مجتبی رئیسی

Oxidation in living organs causes dangerous diseases, including cancer, and in food, it causes spoilage and heavy economic losses. Synthetic antioxidants have adverse and dangerous effects on human health, therefore identifying natural antioxidant compounds is one of the main needs of the food industry. In fish processing industries, about 50-70% of fish, which are potential sources of valuable nutritional compounds such as essential amino acids, are produced as waste. Therefore, finding a way to optimally use these wastes and produce healthy compounds with high added value such as bioactive peptides has great importance. In this research, the effect of hydrolysis conditions (time: 30-300 min and enzyme concentration 0.5-3 %) and type of protease (alcalase and pancreatin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, nitric oxide radical inhibition, total antioxidant capacity and Fe reducing power) of protein hydrolysate from skipjack viscera was investigated using the response surface methodology. The results showed that the optimum conditions for achieving the most antioxidant properties with alcalase and pancreatin were: hydrolysis time of 146.9 and 171.67 minutes and enzyme concentration of 1.94 and 2.17%; in these conditions, the degree of hydrolysis of the produced protein hydrolysates was 25.12% and 20.35%, respectively. Comparing the antioxidant properties of hydrolysates produced by both proteases showed that the alcalase enzyme led to the production of protein hydrolysates with stronger antioxidant properties than pancreatin. Therefore, it can be concluded that the protein hydrolysate of the skipjack fish viscera using alcalase enzyme as a healthy and value-added product can be used in the production of functional products and health supplements.

In fish processing industries, 50-70% of primary fish are produced as waste, while they are rich sources of protein and essential amino acids. The optimal use of these wastes and the production of compounds with high added value that have significant health-giving properties is one of the important challenges of fish processing industries. In this research, the effect of hydrolysis conditions (time: 30-300 minutes and enzyme concentration 0.5-3%) and type of protease (pepsin and trypsin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, No radical scavenging activity, total antioxidant capacity and Fe reducing power) of hydrolyzed protein obtained from Skipjack viscera were evaluated using response surface methodology. The results showed that the optimal conditions for the production of hydrolyzed protein with the maximum antioxidant properties with pepsin and trypsin enzymes were respectively: hydrolysis time of 179.09 and 143.62 minutes and enzyme concentration of 2.63 and 1.94 %; In this condition, the degree of hydrolysis of the hydrolyzed proteins resulting from the activity of trypsin was calculated to be higher than that of pepsin. Comparing the antioxidant properties of the hydrolysates obtained from the two enzymes used showed that the hydrolyzed protein obtained from trypsin had a stronger antioxidant potential than pepsin. Therefore, it can be stated that the hydrolyzed protein of the Skipjack viscera using trypsin enzyme as a health-giving supplement and with high added value can be used in the production of functional food products and health supplements for athletes and elderly people.

The use of natural active compounds in edible films is a suitable approach for active packaging production. The objective of this study was to investigate physicochemical and antifungal characteristics of soy protein isolate edible films containing eucalyptus tannin extract.

Tannin extract was prepared from eucalyptus leaves and then added to soy protein isolate films in three concentrations of 1, 2.5 and 5%. The antifungal activity against Aspergillus niger was evaluated,, along with the assessment of moisture sorption isotherms using Guggenheim-Anderson-de Boer (GAB), model permeability to water vapor and antioxidant activity of the films by inhibiting DPPH free radicals.

The fitted moisture absorption experimental data demonstrated that the GAB provided accurate predictions of moisture absorption isotherms with a good fit to the water activity (R2 > 0.92). Based on the results of principal component analysis (PCA), three major components accounted for 96% of the variance of the physicochemical parameters. Antioxidant activity using the DPPH method increased significantly from 6.43 (in the control sample) to 56.92% (in the sample containing 5% tannin), while the vapor permeability decreased particularly at high loading contents of tannin, compared to the control films. Samples containing eucalyptus tannin included good antifungal activities against Aspergillus niger and increasing quantities of tannin in the samples led to significant increases in the inhibition of fungal activity (p < 0.05).

