علی محمدی ثانی

Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts. The aim of conducting this research was to investigate the effect of using Hymenocrater platystegius Rech.f. plant extract (0.1, 0.5 and 0.9%) on physicochemical (pH, overrun, melt resistance and color indexes), textural (hardness and adhesiveness), rheological (viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with the control sample. According to the results, with increasing Hymenocrater platystegius Rech.f. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. In the texture analyzing test, adding the Hymenocrater platystegius Rech.f. extract to the formulation of ice cream, Hardness and adhesiveness of samples increased significantly (P<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech.f. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech.f. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech.f. extract could be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.

Given that in cheese production, the water extracted from it in the form of a whey name with high biological value loses significant amounts of vitamins and minerals. With the entry of whey into the wastewater, many problems will be created in environmental pollution. The wastewater treatment system for whey treatment costs a lot. Therefore, in a new and innovative design, the encapsulated probiotic beverage based on whey with native essential oils nanoliposyme formulates and optimizes in this research. Moreover, the benefits of producing this beverage can be discussed and implemented in the country. Dairy beverages, especially whey, have a high nutritional value, and since adding proper nutrients and flavors can be turned into a worthwhile beverage. After determining the properties of used whey, preparation, activation, and micro coating of probiotic bacteria, production and determination of properties of mint essential oil nanoliposomes, preparation of probiotic beverage based on whey and its quality characteristics have been studied. Using experimental design method and response surface method, the effect of nanoliposomes and micro coated bacteria at different levels on microencapsulation yield, particle size determination, the morphology of microcapsules, zeta potential, and survivability (number of probiotic bacteria and that survival in intestinal and gastro-intestinal conditions during refrigerated storage (24 hours, 7, 14, 21 and 60 days ) was evaluated. Encapsulation yield (%) for Lactobacillus acidophilus La-5 and Bifidobacterium animals-BB-12 were 82.5 and 83.33, respectively. The particle size of 99.7% of microcapsules loaded with B. animals-BB-12 and 98.1% of microcapsules loaded with L. acidophilus La-5 were less than 10 μm. The microcapsules' SEM images indicated that all the produced capsules were irregular in shape. The particle size distribution of mint essential oil nanoliposomes has an average particle size of 194 nm. The viability probiotic showed good stability during storage.

In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.

With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression.

Optimization of extraction conditions of bioactive compounds from red beet (Beta vulgaris) was performed using response surface methodology. For this purpose, three independent variables were temperature (40, 60, and 80 °C), time (20, 40, and 60 min) and pressure (90, 135 and 180 bar) for modeling and then optimization using Box–Behnken design. Optimization of extraction conditions was determined based on maximum extraction efficiency, maximum total phenolic content, maximum betacyanine content, and lowest IC50 index. The results showed that increasing the temperature (from 40 to 80 °C), time (from 20 to 60 min), and pressure (from 90 to 135 bar) increased extraction efficiency significantly (p<0.05). Also, increasing the pressure from 90 to 135 bar, the temperature from 40 to 60 °C and the extraction time from 20 to 60 min significantly increased total phenolic content, antioxidant activity and betacyanine content of the extract (p<0.05). For red beet extract, the optimum conditions for supercritical carbon dioxide extraction were 58.74 °C and 60 minutes of extraction at 133.99 bar.Under these conditions, extraction efficiency was 1.87, phenolic compounds were 35.67, antioxidant activity was 0.12, and betacyanine content was 3.34.

Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L*, a*, and b*, rheological properties such as hardness, adhesiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.32) of Persian gum (1.5) inulin and (0.96) sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.

