FUNCTIONAL DRINKs are a new generation of fermented products that have microorganisms with medical properties which give benefit to their host by increasing nutritional value and improving sensory-textural specifications. In this study ability of lactic acid bacteria by Lactobacillus acidophilus DSM 20079 and Lactobacillus delbruekii DSM 15996 in fermentation of celery juice, production of organic acids and effect of phenolic compounds and even sensorial properties in 37 Ċ at 24 h are evaluated. Results demonstrated that both strains were capable of growing and being active in celery juice and the greatest effect in decreasing pH, increasing acidity and also fabricating organic acids was observed by Lactobacillus acidophilus.

Background and Objective: Rice bran, a by-product of the milling process, has attracted considerable attention because of its nutritional quality. Rice bran is a natural source of oil, carbohydrates, lignin, phenolic compounds, proteins, enzymes and vitamins, but it is usually used as animal feed. The aim of this study was to investigate the possibility of obtaining a rice-bran extract using an efficient environment friendly method to be used for fortification of orange DRINKs.Materials and Methods: Rice-bran extract was obtained by putting rice under pressure at 120°C to keep the water in the liquid phase. Samples were then prepared by adding the extract as an ingredient in the formulation of an orange DRINK and their physical and chemical characteristic and rheological behavior determined.Statistical analysis was done using the SPSS software, the statistical test being the Duncan test (p<0.05%).Results: Increasing therice-extract content in the formulation of the orange DRINK samples resulted in increases in the ash content, pH, turbidity, dry matter, and sediment and in a decrease in viscosity. Rhelogically all the treatments resulted in a similar viscosity behavior of a pseudo-plastic fluid with a flow index less than 1.Conclusion: Adding rice-bran extract in the formulation of the orange beverage brought about changes in its physical and chemical properties. The rheological behavior of the samples containing the extract is changed in such a way that the rice bran-containing beverage changes from a Newtonian to a non- Newtonian fluid. Considering the nutritional characteristics of rice-bran extract, by using it in the formulation of orange beverage one can produce a new FUNCTIONAL beverage with a higher nutritional value than ordinary orange juice.

The use of FUNCTIONAL foods has grown rapidly in recent years. In the present study, the effect of honey (40, 45 and 50 g), apple vinegar (6, 9 and 12 ml), basil seeds (1. 5, 2. 25 and 3 g) and storage time (1, 16 and 31 days) on the physicochemical characteristics of the Sekanjabin were studied using response surface methodology. Total sugar content, pH, acidity, turbidity, antioxidant activity, total phenolic compounds content and total acceptance of the Sekanjabin were evaluated. The results showed that at constant concentration of basil seeds, the amount of pH decreased significantly with increasing honey content (p <0. 05). In constant concentrations of honey, with increasing basil seeds, the pH increased significantly (p <0. 05). with passing of storage time, acidity decreased and then increased. The turbidity first decreased and then increased by increasing the storage time, the vinegar and the basil seeds. The antioxidant activity increased and then decreased by increasing the storage time. The phenolic content decreased and increased with increasing honey content during storage time. According the results of numerical optimization, optimal conditions were obtained: 50 g of honey, 10. 6 ml of apple vinegar, 2. 06 g of basil egg and 8 days of storage time. In these conditions, the physicochemical properties were 1. 37 g/ml acidity, 10. 81% antioxidant activity, 22. 18% phenolic content, 30. 63 g/ml total sugar. The results of this study showed the possibility of producing Sekanjabin containing basil seeds as a FUNCTIONAL DRINK.

Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal properties. However, commercialization of Enoki is not yet expanded worldwide and it is still largely behind the other major edible mushrooms in some countries in west Asia (such as Iran). Based on our recent successful study on cultivation of Enoki in locally available lignocellulosic substrates, this study was aimed to evaluate the possibility of production of a novel FUNCTIONAL DRINK based on Enoki mushroom supplemented with curcumin. Materials and Methods: A pure culture of the cultivated strain of Enoki was freshly fructified in a locally available lignocellulosic substrate composed of 40 % wheat straw + 40 % sawdust + 18 % wheat bran + 1 % lime + 1 % gypsum. The fresh fruiting bodies were crushed to different forms of pulp and puree to be utilized in the basic formulation of DRINK. Then, different concentrations of mushroom particles (5, 7. 5 and 10 %) and pectin gum (0. 05, 0. 075 and 0. 10 %) were used. Following pasteurization at 90 º C for one minute, the rheological and sensory characteristics of the DRINK were evaluated. The viscosity and the flow behavior of the samples were measured at 7° C. A rotational programmable viscometer (LVDV-II Pro, Brookfield Engineering Inc., USA) with an LV spindle was employed. About 25 ml of each DRINK was poured into the cylinder of the viscometer and shear rate was measured from 5 to 200 s − 1 within 5 s intervals. Effect of different treatments (pectin gum and mushroom concentration) on color indices of the Enoki DRINK was studied using colorimeter (ColorFlex EZ, Hunter Lab, USA) and indices of, L* (brightness), a* (redness– greenness), b* (yellowness– blueness), were determined. Some sensory characteristics (taste, odor, color, mouth feel, consistency, particle concentration and overall acceptance) of the Enoki DRINKs were evaluated by 12 trained panelists (aged 25– 50 years) using a 5 level hedonic test (1, 2, 3, 4 and 5) from left to right representing unacceptable, relatively acceptable, good, very good, and excellent. Three types of flavor (Lime, tropical fruits and apple) were employed and the effect of the flavors on odor, flavor, taste and overall acceptance of the pulp-based DRINK was investigated. Finally, three concentrations of curcumin (0. 01, 0. 03 and 0. 05 %), as a natural colorant, were used in the pulp-based DRINK and the overall acceptance of the panelists was evaluated in a separate test. Factorial tests based on the completely randomized design was employed to evaluate the effect of different concentration of mushroom and pectin gum. Results were analyzed by analysis of variance (ANOVA) using SPSS 19 statistical software and the Duncan’ s test with 95% confidence interval was used to compare the means of the tests. The results which were presented in this research have been obtained from the average values of 12 replicates. Results and Discussion: Rheological tests showed that the flow behavior of the DRINK was pseudoplastic (or shear thinning), which indicated that the viscosity was decreased when the shear rate increased. All the samples had a yield stress at 7° C. Therefore, all the DRINK samples had a jelly form before exerting any stress, while the mushroom particles were completely suspended in the DRINK. From the panelists’ point of view, there was not any difference between the color of the DRINK containing different gum and mushroom, but L*, a* and b* values were significantly different. By increasing of the gum and mushroom concentration, brightness index (L*) increased. Sensory tests indicated that the highest and the lowest scores of flavor were related to samples containing 5 and 10 % (w/w) mushroom, respectively (p<0. 05). Finally, the DRINK containing 5% mushroom puree and 0. 05 % pectin gum was selected. The results of sensory evaluation showed that the DRINK containing mushroom pulp was significantly better than one containing mushroom puree (p<0. 05). The overall acceptance of the Enoki DRINK containing lime flavor was the highest and there were not any significant differences between those containing apple and tropical fruits flavor. Furthermore, sensory acceptance of the DRINK increased by adding 0. 05 % curcumin into it. It can be concluded that the DRINK containing Enoki mushroom pulp may have a good potential to be accepted by consumers. The use of a culinary-medicinal mushroom such as Enoki along with a natural colorant (curcumin) may make the DRINK a FUNCTIONAL food without having any side effect. Overall, the findings of this study showed that the industrial production of this novel FUNCTIONAL DRINK, with acidic lime taste and curcumin colorant, is feasible from a technical point of view.