The use of natural additives such as eucalyptus tannin extract in biodegradable films can improve the functional performance of soy protein isolate film and help to increase the shelf life of food products due to their antifungal and antioxidant characteristics.

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2.5, 5, 7.5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7.5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1:1) increased the bread moisture content up to 37.5% and 34.53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7.5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties.

Microplastics are known to be emerging contaminants and there are widespread concerns about their potential toxic effects. Histopathological study is one of the appropriate methods in diagnosing the effects of environmental pollutants on aquatics. In this study, the accumulation and adsorption of polystyrene microplastics (PS-MPs) in the gills of Goldfish were identified and its toxic effects on gill histology were investigated. A total of 232 healthy, productive fish, with an average weight of 18.55±2.41 g, were selected. Microplastics were synthesized in two size ranges (0.25 and 8 μm) with two different functions (fluorescent and non-fluorescent). The experiments were performed in two stages. Initially, after the adaptation period, 64 fish were exposed to a constant concentration (PS-MPs) of 300 µg/L of both sizes (0.25 μm) and 8 (PS-MPs) fluorescent. Gill tissue was sampled at 24, 48 and 168 hours and samples were taken using a fluorescent microscope. Then, to determine the histopathological lesions, 168 fish were exposed to non-fluorescent microplastics at different concentrations (0,0.05, 0.5 and 5 ppm) for 28 days and were analyzed for histological lesions. After 168 hours of exposure at 300 µg/L of fluorescent particles, it was found that both dimensions (0.25 and 8 μm) were accumulated in gill tissue. The highest concentration of MP particles accumulated in gill tissue averaged in particles with dimensions of 8 (0.701±  0.098) μm and 0.25 (0.272 ±  0.046) μm, was determined as μg of gill dry weight per milligram. Examination of gill pathology revealed complications such as lamellar aneurysm, secondary blade epithelium protrusion, lamellar deviation, secondary blade connection, lamella shortening and paving in both size groups compared to the control group, but the severity of complications was different in each concentration. It can be concluded that although microplastics have accumulated in the gills of fish and have affected tissues, their potential toxic effects are largely unknown and further studies are needed.

Nowadays, the presence of microplastics in aquatic ecosystems is a serious challenge for aquatic animals. In this study, the accumulation of polystyrene microplastic (PS-MPs) and its toxic effects on histology of liver and intestines of goldfish was investigated. A total of 231 healthy fish with an average weight of 18.55±2.41 g was selected in the spring of 2019. Microplastic were synthesized in two size ranges (0.25 and 8 μm) with two different functions (fluorescent and non-fluorescent). The experiments were performed in two stages. Initially, after the adaptation period, 68 fish were exposed to a constant concentration (PS-MPs) of 300 µg/L of both 0.25 and 8 μm PS-MPs. Liver and intestinal tissue were sampled for 7 days and the samples were imaged using a fluorescent microscope. Then, 168 fish were exposed to non-fluorescent microplastics with different concentrations (0, 5, 0.5, 0.05 ppm) for 28 days to determine histopathological lesions. The results showed that both sizes can accumulate in liver and intestinal tissues. Examination of liver histopathology showed different complications such as bleeding, necrosis, cell swelling, bile stasis, thinning of the sinusoidal space and accumulation of blood compared to the control group, the severity of lesions increased with increasing concentrations in a group of size. There was no predictable trend, but the intensity of destruction was greater at 0.25 μm. Examination of intestinal tissue lesions showed different complications such as necrosis, loss of intestinal villi, vacuolation, villi decay and degeneration of epithelium in both size groups compared to the control group. In general, microplastics have destructive tissue effects on goldfish. Most tissue lesions were observed at the highest concentration (5 mg/l). The severity of particles with a size of 0.25 μm was higher than the size of 8 μm, with destructive effects observed first in the intestine and then in the liver.   

