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Background and Objective: The demand for natural orange juice with a high quality in terms of nutritional value, physicochemical properties and sensory characteristics, and processed with a minimum of heat treatment, is presently increasing. The shelf-life of orange juices now marketed is short due to rapid microbial growth in them, even when refrigerated. The objective of this study was to determine the potential of ZnO- and Ag-filled LDPE (low-density polyethylene) nanoparticle packaging, as a new packaging method, for preserving the maximum nutritional value, freshness and shelf-life of orange juice. Materials and Methods: Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt-mixing in a twin-screw extruder. Packages prepared from these films were then filled with fresh orange juice and stored at 4oC. Microbial stability, ascorbic acid (AA) content, browning index, color value, and sensory characteristics of the juices were determined immediately after packaging and after 7, 28, and 56 days of storage. Results: Microbial growth rate significantly decreased as a result of using the nanocomposite packaging up to 28 days of storage (p<0.05). Reduced degradation of AA and development of brown pigments were also observed (p<0.05) in the orange juice packaged in nanocomposite packages containing 0.25% of nano-ZnO. Moreover, odor, taste and overall sensory attributes ranked highest for the orange juice packed after 28 days of storage (p<0.05). Packages containing nanosilver increased the shelf-life of fresh orange juice to 28 days, although parts of its sensory attributes weres lost. Conclusion: Nanocomposite packaging containing 0.25% nano-ZnO can extend the shelf-life of natural orange juice for up to 28 days at 4oC, without any undesirable effects on its sensory characteristics. Keywords: Orange juice, Nanocomposite, Nano-ZnO, Nanosilver

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Background and Objective: Preliminary studies have shown reductions in apoptosis in brain ischemia following treatment with antioxidants. In this study, the relationships between consumption of olive oil and apoptosis in hippocampal neurons and changes in memory following brain ischemia in mice were determined. Materials and Methods: Three groups of 7 mice each were included in the study: healthy, ischemic control, and treatment groups. The mice were treated with olive oil as a pre-treatment for a week (tube-feeding). Ischemia was then induced by common carotid artery occlusion. This was followed, after the inflammation in the ischemic area was reduced, by furher treatment for a week with olive oil. Histological examinations were made using Nissl staining for counting necrotic cells, TUNEL kit was used to quantify apoptotic cell death, and short-term memory scale was determined by the shuttle box test Results: In the ischemic group high rates of necrosis and apoptotosis were seen, which were associated with short-term and spatial memory loss. Apoptosis rate in the treatment group was much less than in the ischemic group, confirming results of the memory tests. Conclusion: Ischemia-reperfusion for 15 minutes induces vast and permanent cell death in the hippocampus in mice, particularly in the CA1 region. Olive oil consumption significantly reduces cell death and decreases memory loss. Keywords: Ischemia, Reperfusion, Hippocampus, Antioxidant, Olive oil

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Background and Objective: Systemic inflammation is thought to have a central role in diabetic long-term complications. The aim of this study was to investigate the effects of vitamin D either with or without extra calcium on certain inflammatory biomarkers in the subjects with type 2 diabetes (T2D). Materials and Methods: This was a double-blind, randomized, controlled trial conducted over 12 wk in 90 T2D subjects aged 30–60 yr from both sexes. Subjects were randomly allocated to one of three groups to receive two 250-ml bottles a day of plain Persian yogurt drink or doogh (PD, containing 150 mg calcium and no detectable vitamin D3/250 ml), vitamin D-fortified doogh (DD, containing 500 IU vitamin D3 and 150 mg calcium/250 ml), or calcium + vitamin D3-fortified doogh (CDD, containing 500 IU vitamin D3 and 250 mg calcium/250 ml). The changes in inflammatory markers were evaluated. Results: Compared to the baseline values, highly sensitive C-reactive protein, IL-1β, IL-6, fibrinogen, and retinol binding protein-4 concentrations significantly decreased in both the DD and CDD groups. Although the decrement in highly sensitive C-reactive protein and fibrinogen was more in CDD compared to DD (−4.0 ± 8.5 vs. −1.3 ± 2.8 mg/liter, and −0.40 ± 0.74 and −0.20 ± 0.52 mg/liter, respectively), the differences were not significant. There was a significant increase in serum adiponectin in both the DD and CDD groups (51.3 ± 65.3 vs. 57.1 ± 33.8 μg/liter P < 0.05). Mean adiponectin changes in CDD were significantly higher than in PD (P = 0.021). Conclusion: Daily intake of vitamin D-fortified doogh improved inflammatory markers in T2D subjects, and extra calcium conferred additional benefit only for the antiinflammatory adipokine, i.e. adiponectin. Keywords: Vitamine D, Inflamation, Adipokines, Type2diabetes

