ABSTRACT
Cancers of the gastrointestinal [GI] track are a serious global health problem. The human GI tract is home to trillions of microorganisms that known as gut microbiota and have established a symbiotic relationship with the host. The human intestinal microbiota plays an important role in the development of the gut immune system, metabolism, nutrition absorption, production of short-chain fatty acids and essential vitamins, resistance to pathogenic microorganisms, and modulates a normal immunological response. Microbiota imbalance has been involved in many disorders including inflammatory bowel disease, obesity, asthma, psychiatric illnesses, and cancers. Oral administration of probiotics seems to play a protective role against cancer development as a kind of functional foods. Moreover, clinical application of probiotics has shown that some probiotic strains can reduce the incidence of post-operative inflammation in cancer patients. In the present narrative review, we carried out update knowledge on probiotic effects and underlying mechanism to GI cancers. Currently, it is accept that most commercial probiotic products are generally safe and can used as a supplement for cancer prevention and treatment. Nevertheless, well-designed, randomized, double blind, placebocontrolled human studies are required to gain the acceptance of the potential probiotics as an alternative therapy for cancer control.
ABSTRACT
Beer is the most consumed beverage after tea, carbonates, milk and coffee in the world and it continues to be a popular drink. One of the important reason for its popularity is that beer is a drink with a pleasant flavor, an attractive color and also because of its clarity. So, Membrane separation technology has become widely used in the food processing industryto attain these characteristics.As advantages of membrane filtration are included maintainingdissolved macromolecules that give the beer its flavor and functional properties while causes removal of yeast cells and turbidity colloids and also, reducing the components that cause turbidity of the bottled beer.Because of the potential of cross-flow microfiltration as a separation method for brewery, it has been investigated in the many of recent studies. Clarification of rough beer [RB] and pasteurization of clarified beer [CB] are as an application of cross-flow microfiltration [CFMF] in brewery. An important limitation in the performance of membrane processes is the fouling mechanism and the general effect of these phenomena, known as concentration polarization have described briefly in this review article. Moreover, the influence of important parameters in the filtration process such as temperature, pressure,type of membrane, pore size and the use of stamped membrane have been discussed
ABSTRACT
In this research, the survival of probiotic microorganisms in yogurts stored at room temperature [cold chain interruption conditions] was studied. Milk inoculated with yogurt bacteria [mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus] and a single probiotic culture [L. acidophilus LA-5 or Bifidobacterium lactis Bb-12 or L. rhamnosus HN001 or L. paracasei Lpc-37] were incubated till pH of 4.5 was reached. Probiotic yogurts were stored at two different temperatures including cold [control] and room temperatures [5 and 20[degree]C, respectively]. Changes in pH decrease, titratable acidity increase and redox potential increase as well as the viability of probiotics per 6 h intervals during an assumptive interrupted cold storage [24 h] were monitored. The survival of probiotics was strongly dependent on the storage temperature and remarkable viability loss occurred in room temperature compared to refrigerated storage. In addition, the survivability was dependent on probiotic strain. Among our experimental strains, B. lactis Bb-12 showed the less resistance to be stored at 20[degree]C [24 h] and referring to the recommended minimum numbers of 10[7] cfu mL[-1], L. rhamnosus HN001 was the most suitable probiotic strain to be used in probiotic yogurts especially in countries having high possibility of cold chain interruption during storage
ABSTRACT
Fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. Recently, the worldwide researches related to fruity teas have been considerably developed. In this work, effects of fruit type [apple, quince and pear] and brewing time [10 or 20 min] on some nutritional properties [Mg, Fe and Ca contents, sugars and protein percent] as well as on the sensory attributes of final products were investigated. No chemical preservative, flavoring gents and colorants were added for preparation of the samples. At the end of 10 min brewing, the highest extraction rates of Mg and protein, Fe and sugars, and Ca were observed for pear, apple, and quince, respectively. At the end of 20 min brewing, the greatest extraction rates of Mg and protein, sugars, and Ca were related to the pear, apple, and quince, respectively. Increasing the time of brewing up to 10 min although did not noticeably affect the extraction rate of nutrients from dried fruits [especially for protein content], significantly influence the sensory characteristics [flavor and color] of final products; so that those prepared by 20 min brewing had higher acceptability. Among the fruity teas produced by 20 min brewing, apple had the best sensory acceptability from flavor and color points of view. After that, pear tea from taste and quince tea from color standpoints were realized as the best samples
ABSTRACT
Effects of homogenization sequence [before or after heating] and homogenization pressure [0, 50, or 150 bar] were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. Also, the microstructure of the treatments was analyzed using scanning electron microscopy [SEM]. Homogenization at 50 bar after heating led to the highest hardness, whilst unhomogenized and homogenized treatments at 150 bar before heating resulted in the lowest hardness. Using pressure of 50 and 150 bar after heating led to the highest and lowest surface tension, respectively. While the highest syneresis was observed when unhomogenized treatment applied, the lowest syneresis was obtained using primarily the treatments with homogenization after heating and then the treatments with homogenization before heating. Finally, good correlation was observed between the textural and rheological results and the micrographs of microstructure obtained from SEM method
ABSTRACT
Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of pomegranate fruit juice. The variables were concentrations of coenzyme Q10 [10 or 20 mg in 300 ml] and storage temperature [25 degree C and 4 degree C] and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage. By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties
ABSTRACT
Pennyroyal, an aromatic herb, is considered by food and medicine industries. It grows in different countries and provides various technological and functional properties. Essential oils [especially 'Pulegune'] are the effective materials of pennyroyal that causes anti-microbial, anti-oxidant and aromatic properties. These essential oils have significant effects on preventing growth of several species of pathogenic and spoilage bacteria. Furthermore, these oils maintain food quality by preventing the oxidation of fatty acids and increasing product shelf life. Therefore, it seems that pennyroyal is an appropriate alternative for synthetic antioxidants. On the other hand, it can be used in treatment from medicinal point of view. Overall, pennyroyal essential oils are a good, natural and economical alternative for food and medicine industries. The present article focuses on the healthful and technological characteristics of pennyroyal essential oils
ABSTRACT
Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products [especially fermented types] as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles and methods of probiotic cell microencapsulation