Since the dawn of civilization, people have turned to plants as a safe and efficient form treatment for variety diseases. It has long been known that Calotropis procera potential treat number In this study, C. leaf aqueous extract was obtained using maceration method, p-coumaric found be main compound. The rich in phenols (174.82 mg gallic acid equivalent/g) flavonoids (1781.7 µg quercetin equivalent/g). had high antioxidant properties, indicated by IC50 values 2,2-diphenyl-1-picrylhydrazyl...

Abstract Nutmeg ( Myristica fragrans ) seed was subjected to the hydro‐distillation method extract its essential oil (NEO). Its main constituents were α‐pinene (20.16%), sabinene (14.45%), and β‐pinene (13.26%) with great antimicrobial antioxidant actions. A novel edible coating then fabricated based on sage mucilage (SSM) NEO, ameliorate quality shelf‐life of beef slices. The NEO‐loaded SSM able significantly decrease population total viable count, Escherichia coli , Staphylococcus aureus...

Prangos ferulacea plant is very popular in Iran due to its unique properties treating diseases and special flavor. To check the characteristics of this plant, first, extract was extracted using maceration method. Its chemical composition investigated high-performance liquid chromatography (HPLC) that p-coumaric identified as main compound, Fourier-transform infrared spectroscopy (FTIR) showed presence functional groups related phenolic, flavonoid, tannins, carboxylic acids such caffeic acid...

Chemical Composition and Antimicrobial Activity of Leaf, Ripe Unripe Peel Bitter Orange (Citrus aurantium) Essential Oils

In the present research, effects of different durations (0, 15, 30, 60, 90, 120, 150, and 180 sec) dielectric barrier discharge (DBD) cold plasma on decontaminating Aspergillus flavus, detoxifying pure aflatoxin B1 (AFB1), quality attributes pistachio nuts (total phenolic content, antioxidant activity, chlorophylls, total carotenoids, instrumental color, soluble protein, malondialdehyde determination) were studied. The results showed that viable spore population reduced with increase...

The inclusion of probiotics in food products is increasingly common as a method to develop functional foods that provide potential health advantages. This study examined the probiotic characteristics Levilactobacillus brevis HL6, and its use peach juice. strain demonstrated resilience low pH levels, bile salts, gastrointestinal conditions. Its cell surface hydrophobicity (48.53%), auto-aggregation (35.20%), co-aggregation (23.10%), adhesion capacity (11.10%), antioxidant activity (46.80%),...

Abstract Roasting enhances sensory quality of wild almonds ( Amygdalus scoparia ). The aim the study was to evaluate use microwaves (480 W for 3 or 4 min) in roasting comparison with traditional Spanish (165 °C 20 and Iranian (soaking % NaCl water 30 min, drying at 60 2 h 135 hot‐air processes. influence on moisture oil contents, crispness, fatty acid profile, volatile compounds, odour intensity investigated. causes changes appearance, texture flavour, due dehydration, browning, lipid...

Background and Objectives: Essential oils their compounds are getting increasing interest due to multipurpose functionals as alternatives the artificial preservatives. The aim of this study was extract identify volatile constituents essential oil Citrus lemon leaf evaluate its antioxidant antibacterial abilities. Materials Methods: extracted using Clevenger apparatus characterized by means gas chromatography mass spectrometry (GC-MS). Folin-Ciocalteu method used determine total phenolic...

In this study, the effect of osmotic solutions (sugar solution, grape syrup and mulberry syrup) ultrasound time (20, 30, 40 min) was investigated on water loss, solid gain, moisture content, shrinkage, firmness, color (L*a*b*), vitamin C, total chlorophyll, sensory properties dried kiwifruits. High performance liquid chromatography revealed that syrups contained high amounts invert sugar as fructose glucose. The results showed use pre-treatment reduced shrinkage L* value kiwifruit slices...

In this study, sunflower microgreen (SMG) powder (4%, 8% and, 12%) was used as a flour replacement to prepare gluten-free cakes. The cakes were assessed for changes in moisture content, texture, color, crude fiber, protein, fat, total phenolic antioxidant activity, and mineral composition. SMG contains high amounts of phenol composition (including calcium, magnesium, potassium, phosphorus, manganese, iron). As the levels increased, composition, firmness also increase. However, lightness (L*)...

Summary Pistachios have been roasted following the Iranian traditional method (soaking in salty water, drying and roasting at 135 °C). Three pistachio cultivars (Ahmad Aghaei, Akbari Kaleghouchi) were compared for their volatile compositions, colour odour intensity. Lightness decreased course of roasting, which resulted from Maillard reaction. Raw pistachios had lower concentrations most volatiles than roasted. A total twenty‐six compounds detected pistachios; these included aldehydes,...

Purpose Eating patterns around the world have changed considerably, including food choices and preparation. One of these alterations in consumption is an increase desire for fast-food consumption, which has been associated with poor diet quality. In order to analyze consumers’ behaviors, it necessary account psychological factors (e.g. attitudes) that shape behaviors. Thus, purpose this paper explore influencing on attitudes consumers Isfahan City toward so as understand why use despite...

Abstract The effect of Persian and almond gums (0, 0.1 0.2% (w/w)) as fat replacers milk (0.4, 0.9, 1.4% on physicochemical rheological characteristics microstructure low‐fat Iranian White cheese was studied. both effectively increased moisture‐to‐protein (M:P) ratio samples which in turn led to a significant reduction the hardness parameters fracture stress Young's storage (G’) moduli ( p < .05); however, gum more pronounced .01). Gum addition promoted yield proteolysis rate .05)....