Investigating the inhibitory effect of nettle (Urtica dioica L.) essential oil and Pickering nanoemulsion on some pathogenic bacteria inoculated into pizza cheese.

The aim of the present research was to evaluate the effect of Urtica dioica L. (nettle) essential oil (in the forms of Pickering nanoemulsion (NEO) and free (EO)) on microbial, chemical and sensory changes of pizza cheese stored at 4 °C for 12 days. For this purpose, Escherichia coli and Listeria monocytogenes were inoculated into pizza cheese.

Effect of L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens ( and ) in minced camel meat.

The goal of research was to investigate the impact of nanoliposome and free forms of nettle (.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, and were inoculated into minced camel meat.

Synthesis, optimization via response surface methodology, and structural properties of carboxymethylcellulose/curcumin/graphene oxide biocomposite films/coatings for the shelf-life extension of shrimp.

In this study, carboxymethylcellulose (CMC), curcumin (Cur), and graphene oxide (GO) were used to prepare a novel biocomposite film (CMC-Cur-GO). A central composite design under response surface methodology was employed to optimize the films in terms of water vapor permeability (WVP) and swelling percentage (SP). Under the optimum conditions, which the rates of CMC, GO and curcumin were found to be 1350 mg, 29.

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes.

Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated : Effect on probiotic survival and yoghurt quality attributes.

This study was intended to develop yoghurt products incorporated with flaxseed mucilage (FM), flaxseed oil (FO) and free or encapsulated probiotics. FM (0.9%) and sodium alginate (2%) were used as wall materials for encapsulating .

Sudan I monitoring as a hazardous azo dye using an electroanalytical tool amplified with NiO/SWCNTs-ionic liquid catalysts.

Sudan I is an azo dye that causes cancer and is not allowed to be used in food products. The current study focused on the design and manufacture of an electrochemical sensor modified with NiO/SWCNTs, as a nano-catalyst, and 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide (1H3MIbTMI), as an ionic liquid binder, to monitor Sudan I as azo additive dyes in various food samples. The modified carbon paste electrode (CPE/NiO/SWCNTs/1H3MIbTMI) offered superior electrochemical performance metrics as an analytical sensor to detect trace levels of Sudan I within the concentration range of 1.

Rheological properties of dairy desserts: Effect of rice bran protein and fat content.

Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated.

A new electroanalytical approach for sunset yellow monitoring in fruit juices based on a modified sensor amplified with nano-catalyst and ionic liquid.

The determination of food additives is one of the major points in the food industry that directly is relative to human health. This research work focused on sensing and monitoring sunset yellow as azo additive dyes in fruit juices using an electrochemical sensor amplified with Ni doped Pt decorated carbon nanotubes (NiO/Pt/CNTs) as nano-catalyst and 1-hexyl-3-methylimidazolium chloride ([HMIM][Cl]) as an ionic liquid binder. Carbon paste electrode (CPE) amplified with NiO/Pt/CNTs and [HMIM][Cl] (CPE/([HMIM][Cl])/NiO/Pt/CNTs) improved the sensitivity of sunset yellow sensing in aqueous solution in acidic condition and successfully monitored this azo dye in concentration range 1.

An applicable method for extraction of whole seeds protein and its determination through Bradford's method.

Analysis of protein content of food is necessary for quality control and is essential for precise labeling. Protein analysis is an issue of great economic and social fondness. Cereals are one of the most important sources of protein in food, livestock and poultry feed.

Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.).

This study aims to the evaluation of stability and antibacterial properties of the extracted chlorophyll from alfalfa. For this purpose, chlorophylls a and b from alfalfa were extracted by enzymatic and ultrasound methods. The results show that the content of chlorophyll a in alfalfa is higher than chlorophyll b and also the enzymatic method demonstrates higher yield in chlorophyll extraction.

Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets.

In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel () essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated.

Bio-protective effects of subsp. against aflatoxin b1 genotoxicity on human blood lymphocytes: a native probiotic strain isolated from Iranian camel milk.

Background And Purpose: Aflatoxin B1 is one of the main poisonous substances in certain kinds of fungi all over the world. The toxin is a serious health threat to humans and livestock, particularly via DNA damage, and induces multiple cancers. Probiotic agents have confirmed positive beneficial effects in DNA protection against various toxic compounds.

Colorimetric assay based on horseradish peroxidase/reduced graphene oxide hybrid for sensitive detection of hydrogen peroxide in beverages.

We reported a simple and sensitive colorimetric assay for detection of hydrogen peroxide (HO) based on the oxidation of 2,2׳-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) by UV-Vis spectroscopy method. The reduced graphene oxide (rGO) was prepared using green tea extract as bio-reducing and stabilizer agent and decorated by horseradish peroxidase (HRP). The surface of Au interface was modified with HRP-rGO hybrid.

Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products.

The search to find simple, cost-effective, environmentally friendly method for synthesising of reduced graphene oxide (rGO) has motivated the use of various natural materials. Also, monitoring of sunset yellow (SY) level in foods due to the potential negative side effects is imperative. In this study, tea extract was explored as reducing and stabilizing agent for synthesising of rGO.

Aflatoxins biodetoxification strategies based on probiotic bacteria.

Aflatoxins are secondary metabolites of fungi that are the most dangerous mycotoxin and food safety challenges. Human exposure to mycotoxins occurs directly throughout the intake of contaminated agricultural products or indirectly throughout the consumption of products prepared with animal origin or obtained from animals that were fed with contaminated material. For detoxification and reducing threats to public health and the economic damage caused by the aflatoxins in animal and plants food products, different techniques (physical, chemical and biological) has been studied.

Microstructure and chemorheological behavior of whipped cream as affected by rice bran protein addition.

The effect of rice bran protein (RBP) isolate addition on the rheological and structural properties of commercial whipped cream with 25% and 35% fat was investigated. Results showed that increasing the fat content from 25% to 35% leads to an increase in the elastic modulus. Furthermore, by increasing the amount of RBP from 1% to 3% in both creams, significant increase occurred in the complex modulus.