Among the beneficial compounds, bioactive peptides from enzymatic hydrolysis of proteins have many properties such as low allergenicity, lowering blood pressure, antidiabetic, anti-cancer role, natural and efficient source of antioxidants with chelating activity of metal ions and many other health benefits. Cannabis, scientifically known as Cannabis sativa L., has long played an important role in the production of dietary formulations, drugs and fiber. In this study, protein was extracted from the pulp of hemp oil. Then, the effect of time of enzymatic hydrolysis process with alkalase (60-300 min) on the degree of hydrolysis, inhibition of free radical DPPH, ABTS, inhibition of hydroxyl radical and regenerative power of hydrolyzates were investigated. Statistical evaluation of the results was performed using factorial design and comparison of means in 3 replications with one-way analysis of variance (ANOVA). The results of enzymatic hydrolysis showed an increase in the degree of hydrolysis with increasing time of enzymatic hydrolysis process. Free radical scavenging activity of DPPH, ABTS, hydroxyl and cannabis protein reducing power after enzymatic hydrolysis from 7.85 to 52.04, from 47.13 to 80.03, from 30.13 to 72.96 and from 55, respectively. Increased to 0.79%. In general, enzymatic hydrolysis of crude protein for up to 240 minutes showed a positive effect of the hydrolysis process on increasing the antioxidant properties and inhibition of free radicals.

Edible films, which in addition to creating beneficial effects by carrying antimicrobial compounds, antioxidants, etc., have biodegradable properties, have attracted the attention of many researchers. In this study, the gum obtained from the inner pod of bean with two concentrations of glycerol (40 and 60%) and three concentration of oregano essential (1, 2 and 3%) oil was used to produce biofilms. After studying the physicochemical and mechanical properties of the resulting films, the best treatment was combined with titanium oxide nanoparticles in two concentrations of 1 and 2% and its antimicrobial properties were also investigated. The results showed that increasing the essential oil raised the film thickness, while high concentrations of essential oil decreased the moisture content of the films. Although the addition of essential oil reduced the solubility of films compared with control sample, but in the treatments with essential oil, increasing the essential oil reduced the solubility of the film. Increasing the concentration of essential oil also increased turbidity and free radical DPPH activity. High concentrations of essential oil decreased the lightness of the films but increased the yellowing and redness compared to the control sample. Due to the interaction of the oil in the essential oil with the gum, the cohesion of the polymer network decreased and consequently, the tensile strength and the elongation factor at the break point decreased. Antimicrobial effect of films with 3% essential oil and 2% titanium oxide had the highest inhibitory area in the disk diffusion test with other samples on Staphylococcus Aureus, Escherichia coli, Salmonella Typhoid, Bacillus Cereus and pseudomonas Aeruginosa significantly (p<0.05)

Food gums are a class of food additives playing various roles, such as thickening, gelling and stabilizing of the food aqueous solutions. The aim of this study was to investigation rheological properties of protein-free Balangu seed gum. For this purpose, balangu seed gum was prepared and after its enzymatic hydrolysis, protein-free Balangu was prepared and the rheological properties of balangu seed gum and protein-free balangu seed gum were evaluated in terms of different parameters such as intrinsic viscosity, steady shear flow properties (shear dependence and time dependence tests) and dynamic rehology properties (stress sweep and frequency sweep tests). The results showed that balangu and protein-free balangu seed gums at 1% w/w had shear-thinning and weak gel-like behavior, and indicated the random coil conformation in dilute region. Considering correlation coefficient (0.998), the Herschel–Bulkley model was selected to describe the rheological behavior of Balangu and protein-free balangu seed gum solutions. In the time-dependent test, the balangu and protein-free balangu seed gums showed same ability to create the structure and the amount of thixotropy. The results of dynamic rheological test showed the storage modulus curve was located higher than the loss modulus in the linear region, indicating semi-gel or semi-solid behavior in Balangu and protein-free balangu seed gum. Hydrolysis and decreasing protein content did not significantly affect viscoelastic behavior of balangu seed gum

