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Atropine and scopolamine are two important tropane alkaloids, widely use as anticholinergic drugs. Such as most solanaceae plants, Atropa belladonna produces these two tropane alkaloids. Carbohydrates are not only act as carbon sources for solanaceus plants in vitro cultures, but also have some effects as signal molecules on tropane alkaloids metabolism. Effect of sorbitol, mannitol and sucrose on growth, chlorophyll, hyoscyamine and scopolamine contents, and hyoscyamine 6- beta hydroxylase (H6H) gene expression, investigated. These treatments decreased the growth of plantlets but increased chlorophyll, hyoscyamine and scopolamine contents. The treatments increase h6h gene expression in different organs of Atropa belladonna plantlets. There was an agreement between h6h expression pattern and scopolamine contents.

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Lipases, as an important enzyme group, are able to catalyze hydrolysis or synthesis of esters.The lipase from pseudomonas fluorescens (E.C.3.1.1.3) is a thermophilic kind of lipases (MW around 33 Kd). In this study, the effect of different concentrations of sorbitol on the activity and conformational stability of Psedomonas fluorescence lipase was evaluated using UV/Vis and Circular Dichroism (CD), respectively. According to the results of thermodynamic studies the 0.6 M concentration of sorbitol was selected for refolding and unfolding kinetic measurements with stopped flow fluorescence apparatus. Kinetics data indicate that unfolding of lipase is performed via two different pathways; one of them is probably involves a synchronous unfolding and dissociation of subunits and the other one comprises a two step unfolding in which the subunits are first dissociated followed by complete unfolding of subunits. We found that more population of protein molecules unfolded with slow phase unfolding pathway when sorbitol is present in the unfolding buffer. Furthermore; refolding kinetics data suggest that in the presence of sorbitol the energy barrier of refolding is reduced.

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Edible films and coatings are developed to improve quality and to extend shelf-life of food products. In this study, soy protein isolate was obtained from defatted soy flour by alkaline extraction and acid precipitation. Then edible films were prepared from soy protein isolate. The effects of protein concentrations and two plasticizers of glycerol and sorbitol on some physical and mechanical properties of the films were evaluated, using response surface methodology (RSM). The results showed that  tensile strength, opacity, thickness and water vapor transmission rate (WVTR) were increased, while elongation of the films decreased by protein concentration. Increasing the concentration of glycerol and sorbitol increased WVTR, elongation, total color difference (ΔE), thickness and opacity, while declined tensile strength of the films. The model developed by RSM for the physical and mechanical properties of the films had high coefficient of multiple determination (R² >0.87) and significant F values. The models suggested that the concentration of soy protein and the type and concentrations of the plasticizers are the most influential factors with significant effects on the properties of soy protein isolate films.

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Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0.05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0.05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0.05). In high percentages of sorbitol, the consistency decreased (P<0.05). The storage time has not significant effect on brix (P>0.05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

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In recent years, natural polymers such as quince seed mucilage  have received much attention for their replacement with plastics derived from petroleum derivatives in the production of packaging films. Polyols are one of the most important plasticizer to increase the efficiency and mechanical properties of biological films. The aim of this study was the effect of different concentrations of sorbitol (20, 35 and 50% w /w) on physical (water solubility, moisture, water vapor permeability, color, hydrophobicity), mechanical properties of quince seed mucilage based film. 

The results showed that with increasing sorbitol concentration, the water vapor permeability, tensile strength, water solubility, the moisture content and contact angle was decreased. By increasing sorbitol concentration, L* b* and a* index of films decreased, increased, increased, respectively.  The water vapor permeability of produced films was affected by the relative humidity of the environment. Comparison of the effect of glycerol and sorbitol at the same concentration (35%) on the properties of mucilage based film showed that water vapor permeability and contact angle of films containing sorbitol was decreased about 33 and 19.4%, respectively. Therefore, sorbitol suggested to incorporate in quince seed mucilage based films to obtaining advanced bio-films with low affinity to water for packaging of food products. Incorporate of sorbitol to produce biofilms based on quince seed mucilage is suggested to obtaining bio-films with low affinity to water for food packaging products. 

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To investigate the effect of molecular weight of chitosan and the type of plasticizer used in the composition of edible coating on internal quality parameters and morphology of eggshell, an experiment with 125 eggs in a completely randomized design with 5 treatments included uncoated eggs (control), coated based on chitosan with high molecular weight (450 kDa) or low molecular weight (65 kDa) and the use of glycerol or sorbitol and 3 replicates was conducted. Coating was done by immersion method and the eggs were stored at ambient temperature for 4 weeks. The internal quality parameters of eggs including weight loss (WL), Haugh unit (HU), yolk index (YI) and albumen pH were evaluated weekly. At the end of the storage period, scanning electron microscope (SEM) micrograph were prepared for eggshell morphology. The results showed that the edible coating based on chitosan improved significantly (P<0.05) all the evaluated parameters. At the end of the week 4, among these, the lowest values of WL (7.01 ± 0.90) and pH of albumen (8.90 ± 0.15) and the highest values of HU (± 3.23) 63.80) and YI (0.34 ± 0.06) were seen in eggs containing high molecular weight chitosan-sorbitol coating (P<0.05). In the SEM micrograph, more integrated and less porous and fractured in the mentioned group. Therefore, in order to improve the quality of edible coating based on chitosan as a biocompatible packaging to increase the storage time of eggs, chitosan with higher molecular weight and sorbitol as plasticizer are recommended.