Gelatin is a unique colloidal protein that is used extensively in the food, pharmaceutical, medical and other industries. The aim of this study was to improve the properties of gelatin films produced from common carp scales (Cyprinus carpio) using beeswax. The extraction method of gelatin from common carp scales was alkaline treatment, acid treatment and thermal extraction with water. First, ash, moisture, protein and fat content of extracted gelatin was measured. The films were obtained from gelatin mixture and beeswax (containing treatments of 3.9 and 6.5% wax) and were prepared using solvent-mold method. Films evaluated for mechanical, physical, apparent and antimicrobial properties. The results showed that solubility, permeability to light and water vapor permeability was significantly decreased (p <0.05) compared to control sample (gelatin film without  beeswax sample) while water absorption , Light absorption, tensile strength and elongation at break of films showed a significant increase compared to the control (p <0.05). On the other hand, the color changes were not significant in the samples (p> 0.05). The results of X-ray diffraction and electron microscopy showed that beeswax distribute in gelatin completely. In addition, the results of microbial studies showed that the composition of gelatin and beeswax in both of samples compared with the control, had a significant antibacterial effect on the bacteria of Listeria monocytogenes and Escherichia coli (p <0.05). Totally, beeswax can improve the properties of gelatin films produced from gelatin extracted from common carp scales.

In this study, gelatin from common carp scales (Cyprinus carpio) was produced using alkaline, acidic and thermal methods. Then, the physical factors, barrier properties and its appearance characteristics were optimized by changing effective factors in the initial gelatin extraction process. In order to optimize the film, the response surface methodology included a central composite design for extraction process, a series of effective factors in extraction including sodium hydroxide concentration, alkaline pre-treatment, hydrochloric acid concentration and extraction temperature as independent variables were investigated. The dependent variables including tensile properties, water solubility and water vapor permeability were investigated. The results of screening based on mechanical strength and solubility resulted in the selection of 4 factors of 9 factors. In the screening stage, four variables including two factor of the pH of extraction and the duration of the alkaline treatment that had the greatest effect on the tensile strength, and two factor including concentrations of acid treatments and the extraction temperature that had the most effect on the solubility of the films were selected for the the main experiments with gelatin extraction. Other variables that did not have a significant impact on the mechanical properties and film solubility were in their most common form. The main experiments of gelatin extraction included 30 treatments. Solubility showed significant changes (p <0.05). The lowest solubility was 25.08% for treatment No. 9 with alkaline treatment for 195 minutes, acid treatment with 0.3 molar concentration and extraction at 63 ° C. The lowest permeability was for treatment No. 15 with alkaline treatment for 140 minutes, acidic treatment with a concentration of 0.18 molar and extraction at 76 ° C (p <0.05). Finally, it was determined that by changing some of the extraction factors, the properties of gelatin film obtained from common carp scales could be optimized.

In this research the production of resistant starch (RS) from normal corn starch using heat moisture treatment (HMT) in combination with ultrasound assisted acid hydrolysis (HMT-USAH) or conventional acid hydrolysis (HMT-AH) was studied. USAH was carried out as follow: starch sample was suspended in 10% citric acid for 45 min at 45 ̊C under sonication (400 W, 20 kHz). AH starch was prepared similarly while no sonication was applied. Subsequently, USAH, AH and native starch were heat moisture treated at 120 ̊C at 30% moisture content for 8 hours. Resistant starch content of starch samples were increased from 8.3% in control sample to 13.2, 21.4 and 36.8 for HMT-native, HMT-AH and HMT-USAH samples. HMT-acid hydrolysis methods reduced the swelling power and gelatinization enthalpy of starch samples while, solubility, oil absorption, emulsion stability and gelatinization temperatures were enhanced. X-ray diffraction results revealed that HMT-USAH didn’t change the diffraction pattern of native starch.

Preparation of nano-microfibers from biopolymers (e.g., proteins and polysaccharides) by using electrospinning technology has been considered by researchers due to the formation of fibers or particles at the nano and micrometer scales, high porosity level, adjustable dewatering behavior, and special mechanical behavior. These products can be used in the microencapsulation of bioactive compounds, stabilization of enzymes and smart packaging. In the electrospinning method, a high voltage is used to create a nanofibers-particles. When the electric field overcomes the surface tension of the droplet, a jet exits the polymeric solution and is formed along the collector surface as it stretches toward the collector panel of the nanofiber. Parameters including molecular weight and polymer microstructure characteristics such as electrical conductivity, viscosity, surface tension, and the electrical potential applied by the device, solution flow rate, distance between the tip of the needle and the collector plate and sometimes the material of the collector plate are effective in the formation of electrospun fibers and particles. In this review, we discussed and evaluated the production stages, the strengths and weaknesses of the fibers produced from proteins and polysaccharides, and their functional properties and potentials, especially in food and drug sciences.

