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Carboxymethyl cellulose (CMC) and tragacanth gums at 0.5 and 1% levels % were added to the fish balls from silver carp to improve the its texture and sensory characteristics. The proximate composition, physical factors (batter pick-up, product yield, shrinkage and oil absorption reduction), sensory analysis and textural properties of fried balls were compared with the control treatment. All treatments showed less fat and oil absorption rate (p> 0.05) compared to the control treatment. Treatment containing 1% tragacanth gum showed the highest levels of wet, lightness, hardness and springiness, while treatment containing 1% CMC showed the highest product yield and lowest amounts of expressible water, fat, lightness, oil absorption and springiness (p>0.05). Overall, the performance of tragacanth gum on the texture characteristics was more desirable than CMC gum. All textural index decreased in treatments containing 1% gum. Hence, the use of low levels of the gums is recommended.

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    Carboxymethyl cellulose is the most abundant carbohydrate biopolymer that has excellent film-forming properties. But its main problem is its poor resistance to water vapour transport. In this study the effect of glycerol as plasticiser and oleic acid as an edible hydrophobic agent were investigated. Results showed that by increasing of oleic acid up to a certain content, moisture uptake decreased significantly (about 53/5%). By Increasing the concentration of glycerol significantly increased moisture uptake (about 64%). Studying of mechanical properties, showed that both glycerol and oleic acid have plasticizing effect on the films but glycerol showed more effective role on decreasing tensile strength and increasing flexibility then oleic acid. Both glycerol and oleic acid are able to decrease glass transition temperature of films. But the effect of the glycerol on the thermal properties of films was higher than oleic acid. 

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  Starch is the most abundant carbohydrate biopolymer that has excellent film-forming properties. But poor resistance to water vapour transport and poor mechanical properties are of its main problems. In this study a series of corn starch films with varying concentrations (0–20 %W/W) of citric acid and carboxymethyl cellulose (CMC) were prepared by casting method at 60˚C. The effects of citric acid on water vapor permeability (WVP), moisture absorption, solubility and mechanical properties were investigated. The WVP decreased from 4.63 to  2.61×10^-7 g/m.h.Pa as the citric acid percentage increased from 0 to 10%W/W. When the citric acid content of the films reached to 20%W/W, WVP increased about 15%. Moisture absorption and mechanical properties exhibited similar trends. In the presence of 10% citric acid, the introduction of CMC improved the moisture resistance of the composites. Using of 20%W/W CMC in the formulation increased ultimate tensile strength (UTS) by more than 59% compared to neat starch film. However, by increasing of the CMC concentration, the strain to break (SB) did not reduce significantly. 

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  Sugar-beet pulp, one of the byproducts of sugar industries, contains several important components such as pectin, cellulose and hemicellulose. In this study, firstly cellulose was extracted from sugar-beet pulp. The extracted cellulose was then converted to carboxymethyl cellulose (CMC) by an etherification process preformed at 70 ^oC. Degree of substitution, purity and moisture content of the CMC were, 0.52, 53% and 7%, respectively. The properties of the produced CMC was compared with other thickeners (i e. commercial CMC (Merck), tragacanth gum and a formulated commercial gum (available in the market). All four hydrocolloids were used in the formulation of tomato ketchup at 1% level. The chemical composition, rheological properties, syneresis and sensory evaluation tests were performed. There was no significant difference between the samples in terms of chemical composition. The viscosity of the ketchup samples with beet pulp CMC was much greater than the control without gum, but lower than the samples containing other gums. A slight syneresis was also seen in the samples with beet pulp CMC after one month of storage. Sensory scores of the samples with beet pulp CMC was greater than other samples. Overall, in despite of low purity and DS of the produced CMC, beet pulp CMC has a good potential to be used in food products as a thickener.

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  Gluten-free formulations are often supplemented with proteins to improve their quality. The objectives of this work were to assess the impact of different concentration of soy flour in addition to 2% of carboxy methyl cellulose on gluten-free bread quality parameters. Therefore, soy flour and rice flour were combined respectively in concentrations: 0% & 100%, 10% & 90%, 20% &80%, and 30% & 70%. Soy flour addition had had positive effect on farinograph properties of dough such as water absorption. Adding soy flour up to 10% caused positive and significant differences in physical properties of bread such as specific volume, crumb hardness, and porosity. Colorimetric factors, except for L*, were not influenced by soy flour. Pictures obtained from SEM showed that bread containing 10% of soy flour had the best texture and rice bread (100% rice flour) in the next order showed suitable and porous structure. Best score from organoleptic test was related to bread containing 10% soy flour getting the highest score in total acceptability. Generally, adding 10% soy flour resulted in reduction of undesirable properties of rice bread. However, increasing concentration resulted in negative effects on qualitative and sensory properties of bread.

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To investigate the effect of edible coatings in retarding of bagutte bread staling, three types of coating formulations containing Sodium alginate, carboxymethyl cellulose and xanthan as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect  of these coatings on retarding of staling after 1,2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [ fresh sample]. After 2 days of storage, sodium alginate and xanthan coated samples acted similar in retarding of staling and after 3 days of storage, all the coatings did not have any significant difference with each other and also with control sample from staling point of view.