One of the most critical challenges facing dairy products is decreasing or eliminating of Aflatoxins, especially Aflatoxin M1. On the other hand, the production of probiotic dairy products is another aim of the dairy industry. Therefore, in this study, using pulse electric field technology in the range of 10 to 30 microseconds, ozonation in the range of 0 to 10 mg/min and ultraviolet radiation in the range of 0 to 5 J/cm2 in acidophilus milk attempted to obtain a probiotic-free aflatoxin product. To investigate the impact of the applied the mentioned processes, a central response method (RSM) was used in the full quadratic model so that these processes were considered as operational variables. For this purpose, the central composite design with three independent variables, including pulsed electric field, ozonation and UV irradiation to complete quadratic form has been used. The results showed a significant effect of independent variables and their synergistic effect at 0.05 levels on the reduction of aflatoxin in acidophilus milk. The best-operating conditions based on the lowest amount of aflatoxin in acidophilus milk consisted of 13.15-microsecond pulses in the electric field, 9.99 mg/min of ozone, and 4.99 J/cm2 of UV waves. In optimum conditions, pH 6.22, Acidity 19.76 (Dornic), dry matter 10.69%, total color change 8.13, and overall acceptance score 4.77 were obtained. Finally, in optimum condition, 84.61% and 86.76% of aflatoxin M1 and total aflatoxins were reduced, and the final product contained 5.2×106 cfu/g Lactobacillus acidophilus, respectively.

Due to its distinct color, flavor and beneficial compound, the Saffron plant is extensively used in pharmaceutical and food industries, but because of its sensitive nature, its active compounds are lost in adverse environmental conditions. In this research, the preparation of water-in-oil nanoemulsion containing saffron extract was studied as an effective method for maintaining active compounds of saffron. For this purpose, nanoemulsions were synthesized by using span 80 and tween 80 as emulsifiers in three levels of 10, 12.5 and 15 percent, using ultrasound. The amount of aqueous phase (saffron extract with 12% dry matter) was 15% (wt) in all formulations and n-decan used on three levels: 70, 72.5 and 75% as oil phase. Particle size, polydispersity index and stability of each formulation at light conditions during 28 days after production were evaluated. The results showed the particle size and polydispersity index in the emulsion containing 15% emulsifier was less than the other emulsions and did not change in terms of physical stability.

The encapsulation of essential oils in nanoliposomes is an effective method for protecting them from light, oxygen and chemical degradation. In this study, nanoliposomes containing kakuti essential oil were prepared from different concentrations of lecithin-cholesterol (60:0, 50:10, 40:20 and 30:30 mg) by thin-layer hydration-sonication method. The GC-Mass spectroscopy method was used to study essential oil composition and the results showed that Pulegone (49.05%) was the main component of essential oil. Particle size, poly dispersity index (PdI), zeta potential, and the encapsulation efficiency were evaluated to determine the physical properties. Antibacterial activity of nanoliposomes against E. coli O157H:7 were investigated using a disk diffusion agar method, the minimum inhibitory concentration (MIC) and minimum bactricidal concentration (MBC). The size of particles and PdI were in the range of 88.60-121.97 nm and 0.114-0.169, respectively. The results showed that using the highest concentration of cholesterol for preparing of nanoliposomes containing essential oil increased the size and PdI, but reduced the encapsulation efficiency. Cholesterol concentration did not have a significant effect on zeta potential, and only the sample containing 30 mg of cholesterol had a higher zeta potential. MIC and MBC of cholesterol-free nanoliposomes containing essential oils were 14 and 14 μg/ml and for the control sample (free essential oil) were 15 and 30 μg/ml, respectively. The antimicrobial activity of nanoliposomes decreased with increasing cholesterol levels in the samples. The results of this study showed that nanoliposomes could be a suitable carrier for kakuti essential oil to control the growth of E. coli.

