افشین آخوندزاده بستی

One of the main challenges in using probiotics is keeping them alive and active during the food production and storage process. Therefore, the aim of this study was to investigate the effect of stress less than the minimum inhibitory concentration on the survival of Lactobacillus casei and some physicochemical properties of probiotic yogurt during refrigeration. Cumin essential oil was extracted by steam distillation and its composition was determined by gas chromatography-mass spectrometry GC/ MS. Then, the effect of 50% MIC cumin essential oil stress were examined by comparing the stress treatment with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. Data were analyzed by Tukey in SPSS software version 18. According to the results related to the constituents of the essential oil, the most compound was propanal-2-methyl-3-phenyl with 24.2%. Also, the results related to yogurt showed that the number of Lactobacillus casei bacteria and pH in both treatments decreased during the storage period so that the intensity of pH reduction in stress treatments was higher than the control treatment (P <0.05). But bacterial changes of Lactobacillus casei in the two treatments were not significantly different (P> 0.05). The percentage of syneresis and acidity increased during the maintenance period for all treatments and the intensity of increase in stress treatment was higher than the control (P <0.05). All in all applying stresses below the MIC resulted in the survival of L. casei in the recommended amount (106 -107 CFU ml-1) in the probiotic yogurt until the end of 28 days.

 Natural preservatives extracted from herbs are important sources for bioactive compounds that can be used in protection of food products. Essential oils are aromatic oily liquids, obtained from plant material like flowers, buds, seeds, leaves, and roots. Unfortunately, most natural compounds are biologically instable, poorly soluble in water and they distribute poorly to target sites. Currently, some novel methods have been introduced in order to improve their stability and their bioavailability, among which is the use of liposomal encapsulation. Microencapsulation reduces reactivity with the environment (water, oxygen, light), decreases the evaporation or the transfer rate to the outside environment, promotes handling ability, masks taste and enhances dilution to achieve a uniform distribution in the final product when used in very small amounts. Essential oils, as natural extracted compounds extracted from plants, are unstable compounds with low water solubility and unable to achieve target cells. Essential oils encapsulation by nanoliposomes is a novel method for increasing their biological activity and protecting them from destructive factors. The aim of this study was production and optimization of nanoliposomes containing Z. teniur essential oil and investigating their antibacterial effects against pathogens (Staphylococcus aureus and Escherichia coli).
 
 Lipid film hydration method was used to produce nanoliposomes containing Z. teniur essential oil. Soy phosphatidylcholine and cholesterol were the main wall materials and chloroform was used as the mixing solvent . The particle size of nanoliposomes and their zeta-potential were investigated using laser diffraction method. In order to determine the minimum inhibitory concentration and the minimum bactericidal concentration of Z. teniur essential oil against examined bacteria, serial dilution method was used. Also, antioxidant activity of free and nano-encapsulated essential oil of Z. teniur was determined by DPPH method.
 
 According to the results, highest encapsulation efficiency achieved by using 80:20 ratio of soy phosphatidylcholine to cholesterol in nanoliposomes’ wall structures. In general, by increasing the ratio of phosphatidylcholine to cholesterol, encapsulation efficiency was improved. Zeta-potential of nanoliposomes was equal to -5.3 mv and mean particle sizes were in the range of 94.7-119.9 nm. Results indicated that essential oil ejection from nanoliposomes has direct relation to the time of storage and after 30 hours, ejection rate will increase considerably. Ejection rate was higher in phosphate buffer pH=7.4 in comparison with phosphate buffer pH=5.4. Minimum inhibitory concentration and minimum bactericidal concentration of free essential oil against Escherichia coli was 100 and 175 (µl/ml) respectively. Although, Minimum inhibitory concentration and minimum bactericidal concentration of nanoliposomes containing Z. teniur essential oil were equal to 75 and 150 (µl/ml) respectively. Also, results shown that , minimum inhibitory concentration and minimum bactericidal concentration of encapsulated Z. teniur essential oil against Staphylococcus aureus were lower in comparison with free form of Z. teniur essential oil. Staphylococcus aureus (as Gram-positive bacteria) was more susceptible than Escherichia coli (as Gram-negative bacteria).
 