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Background and Objective: During years freezing progressed and new methods investigated which insure high quality and increase acceptability of products. Osmosis treatment before freezing is a novel method which by lowering water content before freezing can limit damages caused by ice expansion during ice formation. Materials and Methods: The current study was carried out to determine osmotically dehydrated cantaloupe characteristic and introduce a model to predict its freezing point. Samples were washed, peeled and cut into cubes of 42.5×2 Cm. The cubes were submerged in sucrose syrup (40, 55 and 70%) for the periods of (1.5, 3 and 4.5 h.) at room temperature (25 ˚C). The fruit to syrup ratio was 1:3 in all treatments. Moisture content, total soluble solids, freezing point, specific heat of product and required energy for freezing process were measured and calculated. Results: Results indicated that water content decreased with time and increased syrup concentration on the other hand brix increased due to syrup concentration. Freezing point, specific heat and required energy for freezing process decreased according to above changes. Conclusion: Perhaps by reducing the freezing point of fruits, they can be kept without freezing at temperatures slightly above the freezing point. This prevents disadvantage of the freezing process. If it is possible through microbial and biochemical point of view. Keywords: Osmotic dehydration, Freezing point, Cantaloupe

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Background and Objective: Type 2 diabetes Mellitus usually threatens the affected individuals by its both short- term and long-term complications.This study examined the possible effects of lycopene at physiological dosage and body fat mass on the humoral immune response in patients with type 2 diabetes mellitus (T2DM). A total of 35 patients with Typ2 diabetes mellitus from both sexes aged 54±9 yrs from the Iranian Diabetes Society were introduced into a double blind placebo controlled clinical trial conducted for 2 months. After a 2-week lycopene free diet washout period, patients were allocated to either lycopene supplementation group (10mg/d) (n=16) or placebo age- and sex matched group (n=19) for 8 weeks. Patients were instructed to keep their diets and physical activities as unchanged as possible. Lycopene supplements increased serum lycopene levels (p<0.001). While intake of dietary energy and nutrients did not change in either groups, the ratio of total antioxidant capacity to malondialdehyde increased significantly in the lycopene group (p=0.007). Results: There was an inverse correlation between serum levels of lycopene and those of IgG (r= -0.338, p=0.008). On the contrary, changes of serum levels of lycopene directly correlated with those of IgM (r=0.466, p=0.005). Interestingly, changes of the amount of fat mass correlated directly with those of serum IgG (r=0.415, p=0.044) but inversely with of serum IgM (r= -0.469, p=0.021). Conclusion:While truncal fat might promote adaptive humoral immunity, lycopene probably by inhibiting MDA-LDL formation might attenuate T cell dependent adaptive (pro-atherogenic) humoral immune response. These findings may have preventive implications in long term diabetic complications, notably atherogenesis. Keywords: Diabetes mellitus Type 2, Fat Mass, Immunity, Lycopene, Oxidative stress

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Background and Objective: Kinetic modeling of drying through novel modeling techniques including fuzzy logic and artificial neural networks can help optimization of the process and reduce energy consumption. Our main goal was to apply combined modeling methods for the drying process of onions. Materials and Methods: In this research, thin layers of onion were dried in a laboratorial fluidized bed drier using three temperatures of 40, 50 and 60 C and two airflow speeds of 2 and 3 m/s in a constant air moisture. Three modeling methods including regression, fuzzy logic and artificial neural networks were applied to investigate the drying kinetics of the thin layer of this food. Results: In the empirical modeling, the curve fitting tool of MATLAB software and nonlinear regression technique were used. According to the obtained results, the Diffusion Approximation with the correlation coefficient of 0.9999, root mean square error of 0.004157 and sum of squares error of 0.0005702 showed the best fit with the experimental data among the 9 fitted model. For simulation, interpolation and increase of the measured moisture ratios, fuzzy logic tool of MATLAB software with the Mamdani fuzzy model in the form of If-Then rules and triangular membership function was used. By entering the obtained results from fuzzy model into the neural network tool, the Feed-Forward-Back-Propagation network with the topology of 2-5-1 and the correlation coefficient of 0.99956 and mean square error of 0.000039385 with application of hyperbolic tangent sigmoid transfer function, Levenberg–Marquardt learning algorithm and 1000 epoch was determined as the best neural model. Conclusion: In general, we can conclude, the combination of fuzzy logic and neural networks is a suitable and reliable method for modeling and prediction of drying kinetics of onion and similar product. Keywords: Fluidized bed drier, Regression, Artificial neural networks, Modeling, Fuzzy logic

