p. 497−515
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p. 517−534
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p. 535−550
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p. 551−565
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The aim of this study was to isolate polysaccharides from the Typha stem to evaluate its technological specifications and antibacterial and antioxidant activities. To isolate this polysaccharide, we used the alkaline- ultrasonic extraction method in this state; water to raw material ratio is 25 mL/g, sodium hydroxide concentration 1.5 M for 40 min. The dynamic light scattering results illustrated that the average particle size and zeta potential were 282 nm and -21.52 mV, respectively. Based on the results, the Hausner''s ratio and Carr’s Index were 1.16±0.02 and %13.99±0.01, respectively. This polysaccharide showed a high capacity for water holding (9.28±0.15), oil holding (4.37±0.14), Emulsifying (100%) and emulsion stability (96%). Also, the results of this study showed that the extracted polysaccharide has a high ability to scavenge free radicals ABTS (IC50=0.47 mg/mL). Examination of antibacterial activity by disk agar diffusion method showed that this compound did not have a significant effect, on inhibiting the growth of selected bacteria in this study. Therefore, this polysaccharide can be introduced as a natural source of antioxidant and an appropriate composition for technological uses.]]>
p. 567−580
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p. 581−596
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0.90). The overall optimum region with minimum z-average, PDI, turbidity, conductivity and maximum range of zeta-potential was achieved at 8 gr of tween 20 and 2 gr of Gelatin. The optimum mentha essential oil nanoemulsion showed good antibacterial activity against both E. coli and S. areus, alone as well as incorporated in edible coating formulations. The maximum inhibition zone was observed using 1% carboxymethyl, 0.5% glycerol and 5% optimized nanoemulsion.]]>
p. 597−610
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p. 611−625
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p. 627−640
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Garlic has many medicinal properties in the food industry. In this study was investigated the effect of ultrasonic pretreatment (10, 20 and 30 min) on some thermodynamic and physical properties of dried garlic at thicknesses (2, 4 and 6 mm) using microwave at different power (100, 200 and 300 W). 10 mathematical models were used to describe the moisture ratio during garlic drying. The obtained results from this investigation showed that specific energy consumption (SEC) decreased significantely (p < 0.05) with increasing ultrasonic time, microwave power as well as with decreasing the thickness of samples. Fitting the mathematical models to the moisture ratios with the experimental data showed that the Logistic model can satisfactorily satisfy the drying curve of the samples in a microwave dryer with ultrasonic pretreatment with high correlation coefficient (R2 = 0.9996), minimum root mean square error (RMSE = 0.0113), and chi-square (χ2 = 0.0009) to describe. Effective moisture diffusion coefficient of the dried samples was found to be 8.04×10-11 to 1.64×10-9 m2/ s. The highest and lowest SEC was 340 and 35.87 kWh/kg, respectively. The results showed that increasing the microwave power, ultrasonic time, and decreasing thickness of the samples reduced significantely (p < 0.05) the shrinkage. By decreasing the microwave power and thickness of the samples as well as increasing the ultrausonic time, reduced significantely (p < 0.05) the color value.]]>
p. 641−657
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