 Encapsulation of Z. teniur essential oil by nanoliposomes led to improve antibacterial effects of essential oil against Staphylococcus aureus and Escherichia coli. Also, investigating of antioxidant activity showed that encapsulated Z. teniur essential oil in nanoliposomes was more effective than free form of Z. teniur essential oil in scavenging of DPPH free radicals. Using nanoliposome encapsulation technology can be an effective way for increasing the efficiency of natural antibacterial compounds and essential oils encapsulated in nanoliposomes are suitable alternatives for synthetic preservatives used in food industry nowadays. The use of liposomes containing Z. teniur essential oil can provide the necessary protection against growth of spoilage and pathogenic microorganisms such as Staphylococcus aureus and Escherichia coli in food products.

Staphylococcus aureus is one of the most common foodborne pathogens, which is far more isolated from hospital foods and plays a key role in food poisoning. This study was conducted to investigate the prevalence of Staphylococcus aureus strain isolated from the foods of patients’ gavage samples and to determine their antibiotic resistance patterns in a military hospital in Tehran.

Totally, 122 samples of gavage used in this study were formulated and collected in the special room under the supervision of nutrition and diet experts every three hours. To determine the prevalence of Staphylococcus aureus, the gavage samples were evaluated in the pathobiology laboratory of the hospital using microbial culture and biochemical tests. Then, the method of disk placement in Müller-Hinton agar medium was used to evaluate antibiotic resistance pattern of the isolated microorganisms.

Among the 122 samples, 20 (16.39%.) were infected by Staphylococcus aureus. The isolated microorganisms were resistant to bacitracin (100%), coamoxiclav (60%), cefoxitin (45%), ampicillin (35%), erythromycin (20%), amikacin (20%), and tetracycline (15%), respectively.

The results of this study represent the contamination of the gavage samples in this medical center with Staphylococcus aureus strains as well as the presence of antibiotic resistance in the isolated microorganisms, which can be considered as a threat to the health of patients admitted to the special care department.

Food safety and shelf life are the most important concerns of the food industry. Using biodegradable materials as a new method in the packaging industry and combining it with technologies such as nanotechnology and the use of natural herbal materials with antimicrobial properties can improve these terms. The present study was carried out to evaluate the antimicrobial properties of gelatin-Nano cellulose films containing different concentrations of Polylophium involucratum essential oil (PIE) (0, 0.3, 0.6, and 0.9% v/v), Ziziphora clinopodioides essential oil (ZME) (0, 0.3, 0.6, and 0.9% v/v), and tragacanth gum (0 and 1% w/v). The antimicrobial activity of films was evaluated by the disk diffusion method. Antimicrobial results of films revealed that pure gelatin or gelatin/tragacanth films or gelatin/tragacanth films containing 0.3%v/v of ZME did not show any inhibitory effects on tested microorganisms. The maximum inhibition zone was observed for gelatin films containing a combination of 0.9% of both essential oils that created a 22.22 mm inhibition zone for listeria monocytogenes. In this study, the inhibition zone was increased with an increasing concentration of EO, but this was not significant for all concentrations of the four tested microorganisms. According to the findings of this study, gelatin-nanocelulose film containing the ZME, PIE, and Tragacanth can be used in food because of its desired antimicrobial properties.

Cheese is recognized as a source of foodborne illness worldwide.

In this study, the growth inhibition of Aspergillus flavus inoculated on Iranian white cheese was investigated using cold atmospheric plasma and Zataria multiflora essential oil individually and in combination along with their effect on the sensory properties of cheese .

Slices of cheese cut in the presence and absence of 100 ppm of Zataria multiflora essential oil were exposed to cold atmospheric plasma for 2 and 5 minutes and stored in a refrigerator for 60 days. Afterwards, they were incubated in 5 time intervals (days 0, 15, 30, 45 and 60) and each was evaluated over a period of 10 days at 25 °C.

