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Sorghum Sorghum bicolor L. releasing allelochemicals in the soil through their root exudation that functional their associated soil microorganisms and can help in building disease control strategy for increasing sustainability. The obtained results of sorghum rhizospheric exudates exhibited markedly effect on bacterial count in rhizosphere soil. The extract of root exudates profile was tested by two prepared concentrations; 500 ppm and 1000 ppm against the Bipolaris sorokiniana compared to untreated control. The reduction percentages were calculated after four and seven days of fungus growth, the results represented that the reduction over control were 17.53, 45.63% after four days, however after seven days the reductions over control were 17.28, 36.40%. For sorghum root parts, the reduction increase with increasing concentration ranged from 49.71 to 71.67%, the highest reduction was afforded by conc. 1600 ppm while the lowest reduction by 200 ppm. The analysis to identify sorghum allelochemicals was conducted by LC-MS/MS and FTIR afforded; proline, coumaric acid, cinnamic acid, hydroxycoumarin, benzoxazolone, ferulic acid and sorgoleone. While, sorghum root parts extract compounds were; coumaric acid, cinnamic acid, vanillic acid, luteolin3-Hydroxycoumarin, gallic acid, ferulic acid and sorgoleone. It could be used sorghum root exudates and root parts extract in disease bio-control due the effect of secreted biochemical molecules as step toward sustainable agriculture.

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Aims: In this study, gelatin was extracted from Siberian sturgeon waste and used in film making.
Materials and Methods: Gelatin was extracted using NaOH and HCl. After evaluating the extracted gelatin properties (bloom grade, pH, zeta test, melting and setting temperature and time), the edible film was prepared by using glycerol.
Findings: The results showed that the extraction efficiency of the gelatin was %20.06. The protein content, pH, degree of gel hardness, setting and melting temperature and time were 79.2 ± 0.6%, 4, 160.2 ± 0.4 g, 13.1 ± 0.2 ° C in 180.3 ± 0.5 seconds and 19.33 ± 0.5 ° C in 140.66 ± 0.5 seconds, respectively. Zeta potential indicated a positive surface charge in gelatin. The thickness, moisture, solubility, tensile strength, tensile strength and permeability tensile strengths properties of gelatin film reported 0.05 mm, %10.2 ± 1.5, %79 ± 3.7, 30.01 ± 0.7 MPa, %77.5 ± 3.6 and 3.5 ± 0 g mm/h mm²kpa×10^-6­, respectively. SEM images of the film showed smooth structure without cracking. Moreover, the FTIR result showed the formation of amide bands in the region of 3277.62, 1633.92, 1530.11 and 1236.49 cm^-1.
Conclusion: Due to the efficiency and properties of gelatin, and the mechanical and physical properties of the edible film, it can be used as a good candidate for the production of biodegradable films in food storage.

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The aim of the study was to determine the Suitable concentration of Arabic gum, sodium caseinate and beta-cyclodextrin to encapsulation of pomegranate seed oil. For this purpos Beta-cyclodextrin, sodium caseinate and Arabic gum as wall covering by Mixture Design for trapping pomegranate seed oil were used and Then optimized samples with the least turbidity to determine viscosity, encapsulation efficiency, SEM, FT-IR and DLS were choiced. Turbidity of treatments increased at high levels of sodium caseinate as well as in the combination of Arabic gum with beta-cyclodextrin in lack of sodium caseinate. Results of Viscosity showed that the sample containing beta-cyclodextrin-sodium caseinate had a high viscosity than the Arabic gum-sodium caseinate. The maximum encapsulation efficiency was observed in sample containing of sodium casheinate (37.1%) and Arabic gum (62.9%), which had the lowest surface oil. According to the results of DLS , the smallest capsule diameter was related to the sample containing of beta-cyclodextrin and sodium caseinate (439 nm), and had an inverse relationship the diameter of the capsules with the polydispersity index, and values of Zeta potential in the sample containing 62.9% Arabic gum + 37.1% Sodium caseinate was maximum (-25.7). FT-IR results showed the electrostatic interactions in the formation of capsules and their stability. According to SEM images, the capsules irregularly and different morphologically were formed. Therefore, according to the results, 37.1% sodium caseinate and 62.9% Arabic gum is suggested for encapsulation of pomegranate seed oil.

