimum basilicum essential oil were measured. The results showed that Ocimum basilicum essential oil contained 31 compounds. Estragole was the major constituent of the essential oil with a percentage of 30.75. The antioxidant activity of Ocimum basilicum essential oil was 70% based on free radical scavenging capacity (DPPH). The total phenolic content of the essential oil was 29.05±0.50 mg GAE/g. The most sensitive and the most resistant bacteria with diameter inhibition zone 21.95 mm and 10.00 mm were Bacillus cereus and Escherichia coli respectively. The effects of interaction of Ocimum basilicum essential oil with tetracycline and chloramphenicol antibiotics on gram negative bacteria showed synergistic status. The minimum inhibitory concentration of the essential oil was equal to 12.5, 6.25, 6.25, 200 and 200 mg/ml for Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli respectively. The minimum bactericidal concentration of Ocimum basilicum essential oil was equal to 50, 12. 5, 12.5, 400 and 400 mg/ml for bacteria respectively.

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Dual properties of Enterococcus on the one hand, have made them suitable and accepted bacteria as starter cultures in the production of food products and probiotics, but on the other hand, because of antibiotic resistance properties and virulence factors, has resulted in concerns about the consumer’s health. In this study, in order to evaluate the antibiotic resistance of enterococcal isolates, the disk diffusion method was used. Also, culture-based method was applied for hemolytic and gelatinase activities. The results of the inhibition zone of Enterococcus isolates against common clinical antibiotics revealed that the isolates were sensitive to Vancomycin and Ampicillin and are resistant to Kanamycin and Streptomycin. The isolates showed very little resistance to Tetracycline and Chloramphenicol and none of the isolates were resistant to all tested antibiotics. Results obtained from hemolytic activity of isolates showed that none of examined isolates were capable of blood hemolysis and consequently no clear zone of inhibition in medium containing sheep’s blood. All of isolated were γ hemolytic and they have no hemolytic activity. Gelatinase activity results confirmed that none of the isolates are able to produce clear zone in tryptone soy agar containing gelatin.

 

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        In this study, Antibacterial activity of garlic essential oil used by disk diffusion method, micro-dilution broth (minimum inhibitory concentration) and minimum bactericidal concentration (MBC) on a number of pathogenic strains (Pseudomonas aeruginosa, Escherichia coli, Listeria innocua and Staphylococcus aureus) was studied in vitro. Chemical compounds of garlic essential oil were identified by gas chromatography. The antioxidant potential, total phenol and flavonoid were determined using radical reduction capacity, Folin–Ciocalteu and aluminum trichloride colorimetric, respectively. The results showed that the minimum inhibitory concentration of garlic essential oil was 128, 128, 32 and 64 mg/ml for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria innocua respectively. By increasing the concentration of essential oil, the diameter of the inhibition zone increased. The highest inhibition zone with 31.70 ± 0.55 mmm diameter was due to Staphylococcus aureus. The results showed that gram-negative bacteria of Escherichia coli and Pseudomonas aeruginosa were the most resistant to garlic essential oil. The results of identification of the chemical compounds of garlic essential oil showed that the combination of di-allyl disulfide was 40.3% higher. Total phenol, flavonoids and antioxidant activity of garlic essential oil was 0.33 mg gallic acid in gram, 0.24 mg quercetin in grams and 80% respectively. The results of this study showed that garlic can be used as a potential source for the production of pharmaceutical compounds.

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     The objective of this study was to extract the essential oil of purple basil leaf, to identify its compounds and to investigate its antimicrobial effects on some food-borne pathogenic bacteria through different qualitative and quantitative methods, and eventually, to compare it with some antibiotics including vancomycin and gentamycin in vitro. The essential oil components were identified with GC/MS. The antimicrobial effect of basil essential oil was measured through well diffusion agar (WDA), and finally, the minimum inhibitory concentration (MIC) of the essential oil was determined using microdilution broth and triphenyl tetrazolium chloride. The results revealed that 28 identified compounds constituted 99.28% of the whole essential oil compounds. p-Allylanisole (51.64%) was the most abundant component of the essential oil. In addition, other main components such as n-Tricosane (24.83%) and Linalool (14.81%). In the wall in agar method, the mean free zone diameter was equal to 15.9 mm in the case of Gram-positive bacteria and 11.15 mm in the case of Gram-negative ones. The minimum MIC of purple basil essential oil ranged from 4.6 to 36.8 mg/ml in the case of pathogenic bacteria. Moreover, its minimum bactericidal concentration varied from 4.6 to 73.6. in conclusion, it can be said that purple basil essential oil was effective on Gram-positive bacteria at lower concentrations and could inhibit their growth.