Based on the results, the plasma inhibitory effect had a pattern dependent on the plasma flow time and the increase in the flow time reduced the radial growth rate of mold. At all times of plasma flow, a significant inhibitory effect was observed on the mold growth compared to the control group (P<0.05). In terms of growth inhibition percentage, the lowest inhibition was detected in the presence of essential oil alone and the highest inhibitory property resulted from 5 minutes of plasma flow with essential oil. There was no difference between the sensory properties of plasma-treated cheese and the essential oil in combination with those of plasma-treated samples alone. The findings also showed that the addition of essential oil had no effect on the sensory properties of cheese.

Gliding arc plasma has inhibitory effects on the growth of Aspergillus flavus mold in cheese without adverse sensory changes, but the conditions must be optimized for industrial applications.

Due to the consumption of milk in the daily diet of humans as one of the main food groups, the health of this product is of particular importance. In this study, FTNIR and FTMID were used to evaluate the amount of tetracycline in raw milk and compared with the reference HPLC method. Forty milk samples were prepared with different concentrations of tetracycline 0, 50, 100 and 150 ppb. Also, by comparing the control sample with the samples containing tetracycline, the most changes in the near-infrared spectrum occur in the wavelength range of 5200 to 5000 and 7000 to 6800 and the changes of the middle infrared spectrum occur in the wavelength range of 700 to 600, 1700 to 1500 and 3400 to 3200 cm-1. Using these predictions, the amount of tetracycline was predicted by NIR and MIR methods with correlation coefficients of 0.99 and 0.90 and RMSEP error rates of 18.60 and 20.06, respectively. Although the correlation coefficient of both methods is high, but the error rate of the prediction method is high for both methods, especially the MIR method. But the results of the NIR spectrum are closer to the reference method (HPLC) and can replace this method. Due to the lower error rate of NIR and the advantages of this identification method compared to High Performance Liquid Chromatography, this method can be introduced as a suitable alternative to destructive methods of measuring tetracycline in milk.

Fresh sausages are classified as one of the most perishable meat products due to the lack of using chemical preservatives.

The present study aimed to increase the refrigeration time of fresh sausages using Zataria multiflora Boiss. essential oil.

In this study, samples of fresh sausages, containing different concentrations of Zataria multiflora Boiss. essential oil (0, 0.05, 0.1, and 0.2 %), were prepared and stored under the refrigerated condition for 17 days. Subsequently, they were evaluated for microbial, chemical, and sensory properties at six time intervals (days 0, 2, 4, 6, 10, and 17).

Based on the results of the study, by adding Zataria multiflora Boiss. essential oil to fresh sausages, the microbial count in the treatments containing high concentrations of essential oil (0.1 and 0.2 %) was significantly different from that in the control group (P<0.05). The amount of volatile nitrogen bases at the beginning of the study was 14 mg/ 100 g and after six days, in the control group, it reached 32.1 mg/ 100 g. Meanwhile, in the treated samples, it was less than 25 mg/ 100 g up to day 10. Moreover, at the end of the study, the level of TBARS in the control group reached 1.48 mg malondialdehyde /kg while this level was less than 0.78 mg malondialdehyde / kg for the groups treated with Zataria multiflora Boiss. essential oil. The results of this study also showed that the addition of essential oil has a non-significant effect (P>0.05) on sensory properties.

Zataria multiflora Boiss. essential oil was found to have the potential to increase the shelf life of fresh sausages without adverse sensory effects.

In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.

