Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt.

Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.

Cell proliferation assay for determination of estrogenic components in food: a systematic review.

Due to the widespread use and environmental pollution of estrogenic chemicals, the need for screening tests to detect these compounds is felt more than ever. These compounds lead to cell proliferation. Therefore, studies used cell proliferation to evaluate estrogenic compounds was studied in this systematic review. This systematic review was performed with the keywords; DNA proliferation, cell proliferation, estrogenic component, estrogen, food, bioassay, screening, and detection. After initial screening and full text quality assessment, 16 manuscripts were selected and data were extracted. Four cell lines, MCF-7, MDA-MB-231, Ishikawa, and T47D cells were used in the studies. MCF-7 was more sensitive to estrogenic compounds than other lines. Most of the samples studied were plant compounds and mycotoxins and substances that migrate from packaging to food. This screening test is valid and has similar results as others.

Acrylamide; a neurotoxin in popcorns: a systematic review and meta-analysis.

Acrylamide is a known neurotoxic compound for humans. Foods that have high concentrations of acrylamide need to be identified. One of the food products containing acrylamide is popcorn. Popcorn is an important source of snacks for children, especially students. The presented study is a systematic review and meta-analysis of the level of acrylamide in popcorn. The search was done in different databases with the keywords; acrylamide, popcorn, popped corn. 27 articles were found by searching various databases. After initial screening and full text evaluation, 8 articles were selected for systematic review and 6 articles for meta-analysis. The amount of acrylamide in this product was in the range of 1,017.7-106 µg/kg. Microwaved corn contains lower amounts of acrylamide than other methods of preparation. The type of popcorn also had an effect on the amount of acrylamide with Meta-regression. It was found that sweet popcorn contains higher amounts of acrylamide. The overall value of acrylamide concentration in popcorns was calculated to be 459.6 ± 220.3 µg/kg. This amount is high and requires measures to reduce the amount of acrylamide.

A Comparative Survey on Antioxidant Activity of Iranian Shrimp Waste (Penaeus semisulcatus) and Synthetic Antioxidants.

BACKGROUND: Shrimp waste, as an important source of natural carotenoids, is produced in large quantities in the seafood processing industry. One of the important characteristics of carotenoids is their ability to act as antioxidants, thus protecting cells and tissues from the damaging effects of free radicals and singlet oxygen. AIMS: The aim of this study was to find an effective method for carotenoid extraction (Enzymatic and alkaline treatment) from shrimp waste and compare their antioxidant potential with synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) using sunflower oil. METHODS: The sunflower oil was exposed to three concentrations of extracted carotenoid (470, 235, and 118 mg/kg) and synthetic antioxidants. The inhibition of lipid peroxidation was evaluated for Malondialdehyde and peroxide value. RESULTS AND DISCUSSION: The mean values of carotenoid extract were 243 and 170 mg/kg for enzymatic and alkaline treatment, respectively. Therefore, the highest efficacy of carotenoid extraction was obtained from enzymatic extraction. The oil samples containing 470 ppm carotenoid, which were extracted by alcalase as the default treatment, exhibited a less peroxide value and higher antioxidant potential than the oil samples containing synthetic antioxidants. CONCLUSION: According to the results, the synthetic antioxidants can be replaced by extracted carotenoids from shrimp waste as a natural antioxidant to inhibit oxidation.