Introduction: Solid fats such as shortening and margarine have been extensively utilized in the food industry since they play important roles in the quality attributes by providing a unique texture, flavor, and aroma. It is however well-recognized that large intakes of solid fats may cause a variety of adverse health effects such as risk of cardiovascular diseases due to their high levels of saturated fatty acids and also possible presence of trans fatty acids. Therefore, solid fat replacers with low saturated fatty acids and the same qualities to the original saturated fats are necessary. In recent years, research dealing with oleogelation has considerable interest from the researchers in the food sciences (Park et al., 2018). Oleogels can be formed by the self-assembly of organogelators into three-dimensional networks that entrap an organic liquid through capillary forces. They can be produced due to physical forces and chemical interactions depending on the kind of gelators (Cerqueira et al., 2017). Different substances such as lecithin, sorbitan tristearate, monoacylglycerides, a mixture of phytosterol and oryzanol, ricinelaidic acid, fatty acids, fatty alcohols, 12-hydroxystearic acid, wax esters, and waxes can be produced oleogels with edible Oils. Organogels as fat mimetics were suitable in different foods, such as ice cream, cookies, sweet bread, frankfurters, and heat resistant chocolate (Valoppi et al., 2017). Beeswax like other waxes is able to play as an edible gelator for producing different edible Oils. Beeswax is a complex mixture of chemical compounds predominantly based instraight-chain monohydric alcohol compounds with carbon chains from C24 to C36 and straight-chain acids with carbon skeletons of up to C36, including some C18 hydroxyl acids that can be esters, diesters and triesters. Beeswax organogels have ability of aroma maintenance successfully (Martines et al., 2016). Monoglycerides are lipid molecules consisting of a fatty acid esterified to the hydroxyl group at the glycerol backbone. The use of monoglycerides as structuring agents have gained significant interest due to their ability to gelation of aqueous and non-aqueous solvents based on the potential of monoglycerides to crystallize and cocrystallize either in the bulk phase or at the interfaces. Generally, the crystallization of fatty acid alkyl chain can be achieved either through supersaturation or supercooling of the monoglycerides in Oil dispersions (Sintang et al., 2016). The aim of this study was to investigate the production of oleogels from Grape Seed Oil using beeswax as oleogelator, and monoglyceride as surfactant. Materials and methods: Refined Grape Seed Oil was purchased from the local market (Isfahan, Iran), and beeswax and monoglyceride was obtained from Merck Co. All other chemicals and solvents were of analytical grade and purchased from Merck Co. and Sigma Aldrich. Oleogels were prepared by mixing Grape Seed Oil with beeswax and monoglyceride. The mixtures were heated at 80 °, C in a water bath for at least 10 min to completely dissolve waxes. After that time, the samples were stored at 20 °, C for 24 h to form gel and kept at this temperature up to perform the analyses. In this study, the effect of beeswax (0, 0. 8, 6. 15, 8. 6, 10. 42, 12. 5%) and monoglyceride (0, 0. 8, 6. 15, 8. 6, 10. 42, 12. 5%) on Oil migration, melting point, melting enthalpy, firmness and maximum force for back extrusion of Grape Seed Oil oleogels was investigated using Response Surface Methodology and Design Expert in the form of a central composite design with 5 central points. Optimum and control (margarine) samples were evaluated and compared in terms of physical and textural properties (Oil migration, melting point, firmness, maximum force for back extrusion), rheological properties, and polarized light microscopy using SAS ver: 9. 0 software. Oil migration of samples were determined according to Fayaz et al (2017). Organogel firmness was measured by a puncture test at 20 °, C using an Instron 4301 Universal Testing machine. The rheological analyses were performed according to method described by Lupi et al (2013). The infrared spectra of the organogels were analyzed using FT-IR Spectrophotometer. The samples were scanned in the range of 350 to 4000 cm-1. Micrographs of organogels were obtained under polarized light optical microscope connected with a Leica EC3 digital camera. Results and discussion: The results of this study showed that the beeswax and monoglyceride concentrations had a significant effect on the physical and textural properties of Grape Seed Oil oleogel, so that by increasing the concentration of beeswax and monoglyceride, the Oil migration and melting point of oleogels decreased and increased, respectively. An increasing in melting enthalpy, firmness and maximum force for back extrusion were observed in higher levels of beeswax and monoglyceride. The interaction effect of beeswax and monoglyceride concentration in increasing the melting point was weaker than their independent effects. The interaction effect of beeswax and monoglyceride concentration at their higher levels increased the maximum force for back extrusion. Optimal conditions for the production of Grape Seed Oil oleogel with physical and textural properties similar to margarine were 2. 1% beeswax and 6. 3% monoglyceride. The results of FTIR showed hydrogen bonding have been effective in forming a gel network of Grape Seed Oil by trapping Oil droplets. Oleogel and control sample had no significant difference in terms of Oil migration, melting point, firmness and maximum force for back extrusion (P>0. 05). Evaluation of rheological properties revealed that, by increasing shear rate, apparent viscosity of the oleogel and control samples decreased, which presented the pseudoplastic behavior of samples. The elastic modulus (G′, ), of oleogel and control samples were higher than viscous modulus (G″, ) in evaluated frequency range. The elastic modulus, complex modulus and complex viscosity of oleogel were lower than them in margarine. Therefore, margarine had more solid-like properties than the Grape Seed Oil oleogel. Microstructure examination showed the formation uniform and stronger gel network with smaller crystals in oleogel compared to the control sample. Conclusion: According to the results of the present study, it can be concluded that the use of appropriate concentrations of beeswax and monoglyceride can produce of a structured edible Oil with physical and textural properties similar to commercial margarine. So, it selected as a substitute for margarine and shortening, and can be used in producing of healthy food products.