Nowadays, studies have been developing in order to use antimicrobial properties of plants instead of using synthetic preservatives. Jujube is one of the famous herbs. Jujube (Ziziphus jujube. Mill) belongs to family of Ramnaseh and native to the central areas of the Iran plateau. The fruit, leaves and root of this plant have medicinal and wellness properties. In this study, evaluated some physico-chemical of jujube extract (Extraction yield, Moisture, water activity, Fat content, Ash, Brix) and its effect on the mold of Aspergillus flavus. Extraction of dried and Ground jujube fruit was done by soaking with Hydroethanol solvent. Chemical composition of the extract was determined by GC-MS method. So the evaluated minimum inhibitory concentration (MIC) and the minimum fungal concentration (MFC) of extract against Aspergillus fulvous (PTCC 5004) by the dilution method in a liquid medium. In the next step, different concentrations of the extract were sprayed on corn grains and after placing a disk containing suspension of Mold spores in each petri dish. Growth of mold on corn grains was measured during 7 days. The results showed that the hydroethanolic extract of jujube fruit has an anti-mold effect against Aspergillus fulvous and the minimum inhibitory concentration of extract in the culture medium was determined 350 μg / ml and there was not observed any lethality at concentrations less than 1000 μg / ml. The minimum inhibitory concentration of the extract in the blanched corn grain medium was 5000 μg / ml. Therefore, the hydroethanolic extract of jujube fruit has an inhibitory effect on Aspergillus flavus but does not have the inactivation effect on this mold and its spores.

Regarding the economic values of meat, adulteration in meat products is probable.

This study was carried out to evaluate the histological method for the quantitative detection of meat in Kabab Loghme and cooked sausage model.

Five Kabab samples (containing 70 % meat) and cooked sausage (30, 50, 70 and 90% meat), were prepared. Then, each sample was divided into three parts and one piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H & E) for histological study.

The histometrical analysis indicated that the estimated percentages for the added meat in kabab did not show significant difference with the real related percentages. On the other hand, the amount of meat was difficult to estimate especially in cooked sausage.

The findings of the present research suggest the histological technique as a complementary method for quantitative evaluations of meat in raw meat products. However, the quantitative evaluation of meat in raw meat products was more convenient than in processed ones.

The probiotic must survive in sufficient numbers after gastric and duodenal transit to be able to colonize the large intestine. The viability of a probiotic in the human upper GI tract is mainly influenced by low acidity of the stomach and bile salt in the small intestine. Currently, consumers are more interested in natural antibacterial compounds as food preservatives, like herbal essential oils and extracts. To provide a balance between sensory acceptability and antimicrobial efficacy, the use of sublethal concentrations of EOs in combination with other preservation methods has been proposed. However, it should be considered that bacterial cell exposure to sublethal stresses may result in decreased sensitivity to the same stress and even to other stresses.

The aim of this study was to evaluate the stress response of probiotic strain Lactobacillus rhamnosus GG, pre-exposed to sublethal level of Ziziphora clinopodioides EO.

The sublethal and lethal levels of Ziziphora clinopodioides EO, bile salt and pH stresses were determined for Lactobacillus rhamnosus GG. Then stress response of Lactobacillus rhamnosus GG pre-exposed to the sublethal level of Ziziphora clinopodioides EO were compared to cultures which were challenged directly with the lethal level of each stress (control). The growth of Lactobacillus rhamnosus GG was also assessed under bile salt and acid pH stress condition.

The sublethal and lethal levels of Ziziphora clinopodioides EO and the lethal level for bile salt and pH were 1000 ppm, 1500 ppm, 0.2% and 2.5 respectively. In the test tubes, the number of cells that survived increased significantly and the growth curve of Lactobacillus rhamnosus GG has been affected in pre-exposed cultures.

Exposure to sublethal concentration of Ziziphora clinopodioides EO can induce cross-protection against bile salt and pH stresses.

The probiotic must survive in sufficient numbers after gastric and duodenal transit to be able to colonize the large intestine. The viability of a probiotic in the human upper GI tract is mainly influenced by low acidity of the stomach and bile salt in the small intestine. Currently, consumers are more interested in natural antibacterial compounds as food preservatives, like herbal essential oils and extracts. To provide a balance between sensory acceptability and antimicrobial efficacy, the use of sublethal concentrations of EOs in combination with other preservation methods has been proposed. However, it should be considered that bacterial cell exposure to sublethal stresses may result in decreased sensitivity to the same stress and even to other stresses.

