Trends and applications of intelligent packaging in dairy products: a review.

Dairy products contain high contents of nutrients that favor the growth and proliferation of spoilage and pathogenic microorganisms, contributing to high risk in terms of quality deterioration and food safety. It has been demonstrated that packaging could protect airy products after manufacturing and it is capable of extending the shelf-life of these products. Among various kinds of packaging, intelligent packaging can utilized as an effective instrument for preservation of dairy products and also informs users about the entire background of the product. This review will address the attempts made toward developing intelligent packaging for dairy products including indicators (time temperature, gas & integrity and freshness), data carriers (RFID, barcode) and sensors.

Recent advances in characterizing the physical and functional properties of active packaging films containing pomegranate peel.

In recent years, food and packaging industries have worked together to minimize food wastes. Fruit and vegetable by-products, which are known to be among the most abundant food wastes and a great source of bioactive compounds, have the potential to improve food product packaging properties. The antioxidant and antimicrobial properties of pomegranate peel in food active packaging have been the subject of numerous studies. Pomegranate peel has an impact on the films' microstructure and physical properties, such as thickness, water vapor permeability, mechanical properties, optical properties, and thermal properties. Moreover, pomegranate peel incorporated films demonstrate great antioxidant and antimicrobial properties. Reviewing current advancements in the physical and functional properties of active packaging films containing pomegranate peel is the goal of this study.

Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives.

Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and the production of personalized food. Nowadays, 3D printers are used in the main food industries, including meat, dairy, cereals, fruits, and vegetables, and have been able to produce successfully on a small scale. However, due to the expansion of this technology, it has challenges such as high-scale production, selection of printable food, formulation optimization, and food production according to the consumer's opinion. Food additives (gums, enzymes, proteins, starches, polyphenols, spices, probiotics, algae, edible insects, oils, salts, vitamins, flavors, and by-products) are one of the main components of the formulation that can be effective in food production according to the consumer's attitude. Food additives can have the highest impact on textural and sensory characteristics, which can be effective in improving consumer attitudes and reducing food neophobia. Most of the 3D-printed food cannot be printed without the presence of hydrocolloids, because the proper flow of the selected formulation is one of the key factors in improving the quality of the printed product. Functional additives such as probiotics can be useful for specific purposes and functional food production. Food personalization for specific diseases with 3D printing technology requires a change in the formulation, which is closely related to the selection of correct food additives. For example, the production of 3D-printed plant-based steaks is not possible without the presence of additives, or the production of food for dysphagia patients is possible in many cases by adding hydrocolloids. In general, additives can improve the textural, rheological, nutritional, and sensory characteristics of 3D printed foods; so, investigating the mechanism of the additives on all the characteristics of the printed product can provide a wide perspective for industrial production and future studies.

Migration of Irganox 1010, Irganox 1076, and Titanium dioxide into Doogh and corresponding food simulant from laminated packaging.

Purpose: Doogh is a famous Iranian drink based on fermented milk. Laminated film is one of the most common packaging for this beverage in Iran. So, chemical substances of the packaging may migrate to the Doogh and endanger human health. Method: In this research, High-Performance Liquid Chromatography (HPLC) was used to determine the migration of Irganox 1010 and Irganox 1076 from the contact layer and inductively coupled plasma for Titanium dioxide (TiO2) from the second layer of three-layer laminate films into Doogh and acetic acid 3% (w/v). The influence of different storage temperatures and times was investigated by evaluating the samples stored in various conditions. The morphological, thermal and mechanical properties of the film, before and after contact with food simulant were further studied. Result: The highest amount of Irganox 1010 concentration of the tested samples were 0.8 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.62 ± 0.04 mg/l in Doogh. The highest amount of TiO2 concentration were 0.25 ± 0.04 mg/l in acetic acid 3% (w/v), and 0.12 ± 0.02 mg/l in Doogh. The migration of Irganox 1076 was determined, but it was not detected. The results indicated that the food simulant had no significant effect on the microstructure and thermal properties of the polymer, but it reduced the mechanical properties. Conclusion: The results indicate the possible migrating of Irganox 1010 and TiO2 through laminate packaging into Doogh in some storage conditions. Since the migration value was low, the mentioned film was proven safe for Doogh packaging, imposing no hazards on human health.

Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food.

The study aimed to formulate a high protein base as a dysphagia food and investigate the possibility of textural modification by applying microwave treatments. The formulated mixture contained 41.7% pea protein (dry basis), which exhibited shear thinning behavior. The application of microwave processing at 300, 500, and 700 W for 60, 120, and 180 s showed that at a higher level of energy induction by microwave, the hardness of the sample gradually increased from a fluid gel to a soft solid and more rigid levels. Processing at 300 and 500 W in the tested range showed that textural properties (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) of the sample could be modulated within the recommended criteria for dysphagia food, providing the possibility of individualization of food texture for dysphagia disorder. Two main causes of these textural changes could be water evaporation and protein denaturation, in which, regarding the ratio of water evaporation to the size of textural changes, protein denaturation was thought to have the main impact on the phenomena.

Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage.

Among the factors that adversely influence the viability of probiotics, the oxygen content of the product and the permeation of oxygen molecules through the packaging system have a noticeable role in the viability loss during the manufacture and storage of fermented milk products. The objective of this study was to examine the qualitative attributes of probiotic yogurt containing different O2 scavengers, including the commercial O2 absorber and cysteine-ascorbic acid. Bifidobacterium lactis BIA-7 and B. longum BIA-8 were used as probiotic strains for the production of bio-yogurts. The biochemical parameters, including the changes in pH, titratable acidity, redox potential and incubation time, were determined throughout the fermentation period at 30-min intervals. Also, the changes in viable count, pH, redox potential, titratable acidity, and dissolved oxygen were evaluated at 7-day intervals during the 28 days of refrigerated storage. In addition, the evaluation of rheological and sensory properties measured in the freshly made samples was carried out. The results showed that the utilization of different oxygen scavengers has an effective impact on the decrement of oxygen content and improvement of probiotic viability. As such, the population of B. lactis in the treatments containing various oxygen scavengers was maintained above 7 log CFU/mL throughout the refrigerated storage. Notwithstanding the effective function of cysteine-ascorbic acid in the enhancement of viability, the containing treatments had not only weaker gel structure probably due to short incubation time (360 min) and fast acidification [22.20-22.35 (˚D/min) × 10-2], but also lower sensory acceptance. Overall, the yogurt treatment containing commercial O2 scavenger and B. lactis indicated a great potential for the industrial applications. To the best of our knowledge, there is no study on the efficiency of commercial O2 absorber as a potential factor to maintain the viability of probiotics in yogurt.

Treatment of starch films with a glow discharge plasma in air and O2 at low pressure.

In this study, the effect of different cold plasma treatments was investigated as a novel method for the modification of starch film properties. The films were prepared from wheat starch using a solvent casting method and then treated with air and O2 glow discharge plasma at different durations (4, 8, and 12 min). A significant increase in the hydrophilicity of the films was observed due to the formation of oxygen-containing groups after plasma treatment. Fourier transform infrared analysis illustrated a decrease in C-H groups that caused an increase in C-O and C-O-C groups in air-treated films and carbonyl groups in O2-treated films. The surface roughness of the treated films increased from 17.6 nm to 22.5 and 20.6 nm after air and O2 treatments, respectively. Plasma treatments decreased oxygen permeability of the films but no significant difference in the water vapor permeability was observed. After plasma treatment, tensile strength of films was improved due to crosslinking and etching at the surface, although elongation at break remains unchanged.

Low prevalence of significant carotid artery disease in Iranian patients undergoing elective coronary artery bypass.

BACKGROUND: Coronary artery bypass grafting ranks as one of the most frequent operations worldwide. The presence of carotid artery stenosis may increase the stroke rate in the perioperative period. Routine preoperative noninvasive assessment of the carotid arteries are recommended in many institutions to reduce the stroke rate. METHODS: 271 consecutive patients undergoing coronary artery bypass grafting at Shaheed Madani hospital of Tabriz, Iran (age, 58.5 Y; 73.1% male) underwent preoperative ultrasonography for assessment of carotid artery wall thickness. RESULTS: Plaque in right common, left common, right internal and left internal carotid arteries was detected in 4.8%, 7.4%, 43.2% and 42.1% of patients respectively. 5 patients (1.8%) had significant (<50%) and 3 (1.1%) patients had critical (<70%) stenosis in internal carotid arteries. Plaque formation in common carotid was not significantly different between two genders but the stenosis of left internal carotid was more frequently seen among men. Patients with plaques in right or left internal carotid arteries were significantly older. CONCLUSION: Consecutive Iranian patients undergoing elective coronary artery bypass surgery show a very low prevalence of significant carotid artery disease.

Development and characterisation of chitosan or alginate-coated low density polyethylene films containing Satureja hortensis extract.

This study aimed to develop novel bilayer films based on alginate, chitosan and low-density polyethylene (LDPE) containing different concentrations of summer savory extract (SSE). The cold atmospheric plasma system was used to increase the surface energy of LDPE. Initially, water contact angle, surface roughness and the functional group of LDPE before and after plasma treatment were investigated. Then physical, mechanical, optical, antioxidant and microstructure properties of plasma-treated and untreated bilayer films and antioxidant films incorporated with SSE were characterized. Results showed that plasma treatment increased oxygen-containing the polar group, surface roughness and decreased water contact angle of LDPE surface (from 90.47° to 48.73°) and in result enhanced adhesion between polysaccharide coating and LDPE. Tensile strength of both alginate and chitosan coated-LDPE increased from 10.096 to 14.372 and 11.513 to 13.459MPa, respectively after plasma pretreatment. However chitosan-based films had lower water solubility. Although, incorporation of SSE into chitosan and alginate coated-LDPE despite slight adverse effects on the physical and mechanical properties of films, it provided antioxidant activity. Chitosan coated-LDPE containing SSE had potential to use as antioxidant food packaging.

