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Some physical attributes of two common types of Iranian garlic cloves (white and pink) were identified and compared. A machine vision system was used to determine three di-mensions and both major and minor projected areas of garlic cloves at a moisture content of 42.4% w. b. The geometric mean diameter and sphericity were calculated, as well as the unit mass and volume of cloves were measured. In the moisture range from 34.9 to 56.7% w.b., the unit density, bulk density and porosity for both types were measured. Re-sults showed that the unit density, bulk density and porosity of cloves were affected sig-nificantly by moisture content (p<0.01). The type of garlic had a highly significant effect on the unit density and porosity (P<0.01), and a significant effect on the bulk density (P<0.05). The relationship between volume and dimensions of cloves was established using regression analysis. The effect of moisture content on physical properties of cloves was also expressed by appropriate equations.

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One of the traditional products of southern regions of Iran is a fermented product called Mahveh. In this study, effects of garlic extract on chemical, microbial and sensory properties of Mahveh produced from fresh and dried anchovy (Stolephorus indicus), were investigated. The results showed that garlic extract had not significant effects on protein, fat, ash and moisture contents (P>0.05). The lowest values of TVN, TBA and FFA observed in Mahveh produced from the fresh anchovy with garlic extract, that were 321.82 (mg N/100g), 1.58 (mg MA/kg) and 16.95 (% oleic acid), respectively. Mahveh samples had a relatively high acidity, so that pH values of fresh and dried anchovy without and with garlic extract were 5.92, 6.02, 5.93 and 6.09, respectively. Also, antibacterial activity of garlic extract led to decrease of total viable counts in Mahveh produced from fresh and dried anchovy from 3.52 and 4.43 to 2.42 and 3.03 (log cfu/g). This decrease, were significant (P<0/05) for halophilic bacteria, too. Results of the color measurement showed no significant difference in a* and b* values for various treatments (P<0.05), but Mahveh produced from fresh anchovy  was significantly more lightness (L*) in comparison with Mahveh produced from dried anchovy (P<0/05). According to the results of the sensory analysis, the odor was a limiting factor in acceptability of Mahveh. Generally, the results of this study showed that all of four types of Mahveh products made from anchovy were acceptable in view point of the chemical, microbial and sensory quality indices. Moreover, using the garlic extract resulted in improvement of the quality indices of Mahveh.    

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To determine some mechanical properties of garlic bulb and its cloves, some mechanical tests was performed on a variety of Talesh local garlic at three levels of storage period with 70-day intervals. Mechanical tests are performed on three levels of loading speed and three levels of storage period. Compressive tests were performed on bulb, cloves, and on cylindrical samples taken from the tissue of garlic cloves. According to analysis of variance based on factorial experiment in randomized complete block design, the value of module of elasticity, maximum force required to rupture and toughness of cloves were measured respectively 2.762MPa to 7.091MPa, 105.043N to 167.27N and 62.358mJ/mm³ to 101.44mJ/mm³ and also the value of young module of elasticity, the maximum force required to rupture and toughness of cylindrical samples taken from tissue of garlic cloves were measured  3.368MPa to 6.981MPa, 12.606N to 25.762N and 0.173mJ/mm³ to 0.33mJ/mm³ respectively. The ranges of value of force required to loosen the bulb, while loading along the height and width direction, were measured 127.023N to 228.001N and 45.52N to 106.97N respectively.  

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In this study an innovatively designed tractor-mounted, ground-wheel driven, triple unit, row crop precision planter capable of planting three rows of garlic (Allium sativum L.) cloves on each raised bed was designed, fabricated and tested. The major components of this planter include; chassis and transport wheels, lister-bedder unit, seed hopper, seed metering drum, sweeper, knocker, seed tube, furrow openers and seed coverers. The me-tering drums and sweepers are driven by two ground wheels through a chain drive sys-tem. Laboratory evaluation of the planter components, especially the seed metering mechanism revealed a satisfactory performance of the planter components, except a few modifications which were needed before conducting field tests. The performance parame-ters measured/calculated during the field tests included: seeding mass rate, seeding depth, seed spacing, miss index, multiple index and seed damage. The results showed that the new machine is capable of planting 220,000 plants ha-1 at the seeding depth and spacing of 12.3 and 22.7 cm, respectively. Also, miss index, multiple index and seed damage were measured as 12.23, 2.43 and 1.41 percent, respectively.

