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Background and Objective: Crohn disease (CD) and ulcerative colitis (UC), collectively known as inflammatory bowel disease (IBD), are chronic illnesses that affect predominately the gastrointestinal tract. The pathogenesis and etiology remain unclear but the importance of environmental factors, in particular diet, is evidenced by the increased incidence rates of the recent decades that genetic inheritance cannot account for. In particular, the quantity of fatty acid consumption has been consistently linked with IBD risk. While several studies have investigated the connections between diet, etiology, signs and symptoms associated with IBD, very few have explored the relationship between disease state and specific fatty acid intake in the pediatric IBD population. Materials and Methods: In this cross-sectional study, 65 patients that all patients had colit ulcerative and it hadn’t passed more than 6 months of their desease. And also 137 healthy individual that matched for age, sex, contraceptive pills and smoking with patients. all participants in the study were recruited from Sari hospital. dietary record was used through mechanized food frequency questionnaire(MFFQ). A logistic regression and liner regression analysis was carried out to correlate disease severity with the dietary intake of omega 3, omega 6 fatty acid, omega 6/3 ratio. Results: The findings showed that the highest quartile of intake of omega 6/3 fatty acid was associated with an increase risk of ulcerative colitis (OR, 3/48 95% CI, 1/43-8/45, P= 0/006) with a significant trend across quartiles (OR 1/09, Pt=0/008). highest quartile of intake of omega-6 fatty acid intake also was associated with increase the risk of ulcerative colitis)OR, 2/16 95% CI, 0/91-5/1, P=0/07) with a significant trend across quartiles (OR 1/02 , Pt=0/08). also highest quartile of intake of omega-3 fatty acid was associated with a reduce risk of ulcerative colitis (OR, 0/43 95%CI, 0/15-1/21, P=0/11) but, this rate was not statistically significant (OR 0/17, Pt =0/94). Conclusion: While the western diet has high ratio of omega6 than omega 3,several studies, including this study show that increasing the ratio of omega 6/3 in the diet may also resulted in an increased incidence of many chronic disease like IBD. Overall, the findings obtained in the present study emphasizes the importance of choosing an appropriate dietary pattern that includes a good ratio of omega 6/3. Keywords: Inflammatory bowel disease (IBD), Ulcerative colitis (UC), Crohn's, (CD), Mechanized food-frequency questionnaire (MFFQ)

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Background and Objective: Thomson navel orange has a high nutritional value due to the high concentration of vitamin C, fiber, folate, minerals, and phytochemical compounds such as flavonoids, amino acids, triterpenes, phenolic acids and carotenoids. The postharvest respiration of orange fruit may produce changes in its bioactive compounds. The objective of this study was to investigate changes in the bioactive compounds, including ascorbic acid, flavonoids, and total carotenoid concentrations, as well as antioxidant activity and respiration rate of Thomson navel oranges, during storage. Materials and Methods: Thomson oranges (citrus sinensis) var. navel were purchased from Iran Citrus Research Center (Ramsar) and transported to the laboratory immediately after harvest and kept in cold store at 4-5 °C and 85-90 % relative humidity for 65 days. Changes in the concentrations of vitamin C, flavonoid compounds and total carotenoids, as well as in the antioxidant capacity and respiration rate of the oranges, were measured at 7-day intervals. Results: Analysis of the data obtained showed that after 56 days of storage the concentrations of total flavonoides and total carotenoids, as well as the antioxidant activity and respiration rate of the oranges, increased by 36 %, 39 %, 19.6% and 94%, respectively, while the concentration of ascorbic acid decreased by 60.5% (p≤0.05). Effects of storage on the bioactive compounds concentrations, antioxidant activity, and respiration rate were significant )0.05). Changes in the concentrations of compounds with an antioxidant activity and the respiration rate affected the antioxidant activity of oranges during storage. Conclusion: Based on our results, and considering the nutritional value and functional compounds of orange fruit, using suitable technology to better protect the bioactive compounds and antioxidant activity of this valuable fruit is recommended. Keywords: Thomson orange, Bioactive compounds, Respiration rate, Antioxidant activity, Storage

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Background and Objective: Numerous attempts have been made to replace calf rennet with other milk-clotting proteases because of their limited supply and high prices. Fruit of Withania coagulans (solanaceae) has been traditionally employed in the south of Iran as a plant coagulant for cheese-making for a long time. So far no systematic studies have been reported on this plant or the quality and characteristics of cheese produced using it as a source of protease. The purpose of this study was to produce ultrafiltrated white cheese using W. coagulans protease and compare the textural and sensory properties of the cheese thus produced with those of cheese produced using fungal rennet during storage for a period of 60 days. Materials and Methods: The enzymatic extract of the fruit of W.coagulans was obtained using a solution of 0.85% NaCl and used as coagulant. Textural characteristics of the samples produced with W. coagulans or fungal rennet were determined with a texture analyzer, and their sensory evaluation was made using the hedonic scale. Results: The data revealed that the type of coagulant used had statistically significant effects (p <0.05) on the textural properties and sensory characteristics of cheese samples during storage. Sensory evaluation showed that, except for the third day of storage, the scores of all properties of the cheese produced by fungal rennet were higher than those of cheese produced using W. coagulans. Conclusion: It seems that W. coagulans protease is a good potential to be used as a substitute for fungal rennet in cheesemaking, especially cheeses with short maturity. Keywords: Ultrafiltrated white cheese, Withania coagulans, Texture profile analysis, Sensory evaluation

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Background and objective: Strawberries are highly sensitive to fungal agents and, as a result, have a short shelf life. Using chemical fungicides to extend shelf life is a great health concern. Therefore, developing safe methods to control perish ability and maintain quality of strawberries during storage is crucial. Considering the successful application of chitosan in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating based on chitosan nano-emulsion in delaying perish ability, maintaining quality and increasing the shelf life of strawberries. Materials and methods: After picking, strawberries were coated with nano-emulsion with particle sizes of 50-100±10 nanometers and containing 0.5% chitosan as an antimicrobial substance and stored, along with control samples, at a temperature of 4±1℃ and a relative humidity of 70%. At 4-day intervals qualitative indicators, including acidity, soluble solids, texture firmness, weight loss, respiration rate, antioxidant activity, anthocyanin concentration, ascorbic acid and percentage of damage, were determined in three replicates (confidence interval = 95%). Results: Coating strawberries with a nano-emulsion containing 0.5% chitosan had, in addition to delaying the fruit damage, positive effects on their quality parameters. As compared to uncoated samples, the treated samples were firmner and their weight loss, respiration rate and percent damage were lower. Also,anthocyaninsvandvascorbic acid were better preserved in the coated strawberries than in the control cuncoated sample. Changes in acidity and soluble solids were not considerable. Conclusion: Coating strawberries with a nano-emulsion containing chitosan can be introduced as a safe and effective method to increase their shelf life from 8 days to 20 days (2.5 times as long) and better preserve their quality. Keywords: Nano-emulsion containing chitosan, Strawberry, Shelf-life