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Citric acid is one of the industrial products with extensive applications which are used in the food, pharmaceutical, cosmetics and chemical industries. Although to 1965 Aspergillus niger was single strain to production of citric acid but yeasts are good candidate for citric acid production because growth on cheap and disposal substrates such as hydrocarbon and oils, low sensitive to trace elements in raw material. In this study, citric acid producing yeasts were isolated. Among 340 isolated yeast strains from dairy, meat and food products from Isfahan factories on screening media. 12 strains cultivated in citric acid production medium have been chosen for further study. Production of citric acid was determined by colorimetric method and Megazyme kit during 192 hours. One of the isolated yeasts with 55.5 g/g citric acid production along 144 hours after inoculation had the best yield. Biochemical and molecular tests showed that this strain belonged to the species Yarrowia lipolytica, molecular tests confirmed by sequencing; therefore it was named as Y. lipolytica M7 with accession number HM011048 in Genbank..

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  Sugar cane juice contains soluble substance and solid suspension such as color compounds, polysaccharids, gums, proteins and etc that can effect on the quality and efficiency of the final product. Bentonit is a clay soil of montmorilonite and be used as a aid clarifier at industry. In order to make favourit clarification, is better that used type bentonit Na-calit for obtaining optimum point between surface sorption power and volum of sediment.After processing of target samples and obtaining of clarified juice with bentonit method brix, sucrose percent,purity, ash content, color and turbidity are comparced between clarified samples by bentonit method and cold liming method(Cold Defecation or calcium phosphate) as control samples until the best of requirement quantity bentonit and pH recognized. Purpose of this investigation is optimization of raw cane juice refining by bentonit.

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Minimum inhibitory concentrations (MIC) of some essential oils and citric acid were determined against two micro-organisms associated with spoilage of orange juice (Saccharomyces cervisiae and Leuconostoc mesenteroids) and against four unidentified microorganisms isolated from citrus surface and spoiled orange juice. MIC for limonene were obtained less than 5% w/v aqueous against Saccharomyces cervisiae and Iso-2.Lianalool minimum inhibitory concentrations was less than 5% w/v aqueous for Leuconostoc mesenteroids. MIC for other microorganisms and essential oils and citric acid were determined more than 5 % w/v aqueous. Survivor Curve testing was conducted on 6 microorganisms.

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Encapsulation process is a method by which sensitive materials (core) are covered with polymeric materials (wall). As most encapsulation techniques need complicated equipments, long laboratory works and are expensive, therefore, in this study a new technique is utilized for producing microcapsules at a very short time and low cost. This technique is based on the difference between dielectric constants of core and wall materials as well as electromagnetic energy. Edible citric acid crystals (core) were combined with some coating materials such as salab, gum tragacanth, refined starch, sucrose, guar gum, agarose, gelatin, fibrosis carboxymethylcellulose (CMC), inulin, low and high methoxyl pectin (LMP & HMP), casein, and sorbitol at ratios about 1:2 up to 1:100 (core:wall). Each mixture was treated up to 600 seconds (depending on the type of wall materials) at various microwave power intensities (10–100 %). Afterwards, the prepared microcapsules were separated by distinct (with defined mesh No.) sieves and their apparent structure and quality were evaluated using binocular and their photographs were taken by a microscope equipped with digital camera. Our findings revealed that amongst the materials were examined only inulin, casein , LMP (9.5%), fibrosis CMC, and sorbitol were able to produce high quality as well as highly efficient microcapsules, respectively. In addition, the highest coating efficiency was seen at 100% microwave power intensity (1200W) at 1:10 mixing ratio. Moreover, the optimum microwave treating time for casein, inulin, fibrosis CMC, LMP (9.5%), and sorbitol was 400, 75, 400, 100, and 100 seconds, respectively.

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A solid state fermentation method was developed for the production of citric acid from date pulp (obtained of date syrup production from the process) by Aspergillus niger PTCC 5010. Poor yield was obtained when potassium ferrocyanide treated date pulp were used as substrate, but methanol at a 3-4% concentration markedly increased the forma-tion of citric acid from the waste. The optimum range of pH and moisture for citric acid production were 3.5-4.5, and 70-80% respectively. This method produced about 168g cit-ric acid per kg of date pulp under optimum conditions. On the basis of reducing sugar consumed, the yield was 87% within eight days.