Medicinal plants have a good potency in preventing and curing diseases. This study was done to develop a FUNCTIONAL Ready-to-DRINK beverage from Kalanchoe pinnata (Akkapana) leaf and Aloe vera gel with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties. Sensory evaluation was conducted for different formulations with different volume ratios of K. pinnata and Aloe vera. Among those formulations, the highest sensory scores were obtained for flavor and overall acceptability in 70: 30 (v/v %) of K. pinnata and Aloe vera. That formulation was selected as the final beverage for further analysis. Proximate composition and antinutritional factors were respectively analyzed quantitatively and qualitatively. Physiochemical properties in the final beverage were analyzed. Methanolic extracts of the above plant samples and final beverage were analyzed for evaluating the FUNCTIONAL properties such as total phenolic (TPC), total flavonoid (TFC), carotene content (TC), antiurolithiatic, antioxidative, antidiabetic, and anti-inflammatory properties. Tannin was detectable in both plant materials while Saponin and Alkaloids were only present in K. pinnata. K. pinnata exhibited the highest TPC (1. 3141 mg GAE/g dw), TFC (0. 7364 mg RE/g dw) and TC (32. 8049 mg/g dw) compared to Aloe vera. The highest DPPH inhibition (80. 26%) and α,-Amylase inhibition (23. 33%) were shown by K. pinnata and the highest protein denaturation inhibition (71. 43%) was exhibited in Aloe vera compared with other tested samples. Results of in vitro antiurolithiatic test in two plant materials and beverage exhibited inhibition action in both nucleation and aggregation assays. Results indicate K. pinnata leaf and Aloe vera gel can be effectively used for developing a FUNCTIONAL beverage with antiurolithiatic, antioxidant, antidiabetic, and anti-inflammatory properties.

Kombucha is a non-dairy fermented DRINKs which the raw material for its production usually is sweetened black tea with sugar. The aim of the present study was to produce a new product from white tea and apple vinegar, which has high antioxidant properties. For this purpose, effect of date syrup (40-100%W/V) as a carbon source of Kombucha fermentation, apple vinegar (15-30%) and ginger (0. 25-0. 75 g/L) on microbial quality, chemical properties and nutritional characteristics of Kombucha during fermentation period (1-15 days) using Box-Behnken design was investigated. The results showed that acidity and cellulosic layer increased during the fermentation period but pH decreased which statistically affected by date syrup concentration and fermentation time (p<0. 05). Moreover, the maximum polyphenol content and antioxidant activity were observed in 15th day that the effect of the fermentation time was statistically significant (p<0. 05). The results of this study showed that the fermentation time was only factor that had significant effect on all characteristics of the Kombucha beverage that produced by white tea and date syrup, which contains ginger and apple cider vinegar (p<0. 05). Also, it can be concluded that except ginger, which reduced yeast count (p<0. 05), other factors had no significant effect on the characteristics of Kombucha tea (p>0. 05).

Introduction: Today, the demand of consumers for using healthier foods that are useful in the treatment and prevention of diseases has increased. The food industry's focus on such pragmatic foods has led to a new generation of products with a new level of beneficial compounds. Also, due to the low intake of essential fatty acids and antioxidants in the daily diet, it is necessary to compensate by consuming foods containing these compounds. In society today, mixed DRINKs have a special place. Therefore, this study aimed to produce a new beneficial DRINK using the walnut kernel, based on whey powder and inulin. Methods: For this purpose, the formulation of this DRINK includes walnut kernel (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and sensory properties improver (0. 1, 0. 2 and 0. 3 % by weight) was optimized for physicochemical properties (degree brix, viscosity, pH and dry matter) and sensory properties (taste, texture and general acceptance) by the response surface methodology. Results: The study of physicochemical properties showed a high effect of whey powder on the viscosity of the produced beverage and a decreasing effect of walnut kernel on the pH and increasing it on the brix of the produced beverages. The results showed the high importance of whey powder in most sensory properties. Also, whey powder-inulin interaction was recognized as the most important interaction in the analysis of interactions on sensory properties. Conclusion: In general, the results showed that the product containing 5% whey powder, 7% walnut kernel and 0. 3% inulin had the best result in terms of physicochemical properties and sensory properties.

