Determination of Element Concentration of Brewed Tea Consumed in Iran Using ICP-OES: A Risk Assessment Study.

Tea is a popular drink enjoyed by many people around the world. However, it is important to note that impurities and contaminants in tea can potentially threaten human health when consumed. The main objective of this research is to assess the concentration of 16 trace elements (As, Fe, Al, Co, B, Li, Cd, Ba, Pb, Cr, Zn, Hg, Ni, Mn, Sb, and Sn) present in different types brewed of tea by using the ICP-OES (the inductively coupled plasma optical emission spectrometer) device, and the human health risks related to its use were evaluated. In this study, manganese (Mn) indicated the highest mean concentration in black (917.64 µg/kg) and green tea (912.89 µg/kg), respectively. Our study showed that the highest mean concentration of element boron (B) was (44.36 µg/kg) in Stachys lavandulifolia brewed tea. Among different packaging, tea bag samples had the highest concentration of Mn (1025.65 µg/kg) and aluminum (Al) (396.63 µg/kg). However, those unpacked posed the lowest content of Mn (188.13 µg/kg) and Al (100.47 µg/kg). The lead (Pb), mercury (Hg), and cadmium (Cd) concentrations in all samples were lower than the maximum limit of the Iranian standard and the WHO. In general, the amount of tea metal in Iranian samples was higher than in imported samples. Also, increasing the brewing time (10 min) can be effective in the solubility and extraction of metals such as B, Hg, cobalt (Co), iron (Fe), and lithium (Li). Further, the correlation between the amount of metals and type in tea samples was evaluated with principal component analysis. Based on the conducted non-carcinogenic risk assessment by the Monte Carlo simulation, the hazard index (HI), due to ingestion of heavy metals via tea in the 5-min brewing of tea, was 7.39E - 03 and 2.09E - 03, and in the 10-min brewing of tea, it was 3.20E - 02 and 9.07E - 03 for children and adults, respectively. Therefore, there was no significant non-carcinogenic risk from tea consumption.

Studying the impact of 3d printing technology on safety indicators of plant-based burger.

This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p < 0.05) increase in the refrigerator and room. Peroxide value and TBARS increased (p < 0.05) in all groups and the printed sample showed a higher value, which could be due to porosity during printing. The results of the sensory showed that the appearance and overall acceptance of the 3D printed sample were significantly (p < 0.05) higher than the conventional sample.

Simple and rapid determination of tartrazine in fake saffron using the metal organic framework (Fe SA MOF@CNF) by HPLC/PDA.

The present study of a novel metal-organic framework containing Fe single atoms doped on electrospun carbon nanofibers (Fe SA-MOF@CNF) based on dispersive micro solid phase extraction (D-µ-SPE) using HPLC-PDA for detection tartrazine in fake saffron samples was designed. The Fe SA-MOF@CNF sorbent was extensively characterized through various techniques including N2 adsorption-desorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy. The specific area of surface of the sorbent was 577.384 m2/g. The study variables were optimized via the central composite design (CCD), which included a sorbent mass of 15 mg, a contact time of 6 min, a pH of 7.56, and a tartrazine concentration of 300 ng/ml. Under the optimum condition, the calibration curve of this method was linear in the range of 5-1000 ng/mL, with a correlation coefficient of 0.992. The LOD and LOQ values were ranged 0.38-0.74 and 1.34-2.42 ng/ml, respectively. This approach revealed significant improvements, including high extraction recovery (98.64), recovery rates (98.43-102.72%), and accuracy (RSDs < 0.75 to 3.6%). the enrichment factors were obtained in the range of 80.6-86.4 with preconcentration factor of 22.3. Consequently, the D-µ-SPE method based on synthesized Fe SA-MOF@CNF could be recommended as a sustainable sorbent for detecting tartrazine in saffron samples.

Determination and risk assessment of aflatoxin B1 in the kernel of imported raw hazelnuts from Eastern Azerbaijan Province of Iran.

Aflatoxin B1 (AFB1) is widespread and seriously threatens public health worldwide. This study aimed to investigate AFB1 in imported hazelnut samples in northwest of Iran (Eastern Azerbaijan Province) using High-Performance Liquid Chromatography with a Fluorescent Detector (HPLC-FLD). In all tested samples AFB1 was detected. The mean concentration of AFB1 was 4.20 µg/kg and ranged from 3.145 to 8.13 µg/kg. All samples contained AFB1 levels within the maximum acceptable limit except for one sample. Furthermore, the human health risk assessment of AFB1 from consuming imported hazelnuts by Iranian children and adults was evaluated based on the margin of exposure (MoE) and quantitative liver cancer risk approaches. The MoE mean for children was 2529.76, while for adults, it was 8854.16, indicating a public health concern. The present study found that the risk of developing liver cancer among Iranian children was 0.11100736 per 100,000 people, and in the Iranian adult population was 0.0314496 cancers per 100,000 people. Since environmental conditions potentially affect aflatoxin levels in nuts, countries are advised to monitor aflatoxin contents in imported nuts, especially from countries with a conducive climate for mold growth.

