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     The growing global consumption of non-alcoholic drinks has brought attention to the characterization and quality control of popular beverages such as malt beverages. Organic acids remarkably impact on the microbial control, stability and organoleptic characteristics (flavor, color and aroma) of beverages. This study focuses on the determination of organic acids, including oxalic, citric, tartaric, malic, succinic, lactic, fumaric, acetic, propionic, and gallic acid, in 100 commercial malt beverages from different brands (five Iranian and five various imported brands) and flavored variants (classic, pomegranate, peach, tropical and lemon). In addition, the contents of total phenols, total flavonoids, ascorbic acid, and free amino acids were measured to assess the overall composition. Liquid chromatography (LC) was employed to develop a method for analyzing the organic acids, while spectrophotometric techniques were used for quantifying other bioactive compounds.  The results revealed significant variations in the organic acid profiles, with succinic acid being the most abundant, while tartaric acid was absent in all samples. For better data analysis, chemometrics technique (PCA method) was applied to classify achieved results. The results show that PCA can classify the malt drinks based on the additive values with a very high precision. In order to improve the quality control of malt beverages, it is recommended that some extra assessments like organic acids and free amino nitrogen determination tests would better to be considered at Iranian national standard.
 

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Blood orange has high nutritional value due to high concentrations of vitamin C, fiber, folate, minerals and phytochemical compounds, such as flavonoids, amino acids, triterpenes, phenolic acids and carotenoids. The blood oranges contain greater amounts of antioxidants than other oranges. Orange fruit continue to respire, after harvest so there are probability changes of bioactive compounds that present in this fruit. The aim of this study was to investigatethe changes of the bioactive compounds, antioxidant activity and their relationship with respiration rate of blood orange during storage. Blood oranges var. sangria was purchased from the Citrus Research Institute of Iran. The fruits were transported to the laboratory immediately after harvesting and were stored at 5-4°C and 85-90% relative humidity for 50 days. Changes of concentration of vitamin C, flavonoid compounds, total carotenoids, antioxidant activity and respiration rate were evaluated once a week during storage. The concentration of vitamin C decreased, but the concentration of flavonoid, total carotenoids, antioxidant activity and respiration rate of blood orange increased during storage. The concentration of vitamin C, flavonoid, total carotenoid, antioxidant activity and respiration rate of blood orange changed during storage. With attendance to nutritional value and the functional compounds of orange fruit, use of appropriate actions are recommended to better maintenance of the bioactive compounds and antioxidant activity. Also, considering effects of respiration rate on the bioactive compounds and antioxidant activity, decrease of respiration rate of blood orange during storage could lead to be better preservation of the functional compounds.  

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This study was carried out to investigate impacts of Myrobalan rootstock and Blackthorn interstem on fruit growth, physico-chemical features and bioactive compounds of two apricot cultivars (‘Harcot’ and ‘Roksana’) in 2010 and 2011. Fruits of both cultivars on Myrobalan and/or Blackthorn grew with a classic double sigmoid curve from full bloom time to harvest. During growth and development periods, average fruit weight of both cultivars significantly increased, but differences between rootstock and interstem were not found. Myrobalan induced higher values of most fruit physical features (fruit thickness, sphericity, aspect ratio, surface area, fruit volume, flesh firmness) and some chemical attributes (soluble solids content and titratable acidity), whereas Blackthorn induced only higher ripening index values. Regarding cultivars, ‘Roksana’ possessed better physical features, except flesh firmness, and higher soluble solids content, ripening index value, total flavonoids content and total antioxidant capacity. Present results confirm the better adaptation of Myrobalan rootstock with ‘Roksana’ and ‘Harcot’ scion cultivar to sandy loam and acidic soil than Blackthorn interstem.

