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Background and Objective: The Object of present research was evaluation of potential of the biological preservators production by probiotic bacteries and determination of extracted compounds minimum inhibitory concentration. Materials and Methods: After the culture of Enterococcus faecalis and Enterococcus hirae in the BHI agar medium culture, centrifuging and isolation of microbial mass, these strains antimicrobial compounds were purified by dialyze and produced protein amount was determined by lowry test and molecular weight was estimated by SDS-PAGE electrophoresis. Antimicrobial effect of present compounds were evaluated by well diffusion method. Related factores to protein activity were determined before and after dyalisis. compounds minimum inhibitory concentration were evaluated. Results: The results of this research proved that the molecular weight of extracted compounds of Enterococcus faecalis and Enterococcus hirae strains were, approximately, 45 KDa, 35KDa ,respectively. It was similar to molecular weight of enterocin. The most of antimicrobial effect and the least of inhibitory concentration produced bacteriocin of Enterococcus faecalis and Enterococcus hirae strains were for Listeria monocytogenes and Bacillus cereus, respectively. Conclusion: Antimicrobial compounds from Enterococcus faecalis and Enterococcus hirae protect as a very safety maintenance from foodstuff against bacteria, So They can enhance shelf life of foodstuff remarkably. Keywords: Antimiicrobial effect, Enterococcus faecalis , Enterococcus hirae, biological preservators

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Background and objective:The object of this research performance was Evaluation of the Enterococcus faecalis role on inhibitory growth of staphylococcus aureus by production of a antimicrobial compound. Material and Methods: After the culture of Enterococcus faecalis with property of PTCC 1394 and ATCC 9854 in the BHI agar, centrifuging and isolation of microbial mass, that antimicrobial compound was purified by dialyze. Antimicrobial effect of present compound was evaluated on gram positive and gram negative indicator bacteries by well diffusion method. Inhibitory Concentration is determined by dilution method. Results:The results of this research proved that Activity Unit, Specific activity, purification factor increased after dyalisis . Total protein, Concentration, Total activity, amount of total protein decreased after dyalisis. Produced the lowest inhibitory concentration by antimicrobial compound was on Staphylococcus aureus . Conclusion: In attention to achieved results of this antimicrobial compound , Enterococcus faecalis with property of PTCC1394 can play a important role as a probiotic in food industry by producing of a anitimicrobial compound . Keywords: antimicrobial affect,Enterococcu faecalis, probiotic

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Background and Objective: The use of bio-polymers, especially proteins and herbal essences, has received attention for years in the production of edible films. The aim of this study was to prepare edible films based on isolated chickpea protein and determine the effects of concentrations of chickpea protein, glycerol and essence on antimicrobial properties, as well as water vapor permeability and solubility, of the edible film. Materials and Methods: Protein was extracted from Filip variety chickpea powder by the isoelecteric point sequestration method. Then, samples of edible films were prepared using protein (4-10g), glycerol as a plasticizer (40-60%), and thyme essence (0-1%). The antimicrobial effect of the film samples on Staphylococcus aureus and Escherichia coli, theirwater-vapor permeability and surface-solubility, by the response-surface method, were determined. Results: Thyme essence brought about statistically significant reductions (P<0.01) in the growth of the two microorganisms, as well as solubility and water vapor permeability of the films the higher the protein concentration, the higher the permeability and the lower the solubility (P<0.01)‎. Also, higher glycerol concentrations led to increased permeability and solubility (P<0.01). Conclusion: Based on the findings, it can be concluded that isolated protein of chickpea can form films. The optimum levels of isolated chickpea protein, glycerol and thyme essence for maximum anti-microbial effects, minimum water-vapor permeability and maximum solubility are4g , 44.4% and 1%, respectively. Keywords: Antimicrobial films, Chickpea protein, Thyme essence oil, Physicochemical properties