Analysis of Elements and Effects of Common Disinfectants in Common Salad Vegetables.

In this research, firstly, the effect of some cleaners or disinfectants (including washing with water, ozone (O3, 0.5ppm), benzalkonium chloride (BAC, 120ppm), the combination of two treatments (O3 + BAC)) on the population of two pathogens plant was evaluated, secondly 14 elements (Ca (calcium), magnesium (magnesium), As (arsenic), Al (aluminum), mercury (mercury), Se (selenium), cadmium (cadmium), K (potassium), Iron (Fe), nickel (Ni), zinc (Zn), sodium (Na), manganese (Mn) and lead (Pb)) were evaluated in romaine lettuce and Brassica oleracea, thirdly, the sensory evaluation of the mentioned vegetables with different treatments was investigated during seven days. The results showed the maximum and minimum mean of essential elements were Ca (5334 ± 178 mg/kg in Brassica oleracea) and Se (0.0021 ± 0.0001 mg/kg in Romaine lettuce), respectively. The maximum and minimum mean of toxic elements were Pb (6.26 ± 0.12 µg/kg in Brassica oleracea) and Hg (lower than LOD in Brassica oleracea), respectively. Also, the combined treatment (O3 + BAC) showed the best result, so that the lowest aerobic bacteria population (3.15-3.86 in Brassica oleracea and 3.25-4.17 log CFU/g in Romaine lettuce), yeast and mold (1.58-2.06 in Brassica oleracea and 1.65-2.29 log CFU/g in Romaine lettuce), E. coli (ND-1.23 in Brassica oleracea and ND-1.76 log CFU/g in Romaine lettuce) and S. Typhimurium (ND-1.35 in Brassica oleracea and 1.06-1.73 log CFU/g in Romaine lettuce) on all days was related to this treatment. Also, the sensory evaluation results showed that the combined treatment (O3 + BAC) obtained the best scores compared to other treatments and control. The results showed that water and combined treatment of aqueous O3 and BAC can have a good health effect on Brassica oleracea and Romaine lettuce.

Polycaprolactone/polyacrylic acid/graphene oxide composite nanofibers as a highly efficient sorbent to remove lead toxic metal from drinking water and apple juice.

Due to the characteristics of electrospun nanofibers (NFs), they are considered a suitable substrate for the adsorption and removal of heavy metals. Electrospun nanofibers are prepared based on optimized polycaprolactone (PCL, 12 wt%) and polyacrylic acid (PAA, 1 wt%) polymers loaded with graphene oxide nanoparticles (GO NPs, 1 wt%). The morphological, molecular interactions, crystallinity, thermal, hydrophobicity, and biocompatibility properties of NFs are characterized by spectroscopy (scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, Thermogravimetric analysis), contact angle, and MTT tests. Finally, the adsorption efficacy of NFs to remove lead (Pb2+) from water and apple juice samples was determined using inductively coupled plasma optical emission spectroscopy (ICP-OES). The average diameter for PCL, PCL/PAA, and PCL/PAA/GO NFs was 137, 500, and 216 nm, respectively. Additionally, the contact angle for PCL, PCL/PAA, and PCL/PAA/GO NFs was obtained at 74.32º, 91.98º, and 94.59º, respectively. The cytotoxicity test has shown non-toxicity for fabricated NFs against the HUVEC endothelial cell line by more than 80% survival during 72 h. Under optimum conditions including pH (= 6), temperature (25 °C), Pb concentration (25 to 50 mg/L), and time (15 to 30 min), the adsorption efficiency was generally between 80 and 97%. The adsorption isotherm model of PCL/PAA/GO NFs in the adsorption of lead metal follows the Langmuir model, and the reaction kinetics follow the pseudo-second-order. PCL/PA/GO NFs have shown adsorption of over 80% in four consecutive cycles. The adsorption efficacy of NFs to remove Pb in apple juice has reached 76%. It is appropriate and useful to use these nanofibers as a high-efficiency adsorbent in water and food systems based on an analysis of their adsorption properties and how well they work.

Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish.

The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, -16.3 to -11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85-70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.

Modeling sunset yellow removal from fruit juice samples by a novel chitosan-nickel ferrite nano sorbent.