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 This research was conducted to determine the effects of garlic extract as feed supplement on the growth performance, body content, blood indicators and culture water quality of rainbow trout (Oncorhynchus mykiss) under stress ammonia. A total number of 156 fish (Average weight 18.37±1.43g and total length 12.27±0.52cm) were reared in twelve 50-L tanks for 60 days (First period: 50 days of feeding with different levels of garlic extract) and (Second period: 10 days under ammonia stress of 0.024 mg /L). Experimental included adding different levels of extract to base food, 0, 0.5, 1 and 1.5% (control, A1, A2 and A3, respectively). The growth performance was significantly higher in fish fed garlic extract supplementation than control. There was a significant difference in feed conversion ratio between different treatments, so that was obtained the lowest in A2 and the highest in control. Protein, immunoglobulin and cortisol concentrations were significantly affected by different levels of garlic. The end of the experiment period, the fish were kept in a close recirculation system for 24 hours. Water sampling was carried out every 4 hours. Water ammonia increased from 16 to 24 hours of the test. At the end of the experiment (time 24), the highest ammonia was obtained in treatment A3 (0.43). In general, the results showed that the addition of 1 to 1.5% garlic extract improved the growth performance and immune response in rainbow trout, while in the recirculation system, the water quality of the rearing environment was better in the control treatment.

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A research study was conducted to evaluate the effects of three herbal extracts and an antibiotic –virginiamycin- on growth performance, immune system, blood factors and selected intestinal bacterial populations in broiler chickens. A total of four hundred and eighty 1-day old male broiler chicks were assigned to the basal diet (control) , basal diet supplemented with 15 ppm of virginiamycin, basal diets with a 0.1% dose of either thyme (Thymus vulgaris), coneflower (Echinacea purpurea), garlic (Allium sativum) or a blend of the three extracts in the drinking water. The highest and the lowest body weight and weight gain were related to virginiamycin and coneflower, (P< 0.05) respectively. The lowest and the highest feed conversion rates were respectively related to virginiamycin and coneflower (P< 0.05). Relative weight of bursa Fabricius in the garlic group showed a significantly more increase as compared with other groups, while the relative weight of spleen was unaffected by treatments. Cutaneous basophils hypersensitivity response (to phytohemaglutinin injection) and antibody response to Sheep Red Blood Cells (SRBC) was higher in coneflower group (P< 0.05). Antibody responses to Newcastle Disease vaccine (LaSota) was unaffected by treatments but coneflower improved antibody levels (P> 0.05). Garlic (Allium sativum) significantly reduced the serum levels of cholesterol, LDL, and triglyceride as well as significantly increasing the level of HDL. Thyme (Thymus vulgaris) improved hematocrit percentage and hemoglobin concentration, but not significantly. The colony forming units of Escherichia coli in digesta of ileo-cecum in the blend group showed a significantly lower number compared with control. However, there was no difference observed in E. coli counts between blend group and others, except for control. The lactic acid bacteria counts in the thyme group increased as compared to other groups, except for coneflower (P< 0.05).

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Objective: Leishmaniasis is one of the six most common parasitic infections in tropical regions. There are different therapeutic modalities. However therapeutic resistance is developed and resulted in numerous problems. So evaluation of other therapeutic modalities is performed extensively. We compared the therapeutic response of cutaneous leishmaniasis with Glucantime and Garlic extract and it'R10 in animal model. Materials and Methods: This experimental study was conducted in Shahed University. The therapeutic response of cutaneous leishmaniasis to Glucantime and Garlic extract and R10 in animal model was studied in BALB/c, outbred SW mice and C57BL/6 mice. These three races were divided in four groups according to receiving either one of these three agents or no treatment (control). The therapeutic response was evaluated according to parasitic load before and after treatment and also with measuring the size of the lesions. Results: The results showed that R10 had good therapeutic efficacy in treatment of lesions in mice (P<0.05) that this efficacy was significant in sixth, seventh and eighth weeks after the treatment. There was also a statistically significant difference between the groups regarding the parasitic load (P<0.05). Conclusion: According to the results, it may be concluded that R10 extract would have a good efficacy in treatment of cutaneous leishmaniasis that is comparable with glucantime.