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  Over the past few decades, microwave processing and its high potential capabilities has attracted food scientists where they preferred to replace the old and time-bearing prevalent methods with this swift and simple method. Application of microwaves for microencapsulation is an innovative and new method in which the core and shell were combined at an appropriate ratio and treated by microwaves in order to microencapsulate the core material by coating one. In this research, the citric acid powder at two various size (100–500 and <100 micron) was microencapsulated at different ratios (1:5 and 1:10) by casein and inulin, at various microwave powers (up to 1200 W) for 50 to 250 seconds. Findings of qualitative evaluation of microcapsules by laboratory binocular, scanning electron microscope photographs as well as particle size analysis illustrated that the optimum conditions namely ratio and microwave power for microencapsulation of citric acid by both casein and inulin were 1:10 and 1200 W with slightly different treating time where it was 150 and 50 seconds, respectively. In the next step, these two microcapsules along with uncoated citric acid powder as well as commercial microcapsules of citric acid were added to the ribbon type chewing gum and the sensory evaluation regarding texture, stability of sour taste and aftertaste was done by a semi-trained taste panel. The findings revealed that in terms of sour taste stability and aftertastes, the chewing gum containing citric acid microencapsulated with inulin had highest score whereas with regard to texture one treated with the commercial microcapsules gained the highest score. In addition, the lowest sensorial scores were belonged to samples which treated by citric acid microencapsulated with casein. Finally, for the first time on a real foodstuff the practical capability of this novel, simple, low cost, and rapid microencapsulation technique was confirmed.

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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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  Simple and corresponding impacts of organic acidifiers ( Lactic acid, Acetic Acid and Citric acid) with three levels( 0%,0.25% and 0.5 %) on specific volume and dough  fermentative parameters was conducted by a completely randomized design with factorial arrangement and three replications. At the next stage an orthogonal comparison between selected acidified treats (having control sample) with sourdough treats was made. The study showed that addition of each of these acidifiers had a significant effect on the mentioned property. Also statistical analyses revealed that, corresponding impacts of all the three acidifiers on the feature was significant (P<0/05). Finally the studies distinguished that type and amount of acidifiers used in this study don’t have any bad impact on the structure of dough gluten, so that the increase of acidity of these samples resulted in increase of bread specific volume .Also, orthogonal comparison between selected acidified treats (having control sample) with sourdough group indicated that considering specific volume property, these two groups did not show any significant differences.

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This study aimed to assess the effect of a time gap between adding adjuvant and herbicide to the tank on hard-water antagonism of trifloxysulfuron under greenhouse conditions. Treatments consisted of herbicide dose (0, 0.75, 1.5, 3, 6, and 12 g ha^-1), spray carrier (distilled water ± 600 mg MgCl₂, CaCl₂, and FeCl₃ L^–1), the order of adding adjuvant and herbicide to the spray carrier (herbicide alone, the addition of 20 g ammonium sulfate L^-1 or 300 mg citric acid L^-1 15 min before, at the same time, and 15 min after adding trifloxysulfuron to the spray carrier). The dry matter of velvetleaf was regressed over the doses of trifloxysulfuron to obtain herbicide doses in which 50 and 90% velvetleaf control occur (ED₅₀ and ED₉₀, respectively). The presence of Mg²⁺, Ca²⁺, and Fe³⁺ in the spray carrier increased the ED₅₀ from 2.41 to 5.07, 7.65, and 9.78 g a.i. ha^-1 and the ED₉₀ from 5.88 to 16.56, 28.48, and 28.19 g a.i. ha^-1, respectively, indicating a hard-water antagonism of trifloxysulfuron as Fe³⁺ = Ca²⁺ > Mg²⁺. Generally, the best order was adding adjuvants 15 min before adding trifloxysulfuron to the tank. It could completely overcome the hard-water antagonism of trifloxysulfuron. In contrast, the order of adding adjuvants 15 min after adding trifloxysulfuron to the tank had no significant effect on overcoming the hard-water antagonism of trifloxysulfuron, resulting in additional costs for farmers.

 

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Iran is one of the most important fig producer countries around the world. Intermediate moisture fig is a processed product. One problem about intermediate moisture fig is that the color will be changed and transmute to brown during storage after processing. The purpose of this research was to study soaking temperature and time effects and to evaluate the effects of calcium chloride, cysteine, sodium metabisulphite and citric acid in various concentrations on prevention of semi-moisture fig browning at room temperature. Chemical compounds (protein, total sugar, fat, fiber and moisture) of fig samples were determined. In order to prepare product five different periods of time(3, 6, 9, 12, 15 min) and five different degrees of temperature (20, 40, 60, 80, 100°C) based on central composite rotational design were used. Samples were kept in room temperature for 2 weeks to evaluate the effects of soaking parameters on color and texture of product. After that moisture, color and texture of samples were determined. First different solution of calcium chloride (0.6, 1, 1.5, 2% w/w), citric acid (0.5, 1, 2, 3%w/w), cysteine (0.05, 0.07, 0.2, 0.5%w/w) and sodium metabisulphite (500, 800, 1000 and 1200 ppm ) were prepared. Dried figs were dipped in prepared solutions and water was used to evaluate control samples to optimize the time and temperature, then color of the samples were measured in specific period of time during four months. Results showed that temperature of 60°C and 3min interval provided 20% moisture in the product which assessed as the best moisture content for preserving color and texture. The most desirable L value was obtained using citric acid (1, 2, 3%w/w) and Calcium chloride (1.5%w/w). However sodium metabisulphite and cysteine in concentration of 0.07%, 0.05%, 0.2% showed significant difference with control, the results were not satisfactory. Results showed that using suitable temperature in rehydration of fig to inactivate poly phenol oxidase and chemical treatments to postpone and reduce the browning reaction rate were effective.    