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Background and Objective: Probiotics, prebiotics and synbiotics are categorized as functional foods believed to play a major role in enhancement of public health. The purpose of this study was to determine the publication rate in the field of probiotics, prebiotics and synbiotics, indexed in Medline and Web of Science. Materials and Methods: This study was a Scientometrics study. Extracting data from Medline was limited to "title" in screen and years 1996-2011 with keywords “probiotic*, prebiotic*, synbiotic*”. Using software Find-string: Dr. Biglu, data was extracted. In the web of science all data was extracted with selecting SSCI and SCI-E, screen section limited to "title" and years 1993-2011 with the same keywords. Results: A growing rate in the publishing of pro, pre and synbiotics was observed and predicted to resume in the upcoming years. Iran was the 20th, 15th and 9th country in publishing articles related to probiotics, prebiotics and synbiotics, respectively. Conclusion: The increasing trend of publication on pro, pre and synbiotics may result from the increased interest among researchers to find more effective pro, pre and synbiotics regarding their health benefits and the underlying mechanisms, which may in turn be due to the greater attention consumers pay to functional foods. Keywords: Probiotics, Prebiotics, Synbiotics, Data bases

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Background and Objectives: Nowadays, production of vegetable probiotic products, such as probiotic fermented soymilk has considered as a functional food. The aim of this study was to investigate the effect of type of probiotic culture and cow’s milk to soymilk proportion on biochemical and microbiological aspects of soy based probiotic fermented drink. Materials and Methods: In this study, the different proportions of cow's milk to soymilk (complete amount of cow's milk, 3:1, 1:1, 1:3, complete amount of soymilk) were prepared using reconstituted skim milk powder and soymilk, and two type of probiotic culture (Lactobacillus acidophilus La-5 and Lactobacillus casei L-01) were inoculated. The biochemical (pH, titratable acidity, redox potential, amounts of lactic acid and acetic acid) and microbiological (viability of probiotics) and sensory characteristics of produced samples were investigated. Results: The amounts of lactic and acetic acids decreased by increase of proportion of soymilk. The treatment of T8 (equal proportion of cow's milk: soymilk, L. casei co-cultured with yogurt starter cultures) showed the highest viability)8.69 log cfu/ml.(The highest sensory characteristics were related to the treatments which had the highest proportion of cow's milk and then the treatment of T8 was set in fourth grade in total acceptability. Conclusion: Probiotic cultures had good growth in equal proportion of cow's milk to soymilk, therefore, soy-based probiotic drink was introduced as a functional product containing probiotics and bioactive compounds. Keywords: Lactobacillus casei, Lactobacillus acidophilus, Soy-based probiotic drink

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Background and Objectives: Recently, the demand for consumption of functional foods is growing rapidly due to the increased awareness of the consumers from the impact of these foods on health. Production of soy based probiotic Doogh will improve the functional potential of products. The aim of this study was to assess qualitative aspects of soy based probiotic Doogh. Materials and Methods: In this research, the effects of cow's milk to soy milk proportion (100:0, 75:25, 50:50, 25:75, 0:100) as well as the type of commercial culture composition (ABY-1, MY-720, YO-Mix-210) on biochemical, microbiological and sensory characteristics of probiotic soy-Doogh was investigated. pH, Titrable acidity and redox potential, lactic and acetic percentage as well as viability of probiotics and sensory properties of final product during fermentation and/or refrigerated storage were assessed. Results: results showed that the shortest fermentation time was observed in treatment with cow's milk to soy milk proportion of 50:50 and culture composition of ABY-1. The highest and lowest viable count of B. bifidum and L. acidophilus during 21 days of refrigerated storage were observed for the treatments with cow's milk to soy milk proportion of 25:75/ ABY-1 and 25:75/ MY-720, respectively. The influence of type of starter culture composition on sensory properties of final products was not significant, while the cow's milk to soy milk proportion 75:25 resulted in the most satisfactory sensory properties. Conclusion: Considering the results, the cow's milk to soy-milk proportion of 50:50 with any of the types of culture composition was selected as the best treatments from viability and sensory points of view. Keywords: Starter culture, Viability, probiotic soy-Doogh