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The purpose of this research was to study the antimicrobial activities of the endophytic fungi from Sesbania grandiflora (L.) Pers. The endophytic fungi were isolated from branches and leaves of Sesbania grandiflora (L.) Pers., and sixty nine isolates were obtained. All isolates were screened for antibacterial and antifungal activities. The indicator organisms were 4 bacteria including Staphylococcus aureus ATCC 25923, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853, two yeasts, namely, Candida albicans and Cryptococcus neoformans, and 6 molds including Rhizopus spp., Mucor spp., Penicillium spp., Aspergillus spp., Curvularia spp.,and Alternaria spp.. It was found that 28 and 16 isolates showed antibacterial activity against gram positive and gram negative bacteria, respectively. Also, 11 and 17 isolates showed antifungal activity against yeasts and hyaline non-septate hyphae, respectively. Besides, 13 and 65 isolates showed antifungal activity against hyaline septate and dematiaceous, respectively. There were 9 isolates that could inhibit bacteria, yeast, and molds. Macroscopic and microscopic examination of the fungal morphology revealed that most of the endophytic fungi (25 isolates) were hyaline septate hyphae. Only 3 isolates were hyaline non-septate hyphae. Fusarium spp. and Acremonium spp. were the predominate species among the isolated endophytic fungi. These results indicated that some endophytic fungi isolated from Sesbania grandiflora (L.) Pers. were potential sources of antimicrobial compounds against the tested bacteria, yeasts, and molds.

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Abstract  
 

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Due to the use of organic solvents is associated with environmental pollution, toxicological and safety concerns, alternative extraction methods have been investigated. In this study, the efficacy of application of β-Cyclodextrin (β-CD) and ultrasound-assisted extraction (UAE) as an eco-friendly, cost-effective and safe method for extraction of bioactive compounds from pomegranate peel compared to the aqueous extraction method was studied. The response surface method (RSM) was used to optimize extraction conditions. Designed experiments were done based on the Box-Behnken design with three independent variables, including temperature (30, 50 and 70 °C), time (10, 25 and 40 min) and concentration of β-CD solution (0, 0.9 and 1.8 %). The optimum extracting temperature and time and β-CD concentration were 55.7°C, 15.38 min, 1.8% respectively. In the optimum condition, the following characteristics of extracted bioactive compounds were obtained: Non-flavonoid phenols 75.77 (mgGAE/gDW( and extraction efficiency was 42.81%. Inclusion complex formation was confirmed by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR) and SEM. As a result of this study, aqueous β-CD and UAE as a safe method can be replaced with other extraction methods to extract compounds with high nutritional value.

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Nanoencapsulation is one of the most important processes to improve the chemical stability of aromatic and volatile compounds, to prevent their undesirable interactions with food ingredients, and their intelligent release into the food industry. Encapsulation may be defined as the process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of the bioactive compounds, there are different encapsulation techniques. In recent years, electroencapsulation or encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. Electrospray is very important as one of the liquid spraying methods due to the production of tiny droplets and uniform distribution. One of the advantages of the electrospray system is that it has high control over the particle size distribution, with the particles almost uniform. Electrospray capsules also have the potential to prevent the destruction of carotenoids and vitamins. In addition to the protective effects of encapsulation on nutrients, they can also be used to improve the fluidity, transport, and displacement properties of materials, since they are solid form rather than liquid. In fact, during the microencapsulation of nutrients, enzymes or other substances (such as volatile oils, taste and colorants, enzymes, etc.) in micro or nano size by wall materials that can form lipids, protein biopolymers and polysaccharides or their complex is surrounded and protected from external factors. This article briefly describes the properties of the electrospray method and its applications.

