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Showing 4 results for Emam djome
Volume 16, Issue 86 (4-2019)
Abstract
Pomegranate seed oil (PSO) is an edible oil extracted from industrial wastes of pomegranate processing presented a wide range of biological effects because of its high punicic acid and polyphenolic compounds. Due to its low solubility and high oxidation sensitivity, nanoemulsion (NE)-based delivery systems are recommended to use this oil in the food and beverage industries. NEs can be fabricated from high-energy or low-energy methods, which each have advantages and limitations. In this study, we compared a high-energy method (sonication) with a low-energy method (spontaneous emulsification) to form PSO NEs based on mixed non-ionic surfactants (Span 80, Tween 80). The effect of surfactant concentration on NE droplet size showed that both methods were able to produce emulsions with ultrafine droplets (d < 150 nm), but the low energy required higher surfactant. Moreover, the effect of various storage temperatures (4, 25 and 55 ºC) on the physical stability of the selected NEs highlighted the stimulated droplets coalescences at higher temperature (55 ºC) leading to relatively unstable NEs in contrast to complete stable ones achieved at mild condition (4 ºC). Furthermore, the oxidative studying (30 days) showed that NE produced by high energy method was significantly (p<0.05) more sensitive compared to similar counterparts formed by low energy method.
Volume 16, Issue 90 (August 2019)
Abstract
Gelatin is one of the most common natural macromolecules which is extensively used for preparing the nanoparticles. In the present study, type B gelatin-based nanoparticles were prepared using a two-step desolvation method and to optimize the nanoparticles, gelatin concentration, consumed acetone, temperature, and stirring speed were examined. Subsequently, vitamin D3 was encapsulated in obtained nanoparticles. Findings of the study indicated that the most optimum conditions for producing the Nanoparticles with 20 mg/ml gelatin concentration were 15 ml acetone consumed volume, 40 temperature and 1000 rpm stirring speed. The size of a produced particle under these conditions was reported as 88.6 nanometers. Also, the morphology of the obtained Nanoparticle was spherical with a smooth surface which was observable through the scanning electron microscope. The size of the afore-mentioned particle increased to 177.2 nanometers followed by the addition of vitamin D3 to the produced nanoparticle which represents the encapsulation of the nanoparticle.
Volume 16, Issue 92 (october 2019)
Abstract
Nowadays, the consumers are extremely concerned about using chemical preservatives in foods and tend to use safe natural food products with healthful benefits. Pomegranate can have such a role. In this study, the antimicrobial properties of the extracts (peel, juice and nucleus) such as organic, aqueous and anthocyanin extracts extracted from different parts of pomegranate were examined and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on Staphylococcus aureus, Escherichia coli, Bacillus cerous and Salmonella tiphy were determined using liquid dilution susceptibility test. According to results, the most inhibitory effect was related to peel extractions. Minimum inhibitory concentration (MIC) was related to organic extractions and Anthocyanin of peels which were effective in concentration of 62.5 ppm on Staphylococcus aureus and Escherichia coli and had inhibitory effect on Bacillus cereus and Salmonella tiphy and also, organic & Anthocyanin extractions of peel had bactericidal effect in concentration of 125 ppm on Staphylococcus aureus and Escherichia coli and in concentration of 250 ppm on Bacillus cereus and Salmonella. After, peel extractions, the most antimicrobial was dependent on pomegranate juice extractions which aqueous, organic and Anthocyanin extractions in concentration of 250 ppm had inhibitory effect on Staphylococcus aureus and Escherichia coli bacteria and in concentration of 500 ppm had bactericidal effect on bacteria. Also, on Bacillus cereus and Salmonella tiphy bacteria in concentration of 500 ppm had inhibitory effect and in concentration of 1000 ppm had bactericidal effect, of course except aqueous extractions of pomegranate juice which showed inhibitory and bactericidal effects respectively in concentrations 250 and 500 ppm on Bacillus cereus bacterium. It can be mentioned that peel and pomegranate juice extractions have high antibacterial effects for high phenolic compounds and high antioxidant activity and it is concluded that phenolic compounds and antioxidant activity approximately have direct proportion with antimicrobial activity.
Volume 17, Issue 99 (May 2020)
Abstract
Today, a variety of milk-based products are made with flavored beverages, because many people, especially children, are reluctant to consume unpasteurized milk. On the other hand, eggs are placed in higher degree than other sources of protein nutritionally, that they are added to most food products to increase their nutritional value as well as improve their functional properties. Therefore, in this study, Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05- 5.77 (Log10 CFU/ml). It was concluded that when egg white amount increased, the number of bacteria significantly decreased. No coliforms, E-coli, salmonella, mold and yeast were observed. Also, pH levels increased to 8.3-8.7 and reduced acidic spoilage. Also, there was a direct relationship between increasing egg white amount and decreasing the amount of cocoa and sugar in increasing the viscosity and the viscosity values of the samples with higher egg white content decreased during storage time and samples with lower percentages of egg white increased.