A novel antifungal nanoemulsion based on reuterin-assisted synergistic essential oils: Preparation and in vitro/in vivo characterization.

This research aimed to develop, optimize, and evaluate a new antifungal nanoemulsion system based on the crude reuterin-synergistic essential oils (EOs) hybrid to overcome the EOs application limits. At first, the antifungal effects of the Lactobacillus plantarum and Lactobacillus reuteri cell-free extracts (CFE) were tested against the Botrytis cinerea, Penicillium expansum, and Alternaria alternata as indicator fungus using broth microdilution method. The L.

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process.

Study on synergistic effects of curcumin and bixin against foodborne pathogens.

Various studies have shown that natural colorants, in addition to their coloring attributes, have valuable biological effects such as antioxidant, anti-inflammation, and anticarcinogenic properties. Moreover, their use as a food colorant can restrict the potential disadvantages of synthetic additives and turn foods into functional products. In this study, in vitro antimicrobial activities of two natural colorants of bixin and curcumin against some important foodborne pathogens: (), (), and () were investigated by disk diffusion method.

Lactic acid bacteria isolated from traditional Iranian butter with probiotic and cholesterol-lowering properties: In vitro and in situ activity.

Producing butter from yogurt is known as a traditional way practiced in Iran and elsewhere, particularly in rural areas. Lactic acid bacteria (LAB) with probiotic and cholesterol-lowering properties were isolated from traditional butter collected in different regions of Iran. Then, isolates were identified and applied as adjunct culture in industrial butter production.

Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology.

A total of 50 lactic acid bacteria (LAB) isolates from Iranian traditional dairy products (Motal and Lighvan cheeses, and artisanal yogurt) were screened for gamma-aminobutyric acid (GABA) production. Firstly, a rapid colorimetric test was performed to evaluate the glutamate decarboxylase (GAD) activity among the LAB isolates examined. Thin layer chromatography (TLC) was then performed on selected strains to identify isolates with high/moderate GABA producing capacity, and a GABase micro-titer plate assay was employed to quantify GABA.

Complete Genome Sequences of Three Lactiplantibacillus plantarum Strains Isolated from Traditional Iranian Raw Milk Motal Cheese.

The complete genome sequences, as determined by a combination of short- and long-read sequencing, of three Lactiplantibacillus plantarum strains (M8, M17, and M19) that were isolated from Iranian motal cheese are reported. The genome sizes were estimated to be 3.3, 3.

The Emulsifier Carboxymethylcellulose Induces More Aggressive Colitis in Humanized Mice with Inflammatory Bowel Disease Microbiota Than Polysorbate-80.

Commonly used synthetic dietary emulsifiers, including carboxymethylcellulose (CMC) and polysorbate-80 (P80), promote intestinal inflammation. We compared abilities of CMC vs. P80 to potentiate colitis and impact human microbiota in an inflammatory environment using a novel colitis model of ex-germ-free (GF) IL10 mice colonized by pooled fecal transplant from three patients with active inflammatory bowel diseases.

In vitro degradation of low-density polyethylene by new bacteria from larvae of the greater wax moth, .

Three bacterial species isolated from whole body extracts of the greater wax moth larvae, , were evaluated for their ability to utilize low-density polyethylene (LDPE) as a sole carbon source in vitro. These bacteria were identified as , , and . Their ability to biodegrade LDPE was assessed by growth curves, cell biomass production, polyethylene (PE) weight loss, and the presence of LDPE hydrolysis products in the growth media.

Effect of medium and aggregation on antibacterial activity of nanodiamonds.

Fluorescent nanodiamonds are widely used as abrasives, optical or magnetic labels, in drug delivery or nanoscale sensing. They are considered very biocompatible in mammalian cells. However, in bacteria the situation looks different and results are highly controversial.

Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).

The objective of this study was to determine the anti-yeast effect of Lactobacillus spp. isolated from two popular Iranian cheeses known as Lighvan and Motal against food spoilage yeasts known as Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Kluyveromyces lactis. Twenty strains of Lactobacillus were selected from Motal (16 isolates) and Lighvan cheeses (4 isolates).

Challenges with Verifying Microbial Degradation of Polyethylene.

Polyethylene (PE) is the most abundant synthetic, petroleum-based plastic materials produced globally, and one of the most resistant to biodegradation, resulting in massive accumulation in the environment. Although the microbial degradation of polyethylene has been reported, complete biodegradation of polyethylene has not been achieved, and rapid degradation of polyethylene under ambient conditions in the environment is still not feasible. Experiments reported in the literature suffer from a number of limitations, and conclusive evidence for the complete biodegradation of polyethylene by microorganisms has been elusive.

Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis.

Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks' storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant ( < 0.01).

Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt.

In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of , within 21 days storage of probiotic yogurt at 5 ± 1 °C were investigated. Statistical analysis showed that the type of starter culture had a significant effect (P < 0.

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study.

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.

Microbial degradation of low-density polyethylene and synthesis of polyhydroxyalkanoate polymers.

We have characterized the ability of eight bacterial strains to utilize powdered low-density polyethylene (LDPE) plastic (untreated and without any additives) as a sole carbon source. Cell mass production on LDPE-containing medium after 21 days of incubation varied between 0.083 ± 0.

In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread.

In vitro antimold activity of annatto natural dye against Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer was evaluated with agar well diffusion and agar dilution assays. The effects of adding annatto dye (0, 0.5, 0.

The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes.

Lactobacilli, as the largest group of lactic acid bacteria, produce large amounts of antimicrobial metabolites such as organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl and bacteriocin, which inhibit the growth of pathogenic bacteria and increase shelf life of food. The aim of this study was to identify the Lactobacillus spp. isolated from Iranian raw milk Motal cheese and to detect the presence of bacteriocin genes in the isolated Lactobacillus strains exhibiting antimicrobial activity.

Synergistic effects of some essential oils against fungal spoilage on pear fruit.

The development of natural protective agents as alternatives to chemical fungicides is currently in the spotlight. In the present investigation, chemical composition and antifungal activities of thyme, cinnamon, rosemary and marjoram essential oils (EO), as well as synergism of their possible double and triple combinations were investigated. The compositions of the oils were determined by GC/MS.

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses.

The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb.

Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation.

In this study the interactions between Serish root inulin and the main biopolymer types of wheat flour namely gluten, starch and phospholipid, were investigated in different model systems using Fourier transform infrared (FTIR) spectroscopy to unravel the underlying physical mechanism by which inulin impacts dough and bread properties. Interactions of inulin with starch and phospholipid were not considerable compared to gluten, but it was also clear that the modes of these interactions varied with the type and the amount of additives used in model formulation. This study revealed that when inulin is added to gluten, water redistribution promotes partial dehydration of gluten and collapse of β-spirals into intermolecular β-sheet structures; this trans-conformations might be due to physical reasons are believed to further impact the poor quality of bread containing added inulin.

Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions.

The fructans, inulin and oligofructose, were known to possess many physiologic properties. In the present study, the Box-Behnken design was used to determine the optimum extraction conditions of fructan from Eremurus spectabilis root powder (Serish) with water extraction, direct and indirect ultrasound assisted extraction methods that gave the maximum yield. Sonication amplitude (20-100 %), sonication temperature (30-70 °C) and sonication time (5-40 min) were considered variables of direct and indirect ultrasound extractions while for conventional extraction the following variables were water to solid ratio (30-50 v/w), temperature (40-90 °C) and time (5-40 min).

Fractionation of Eremurus spectabilis fructans by ethanol: Box-Behnken design and principal component analysis.

The fructans, inulin and oligofructose, are known to exert many food and pharmaceutical applications and are widely used in functional foods throughout the world for their nutritional and techno-functional properties. In the present study, the Box-Behnken design was used to determine the optimal conditions for fructan precipitation from Eremurus spectabilis root powder (Serish) by adding ethanol that gave the maximum yield. Ethanol-to-syrup (E/S) ratio (2:1-15:1), precipitation temperature (30-60°C) and syrup concentration (10-40°B) were considered variables of fructan precipitation.

Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (RSM).

The present study reports on the extraction of natural pigment from annatto seeds. Response surface methodology (RSM) was used to investigate the effect of process variables on the ultrasound-assisted extraction (UAE). Four independent variables including temperature (20-80°C), sonication time (2-10 min), duty cycle (0.

Genetic algorithm-artificial neural network and adaptive neuro-fuzzy inference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis.

Annatto is commonly used as a coloring agent in the food industry and has antimicrobial and antioxidant properties. In this study, genetic algorithm-artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) models were used to predict the effect of annatto dye on Salmonella enteritidis in mayonnaise. The GA-ANN and ANFIS were fed with 3 inputs of annatto dye concentration (0, 0.