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Pennyroyal is an aromatic herb that has been considered by various industries such as food and medicine, since it grows in different countries. Various industry`s attention to this worth product due to effective agent Pulegune (original compound essential oils of pennyroyal) that causes anti-microbial, anti-oxidant and aromatic properties. Essential oils of pennyroyal have a significantly effect on preventing the growth of several species of pathogenic and spoilage bacteria. Moreover, these oils maintain food quality by preventing the oxidation of unsaturated fatty acids and increase product shelf life. So it seems that pennyroyal is an appropriate alternative for synthetic antioxidants. On the other hand, it can be used in treatment of many conditions. Thus, pennyroyal essential oils can be a good, nature and economy alternative for food and medicine industries. The present study focuses on the characteristics of pennyroyal essential oils. Keywords: Antimicrobial, Antioxidant, Aroma, Essential oils, Pennyroyal

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Increase in public concern about food safety, and the importance of factors such as food production, animal health, food safety and traceability of food products to more shows. Collecting, analyzing and interpreting information critical role in the control of food safety, animal health, public health and the environment. Data Mining is that as extracting knowledge from databases (KDD: Knowledge Discovering in Databases) is also known, is one of the most important analytical methods to identify the relationships between the various elements of the data collected in order to discover useful knowledge and decision support systems for strategic and sustainable development of the livestock, food and health industry. Mathematical modeling, quantitative analysis of data and new algorithms could identify new links between different data which, in turn, leads to competitive advantage. Tech data warehouse can be used to analyze multi-dimensional Dataset in order to make an important decision is to be used. Moreover, the prediction method can be used as a source of competitive advantage in today's business environment is considered. Keyword: Data mining, Knowledge discovering, Database, Data management, Cattle industry

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Obesity accompanies various metabolic and immunologic changes. Evidence from epidemiological studies in animal and human has linked obesity to impaired immunity. Over the past decade it has become clear that lactobacilli and other probiotic and commensal organisms can interact with mucosal immune cells or epithelial cells lining the mucosa to modulate specific functions of the mucosal immune system.The human gastrointestinal microbiota is a complex ecosystem of approximately 300–500 bacterial species comprising nearly two million genes (the “microbiome”). Indeed, the number of bacteria within the gut is about 10 times that of all of the cells in the human body. At birth, the entire intestinal tract is sterile bacteria enter the gut with the first feed. Gut microbiota composition can be different between healthy and obese persons. prebiotics, probiotics, and synbiotics are the instruments that modulate the intestinal bacteria in man both in health and pathologic conditions with promising preliminary results on prevention and therapy of obesity and related metabolic diseases. Keywords: Probiotic, Obesity, Immune system, Microbiota, Women

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The public health importance of food hygiene and safety is obvious to everyone. A safe food product, the result of all processes and activities that have been performed on the entire food chain. Each of the processes in the supply chain, including manufacturing, packaging, transport and distribution of any products, information has its own supply chain. In order to fully track all information necessary to sell products ranging from raw material specifications should be collected and made available. Also, in order to analyze and optimize the manufacturing processes required to collect additional information at any stage. In this paper, we provide the architectural model of food tracking system that creates new ways to control and track management. The system provides full possible traceability and is in compliance with the standards track is food. Keywords: Traceability, Supply chain, Web service , SOA (Service Oriented Architecture).