The high prevalence of hypertension and its serious complications on body organs have made the disease a major health problem in all communities across the world. Given the high burden of hypertension, the present study was aimed at investigating the determinants factors of hypertension and commitment to implementing a nutritional program based on the Pender Health Promotion Model.
Across-sectional survey was conducted on 420 patients with hypertension supervised by the urban health centers of Gorgan city health district. Sampling technique was random multi-stage cluster sampling. Data was collected using a standard questionnaire based on the Pender Health Promotion Model (HPM). To analyze, descriptive methods and inferential statistical tests including independent t-test, one-way ANOVA, pearson correlation coefficient and linear regression model were used through SPSS version 18. The significance level was considered less than 0.05.
The results showed that 386 (91.9%) had no drug changes based on doctor comment and 352 (83.8%) did not use any drugs to control blood pressure. Statistical tests reported that commitment to implementing nutrition program had a remarkable differences with perceived barriers (p=0.001), self-efficacy (p=0.001), feelings related to behavior (p=0.001), situational determinants (P=0.038), and interpersonal factors (p=0.001).
The score of most constructs of the HPM was moderate; therefore, designing the effective interventions using HPM may be helpful in controlling hypertension.

The aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of gastrointestinal tract, their antagonistic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Pseudomonas putida as foodborne indicator bacteria, ability of aggregation with E. coli as an infection agent of intestine and profile resistance of these lactic acid bacteria (LAB) isolates against some of routine antibiotics and their hemolysis activity were also investigated. Based on the results, the highest sensitivity of the bacterial indicators towards LAB isolates was observed in L. monocytogenes. Furthermore, the highest inhibition of LAB cell-free culture filtrate (CCF) were belonged to L. paraplantarum logarithmic and stationary CCF, against L. monocytogenes and P. pentosaceus stationary CCF, against P. putida. The survival of L. paraplantarum was also significantly (P

Fermentation control with potential application of wheat bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional wheat bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and chewiness were significantly increased. However, there was a trend decreasing in the hardness of bread texture (P0.05). Based on the results obtained from the current research, for every dependent variable a model was defined. Also for evaluating the accuracy of the fitted models, lack of fit test was performed and coefficient of variations was determined.

Sourdough is a proper fermented ecosystem for isolation of lactic acid bacteria (LAB) with antifungal effects. In this research, dominant LAB isolated from rice bran and wheat bran sourdoughs were identified based on molecular method. Antifungal activity of the isolates and their cell free culture filtrate (CCF) obtained from logarithmic and stationary phases were also investigated based on overlay and spore spot methods respectively, against Aspergillus flavus and Aspergillus niger. According to sequencing the results of PCR products, Lactobacillus paraplantarum in wheat bran sourdough and Pediococcus pentosaceus in rice bran sourdough were identified as dominant isolated LAB. The results of overlay method also confirmed the inhibitory potential of the isolates against indicator fungi in comparison to control sample. Furthermore, inhibitory effect of the LAB isolates against A. flavus was significantly higher than the A. niger (P