The aim of this study was to evaluate the stress response of probiotic strain Lactobacillus rhamnosus GG, pre-exposed to sublethal level of Ziziphora clinopodioides EO.

The sublethal and lethal levels of Ziziphora clinopodioides EO, bile salt and pH stresses were determined for Lactobacillus rhamnosus GG. Then stress response of Lactobacillus rhamnosus GG pre-exposed to the sublethal level of Ziziphora clinopodioides EO were compared to cultures which were challenged directly with the lethal level of each stress (control). The growth of Lactobacillus rhamnosus GG was also assessed under bile salt and acid pH stress condition.

The sublethal and lethal levels of Ziziphora clinopodioides EO and the lethal level for bile salt and pH were 1000 ppm, 1500 ppm, 0.2% and 2.5 respectively. In the test tubes, the number of cells that survived increased significantly and the growth curve of Lactobacillus rhamnosus GG has been affected in pre-exposed cultures.

Exposure to sublethal concentration of Ziziphora clinopodioides EO can induce cross-protection against bile salt and pH stresses.

Nowadays, consumption of meat and meat products have increased throughout the world. Regarding the economic values of meat, unauthorized tissues can be used in producing meat products. This study was conducted to detect unauthorized tissues in raw and processed meat products. Samples of Kabab loghme (70% meat) and kielbasa (30% and 90 % meat), each containing 5, 10, 15, and 20% of chicken skin and bone were prepared.  Then, each sample was divided into three parts. One piece was taken from each part and fixed in 10% neutral-buffered formalin. The samples were routinely processed for light microscopy and embedded in paraffin. The paraffin-embedded blocks were cut into 6 μm sections and stained using hematoxylin and eosin (H&E) for histological study. The histological examination revealed the chicken skin and bone tissues clearly in all the samples. The histometrical analysis indicated that the estimated percentages of the additive bone, especially in kabab loghme, were not significantly different from the real percentages. However, the skin tissue was difficult to estimate, especially in Kielbasa. The findings of the present research suggest the histological technique as an effective method for quantitative evaluations of raw and processed meat products. However, the quantitative evaluation of additive tissues in raw meat products was more convenience than the processed products. In addition, estimation of bone additive was more applicable in comparison with skin tissue due to its resistance to histological processing preparations.

Malnutrition may be one of the greatest public health problems in emergency situations such as flood, earthquake, and war that results in higher mortality among survivors. The aim of this study was formulation and prototype development of an emergency, energetic, and nutrient ration with long shelf life to minimize the mortality rate among civilians or soldiers. In this study, four new rations based on wheat and rice flour (carbohydrate source), milk powder and soy flour (protein source), shortening (fat source) were formulated by trial and error method with regard to appetizing characteristics, economical concerns, cultural affairs and reasonable weight. The qualities of sensory and microbial characteristics of samples were evaluated after six months incubation and collected data were statistically analyzed. By comparison of rations, one sample containing wheat flour and milk powder yielded the best scores in the most evaluations. Such ration also scored 6.37 in texture acceptance and achieved second rank (the first rank scored 6.5 in a 9 point scale). No microbial growth was seen except mesophilic bacteria that were in standard range. It seems that the sample ration containing wheat flour and milk powder is appropriate to be introduced as an emergency ration with desired sensory and microbial characteristics that provides a healthy and safe diet for consumers.