Analysis of food additives is highly significant in the food industry and directly related to human health. This investigation into the removal efficiency of sunset yellow as an azo dye in fruit juices using Chitosan-nickel ferrite nanoparticles (Cs@NiFe2O4 NPs). The nanoparticles were synthesized and characterized using various techniques. The effective parameters for removing sunset yellow were optimized using the response surface methodology (RSM) based on the central composite design (CCD). Under the optimum conditions, the highest removal efficiency (94.90%) was obtained for the initial dye concentration of 26.48 mg L-1 at a pH of 3.87, a reaction time of 67.62 min, and a nanoparticle dose of 0.038 g L-1. The pseudo-second-order kinetic model had a better fit for experimental data (R2 = 0.98) than the other kinetic models. The equilibrium adsorption process followed the Freundlich isotherm model with a maximum adsorption capacity of 212.766 mg g-1. The dye removal efficiency achieved for industrial and traditional fruit juice samples (91.75% and 93.24%), respectively, confirmed the method's performance, feasibility, and efficiency. The dye adsorption efficiency showed no significant decrease after five recycling, indicating that the sorbent has suitable stability in practical applications. variousThe synthesized nanoparticles can be suggested as an efficient sorbent to remove the sunset yellow dye from food products.

Evaluation of Trace Elements in Coffee and Mixed Coffee Samples Using ICP-OES Method.

This research examines the concentration of 10 trace elements including arsenic (As), lead (Pb), chromium (Cr), zinc (Zn), iron (Fe), cobalt (Co), cadmium (Cd), nickel (Ni), manganese (Mn), and aluminum (Al) from among 36 different samples of coffee (3 brands and 2 types of simple and instant) and mixed coffee (3 brands and 4 types of simple, creamy, chocolate and sugar free) collected from market of Iran's and analyzed by using ICP-OES (inductively coupled plasma-optical emission spectrometry). The recovery, limit of quantification (LOQ), and limit of detection (LOD) ranged from 93.4 to 103.1%, 0.06 to 7.22, and 0.018 to 2.166 µg/kg, respectively. The findings showed that the highest and lowest average concentrations were 498.72 ± 23.07 µg/kg (Fe) and 3.01 ± 1.30 µg/kg (As) in coffee and mixed coffee samples. Also, in all samples, the maximum concentration of trace elements was related to Fe (1353.61 µg/kg) and the minimum concentration was related to Al, As, Co, Cr, Ni, Pb, and Zn that were not detected (ND). The samples of mixed coffee had highest levels of trace elements compared to coffee samples. In coffee samples, type of instant coffee had highest levels of trace elements compared to simple coffee and mixed coffee samples. The type of creamy mixed coffee had highest levels of trace elements (except Ni and Cr) compared to other type of mixed coffee samples. Finally, trace elements were less than the standard levels of Iran and other countries (in all samples); therefore, it does not threaten Iranian consumers.

Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys.

Honey is one of the most valuable food products, which, in addition to its nutritional value, also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid content, pH, moisture, diastase activity, 5-hydroxymethylfurfural (HMF), proline content, sugars content, and reducing sugars content) and microbial (mold and yeast content) characteristics and 15 element contents (As, Cd, K, Al, Pb, Hg, Ba, Ni, Na, Ca, Mg, Fe, Mn, Zn, and Se) of the samples were evaluated. Among the essential elements, the maximum mean was related to K (630 ± 50.8 mg/kg), and the minimum mean was related to Se that was lower than the limit of detection. Also, among all toxic elements, the maximum mean was related to Ni (234 ± 54.7 µg/kg), and the minimum mean was related to Hg that was lower than the limit of detection. Furthermore, the mean of free acidity, pH, °Brix, moisture, diastase content, HMF, and proline content was 35.4 ± 1.27 meq/kg, 4.61 ± 0.21, 82.2 ± 3.08, 16.3 ± 0.33%, 9.10 ± 1.14 DN, 21.1 ± 2.65 mg/kg, and 482 ± 18.1 mg/kg, respectively. Also, the mean percentage of fructose, glucose, and sucrose was 32.4 ± 1.07% (27.5-40.0%), 27.2 ± 0.85% (23.5-31.7%), and 2.28 ± 0.70% (0.72-4.11%), respectively. Finally, the mean of mold and yeast in all samples was 14.2 ± 0.37 CFU/g. Also, the principal component analysis and heat map allowed us to determine a more accurate distinction between the physicochemical characteristics of bee honey. The results of our findings showed that in most cases, the results obtained were within the standard range, which indicates the good quality of Iranian honeys.