In this study, a double emulsion system was developed based on an optimized initial simple emulsion with the view to increase the stability of effective saffron compounds (crocin, picrocrocin and safranal). To this end the effect of various concentrations of surfactant (10, 12.5 and 15%) and different types of carbohysrates (sucrose, sorbitol, and dextran) on the stability of simple emulsion was investigated. The principal component analysis method was used to identify the relationships between the quantitative changes of the active components and quality attributes of the emulsion. Based on the results, day 7 was recognized as a critical point on which dramatic changes in the quality attributes of the emulsion coincided with the loss of saffron active compounds. In other words, physical changes in the stability of emulshion correlated well with the destruction trend of active compounds, although picrocrocin changes were found to be of independents. Also, it was revealed that the incorporation of 1% w/w sorbitol into the aqueous extract of saffron significantly decreased the loss rate of saffron active compounds in the emulsion. In addition, the double emulsion increased the half-life of saffron active compounds during a 14 day storage period. The results showed that double emulsion system was a suitable method for saffron extract, but the qualitative properties of initial emulsion also had a great influence on their stability. Multivariate analysis methods can also be used to clarify the relationships between the qualitative properties of the emulsion and the active compounds entrapped within it.

Proteins and polysaccharides are common compounds in many food formulations. They are responsible for some food characteristic, such as texture and controlled release of flavor. They can modify phase stability in colloidal food systems. These biopolymers play an important role in structuration and stabilization of food through their gelling, thickening and surface activity properties. The products of this reaction are new materials that have different functional properties in comparison with reactants. The aim of this study was to investigate the structural, functional and antioxidant properties of protein-free balangu seed (Lallemantia royleana) gum.

Balangu seeds were purchased from a local market in Bojnord. Protein-free Balangu was achieved by protease hydrolysis (by proteinase enzyme K). To inactivate the enzyme, ethanol added at ratio of 3 to 1 on the system and kept for 6 h. Then, polysaccharide was separated and resolubilized in water and the resultant solution was centrifuged at 15,000 × g for 15 min and the supernatant was named as protein-free fraction. The samples were dried in an air forced oven at 38 ̊C. To evaluate the functional properties of the gum, different parameters such as surface tension (using a Wilhelmy plate technique with a platinum-iridum plate), emulsifying properties (particle size distribution in emulsion, light microscopy, emulsion stability in storage period and emulsion stability test centrifuges) and foaming properties (foaming capacity and foaming stability). Moreover, the antioxidant activity balangu gum and protein-free balangu were measured by two methods, DPPH free radical scavenging and FRAP assay. Butylated Hydroxy Toluene (BHT) was used as positive control for comparison. A completely randomized design was used for statistical analysis. The data was statically analyzed by Analysis of Variance (ANOVA) and Duncan Multiple Range Test. The P level of

The results showed that a decrease in protein content of balangu seed gum by protease enzyme led to significant reduction in surface activity and weakened emulsion and foam stabilization properties of balangu seed gum, which presents the importance of protein in emulsifying and foaming properties of balangu seed. Antioxidant activity of the gum and protein-free fraction in the both methods were less than standard BHT. Protein-free fraction had the lowest protein content which caused a sharp reduction in its antioxidant activity compared to the primary gum.

The functional properties revealed that the balangu seed can be well used as an emulsifier and foam stabilizer.

Natural substances with plant sources are rich in bioactive and useful compounds that promote health and improve the physicochemical properties of food products. Compounds such as antioxidants, polyphenols, pigments, flavors and etc. are among the most important bioactive plant-based compounds. Red beetroot is one of the unique plants that are rich in antioxidants, anthocyanins, and red pigmentation. The red pigment of the red beetroot is known as betacyanin, and betanin is the major betacyanin compound in red beetroot. Therefore, due to the red beetroot rich in natural pigments, especially betalains, this plant product has a high potential for use as a natural colorant in food, pharmaceutical, and cosmetic products. However, the restrictions on the use of natural and edible pigments are unstable during processing and preservation. The encapsulation process is one of the effective strategies in the food industry to resolve this problem and to protect bioactive compounds during production and storage. Different methods have been used for encapsulation of bioactive compounds, among which the most prominent ones are freeze-drying, emulsion, spray drying, liposomal, niosome, coacervation, and so on. Freeze drying and spray drying are two of the most widely used and industrial methods for the encapsulation of bioactive compounds, pigments, extracts, pharmaceuticals, and microorganisms. So, the aim of this study was to produce red beetroot pulp powder as a source of bioactive and colorant compounds using spray and freeze-drying processes.