In the recent years, numerous studies have been focused on the production and applicationof biodegradable polymers due to increasing concernsaboutenvironmental pollution ofplastic packaging materials, and also increasing consumer’s interest for improvement of quality and appearance of food products. The aims of the present study wereto evaluate the physicomechanical properties of polylactic acid film(PLA) incorporated with propolis ethanolic extractcollected from Kermanshah province(PE; 1 and 2%), cellulose nanoparticle (1%) and Ziziphora clinopodioidesessential oil.The chemical compositions of the Ziziphora clinopodioidesessential oil were identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The physicomechanical properties of designated films were evaluated using ASTM method.Carvacrol (65.22%), thymol (19.51%), ɣ-terpinene (4.63%) and p-cymene (4.86%) were the most representative components of the essential oil. Based on the results of the present study, incorporation of PE, ZEO and cellulose nanoparticle improved the water vapour permeability coefficient (WVPC) and tensile stressof investigated films. The lower lightness (L*) and higher redness (a*) and consequently a darker color was found in the film incorporated with PPE. The PLA film incorporated with ZEO, PPE and cellulose nanoparticle have shown good physical and mechanical properties which can be used in food products.

Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study the antibacterial and antioxidative effects of Chlorella vulgaris algae extract on the quality of rainbow trout during storage at 4 °C.
In this study, trout fillets were treated with 4 concentrations of algae extract (0, 0.1, 0.2 and 0.3 %), then they were subjected to chemical (PV, TBA, TVB-N, pH), microbial tests (total count, psychrotrophs count) and sensory evaluation during 9 days of storage at 4 °C at 0, 3, 6 and 9 day intervals.
Based on the results obtained, the levels of lipid oxidation and microbial degradation were significantly lower in the fish treated with algae extract than the control sample. According to sensory analysis results, treatments with algae extract had better quality as compared to other treatments at the last day of storage.
The findings indicated that Chlorella vulgaris extract exerted antioxidant and antibacterial effects on rainbow trout during storage and increased the shelf life.

Les bactéries pathogènes sont responsables dun nombre important dempoisonnements alimentaire dorigine alimentaire chez lhomme après la consommation des volailles infectées. Lobjectif principal de cette étude était d'évaluer leffet de 4 h de transport des carcasses de poulet à 18-24 oc, 4-5 oC et 10-14 oC sur la charge bactérienne de S. aureus , Salmonella spp. et Escherichia coli. Cent quatre-vingts carcasses de poulet frais (1197,0 ± 19,88 g) ont été recueillies au hasard dans une usine de transformation de volailles commerciales dans le sud de Téhéran, durant la saison chaude en 2015. Deux prélèvements ont été effectués après un lavage réfrigéré et post-abattage, après 4 heures de transport des carcasses à trois temperatures ambiantes par trois types de véhicules normaux et frigorifiques. La valeur moyenne du nombre total de colonies bactériennes dans lescarcasses entières transportées à température ambient atteint le maximum de 18,63 × 106 ± 2,82 × 106 cfu.ml-1et montre une valeur supérieure (p

Biodegradability and antimicrobial activity food packaging materials are among the most important parameters of the modern food packaging industry. For development of poly-lactic acid films to antibacterial compositions, different concentrations of essential oil of Zataria Multiflora or propolis ethanolic extract were added to the polymer using the solvent casting method. The antimicrobial activity of the composites was evaluated using disc diffusion method against the four common foodborne pathogens. Our findings showed that the resulting films were effective against all the tested bacteria and the composites containing the essential oil had a good capacity to limit the growth of foodborne pathogenic bacteria. Moreover, the addition of propolis ethanolic extract to films containing the essential oil increased the anti-bacterial properties of the films less than expected, which hydrophilic and hydrophobic nature of films constituents were likely the probable reasons of the results. Based on the results of this study and other similar studies, the biodegradable poly-lactic acid polymer can be considered as a desirable base polymer for development of novel antimicrobial films, especially in combination with herbal antimicrobial agents.

Due to increasing food production, it seems necessary a healthy and appropriate food delivered to consumers. One of the most important reasons for packaging is to prevent the growth of spoilage and pathogenic microorganisms in food. The aim of this study was to investigate the effect of polylactic acid (PLA) films containing different concentrations of cumin essential oil on some microbial and chemical characteristics of minced beef meat.
In order to study the antimicrobial effect of PLA films containing different concentrations of cumin essential oil, samples were examined for total aerobic bacterial count, psychotropic bacteria, coliform and Staphylococcus aureus at different times, day 0, 1, 2, 3, 4, 6 and 8. In order to study the effect of films on total volatile nitrogen (TVB-N) of minced beef, the intended tests, were conducted on the same days of the microbial tests.
The results of the present study indicated that total aerobic bacterial count, psychotropic, coliforms and S. aureus in samples packed with PLA films containing 0.8% cumin essential oil were significantly lower than control group (P Based on our findings, the use of PLA films containing 0.8 % concentration of cumin essential oil could be a good method to keep minced meat during cold storage at least 8 days without any significant microbial and chemical spoilage.

