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.

Synthesis, optimization via response surface methodology, and structural properties of carboxymethylcellulose/curcumin/graphene oxide biocomposite films/coatings for the shelf-life extension of shrimp.

In this study, carboxymethylcellulose (CMC), curcumin (Cur), and graphene oxide (GO) were used to prepare a novel biocomposite film (CMC-Cur-GO). A central composite design under response surface methodology was employed to optimize the films in terms of water vapor permeability (WVP) and swelling percentage (SP). Under the optimum conditions, which the rates of CMC, GO and curcumin were found to be 1350 mg, 29.99 mg, and 0.302 g, respectively, WVP and SP of CMC-Cur-GO were obtained 0.902 × 10-8 (g/m·h·Pa) and 13.62 %, respectively. The biocomposite films (CMC, CMC-Cur, CMC-GO and CMC-Cur-GO) were characterized by Fourier transform infrared spectroscopy, field-emission scanning electron microscope, thermal gravimetric analysis, X-ray diffraction analysis, ultraviolet-vis light transmittance, moisture content, and mechanical properties. Compared with pure CMC film, the tensile strength, elongation at break and Young's modulus of CMC-Cur-GO were significantly improved by up to 75 %, 41 % and 23 %, respectively (p < 0.05). Then, CMC-Cur-GO was applied as a coating solution for the shrimps. The coated shrimps with the CMC-Cur-GO significantly (p < 0.05) showed a noteworthy improvement in microbial quality (total and psychrotrophic bacterial count), chemical deterioration and lipid oxidation (pH and total volatile basic nitrogen, peroxide value and thiobarbituric acid) and physical characteristic (weight loss) as compared to other samples. The CMC-Cur-GO coating could increase the shelf life of shrimp under refrigerated storage.

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl2, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42-1.56%), fructose to mannitol ratio (1-1.2), and phenolic compounds (955-963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl2 was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.

Enhanced photocatalytic performance of auto-combusted nanoparticles for photocatalytic degradation of azo dye under sunlight illumination and hydrogen fuel production.

In this study, an innovative nanomaterial was synthesized for hydrogen production from methanolysis on sodium borohydride (NaBH4) in order to be a solution for future energy problems. The nanocomposite containing FeCo, which does not contain noble metals, and whose support material is Polyvinylpyrrolidone (PVP), was synthesized by means of a thermal method. TEM, XRD and FTIR characterization methods were used for the analysis of the morphological and chemical structure of the nanocomposite. Nanocomposite particle size was found to be 2.59 nm according to XRD analysis, and 5.45 nm according to TEM analysis for scale of 50 nm. For catalytic properties of nanomaterial in the methanolysis reaction of NaBH4, temperature, catalyst, substrate, and reusability experiments were carried out and kinetic calculations were obtained. Among the activation parameters of FeCo@PVP nanoparticles, turnover frequency, enthalpy, entropy and activation energy were calculated as 3858.9 min-1, 29.39 kJ/mol, -139.7 J/mol.K, and 31.93 kJ/mol, respectively. As a result of the reusability test of the obtained FeCo@PVP nanoparticles catalysts, which was carried out for 4 cycles, the catalytic activity was 77%. Catalytic activity results are given in comparison with the literature. In addition, the photocatalytic activity of FeCo@PVP NPs was evaluated against MB azo dye under solar light irradiation for 75 min and was found to be as 94%.

Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei: Effect on probiotic survival and yoghurt quality attributes.