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Olive cultivars Bladi and Arbequina were collected and their oil was extracted (cold press). Oil was refined under bleaching and deodorization conditions for 30 minutes at 55-50°C and their property was compared with the virgin olive oil. Virgin and refined oils of the cultivars were processed by fryer heating at 180°C (intervals of 0, 1, 2, 4, and 8 hours) and indexes of fatty acid, free fatty acid, peroxide, thiobarbituric acid, polar compounds, conjugated dienes and trienes, Rancimat, color, total polyphenol, tocopherol, chlorophyll and carotenoid were compared. Results showed that these oils mainly contained oleic (48.69-60.18%), palmitic (18.31-27.02%), linoleic (7.54-18.58%), palmitoleic (3.9-3.08%), stearic (1.78-2.53%), and linoleic acids (1.87-0.22%). According to the results, it was recommended to refine virgin olive oil by mild bleaching and deodorization to save bioactive compounds. Due to the heating condition, the relative amounts of unsaturated fatty acids (22.37-50.6%), polyphenols, tocopherols, chlorophyll, carotenoid and oxidative stability decreased and the relative amounts of saturated fatty acids (14.2-17.1%), acidity, peroxide, conjugated dienes and trienes, polar compounds, and thiobarbituric acid increased significantly, but the colorant initially decreased and then increased (P< 0.05). Due to polar compounds, for frying process, mild refined oil was better than extra virgin oil.

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Abstract
 
The bioactive compounds of Cornus mas are known as powerful antioxidants. The stability of polyphenols extract is very important and encapsulating is a good technique to increase their stability by increasing the use of bioactive compounds in food and medicine. In this research the antioxidant activity of encapsulated bioactive compounds of cornus mas extract with enteric coated nanocubosomes and their release under semi-digestion conditions were evaluated. In order to determine the effect of encapsulation on the stability of phenolic compounds and their antioxidant activity, encapsulated extract into enteric coated nano-cubosoms and free extract were investigated. Characterization analysis of the mean particle size and zeta potential value of the nanocobosomes were reported to be 49.3 nm and -16 mV, respectively. The results of release studies showed that after 30 hours the secretion of Cornus mas extract at pH 1.2 (simulated gastric media) and pH 7.4 (simulated intestinal media) were about 38% and 61%, respectively. The FTIR results showed no interaction between the extract and cubosomes. Therefore Cornus mas extract retained its antioxidant activity.
 


 
 

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According to FAO reports, a huge amount of fish processing by-products (around 50%) are produced every day. Fish processing by-products are mainly head, tail, skin, scale, backbone and viscera.  These by-products usually consist of several bioactive materials, such as proteins, enzymes, fatty acids, and biopolymers. Seafood by-products could be a source of healthy food for both human (such as fish sauce, fish protein hydrolysate; FPH) and animals (such as fish meal, fish silage, FPH).  Additionally, bioactive substances derived from seafood by-products have been used in various biotechnological, nutritional, pharmaceutical, and biomedical applications. FPH is one of the most important products which is prepared by hydrolysis of underutilized fish or fish processing by-products. Although FPH has been used for agricultural purposes, advanced technological developments have made it possible to apply these FPHs as functional ingredients in food and pharmaceuticals. Likewise, the hydrolysate is also a rich source of biologically active small peptides that have been proved for various therapeutic potentials. This paper will review properties and potential applications of FPH in the human nutrition.

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The toxic effects of synthetic antimicrobial and antioxidant compounds have led to an increase in the use of natural types, such as plant extracts. In this study, the antimicrobial effect of Lawsonia inermis aqueous extract was investigated against Escherichia coli, Salmonella typhimurium, Staphylococcus epidermidis, and Listeria innocua, by disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The higher concentrations of the extract showed higher antimicrobial effects against S. epidermidis and L. innocua compared to E. coli and S. typhimurium. Moreover, the total phenolic and flavonoids contents of the extract were 59.45±1.12 mg gallic acid per gram of extract and 40.35±0.70 mg quercetin per gram of extract, respectively. The antioxidant properties of aqueous extract were measured based on the DPPH and ABTS free radical scavenging activities. It was found that the antioxidant activity increased significantly as a function of L. inermis aqueous extract concentration. The antimicrobial and antioxidant properties of L. inermis leaf aqueous extract could make it a natural bioactive compound to be used as in food and medicinal products.