Application of cold plasma to develop carboxymethyl cellulose-coated polypropylene films containing essential oil.

This study was aimed to develop and characterize carboxymethyl cellulose-coated polypropylene (PP/CMC) films with Zataria multiflora essential oil (ZEO) as a new antimicrobial food packaging. For better attachment of CMC on polypropylene (PP) film surface, atmospheric plasma pretreatment was used. Results showed the formation of polar groups such as CO and OH in the PP surface following the plasma treatment. Plasma-treated PP had rougher surfaces and their contact angle reduced from 88.92° to 52.15° indicating increased surface hydrophilicity. Plasma-treated PP/CMC films showed lower water vapor permeability (WVP) and higher tensile strength compared to untreated bilayer films. Results revealed that antimicrobial PP/CMC films with higher content of ZEO had lower WVP, but was more sensitive to breakage. Antimicrobial characteristics in the direct contact and vapor phase represented great inhibition for all the tested bacteria. Our findings suggest that plasma-treated PP/CMC films have the potential for application in food antimicrobial packaging.

Molecular analysis of interleukin-25 exons 1 and 2 and its serum levels in Iranian patients with multiple sclerosis.

Overexpression of Interleukin-17 (IL-17) family has been shown in a variety of autoimmune diseases. IL-25 (IL-17E), as a member of this family of cytokines, induces the overexpression of IL-13 and impedes Th17/IL-17 responses. In the present study potential single nucleotide polymorphisms (SNP) of IL-25, its serum level in Multiple Sclerosis (MS) patients have been surveyed. Blood samples were obtained from 100 Relapsing-Remitting MS cases, and 100 healthy controls. Serum levels of IL-25 were measured by ELISA. IL-25 exons 1 and 2 were sequenced. IL-25 serum levels investigation showed significant association in cases compared to controls. Molecular analysis of IL-25exons 1 and 2 depicted significant differences in polymorphisms of exon 2 between two groups of study. However, no significant differences were found in polymorphisms for IL-25 exon. These results demonstrate that serum levels of IL-25 are reduced in MS patients compared to controls. This is the first study in Iran that shows polymorphisms in IL-25 among MS patients. Considering the role of IL-25 in suppression of the effects of IL-17A and active phase of Experimental Autoimmune Encephalomyelitis (EAE) in vivo, this cytokine seems to have therapeutic potentials for autoimmune diseases like MS.

Increased IL-17A but decreased IL-27 serum levels in patients with multiple sclerosis.

BACKGROUND: Effector CD4+ T cell subsets play an important role in Multiple Sclerosis (MS). Interleukin-27 (IL-27) suppresses Th (Th1, Th2 and Th17) cells and dampens autoimmunity and tissue inflammation by promoting the generation of Type 1 regulatory T cells (Tr1). OBJECTIVE: To identify the relative levels of IL-27 and IL-17A in MS disease. METHOD: In a case-control study, venous blood was collected from forty MS patients and forty-three healthy subjects as control group. Serum levels of IL-27 and IL-17A were measured by ELISA method. RESULTS: A significant difference between serum IL-17A concentration in patients (120.68 ± 209.85 pg/ml) and control group (67.26 ± 117.76 pg/ml, p=0.016) was found. Serum IL-27 levels of the MS patients (159.7 ± 581.4 pg/ml) were significantly lower than control subjects (180.35 ± 507.84 pg/ml, p=0.001). CONCLUSION: Our findings show decreased levels of IL-27 against increasing IL-17A levels in patients group which may suggest a suppressive role of IL-27 on inflammatory process of MS.

Interleukin-17A and interleukin-17F mRNA expression in peripheral blood mononuclear cells of patients with multiple sclerosis.

BACKGROUND: Multiple sclerosis (MS) is a CD4+ T cell-mediated autoimmune disease affecting the central nervous system (CNS). It was previously believed that Th1 cells were pathogenic T cells in experimental autoimmune encephalomyelitis (EAE). However, the functional role of Th1 cells in EAE has been reconsidered upon the discovery of IL-17-producing T cells which are considered as dominant effectors for inducing autoimmune tissue inflammation. OBJECTIVE: The objective of this study was to assess the role of IL-17A and IL-17F in MS pathogenesis. METHODS: We evaluated mRNA expression of IL-17A and IL-17F in thirty-five Iranian patients with relapsing-remitting MS (RRMS) and twenty-five healthy controls by Quantitative Real Time PCR. RESULTS: The results of this study showed a twenty-fold increase in the expression of IL-17A mRNA in MS patients compared to the control group (p < 0.0001). IL-17F mRNA expression in MS patients was thirty three-times greater than the control group (p = 0.0008). IL-17A mRNA expression in the periphery was positively correlated with the expression of IL-17F transcripts in MS patients and controls (p < 0.01and p < 0.05, respectively). CONCLUSION: These results indicate the critical role of Th17- mediated cytokines in the development of MS which was classically considered as a Th1-mediated disorder. The results of this study showed, for the first time, the importance of IL-17F in MS immunopathogenesis.