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In this work, the paste of microalga, Tetraselmis suecica, was produced and the effects of vitamin C and E on its food value and shelf life improvement during eight weeks of storage in refrigerator (4°C) was investigated. The microalga was initially mass grown up to logarithmic phase in standard convey medium, then concentrated by cream skimmer centrifugation method. The obtained algal paste was treated by adding vitamins C, E and their mixture (all 0.1% weight/weight), and refrigerated for 8 weeks. The density of algal cells was1.38109 cells/ml and the production yield was about 1.7 gr/l. The cell viability in vitE-treated pastes (39/99±2/1%) was higher than the control group (p>0.05), indicating the positive effect of the preservatives. The proximate analysis showed that the control group had the lowest moisture (86.8 %), the vit C-treated group had the highest protein (36.6%) and lowest ash (29.9%), and the mixture of vits-treated group had the highest fat content (13.4%) at the end of the storage period. pH in the control and vit- C treated groups was lower than the other two treatments (p>0.05). In conclusion, using of vitamins E and C as well as refrigerator storage are suggested for qualitative preservation of T. suecica algal paste.

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The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the  treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C). 

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 The effect of vitamins C and E in enhancing the shelf life of the algal paste during 12 weeks cold storage (4^°C) was assessed. The microalga, Nannochloropsis oculata, was grown in Conway media under 24ºC temperature, 25ppt salinity, and continuous light intensity of 1000- 2000 lux with) and harvested at the logarithmic phase by cream separator  centrifugation at 12000 rpm in the form of paste. The algal cell viability was determined by Evans blue dye. The algal paste samples were treated with different vitamin treatments, including: vitamin C and E (0.1%w/w), and an equal proportions of mixed vitamin E and C, and then stored in refrigerator for two months. The results showed that the 95% cell viability of vitamin C treated paste was significantly higher than the control group (p>0.05).  FFA and pH in vitamin C treated group was lower than the control treatment. The comparsion of between different treatments during the storage period indicating that it contains vit E had a slower increase than the other treatments in during the storage the time. Overall, it was demonstrated that vitamins functioned as suitable preservatives for the microalgal paste in cold storage (4 ^°C).

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One of the molecular mechanisms of alcohol-induced toxicity is mediated by oxidative stress. We investigated the protective effects of orally administered vitamin C (VC) in different doses on oxidative damage in rat eyes induced by chronic ethanol intake.
Eight groups of rats were treated for 30 days: control (C), VC (50, 100 and 200 mg/kg), ethanol (4 g/kg) and, ethanol + VC (50, 100 and 200 mg/kg).Eyes were then removed for analysis of oxidant/antioxidant markers including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and malondialdeyde (MDA).
Ethanol decreased the activities of SOD, CAT and GPx in the eye. These changes were accompanied by enhanced lipid peroxidation measured as increased MDA levels. Although VC (50 and 100 mg/kg) restored antioxidant enzymes activity and lipid peroxidation, there were still significant differences compared to control animals. However, 200 mg/kg VC clearly prevented the pro-oxidant and antioxidant imbalance. Interestingly, the highest dose of VC produced a potent inhibition of lipid peroxidation and improvement in antioxidant defense enzymes compared to other doses in non-alcoholic rats.
Oral administration of VC 200 mg/kg for 30 days prevented redox imbalance induced by chronic ethanol exposure in rat eyes by enhancing the activities of antioxidant enzymes and inhibiting lipid peroxidation. Relative to other chemical medications, vitamin treatments may be free of major side effects; therefore this antioxidant vitamin may provide a potential alternative for prevention of ethanol toxicity which deserves consideration and further examination.

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In this study, physicochemical (pH, acidity, brix, vitamin C , SO2  and  formalin number ) and sensory properties of PET containers packed Lemon juice were evaluated. The samples were stored at 20 and 40 ^◦C . During the ten weeks of preservation, physicochemical and sensory properties were measured in three replicates every two weeks. The results showed that the two storage temperatures(20 and 40 ^◦C ) had not any significant effect on  pH, acidity , brix and formalin  number (p≥0.05). The amount of vitamin C and SO2 were less in the 40^◦C stored samples compare with the 20^◦C stored samples. The results of sensory evaluation indicate that the PET containers packed samples are acceptable in both storage temperatures (20 and 40 ^◦C ) during the ten weeks of storage.  

