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In order to improve the properties of myofibrillar protein-based film from silver carp (Hypophthalmichthys molitrix), nanofibrillated cellulose (NFC) at 3 levels (1, 3 and 5%) was used. Optimum treatment was determined by evaluating the mechanical, physical and optical properties as well as scanning electron microscopy analysis (SEM). Cellulose nanoparticles had no effect on tensile strength but reduced the elasticity of film (p≤0.05). Water vapor barrier property (WVP) and other physical properties of the films were improved by addition of nanofibrillated cellulose at 1%, but decreased at higher concentrations (p≤0.05. Based on SEM, low concentrations of nanoparticles showed more homogeneous dispersion and films had a smoother and better cross-sectional area compared to the higher levels of nanoparticles. Generally, low levels of nanoparticles could be effective to improve the mechanical and physical properties of myofibrillar protein - nanofibrillated cellulose films.  

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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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Plant fibrous suspensions require electrostatically cationic polymers to provide proper and strong structures during papermaking. The charge bearing naturally and synthetically polymers (Polyelectrolytes), are considered as the most chemicals used in cellulosic products mills, due to improvement in the fibrous suspension and network properties. For this, cationic acrylamide polymer (CPAM) and anionic nano cellulose (ANC) were added individually and in combination forms into the fibrous suspension recycled from brown packaging papers. Compared to the blank sample without any the polymeric additive, the polymeric contained suspensions and networks revealed improvements in fibrous suspension properties; i.e., retention, freeness and the solid materials loss during the network formation; and in the fibrous dried network, include density, tensile and burst strengths. Individually application of each CPAM and ANC increased the suspension retention (productivity) as 8% and 2%, resp. Fibrous suspension freeness and loss materials content continuously increased and decreased up to 47%, respectively that could provide significant technologically and economically benefits. Paper density (+5%), tensile (+17%) and burst (+27%) properties improved drastically compared to the blank. But, tear strength of fibrous network decreased (-4%) which could be attributed to the network higher fines contents and retention, originated from the acrylamide polyelectrolyte flocculation effect. Individually application of ANC also enhanced suspension retention, network density, tensile and burst strengths and declined network tear strength with lesser suspension freeness and loss. Anionic nature, high specific surface area and huge hydrogen bonding potential of ANC are the main reasons of the obtained results. ANC post addition to CPAM contained suspension resulted in tear reduction, but higher suspension retention and freeness, together with higher density, tensile and burst strength of cellulosic network. 

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The rise of bacterial infections has become a serious problem in human societies. As a result, the development of nanocomposite materials based on biocompatible and non-hazardous materials, besides having antimicrobial and biocompatibility or non-cytotoxicity, associated with unique structural properties, possesses a great importance. Research approach: In this study, bacterial cellulose (BC)/polypyrrole (PPy) and zinc nanoparticles (ZnO), which simultaneously have antimicrobial properties and cell proliferation, were introduced as a new generation of nanocomposite scaffolds produced by freeze-drying. To begin with, ZnO with different weight percentages of 1%, 3% and 5% was added to BC and then PPy in the amount of 2 mmol was embedded in the structure by in situ polymerization. FESEM images proved that the nanofibrous and porous structure of BC was also preserved in the presence of PPy and ZnO. However, after adding PPy and ZnO, they formed a dense structure and microstructure of grape clusters. By adding 2 mmol PPy into BC and upon in situ synthesizing, the tensile strength and Young modulus of BC were significantly reduced to 71 MPa and 2.5 GPa, respectively. On the other hand, with the addition of ZnO nanoparticles, the mechanical properties significantly increased (both of Young modulus and tensile strength compared to BC/PPy samples) due to the compaction of the nanocomposite aerogel’s structure and the formation of the interface of ZnO nanoparticles with both polymers of BC and PPy. The observation of the inhibition zone in the culture medium containing two gram-positive and negative bacteria, well proved the antibacterial ability of ternary nanocomposite scaffolds. The results of MT9 related to L929 on aerogels showed that by adding 3% of ZnO nanoparticles, adhesion and cell proliferation increased significantly during different days of 1 day, 5 days and 7 days of culture.