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Background and objective: During the past decades obesity and obesity-related co-morbidities, such as cardiovascular diseases, have become global epidemics with incresing trends. Earlier studies have shown that adherence to the dietary approach to stop hypertension (DASH) diet favorably affects weight control. The aim of this study was to investigate the association between adherence to the DASH diet and obesity among female-nurses in the City of Isfahan, Iran. Materials and methods: This cross-sectional study was carried out on 420 female-nurses with a mean age of 34 years (SD 0.41) working in the City of Isfahan hospitals, selected by the multistage cluster random sampling method. Adherence to the DASH diet (in the previous year) was assessed using a validated special food frequency questionnaire (FFQ). A DASH score based on 8 food and nutrient components (fruits, vegetables, whole grains, nuts and legumes, low- fat dairy, red and processed meats, sweetened beverages, and sodium) was calculated. In a DASH diet pattern high intakes of the first five groups and low intakes of meat, sweetened beverages and salt are desirable. First the participants were classified based on quartile categories of their intakes of these components. The scores were then summed up to construct the overall DASH score that ranged from 8 to 32. Data on lifestyle, socioeconomic status and medical information were collected using a questionnaire. To compare general characteristics and the DASH scores across quartiles, we used the 1-way ANOVA and chi-square tests after adjusting for age and energy intake. Results: Increased adherence to the DASH diet was associated with older age (P<0.01) and lower waist circumference (P=0.04). There was no statistically significant difference in the prevalence of general obesity between the extreme quartiles of the DASH diet score. Neither was there any association between the DASH diet and obesity after adjustment for age and energy intake and other confounding factors. However, with further adjustment for dietary factors, those in the upper quartile of DASH score were 71% less likely to suffer from general obesity as compared with those in the lowest quartile (OR: 0.29 95% CI: 0.09-0.97). Finally, consumption of the DASH diet was not significantly associated with central obesity, but after adjustment for age and energy intake, the association became significant (OR: 0.37 95% CI: 0.14-0.96). Conclusions: It can be concluded that adherence to the DASH diet is associated with a reduced risk of general obesity. This association remains statistically significant even after adjustment for potential confounding factors. Keywords: DASH diet, Central obesity, Abdominal obesity, Waist circumference, Females

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Background and Objective: Scientists have recently focused attention on the properties of natural antioxidants on pathogens and free radicals and their application in the medical and food industries. The present study evaluated the antioxidant properties of the extract of seedless barberries, a popular fruit cultivated in Iran, extracted using subcritical water as a novel technology. Materials and Methods: The phenolic compounds of the seedless barberry were extracted using subcritical water (SCW) at ratios of 1:10 to 1:30 at 50 bar constant pressure and temperatures of 120 and 180 C. The total phenolic compounds (TPC) were measured using folin ciocalteu reagent and compared with those of maceration extracts. The thermal stability of the soybean oil and the antioxidant extracts was investigated using the Rancimat method at 110C and 20 l/h air flow rate. Radical scavenging and Fe+3 reduction power of the extracts was measured to evaluate the antioxidant characteristics of the SCW extracts and they were then compared the results for ascorbic acid and BHT (300 ppm). The results were evaluated using a factorial design and LSD test at  = 0.01 using SAS software. Results: The TPC varied from 1729.76 to 2848.21 mg/100 g dry material (Gallic acid). The maximum extract yield was produced by the treatment at 120C and a 1:10 ratio. The highest antioxidant power of soybean oil was observed at 180C and a 1:10 ratio. The thermal resistance of the soybean oil with SCW extracts was very similar to that of soybean oil enriched with E vitamin as a natural antioxidant. Conclusion: The extracts obtained by SCW had remarkable antioxidant properties and resistance to increased temperature and reinforced the stability of the soybean oil. Subject to further study, This combination can be recommended as a good alternative frying oil in the food industry. Keywords: Natural antioxidant, Subcritical fluid, Seedless barberry, Resistance, Radical scavenging

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Background and Objective: Fresh bread has a short shelf life, and its acceptability by consumer would be dramatically reduced by increasing the time between baking and consumption. One of the solutions for this problem is frozen dough technology. Therefore, in this study, the impact of cold pre-treatment and pre-fermentation in Sangak frozen dough and its bread was evaluated. Materials and Methods: Dough samples (with 100% V/W water) were fermented for 10 min and 40 min and after pre cooling (until temperature of dough reaching 4 ˚C or holding 1 hour at 4 ˚C after reaching to this temperature) or without cooling, they were frozen under -25 ˚C in air blast freezer. After 24h storage at -18 °C, Sangak frozen dough and its bread quality were assessed by measuring yeast survival and gassing power after thawing, and by measuring density, texture and color variation after baking. Results: Cooling dough before freezing had a positive effect on the viability of yeast and dough volume it also improved the quality properties of bread prepared from it, such as density, texture and color (p< 0.05). In addition, pre-fermentation for 40 min improved the gassing power of dough significantly however, it had no significant effect on its bread (p< 0.05). Conclusion: Use of pre-cold treatment improved frozen dough and its bread quality. Keywords: Frozen dough, Pre-cooling, Pre-fermentation, Sangak bread

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Background and Objectives: Findings from few studies that investigated the relation between dietary behaviors and obesity are inconsistent. We aimed to assess the relation between patterns of dietary habits, identified by latent class analysis (LCA) and obesity in a large sample of Iranian adults.