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In this study, the effect of carboxylmethyl cellulose edible coating containing summer savory (Satureja hortensis) extract on the quality of Lethrinus nebulosus fillets during chilled storage was evaluated. Summer savory extract was extracted using ethanol 80% and its chemical compositions was analyzed using GC/MS system that totally 22 compounds were detected for summer savory extract and carvacrol was the main compound (28.67%) of extract according to GC/MS analysis. The fish fillets were divided into five groups: the control, CMC and CMC coating containing 0.5, 1 and 1.5% of summer savory extract and stored at 4±2°C for 9 days. During storage period, the analysis of biochemical (pH, TVB-N, TBA and FFA), microbial (total viable count and psychrotrophic count) and sensory evaluation (texture, odor, color and overall acceptance) for all samples were showed significantly changes (p<0.05). At the end of storage period, the sample treated with 1.5% of extract significantly had the lowest values of TBA, FFA and microbial growth compared to the control (p<0.05). Also, coated samples had the lower values of pH (p<0.05) and TVB-N than the control sample at the end of storage period. As regards to sensory evaluation, the coated samples had a longer shelf life (3 days) than the control sample, and the sensory properties of samples treated with extracts of 1 and 1.5%, significantly improved compared to the control on day 9 (p<0.05). Therefore, CMC coating enriched with summer savory extract represents a promising method for maintaining the quality of L. nebulosus fillets during chilled storage.

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Abstract
In recent years, edible coatings have been extensively used for extension shelf life of fruits and vegetables. In this research, the effect of washing with citric acid (1%w/v) followed by coating with different concentrations of carboxymethyl cellulose (CMC;1, 1.5 and 2% (w/v)) in combination with ascorbic acid (AA; 1, 2 and 3% (w/v)) on postharvest quality of button mushrooms when stored at 4  for up to 15 days was studied. After treatment, mushrooms weight loss, soluble solid content, firmness, color, microbial and sensory quality were evaluated at 1, 4, 8, 12 and 15 days of storage. The result indicated that coating reduced weight loss and delayed changes of soluble solid content and color compared to uncoated control mushroom. Coatings had not remarkable effect on firmness of mushrooms. Sensory evaluation showed that the shelf life of mushrooms increased from 8 to 15 days. Washing with citric acid reduced total bacteria, yeast and mold counts. Among different coatings the combination of CMC 2% and AA 3% was more effective.  

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Celiac disease is an autoimmune gastrointestinal disorder that occurs in sensitive individuals upon the consumption of gluten. It is one of the most common genetic abnormalities in the world, which is triggered during the process of digestion of gluten protein and the only way to treat it is to go on a gluten-free diet. The purpose of this research was to apply methods of Response Surface Methodology (RSM) and Central Composite Design (CCD), and to study the effect of independent variables including various concentrations of xanthan gum, guar and carboxymethyl cellulose gum (0, 0.3, and 0.6%) on physicochemical, rheological and organoleptic properties of gluten-free biscuits based on rice flour. The equations achieved through the examinations revealed that independent variables had significant effect (P < 0.05) on the parameters. Among the studied parameters, the effect of xanthan gum concentration was found as the most efficient variable. The results also showed that increasing the concentration of the gum would increase the moisture content, total ash, color changes, and overall acceptability of gluten-free biscuits, while decreasing their hardness and Spread Ratio. In general, the optimization of the researched variables showed that using 0.6% xanthan gum, 0.3% guar gum and 0.13% carboxymethyl cellulose gum would result in production of desirable sample products that would be similar in qualitative characteristics and overall acceptability to the wheat flour biscuits, and could be used for celiac patients’ diet programs.
 

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During the last decade, application of edible coatings as efficient carriers for the transfer of bioactive compounds including probiotic microorganisms has become more prominent for production of food products with stressful condition for these bacteria. In this study, the effect of optimizing a coating formulation based on carboxymethylcellulose and sucrose as carrier of probiotic strain for rock candy coating was evaluated.  Surface response method based on the central composite design was applied to evaluate the coating movement on the rock candy, the amount of coating remaining on the product after immersion and texture characteristics of the coating, such as adhesion. In addition, the textural and rheological properties of the coating solution under different concentrations of carboxymethyl cellulose and sucrose were investigated. The optimized formulation for rock candy coating was obtained with 97.9% carboxymethyl cellulose and 46.5% sucrose. The results showed that by increasing carboxymethyl cellulose concentration (from 0.8 to 1.2%) and sucrose (from 40 to 50%), the viscosity of the coating solution ranged from 9.27 to 82.62 Pa.s. Also, the flow behavior index of the coating solution confirmed the pseudoplastic behavior of the coating at carboxymethyl cellulose concentrations of 0.8 and higher. While, increasing the concentration of sucrose at a constant concentration of carboxymethyl cellulose had a greater effect on the textural parameters of the coating solution. In addition, the use of Bacillus coagulans spores in this product showed high viability of this strain (more than 90%) under product storage conditions (ambient temperature and dry place).

