Utilization of membrane systems in beer processing

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

Antifungal and anti-bacterial synergistic effects of mixture of honey and herbal extracts

By increasing resistance of several bacterial and fungal species to many kinds of antibiotics, applications of natural base compounds e.g. honey and medicinal herbs have been more attractive. The aim of present research is evaluation of anti-bacterial and anticandida effects of three kinds of honey of Iran together with alcoholic extract of mint and zataria, as well as extract and starch of ginger on Staphylococcus aureus, Pseudomonas aueoginosa, Escherichia coli and Candida albicans, as pathogens of human body. Minimum inhibitory concentration [MIC] and minimum additive inhibitory concentration [MAIC] were determined by the agar diffusion method by dilution method in Sabouraud agar. By inoculation of 10 micro L from suspension and appearance of colorless vesicles, MIC was determined. Growth inhibition was calculated by ANOVA, Mann-Whitney U and t-student tests. All experiments were conducted three times. MIC for three variety of honey on Staphylococcus aureus [32, 30, 29% v/v], Pseudomonas aeroginosa, [70, 67, 71% v/v], Escherichia coli [40, 35, 39% v/v] and Candida albicans [45, 48, 50% v/v] are reported. While, the MAIC for the growth inhibition of honeys together with extract of mint and zataria, as well as extract and starch of ginger were reduced. The results show that ginger extract has more significant impact on microorganism growth with respect to others. Pseudomonas aeroginosa was the most susceptible microorganisms to ginger extract. Growth inhibitory effect of ginger extract was more significant than ginger starch. Addition of herbal extract increases antibacterial and anticandida properties of honey thus letting hope for a honey benefit and would constitute an alternative way against the resistance to bacteria

Obesity as an important risk factor for certain types of cancer

Cancer could be described as the uncontrolled and unrestricted growth of malignant cells in any place of the body. It is a multifactorial disease which either heredity or environmental factors [such as nutrition, physical inactivity, alcohol, obesity, exposure to sun, environmental pollutants, infections] chip in incidence of cancer. In recent years, several researchers have focused on obesity as a potent cancer risk factor. Scientific evidences have suggested that obesity has associated with increased risk for a plenty of different types of cancer. The evidences are the most consistent for endometrial cancer, breast cancer between the postmenopausal women, and renal cell cancer. More contradictory results have reported about the colorectal, prostate, and pancreatic cancer. Although numerous studies have done according to the obesity and cancer relation or joint, but The molecular mechanisms in which obesity could increase the risks of cancer, have been poorly understood