Research Paper
niloofar Ghasempour; Amir hussein Elhami Rad; MAJID javanmardi; Elham Azarpazhooh; Mohammad Armin
Abstract
This study aimed to optimize the extraction of bioactive compounds (antioxidant and antimicrobial) from orange pomace, a byproduct of orange juice production. A Face-Centered CCD design was employed to maximize extraction yield, total phenolic content, and antioxidant activity using subcritical water. ...
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This study aimed to optimize the extraction of bioactive compounds (antioxidant and antimicrobial) from orange pomace, a byproduct of orange juice production. A Face-Centered CCD design was employed to maximize extraction yield, total phenolic content, and antioxidant activity using subcritical water. Extraction temperature (120, 140, and 160°C) and time (20, 30, and 40 minutes) were selected as key variables. The optimal conditions, determined through modeling, were 142.87°C and 39.97 minutes. Under these conditions, the extraction yield reached 13.94%, total phenolic content (TPC) was 454.80 mg gallic acid equivalent (GAE) per 100 g, and free radical scavenging activity (DPPH) was 51.78%. Verification experiments confirmed these results. Additionally, the extracted compounds exhibited strong antimicrobial activity, with minimum inhibitory concentrations (MIC) of 10% and 5% against Penicillium citrinum and Aspergillus niger, respectively, compared to 1% for fluconazole. This study highlights the efficiency of subcritical water extraction in recovering bioactive compounds from agricultural byproducts, emphasizing its potential as a sustainable and effective method for producing valuable bioactive materials.
Research Paper
Abstract
Extended Abstract
Abstract
Wheat, providing about 47% of the daily caloric intake of Iranian households, is considered the most strategic agricultural crop in the country. To introduce novel and environmentally safe approaches for grain storage while maintaining product quality, the effects of ozone ...
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Extended Abstract
Abstract
Wheat, providing about 47% of the daily caloric intake of Iranian households, is considered the most strategic agricultural crop in the country. To introduce novel and environmentally safe approaches for grain storage while maintaining product quality, the effects of ozone gas concentration and exposure duration on selected characteristics of Triticum aestivum cv. Morvarid wheat kernels was investigated. The evaluated parameters included germination rate, Zeleny sedimentation value, oil content, acidity and peroxide value of the extracted oil, fungal contamination level, and total aflatoxin content after a four-month storage period. The experiment was conducted using a completely randomized factorial design (4×4), with four ozone concentrations (0, 25, 50, and 75 ppmv) and four exposure durations (1, 3, 5, and 7 days). Analysis of variance showed that ozone concentration, exposure time, and their interaction had significant effects (P< 0.01) on germination rate, Zeleny value, fungal contamination, and total aflatoxin content of the treated wheat. The lowest germination rate (94%) was recorded at 75 ppmv ozone, while the highest (99.0%) occurred at 0 and 25 ppmv with no significant difference (P > 0.05). The highest Zeleny sedimentation value (34.19 mL) was observed at 50 ppmv ozone, and the lowest (30.16 mL) at 0 ppmv. Minimum fungal contamination (3.88 CFU/g) was found at 75 ppmv ozone, while the maximum (2725 CFU/g) occurred in the untreated control. Similarly, the highest total aflatoxin level (14.96 µg/g) was measured at 0 ppmv ozone, whereas at 75 ppmv it was undetectable. Ozone exposure duration also had a significant effect (P< 0.01) on germination rate, Zeleny value, fungal contamination, and aflatoxin content. The maximum germination rate (100%) occurred after 5 days of exposure, and the minimum (96%) after 3 days. The highest Zeleny value (32.72 mL), not significantly different from the 1- and 5-day treatments, was obtained after 3 days, while the lowest (32.15 mL) occurred after 7 days. Overall, increasing ozone concentration significantly (P < 0.01) reduced fungal contamination and total aflatoxin levels in wheat grains. The minimum fungal count (3.88 CFU/g) was obtained at 75 ppmv ozone, whereas the maximum (2725 CFU/g) was found in the untreated control. The highest aflatoxin content (15.11 µg/g) was detected in the control (0 ppmv, 1-day exposure), while it became undetectable at ozone concentrations ≥50 ppmv for all exposure durations. Therefore, controlled use of ozone gas can be regarded as a novel, eco-friendly postharvest technology that contributes to improving the quality and safety of stored wheat grains during long-term storage.
