Date syrup is healthy food for consumers especially people with diabetes because of its minerals, high amount of natural sugars such as fructose and glucose, and low percentage of sucrose. The objective of this study was to evaluate the effect of sugar replacement with date syrup on the physicochemical and sensory properties of quince jam. Date syrup at concentrations of 0 (control), 25, 50, 75, and 100% w/w was used in place of sucrose in the formulation of quince jam. As the concentration of date syrup increased, pH, Brix, viscosity, and calories decreased and acidity increased. With increasing concentration of date syrup, L* index decreased significantly (p≤0.05). The results of the sensory evaluation showed that the replacement of sugar with 50% of date syrup resulted in improved sensory properties as compared to control, however at higher concentrations it caused dark color and sour taste in the product. The sample containing 100% date syrup had the lowest calorie and the highest protein content as compared to other treatments, so it could be desirable in terms of nutritional and health properties. The addition of date syrup in place of sugar up to 50% improved the sensory properties of quince jam when compared to control, therefore it was selected as the superior treatment for sensory and health properties Manuscript profile

Food products could be exposed to heat treatments during manufacture, storage, and distribution chains which can affect the rheological properties of hydrocolloid solutions. Viscosity is an important factor for quality evaluation in many food products. In the current study marshmallow seed mucilage, as a potential new source of hydrocolloid, was prepared at concentrations of 4, 6, and 8 % (w/v) and subjected to heat treatments at 30, 55, and 80 °C. Afterward, time-independent rheological behaviors of examined concentrations were assessed by using a rheometer. The findings revolved around that marshmallow seed mucilage showed a pseudoplastic behavior (n<1) as well as in the power low model. In the mentioned model the consistency coefficient (K) of all analyzed concentrations significantly has been increased at different temperatures (p≤0.01). Also, the flow behavior index value changed from 0.5092 to 0.7934 and showed a significant decrease at higher temperatures (55 and 80 °C) and also as a result of increasing in concentration. The concentrations of 4 % and 8% showed the highest temperature-dependency of consistency coefficient and flow index, respectively. In contrast, the lowest temperature dependency of consistency coefficient and flow index were detected at 6 and 4 % mucilage solution, respectively. At low concentrations, Bingham and at high concentrations Casson models, in addition, Hershel-Bulkley model best fitted with the mucilage solution. Manuscript profile

One of the most widely used methods for sanitizing and reducing the microbial load of fruit juices is thermal pasteurization, which damages bioactive pigments such as anthocyanins. This study was conducted to evaluate the possibility of pasteurization of grape juice by ultrasound (at powers 10, 105, and 200 W, temperatures 0, 30, and 60 °C, and times 2, 6, and 10 min) and to compare the microbial load and color properties by thermal pasteurization (pasteurization at 90 °C for 30 sec). According to the results, the number of color components (a*, b*, and L*) and the total count of microorganisms in pasteurized grape juice decreased significantly (p≤0.05) as the power, temperature, and time increased. Optimal conditions for simultaneous pasteurization by ultrasound to achieve the minimum microbial load and the maximum number of color components with 90.196% desirability were predicted at a power of 113 watts, a temperature of 60 °C, and a time of 8.850 min. The microbial load of pasteurized grape juice by ultrasound was 0 (CFU/ml), and the number of color components was L*= 18.8021, a*= 37.8406, and b*=27.2104. The results indicated that the pigments of grape juice could be preserved and the same safety in terms of microbial load reduction could be achieved through pasteurization by ultrasound. Manuscript profile

In this study, the structure and physicochemical properties of mucilage extracted from Malva flowers were investigated. The mucilage suspension contains large particles with low polydispersity showing low stability due to low zeta potential. The morphology of particles indicates polyhedral monodisperse particles. The predominantly present element is potassium and the most important functional group by FTIR is carboxylate at the wavelength of 1623cm-1 and 1407 cm-1, pyranose vibratory ring at 1256cm-1, and 1062cm-1, and Beta configuration at 780 cm-1 and 618 cm-1. Results of NMR also suggested the presence of sugars in the mucilage. Its low enthalpy (193.27J/g) is due to the presence of ordered granules. Also, a high glass transfer temperature (95.4°C) indicates a high crystallization rate thus a stable structure and heatresistant granules. Manuscript profile

Anthocyanins, a prominent group of water-soluble plant pigments, exhibit noteworthy health-promoting properties and are natural colorants in food applications. This study aimed to optimize the solvent extraction of anthocyanins from Roselle petals using methanol-water solvent, with three independent variables: extraction time (2 to 6 h), extraction temperature (20 to 40⁰C), and Roselle petal to solvent weight ratio (2 to 6 g). Response Surface Methodology (RSM) based on Box-Behnken design (BBD) was employed for experimental design. The anthocyanin content extracted from Roselle petals ranged from 132.85 to 270.49 mg/L. Elevated extraction temperature, extended extraction time, and higher petal-to-solvent ratio significantly enhanced anthocyanin extraction efficiency (p≤0.05). The optimal conditions for maximum anthocyanin extraction were predicted as follows: extraction temperature of 40⁰C, extraction time of 5.71 h, and petal-to-solvent ratio of 6. Under these conditions, 266.19 mg/l of anthocyanin was extracted, validating the model prediction (R2=0.96). Manuscript profile

Ferulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction methods. Optimal extraction conditions for flavonoid content were determined. The maceration method yielded the highest flavonoid content (276.45 µg QE/ml) with 4 hours of extraction, 250 rpm stirring speed, and 100% ethanol solvent. The ultrasound-assisted method achieved maximum flavonoid content (375.12 µg QE/ml) with 15 minutes of extraction, 140 rpm stirring speed, and 100% ethanol solvent. The maceration extraction method showed the largest inhibition zone diameter, particularly against Staphylococcus aureus, a gram-positive bacterium, indicating strong antibacterial activity. The smallest inhibition zone diameter was observed against Escherichia coli, a gram-negative bacterium. The extraction method significantly influenced the antibacterial properties of the extracts. These findings contribute to understanding the potential applications of F. angulata as a natural source of antioxidants and antibacterial agents. Manuscript profile