Co-encapsulation of omega-3 and vitamin D in beeswax solid lipid nanoparticles to evaluate physicochemical and release properties.

In recent years, lipophilic bioactive compounds have gained much attention due to their wide range of health-benefiting effects. However, their low solubility and susceptibility to harsh conditions such as high temperatures and oxidation stress have limited their potential application for the development of functional foods and nutraceutical products in the food industry. Nanoencapsulation can help to improve the stability of hydrophobic bioactive compounds and protect these sensitive compounds during food processing conditions, thus overcoming the limitation of their pure use in food products.

Dual COX-2/15-LOX inhibitors: A new avenue in the prevention of cancer.

Dual cyclooxygenase 2/15-lipoxygenase inhibitors constitute a valuable alternative to classical non-steroidal anti-inflammatory drugs (NSAIDs) and selective COX-2 (cyclooxygenase-2) inhibitors for the treatment of inflammatory diseases, as well as preventing the cancer. Indeed, these latter present diverse side effects, which are reduced or absent in dual-acting agents. In this review, COX-2 and 15-LOX (15-lipoxygenase) pathways are first described in order to highlight the therapeutic interest of designing such compounds.

Encapsulation of essential oil in chitosan nanoparticles and its application in yogurt.

essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis.

Biosorption of cadmium from aqueous solution by combination of microorganisms and chitosan: response surface methodology for optimization of removal conditions.

The food-grade adsorbents of (10 CFU/mL), (10 CFU/mL) and chitosan (1%w/v) alone or in combination were used for biosorption of cadmium (Cd) from aqueous solution. Among the tested adsorbents, combination of and chitosan had the highest efficiency. Therefore, biosorption process with /chitosan as the most efficient biosorbent was optimized by variables of pH (3-6), temperature (4-37 °C), contact time (5-180 min) and Cd concentrations (0.

The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk.

Milk is one of the most consumed sources among people, especially children. hence, its contamination with heavy metals can pose a serious risk to children. Therefore, this study aimed to measure the lead concentration as one of the most dangerous heavy metals in the raw milk of several major animal husbandries in Tehran province from Iran.

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese.

Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries.

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against in Meat Products.

One of the most important challenges in the food industry is to produce healthy and safe food products, and this could be achieved through various processes as well as the use of different additives, especially chemical preservatives. However, consumer awareness and concern about chemical preservatives have led researchers to focus on the use of natural antimicrobial compounds such as bacteriocins. Pediocins, which belong to subclass IIa of bacteriocin characterized as small unmodified peptides with a low molecular weight (2.

Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards.

Background: The World Health Organization recommends a maximum daily salt intake of 5 g for adults; the Islamic Republic of Iran has national standards for salt content of foods.

Aims: This study aimed to determine the salt content of industrial (made in large-scale food companies) and non-industrial (made in local stores using traditional methods) foods in Tehran province and compare it with the Iranian national standards.

Methods: We determined the salt content of 555 industrial and non-industrial products from parts of Tehran province in 2016 and 2018.

Yeast cells for encapsulation of bioactive compounds in food products: A review.

Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products.

Effective removal of lead (II) using chitosan and microbial adsorbents: Response surface methodology (RSM).

The ability of chitosan (1% w/v), Bifidobacterium longum (10 CFU mL-) and Saccharomyces cerevisiae (10 CFU mL-) separately or in combination (chitosan/B. longum, chitosan/S. cerevisiae, B.

Development, characterization and in vitro antioxidant activity of chitosan-coated alginate microcapsules entrapping Viola odorata Linn. extract.

Viola odorata Linn or sweet violet has several biological activities due to the presence of flavonoids, tannins, alaloid, glycoside, and saponins. However, susceptibility of these compounds to harsh conditions and low solubility is a great challenge for their incorporation into food products. Therefore, encapsulation can be an effective approach in this respect.