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In this study, effects of coating materials: methylcellulose-wax; and wax on physic-chemical and sensorial characteristics of Thomson navel orange at 8 °C were evaluated. Weight loss, vitamin C, total soluble solid (TSS), acidity (TA), and sensory evaluation every two weeks for 16 weeks of storage were analyzed. Fruits were coated with commercial wax or composite methylcellulose-wax (MC, 9: 10, w/w) using immersion treatment. Uncoated fruits were used as control ones. This research was performed using a factorial experimental model in a completely randomized design with 5 replications at an accuracy rate of 95%. Coatings by wax were the most effective in reducing weight loss. Fruits coated with composite coating materials, had the highest level of vitamin C in comparison with other samples. TSS and TA of all samples decreased during storage, while the TSS / TA ratio increased in all treatments. Fruits treated with methylcellulose-wax within 10 and 16 weeks of storage preserved TA values more than other treatments. The results of sensory evaluation showed that the least desirable flavor was related to 8 weeks after storage. Within 10 and 16 weeks, the highest off-flavor was related to the fruits coated by wax Freshness of fruits decreased during storage. No significant difference was observed between the fruits coated by MC-Wax and wax.  

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There is some evidence on the effects of organic acids on the functional properties of native starches. However, there is little information on such effects on modified starches. The main objective of this study was to determine the effects of L-ascorbic acid (150 mg kg^-1, as the permitted level in bakery products) on functional properties of cross-linked wheat starch. Once the starch was treated with L-ascorbic acid, some spots and cracks appeared on the surface of the starch granules, as observed under a scanning electron microscope. Besides, the water solubility increased while water absorption decreased, but intrinsic viscosity of the samples, as determined by a U-tube viscometer, remained unchanged. Also, gelatinization temperature and enthalpy of gelatinization, measured by differential scanning calorimetery, as well as the hardness and elasticity of the starch gels decreased, while adhesiveness and cohesiveness of the gels remained unaffected. In general, it was concluded that the ascorbic acid had some degradation effect on cross-linked wheat starch molecules that could further affect its functional properties.

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Antimicrobial packaging is one of the most important applications of active packaging. The purpose of this study was to investigate the effect of antimicrobial packaging on the quality of strawberry fruit cv. Camarosa The experiment was conducted as factorial in a completely randomized design with four types of fruit packaging control with no inoculation and inoculation of fungi, 12 and 24 μl of essential oil /ml air and the second factor was sampling time (harvest time, 4, 8 and 12 days). During the experiment, traits qualitative and biochemical properties were investigated. The results showed that with increasing storage time in all treatments, decay percentage, weight loss, total anthocyanin, total phenol and flavonoid increased, while the amount of vitamin C and antioxidant capacity decreased. The amount of vitamin C, flavonoids and antioxidant capacity in fruits treated with peppermint essential oil were significantly higher than those of the control group. The microbial populations during the storage period was decreased in the treatment of essential oils. Totally, It seems that The concentration of 24 μl / ml peppermint essential oil loaded with microselle foam with slow release could reduce the percentage of fruit decay and microbial populations and maintain the qualitative and biochemical properties of strawberry fruit during cold storage. Considering that the essential oil of peppermint is very effective on the growth of Botrytis cinerea due to the presence of dominant components such as menthol and menthol at relatively low concentrations, so using this essential oil instead of artificial preservatives, It looks like something useful and effective.
 