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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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  Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran      In order to produce high quality pasta, semolina; the durum wheat flour, is generally used. However, semolina is not available for every pasta factories in Iran. Hence, many of these factories use bread wheat flour (farina) to produce pasta. Consequently, the pasta may be of low quality and not suitable for export. The objectives of this study is to improve the quality of dough and the resultant spaghetti produced from farina using 0.5% (w/w, flour basis) hydroxypropyl cellulose (HPC). After preparation of dough with moisture content of 31.5%, the rheological properties of the dough were tested using Brabender Farinograph. The results showed that addition of HPC increased the dough development and stability times. The results of creep test (using Texture Analyser) revealed that addition of HPC increased the elasticity of the dough while its viscosity decreased. The results of cooking tests in distilled and salted water (2% w/w) showed that the HPC sample had longer optimum cooking time. Moreover, the HPC sample had higher water absorption and lower cooking loss than the control. Addition of HPC could improve the texture of the cooked spaghetti. Addition of salt to the cooking water increased both water absorption and cooking loss of the samples.

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  In this study, antimicrobial effects of the carboxymethyl celloluse (CMC) based-edible films containing 1-4% potassium sorbate (as a antimicrobial agent), were tested against Aspergillus flavus (PTCC 5004), Aspergillus parasiticus (PTCC 5286) and Aspergillus parasiticus (PTCC 5018) by using agar diffusion assay. The films containing 1 and 2 % potassium sorbate showed the inhibitory zone against first and second molds however, they were not effective against Aspergillus parasiticus (PTCC 5018) at these levels of antimicrobial compound. Maximum inhibition zone was observed in 3 and 4% potassium sorbate for all molds. Fresh pistachios were purchased from local market and immersed in aqueous filmogenic solutions of CMC with different concentrations of sorbate (0.25, 0.5 and 1%). In uncoated pistachios, molds counting, showed 2.02×10⁶ CFUg^-1 while in the coated samples there was no growth of any molds.

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Edible films and coatings are used to protect food products and improve their quality and shelf life.  The objective of this study was to evaluate the effect of two methyl cellulose- based active coatings on the quality and storage life of tomato.  Fruits were dipped in to active methyl cellulose (MC) coating (MC, glycerol and potassium sorbate) or active MC-palmitic acid coating (MC, glycerol, potassium sorbate and palmitic acid) for 1min at 20^oC, then air-dried at room temperature and stored with uncoated samples at 15 ^oC and 80-85% RH for 21 days. At one day intervals, coated and uncoated fruits were removed and evaluated for weight loss, total soluble solids, titrable acidity, pH, skin color, firmness, failure energy, ascorbic acid content, yeasts and moulds count and overall acceptability.  It was revealed that  the coated fruits showed lower weight loss (up to 2.5 times), ripening rate, spoilage incidence (2-3 times) while, the skin color, ascorbic acid content, sensory quality and overall acceptability were higher in coated tomatoes when compared with control during storage time.  However, non significant differences in the properties of tomato were observed by adding palmitic acid to the formulation of MC active coating.

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  In this research, we studied  isolation of  the cellulolitic fungi from the persimmon tree, grapevine, pomegranate tree and walnut soils. Among of them, persimmon soil was selected because of maximum cellulolitic fungi. Seven fungi werw isolated from persimmon soil, which three of them had suitable cellulose activity and they were identificated by 18S rRNA and named:  Aspergillus niger MZM 89-a2, Penicillium decumbens ZHE 89-p3, Penicillium decumbens MMH 89-p1. Cellulase activities of these fungi were respectively (U/d): FPA 3.1671, 3.5740, 3.1812 and Avicelase 1.6605, 0.3869, 1.1451 and CMCase 2.950, 0.2644, 0.4604. Response surface activity (RSM) was studied to evaluate the effects of temperature, moisture content and particle size for FPA by Aspergillus niger MZM 89-a2. The optimum FPA was in temperature, moisture content and particle size respectively: 28.49ْC, 66.62٪ and 1.5-2 (mm). The maximum predicted FPA was 4.35(U/g) and obtained FPA under this condition was 4.42 (U/g), which indicates the efficacy of the model for prediction of FPA activity under different conditions of the medium.  

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The objective of this study was to investigate the effect of different glycerol concentrations (15, 30, 45, 60 & 75% w/w of methylcellulose) and film thickness (15, 30 & 60µm) on methylcellulose (MC) films water vapor permeability and mechanical properties. Finally, 15µm films containing 45% glycerol (the best conditions) were selected. Results showed the significant effect of glycerol concentration on films water vapor barrier and mechanical properties. Film thickness affected WVP and tensile strength but not elongation at break.  

