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Background and Objective: Fruity teas are interested because of its sensory, nutritional, and medicinal properties. In this study, effects of fruit type and brewing time on some mineral, sugar and protein content and organoleptic characteristics of fruity tea were evaluated. Materials and Methods: After production of fruity tea, some nutritional properties were analysized by atomic absorption spectroscopy, Lane-Eynon and Kjeldal. The means related to different treatments were significantly compared using ANOVA test (p<0.05). Sensory attributes of final products were done by DUO test. Results: After 10 min brewing, the highest extraction percentage of Mg and protein, Fe and sucrose, and Ca contents were belonging to pear, apple, and quince, respectively. After 20 min brewing, the greatest extraction percentage of Mg and protein, sucrose, and Ca contents were resulted for pear, apple, and quince, respectively. Increasing the duration of brewing time to 10 min did not noticeably affect the extraction content of nutrients from dried fruits but influence the organoleptic properties of fruity tea. Apple tea prepared with 20 min b prepared with 20 min brewing was the best sensory acceptability in flavor and color points. After that, the taste of pear and color of quince tea were ranked in the second stage of acceptability. Conclusion: According to the results of nutritional material and sensory attributes, all of fruity teas with 20 min brewing had higher acceptability. Keywords: Apple, Fruity tea, Mineral, Pear, Quince

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Background and Objectives: Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. The aim of this study was to investigate the efficiency and physicochemical properties of extracted pectin from quince fruit using ultrasound.

 Materials & Methods: Pectin was extracted by ultrasound under the power of 320 W, two types of acids (HCL and citric acid), pH=2, time=30, 60 and 90 min, and temperature=60 °C. Then the physicochemical properties of pectin such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated.

Results: The results showed that pectin had an efficiency of 9.28% and a reasonable purity (with galacturonic acid content of 74.95%). The study of degree of extraction revealed that the pectin derived from quince fruit at 60 and 90 min of ultrasound and extraction with HCL was high methoxyl (HM) pectin. The pectin’s emulsifying activity was high. The viscosity results illustrated that the pectin solutions obtained from quince fruit by HCL at 30 min had a pseudo-plastic behavior, and at 60 and 90 min of ultra sonication and at higher shear rate, they had Newtonian behavior.

Conclusion: Good degree of purity and acceptable physicochemical properties of the obtained pectin show that this agricultural product can be used as a promising source for pectin production.

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Background and Objectives: Regarding high oil contents and synthetic preservatives of mayonnaises and adverse effects of these compounds on consumers’ health, use of natural compounds is addressed.
 Materials & Methods: In this study, quince seed mucilage (QSM) and soy protein isolate (SPI) were used as fat substitutes and oleaster (Eleaagnus angustifolia) extract nanoliposomes were used to control the growth of microorganisms in mayonnaise. Four nanoliposome formulations were prepared using ultrasound and 150, 250, 500 and 1000-ppm lecithin (NLP-150, NLP-250, NLP-500 and NLP-1000, respectively).
Results: The highest encapsulation efficiency, zeta potential, polydispersity index, bioavailability and the smallest particle size were observed in NLP-500 nanoliposomes (p < 0.05). Nanoliposomes showed various levels of antimicrobial activity against bacterial and fungal strains; however, Penicillium glaucoma and Saccharomyces cerevisiae showed the highest sensitivity (the lowest MIC). In the second phase of the study, QSM and SPI at 1 and 2% and oleaster extract nanoliposomes at 0.5, 0.75, 1, 1.5 and 2% concentrations were used in the formulation of mayonnaise. Three control samples (without additives), TBHQ (200 ppm) and benzoate-sorbate (750 ppm) were produced. Samples were stored at 4 ^oC for 6 m. Growth of Staphylococcus aureus, Salmonella enteritidis, Escherichia coli, molds and yeasts was shown in all mayonnaise samples, except benzoate-sorbate treated samples, and increased during storage time. The highest microbial growth belonged to the control sample (p < 0.05). Results of the rheological assessments showed that the storage modulus was higher than the loss modulus (G' ˃ G") and with the increase of the angular frequency, the complex viscosity decreased. In sensory evaluation for taste and odor, the control sample received the highest score (p ˃ 0.05). Regarding color, texture and overall acceptability, no significant difference was reported between the samples (p ˃ 0.05).
Conclusion: Therefore, nanoliposomes of oleaster extract, without the negative effects on sensory characteristics, can be used in mayonnaises, preventing growth of pathogenic and spoilage bacteria.