Agriculture products, especially medical plants after harvest should be processed by different processes such as removal of foreign bodies, washing and cleaning, drying, packaging and so forth. One of main postharvest stages of medical plant especially peppermint is drying process.
The aim of this study is design a solar dryer equipped with double pass collector to drying process of peppermint and comparison their results with traditional drying methods (sun and shade).
In this study drying process of peppermint with different methods of solar drying (by solar dryer designed in this study) and also traditional drying (shade and sun drying) were investigated and compared.
The drying time required for dehydration of peppermint in solar drying method was 150 min, which it was approximately 82% and 55% shorter than to traditional methods of shade and sun. Furthermore, dehydration rate in drying methods of solar drying, sun drying and shade drying were 26.77, 12.48 and 4.48 (kg H2O/kg D.M h), respectively. The results of mathematical modelling indicated that Midli and kucuk (in drying methods of solar and shade) and Aghbashlo et al (in drying method of sun) can be fitted drying curve of this medical plant with high accuracy. Also, solar drying by dryer could be protecting the essential oil of this plant in the best form. The results show that the main components of peppermint essential oil was included: 1,8-Cineole, cis-Sabinene hydrate, Menthone, Menthofuran, iso-Menthone, Menthol and iso-Menthol
Generally, solar drying method of peppermint was recommended as the best method for postharvest processing of this medical plant.

One of the major aspects of traceability in food authenticity assessment is to explore practical methods to find the origin of food.
The aim of the present study was to find a DNA based method for authentication and traceability of food, which are of great importance in health management.
Four different DNA extraction methods were applied to obtain high pure DNA in some oil samples including olive oil, sunflower, canola and soybean oil to improve the traceability. The isolated DNA was analyzed by PCR using common primer pair, derived from the region harboring 18S rRNA/5.8S rRNA genes. Extraction methods were developed based on specific binding of DNA molecules to the silica membrane (column) or resin.
Our results showed that amplifiable DNA could only be extracted from olive oil in method 1, whereas the isolated DNA from other samples needed to be purified. In method 2, by pre-treating of oil with PBS and subsequent precipitation with Isopropanol, the amplification of isolated DNA was observed in sunflower, crude canola and olive oil. To remove more effectively the contaminants, method 2 was combined with chloroform and resin/Isoporopanol precipitation as method 3. Interestingly, the extracted DNA from all examined oil samples could be amplified with mentioned primers. For elimination the disadvantages of chloroform, method 4 was set up by direct usage of lysis and binding buffer. The extracted DNA from all refined oil samples could be amplified successfully.
Based on our findings, the major problem in DNA extraction from oils is the PCR inhibitors in extracted DNA, which can be resolved by the presented methods 3 and 4.