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Bacterial vaginosis (BV) is a common cause of genital discomfort in women in reproductive ages. It can cause many complications tubal factor infertility, preterm birth. BV is usually treated by metronidazole and clindamycin. However this protocol doesn’t prevent its recurrence, which is a main complaint of the patients. According to studies, the number of lactobacilli in the vagina of women with BV is significantly lower than in healthy women. So in an effort to normalize vaginal flora, oral or vaginal lactobacillus, much attention has been entered. Relevant randomized controlled trials were identified through a search of PubMed, Science Direct and the Cochrane Database and all papers published between 1990 and 2011. The search terms included Bacterial Vaginosis، Urinary Tract Infection، Urogenital Infection and Probiotics. Oral administration of probiotics are believed to ascend to the vaginal tract after they are excreted from the rectum and Vaginal intake forms, directly replaced to the vagina and occupation of specific adhesion sites at the epithelial surface of the urinary tract and maintenance of a low pH and production of antimicrobial substances like acids, hydrogen peroxide. Based on literature, receiving L.acidophilus, L.rhamnosus GR-1 and L.fermentum RC-14 at a dose of at least 108 CFU/day for two months, has had the most desired effects expected. There is significant disagreement in the field so Future randomized controlled trials of the use of products in bacterial vaginosis should be adequately powered with sufficient number of samples to determine the best. Keywords: Probiotics, Bacterial Vaginosis, Urinary tract infection

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Solid-state fermentation (SSF) has special benefits in compare to submerged fermentation including being cost effective, uses small amounts of water, use low volume equipment (lower cost), and more productivity or yield in unit volume, easier the aeration process, increased diffusion rate of oxygen into moistened solid substrate, supporting the growth of aerial mycelium. SSF can be effectively used at smaller volumes, which makes it suitable for rural areas. From the beginning of human civilization, SSF has been applied in production of food ingredients. Several types of fermented food e.g. single cell protein, probiotics, flavor enhancing, drinks, pigments, peptide sweetners have been broadly produced in SSF. Authors purpose in writing this paper reviews the in food applications of solid-state fermentation process, it has been used particularly for the production of enzymes, organic acids, pigments, SCP, exopolysaccharides, and aroma compounds. Keywords: Solid-state (substrate) fermentation, Enzyme, Organic acid, Pigment, single cell protein (SCP)

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Background and Objective: The consumption of baking products containing high levels of egg, such as cake, should be limited to a specific group of people because of its role in increased risk of obesity and cholesterol levels. The present study replaced eggs with soy flour and mixed wheat flour with wheat germ in cake production and examined the effects. Materials and Methods: Soy flour at 0, 25 and 50% (egg weight) and 0, 5 and 10% stabilized wheat germ (based on flour weight) were used to produce cakes. The product moisture content, specific volume, porosity, crust color, texture and sensory characteristics were investigated. Image J software was used to measure the porosity and crust color. Results: Samples containing 50% soy flour and samples containing 5% wheat germ and 50% soy flour had the highest moisture content and overall acceptability and was softest texture at both the 2 h and 1 wk after baking time periods. The maximum specific volume and porosity were observed in samples containing 5% wheat germ and 50% soy flour and the sample containing 50% soy flour, respectively. The results indicated that the L* increased and a* decreased for the crust as soy flour and wheat germ increased over control 1 (without egg, wheat germ and soy flour). Soy flour decreased the b* value and increased as the wheat germ increased. Conclusion: The use of soy flour and preprocessed wheat germ in the formulation of oil cake enhanced the nutritional value and improved the technological properties of the final product. Keywords: Egg, Soy flour, Wheat germ, Texture, Crust color

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Background and Objective: The migration of packaging material constituents into food is a product of the interaction between the food and packaging material. This phenomenon is of importance because some migrating substances may be toxicologically carcinogenic and endanger consumer safety. Materials and Methods: Gas chromatography was used to determine the migration of di (2-ethylhexyl) adipate (DEHA) into food simulant. Differential scanning calorimetry (DSC) was used to evaluate the effect of an acidic solution on PET structure. The diffusion coefficient of the DEHA plasticizer into the PET bottles was calculated using the Piringer model and the activation energy of diffusion at 45°C was estimated using the Arrhenius relation. Results: It was observed that the migration of DEHA increased over time and temperature. An increase in storage temperature from 25°C to 45°C considerably increased the diffusion coefficient of the migrant in PET. DSC results showed that the glass transition temperature (Tg) of the polymer at a given temperature does not change over time, indicating no change in the polymer structure from contact with the acid solution. Conclusions: The amount of DEHA migration into the acidic food simulant was below the standard limit set by the European Commission for secure PET packaging used for yogurt drinks. Keywords: Migration, Di(2-ethylhexyl) adipate, Poly(ethylene terephthalate), Acidic food simulant, Diffusion coefficient