Background and objectives: Grape Seed Oil is a rich source of omega-9 and omega-6 fatty acids, but the problems related to the production of food enriched with omega-9 and omega-6 fatty acids (the predominant essential fatty acids in Grape Seed Oil) It is accompanied by the spontaneous oxidation of long chain fatty acids, which leads to a shorter shelf life, and due to their hydrophobic and unstable properties, they are difficult to dissolve in water and are easily oxidized, which leads to destruction and emergence The flavor becomes unpleasant. Therefore, it is necessary to develop effective delivery systems that can use Grape Seed Oil in liquid foods more effectively. Recently, the preparation of emulsions using the layer-by-layer (LBL) method has received a lot of attention due to its various advantages, including the complete encapsulation of lipids, preventing the attack of peroxides and controlling the release of bioactive compounds. Materials and methods: To prepare multilayer emulsion, Grape Seed Oil was added to 1% gelatin solution and homogenized with a homogenizer. For the secondary emulsion, the primary emulsion was mixed with 2% chitosan solution and homogenized with a homogenizer after adjusting the pH. To prepare a three-layer emulsion, basil Seed gum solution was added to the double-layer emulsion and homogenized again. Then, the particle size, viscosity, zeta potential, turbidity and refractive index, peroxide and thiobarbituric acid index of the samples were checked during one month of storage at two temperatures of 4 and 25 .Results: The results showed that the maximum stability of single-layer, double-layer and three-layer emulsions was at pH 5, and the stability increased with the increase in the number of layers of Grape Seed Oil multilayer emulsion. In fact, at this pH, gelatin, chitosan, and basil Seed gum have negative, positive, and negative charges, respectively, and strong electrostatic interactions occur between biopolymers, after which LBL emulsions become stable. After the one-month storage period of emulsions, the particle size, viscosity, turbidity, refractive index, peroxide and thiobarbituric acid value have increased. Also, during the one-month storage period, by examining the physicochemical parameters (particle size, viscosity, zeta potential, turbidity and refractive index), the stability of emulsions at refrigerator temperature was higher than at ambient temperature.Conclusion: The results show that chitosan and basil Seed gum can be used to form coating layers around fat droplets such as food emulsions, which can inhibit lipid oxidation and increase the stability of essential unsaturated fatty acids. Also, after study of the physicochemical and physical stability examination, it was found that the three-layer emulsion was more effective in maintaining these characteristics over time than the other two emulsions.