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Biodegradable polymers have supplied most of common packaging materials because they present several desired features. The purpose of this study was to prepare and investigate the physicochemical properties of carboxymethyl cellulose based nanocomposite film containing inulin with three different concentrations (0, 10 and 20%) and cellulose nanofiber in three levels (0, 2.5 and 5%). Thickness, Water vapor permeability (WVP), Water contact angle, mechanical properties, field emission scanning electron microscopy (FE-SEM) and X-ray diffraction were evaluated for film samples. WVP decreased with adding cellulose nanofiber and inulin and water contact angle increased significantly (p <0.05). The mechanical properties were also improved by adding the cellulose nanofibers. Whereas inulin had a negative effect on mechanical properties by decreasing tensile strength (UTS) and increasing elongation to break (ETB), this effect of inulin was compensated by cellulose nanofiber in the composite films containing inulin and cellulose nanofiber. The FE-SEM and X-ray diffraction results showed that the cellulose nanofiber and inulin were dispersed in the polymeric matrix and formed a dense and compact structure in compared to the control film. Results showed that cellulose nanofiber and inulin improve the properties of carboxymethyl cellulose based nanocomposites and the obtained film can be used as a new choice in food packaging.

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Nowadays, the use of biodegradable packaging based on natural ingredients has attracted much interest from researchers. In this research different concentrations of persian gum (PG) (0, 0.25, 0.5, 0.75 and 1%) with different concentrations of carboxymethyl cellulose (CMC) (1 and 1.5%) were used to optimize biodegradable film production. For optimization of film production, maximum transparency value, contact angle, tensile strength, strain at break and minimum solubility, swelling and water vapor permeability were calculated. The results of the model showed that the effect of carboxymethyl cellulose and persian gum on all responses were significant (P <0.05) and increasing the percentage of carboxymethyl cellulose and persian gum increased solubility, swelling, tensile strength and contact angle and decreased moisture content, water vapor permeability permeability and transparency value. Based on the results of model prediction and comparison with experimental values, carboxymethyl cellulose at 1.5% and persian gum at 0.65% is the best result.
 

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Nutritional value, deliciousness and ease of digestion, high calories, suitable vitamins and minerals are some of the qualities that make pistachios superior to other kernels and are often consumed dry. Fresh pistachio does not have long shelf life despite its higher nutritional value, therefore, studying the methods of increasing the storage of fresh pistachios for the market is one of the aims of this product. In this regard, a study was carried out to investigate the effect of combined treatment of carboxymethyl cellulose (CMC) with different concentrations of two essential oils of clove and on the storage life of pistachio cultivar, Ahmad Aghaei. In this study, factorial experiments were conducted in a completely randomized design. In this experiment the treatments were in two levels, one concentration of control edible (distilled water), 0.5% CMC, 0.5% CMC +400 mg clove, 0.5% CMC +800 mg clove + 0.5 0% CMC +1200 mg clove and second factor of storage period were studied at two levels (25 and 50 days). The results showed that with increasing storage time, skin and kernal firmness decreased in all treatments. The percentages of weight loss, chroma index, malondialdehyde, hydrogen peroxide increased during storage. The application of carboxymethyl cellulose alone and with the essential oils of cloves compared to the distilled water application improved most of the factors studied. The combined treatments were able to maintain fruit firmness compared control sample and were unable to maintain the amount of phenolic compounds, total chlorophyll of kernal, and kernal carotenoids during storage. Overall, the combination of carboxymethyl cellulose with 400 mg / L of clove essential oil were able to retain most of Ahmadaghaiechr('39')s pistachio quantitative and qualitative characteristics for up to 50 days.

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Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.
 

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 Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory.

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In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1^oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1^oC).

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Abstract

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Celiac disease is an autoimmune disorder which can cause  serious damage to the mucous membrane of the small intestine due to the consumption of gluten, and as a result, there is a decrease in the absorption of nutrients, which can lead to weight loss, anemia and malnutrition. Removing gluten from the diet of the affected person is suggested as a solution to control and curb this abnormality. Therefore, the aim of this research is to investigate the possibility of producing cookies using rice flour, quinoa, carboxymethyl cellulose gum (1.5-3-5 percent) and gum extracted from the quince seed (1.5-3-5 percent) alone and evaluating its effect on the rheological characteristics of dough and textural properties of cookies. Based on the obtained results, it was determined that with the addition of gums, the viscosity increases compared to the control sample. Also by adding gums, Peak and Final viscosity increased and the setback viscosity decreased compared to the control sample. It was observed that the seed gum performed more effectively than showed carboxymethyl cellulose gum. So that the treatment with 5% quince gum  has the highest viscosity among the samples. Furthermore the addition of both types of gum resulted in reduced hardness, increased springiness and improved sensory characteristics. Based on the overall evaluation of the results of the present study, sample number 7 containing 450 g rice flour, 50 g quinoa flour and 5% quince gum is recommended as the best treatment.