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Background and Objective: Annually 30% of wheat bread is removed from the cycle of reuse due to lack of proper quality. Recently researchers are looking to replace a portion of wheat flour by other plant sources for reducing bread loss. The aim of this study was to replace wheat flour with rice bran and soybean flour and assess their effects on the quantitative and qualitative characteristics of baguettes . Materials and Methods: Rice bran at 0, 10 and 20% and soy flour at 0, 5 and 10% were used to substitute for wheat flour in the basic baguetteformula and characteristics of the final product including moisture content, specific volume, porosity, crust color, texture and sensory properties were investigated. In order to measure the porosity and crust color, Image J software was used. Results: By increasing the rice bran and soybean, moisture as well as L* and b* of bread crust increased. However, the highest amount of specific volume and porosity and the lowest amount of firmness (2hr after baking) were observed in the treat containing 10% rice bran and 5% soy bean flour. Also, the samples containing 10% rice bran and 5% soy bean flour and10% rice bran and 10% soy bean flour had the lowest firmness (72hr after baking) and the highest score in sensory evaluation. Conclusion: Use of rice bran and soybean flour as a substitute for wheat flour in bread improves the quantitative and qualitative characteristics of the final product and therefore, reduces waste. Keywords: Image processing, Porosity, Healthy bread, Fiber

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Background and Objectives: One of the main problems of bread industry is waste of these products. But today the availability of packaging film with a wide range of physical and chemical properties could reduce the amount of waste. It seems that by choosing an appropriate packaging and management environment of packed samples, it is also the shelf life and quality of gluten-free bread would be increased. Materials and Methods: In this study, the effect of temperature (10 and 25°C), relative humidity of storage (50 and 75%), and type of wrapper packaging (modified polypropylene (OPP), polyethylene terephthalate, aluminum, low density polyethylene (PAP), polyethylene terephthalate, polyethylene terephthalate, and low density polyethylene (PPP)) in order to maintain the quantity and quality of gluten-free sorghum bread was evaluated. In order to measure the crust color, Image J software was used. Results: With increasing temperature and decreasing relative humidity, the moisture content, water activity, L* value, b* value, and overall acceptability were decreased and the firmness and a* value was increased. However, PAP, PPP and OPP packaging had, respectively, the best performance to maintain the quality characteristics of sorghum gluten free bread specially postpone the staling rate. Conclusion: Using the appropriate packaging film and storage in optimal conditions, in addition to maintaining the qualitative and quantitative characteristics of the final product, platitude/staling is one of the most problems in getting a fresh product to the celiac disease is reduced. Keywords: Gluten-free bread, Temperature, Relative humidity, Packaging film

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Background and Objectives: Due to the high temperature and destruction of probiotics during baking, production of probiotic breads containing the viable bacteria has not been fully developed. In this study, to increase the viability of probiotics during bread baking, microencapsulation by emulsion method was used.

Materials and Methods: L. plantarum A7 was encapsulated by different concentrations of sodium alginate and corn starch. The microcapsules were mixed with dough ingredients, and the bread was prepared. The breads’ pH and viable counts of probiotic bacteria were determined after baking. The particle size of microcapsule that kept the highest number of live bacteria in the bread was measured. Also the breads’ texture at 0, 24 and 48 h storage (25°C) was evaluated.

Results: The obtained pH of breads was in the proper range to viability of probiotics and stability of microcapsules. The microencapsulation had significant effect on the viability of probiotics during bread baking (p<0.05), and microencapsulation could increase the number of alive bacteria in the bread (1-2 log in comparison to the free cells bacteria). The highest number of live bacteria after baking was 5.70 log cfu/g that had little difference with the standard range (6 log cfu/g). The particle size of this microcapsule was 329±29 µm. Furthermore, the encapsulated bacteria resulted into soft breads in comparison to the control sample (p<0.05).

Conclusion: The microencapsulation by emulsion method can be considered as an alternative to increase the viability of probiotic in bread with appropriate characteristics during storage.

Keywords: Probiotic, Bread, Microencapsulation, Emulsion, Sodium alginate