This study was intended to develop yoghurt products incorporated with flaxseed mucilage (FM), flaxseed oil (FO) and free or encapsulated Lacticaseibacillus casei probiotics. FM (0.9%) and sodium alginate (2%) were used as wall materials for encapsulating L. casei. Different physicochemical and sensory properties of the yoghurt, as well as the L. casei survival, were determined during 21 days of storage at 4 °C. Based on the results, FM showed a stimulatory effect on the growth of probiotics and thus, significantly decreased the Log reduction of the probiotics during storage (P < 0.05). Moreover, encapsulating probiotics significantly decreased the Log reduction during storage in comparison with the free bacteria (P < 0.05). Incorporating FM and free probiotics significantly increased the acidity and decreased the pH of the samples; while encapsulating L. casei successfully prevented the acidity increment in probiotic fortified yoghurt products (P < 0.05). The addition of FM significantly improved the water holding capacity of the yoghurt (P < 0.05). Incorporating either free L. casei, FO or FM significantly reduced the flavor and overall acceptance scores; while, the addition of L. casei in the encapsulated form did not significantly alter the overall acceptance scores of the yoghurt samples (P < 0.05).

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract.

This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4-6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano-encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano-encapsulation covered the undesirable flavor of the BSE. Generally, during the 15-day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano-encapsulated BSE, especially at the 5% level.

Sudan I monitoring as a hazardous azo dye using an electroanalytical tool amplified with NiO/SWCNTs-ionic liquid catalysts.

Sudan I is an azo dye that causes cancer and is not allowed to be used in food products. The current study focused on the design and manufacture of an electrochemical sensor modified with NiO/SWCNTs, as a nano-catalyst, and 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide (1H3MIbTMI), as an ionic liquid binder, to monitor Sudan I as azo additive dyes in various food samples. The modified carbon paste electrode (CPE/NiO/SWCNTs/1H3MIbTMI) offered superior electrochemical performance metrics as an analytical sensor to detect trace levels of Sudan I within the concentration range of 1.0 nM-250 µM. The limit of detection was determined as 0.3 nM by the differential pulse voltammetric (DPV) technique. The proposed CPE/NiO/SWCNTs/1H3MIbTMI can be put forward to be employed as an analytical instrument for sensing Sudan I in various culinary sauces, including chili, tomato, and strawberry sauces. The obtained recovery range was determined as 97.6%-104.35%. These findings demonstrated the effectiveness of the newly created material and its potential for usage as a novel analytical instrument.

Rheological properties of dairy desserts: Effect of rice bran protein and fat content.

Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (ηa ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.

A new electroanalytical approach for sunset yellow monitoring in fruit juices based on a modified sensor amplified with nano-catalyst and ionic liquid.

The determination of food additives is one of the major points in the food industry that directly is relative to human health. This research work focused on sensing and monitoring sunset yellow as azo additive dyes in fruit juices using an electrochemical sensor amplified with Ni doped Pt decorated carbon nanotubes (NiO/Pt/CNTs) as nano-catalyst and 1-hexyl-3-methylimidazolium chloride ([HMIM][Cl]) as an ionic liquid binder. Carbon paste electrode (CPE) amplified with NiO/Pt/CNTs and [HMIM][Cl] (CPE/([HMIM][Cl])/NiO/Pt/CNTs) improved the sensitivity of sunset yellow sensing in aqueous solution in acidic condition and successfully monitored this azo dye in concentration range 1.0 nM-280 µM with detection limit 0.4 nM. On the other hand, the CPE/([HMIM][Cl])/NiO/Pt/CNTs was used for sensing and analysis of sunset yellow in different fruit juices, and recovery data between 98.65% and 103.66% confirmed the powerful ability of sensor for monitoring of sunset yellow in food samples.

An applicable method for extraction of whole seeds protein and its determination through Bradford's method.

Analysis of protein content of food is necessary for quality control and is essential for precise labeling. Protein analysis is an issue of great economic and social fondness. Cereals are one of the most important sources of protein in food, livestock and poultry feed. In this article, the technique of extracting protein in 4 types of grains and measuring it by the Bradford method is discussed. The results obtained from this method are compared with the data obtained by the Kjeldahl method. This comparison showed that the Bradford method is more accurate in measuring proteins. Extraction of protein using NaOH at pH 13 can be used as a modified method to release proteins in soybean meal and consequently a Fast and accurate high-performance laboratory determination method for protein content via the Bradford method. The optimum pH value was identified as that of 13 in optimum temperature 40 °C for maximum protein extraction yield (43.6%, w/w). The new method used in this paper has resulted in the measurement of grain protein in the shortest time and with the least toxicity and the highest accuracy.

Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.).

This study aims to the evaluation of stability and antibacterial properties of the extracted chlorophyll from alfalfa. For this purpose, chlorophylls a and b from alfalfa were extracted by enzymatic and ultrasound methods. The results show that the content of chlorophyll a in alfalfa is higher than chlorophyll b and also the enzymatic method demonstrates higher yield in chlorophyll extraction. In the present study, the chlorophyll stability was evaluated in different conditions including temperature (-18, 4 and 25 °C), time (15, 30 and 45 days), pH (4.5 and 5.5) and NaCl concentration (50, 100 and 150 mM). Also, antibacterial effects were investigated at different concentrations of chlorophyll (20, 40, 60 and 100 µM) against some bactriaes by agar disk diffusion and microdilution (MIC and MBC) methods. The results demonstrate that 50 mM of NaCl, temperature -18 °C, pH = 4.5 and time 15 days are associated with the highest chlorophyll a and b contents. Furthermore, the resistance of bacterias in agar disk diffusion and microdilution methods observe Listeria < Staphylococcus < Salmonella < Escherichia < Pseudomonas and Listeria<(Staphylococcus = Escherichia = Salmonella)

Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH-CG, CH-CG+BE at 800 ppm, 3: CH-CG+BE at 1600 ppm, 4: CH-CG+nano BE at 800 ppm, 5: CH-CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05). At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.

Colorimetric assay based on horseradish peroxidase/reduced graphene oxide hybrid for sensitive detection of hydrogen peroxide in beverages.

We reported a simple and sensitive colorimetric assay for detection of hydrogen peroxide (H2O2) based on the oxidation of 2,2׳-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) by UV-Vis spectroscopy method. The reduced graphene oxide (rGO) was prepared using green tea extract as bio-reducing and stabilizer agent and decorated by horseradish peroxidase (HRP). The surface of Au interface was modified with HRP-rGO hybrid. The formation of HRP-rGO hybrid was confirmed by cyclic voltammetry, scanning electron microscopy (SEM), energy-dispersive X-ray Spectroscopy (EDX) and Raman spectroscopy·H2O2 can be catalysed by HRP-rGO hybrid and converted into water and oxygen. The ABTS substrate takes up oxygen to form a green coloured product that has absorption peaks at 421, 655 nm and 737 nm. The colour development is linearly dependent on HRP in the range of 4-50 µg/L. The color of the green product solution is stable for 20 min. The absorption intensity is strongly related to the hydrogen peroxide concentration. The absorption intensity of the formed product scaled linearly with the hydrogen peroxide concentration in the ranges of 0.3-20 µM and 20-8000 µM with a detection limit of ≈15 nM could be achieved. The biosensor with excellent limit detection and wide linear ranges was adapted to monitor H2O2 in different beverages.

Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products.

The search to find simple, cost-effective, environmentally friendly method for synthesising of reduced graphene oxide (rGO) has motivated the use of various natural materials. Also, monitoring of sunset yellow (SY) level in foods due to the potential negative side effects is imperative. In this study, tea extract was explored as reducing and stabilizing agent for synthesising of rGO. The rGO modified carbon paste electrode (rGO/CPE) was used as a highly sensitive electrochemical sensor for the detection of SY. The rGO/CPE, due to the large surface area, showed strong enhancement effect on electrochemical oxidation of SY. Under optimized conditions, linear range between 0.05 and 10 µM with a detection limit of 27 nM could be achieved. The proposed sensor was used to determine the amount of SY in food products with satisfactory results, and the results were in good agreement with the results obtained by UV-Vis spectroscopy.

Aflatoxins biodetoxification strategies based on probiotic bacteria.