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Application of combined technology can reduce the disadvantages of each other as compare to their individual process. Osmotic process along with hot air drying and freezing were applied on red beet pieces in this investigation. red beet divided to slices as well as cubes pieces before treatment with citric and ascorbic acids in two levels of 0.1 and 0.3 percent. red beet slices were semi dried in cabinet drier for period of 75 minutes and cubes for 115 minutes and then were placed into polyethylene bags for prior to freezing process in freezer with -25◦C. Different physicochemical characteristics such as acidity, water activity, image processing and texture were evaluated after 2 hour and 30 days. Statistical analysis of data with completely randomized design and SPSS software version 20 during one month preservation showed that cubes pieces of red beet in 0.3 percent of acid solution along with osmotic dehydration has the best and comparable texture, color and quality characteristics as compared to the fresh red beet.     

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Objective: Dendrimers are three-dimensional nanostructures that have numerous applications in medicine, including drug delivery and imaging. Although anionic dendrimer polyethylene glycol–citrate has a high potential to increase solubility of water-insoluble drugs and drug delivery, its multi-step synthesis procedure is time consuming. In addition, toxic substances such as dichloromethane are used in its synthesis procedure. In this study, we have developed a simple one-step synthesis method using green chemistry. Methods: We examined four different methods to improve the synthesis method of this dendrimer. Products were characterized by FTIR, LC-MS and DLS. Cytotoxicity was assessed by the XTT method. Results: We synthesized a G2 polyethylene glycol–citrate dendrimer in one-step without purifying G1. This process was chosen as a beneficial method for synthesis of the G2 dendrimer. When compared with previous methods, this procedure had higher efficiency and greatly reduced response. This procedure used nontoxic materials. XTT assay results showed that this dendrimer created by green chemistry had no cytotoxicity in Hela and Vero cells up to a concentration of 800 µM. Conclusion: One-step synthesis of anionic polyethylene glycol-citrate G2 dendrimer is a simple, beneficial production method. The dendrimer is biocompatible and can be used as a suitable carrier for drug delivery purposes.

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The effects of Satureja rechingeri essential oil (Sr-EO), sodium dodecyl sulfate (SDS) and citric acid on increasing the shelf life of chicken fillets during refrigerated storage were investigated. The treatments included 28 chicken fillets divided into four groups, with three replicates each. Each group was immersed in a solution containing normal saline (control), 0.5% Sr-EO, 0.5% Sr-EO + 0.5% SDS, or 0.5% Sr-EO + 0.5% SDS + 0.1% citric acid for 15 min and refrigerated for 15 days. Bacterial quality (mesophilic and psychrophilic total counts), chemical analysis (pH, TBA, and TVN), and sensory evaluation were performed on days 0, 3, 6, 9, 12, and 15. The bacterial load of mesophilic and psychrophilic bacteria increased over time for all four groups, but the number of bacteria in Sr-EO + SDS + citric acid group for mesophilic microbial index and in Sr-EO + SDS group for psychrophilic microbial index was less than that in other samples. At the end of storage time, the highest TVN value was observed for control group (41.06 ± 8.29 g / 100 g) and the lowest value (33 mg / 100 g) was found for Sr-EO+SDS +citric acid group followed by Sr-EO+SDS and Sr-EO groups. There were no significant differences in the TBA value and pH between the treatment and control samples. The control group showed undesirable and unacceptable sensory properties on day 6 whereas the sensory factors of Sr-EO and SDS+Sr-EO groups were within the optimal range of consumer acceptance until days 9 and 6, respectively. The results showed that compared to controls, the SDS+Sr-EO solution was more effective in extending the shelf life of refrigerated chicken fillets to four days. This type of combined treatment could be a useful way to increase the refrigerated storage time of chicken meat.