Background and objectives: Solid fats play an essential role in improving the hardness, viscosity, spreadability, plasticity, and taste of food products and, so they are one of the most important and critical compounds in the food industry. However, most solid fats contain saturated and trans fatty acids that can have adverse effects on human health. Oleogels are structured fats in which Oils are trapped in three-dimensional structures. The production of such structures can reduce the content of solid fats in food products. Therefore, oleogels have been studied as novel structures for the partial replacement of solid fats and shortening. Hence, the aim of this study was to produce low fat muffins using oleogels using carnoba wax and Grape Seed Oil as an Oil substitute in muffin formulations. Materials and methods: The Oil in the muffins formulation was replaced with various levels (0 and 100%) and compared with the control sample in terms of viscosity, moisture content, specific volume, color properties (L *, a and b), microbial properties and sensory properties were compared.. Results: The rheological properties of different dough samples showed that all samples had shear-thinning behavior and the rheological behavior was well described by the power law model. With increasing the percentage of oleogel application, the apparent viscosity of all samples and their consistency index decreased. Moisture content of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. However, further increase of oleogels from 50 to 100% significantly (p<0.05) led to a decrease in specific volume. Changes in color indices (L*, a, and b) showed that using oleogel up to 50% level had no significant effect (p>0.05) on L* index but significantly (p<0.05) increased the a and b indices. Increasing the storage time significantly (p<0.05) decreased the L* index and increased the a and b indices. Also, increasing the storage time led to an increase in the mold and yeast count in the muffin samples and by increasing the level of oleogel application, the number of molds and yeasts increased. Evaluation of sensory properties of muffin samples showed that samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (p<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample and other treatments. Conclusion: Therefore, in general, a sample containing 50% oleogel based on carnoba wax and Grape Seed Oil instead of Oil can be selected as the superior sample.

Aim and Background: Due to the increasing resistance of pathogenic bacteria to common and newborn antibiotics, and effects of indiscriminate use of antibiotics on some organs of the body. Researchers are trying to find alternative drugs with plants, organic and physical sources. The aim of this study was to evaluate the antibacterial effect of ozonated Grape Seed Oil on Staphylococcus aureus and Pseudomonas aeruginosa. Material and Methods: Grape Seed Oil by Soxhlet was extracted and ozonated, then the effect of ozonated Grape Seed Oil using inhibitory growth diameter size and minimum inhibitory concentration and minimum bactericidal concentration indices on Staphylococcus aureus and Pseudomonas aeruginosa using analysis of variance (ANOVA) was evaluated and determined. Results: Comparison of the diameter of the growth inhibitory zone with different treatments indicated that ozonated Oil and ozonated water had high inhibitory effects (P<0. 05). The turbidity and clarity of ozone Oil in microplate wells showed that the minimum inhibitory concentration (0. 128 mg. ml-1) and the minimum bactericidal concentration (ineffective) on bacteria Conclusion: According to the obtained results, Grape Seed Oil can be used as an effective natural substitute for controlling these pathogens, especially S. aureus with proper safety.

In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum copticum) and zataria (Zataria multiflora Boiss. ) essential Oils (EOs) at different concentrations (0, 1 and 1. 5%) on free fatty acid content (FFA), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of Grape Seed Oil stored at 60º C was evaluated. Ajowan treated samples (1. 5%) showed the lowest (1. 02%) and zataria treated samples (1%) expressed the highest (1. 19%) FFA value among EO-treated samples. Samples treated with 1. 5% cinnamon showed the lowest PV (69. 5 meq O2/ kg) at the end of the storage period. Following control, the highest PV was seen in samples treated with zataria (1%). Grape Seed Oil samples treated with 1 and 1. 5% cinnamon showed the lowest TBARS values during the whole storage period (one month). TBARS of zataria treated samples increased slightly toward the end of storage and a similar trend in TBARS was observed for samples treated with ajowan. The antioxidant activity of EOs in Grape Seed Oil followed in descending order was cinnamon, ajowan, and zataria.

Three samples GrapeSeed were collected from different regions and subjected to Oil extraction. For comperation, two samples importing Grape Seed Oils were prepared. The samples GrapeSeed is extracted by solvent and determination chemical and physical properties extracted Oils, for example, fat percent, free fatty acids percent, peroxide value, induction period. Then fatty acid methyl esters were prepared from the extracted Oils and subjected to gas chromatography. It was concluded that linoleic and oleic acids were the predominant fatty acids presented. Also result of peroxide value, induction period and free fatty acid from samples subjected that Iranian Grape Seed Oil might be considered suitable Oil for salad and cooking practices.