The effect of aqueous extract of Arctium lappa root on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 and sensorial and physicochemical properties of synbiotic yogurt.

The effect of aqueous extract of Arctium lappa root (ALE) on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 probiotic bacteria and sensory and physicochemical properties of synbiotic yogurt was evaluated during 4 weeks storage at 4°C. According to this study, using 0.5% and 1% ALE significantly affected the survival of La-5 and Bb-12 during storage. The results showed that 1% of ALE counting of La-5 and Bb-12 has been reached from 6.96 and 8.14 Log CFU/g to 7.3 and 7.30 Log CFU/g after 28 days of storage. Moreover, adding 1% ALE to yogurt enhanced antioxidant activity and phenolic content to 1299.8 mg gallic acid/kg and 392.8 mg BHT eq./kg compared with the control (without extract) after storage, respectively. In general, in yogurt containing ALE, a decrease in Syneresis, undesirable changes in taste, texture, and appearance, and reduced overall acceptances were observed compared to the control. In conclusion, using this prebiotic compound (ALE) can improve nutritional properties and probiotic protection in yogurt during long time storage; thus, it is a good choice for application in the dairy industry.

Health risk assessment of some heavy metals detected in edible fishes of Gorgan Bay, Caspian Sea (Iran), for human.

Just recently, heavy metals have been dramatically detected in aquatic animals, especially in fishes; hence, documented method to assess their health risks for humans who eat these contaminated fishes could be helpful. For the sake of this aim, the health risk assessment of four heavy metals including arsenic, cadmium, lead, and copper in three main edible fishes caught from Gorgan bay was studied. Mullet, roach, and common carp have been caught randomly in winter and spring of 2021 from three different fishing sites of Gorgan bay, including Miankaleh wetland, estuary of Qaresu River, and mouth of Chapaghli canal. Heavy metal measurement has been done with MOOPAM method, and risk assessment of fish consumption was assessed by estimated daily (EDI) and weekly intakes (EWI), target hazard quotient (THQ), hazard index (HI), and target cancer risk (TCR) indices. In this study, estimated daily intake (EDI) was much lower than the tolerable daily intake. Although TCR of cadmium within all fishes and arsenic in two fishes were more than acceptable value, THQ and HI values were less than one, and TCR of lead as well as copper was lower than the critical values, which suggests heavy metals of the Gorgan bay have no serious risks to consumer health.

Bioaccumulation of Some Hazardous Heavy Metals in Three Edible Fishes Caught from Gorgan Bay, Caspian Sea.

A survey was conducted to evaluate heavy metal accumulation in edible fishes caught from Gorgan Bay, as a part of the Caspian Sea ecosystem. Fish samples including mullet, roach, and common carp were just randomly prepared from fishing locations in three different areas of Gorgan Bay including estuary, channel, and Miankale wetland twice the fishing seasons. A total of 135 samples were measured using an atomic absorption spectrometer to 4 heavy metals of arsenic (As), lead (Pb), cadmium (Cd), and copper (Cu) (a total of 540 metal samples). The highest accumulation of As was related to the mullet of estuary, and the lowest contamination was related to the mouth of the channel. In relation to Cd, the highest pollution in all three species related to the fishes caught from the estuary and the lowest accumulation related to the Miankaleh wetland. In the case of metal Pb, results showed the most contamination related to the Mullet caught from Miankaleh wetland and the lowest accumulation related to the roach of the mouth of the channel. In all three fish species, the highest contamination of Cu was in the estuary and the lowest was in the fish caught from Miankaleh wetland. In general, the highest accumulation belonged to all three species located in estuaries. The probable reason can be pouring river pollution to the bay more than wetlands and channel. Due to the enclosure of the Caspian Sea and consequently the Gulf of Gorgan, limiting the fishing times and points to the periods of least incoming pollutants is very helpful for public health, especially food hygiene and fishing from this ecologically sensitive and vulnerable basin.

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan-style fresh sausage.

This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13-day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB-N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB-N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).

Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet.

Biodegradable films reinforced with bio-nanomaterials are a solution for developing active packaging systems, shelf-life extension and protection of environment against conventional packaging. This study aimed to characterize the biocompatible chitosan (CS) films formulated with nano-liposomal garlic essential oil (NLGEO) and assess the physicho-mechanical, morphology properties and also microbial and chemical changes in chicken fillets during storage time at 4 °C. NLGEO was obtained by thin-layer hydration-sonication method using glycerol and tween 80 as plasticizer and emulsifier, respectively. Different levels (0, 0.5, 1 and 2%) of NLGEO with average size of ~101 nm were added into the chitosan matrix and films fabricated by casting method. The average size, polydispersity index and zeta potential were ~101 nm, 0.127 and -7.23, respectively. Control samples showed higher values for pH, total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and microbial count including total viable count (TVC), coliforms, Staphylococcus aureus and psychrotroph bacteria than treated samples. The films with higher NLGEO content represented stronger inhibitory effects. The incorporation of NLGEO improved the mechanical properties and water resistance of active films. Microstructure analysis also showed a nearly smooth surface morphology and homogenous structure with a good dispersion for NLGEO films. Significant synergistic effects in chemical and bacterial preservation of chicken fillet samples were observed by NLGEO films. The optimal mechanical and barrier properties of chitosan-NLGEO films introduced it a potential active packaging to extend the shelf life of chicken fillet.

Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages.

The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and -7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).

Nanocomposite films based on CMC, okra mucilage and ZnO nanoparticles: Physico mechanical and antibacterial properties.

This work examined the physico mechanical parameters and antibacterial activity of CMC/okra mucilage (OM) blend films containing ZnO nanoparticles (NPs). Different proportions of CMC and okra mucilage (100/0; 70/30; 60/40 and 50/50 respectively), were mixed and casted to posterior analysis of formed films. The more colored films were obtained by higher contents of okra mucilage and adding ZnO nanoparticles. The incorporation of ZnO NPs into CMC film decreased the elongation at the break (EB) value of the films and increased the tensile strength (TS) value of the film. With increase in CMC concentration in the films, higher water vapor permeability and higher solubility in water were achieved. Microstructure analysis using SEM showed a smooth and compact surface morphology, homogeneous structure, and a rough surface for CMC, CMC+ZnO, and CMC/OM30%+ZnO, respectively. Nanocomposite films presented antibacterial activity against tested bacteria. Films contained okra mucilage showed more antibacterial activity. The inhibitory activities of resultant films were stronger against S. aureus than E. coli.

Composition and antioxidant activities of Iranian Pulicaria gnaphalodes essential oil in Soybean oil.

The essential oil from aerial parts of Pulicaria gnaphalodes was studied in soybean oil. The aim of this study was to evaluate the antioxidant activitiey of Iranian Pulicaria gnaphalodes essential oil in soybean oil during the storage period. The essential oil obtained from Pulicaria gnaphalodes by hydrodistillation and analyzed by GC/Mass. Fifty-eight compounds representing 90.7% of total was identified. Main ingredient in the oil were involved α -Pinene (30.2%), 1,8-Cineole (12.1%), Beta-Citronellol (9.6%), Mertenol (6.6%), α-Terpineol (6.1%), 4-Terpineol (5.9%) and Chrysanthenone (2.9%). Different concentrations (0.200, 400 and 800 ppm) of essential oil and ß hydroxyl toluene (BHT; 100 and 200 ppm) was added to soybean oil and incubated for 35 days at 65°C. Peroxide values (PVs) and thiobarbitoric acid-reactive substances (TBARs) levels were measured every week during the time period of the study. Moreover, antioxidant capacity of the essential oil was determined using 1,1 diphenyl-2- picryl hydrazyl (DPPH) and ß-carotene-linoleic acid methods. Values were compared among groups in each incubation time using ANOVA test. Results revealed that DPPH ß-carotene-linolic acid assay findings on the P. gnaphalodes essential oil were lower than these of synthetic antioxidant, BHT. Moreover, during the incubation time, P. gnaphalodes essential oil lowered PVs and TBARs levels when compared to the control (p<0.001). According to our results essential oil was less effective than synthetic antioxidant. Therefore it may be used as a food flavor, natural antioxidant and a preventive agent for many diseases caused by free radicals.

Aflatoxin M1 in raw cow and buffalo milk in Shush city of Iran.

Aflatoxin M1 (AFM1) contamination is evaluated in 120 samples of raw milk from cow and buffalo (60 each), collected randomly in the Shush (southwest Iran). Enzyme-linked immunoabsorbent assay (ELISA) was applied to analyse AFM1 in the samples. AFM1 was detected in 44 (69%) raw cow milk samples with a mean of 55 ng/l at a range of 3.6-419 ng/l) and in 46 (79%) raw buffalo milk samples with a mean of 116 ng/l at a range of 13-423 ng/l. In all samples, the AFM1 concentration was lower than the Iranian national standard and FDA limit of 500 ng/l. According to the European Union and Codex Alimentarius Commission, 18 (28%) and 32 (52%) of cow and buffalo raw milk samples are above the 50 ng/l limit, respectively. Results showed that AFM1 contamination of raw milk could pose a problem for public health, since all age groups, including infants and children, consume this product.

The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil.

The aim of the present study was to evaluate antioxidative activities of the essential oil, methanol and water extracts of Iranian pennyroyal in vegetable oil during storage. Different concentrations (0, 200, 400, 600, 800 and 1000 ppm) of essential oil, water and methanol extracts and beta-hydroxy toluene (BHT; 200 ppm) were added to sunflower oil emulsion in the presence of cupric ions and incubated for 7 days at 60 degrees C. Peroxide values (PVs) and thiobarbituric acid reacting substances (TBARS) levels were measured in each day up to day of seven. Furthermore, antioxidant capacity of the essential oil and extracts were determined using DPPH and beta-carotene-linoleic acid methods. Values were compared among groups in each incubation time points using ANOVA. Results showed that DPPH and beta-carotene-linoleic acid assay findings on the Mentha pulegium extracts were comparable to those found on BHT. Furthermore, in all incubation time points, M. pulegium extracts lowered PVs and TBARS levels when compared to the control (p<0.001). In this respect, water extract was more potent than the methanol extract. Essential oil did not show considerable antioxidative effect. It seems that water extract of M. pulegium is a potent antioxidant which makes it as a potential antioxidant for oil and oily products during storage.