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The ultrasound process is a non-thermal method of extraction, and due to its effective effects on food storage and processing its use is increasing. Therefore, the aim of current study was to investigate the effect of ultrasound waves on phenolic and flavonoid compounds extraction of lemon peel extract. In this method in order to evaluate the phenol and flavonoids extraction and to assess the inhibitory power of DPPH free radicals, three different water solvents, 70% ethanol and 80% methanol were used. Then, the best solvent for the extraction of these compounds at of 30, 60and 90 moments were compared. The software used for analysis of variance and comparison of means was SPSS. According to the results, the strongest and weakest solvent for the extraction of bioactive compounds were 70% ethanol and water, which was 8.202 and 6.95 mg, equal to Gallic acid per grams of dry extract of phenolic compounds, 4.61 and 3.74 mg equal to quercetin grams of compound flavonoids dry matter and 87.468 and 70.213 percent of the inhibitory power of DPPH-free radicals. In 70% ethanol solvent, a significant difference was observed between 30, 60 and 90 moments for extraction of effective compounds, and 90 and 30 minutes, respectively, had the highest and lowest extraction rates of the compounds, respectively. In each extraction method, the amount of extraction of bioactive compounds was different depending on the solvent and 70% ethanol solvent was the best extraction method.

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Thermal methods are among the common methods of food processing that increase the shelf life of food products by reducing the microbial population and inactivating enzymes. Despite the favorable effects of the traditional thermal process, this method reduces the nutritional and sensory quality of food products. Increasing consumer demand for food products with minimal changes in characteristics has provided the basis for examining new methods of food processing. Therefore, in the current work, the impact of conventional pasteurization and thermosonication (TS) on the microbial populations, antioxidant activity and quality parameters of fermented green table olives was studied. Olives were subjected to ultrasound treatment (30 kHz, 100 W) at different temperatures (45, 55, and 65 ºC) and times (5, 10, and 15 min) and compared with the conventional heat treatment (85 ºC, 15 min). After treatment, TS at 45 and 55 ºC markedly (p < 0.05) improved firmness, color parameters, and sensory attributes relative to the thermally processed olives. Furthermore, TS enhanced total phenolic content (8.45-25.37%) and antioxidant activity (8.43-31.21%) compared to the untreated samples. TS at 55 ºC-15 min, 65 ºC-10 min, and 65 ºC-15 min successfully reduced the microbial counts to nil. However, TS at 65 °C notably diminished the quality parameters. Thus, TS can improve the safety and quality of table olives and can be used as a suitable alternative to the thermal processing.
 

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One of the most important steps in the refining process for edible oils is the coloring step. Decolorization is an absorption process that involves the use of acid-activated clay to remove undesirable components of oil. Therefore, it is necessary to optimize the parameters of decolorization, mainly temperature, time and concentration of decolorizing soil in order to prevent adverse changes of the oil in the next stages and during storage. In this research, corn oil was selected and the effect of changing the dyeing parameters on the chemical properties of the oil was studied in order to optimize the process. For this purpose, the effect of time (15, 25, 35, 45 and 55 minutes), temperature (80, 90, 100, 110 and 120 degrees Celsius) and the concentration of soil-dye remover (0.4, 0.6, 0.8) , 1 and 1.2 percent) was investigated using the statistical design of the response level in 5 levels by the Central Composite Design method with the aim of reducing the consumption of soil-dye remover. The effect of decolorization parameters on oxidative stability (peroxide number, anisidine number, totox number, free fatty acid amount, Rancimet test and specific absorption at 232 nm and 270 nm), decolorization efficiency (carotenoid amount) and bioactive compounds (sterols amount) in Corn oil was studied. The results showed that after optimizing the best conditions for the decolorization stage in corn oil in order to minimize impurities, preserve bioactive compounds, and minimize the consumption of decolorizing soil, the time of decolorization was 35.59 minutes, the temperature was 103.61 degrees Celsius, and the soil concentration The dye was 1%, which was able to meet 57% of expectations. The practical results did not show any significant differences with the theoretical values ​​and confirmed these results.