Aflatoxins are secondary metabolites of fungi that are the most dangerous mycotoxin and food safety challenges. Human exposure to mycotoxins occurs directly throughout the intake of contaminated agricultural products or indirectly throughout the consumption of products prepared with animal origin or obtained from animals that were fed with contaminated material. For detoxification and reducing threats to public health and the economic damage caused by the aflatoxins in animal and plants food products, different techniques (physical, chemical and biological) has been studied. All of these methods, by modifying and destroying the toxin molecular structure, would inhibit its transfer to the digestive system and could reduce the accessibility of toxins to the target tissue and eliminate it. In terms of the overarching challenges presented by the aflatoxins (AFs) contamination in foods and feeds, there is an urgent need to evolve cost-effective and appropriate strategies to combat this hazard. The review addresses have been noted the pathogenicity of AFs and the plausible mechanism of their-induced toxicity. Furthermore, assessed the AFs degradation using probiotic bacteria of their biological substance, and converting it into non-toxic or less toxic products, as a cost-effective and environmentally friendly strategy of detoxification method for providing appropriate solutions.

Bio-protective effects of Lactobacillus plantarum subsp. plantarum against aflatoxin b1 genotoxicity on human blood lymphocytes: a native probiotic strain isolated from Iranian camel milk.

BACKGROUND AND PURPOSE: Aflatoxin B1 is one of the main poisonous substances in certain kinds of fungi all over the world. The toxin is a serious health threat to humans and livestock, particularly via DNA damage, and induces multiple cancers. Probiotic agents have confirmed positive beneficial effects in DNA protection against various toxic compounds. In this regard, the present study aimed to investigate the bio-protective effects of a native Lactobacillus plantarum subsp. plantarumNIMBB003 strain isolated from Iranian one-humped camel milk against AflatoxinB1 (AFB1)-induced genotoxicity damage, based on the micronucleus test as a genotoxicity monitoring method. MATERIALS AND METHODS: In this study, a human male blood sample was treated and incubated with107, 109, and 1011CFU/mL of viable L. plantarum and IC50 dose ofAFB1alone and in combination. Afterward, assessed the rate of production of the micronucleus in bi-nucleated lymphocytes. It must be noted that a p-value of less than0.05 was considered significantly significant. RESULTS: Based on the findings, the combined treatment of the L. plantarum at 1011 and109CFU/mL dose with 5.33±0.57% of the micronuclei fragments had protective effects and significantly decreased the genotoxicity of AFB1 by 76%. CONCLUSION: According to the findings, it can be concluded that L. plantarum in 109 CFU/mL had high protective potency against AFB1 genotoxicity. Consequently, the use of local, natural, and native protected compounds with antioxidant effects, such as probiotics agents, is one of the objectives of developing a green strategy in macro-management policies for the discovery and production of new medicines and functional foods with protective/therapeutic effects against nutritional and endogenous DNA toxins.

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.

The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus. As the fat content increased from 25% to 35%, the slope of flow behavior was increased, which revealed more thinning behavior and pseudoplasticity index of cream. The cream containing 35% fat and 3% RBP had also shown the low index (n = 0.298) which confirmed the firmer structure of the cream. The maximum consistency index (k) obtained was 9.41 for the cream with 35% fat and 3% RBP, which approved its strong foam structure. In general, according to our results it is obvious that whipped cream with the highest amount of fat and the lowest value of protein can lead to maximum stability of the whipping cream. Among the samples, the lowest stiffness was observed in cream of 35% fat, containing 3% rice bran protein. However, cream containing 35% fat and 1% RBP had convenient overrun and good stability. The microstructural results showed that the cream structure has relatively large globular aggregates in network and develops large pores, which permit to retain sufficient water/air. By increasing the fat content of cream from 25% to 35%, the voids and spaces in the cream were significantly decreased and the pores become less which improve the foam structure. Therefore, it can be concluded the cream with more fat has the more overrun and stability. In general, it is possible to improve the foam structure of cream by substituting fat by RBP.