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Gums are long chain polysaccharides components with high molecular weight wildly used in the food and many other industries as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to investigation evaluation of physicochemical and emulsifying properties of protein-free balangu seed (Lallemantia royleana) gum. The results showed, balangu and protein-free balangu were obtained from molecular weight 3120 and 3360 kDa, respectively. Major functional groups were identified from FTIR spectrum of balangu and protein-free balangu, include O-H, C-H, C=O, -COO-, and C-O-C. The results of GC-MS showed that the major monosaccharides specified in Glucose, Galactose, Arabinose, Xylose and Rhamnose. According to the rheological protein-free balangu had the lowest protein content and this led to formation of large oil droplet size and lower emulsion stability. The parameters of Herschel–Bulkley model were showed, the values of coefficients of determinations (R²) were near to 1 and Root Mean Square Error (RMSE) values were lower than 0.4, which indicate the suitability of this model to describe the flow behaviour of samples. Moreover all emulsions represented flow behaviour index values less than 1, which reveals shear thinning behaviour of emulsions, but no significant difference was found between emulsions (p>0.05). On amplitude sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which indicates their elastic behaviour. On frequency sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which confirmed solid like behavior. The indices of power law’s storage modulus balangu and protein-free balangu emulsions had near to zero which reflect high elastic behaviour of emulsion.
 

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Today, pectin is widely used as gelling agent and stabilizer in the food industry. The present study, pectin extraction from dried powder of peel and cap of pumpkin was performed in two different acidc and water solvents method. Finally, the samples that showed the highest pectin yield in each extraction method was selected for further experiments. Then, galacturonic acid percentage, degree of estrification, emulsifier stability, emulsifier activity, viscosity and FT-IR spectroscopy were applied to selected methods. The highest yield in acidic solvent (pH=2.5) in cap treatment of pumpkin (23.03%) and water solvent (for 3 hours) in cap treatment of pumpkin (17%) in 90 °C, 90 minutes and solvent to dry matter ratio 1:30 ml/mg was determined. According to the results, The highest percentage of galactoronic acid in pectin extracted from the cap treatment was observed in solvent acidc. The highest amount of estrification degree , emulsifiers stability and activity in pectin extracted from the peel treatment was observed in solvent acidc. Pectin extracted from cap treatment showed higher viscosity than pectin peel treatment. The viscosity of all solutions was used in the shear rate (0.05-200 r(s^-1)) constant, which indicates the flow index (n) equal to 1 and the Newtonian behavior of the solution. 

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In this work, the physicochemical properties of commercial guar gum powder were investigated after air atmospheric pressure cold plasma treatment at three different times (5, 10 and 15 min). The results of steady shear flow test showed that behavior of both control and cold plasma treated samples was pseudoplastic. Among the rheological models, the Hershel bulkley model had higher coefficient of determination (R²). The n_H in the control and treated samples was less than 1. Also, K_H decreased significantly with time (except 5 minutes). In strain sweep, storage module G′ and loss module G″ decreased significantly as the time increased. The crossover point (G′=G″) of 5 minutes treated sample for 5 minutes was higher than the control samples, which decreased with increasing the treatment time. In the low frequency range of frequency sweep, G″ module of the control and treated samples was higher than G′ module. From the frequency of 0.1 to 1 Hz, the G′ and G″ modules depended on the frequency. After crossover, the G″ module prevailed over the G′ module and the guar gum showed weak gel behavior. The value of tanδ in samples was less than 1 and higher than 0.1. The complex viscosity (η*) significantly decreased, as the time of treatment increased. The slope of complex viscosity decreased with the increasing time. The FTIR data demonstrated that the absorption spectrum of the treated samples was similar to the control one.

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In this study, chitosan-coated nanoliposomes in ratios of 9-1, 8-2, 7-3 and 6-4 lecithin-cholesterol, were prepared using thin-film hydration method, as a practical delivery system for encapsulation of caffeine. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Average particle size (average hydrodynamic diameter) and particle size distribution for different lecithin-cholesterol ratios were in the range of 135.5-533.5 nm and 0.31-0.41, respectively. Zeta potential values were also obtained in the range of +40.96 to +50.5. After determining the encapsulation efficiency, FTIR method was used to investigate possible reactions between caffeine and nanoliposome wall materials. The morphology of chitosome with 9-1 ratio of lecithin-cholesterol loaded with caffeine, was shown by scanning electron microscopy (SEM). The stability of the chitosomal sample with a ratio of 1-9 lecithin-cholesterol was evaluated through visual observation of precipitation formation and calculation of the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature. The results obtained in this research showed that nanochitosomes are an efficient system in maintaining and releasing caffeine.