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Microbial spoilage and staling are the most important reasons for the amount of bread waste. In order to extend the bread shelf life, either different bread improvers such as hydrocolloids or appropriate specific packaging like modified atmosphere packaging (MAP) can apply. In this study, the effects of hydrocolloid on quality properties of Sangak bread were investigated. The gum Hydroxypropylmethylcellulose (HPMC) was added to the formulation at 0.5 and 1%) w/w of flour) concentration. As a control, no gum added formulations were used. Wheat bread samples were packaged in polyamid/ polyethylene bags with different gas combinations. Two gas concentrations tested included: air, and 100% CO₂. All packaged bread samples were stored at 25°C for 15 days. Quality and microbial features of bread such as moisture, texture, and mold and yeast count were assessed at intervals of three days during storage. Statistical analysis of the results of bread quality characteristics during storage revealed that, the gas in headspace of package did not significantly affect the product moisture content, while shear stress, maximum force and the microbial load of the samples were thoroughly impressed by it. So that with carbon dioxide, the growth of mold and yeasts was more limited. Also was observed all product quality characteristics change significantly during storage time. So that the reduced moisture were observed up to 12th day. Conversely hardness, shear stress and microbial load increased during the storage period. The breads containing 1% HPMC showed the lowest maximum force and shear stress. Control showed the highest moisture and mold and yeast count all over the storage period.  

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Fried foods are favored by consumers because of the crispy crust, desired flavor and color, but these properties are accompanied by some undesirable effects to the consumers due to the considerable amount of oil absorption during frying process. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study, the effect of hydrocolloids (methyl cellulose, pectin and methyl cellulose- pectin) on the quality of deep- fat fried Falafels at 150, 170 and 190 ˚C for 1, 2, 3, 4, and 5 min were evaluated. Moisture content decreased whereas oil content, hardness, volume and color of potatoes increased with increasing fried time, fried temperature. The lowest oil content values are given for samples coated with methyl cellulose- pectin. The control samples had the highest percentage of fat content in all the frying time range.      

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In this study, effects of coating materials: methylcellulose-wax; and wax on physic-chemical and sensorial characteristics of Thomson navel orange at 8 °C were evaluated. Weight loss, vitamin C, total soluble solid (TSS), acidity (TA), and sensory evaluation every two weeks for 16 weeks of storage were analyzed. Fruits were coated with commercial wax or composite methylcellulose-wax (MC, 9: 10, w/w) using immersion treatment. Uncoated fruits were used as control ones. This research was performed using a factorial experimental model in a completely randomized design with 5 replications at an accuracy rate of 95%. Coatings by wax were the most effective in reducing weight loss. Fruits coated with composite coating materials, had the highest level of vitamin C in comparison with other samples. TSS and TA of all samples decreased during storage, while the TSS / TA ratio increased in all treatments. Fruits treated with methylcellulose-wax within 10 and 16 weeks of storage preserved TA values more than other treatments. The results of sensory evaluation showed that the least desirable flavor was related to 8 weeks after storage. Within 10 and 16 weeks, the highest off-flavor was related to the fruits coated by wax Freshness of fruits decreased during storage. No significant difference was observed between the fruits coated by MC-Wax and wax.  

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This article is part of a research in which the possibility of preparing and formulation a biocomposite based on cellulose, polyethylene (PE) and polyethylene glycol (PEG) was studied. Therefore, the cellulose was blended with two kinds of PE, LDPE and HDPE in different formulations using internal blending machine at 125 and 145 ^oC, respectively. The biodegradability of the obtained composites was investigated via soil burial test. Thus in the certain periods, soil buried samples were taken out of the soil, removed of the soil and weighed. Analysis of the weight changes of the soil buried samples showed that their weight loss had a reducing trend, which means the biodegradability and disintegration had occurred in the samples. Therefore, the LDPE and HDPE- cellulose composites showed the significant biodegradability properties that depending on the aim of the composites applications, this property of samples may be desirable or undesirable.  

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  In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0,%0/125, %0/375,%0/5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been  0 -%0/5 respectively. flow behavior  Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 ° C. The results achived from the flow behavior test has been statistical analyzed by  MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose,the sampel contain %0/125  nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters  treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, guar gum, Locust bean gum and methyl cellulose, the trend of changes in elastic modulus was higher than viscose modulus (G^΄>G^˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.