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Because of the importance of osmoregulation in success of the juvenile Caspian Roach (Rutilus caspicus) release, maintenance and their restoration, this study was performed with the aim of the evaluation of these fish (average weight of 1.4 g± 0.018 g) to the salinity tolerance of the Caspian Sea by abrupt and gradual transfer methods on two different occasions of short-term (24 hours) and long-term (21 days). For this reason, 360 juvenile roaches were distributed to 9 different experimental treatments (each of them with 3 replicates) with 1) increased abrupt salinity (direct transfer to the Caspian Sea water), 2) increased gradual salinity (3 ppt for every 24 hrs) and 3) the Control group (freshwater). In order to evaluate the ion regulation, osmolality, Na⁺, K⁺ and Cl^- were measured in fish. Some immune responses related to the increased salinity (immunoglobulin and lysozyme) and stress indices (cortisol and glucose) were also measured. Based on the obtained results, the fish in both treatments of increased salinity showed high percentage of survival. All parameters related to ion regulation were decreased after a primary increase. Furthermore, the trend of cortisol and immunoglobulin changes were negatively correlated showing decreased stress response and increased immune system for both salinity transfer methods. Thus, the roach juveniles (1-2 g) are able to be transferred into the Caspian Sea directly.

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Effects of sodium salt solutions on physicochemical and sensory characteristics of refrigerated Persian sturgeon (Acipenser persicus) fillets during 12 days of storage were investigated. Fillets were dipped in solutions (2.5% w/v) of sodium acetate (SA), sodium lactate (SL), sodium citrate (SC) and distilled water (as control) for 10 minutes and then packaged. An assessment of TBARS, FFA, pH, heme iron and sensory attributes (flavor, color and odor) was carried out on 0,3,6,9 and 12 days past the storage time. Results indicated that TBARS values of each sample increased with the storage time (P< 0.05). Control showed the highest values of TBARS while sodium acetate sample had the significantly (P< 0.05) lowest figures among the treatments (1.04 for SA versus 2.34 for control). Lipid hydrolysis assessment revealed that the sodium salt treated samples, especially sodium acetate, acquired the lower FFA amounts (P< 0.05) as compared with control. No significant differences (P> 0.05) were observed among the pH values of the treatments. Heme iron assessment showed that the samples treated with sodium acetate contained more heme iron as compared with control. Sensory assessment revealed more desirable scores for the sodium acetate treated group as compared with others samples. The order for the sodium salt treated effects was: SA> SC> SL. As a consequence, sodium salts, in particular sodium acetate, might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.

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This study was carried out to evaluate the effects of red onion (Allium cepa L.) juice and green tea (Camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºC) sturgeon fillets (Acipenser persicus). Fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion Juice (OJ) and tea extract (TE), and then stored for up to 8 days at 4°C in a refrigerator. Chemical indices of lipid oxidation as assayed by heme iron, thiobarbituric acid and free fatty acid contents indicated much more reduction in 2.5%TE, 5%TE and 5%OJ-treated samples relative to the other samples (P<0.05). Significant (P<0.05) differences in pH values of treatments and the control were observed during the first 2 days of storage time. For 5%OJ treatment, the pH remained constant during refrigerated storage (P>0.05) whereas gradual changes were detected in pH values of the others. Generally, the order of effectiveness for inhibiting oxidation in sturgeon fillets was found to be: 5% TE or OJ = 2.5% TE > 2.5 % OJ>1% TE = 1% OJ. Based on sensory scores, higher amounts of onion juice (>1%) were more effective to improve attributive characteristics of the fillets.

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The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe²⁺ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.

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Today one of the most important concerns of the world is the significant volume of waste accumulation associated with the synthetic polymers used in food packaging. Therefore, biodegradable edible films are the best alternative for synthetic polymers and plastics. In this study, biodegradable films of corn zein containing two levels of olive leaf extract (10 and 15% w/w) are produced and their physical, mechanical, colorimetric and micro straucture properties were investigated. The results showed that the effect of treatment on physical, mechanical and colorimetric properties was significant (p <0.05). The results showed that by adding 15% extract, the thickness and moisture absorption increased compared to the control sample. Also, by increasing the percentage of olive leaf extract, there was a significant decrease in solubility and vapor permeability in all three relative humidity (33, 50 and 75%) compared to the control sample. In conclusion, it can be concluded from the results of this study that the combination of olive leaf extract with polymeric zein improves some physical and mechanical properties of edible film

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Layer by layer self - assembly technique is one of the newest methods to produce multilayer films relying on the placement of the liquid layers on solid substance. The purpose of this studies  is to manufacture multilayer kraft  based on protein biopolymers (zein and whey isolated protein) containing of green tea phenolic compounds by utilizing layer by layer self - assembly technique and evaluation antibacterial, physical-mechanical properties and release of phenolic compounds from coated kraft at refrigerator temperature in pH of 4.5 and 7. The minimum inhibitory concentration of green tea powder demonstrates that Escherichia coli (5mg/ml) compared to Listeria monocytogenes (10mg/ml) is more sensitive. The results of physical properties of krafts coated paper showed that thickness, grammage and bulk density increased by coating process. Also, the presence of zein in outer layer caused a significant reduction in WVP and increased air resistance. Evaluation of phenolic compounds release from coated krafts demonstrated that release rate in acidic food stimulant was more than the neutral stimulants. Also, release content of kraft paper with zein as outer layers respect to whey isolated protein was higher in the first days and continued in a longer time. Log reduction value of coated Kraft with active bilayer zein against Escherichia coli and Listeria monocytogenes was 0.25 and 0.06 respectively. According to the results of this study, active zein bilayer kraft is recommended as a carrier of phenolic compounds for the packaging of food products