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Recently, the use of chemical and synthetic preservatives for the control of microbial pathogenesis growth has been remarkably decreased. Today, essential oils (EOs) have been considered to be natural preservatives. Fennel is among the aromatic medicinal plant that can be used as a natural preservative. In this study, to investigate the antimicrobial activity of fennel essential oil on some pathogenic microorganisms causing infection and food poisoning (Escherichia coli, Staphylococcus aureus and Candida albicans) were used disk diffusion agar (Kirby-Bauer), well diffusion agar, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration methods. The interaction of fennel essential oil (FEO) with kanamycin antibiotic was investigated. The results disc diffusion agar and well diffusion agar antimicrobial assays showed that S. aureus was the most sensitive bacteria with the highest inhibition zone compared to the other microorganisms. The effects of interaction of FEO with kanamycin antibiotic on Escherichia coli, Staphylococcus aureus showed synergistic status. In general, FEO was able to prevent the growth of Escherichia coli, Staphylococcus aureus and Candida albicans “in vitro”.

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In traditional medicine, Mentha pulegium was used for sinusitis treatment, gastrointestinal disorders, respiratory disorders and food detoxity. In this research, Mentha pulegium essential oil (MPEO) antibacterial activity on some foodborne pathogens was considered. For research on MPEO interaction with chloramphenicol and gentamicin antibiotic, sub-minimum inhibitory concentration was used. The results showed that in growth medium MPEO able to control pathogen microorganisms. The inhibition zone diameter (IZD), in disk diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 16/50, 14/60, 10, 14, 10 mm respectively. The mean of IZD in well diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 14/40, 16, 12, 14/30, 10, 10/10 mm respectively. The results showed that in combination of MPEO with gentamicin antibiotic, for all bacteria, synergistic was observed. In combination of MPEO, with chloramphenicol antibiotic in Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, synergistic state was observed. Minimum inhibitory concentration in MPEO for all bacteria was 6/25 mg/ml. In general, with regard to acquired results, one can use MPEO for pathogenic microorganisms growth control in foods.

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Gamma Aminobutyric Acid (GABA) is a bioactive molecule with different physiological roles in the body that inhibits neuronal stimulation and inhibits the delivery of stress-containing messages, has a calming effect and is used to treat diseases. Different has an effective role. In the present study, the possibility of producing this amino acid by Lactococcus lactis NZ1330 was investigated. In order to optimize the fermentation process three levels of dairy sludge (5,10,15%), monosodium glutamate (0, 0.5 and 1%) were selected at 24, 48 and 72 hours after fermentation. The presence of GABA in the culture medium was investigated by thin layer chromatography. Spectrophotometric method was used to quantify the bands present in thin-layer chromatography. Optimization results at 95% significance level showed that the optimum treatment consisted of medium containing 11.2% dairy sludge, 0.7% monosodium glutamate and 70 hours fermentation at 32 ° C and under these conditions, GABA production was ppm. It's 400. Therefore, this combination of media can be used as a suitable substrate for the production of valuable GABA drug and bioactive compounds

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The plant Stachys schtschegleevii is used in the Iranian traditional medicine for the treatment of bacterial infections, rheumatism fever, and inflammatory diseases. In this study, the maceration extraction method with ethanol and water was used to obtain S. schtschegleevii extract, and extraction yield, total phenol content, and antioxidant and antimicrobial activity of the obtained extracts were evaluated. The extraction yield of S. schtschegleevii ethanolic extract was higher than that of aqueous extract (8.8±0.27 vs. 6.9±0.33%), and its total phenol content was also higher compared to the aqueous one (55.35±0.28 vs. 49.4±0.62 mg gallic acid/g dried extract). Antioxidant activity based on IC50 showed that the ethanolic extract, due to its higher total phenol content, has the ability to deactive and neutralize free radicals more efficiently in comparison to the aqueous extract. Antimicrobial results (disk diffusion agar, minimum inhibitory concentration and minimum bactericidal concentration) indicated that bacteria Staphylococcus aureus, Listeria innocua, Escherichia coli and Pseudomonas aeruginosa were more sensitive to the ethanolic extract, and at the same concentration of ethanolic and aqueous extracts, gram-positive bacteria (Staphylococcus aureus and Listeria innocua) had higher sensitivity than the gram-negative ones (Escherichia coli and Pseudomonas aeruginosa). Thus, S. schtschegleevii extract rich in phenolic compounds with appreciable antimicrobial and antioxidant activity could be used as an ingredient to increase nutritional value and shelf-life of food products.