Measurement of polychlorinated biphenyls in different high consumption canned foods, using the QuEChERS/GC-MS method.

Polychlorinated biphenyls (PCBs) are organic pollutants containing chlorine, which can be carcinogenic to humans. The current research focused on the heart risk and determination of PCBs levels in canned foods using the modified QuEChERS (fast, easy, cheap, effective, resistant and safe) method and gas chromatograph/mass spectrometer (GC-MS) technique. In this study, LOD (limit of detection), LOQ (limit of quantification), and recovery ranged from 0.06 to 0.32, 0.18 to 1.07 ng/g, and 97.05 to 102.5 %, respectively. In canned foods, the highest median of PCBs was PCB 52 (0.27 ± 0.20 ng/g fat) and the lowest median were PCB 28 and 138 (not detected in samples). Also, the maximum median of PCB 28, 52, 101, 138, 153, and 180 were detected in eggplant samples (0.06 ng/g), haricot samples (0.49 ng/g), eggplant samples (0.36 ng/g), eggplant samples (0.19 ng/g), eggplant samples (0.11 ng/g) and lentiform samples (0.66 ng/g), respectively. The median PCBs levels of oral exposure were estimated to be in the range of 9.80E-07to 4.30E-05 ng/g.d for all population groups, which were meaningfully lesser than the Tolerable daily intake value. The Monte Carlo simulation (MCS) outcomes indicated that the rank order of PCBs in adults based on incremental lifetime cancer risk (ILCR) was Lentiform (7.05E-8) > canned fish (5.73E-8) > Eggplant (5.38E-8) > Haricot (4.33E-8) > pasta source (2.06E-8); and in children was Lentiform (3.40E-7) > canned fish (2.72E-7) > Eggplant (2.44E-7) > Haricot (2.06E-7) > pasta source (9.83E-8). The median values of the ILCR induced oral exposure for all groups were within safe limits (lower than 10-6). The heat map and multivariate principal component analysis (PCA) showed significantly different contributions of PCBs profile in samples as the PCA axis scores were correlated with the type of cans. Based on the obtained outcomes, it can be concluded that the PCBs of canned food do not potential health risks to Iranian consumers.

Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat.

The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were -17.5 mV to -12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26-67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.

The effect of essential oil of Zataria multiflora incorporated chitosan (free form and Pickering emulsion) on microbial, chemical and sensory characteristics in salmon (Salmo trutta).

The objective of current research was to prepare a new biodegradable coating containing chitosan (Ch) and zataria multiflora essential oil (ZMEO) (free and Pickering emulsion (PEO) forms), in order to enhance the Salmo trutta shelf life. Our results showed, the mean of films thickness, mechanical properties (elastic modulus (EM) and tensile strength (TS) analysis) and WVP in different treatments were ranged from 0.103 ± 0.003 (for Ch) to 0.109 ± 0.003 (for Ch-PEO (2.5 %)) µm for thickness, from 3.2 ± 1.6 (for Ch) to 8.15 ± 2.3 (for Ch-EO) MPa for EM, from 1.3 ± 0.5 (for Ch-EO) to 1.6 ± 0.06 (for Ch) Mpa for TS and from 0.1 ± 0.02 (for Ch) to 0.8 ± 0.05 (for Ch-EO) (×10 - 11(g m/m2 s Pa) for WVP. In current research, the lowest and highest total viable counts (TVC) was related to Ch-PEO (1.7 log CFU/g) and control treatments (4.65 log CFU/g). The lowest and highest of pH was related to the Ch-PEO (6.45) and the control (7.1), the lowest and highest of PV (peroxide value) was related to Ch-PEO (0.34 meq/kg) and control treatment (1.37 meq/kg), the lowest and highest of TBARS (thiobarbituric acid reactive substances) was related to Ch-PEO (0.37 mg/kg) and control treatment (2.23 mg/kg) and also the lowest and highest of TVB-N (total volatile base nitrogen) was related to Ch-PEO (17.7 mg) and control (59 mg). Also, Ch-PEO showed the best sensory properties after sixteen days. Among all the treatments in all the tests, the best maintenance property was related to the Ch-PEO, therefore, chitosan coatings containing ZM Pickering emulsion should be considered as a potential active coating in the fish industry.

Corrigendum to "The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C" [Food Chemistry X 19 (2023) 100842/PMCID: PMC10534171].

[This corrects the article DOI: 10.1016/j.fochx.2023.100842.].

Analysis of polychlorinated biphenyls (PCBs) in edible oils using the QuEChERS/GC-MS method: A health risk assessment study.

