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The biopharmaceutical industry in Iran is developing in parallel with the global trend. Given the risks and costs of research, development, production, and sales of these drugs, firms have moved toward open innovation models across different value chains in the last decade. However, the limited use of technological cooperation methods by the Iranian firms will trap the industry in genericization soon. Accordingly, the development of an open innovation system in the value chain of the Iranian biopharmaceutical industry provides the possibility of continuous development of the industry. In the present study, first, the technological capabilities of the firms in the Iranian biopharmaceutical industry were evaluated, and then some cases of technological cooperation in the industry were studied deeply. Accordingly, considering the "strategic" level of technological capability of firms and also the lessons learned from the multicase study of the experiences of the Iranian pharmaceutical firms, strategies including the completion of the value chain links, the use of export development tools, the supporting of the commercialization in universities and research institutes, the facilitation of technology integration and acquisition and finally the development of smart public financial support to develop are proposed for the development of open innovation system in the Iranian biopharmaceutical industry.
 

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The aim of this study was to evaluate the physicochemical characteristics (extraction yield, color development, fatty acid profile, iodine value, saponification value, phytosterol profile(, DPPH radical scavenging activity and oxidative stability of cold pressed hazelnut oil extracted from microwave pretreated kernels (0, 2.5, 5 and 7.5 min, 600 W). The results showed that microwave pretreatment of persian hazelnut kernel increased the oil extraction yield, color development and phytosterol contents of all oil samples. Also, no significant differences (p≥ 0.05) were observed during microwave pretreatment in saponification value (188-191 mg KOH/g oil) and fatty acids profile of hazelnut kernel oil samples. The predominant unsaturated fatty acids in oil samples in all treatments were determined as oleic acid C18:1c (77.43-78.32%) and linoleic acid C18:2c (9.85-10.18%), respectively. The predominant phytosterols in oil samples in all treatments were determined as β-sitosterol, Δ-5-Avenasterol, Campesterol, Δ-7-stigmastanol and sitostanol. The highest DPPH radical scavenging activity were observed in oil samples of MW-0 (90.62%) and MW-2.5 (89.94%), respectively. In addition, peroxide value, anisidine value and totox value of control hazelnut oil (MW-0) and pretreated hazelnut oil (MW-2.5) at an oven temperature of 160 ° C at 0, 3, 6 and 9 h intervals were determined. Also oxidative stability index (OSI) was determined by rancimat test at 120 ° C. The results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and phytosterol contents in obtained oil from persian hazelnut kernels.

Keywords: microwave roasting, cold press, oxidative stability, hazelnut kernel oil, phytosterols