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In this research, the effect of condensation process (evaporation) on bioactive compounds and qualitative characteristics of thin syrup and thick syrup during beet harvest was investigated. The phenolic and anthocyanin properties of the dilute syrup and the quality characteristics investigated were brix, purity and color of the solution. For this purpose, from the beginning of October to the end of January 2019, samples were taken for thin syrup from the last stage of the purification process and for thick syrup from the last stage of the concentration process, and all the chemical tests related to measuring the characteristics The qualitative data of this study was based on ICUMSA reference book. In dilute syrup, the amount of bioactive compound anthocyanin was constant during the time of beet harvest, there was a significant difference in the amount of total phenol in the first and fourth months, but there was a significant difference in the amount of protein in the first, third and fourth months. He didn't have either. The highest brix of dilute syrup was 13.14% in the first and second months, and its degree of purity increased from the beginning to the end of the harvest season. The highest color of dilute syrup solution was observed in the third and fourth months of harvesting. Thick syrup had the highest Brix (53% on average) in the first and second months, and this syrup had a high soluble color at the time of harvesting, except for the second month. The results of this research show the accuracy of the filtration and evaporation processes in order to remove as much impurities as possible in the raw syrup extracted from sugar beet.

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

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The present study aimed to evaluate effectiveness of Superheated Solvent Extraction (SSE) compared with instant Controlled Pressure Drop (DIC) assisted Solvent Extraction (DIC-SE) on total phenolic, flavonoids, and anthocyanins compounds from pomegranate peels. The effects of temperature, extraction time, and water:ethanol ratio for SSE method, and temperature and heating time for DIC-SE were studied. The highest phenolic compounds, flavonoids, and extraction yields by SSE was achieved at 160˚C, ethanol: water 50:50 and 20 minutes, subsequently in the DIC-SE, the most effectiveness was approached at 150˚C for 5 seconds (P< 0.05). The SSE improved the total phenolic compounds (563.16±1.04 mg g^-1), anthocyanins (285.11±1.02 mg 100 g^-1), extraction yield (68.7%) and shortened the extraction times compared to DIC-SE, but flavonoid content was more in DIC-SE extract (439.07±0.05 mg g^-1). Based on HPLC analyses, gallic acid was not detected in any of the obtained extracts, but the amount of ellagic acid and punicalagin A and B in DIC-SE extract was higher than SSE. The current study clearly shows that the SSE is an effective extraction method to obtain phenolic compounds and the DIC is an advantageous pretreatment for extraction of flavonoids from pomegranate peels.
 

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The bleaching process is important in the refining operation of edible oils. In this study, bleaching parameters were changed to evaluate the best condition for optimizing of bleaching in corn and sunflower oils. For this purpose, the effect of time (15, 25, 35, 45, and 55 min), temperature (80, 90, 100, 110, and 120 °C), and bleaching clay concentration (0.4, 0.6, 0.8, 1, and 1.2%) was evaluated using response surface methodology as statistical design in 5 levels by Central composite design with the aim of reducing the consumption of bleaching clay. The studied factors were including carotenoids, sterols, tocopherols, pigment and cations. After optimization, the best conditions for bleaching of corn and sunflower oils was different. For corn oil, the best conditions was time 39.59 min, temperature 103.61 °C, and bleaching clay concentration 1%, which meet 67% of our expectations. For sunflower oil with the aim of reducing the consumption of bleaching clay, the best conditions were time 37.49 min, temperature 97.53 °C and bleaching clay concentration 1%, which satisfied 70% of our expectations. The practical results did not show any significant differences with obtained theory values ​​using response surface methodology and confirmed these results.