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Microwave-assisted hydrodistillation (MAHD) at three levels of microwave power (180, 360, and 540 W) and the traditional hydrodistillation (HD) were applied to obtain essential oils from Bunium persicum Boiss. (Black Zira). MAHD at 540 W started much earlier than that of HD (4 min vs. 38 min, respectively). By the time the extraction of essential oils started with HD, almost 50% of the total essential oils (2.15%, w/w yield) had been extracted with MAHD at 540 W. Analysis of the essential oils using gas chromatography-mass spectrometry showed that γ-terpinene (28.16-31.13%, w/w), cuminaldehyde (24.85-29.20%), ρ-cymene (14.67-16.50%) and limonene (6.13-8.28%) were their main constituents, with a similar composition both after HD and MAHD extraction. The antioxidant activity (reported as IC50) of essential oil extracted by HD was 9.31 mg ml^-1 and those of MAHD at 180, 360, and 540 W were 8.62, 8.79, and 6.45 mg ml^-1, respectively. Microwave irradiation did not cause any adverse effect on the antioxidant activities of the extracted essential oils, therefore, it can be used as a good alternative method to obtain essential oils from B. persicum.

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For many years, human tend to use fermentation products due to the presence of nutrients that are effective on health. The health effects of the Functionl fermentation products are or directly due to the presence of microorganisms, and their function in the host body or indirectly the result of their metabolites during fermentation. Cereal-based products have suitable bioavailability for probiotic cells and furthmore they have desirable sensory and nutritional properties. The purpose of this study was to use probiotic bacteria and yeast alone and also simultaneously at three levels of wheat sprout flour to prepare a functional beverage. The study evalated the changes of pH , acidity , counting of probiotic cells and folic acid content . furthermore , the sensory characteristics were checked using a 5-point Hedonic test. Data were analyzed by SPSS software. Results showed that acidity increased with increasing flour content. The highest survival of probiotic beverage containing 10 grams of wheat sprout flour with bacteria and yeast Initiation culture. in terms of the sensory characteristics and folic acid, the drink contains 15 sprout of flour with bacteria and yeast.

 

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Chicken meat is one of the most popular and perishable foods. One of the effective ways to increase the retention time of fresh chicken meat is the use of appropriate packaging coatings containing natural antimicrobial compounds. The aim of this study was to investigate the antimicrobial effect of soy protein coating containing tarragon essential oil on chicken meat stored in a refrigerator.Tarragon essential oil was extracted by water distillation method and its antimicrobial properties were tested on Staphylococcus aureus PTCC 1113, Salmonella enterica PTCC 1709, Escherichia coli PTCC 1399, and then the effect of concentration 0, 2 and 3% (vol / vol) soluble essential oil in soybean protein coating on these bacteria were studied. Finally, the antimicrobial effect of soy protein content containing tarragon essential oil on chicken fillets kept in the refrigerator was investigated and characteristics of the changes in its chemical and organoleptic properties were evaluated.The highest inhibitory concentration of essential oil was from Staphylococcus aureus, and the lowest was E.coli and Salmonella enterica. The total microbial count for the sample treated with 3% essential oil during the 12 days storage in the refrigerator was significantly lower than the control sample (P <0.05). The greatest effect of antimicrobial films after 12 days of storage in the refrigerator was on inoculated samples of Staphylococcus aureus. Protein film of 3% essential oil prevented the increase of pH and peroxide value during the storage period in the refrigerator. According to the sensory evaluation results, the film containing 2% essential oil obtained the highest overall acceptance rating. Although this property is reduced by the mixing of essential oil with film coating. The essential oil coating also has positive effects on the chemical and organoleptic properties of chicken fillet.

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Nowadays, studies have been developing in order to use antimicrobial properties of plants instead of using synthetic preservatives. Jujube is one of the famous herbs.  Jujube (Ziziphus jujube. Mill) belongs to family of Ramnaseh and native to the central areas of the Iran plateau. The fruit, leaves and root of this plant have medicinal and wellness properties. In this study, evaluated some physico-chemical of jujube extract (Extraction yield, Moisture, water activity, Fat content, Ash, Brix) and its effect on the mold of Aspergillus flavus. Extraction of dried and Ground jujube fruit was done by soaking with Hydroethanol solvent. Chemical composition of the extract was determined by GC-MS method. So the evaluated minimum inhibitory concentration (MIC) and the minimum fungal concentration (MFC) of extract against Aspergillus fulvous (PTCC 5004) by the dilution method in a liquid medium. In the next step, different concentrations of the extract were sprayed on corn grains and after placing a disk containing suspension of Mold spores in each petri dish. Growth of mold on corn grains was measured during 7 days. The results showed that the hydroethanolic extract of jujube fruit has an anti-mold effect against Aspergillus fulvous and the minimum inhibitory concentration of extract in the culture medium was determined 350 μg / ml and there was not observed any lethality at concentrations less than 1000 μg / ml. The minimum inhibitory concentration of the extract in the blanched corn grain medium was 5000 μg / ml. Therefore, the hydroethanolic extract of jujube fruit has an inhibitory effect on Aspergillus flavus but does not have the inactivation effect on this mold and its spores.