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Degradation of nutrients and change in the food quantity occur during the food processing; so, the food quality and retention nutrients are of the most important aspects of food processing. In this research, the effect of tomato slices drying process on the kinetics of vitamin C (ascorbic acid) degradation, color changes (L *, a * and b * ) and the specific energy consumption in order to produce tomato powder was investigated during the hot air drying at 45, 60 and 75 °C.  This tomato powder was used to produce tomato compact tablets.  Also, the effect of tomato dough moisture content (25, 40 and 55 %d.b.) and drying temperature of  wet tomato tablet (30, 40 and 50 °C) on vitamin C concentration (as an indicator for retain nutritional) was investigated during the compression and  convective drying processes. The results showed that the drying temperature and moisture content had a significant effect on the retention of vitamin C concentration (product health) when the fresh tomato processing and the production of compact tablet were going on. Drying under lower temperatures and moisture contents helps to retain quality and nutritional value (less degradation of vitamin C) of tomato tablets.

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In this research, physicochemical and antioxidant properties of two varieties of lemon (Cook Eureka and Khoushehi) were evaluated during two years by sampling from October 17 to November 16, every 10 days (four times) from trees and at the end of shelf life period. The results showed, generally, the size and volume of fruit of Cook Eureka was large and Khoushehi lemon was small. The fruit weight and juice percentage in Cook Eureka did not change significantly (p<0.05) during harvesting time and shelf life. The TSS/TA ratio also increased during ripening and shelf life, with the exception of the Khoushehi fruits which harvested on November 16. Although the technology index in Cook Eureka was not significantly change during harvesting times, but the peel thickness of Khoushehi fruits decreased during shelf life. In general, the values of L*, a* and b* color indices in both varieties and experiment were high from first to last harvest times. Also, amount of Chroma and CCI showed an increase pattern during shelf life. Fruits picked at the last harvest (Nov. 16), which had the highest amount of vitamin C (28.31 mg/100gFW), also had the highest vitamin C levels at the end of shelf life (42.64 mg/100gFW). Totally, the total phenol and antioxidant content of fruit were increased during shelf life period in both varieties.

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The storage of fish in the refrigerator reduces the speed of enzymatic and chemical activities and the activity of microorganisms, but due to the inability of the refrigerator temperature to reduce the temperature of the fish, adverse changes such as oxidation and fatty hydrolysis will be done. This study carried out on  the effects of vitamins C, AD₃E, and mixed vitamin C and AD₃E on the shelf life of Carangoides fulvoguttatus fish fillets during three-months period in a refrigerator at 6 °C. For this purpose, a fish piece with a weight of 2381 gr was provided from Behbahan city market and was transferred with ice cover to the Fisheries Laboratory of Khatam-Al-Anbia University of Technology in Behbahan. After separating the scales, weaning and scrubbing, the fillets were separated and stored in a 90 gr packages in refrigerator at 6 °C for 3 months. Some fish samples were also tested freshly. The experiments included measurements of fat, protein, ash, moisture, energy and acidity. Based on the results, the highest percentage of protein belonged to the sample containing vitamin C. The highest fat percentage was observed in control treatment with 12.19% and then in treatment AD₃E with 9.9%. The moisture content of the experimental treatments was also significantly higher than the control sample. Therefore, it can be concluded that vitamin C, as well as AD₃E solution, preseved the nutritional value of fish fillet during the storage period in the refrigerator.

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This experiment aimed to determine evapotranspiration, and responses of some yield and quality parameters of subsurface drip irrigated broccoli (Brassica oleraceae L.). Treatments included water application when available soil moistures were depleted 30, 40, and 50% during both spring and autumn cultivations. Under a semi-arid climatic condition of Tokat, Turkey, the experiment was carried out with a randomized complete block design in clay and clay loam soils during, respectively, 2011 and 2012. The mean measured soil-water depletion levels of 39, 49, and 59% (irrigation treatments) yielded statistically significant results among the seasonal actual evapotranspirations with a range from 210 to 294 mm. The determined crop coefficients (Kc) during the initial growth stage of broccoli for the autumn cultivations did not follow those of standard recommendations. Furthermore, we could not find any statistically significant difference in the yield and quality components among the irrigation treatments, but among the cultivation seasons.