Materials and Methods: In a cross-sectional study on 7958 adults, dietary behaviors were assessed in five domains (meal patterns, eating rate, intra-meal fluid intake, meal-to-sleep interval and fatty foods intake) using a pretested questionnaire. LCA was applied to identify classes of diet-related practices. Anthropometric measures were assessed through the use of a validated self-reported questionnaire. General and abdominal obesities were defined as a body mass index ≥30 kg/m² and a waist circumference ≥88 cm for women, ≥102 cm for men.

Results: General and abdominal obesityies were prevalent in 9.7 and 27.7% of the study population, respectively. We identified three distinct classes of eating rates (moderate, moderate-to-slow and moderate-to-fast), two classes of meal patterns (­regular and irregular), two classes of intra-meal fluid intake (moderate and much intra-meal drinking), three classes of meal-to-sleep interval (short, moderate and long meal-to-sleep interval), and three classes of fatty foods intake (low, moderate and high intake of fatty foods). After adjustment for potential confounders, individuals with ‘irregular meal pattern’ were 21%, 24% and 22%, respectively more likely to be overweight/obese, abdominally overweight/obese and abdominally obese, compared with those who had a ‘regular meal pattern’. Individuals with ‘much intra-meal drinking’ had greater odds of overweight (OR: 1.37; 1.19-1.58) and obesity (OR: 1.51; 1.16-1.97) than those with ‘moderate intra-meal drinking’. Moderate intake of fatty foods was inversely associated with abdominally overweight/obese (OR: 0.85; 0.73-1.00) and abdominally obesity (OR: 0.80; 0.68-0.96) compared with ‘low intake of fatty foods’. No significant association was observed between eating rate, meal-to-sleep interval and general or abdominal obesity, after controlling for confounders.

Conclusion: Irregular meal pattern and much intra-meal drinking were associated with increased odds of general and abdominal obesities, whereas moderate intake of fatty foods was related to the decreased odds of central obesity among Iranian adults.

Keywords: Dietary habits, Obesity, Abdominal obesity, Latent class analysis, Eating rate

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Background and Objectives: This study aimed to investigate the relationship between saturated and unsaturated fatty acids from food groups and risk of metabolic syndrome in Tehrani adults.
Materials and Methods: This study is a population-based cross-sectional study on 6412 adults (≥ 19 years) and performed in the framework of Tehran Lipid and Glucose Study. Nutritional information was collected using a food frequency questionnaire. Fasting blood glucose, blood pressure, cholesterol, triglyceride and HDL levels were measured. Metabolic syndrome was defined according to Adult Treatment Panel III criteria.
Results: The results showed that men and women in the top quartile SFA intake were significantly associated with metabolic syndrome (P<0.05). The inverse relationship between the intake of MUFA and PUFA (n-6) with metabolic syndrome was observed (P <0.05). Men who consumed PUFA (n-3) in the second quarter and the fourth was inversely associated with metabolic syndrome (P=0.03). While no significant association between quartiles of intake of PUFA (n-3) and metabolic syndrome was seen in women (P = 0.34). People in the third quarter were receiving SFA red meat, showed a significant correlation with metabolic syndrome (P <0.05). .A direct association between the third and fourth quartiles of saturated fatty acid intake from hydrogenated fats from the animal group was observed with metabolic syndrome
(P = 0.02).
Conclusion: Based on the present study, there may be an inverse relationship between saturated fatty acids of different groups of food with metabolic syndrome. The inverse association of omega-3 and omega-6 fatty acids of different groups of food with metabolic syndrome were also observed.

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Background and Objectives: Active packaging is an improved form of conventional packaging that can preserve quality of foods and increase durability and safety of food products due to their antimicrobial and antioxidant characteristics.
 Materials & Methods: In this study, effects of olibanum essential oil on physicochemical, structural, antimicrobial and antioxidant characteristics of gelatin edible films were investigated. Various concentrations of olibanum essential oil (0.2, 4 and 6% w/v) were added to the gelatin solutions.
Results: Results showed that water vapor permeability and solubility decreased significantly in all treatments containing olibanum essential oil, compared to control treatments (with no olibanum essential oils) (p<0.05). Moreover, tensile strength and elongation at break increased significantly in all treatments compared to control treatments
(p< 0.05). Fourier-transform infrared spectroscopy analysis showed good interactions between gelatin and olibanum essential oil components. Hydrogen and covalent electrostatic interactions between the gelatin network and olibanum essential oil compounds limited availability of the hydrogen groups to form hydrophilic bonds with water. Subsequently, tendency of the gelatin films to water decreased. In addition to antioxidant activity, treatments containing olibanum essential oil exhibited good antimicrobial activities against the Gram-positive and Gram-negative bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus).
Conclusion: Results of this study have shown that gelatin composite films containing olibanum essential oil can be used for food storage by decreasing chemical and microbial spoilages.