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This study was aimed to fabricate a novel active edible coating with remarkable antioxidant and antimicrobial activity to ameliorate the beef shelf-life. For this purpose, the essential oil of Thymus vulgaris was firstly extracted by hydrodistillation method and its in-vitro antioxidant and antibacterial properties were then evaluated. The essential oil had a potentially high antioxidant activity and it was able to reduce the growth of bacteria Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, and Pseudomonas aeruginosa. The essential oil was then mixed with Plantago lanceolata seed mucilage to fabricate an active edible coating. The edible coating was used to coat beef and increase its shelf-life. The use of edible coating containing different concentration of essential oil significantly (p<0.05) inhibit the fat oxidation extent (primary and secondary products) and increase in total viable count, psychrotrophic bacteria, and coliforms in beef samples, and improved its shelf-life up to 6-day storage at refrigeration condition. In general, the T. vulgaris essential oil-loaded P. lanceolate seed mucilage-based edible coating could be used to control the lipid oxidation and microbial growth, as well as, to improve the shelf-life of meat products or other food products.

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In this investigation, the Cordia myxa fruit mucilage (CMFM) was extracted by water to seed ratio 1:6, extraction temperature 58 ᵒC, and pH 4. After sterilization of extracted mucilage, its antibacterial activity was assessed on pathogenic bacteria including Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis under laboratory conditions. Antimicrobial potential of mucilage, at the different CMFM levels: 37.5, 75, 150 and 300 mg/ml was evaluated using disk diffusion agar and well diffusion agar methods. Furthermore, the interaction of CMFM with gentamicin and chloramphenicol antibiotics was assessed. Results shown that by increasing the CMFM concentrations, the inhibition zone diameter around the discs were noticeably increased. In the disk diffusion agar method, the highest inhibition zone diameter was observed at the concentration of 300 mg/ml CMFM for Staphylococcus epidermidis with 11.10 mm. The minimum inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis was 64, 64, 16, 32, 128, 64, 256 and 64 mg/ml, respectively. Results shown that the minimum bactericidal concentration (MBC) of CMFM for the all tested bacterial strains was greater than their MIC.

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Assessing factor affecting Iranian Pistachio export due to comparative advantage and share of Iran in international market of this crop is very important. In recent years, pistachio exports has faced many challenges including limitation of aflatoxin maximum of importing countries. In the present study, factors affecting on Pistachio export with emphasis on the role of aflatoxins were evaluated by gravity model. For obtained this goal, the major importing countries pistachio were determined and panel data from the years 1990-2017 were used. The results of gravity model estimation showed that the limitation of aflatoxin, GDP, population and border for selected importing countries has significant positive effect on the export of Iran Pistachio. The result suggested that Iran to maintain it is share in the Pistachio global market, pistachio with high quality and lesser aflatoxin have to be product, as well as, sanitation laws are approved based on international laws could be very useful.

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Shirazi thyme with the scientific name of Zataria multiflora Boiss is an aromatic seasoning shrub related to Lamiaceae family. In traditional medicine, this herbal plant has been used as a flavoring agent, food and beverages preservative, respiratory tract infection treatment, preventing fluctuation and as antispasmodic, disinfectant and anaesthetic drug. The aim of this investigation was to assess the antibacterial activity of Zataria multiflora essential oil (ZMEO) as alone and in combination with gentamicin and chloramphenicol antibiotics against some foodborne pathogenic bacteria. To determine the mutual pharmaceutical effect of ZMEO with the gentamicin and chloramphenicol antibiotics, the sub-minimum inhibitory concentration (sub-MIC) method was used. Disk diffusion agar and well diffusion agar were also used to determine the inhibition zone diameter of ZMEO. Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were performed using with microdilution broth and pour plate techniques, respectively. Results showed that Gram-negative bacteria had higher inhibition zone diameter as compare with Gram-positive ones. In case of simultaneous application of ZMEO with gentamicin and chloramphenicol antibiotics, the inhibition zone diameter for Listeria innocua was significantly increased. The MIC of ZMEO for Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria innocua were determined as 0.50, 0.25, 0.50, 0.25 and 0.25 mg/mm, respectively. The MBC of ZMEO for all the pathogenic strains was 2 mg/mm. According to the result of this study, Shirazi thyme has a great potential as a preservative in food industry in addition to its application as seasoning agent and herbal-tea production. 