Whey protein isolate (WPI) and maltodextrin with a DE 18-20 in different ratios (100: 0, 75:25, 50:50, 25:70 and 0: 100) as wall materials were used to the beetroot extract encapsulation. The spray drying process of the extracts was carried out at an inlet air temperature of 140 °C and outlet air temperature of 65-70 °C with a pump power of 75%, a compressed air flow of 3.5 m3/h, and a feed flow rate of 5 mL/min. To dry the freeze-dried extracts, each sample was first kept at a temperature of -18°C for 3 h, and then the drying operation was performed in a freeze dryer for 24 h. In all treatments, the Brix feed solution was kept constant at 10%. The produced powders were evaluated in terms of encapsulation efficiency, moisture content, water solubility, and total phenol content.

The results showed that by increasing the amount of WPI to 50% (50:50 ratio), encapsulation efficiency significantly increased (p<0.05). In the spray and freeze-dried samples, the lowest moisture content was observed in the sample treated with 100% maltodextrin. Increasing the maltodextrin ratio significantly (p<0.05) increased the solubility of the powders in water. The evaluation of total phenol content showed that the red beetroot extract powders prepared with freeze dryer had the total phenol content. Also, the powder samples obtained from the ratio of 50:50 maltodextrin to WPI had the highest total phenolic content. Based on the results obtained in this study, it was found that the use of the 50:50 ratio for maltodextrin and WPI resulted in desirable physicochemical properties in the powders obtained by both drying methods. Therefore, due to the high costs of freeze-drying and the results of the present study, it can be concluded that the spray drying method with the conditions applied during this study can be used as an effective and promising method for the production of natural pigments based on red beetroot extract for use in food, pharmaceutical, and cosmetic industries. Hence, using a 50:50 ratio for maltodextrin and WPI as wall materials and drying aid is recommended for the production of red beetroot pulp powder.

The aim of this study was to encapsulate the Barije(Ferula gummosa)essential oil (EO) in liposomal system and evaluate its physical and microbial properties.  Accordingly, nanoliposomes were produced by using specific ratios of lecithin-cholesterol by thin-film hydration-sonication method. Constitutive compounds of essential oil were identified using GC-Mass.  The physical properties of the liposomes, such as particle size, polydispersity index, zeta potential, and the efficiency of encapsulating system, were studied. Evaluation of antimicrobial properties was performed by the two methods of minimum inhibitory concentration (MIC) and disc diffusion test on E. coli O157:H7. Also, the effect of sub-inhibitory concentration of EO (sub-MIC) was evaluated before and after encapsulation against the growth of bacteria over 24 h. The most important constituents of EO were β-pinene (60.84%) and α-pinin (9.14%). The average particle size of EO loaded liposomes was in the range of 74.27 to 99.93 nm, which had a significant difference with the empty nanoliposome (138.76 nm) (p<0.05). Adding cholesterol to lecithin in a double-layered membrane of liposomes increases particle size and reduces the effectiveness of encapsulation (p<0.05). Electrostatic stability of empty liposomes was improved by adding a certain amount of cholesterol, but the zeta potential did not change significantly in cholesterol-based samples when essential oil was replaced in the liposomes (p<0.05). MIC of EO in encapsulating mode was lower in the liposomal system without cholesterol than in free mode.  This was confirmed by measuring the diameter of the bacteria's lack of growth. Nanoliposome specimens containing essential oil (60 mg lecithin) with concentration of 50 and 75% MIC significantly decreased the growth of E. coli O157:H7 compared to free essential oil (p<0.05). This research showed that nano-liposomal essential oil was successfully produced by thin layer and ultrasonic hydration method and the cholesterol-free sample in the liposomal membrane had an antimicrobial effect on E. coli O157:H7 relative to its free essential oil.