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Today, use of functional food, such as probiotic products, is important due to their health benefits against diseases. In this study, the essential oil of Ducrosia anethifolia and Teucrium polium (DAEO and TPEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during 21 days and assess its various properties. The results showed upon increasing the concentration of DAEO and TPEO, the value of acidity and viscosity of yogurt treatments increased, and the pH and syneresis showed a decreasing trend (P<0.05). The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but finally, the number of probiotic bacteria in all treatments was significantly higher than that of the control samples. Based on the results of all tests, the addition of 0.03% of DAEO is the best way to realize the goals of the research.

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This study aims to evaluate the effect of active edible starch-based coating containing garlic and lemon peel essential oils with 0, 1, 2 and 3% levels as biopreservative to maintain the microbial quality of Barred mackerel (Scomberomorus commerrson) fillet during 12 days at 4 ºC. The relative influence of active starch coating on pH, peroxide value (PV), thiobarbituric acid (TBA), color parameters (L*, a and b), microbial characteristics (total viable count, psychrophilic bacteria, Pseudomonas fluorescens and E. coli O157: H7) and sensory properties were assessed. Results revealed that using the starch-based coating containing essential oils led to the reduction of both pH changes and L* index, and the increase of b, PV and TBA indices. However, the treated samples with a higher levels of essential oils had less color changes during the storage time. The results of oxidative stability analysis showed that by increasing the level of essential oils and storage time, the PV and TBA indices decreased and increased, respectively. The tested microbial indices in all samples also increased during storage time. Moreover, by increasing the concentation of essential oils and storage time, the growth of microorganisms diminished and increased, respectively. Based on the sensory evaluation, using the high levels of essential oils increased the sensory properties. In conclusion, utilization of 3% garlic essential oil as biopreservative in the structure of active edible starch-based coating resulted in desirable physicochemical, microbial and sensory properties in Barred mackerel fillets.
 

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With increasing public awareness, the demand for healthy foods has increased. Low resistance of probiotic bacteria against adverse environmental conditions is one of the most important factors limiting the production and development of probiotic products. Encapsulation by enclosing probiotic cells can increase stability against limiting factors such as gastric acidity. In this study, the efficiency of double layer encapsulation with sodium alginate and chitosan by spray drying and emulsion methods on the stability of Lactobacillus acidophilus under simulated gastric conditions (pH=2) during 0, 30, 60, 90 and 120 minutes were examined. The size of the microcapsules was determined by the particle size analyzer and their morphology using a scanning electron microscope (SEM). The obtained growth curve showed that the bacteria enter a stationary growth phase 40 to 42 hours after inoculation. The size of the microcapsules obtained from the emulsion method were significantly (p≤ 0.05) smaller than the spray drying method. The morphology of the microcapsules was spherical to oval, and the samples obtained from the spray drying method had a shrinked surface. The highest survival was shown by emulsion encapsulated samples with a decrease of 1.9 logarithmic cycles, followed by spray dried encapsulated bacteria with a reduction of 2.4 logarithmic cycles. The lowest survival rate was related to the control sample (free bacteria) with a decrease of 3.83 logarithmic cycles. Encapsulation of Lactobacillus acidophilus probiotic bacteria by the emulsion technique by creating appropriate stability under simulated gastric conditions is a suitable method to obtain probiotic products enriched with this bacterium.

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The aim of this study was to evaluation of probiotic lactic butter production and effect of strain and storage time on probiotic viability, physicochemical (fat content, pH, dry matter, peroxide value and acidity (lactic acid %)), organoleptic (color and appearance, taste, texture, odor and general acceptability), and microbiological properties (the counts of mold and yeast, coliform and total count). In this study, at first, cream was heat treated at 85 ° C for 10 minutes and then allowed to cool to 30-35 ° C. In one sample of cream only starter culture was added. In the other sample, starter culture and Bifidobacterium lactis were added and in the last one, starter culture and Lactobacillus acidophilus were added. The inoculation level of Bifidobacterium lactis and Lactobacillus acidophilus was 2% (v/v). The results showed that the storage time had a significant effect (p <0.05) on the most of the mentioned characteristics.Viability was reduced for both bacteria. Also, the highest probiotic viability was related to Lactobacillus acidophilus. The lowest total count was in the sample containing starter and there were no significantly different results among butter samples containing probiotic during storage period (P > 0.05). In sensory analysis, the sample containing of Lactobacillus acidophilus had the highest score at the end of the storage period. Also, the sample containing Lactobacillus had the highest acidity and the lowest pH value and the control sample had the highest peroxide value. There was no statistically significant difference (P > 0.05) between the dry matter values and the fat content of butter samples during storage. Therefore, the results showed that lactic butter with high probiotic properties and viability and optimal sensory properties can be prepared using two bacteria, Lactobacillus acidophilus and Bifidobacterium lactis. The best treatment in this study was lactic butter containing Lactobacillus acidophilus.