Introduction: Colors are used to create diversity and enhance the attractiveness of food. Pigment of Echium Amoenum petal in addition to having a natural pigment contain FUNCTIONAL compounds such as anthocyanin’ s and polyphenols. Research has shown that consuming foods rich in phenolic and anthocyanin compounds increases the body's ability to contract with the disease. Phenolic compounds are one of the most important compounds of fruits, vegetables and juices, and they have an important role in taste properties. It should be noted the phenolic compounds within the fruits, are anthocyanin’ s, which play an important role in the color of the fruit. The compounds are soluble in water and are involved in water systems and have very beneficial effects on the health of the body. The use of phenolic compounds, antioxidants and anthocyanin’ s in fruits such as pomegranate, strawberry, raspberries, cherries, cranberries, Echium Amoenum petal and etc., prevents the oxidation of LDL in blood (low protein density proteins). The other benefits of these compounds on the body can be cited to reduce cholesterol and anti-diabetic properties, increase prostatic antibodies to help improve heart disease, alzheimer's, breast cancer and intestinal cancer cells. Recently, many restrictions have been expressed by the international organization and research institutes on the use of artificial dye materials. On the other hand, consumers' desire to consume FUNCTIONAL products has increased. The purpose of this study was to investigate the physical, chemical characteristics of FUNCTIONAL DRINK based on apple juice and aloe vera containing pigment of Echium Amoenum petal. Material and methods: In the first stage, the pigment of Echium Amoenum petal was extracted. In order to extract pigment from Echium Amoenum petal the maceration and solvent method was used. For this purpose, methanol and water in the ratio of 0. 5 to 1. 5 were used as the solvent system for extraction. 50 ml of solvent is added to 250 ml of laboratory erlenmeyer flask containing 5 g petals and then erlenmeyer is coated with a strong polyethylene coating to prevent solvent evaporation. The mixture was stored in a German WB22-memmert orbital oscillator at 50 ° C for min 5 min until all the pigments are completely extracted. The extract was then separated from the petals by Watman's filter paper No. 1 and condensed by rotary evaporator Buchi water bath B-480 (Germany) at a temperature of 50 ° C to Brix 60. The extracted pigments of Echium Amoenum petal were added to two types of beverages aloe vera and apple juice at concentrations of 5 and 10 percentages of volumetric, and the beverages were stored at two temperatures at 4 ° C and 25 ° C for 15 days. So, eight treatments were designed according to a completely randomized design. The pH test by pH meter, acidity was determined by titration with sodium hydroxide 0. 1 N in the presence of phenolphthalein, the content of polyphenol compounds was evaluated using a spectrophotometer apparatus at a wavelength of 725 nm. Total amount of polyphenolic compounds in beverages in terms of gallic acid equivalents was calculated using the equation obtained from the standard curve and the results were expressed in mg gallic acid per milliliter of the extract. Measurement total anthocyanin level by using the differential pH method was measured by a spectrophotometer at 510 to 700 nm. Anthocyanin degradation index by using Spectrophotometer was obtained by dividing the absorption rate at 420 nm to absorbance at 520 nm. The amount of hydroxymethylfurfural contained in beverages was calculated in ppm by high performance liquid chromatography (HPLC). For this purpose, the samples were heated for 20 h. Then 1 ml of each sample was taken and 4 ml of distilled water was added to each of them along with 15% potassium ferrocyanide and 30% acetate. After stirring the samples were placed for 10 min in a 5000 rpm centrifuge and repeated twice. After centrifugation, the floating solution was removed each time, added to each other, and brought to a volume of 10 ml by distilled water. 5 ml of the sample was pour in the separating balloon, and added 5 ml of ethyl ether and mixed well. The bottom solution was discarded and the top solution was kept, and this was repeated. Finally, both solutions were poured together and 5 ml of distilled water was added to the solution. Samples were placed at temperature of 40 ° C to remove diethyl ether, then the sample was filtered through 4. 5 µ m filter paper and injected into the HPLC Infinity 1200, made by Agilent, Germany. The amount of hydroxymethyl furfural in beverages in ppm and was calculated using the equation obtained from the standard curve (National Standard 19709, 2013). For data analysis, Duncan's one-way analysis of variance (ANOVA) was performed using Minitab 16 with 95% confidence. Results and discussion: Based on the results the samples containing aloe vera had lower pH and acidity than apple juice samples. Therefore, after 15 days of storage, the highest pH and the lowest acidity in apple juice containing 10% w/v of pigment were observed at 4 ˚ C storage temperature. The amount of anthocyanin’ s and polyphenolic compounds increased with increase pigment concentration in samples. The process of reducing these compounds in the beverages stored at 4 ˚ C and containing apple juice during 15 days’ storage, was milder. Anthocyanin degradation index and hydroxymethylfurfural amount were lower than samples containing aloe vera juice and increasing the temperature and storage time increased these parameters. In other words, it can be said the effect of the type of DRINK, storage temperature and extract concentration can have a significant effect on the increase or decrease of all mentioned parameters. Over time, polyphenols content and anthocyanin decrease and over time the pH of the DRINKs decreased and the acidity increased, also, the amount of hydroxymethylfurfural during the time increased which was a sign of the destruction of sugars over time. In other words, it can be said, the effect the type of DRINK, storage temperature, and the concentration of the extract has been effective on increasing and decreasing all of the mentioned parameters. Conclusion: The results of this study indicated that the apple juice stored at temperature 4 ˚ C and containing 10% w/v pigment of Echium Amoenum petal had the highest amount of polyphenol, anthocyanin and the least anthocyanin degradation, acidity and pH changes, as well as the production of hydroxymethylfurfural over the course of time that it was known as the superior treatment and FUNCTIONAL beverage.