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Evaluating fertilizer quality is important in selecting the appropriate fertilizers for agricultural production. In this experiment, the effectiveness of Composite Inorganic Fertilizer (CIF), Composite Organic Fertilizer (COF) and Foliar Spray of Multi-Nutrients (FSMN) on the growth, yield, and fruit quality of cherry tomato (Lycopersicon esculentum Mill.) were compared. The results showed that the applications of fertilizers enhanced the leaf area, photosynthesis rate, fruit setting rate, and average fruit weight, and yield. The fruit setting rate and average yield in COF treatment increased by, respectively, 25.16% and 81.91% when compared to the control (without fertilization). Also, the contents of reducing saccharide, vitamin C, and lycopene in tomato fruit improved, especially in the COF treatment, in which the contents of saccharide, vitamin C, and lycopene were higher than the control by 40.84%, 28.74% and 13.97%. Treatment CIF had similar effects on growth and yield when compared to COF, but the influence of CIF on the fruit quality was lower than that of COF. Meanwhile, treatment CIF also had the highest contents of nitrate and nitrite in the fruit (2.32 and 1.42 mg kg^-1, respectively). In this study, FSMN was ineffective when used separately.

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In the present study, the influence of drying temperature on energy consumption and qualitative characteristics of onion including rehydration capacity, vitamin C content and total phenolic content (TPC) was investigated. Onion slices with 3 mm thickness was dried in a hot air dryer at temperatures 0f 40‒70 °C. Specific energy consumption and energy efficiency were significantly (P < 0.05) improved by increasing temperature and obtained to be in the range of 35.83‒59.33 MJ/kg and 4.01‒6.52%, respectively. Increasing air temperature resulted in significant (p < 0.05) improvement in energy consumption indices. Rehydration capacity in the dried onion samples varied from 4.01% (at drying temperature of 40 °C) to 6.52 (at drying temperature of 70 °C). Vitamin C content in fresh samples was 50.19, and in dried samples varied from 14.92 to 21.38 mg/100 g _{dry matter}. TPC was measured using Foline–Ciocalteu reagent and found that the TPC in fresh onions (389.6 mg GAE/100 _{dry matter}) was significantly (p < 0.05) decreased in the dried samples (212.3‒295.8 mg GAE/100 _{dry matter}). Based on the obtained results, drying of the onions at higher temperatures led to more deterioration in vitamin C content and the TPC.

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

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The bioactive compounds of barberry such as water-soluble vitamins are used in medical and food industries. In this study, the effect of different extraction conditions and various process conditions were studied on water-soluble vitamins profile. The extraction conditions included varieties (species) are of fruits (B. integerrima: A, B. vulgaris: P), solvents (Water: W, Ethanol: E), light (Presence: L, Absence: T), pH (3 and 1.5), and temperature (25 and 50ºC). The process conditions included heating (95 and 80°C), chilling (ref 1, 2 months), freezing (con), microwave (mic) and gamma irradiation (γ at doses of 0.5, 1, 2.5, 5, 7.5, 10 kGy). The highest and lowest amounts of water-soluble vitamins in various extracts of different extraction conditions were respectively as follows: vitamin C in AWL1.550 (highest) and PEL350 (lowest); B₅ in PWL1.550 and AEL1.525, AWL1.550; B₆ in AWT350, and AEL1.550; B₁ in PET350 and PET1.550; folic acid in AET350 and PWT350; biotin in AEL350 and AEL1.550; B₂ in AET350 and PWL350 extracts. The highest and lowest amounts of water-soluble vitamins in various process conditions were respectively as follows: vitamin C (A_con 460 (highest), A_ref1 146.87 (lowest), P_con 242.96 (highest), P_mic 21.52 (lowest)), B₅ (A_γ0.5 2919.18, A₉₅ 1312.42, P_γ10 3110.88, P_ref2 1051.52), B₆ (A_con 36.30, A_γ7.5 21.04, P_γ10 12.70, P₉₅ 8.73), B₁ (A_con 2113.00, A_ref2 965.09, P_con 2298.15, P_γ10 217.76), folic acid (A_γ0.5 1700.38, A_γ10 947.11, P_con 104.78, P_γ10 in B. vulgaris after processing was not found), biotin (A_mic 2267.58, A_γ10 1404.63, P_con 324.72, P_γ2.5 118.33), and B₂ (A_γ0.5 586.43, A_γ10 274.34, P_con 297.19, P_γ10 6.79).