IntroductionEscherichia coli is an important bacterial pathogen transmitted through contaminated water and food. The aim of this study was to evaluate the physical characteristics of nanoliposome essential oil (EO) and its antibacterial effect on E. coli.Materials and MethodsNanoliposomes were prepared by thin-film hydration and sonication. Particle size, polydispersity index, and encapsulation efficiency were assessed. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of free EO and nanoliposome barije EO were determined by broth macrodilution against E. coli. Also, effect of different concentrations of the MIC of EO was evaluated before and after encapsulation against the growth of bacteria over 24 h.ResultsThe average particle sizes of the empty and EO loaded nanoliposome were 138.76 and 81.47 nm, respectively. Also, EO loaded nanoliposome had lower polydispersity. Moreover, the encapsulation efficiency of nanoliposomes was determined about 73.26%. MIC and MBC levels for EO loaded nanoliposomes decreased in comparison with free EO. Using 75% MIC of free EO in comparison with control, the bacterial count decreased by 3.528 and 1.12 log (CFU/mL) after 12 and 24 h, respectively. This reduction in the EO loaded nanoliposomes was 3.40 and 2.33 (CFU/mL) log (p <0.05).ConclusionNanoliposomes encapsulated barije EO were prepared successfully using the thin-film hydration and sonication method and showed enhancing antimicrobial activity against E. coli O157:H7 in comparison with the non-encapsulated one.

The biofilm of bacteria, especially pathogenic bacteria, endanger food safety due to their high resistance to disinfectants; use of herbal extracts, essential oils and hydrocele during extraction of essential oils is one of the ways to combat the resistance microbial biofilms. Therefore, the effect of hydrocele extracted from turmeric (Curcuma longa) and cinnamon (Cinnamomum verum) on staphylococcal biofilm was investigated in this study.

In this experimental study, the hydrocele of turmeric and cinnamon was extracted using steam distillation method. After isolation of essential oil, 10, 30 and 50% concentrations were used to investigate the anti-biofilm effects. Anti-biofilm effect against Staphylococcus aureus (PTCC 1112), Staphylococcus saprophyticus (PTCC 1440) and Staphylococcus epidermidis (PTCC 1435) was evaluated using ELISA reader. The efficacy of both hydroceles in removing bacterial biofilms formed on different surfaces (glass, steel and polyvinyl chloride) was determined by microbiological culture method.

The results showed that optical density in control samples of Staphylococcus aureus, epidermidis and saprophyticus was 0.254±0.03, 0.138±0.019, and 0.146±0.017, respectively, but after exposure to 50% cinnamon hydrocele reached 0.072±0.011, 0.096±0.021, and 0.064±0.01, and after exposure to 50% turmeric hydrocele reached 0.074±0.02, 0.098±0.021, and 0.057±0.011, respectively. Investigation of the efficiency of hydrocele in removal of formed biofilms showed that the highest decrease was in the case of Staphylococcus saprophyticus biofilm formed on glass and steel surfaces, and the logarithm of bacterial population declined from 4 to 1 in the presence of 50% hydrocele (p ≤ 0.05).

The results of this study showed that the hydrocele extracted from cinnamon and turmeric is effective in preventing biofilm formation of staphylococcal bacteria and eliminating the formed biofilm.

Enzymes in plant tissues can have undesirable or desirable effects on the quality of fruits and vegetables; therefore management of their change in fruits and vegetables is one of the concerns in food industry. Nowadays consumer's trend has been oriented to use fresh products or foods prepared by little process, therefore producers are interested the ways to increase shelf life by alternative methods. The aim of this work was to study the ability of thyme (Thymus vulgaris L.) essential oil in reduction of peroxidase enzyme activity (as an important biochemical degradation factor) in the black Spanish radish and green bean. For this purpose, plant extract containing peroxidase enzyme was mixed with a substrate mixture composed from guaiacol, hydrogen peroxide, sodium phosphate buffer and different concentrations of thyme essential oil (50, 75, 100 and 200 μg/100 ml). The absorbance of the samples was measured at 470 nm for 400 seconds spectrophotometrically. Results of this study showed that the peroxidase enzyme activity in the black Spanish radish and green beans were 4625 and 51 (gram of vegetable × second / unit of activity) respectively and by addition of thyme essential oil in the above concentrations the peroxidase enzyme activity of black Spanish radish was 2655, 2550, 2015 and 2162 (gram of vegetable × second / unit of activity) respectively and the peroxidase enzyme activity of green bean was 708, 6/551, 579 and 690 (gram of vegetable × second / unit of activity) respectively.