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In this study, the feasibility of fabrication of nanoemulsions containing garlic extract to hide the unpleasant odor and keeping functional properties of them in order to promote their applications in food formulation was considered. For this purpose, the various formulations of nanoemulsions containing garlic extract using high energy method (water bath type ultrasonic) were produced and also, the effect of various ratios of garlic extract on droplet size, encapsulation efficiency, antioxidant and antimicrobial activity, viscosity, electrical conductivity and turbidity of nanoemulsions was evaluated. Droplet size of various nanoemulsions ranged from 62 to 302 nm for water in oil nanoemulsions based on the dispersed phase ratio. The results of gas chromatography showed that the produced nanoemulsions were covered the volatile compounds of garlic extracts by a relatively high performance, but with an increase in the percentage of dispersed phase (garlic extract) from 5 to 25 percent, encapsulation efficiency was dropped from 89 to 80 % in water-in-oil nanoemulsion. Results from microbial test showed that water-in-oil nanoemulsions have a relatively low antimicrobial activity and they have only an inhibitory effect in high percent of garlic extract (25 %). Results of antioxidant activity by DPPH method cleared that water-in-oil nanoemulsions have a high free radical scavenging power. Also, the electrical conductivity of water-in-oil nanoemulsions was very low due to the oily continuous phase of nanoemulsions.

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        In this study, Antibacterial activity of garlic essential oil used by disk diffusion method, micro-dilution broth (minimum inhibitory concentration) and minimum bactericidal concentration (MBC) on a number of pathogenic strains (Pseudomonas aeruginosa, Escherichia coli, Listeria innocua and Staphylococcus aureus) was studied in vitro. Chemical compounds of garlic essential oil were identified by gas chromatography. The antioxidant potential, total phenol and flavonoid were determined using radical reduction capacity, Folin–Ciocalteu and aluminum trichloride colorimetric, respectively. The results showed that the minimum inhibitory concentration of garlic essential oil was 128, 128, 32 and 64 mg/ml for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria innocua respectively. By increasing the concentration of essential oil, the diameter of the inhibition zone increased. The highest inhibition zone with 31.70 ± 0.55 mmm diameter was due to Staphylococcus aureus. The results showed that gram-negative bacteria of Escherichia coli and Pseudomonas aeruginosa were the most resistant to garlic essential oil. The results of identification of the chemical compounds of garlic essential oil showed that the combination of di-allyl disulfide was 40.3% higher. Total phenol, flavonoids and antioxidant activity of garlic essential oil was 0.33 mg gallic acid in gram, 0.24 mg quercetin in grams and 80% respectively. The results of this study showed that garlic can be used as a potential source for the production of pharmaceutical compounds.

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Garlic( Allium Satirum L) is one of the most important agricultural products in Iran and one of the major sources of foreign exchange for the country. Due to the high waste in this product to maintain, increase shelf life, and keep its quality, it is necessary to use appropriate storage methods such as drying. In this study, a thin layer of garlic slices was dried at 50, 60, 70 ° C, and in two types of dryers (vacuum and hot air). The most suitable model was developed to describe the drying kinetics of garlic flakes as a thin layer in the temperature range and type of dryer used. Effective moisture penetration coefficient, amount of activation energy, shrinkage, water reabsorption of garlic samples were measured during the drying process. in the present study, by examining 9 different experimental models and calculating the statistical criteria of R2, RMSE, x2 between the experimental data and the results predicted by each model, the most appropriate model describing the drying kinetics of garlic thin slices was the Page model. The results showed that the effective diffusion coefficient of garlic leaf moisture for different temperatures and in two types of dryers was in the range of  1.5* 10^-9 to 6.6 * 10 ^-9 m2/s. Changes in the moisture diffusion coefficient were described as a function of drying air temperature with Arrhenius and the amount of activation energy was calculated between 14.673 and 53.175 kJ / mol. The results also showed that the shrinkage of the product was not dependent on air temperature and the type of dryer and the water re-absorption capacity of garlic samples increased slightly by decreasing their moisture content.