In this study, the effect of barley sourdough containing Pediococcus stilesii starter with different dough yield (160, 270 and 450) on phytate content of produced dough and Barbari bread was investigated. For this purpose, after applying 28, 32, 36°C fermentation temperatures and 16, 24, 32 h fermentation times, the amount of phytate was evaluated using a spectrophotometric assay based on the measurement of iron absorption. The results of statistical analysis showed that the pH and phytic acid content of produced dough and Barbari bread were significantly (P ≤ 0.05) decreased with increasing fermentation time and temperature, while titratable acidity was significantly increased (P ≤ 0.05). Furthermore, increasing yield dough from 160 to 450 resulted in significant increase (P ≤ 0.05) in titratable acidity and significant decreases (P ≤ 0.05) in pH and phytic acid content of produced dough and Barbari bread. Regression equation between sourdough titratable acidity and phytic acid content of produced dough and Barbari bread had respectively correlation coefficients equal to 0.947 (linear model) and 0.842 (logistic power model), and by increasing of sourdough titratable acidity, the contents of phytic acid were also decreased. Based on obtained results, controlled fermentation of sourdough can effectively reduce the amount of phytic acid of Barbari bread in comparison to control sample.

Usually identification and characterization of ecosystems isolates of lactic acid bacteria (LAB) which have been rarely studied lead to obtaining LAB with unique characteristics. The aims of this study were molecular characterization and evaluation of the antibacterial properties of dominant LAB isolated from whole barley sourdough.
In this experimental study, first the sourdough was prepared from the whole barley flour, and subsequently its dominant LAB was isolated. LAB isolate was identified by sequencing of PCR products. Antibacterial properties of the isolate and its cell free culture filtrate (CCF) which was obtained from logarithmic and stationary phases as crud and naturalized form were also investigated for some food-borne indicator bacteria using well diffusion and microdilution methods, respectively.
Sequencing results of PCR products lead to identification of Pediococcus pentosaceus as the dominant LAB in whole barley sourdough. This LAB isolate had more antagonistic effect (p Whole barley sourdough P. pentosaceus isolate and its CCF have proper antibacterial properties against food-borne indicator bacteria used in this study. Therefore, P. pentosaceus has high potential to be used as microbial starter or adjunct culture in processing fermented foods instead of chemical preservatives or antibiotics in order to increase shelf life and safety of these products.

Background and Phytic acid plays a major role in reducing the bioavailability of minerals in food. The aim of this study was to evaluate the effect of controlled sourdough fermentation on reduction of phytate content in dough and bread produced by whole wheat flour containing Lactobacillus plantarum and Lactobacillus brevis.
This experimental study was carried out as a joint project in Golestan University of Medical Sciences and Gorgan University of Agricultural Sciences and Natural Resources. After isolation of two dominant lactobacillus isolates from whole wheat sourdough and their molecular identification, the effect of controlled sourdough fermentation (dominant isolates were used as starter culture, under treatments (as separate or mixed with equal proportions) of 28, 32, 36 °C fermentation temperatures and 16, 24, 32 h fermentation times) was examined on phytate content of produced dough and bread, using a spectrophotometric assay based on the measurement of iron.
Sequencing of PCR products led to identification of Lactobacillus plantarum and Lactobacillus brevis as the dominant lactobacillus isolates from whole wheat sourdough. According to statistical analysis, by increasing fermentation time and temperature, the amount of phytate significantly decreased in dough and bread produced by each of dominant isolates (P≤ 0.05). Furthermore, mixture of lactobacillus as starter culture was more effective on phytate reduction compared with using them separately.
Our results showed that controlled fermentation of whole wheat sourdough have significant effect on reduction of phytate and increasing the bioavailability of bread minerals.

In this study, the effect of sourdough fermentation containing Lactobacillus sakei and Lactobacillus acidophilus (as separate or mixed with equal proportions) on phytate content of produced dough and Sangak bread was investigated. For this purpose, after applying 28, 32, 36 °C fermentation temperatures and 16, 24, 32 h fermentation times the amount of phytate was evaluated, using a spectrophotometric assay based on the measurement of iron absorption. According to results of statistical analysis, with increasing fermentation time and temperature the amount of phytate was significantly (p