Aflatoxins are mold secondary metabolites produced by species of Aspergillus. Aflatoxin M1 (AFM1) in one of the most common fungous toxins that can often be found in dairy products and has some serious complications. The aim of this study was to assess AFM1 contamination in Iranian white cheese by ELISA technique and HPLC. In this cross-sectional study, 129 samples of Iranian white cheese were gathered by ELISA technique and HPLC for AFM1 contamination. Data were analyzed by SPSS/22 usingT-student tests.AFM1 was found by ELISA technique in 68.22% and by HPLC 64.58 of examined samples (P>0.05). AFM1 contamination 33.56% cases of lower and 31.17% cases, being also higher than European Community and Codex standard (250 ng/kg). The finding of this study showed that samples were considered to be possible hazards for public health. Better control of animal feeding and dairy factories can reduce AFM1 contamination in dairy products.

Food coloring are added to food to compensate colors lost during preparation, or to make food look more attractive. Natural colorant present in foods have attracted interest because of their safety and potential nutritional and therapeutic effect. Curcumin, the yellow colour constituent of turmeric, is used as a food colourant. In this research, in order to investigate the effect of solvent-solid ratio (1.5, 1.75 and 2), ratio of aceton to ethanol (0, 50 and 100) and time (24, 36 and 48) on the curcumin extraction yield, response surface methodology (RSM) and central composite design (CCD) methods were used. The extraction was done by maceration method. The results showed that solvent-solid ratio, ratio of solvents and time, are the most effective factors on the yeild of curcumin (P

This study aimed to evaluate the antimicrobial effect of nano-fluids based on Eremurus spectabiils extracts against Staphilococcus aureus, Escherichia coli and Salmonella enterica in in-vitro condition. The extract was obtained by maceration. Disc diffusion method was used for determining the antibacterial activity of the extract at three concentrations: 200, 250, 300 mg/ml and zinc oxide nanoparticles at 1000 ppm. Results showed no inhibition zones for the alone extract while ZnO nanoparticles led to clear zone up to 23mm. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was determined using micro broth dilution method. The highest MIC and MBC was gained for the extract containing ZnO nanoparticles respectively at 12.5 and 25 mg/ml for Staphilococcus aureus. According to the findings, although the ethanolic extract had no inhibitory activity, yet addition of nanoparticles improved the antimicrobial activity which enables the extract to be used as a natural preservative in food and pharmaceutical industries.

The aim of this study was to evaluate the chemical composition and antimicrobial activity of essential oil of Turnip (Brassica rapa) root in Fars-Iran. The essential oil was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) which revealed 16 compounds in which Methyl chavicol (32.31 %), Trans anethole (19.58 %), Linalool (15.46 %), α-Pinene (9.28 %), α- Thujone (6.59 %) and β- Pinene (3.34 %) were the main components. The antimicrobial activity was measured by disk-diffusion and micro-dilution method for determination of MIC and MBC. The results showed that the essential oil of turnip has a significant effect in reducing the growth of bacteria have been tested. However the essential oil had the lowest MIC on (MIC=2.5 mg/ml) E. coli but the results showed the highest effects against (MIC=0.625 mg/ml) S. aureus. Results presented here suggest that the essential oils of turnip possesses antibacterial properties, and is therefore a potential source of active ingredients for food industry.