This study investigated the effects of different thawing methods (i.e., refrigerator, water, air ambient temperature, and microwave oven) on chemical [thiobarbituric acid, (TBA), peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA) values, proximate analysis, fatty acids profiles], biochemical [thawing loss, liquid loss (LL), pH], and microbiological (total viable, coliform, psychrotrophic, yeast, and mold counts) analyses of frozen whole rainbow trout carcasses. The results showed that the levels of ash, protein, and pH values and microbial count of thawed samples decreased significantly. Meanwhile, TBA, PV, FFA, LL, TVB-N, and fat increased, compared to the fresh fish (unfrozen) as control. Coliform counts in the fresh and thawed samples were < 3-log CFU g⁻¹. After the freezing-thawing process, the polyunsaturated fatty acids (PUFA) and n-3 contents decreased significantly (p < 0.05) compared to the fresh sample. The results suggested that thawing in water was the best method for freezing of the whole trout carcass.

In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin–whey protein concentrate. The results related to the particle size, zeta‐potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano‐ and free TPE on the properties of yogurt during a 15‐day storage period of 5 treatments including control, nano‐ and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano‐TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano‐TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.

Acrylamide is a chemical that can form in some foods during high‐temperature cooking processes and is a known carcinogen according to the International Agency for Research on Cancer (IARC). Since biscuit consumption is high amongst Iranians, especially children, and there is a risk of exposure to hazardous compounds such as acrylamide, the purpose of this study is to investigate the amount of acrylamide in some types of biscuits. In this study, graphene (G) modified with magnetite (Fe ₃ O ₄ ) and sol–gel hybrid tetraethoxysilane methyltrimethoxysilane (TEOS‐MTMOS) or MSPE (magnetic solid phase extraction) and GC/MS (gas chromatography–mass spectrometry) method was used to measure acrylamide. The calibration curve, LOD (detection limit), LOQ (quantification limit), RSD (Relative standard deviation), recovery, and linear r ² (correlation coefficient) were 0–200 ng/g, 19 μg/kg, 58 μg/kg, 9.64%, 96%, and 0.9982, respectively. The results displayed that the highest level was observed in the biscuits sample with cardamom essential oil (9.01 mg/kg) and the lowest level was observed in the saffron biscuits sample (0.15 mg/kg). According to the results, the mean ± SD of all samples was 1.739 ± 0.830 mg/kg, which being higher than 0.35 mg/kg can be higher than the EU (European Union) standard level. Our results also indicated that biscuits containing essential oil (mean = 4.510 mg/kg) were more contaminated than biscuits containing natural additives (mean = 0.806 mg/kg). Monte Carlo simulation results showed the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) associated with exposure to acrylamide via biscuits for adults were 2.52E‐1 and 2.48E‐4; and for children were 8.75E‐1 and 8.47E‐4, respectively. Uncertain analysis of human health risks by consumption of biscuit samples contaminated with acrylamide showed a serious non‐carcinogenic risk (95th percentile; THQ > 1) for children and a carcinogenic risk (ILCR > 1E‐4) for children and adults. Consequently, there is a significant carcinogenic risk from biscuit consumption.