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Foods that contain live probiotics and prebiotic compounds at the same time are called "synbiotics." Inulin is one of the prebiotics, the most important source of industrial extraction of which is chicory, jerusalem artichoke and garlic. The aim of this study was to determine the appropriate percentages of chicory, garlic and jerusalem artichoke for the production of synbiotic herbal tea with desirable PHysicochemical, microbial and sensory properties. For the preparation of synbiotic tea, different percentages of chicory (10 and 20%), jerusalem artichoke (10 and 20%) and garlic (0.5 and 1%) were prepared. Then Lactobacillus acidoPHilus (1%) was inoculated and aqueous extraction was performed mixed with water at 55- 60 ° C for 10 minutes. The chemical properties (brix, turbidity, PH, compounds and antioxidant activity), microbial and sensory properties of the drug were investigated. Also from black cumin (0.16 g), chamomile (3 g), cinnamon (0.12 g), fennel (0.2 g), mint (3 g) and licorice (0.1 g) as The filler was used in the preparation of tea. The data were analyzed in a completely randomized design with three replications, using SPSS software version 24 and the mean comparison was performed using Duncanchr('39')s multiple range test. The results showed that with decreasing the amount of chicory, the amount of brix and the activity of probiotic bacteria increased, while decreasing the amount of pickled potatoes and garlic decreased the amount of brix and the activity of probiotic bacteria. Also, with decreasing the amount of chicory, garlic and jerusalem artichoke, the amount of turbidity, PH, antioxidant compounds and antioxidant capacity decreased. The amount of chicory, garlic and jerusalem artichoke did not affect the sensory properties  of the drinks.The treatment containing 20% chicory, 1% garlic and 20% jerusalem artichoke had the best chemical, sensory and microbial properties and was introduced as the superior treatment.

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This study aims to evaluate the effect of active edible starch-based coating containing garlic and lemon peel essential oils with 0, 1, 2 and 3% levels as biopreservative to maintain the microbial quality of Barred mackerel (Scomberomorus commerrson) fillet during 12 days at 4 ºC. The relative influence of active starch coating on pH, peroxide value (PV), thiobarbituric acid (TBA), color parameters (L*, a and b), microbial characteristics (total viable count, psychrophilic bacteria, Pseudomonas fluorescens and E. coli O157: H7) and sensory properties were assessed. Results revealed that using the starch-based coating containing essential oils led to the reduction of both pH changes and L* index, and the increase of b, PV and TBA indices. However, the treated samples with a higher levels of essential oils had less color changes during the storage time. The results of oxidative stability analysis showed that by increasing the level of essential oils and storage time, the PV and TBA indices decreased and increased, respectively. The tested microbial indices in all samples also increased during storage time. Moreover, by increasing the concentation of essential oils and storage time, the growth of microorganisms diminished and increased, respectively. Based on the sensory evaluation, using the high levels of essential oils increased the sensory properties. In conclusion, utilization of 3% garlic essential oil as biopreservative in the structure of active edible starch-based coating resulted in desirable physicochemical, microbial and sensory properties in Barred mackerel fillets.
 

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The aim of this study was to optimize the encapsulation conditions of Garlic Oil (GO) with β-cyclodextrin (GO/β-CD) inclusion complex by the co-precipitation method. Response surface optimization of encapsulation of GO with β–CD was performed with a three-variable, three-level and the optimum conditions were as follows: temperature: 35^oC, Core/Wall: 8/100, and Wall/Solvent: 5.5/100. The complex was characterized by different techniques including UV–visible spectroscopy, Fourier transform infrared spectroscopy, X-ray diffractometry, and differential scanning calorimetry. Spectroscopic techniques and morphological analysis by Scanning Electron Microscope (SEM) confirmed formation of GO/β-CD. The in vitro release profile of GO from the GO/β-CD complex at different pH values (1.5, 4, 5.5, and 6.5) at 37^oC showed that the maximum and minimum release of GO after two days were 36.59% at pH 6.5, and 1.12% at pH 4, respectively. In simulation of gastrointestinal tract, the maximum and minimum release of GO were in colon (10.29%), and stomach (0.60%), respectively. Therefore, GO/β-CD complex could be suggested in formulation of food systems such as salad dressing and sausage.

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The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.