Bacterial resistance to antibiotics is a crucial public health problem. Essential oils (EOs) possess antimicrobial effects and have been screened as potential natural antimicrobial compounds. This study was conducted to compare the effects of Eugenia caryophyllus (clove) and Origanum compactum (oregano) EOs on the growth of Staphylococcus aureus and the expression of the SEA, SEC and SEE genes.
The minimum inhibitory concentrations (MIC) of EOs and growth of bacterium at subMIC levels of EOs was determined. Enterotoxin detection was done using a commercial SE visual immunoassay kit after 18, 24, 48 and 72 h. Gene expression of enterotoxins was evaluated through RNA extraction, DNA synthesis and performing real time-PCR using specific primers for each SE.
MIC of clove and oregano were 2 µl/ml and 1µ l/ml, respectively. Colony counts at 48 and 72h of cultures grown at 75% MIC of clove oil showed the growth rate was reduced 1.67 and 1.83 log10 cfu/ml compared to the control, and in the case of oregano at 75% MIC the decreases in growth rate were 2.25 and 2.68 log10 cfu/ml, respectively. When the target bacterium is cultured in the presence 75% subMIC of EOs, the transcript levels of sea, sec, see and the regulatory gene (agrA) were decreased 8.81, 9.13, 9.08 and 8.32 fold in the case of clove, and 11.56, 9.96, 11.07 and 11.15 fold in the case of oregano, compared to the control.
The growth, gene expression and as a result secretion of enterotoxins A, C and E by S. aureus were decreased significantly at subMIC levels of EOs, especially at 75% MIC.

Lysozyme- chitosan-cumin oil films were develop for enhancing the antimicrobial properties of chitosan films. A different concentration lysozyme solution was incorporated in to chitosan 2% film forming solution and 1% oil cumin .The film used for microbial properties of chicken fillets stored at refrigerator. Lysozme and cumin oil releases from the matrix of chitosan film and effect on antibacterial properties such as total mesophilic bacteria, microbial Total bacterial count, Psychrophiles, Coliforms and Pseudomonas . Results showed that 10% lysozyme and 1% cumin oil enhance the efficiency of chitosan film against bacteria in chicken fillet. Statistical results showed that 3 log cfu/g reduced in mesophilic bacteria in 12 days and 3 log cfu/g , 1.1 log cfu/g , 3 log cfu/g in Psychrophiles, Coliforms and Pseudomonas bacteria respectively .So the results showed the synergistic effect of oil cumin and lysozyme in to chitosan –based films . Thus brooding their application enhancing food quality and saftely .

Aim and Listeria monocytogenes is known as a food-borne pathogen responsible for causing disease in humans. This bacterium that cause meningitis, abortion and food poisoning in humans. Industrial sauce as a matter of day-to-day offer food consumption among the general population have found. This food, suitable for food poisoning. Therefore contamination with Listeria monocytogenes is a threat to health, especially those with suppressed immune systems. The aim of this study is molecular detection of listeria monocytogenes in industrial sauce in Iran.
25 Industrial sauces were collected from Iran markets. DNA samples extracted by standard phenol-chloroform method . PCR test optimized and detection of limits (LOD) and specificity evaluated. All of the samples tested with optimized PCR test.
PCR test Optimized and 226 bp amplicon was observed in 2% agarose gel electrophoresis. LOD test was obtained 10 genome/reaction and in specificity test, amplicon was not observed with none of microorganism DNA was tested. After PCR testing on 25 sauce samples,4 were positive for Listeria monocytogenes.
PCR technique using specific primers very carefully and faster than traditional methods is for the identification of Listeria monocytogenes. The results show that the PCR technique is a good way to monitor microorganisms in food products such as sauces.

The application of natural compounds including green tea extract (GTE) in food preparation and pharmaceutical industries is limited. Nowadays, encapsulation in nanoliposomes could be used as a delivery system to protect compounds during processing and storage. In this study, physicochemical characterization of green tea extract encapsulated in nanoliposomes and its prebiotic activities on two probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were evaluated in media and ice cream. At first, GTE encapsulated in liposomes by thin film layer method and with sonication liposomes reached to nanoscale. For evaluation of the prebiotic activity of nanoliposomal GTE on probiotics, 1% of nanoliposomal GTE in the presence of Lactobacillus casei and Bifidobacterium lactis was added to MRS broth and ice cream. The mean diameter of nanoliposomes was about 44/7± 1/9 nm and had 0/203 ±0/014 polydispersity index. Entrapment eficiency of nanoliposomal GTE under the optimum conditions was 97%. Moreover, addition of 1% nanoliposomal GTE significantly increased the growth rate of Lactobacillus casei and Bifidobacterium lactis in culture media (p