Negar Roshani-Dehlaghi; Ali Ekrami
Abstract
Electrospun nanostructures provide a nanoscale matrix for encapsulating natural compounds. This process applies an electric field to a polymer-solvent solution, producing fibers with high specific surface area and controllable morphology. Electrospinning conditions prevent degradation of sensitive compounds. ...
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Electrospun nanostructures provide a nanoscale matrix for encapsulating natural compounds. This process applies an electric field to a polymer-solvent solution, producing fibers with high specific surface area and controllable morphology. Electrospinning conditions prevent degradation of sensitive compounds. Stability of natural compounds in fibers depends on solution properties, process parameters, and polymer matrix interactions. A primary application preserves antimicrobial and antioxidant properties in food products, where compounds release gradually from the fiber matrix to extend shelf life. The same controlled release principle applies to drug delivery systems, maintaining active agent efficacy over time. Composite structures including core-shell, multilayer, aligned, and woven designs enable diverse release profiles. In biological environments, nanofiber resemblance to the extracellular matrix facilitates cell interactions, while incorporated natural compounds guide cell growth or differentiation. This supports tissue regeneration and topical skin formulations, enhancing active compound penetration and stability simultaneously. Accordingly, this review provides an analytical and comparative examination of recent advances in electrospun nanostructure-based encapsulation of natural compounds, focusing on four key application areas: food industry and active packaging, drug delivery and pharmaceutical applications, tissue engineering and biomedical uses, and cosmetics and personal care products.
Nadereh Tabrizi; shahin zomorodi
Abstract
Stone fruits such as peach, nectarine, apricot, plum, and cherry occupy a prominent position in the agricultural economy due to their high nutritional and economic value, broad consumer acceptance, and important role in food security. However, these commodities face major challenges related to short ...
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Stone fruits such as peach, nectarine, apricot, plum, and cherry occupy a prominent position in the agricultural economy due to their high nutritional and economic value, broad consumer acceptance, and important role in food security. However, these commodities face major challenges related to short postharvest shelf life and high perishability throughout the supply chain. In recent years, cold atmospheric plasma (CAP) has attracted increasing attention as an emerging non-thermal technology. Beyond its well-established capability for low-temperature surface sterilization and pathogen inactivation, CAP can also act as an abiotic stressor that interacts with the physiological and metabolic pathways of fruits. Evidence indicates that CAP may modulate the activity of key enzymes such as polyphenol oxidases and peroxidases, influence the metabolism of phenolic compounds, and alter the regulation of ripening related hormones, including ethylene and abscisic acid. These effects ultimately contribute to delayed tissue softening, enhanced defense responses, and improved nutritional quality. This review focuses on the molecular and biochemical responses of stone fruits to CAP treatment and discusses critical challenges, including species and dose dependent effects, scalability limitations, regulatory uncertainties, and existing knowledge gaps regarding sensory attributes and consumer acceptance. In addition, the potential synergistic integration of CAP with complementary technologies such as edible coatings, active packaging, and controlled atmosphere storage is explored. Finally, future perspectives are presented in which cold atmospheric plasma is considered not merely as an antimicrobial tool, but as an innovative and intelligent postharvest engineering strategy for the sustainable extension of shelf life and marketability of stone fruits.
Research Paper
Mehrzad Ahmadi; Ali Akbar Ghanbari; Zeinab Sharafi
Abstract
This study investigated 115 kidney bean accessions, comprising 95 medium-seed and 20 long-seed types, obtained from the collection of the National Plant Gene Bank of Iran. ImageJ software was used for image processing and to measure traits including length, width, thickness, perimeter, area, the length-to-width ...