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Chitosan is a natural polymer that is typically extracted from the marine crustacean chitin shell and capable of film forming. Polyvinyl alcohol is a synthetic and biodegradable polymer that can be used in combination with natural polymers to improve structural properties. Chitosan nanoparticles were produced by ion gelation  method and the nanoparticles with an average size of 69.92 nm and a zeta potential of + 30.3 mV were used for application in the composite films. After mixing different ratios of polyvinyl alcohol (P) with chitosan (C) (1: 3, 1: 1 and 3: 1), the resulting solutions with different ratios of nanoparticles (np) (0, 2, 4, 6) ml of chitosan gel In 100 ml of film  forming solutions were mixed and glycerol was added to 25% w / w dry film powder and then poured into mold and dried in oven at 40 ° C. The results showed that increasing the ratio of polyvinyl alcohol and application of nanoparticles in polymer structure improved the physico-mechanical properties of the films. Fourier transform infrared spectroscopy results showed that some interactions have taken place between the polymer network and the nanoparticles. Thermogravimetric analysis results showed that the addition of nanoparticles slightly increased thermal stability of the polymers compared control samples without nanoparticles. Release results in the high-fat and low-fat food simulant showed that the release rate decreased with increasing polyvinyl alcohol ratio. Also, increasing the nanoparticle to np4 ratio decreased the release rate. The aim of this study was to determine the optimum ratio of two polymers and the amount of chitosan nanoparticles containing natural antioxidant catechin for use in food packaging.
 

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Fine wheat powder is a natural polymer that obtained from of pneumatic process in which light particles are not allowed to be used in bakeries despite the presence of nutrients and lead to reduced quality of flour. The purpose of this study was production of emulsion film based on wheat soft powder as a new and inexpensive raw material and investigation of two types lipids (oleic acid and beeswax) at different concentrations (5, 10 and 15%) on physical and mechanical properties of emulsion films. The results showed that by increasing lipid concentration, thickness, turbidity and tensile strength increased. But moisture decreased and elongation at break decreased as compared the control film. Comparison between the lipid concentration showed that increasing the concentration of beeswax compared to oleic acid had more effect on increasing the turbidity value of the emulsion film. Water vapor permeability of emulsion film containing 5% oleic acid (1.82×10^-10 g^-1m^-1s^-1pa^-1) was lower as compared beeswax film at similar concentrations (2.30×10^-10 g^-1m^-1s^-1pa^-1). In addition, scanning electron microscopy images showed the surface of 10% oleic acid film was smooth and uniform with smaller pores as compared the control sample which confirm the water vapor permeability results. The results of this study indicated the good capability of fine wheat powder in preparation of emulsion film containing oleic acid and beeswax application in food packaging.

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In recent years, natural polymers such as quince seed mucilage  have received much attention for their replacement with plastics derived from petroleum derivatives in the production of packaging films. Polyols are one of the most important plasticizer to increase the efficiency and mechanical properties of biological films. The aim of this study was the effect of different concentrations of sorbitol (20, 35 and 50% w /w) on physical (water solubility, moisture, water vapor permeability, color, hydrophobicity), mechanical properties of quince seed mucilage based film. 

The results showed that with increasing sorbitol concentration, the water vapor permeability, tensile strength, water solubility, the moisture content and contact angle was decreased. By increasing sorbitol concentration, L* b* and a* index of films decreased, increased, increased, respectively.  The water vapor permeability of produced films was affected by the relative humidity of the environment. Comparison of the effect of glycerol and sorbitol at the same concentration (35%) on the properties of mucilage based film showed that water vapor permeability and contact angle of films containing sorbitol was decreased about 33 and 19.4%, respectively. Therefore, sorbitol suggested to incorporate in quince seed mucilage based films to obtaining advanced bio-films with low affinity to water for packaging of food products. Incorporate of sorbitol to produce biofilms based on quince seed mucilage is suggested to obtaining bio-films with low affinity to water for food packaging products. 

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Protein hydrolysate is a valuable source of bioactive peptides. The production of protein hydrolysate through fermentation is an environmentally friendly approach preferred over enzymatic and chemical hydrolysis in most cases. This research employed Bacillus species, including Bacillus pumilus, Bacillus coagulans, Bacillus licheniformis, and Bacillus subtilis, to hydrolyze sesame meal protein. The investigated tests included measuring the concentration of peptides by the OPA method, DPPH radical inhibition, and iron ion reducing power, total antioxidant activity, and iron ion chelating activity. The concentration of peptides was evaluated after 24 h for Bacillus species. The lowest peptide concentration (0.656 mg/mL) was associated with the fermented treatment by B. licheniformis, while the highest value (1.38 mg/mL) was observed for the hydrolyzed treatment with B. subtilis. A significant difference (p<0.05) was observed among all the treatments. Results of DPPH radical inhibition showed the highest inhibition was associated with the samples hydrolyzed by B. coagulans (76.6%), and the lowest value was attributed to the hydrolysate by B. licheniformis (57.36%). The sample fermented with B. pumilus exhibited higher reducing power (0.992 absorbance at 700 nm) with a significant difference (p<0.05) observed between the treatments. The highest chelating activity (85.6%) was observed in the sample fermented with B. subtilis. The total antioxidant activity demonstrated that the protein hydrolysate with fermentation by B. coagulans had the highest absorbance value at 695 nm with a significant difference between the treatments (p<0.05). In conclusion, the fermentation of sesame meal protein by Bacillus species resulted in the production of protein hydrolysate with substantial antioxidant activity, positioning it as a promising source for inclusion in food formulations.