In this research, optimization of extraction process of green tea extract to maximize extracted solid yield and minimize turbidity of the samples was carried out using response surface methodology (RSM). The effects of two factors, extraction temperature in three levers 40, 70 and 100oC and extraction time in levers of 5, 62.5 and 120 minutes on extracted solid yield and turbidity were investigated by Central Composite Design (CCD). The result indicated that the optimum conditions for extraction of green tea extract, the extraction temperature 52.33ºC and extraction time 24.7 minute were determined. At optimum point, extracted solid yield and turbidity were reported 130.37 g.kg-1 and 84.62%, respectively. The result of sensory evaluation of different formulation showed that, DRINK formulated with sucralose (i.e. formulation F3) in between the other formulations has the highest score among the other formulations. Surveying the rheological properties of FUNCTIONAL DRINK green tea indicated that, Arrhenius plot relationship was able to fit viscosity and density with high correlation with R2 equal 0.9975 and 0.9614, respectively.

Introduction: Today, considering the daily growth rate of cardiovascular diseases, the tendency for consumption of low-fat products and use of plant-based foods such as nuts and seeds depending on the profile of fatty acids is increasing. FUNCTIONAL products are foods that go beyond basic nutritional needs, have valuable properties and health for the human body. Due to the use of chemicals (such as dyes, sweeteners, preservatives, etc. ) in beverages and their adverse effects on human health, researchers today are looking for ways to optimize traditional and natural beverages. Meanwhile, in the society today, mixed DRINKs have a special place. Therefore, the purpose of this study was to produce a new useful DRINK using walnut kernel, based on whey powder and inulin. Methods: For this purpose, to evaluate the sensory properties, the formulation of this DRINK includes walnut (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and improves sensory properties (0. 1, 0. 2 and 0. 3% by weight) was optimized by the response surface methodology. Results: The best overall sensory property was that of the formulation containing 5% whey powder, 7% walnuts, and 0. 3% inulin. Due to the high importance of whey powder in most sensory properties as well as whey powder-inulin interaction, the most important interaction in the analysis of interactions on sensory properties was recognized. Conclusion: The use of powdered cheese, walnut kernels and inulin in appropriate proportions leads to the production of a DRINK with high acceptance by the tasting judges, which can be used as a healthy and useful snack.