Population growth has made it difficult to provide safe food; because various toxic substances such as polychlorinated biphenyls (PCBs) can contaminate food products such as edible oils which have very high-rate consumption worldwide. Aims of study are to determine the concentration of PCBs in edible oil samples and to evaluate the carcinogenic risk of PCBs in them among Iranian people by Monte Calo Simulation (MCS). After finding the location of high customer hyper market in Tehran, 42 samples of 7 various types of edible oils were collected; then PCBs content of them measured using the modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction method and GC/MS technique. According to the findings the mean level of NDL-PCB in oil samples were ranged from 1.88 to 25.62 ng/g fat. Results of uncertainty analysis showed that among children the 95th percentile of Incremental Lifetime Cancer Risk (ILCR) were 7.80E-3, 5.37E-4, 5.37E-4, 2.00E-3, 1.59E-3, 13.9E-3 and 7.04E-4 for animal oil, corn oil, frying oil, olive oil, bran oil, sesame oil and sunflower oil, respectively. Also, the 95th percentile of ILCR among adults were 4.12E-2, 3.04E-3, 3.09E-3, 1.06E-2, 8.43E-3, 7.38E-3 and 3.74E-3 for animal oil, corn oil, frying oil, olive oil, bran oil, sesame oil and sunflower oil, respectively. The risk evaluation showed that in all edible oils the 95th percentile of simulated ILCR were more than 10-5, so it can be threatening health among both aging groups, although, the producers don't deliberately subject the users' lives to such danger, but high consumption rate and accumulation of PCBs in body tissues are contribute to increasing carcinogenic risk. Also, the 95th percentile of ILCR among adults were more than children, because the edible oil ingestion rate among adults was more than children.

The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C.

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146-160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76-69.8% in nano EO (NEO) and 53.23-67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). The limits of detection (LODs), limits of quantification (LOQs) and recovery percentages ranged from 0.1 to 0.63 µg/kg, 0.3-1.89 µg/kg, and 93.7 to 102.6%, respectively. The results showed that the mean of Æ©PAHs in all samples was 20.31 ± 6.60 µg/kg. Additionally, PAH4 and BaP levels in all samples were 4.58 ± 1.40 and 1.08 ± 0.36 µg/kg, respectively, which were below the European Union (EU) standard level (12 and 2 µg/kg, respectively). The results showed that among 5 types of fish, starry sturgeon had highest average total PAHs (13.24 ± 1.84 µg/kg), while Caspian Sea sprat had the lowest average total PAHs (1.24 ± 0.8 µg/kg). In terms of cooking methods (charcoal-grilled fish, fried fish and oven-grilled fish), charcoal-grilled fish had the highest average total PAH level at 25.41 ± 7.31 µg/kg, while the lowest average total PAH was found in the raw fish sample at 16.44 ± 4.63 µg/kg. The Monte Carlo Simulation was used to determine the 95% ILCRs (Incremental Lifetime Cancer Risk) due to ingestion of fish. The results showed that the ILCR for adults was 2.85E-9, while for children it was 1.32E-8. Therefore, based on these findings, it can be concluded that the consumption of fish cooked with different methods does not pose a risk to human health in terms of the amount of PAHs (ILCR < 1 × 10-4).

Synthesis and characterization of a novel magnetic chitosan-nickel ferrite nanocomposite for antibacterial and antioxidant properties.

A novel nanomagnet modified with nickel ferrite nanoparticles (NPs) coated with hybrid chitosan (Cs-NiFe2O4) was synthesized using the co-precipitation method. The resulting nanomagnets were characterized using various techniques. The size of the nanomagnetic particles was estimated to be about 40 nm based on the transmission electron microscopy (TEM) image and X-ray diffraction analysis (XRD) pattern (using the Debye-Scherrer equation). Scanning electron microscopy (SEM) images indicated that the surface of Cs-NiFe2O4 NPs is flatter and smoother than the uncoated NiFe2O4 NPs. According to value stream mapping (VSM) analysis, the magnetization value of Cs-NiFe2O4 NPs (17.34 emu/g) was significantly lower than NiFe2O4 NPs (40.67 emu/g). The Cs-NiFe2O4 NPs indicated higher antibacterial properties than NiFe2O4 NPs and Cs. The minimum inhibitory concentrations of Cs-NiFe2O4 NPs against S. aureus and E. coli were 128 and 256 mg/mL, respectively. Antioxidant activity (evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging test) for NiFe2O4 NPs and Cs-NiFe2O4 NPs at the concentration of 100 µg/mL were 35% and 42%, respectively. Consequently, the synthesized Cs-NiFe2O4 NPs can be proposed as a viable material for biomedical applications.