Forecasting of the wastewater quality parameters has great importance in modern wastewater treatment methods. One of the main problems in predicting the efficacy of a wastewater treatment is the complexity of physicochemical properties of raw sewage and data differences for different reasons. Modeling of wastewater treatment using Adaptive Neural Fuzzy Inference System (ANFIS)- can help to improve wastewater quality control process. The aim of the study was to modeling of treatment of dairy wastewaters by electrocoagulation process using ANFIS.
In this study, ANFIS was used to estimate the chemical coagulation of dairy wastewater treatment. The input parameters to the ANFIS model were time, voltage, total suspended solids and boichemical oxygen demand and the output was chemical oxygen demand removal efficiency. Also the membership functions, the number of membership functions and number of learning cycles (Epochs) were used for optimization of different models by trial and error.
The best model was assessed by bell-shaped membership functions with number of membership functions as 3 3 3 3 3 and 300 epochs of training with lowest mean square error(MES) and the best coefficient of determination (R2). The coefficient of determination and MSE of the best ANFIS model were 0.9912 and 0.012, respectively.
Analysis of the model revealed that the ANFIS is a powerful tool to predict the dairy wastewater treatment using electrical coagulation.

The aim of this study was evaluatiing the amount of aflatoxin B1 and growth of Aspergillus flavus under effect of Lactobacillus plantarum and Lactobacillus sakei isolated from sourdough of whole wheat flour. After confirmation of mentioned isolated LAB with specific PCR, effects of these isolates on growth of Aspergillus flavus and their ability to reduction of aflatoxin B1 based on direct competitive ELISA, were examined. The effects of incubation time (37 °C in 0, 24 and 48 h) and heat treatment (autoclave for 15 min) on residue of aflatoxin B1 in present of mentioned isolated LAB were also determined. After six days period of investigation the effect of isolated LAB on growth of Aspergillus flavus, the diameter of fungi colonies in present of Lactobacillus plantarum, Lactobacillus sakei and control sample were 1.87, 6.5 and 9 cm, respectively. The amount of aflatoxin B1 residue, after 0, 24 and 48 h incubation in present of Lactobacillus plantarum were 63.6, 50.28, 45.34% and in present of Lactobacillus sakei were also 73.55, 71.7 and 63.17%, respectively. Furthermore, non-viable (autoclaved) cells of mentioned LAB reduced the amount of aflatoxin B1, more effective (P

The aim of the present study was to investigate the effects of date palm fruit extracts (DPFE) on growth performance, feed utilization and skin mucosal immunity of common carp fingerling. The sampled carp fingerlings (4.06±0.13 g) were supplied and randomly allocated in 6 tanks at density of 20 fish per tank in triplicate groups. The sampled fish were fed with experimental diets supplemented with 0 (control) or 200 ml kg-1 DPFE for 8 weeks (2 treatments with 3 replicates) for 8 weeks. At the end of feeding trial (8 weeks), growth performance and feed utilization parameters (final weight, Specific Growth Rate [SGR], Food Conversion Ration [FCR]) as well as skin mucus immune parameters (total immunoglobulin levels, lysozyme, protease and alkaline phosphatase activity) were measured. The results showed that dietary DPFE remarkably increased growth performance parameters and decreased FCR compared to the control group (p

The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia. At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods. The antioxidant property of essential oils was evaluated using DPPH assay. Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT. based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.

The aim of this study was to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian White Cheese. At the first phase، Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L. monocytogenes. They were divided as a control and other samples that have values of 2500، 5000 and 10000 μg/ml of BHA، and combination of 2500، 5000 and 10000 μg/ml of BHA and EDTA. In the next phase of study، bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese

Various studies have been conducted to show the effects of essences and enzymes on foodborne pathogens in culture media. The aim of this study was to determine the effect of Zataria multiflora Boiss. essential oil and lysozyme alone and in combination on preventing growth of Vibrio parahaemolyticus in culture media. In this study, the MIC of Zataria multiflora Boiss. essential oil and lysozyme, together and alone, on Vibrio parahaemolyticus, was determined by using macro and microdilution methods. The MIC of Zataria multiflora essential oil determined 0.01% and 0.02% by using macro and microdilution methods, respectively and lysozyme at 1000 mg/mL concentration could not inhibit the growth of V. parahaemolyticus. According to the results of current study, Zataria multiflora essential oil showed better results in comparison with lysozyme, moreover Applying lysozyme and essential oil together did not decrease MIC, but extended the latent phase of V. parahaemolyticus, which considered an important factor in microbiology.