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Background and Objectives: Due to the importance of food environment of the public dining places in promoting sustainable diets, the present study was carried out to analyze canteen menu of the School of Nutrition Sciences and Food Technology sustainability and to develop a sustainable lunch menus.
 Materials & Methods: First, nutrition information and quantity per capita of foods served within the last 20 days were asked from the food service manager of the canteen during the second semester of 2019–2020. The frequency of each food served, as well as food waste durung their preparation and consumption were recorded. Quantities of carbon, water and land footprints, costs and nutrient-rich food (NRF) index of the foods in the  two menus  were calculated. Then, a sustainable food menu for each two menus was designed in order to minimize water, carbon and land footprints and cost, as well as maxmizing NRF  through goal programming method.
Results: Foods served in Menu 1, had higher mean water (P=0.011), carbon (P=0.001) and land footprints (P=0.022) and higher costs (P=0.001) but lower NRF (P=0.001), compared to those served in Menu 2. The average daily non-compostable, compostable and recyclable wastes included 19660, 6320 and 9010 g, respectively. Replacing the sustainable food menu designed for Menu 1 could decrease carbon, total water and land footprints and costs by 10, 13, 22 and 6%, respectively, and increased the NRF profile by 8%. Furthermore, replacing the sustainable menu designed for Menu 2 could result in 25, 23, 27 and 28% decreases in carbon, total water and land footprints and costs, respectively, and increased the NRF profile by 23%.
Conclusion: Replacement of the current menus with sustainable ones and planning to decrease food wastes are recommended to achieve national targets of resistive economy and sustainable development and to promote sustainable diets.

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Background and Objectives: Contamination of milk and its products with heavy metals cause toxic and adverse effects on human health, especially in children. Therefore, the assessment of milk and its other products for the presence of these metals should be highly considered. Therefore, the present study was carried out to assess changes in the levels of mercury, lead, cadmium, and arsenic in raw milk samples during processes of milk powder production.
 Materials & Methods: A total of 50 raw milk, skim milk, and cream samples from a dairy plant in Chaharmahal and Bakhtiari Province, Iran, were assessed. These samples were collected in summers and winters, 2019–2020. Samples were analyzed to investigate their lead, mercury, cadmium, and arsenic using the elemental coupled plasma-optical emission spectroscopy method.
Results: Results showed that the residual quantities of heavy metals in various samples varied; hence, metals such as mercury and lead were more concentrated in the cream phase but cadmium and arsenic metals were more concentrated in skim milk (p < 0.05). Furthermore, residual quantities of all heavy metals in milk powder were much higher than those in cream and skim milk (p < 0.05). Based on the results of this study, international standards (Codex), and Iranian national standards, the average quantities of lead in all products were higher than those of standard levels (20 ppb). Quantities of cadmium in skim milk in the cold season and in condensed milk and milk powder in the two seasons were higher than the standard limits (10 ppb).
Conclusion: Based on the results of the present study, quantities of mercury, cadmium, and especially lead in dry milk are higher than the limit set by the Codex, which can be a potential risk for children consuming milk. Therefore, it is necessary to regularly monitor potential sources of contamination in raw milk and its products.

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Background and Objectives: Several methods have been used to decrease losses during storage of fruits and vegetables. Of these methods, high-voltage electric field seems promising. The objective of this study was to investigate effects of high-voltage electric field on four major quality attributes of pomegranate fruit (Punica granatum L.) during storage.
 Materials & Methods: Pomegranate fruits were exposed to high-voltage electric fields with strengths of 2 and 4 kV cm^-1 at two various modes (use of high-voltage electric field alone at Day 1 of storage or repeat the high-voltage electric field treatment with the regular intervals during storage). Quality characteristics of the fruits such as color, texture, antioxidant content and respiration rate were assessed at 15-d intervals for 60 d.
Results: Results showed that the respiration rate of pomegranate fruits decreased with storage time extension and high-voltage electric field treated pomegranates demonstrated significantly lower respiration rates, compared to the control. The lightness value (L^*) of pomegranates treated under electric field was higher than that of the control sample
(p < 0.05) and the force needed to compress the pomegranate seeds treated under the electric field during storage was more than those of the control and samples treated with electric field alone on Day 1 of storage. Results also showed that use of electric field could increase the antioxidant activity of pomegranate fruits during storage.
Conclusion: It can be concluded that exposure to high-voltage electric field could induce or stimulate production of reactive oxygen species inhibitory enzymes in pomegranate defense systems. In addition, this study verified efficacy of high-voltage electric field treatment in postharvest preservation of pomegranate.