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The most important application of nanotechnology in the food industry is the production of active packaging with antimicrobial properties, packaging with special mechanical properties in terms of gas and heat exchange and nanosensors in intelligent packaging. The aim of this study was to investigate the antimicrobial effect of silver and copper nanocomposites on Escherichia coli and Staphylococcus aureus. Nanocomposites containing silver and copper nanoparticles in 1, 3, 5 and 7% percentages were produced by extrusion method and were subjected to nanometric analysis. Then, the antimicrobial test of nanocomposites was performed on commercial strains of Staphylococcus aureus and Escherichia coli by measuring the inhibition of growth in the culture medium.  The data showed that the size of copper and silver nanoparticles was in the range of 20 to 50 nm and the dispersion of nanoparticles on the surface of nanocomposites was uniform with high purity. Antimicrobial test of nanocomposites showed that with increasing the percentage of nanoparticles, the diameter of the growth inhibition of nanocomposites increased significantly and the rate of inhibition of growth of silver nanoparticles was higher than copper (p≤0.05).  Staphylococcus aureus was more sensitive to copper and silver nanoparticles than Escherichia coli (p≤0.05). The results of the present study showed that silver and copper nanocomposites with high antimicrobial properties can be used for food packaging.

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There is an increasing demand for nondairy probiotic food due to the constraints associated with dairy probiotics. In this study, symbiotic drink was prepared from a mixture of mung bean, and rye sprouts inoculated with 1.38 _* 10⁸ CFU.ml^-1 of Lactobacillus plantarum, and a Lactobacillus casei. In this regard, the effect of added prebiotics (inulin and oligofructose), and starter culture investigated on the probiotic viability during cold storage Furthermore, titrable acidity, pH, phenolic content, antioxidant activity and sensory attributes were assessed during 28 days. Resultant product showed good viability for L. casei (10⁷ CFU.ml^-1), and L. plantarum (10⁶ CFU.ml^-1) after 4 weeks under refrigerated conditions without any comprise in the quality. Prebiotics added to beverage resulted in the significant decrease in phenolic content (p < 0.05), probably because of the interaction between dietary fibers and phenolic compounds. Oligofructose and inulin improved the sensory scores. Treatments containing both probiotics and prebiotics showed the highest sensory scores during storage (p <0.05). This drink could be a nutritious alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages.

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     Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.
 

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In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g.  Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7× 10 ⁷ colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments.
 

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Meat products are highly perishable and require protection to maintain their quality. Bioedible films incorporated with essential oils have recently received attention due to their benefits as AntiMicrobial (AM) active packaging. The aim of this study was to evaluate the physico-mechanical properties and antimicrobial activity of Isolated Soy Protein (ISP) film containing Peppermint Essential Oil (PEO) on shelf life and sensory quality of raw hamburger. The ISP film incorporated with PEO at 1, 2, and 3% (v/v) were prepared by solvent casting method. The results showed that the incorporation of PEO caused a significant decrease and an increase (P< 0.05) in tensile strength and elongation-at-break, respectively. Increment of thickness, Water Vapor Permeability (WVP), and decline in moisture content was recorded as the amount of oil increased (P< 0.05). In addition, Lightness/darkness (L*), Whiteness Index (WI), and redness/greenness (a*), and yellowness/blueness (b*) increased, while the total color difference (ΔE) decreased by adding PEO. PEO-incorporated film (at 3% v/v) exhibited higher inhibitory activity against Staphylococcus aureus, Escherichia coli, and lower for Salmonella enterica using disc diffusion method. Microbial analysis and pH measurement of raw hamburger covered with ISP-PEO film showed no inhibitory effect against test bacteria when applied on raw hamburger, whereas the inhibited total bacterial growth exceeded the acceptable limit until the end of refrigerated storage. This film was able to prolong the shelf life of hamburger for up to 7 days. Therefore, this new antibacterial film has considerable potential to be used as meat packaging material.

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