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This study investigated 115 kidney bean accessions, comprising 95 medium-seed and 20 long-seed types, obtained from the collection of the National Plant Gene Bank of Iran. ImageJ software was used for image processing and to measure traits including length, width, thickness, perimeter, area, the length-to-width ratio, single seed weight, and Seed factor form density (FFD).The results showed that the average length, width, and thickness of the medium red kidney beans were 11.84, 7.58, and 5.51 millimeters, respectively. For the long-shaped red kidney beans, the average values were 16.05, 8.25, and 5.67 millimeters, respectively. Furthermore, the Seed factor form density (FFD) values for both the medium and long-shaped beans were 0.0028 grams per square centimeter. The average color intensity for kidney beans was 142.99, and for large kidney beans, it was 170.71 (on a scale of 0 to 255).The average cylindrical coefficient for kidney beans was calculated as 78.28%, and for large kidney beans it was 82.04%.The average sphericity factor was 66.45% for kidney beans and 56.25% for large kidney beans.This study reveals significant diversity in the appearance characteristics of Iranian red kidney beans and emphasizes the necessity of developing national standards for grading beans based on dimensions, shape, and other morphological characteristics. The use of image processing methods can serve as a fast, accurate, and non-destructive tool for seed quality assessment and for enhancing bean marketability standards.
Research Paper
Omid Ahmadi
Abstract
Carum Carvi essential oil, possessing effective antioxidant compounds and strong antibacterial properties, is introduced as a natural source with high potential for applications in the food and healthcare industries. Optimizing the operational conditions for producing the nanoemulsion of this essential ...
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Carum Carvi essential oil, possessing effective antioxidant compounds and strong antibacterial properties, is introduced as a natural source with high potential for applications in the food and healthcare industries. Optimizing the operational conditions for producing the nanoemulsion of this essential oil under subcritical water conditions using a response surface methodology provides uniform distribution, improved stability, and enhanced bioavailability of the active constituents. In this study, the oil phase (Carum Carvi essential oil), the aqueous phase (distilled water), and the emulsifier (Tween 80) were mixed in volume ratios of 0.62, 21.63, 2.75 mL, respectively, to optimize the operating conditions (temperature and time) for nanoemulsion production via subcritical water method. A design of experiments with a response surface approach was conducted in the temperature range of 110–190 °C and heating times of 60–120 minutes. Following optimization, the results indicated that a temperature of 161 °C and duration of 97 minutes were the most suitable conditions for nanoemulsion production, yielding the smallest average particle size (141 nm) and the lowest polydispersity index of 0.183. The properties of the nanoemulsion produced under the optimal conditions were evaluated: antioxidant activity of 63.53 %, and antibacterial activity (zone diameter indicating inhibition of growth) against both the Gram-positive Staphylococcus aureus and the Gram-negative Escherichia coli, measured at 1.8 cm and 1.6 cm respectively. Finally, the product stability, assessed by zeta potential analysis, showed −25.87 mV, indicating high stability of the produced product.
Research Paper
Mohammad Vahedi Torshizi; saeid minaei; Sajad Kiani
Abstract
Bread is one of the most important staple foods worldwide, and its quality plays a crucial role in consumer acceptance. This study evaluated the effects of salt concentration (7–34 g per kilogram of dough), storage temperature (4°C and 15–20°C), and storage duration (7 days) on the ...
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Bread is one of the most important staple foods worldwide, and its quality plays a crucial role in consumer acceptance. This study evaluated the effects of salt concentration (7–34 g per kilogram of dough), storage temperature (4°C and 15–20°C), and storage duration (7 days) on the textural properties of toast bread. Firmness, cohesiveness, springiness, chewiness, and moisture content were analyzed through texture profile analysis and statistical methods. Results of statistical analysis showed that with increasing storage time, bread firmness increased from 6–8 N to 12–14 N, while cohesiveness and springiness decreased from 0.72 to 0.64 and from 80% to 70%, respectively. Moisture content declined from 34.05% to 27.03%, and chewiness increased by approximately 50%. Regarding the effect of salt, the highest cohesiveness (0.71) was observed at 28–31 g, while the lowest (0.65) occurred at 7 g. Springiness reached its maximum at 25 g and its minimum at 13 g. In terms of temperature conditions, refrigerated storage (4°C) increased firmness and cohesiveness while better preserving moisture, however, samples stored at room temperature showed higher springiness values. Using 16–22 g of salt per kilogram of dough provides optimal texture and slows staling. Lower levels reduce cohesiveness, whereas amounts above 28 g increase firmness and chewiness. Storage at 4°C is better for long-term moisture retention, while room temperature is recommended for short-term use. Therefore, it is suggested that industrial toast bread producers optimize product quality throughout the supply chain by adjusting salt levels within a moderate range and selecting storage conditions based on distribution and consumption times.