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Due to the extensive use of chemical preservatives to increase the shelf life of foods and the prevalence of colorectal cancer, the demand for natural and safe pharmaceuticals and preservatives has increased. Thus, this study aimed to evaluate the antioxidant and cytotoxic potentials of Foeniculum vulgare essential oil, which has vast applications in the traditional medicine. In this study, the essential oil of F. vulgare was extracted by hydrodistillation method and its chemical constituents were identified quantitatively and tentatively using gas chromatography coupled to mass spectrometry and fourier transform infrared spectroscopy. The total phenol and flavonoid contents of the essential oil and its antioxidant activity (DPPH and ABTS free radicals scavenging activity and β-carotene/linoleic acid bleaching inhibition) were also investigated. The cytotoxic effect of F. vulgare essential oil was evaluated on colon cancer cell lines (HT29) using MTT assay. Anethole (75.61%) was the main chemical compound of F. vulgare essential oil and its absorption peaks were appeared at 1244 and 840 cm^-1. The total phenol and flavonoid contents of F. vulgare essential oil were 12.87 mg GAE/g and 39.67 mg QE/g, respectively. The antioxidant capacity of the essential oil, based on DPPH radical scavenging activity, ABTS radical scavenging activity, and β-carotene/linoleic acid bleaching inhibition, were 26.68, 39.57, and 32.38%, respectively. The cytotoxic effect of the essential oil on the colon cancer cells was depended on its concentration. The F. vulgare essential oil could be used as a natural compound to inhibit the oxidation of foods and the prevalence of colorectal cancers.

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Clove and Fennel have been widely used in traditional medicine for treatment of diseases. Regarding the existence of the active biological compounds in these plants, it seems that these plants have considerable antibacterial effects.In this experimental study, the Kirby–Bauer, the dilution method in the liquid medium and minimum bactericidal concentration (MBC) were used to evaluate and compare the antibacterial effects of the Clove and Fennel essential oils. The interactions were determined by calculating fractional inhibitory concentration (FIC), according to the European Committee for antimicrobial susceptibility testing protocol. The checkerboard method was performed using 96-well microtiter plates. The results showed that Staphylococcus epidermidis was the most sensitive strain to Clove and Fennel essential oils. The effects of interaction of Clove and Fennel essential oils with chloramphenicol antibiotic on all bacteria showed synergistic status (except for the fennel essential oil on Bacillus cereus). Calculation of fractional inhibitory concentration indicated that there was no interaction between the Clove and Fennel essential oils on Salmonella typhi, Enterobacter aerogenes and Staphylococcus epidermidis. Regarding the checkerboard data, one FICIs (>0.5 to 1) indicated the additive effect (Bacillus cereus). Bacillus cereus is one of the most important bacteria that causing food poisoning, it is possible to use a combination of Fennel and Clove essential oils as a natural preservative in the food industry.

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Algae and microalgae are great potential sources of natural compounds that can be used to produce functional foods. Spirulina platensis is one of the edible microalgae with no side effects. Lack of cellulose in the cell wall of Spirulina platensis makes it easy to digest. However, other microalgae do not have this advantage. This property has made Spirulina platensis more valuable. The purpose of this study was to use Spirulina platensis as egg white replacer and investigate its effect on physicochemical and sensory properties of sponge cake during storage time. For this purpose, different egg white ratios (0, 25, 50, 75 and 100% w/w) were substituted in sponge cake formulation with Spirulina platensis powder. The results showed that the addition of Spirulina platensis powder reduced the moisture content, specific volume, porosity and cohesiveness of the samples. Protein, fat, ash, pH and firmness of sponge cake samples increased with increasing amounts of microalgae powder. As the amount of Spirulina platensis microalgae powder increased, overall acceptance of the samples decreased, but this decrease was not significant (p˂0.05). In general, the use of Spirulina platensis powder in small quantities as an egg white replacer, improved the properties of sponge cake.

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At present, increasing public awareness of the health and nutritional properties of agricultural products and their products, as well as the effects of chemical toxins and synthetic preservatives, doubles the demand for fresh and chemical-free food preservatives. Froriepia subpinnata is a member of the family Umbelliferae. This plant is native central and northern parts of Iran. Disk diffusion agar, well diffusion agar, minimum inhibitory concentration (broth microdilution and agar dilution) and minimum fungicidal concentration were used to evaluated the antifungal effect of Froriepia subpinnata essential oil. The results showed that Froriepia subpinnata essential oil was well able to prevent the growth of fungal strains that cause black and gray spoilage in vitro. The results showed that the inhibition zone diameter (disc diffusion method) for the fungal strains of Aspergillus niger and Botrytis cinerea was 15.50 and 13.30 mm, respectively. The results of the antifungal effect in the well agar method showed a much greater inhibition zone diameter than the disc diffusion method. The minimum fungicidal concentration for Aspergillus niger and Botrytis cinerea was 64 and 256 mg/mL, respectively. The minimum fungicidal concentration of Froriepia subpinnata essential oil was higher for Aspergillus niger and Botrytis cinerea strains than the minimum inhibitory concentration.