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To improving energy efficiency and increasing quality of dried product, a infrared dryer was constructed that can be used to dry fruits and vegetables. In this study, drying kinetics modeling of garlic in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of garlic slices thickness in the in three levels of 3, 6 and 9 mm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of garlic was investigated. To determine the appropriate kinetics model in the drying process, the drying curves can be analyzed under the defined conditions. Therefore, in this research, to investigate on the drying kinetics of garlic slices, the standard models were fitted to the experimental data. By increasing the distance of the samples from the heat source from 5 to 10 cm, the average drying time of garlic increased from 35.8 minutes to 37.3 minutes. By increasing the thickness of the samples from 3 to 9 mm, the average drying time of garlic increased from 22.7 minutes and 50.9 minutes. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of garlic was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 2.71×10^-9 m²s^-1 to 3.63×10^-9 m²s^-1. The average effective moisture diffusivity coefficient of garlic slices for thicknesses of 3, 6, and 9 mm were 0.94×10^-9 m²s^-1, 2.72×10^-9 m²s^-1, and 5.54×10^-9 m²s^-1, respectively. In drying process modeling of garlic, the Midilli model with the highest coefficient of determination and the lowest
 

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Objective: Elderly age is accompanied with reduced muscle strength and mass. Vascular endothelial growth factor (VEGF) is the most important stimulant of angiogenesis in muscles which, by increasing blood flow to the muscles, causes muscle strength and endurance. Exercise training leads to increased nitric oxide (NO) and release of VEGF by raising the shear stress during proliferation of endothelial cells and the process of angiogenesis. Garlic also modulates blood flow. This study has assessed the effects of regular swimming training combined with the consumption of garlic extract on the levels of NO plasma and VEGF tissue of soleus slow-twitch and gastrocnemius fast-twitch muscles in aged rats.
Methods: Male aged rats (40-50 weeks) with an average weight of 250-300 g were randomly divided into 5 groups (n=7 rats per group) - control, saline, aerobic training, garlic, and aerobic training + garlic. The swimming training program was scheduled for 50 m daily, 3 times per week for 8 weeks. The groups that received supplements and supplementary training were given a daily dose by gavage of 1 ml/kg body weight of the garlic extract for 8 weeks. We collected tissue and blood samples 48 h after the last training session and after a 10-12 h fasting period. The amount of NO and VEGF were detected by colorimetry and ELISA, respectively.
Results: One-way ANOVA revealed that regular aerobic training increased plasma NO (P=0.001), VEGF of the soleus muscle tissue (P<0.001), and VEGF of the gastrocnemius muscle (P=0.004) in the aged rats. In the group that received garlic extract, there was a significant increase in NO levels (P=0.001), and VEGF in the soleus muscle tissue (P=0.007) and gastrocnemius muscle tissue (P=0.015). Combined training and garlic supplement significantly increased the plasma level of NO (P<0.001), and VEGF in the soleus muscle tissue (P<0.001) and gastrocnemius muscle tissue (P=0.001) compared to the control and saline groups.
Conclusion: Consumption of garlic extract alone and combined with aerobic training significantly increased plasma NO levels, and VEGF of the soleus and gastrocnemius muscle tissues. However, while the extents of increase in the training combined with garlic extract group was higher than that of the garlic group, there was no significant difference observed between the two groups. The lack of significant difference between these two groups might be due to the intensity and type of the training and would need additional research.

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Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35^oC, and also in pure apple vinegar for 10 minutes at 35^oC. Then they dried using a hot air circulation dryer at a temperature of 50^oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.
 

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Eggs are one of the low-cost sources of protein and are also perishable, so maintaining their internal quality during storage is particularly important. The current research was carried out with the aim of the effect of nanocomposite coating on the physicochemical changes of eggs during storage for 4 weeks. Uncoated eggs (control) and eggs treated with a two-component coating of polyvinyl alcohol/chitosan (PC), a three-component film of polyvinyl alcohol/chitosan/montmorillonite (PCM) ), and PCM films incorporating concentrations of 2 and 4% garlic extract were evaluated in a total of 5 treatments and 3 replicates in a completely randomized design. The results showed that the concentration-dependent antimicrobial effect of garlic extract was higher against Staphylococcus aureus than Escherichia coli. The prepared films of active three-component PCM nanocomposite had greater thickness, higher tensile strength, and elasticity, lower solubility, less elongation at break, and lower water vapor permeability (p<0.05). At the end of 4 weeks of storage, the eggs coated with active three-component PCM nanocomposites had a thicker shell (0.400 mm) and a stronger shell (0.310 kg), causing less weight loss (About 4 %), Haugh unit (70.00) and yolk index (0.43) were higher and the lowest of total viable count bacteria (4.1 log cfu/ml). Therefore, using the three-component PCM nano-coating containing 4% garlic extract as a biodegradable packaging is possible to maintain the internal quality and eggshell and increase its storage time at ambient temperature.