hadi ebrahimnejad

The production of natural dairies with antimicrobial properties represents a significant advancement in the context of food biopreservation. This study aims to explore the antibacterial properties of a novel standard probiotic-fermented camel milk (PFCM) and assess the impact of product heat treatment and dilution on these properties. A standard PFCM was prepared using a probiotic starter culture (ABT-10) containing Lactobacillus acidophilus La-5, and Bifidobacterium animalis subsp. lactis BB-12® probiotics. The PFCM subjected to heat treatment to produce two subgroups of heated (H-PFCM) and non-heated (N-PFCM) products. The products were then subjected to chemical and bacteriological evaluation within ten days. The antagonistic activity of N-PFCM against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, and methicillin-resistant Staphylococcus aureus (MRSA) was investigated by comparison between antibacterial activity and minimum inhibitory level (MIL) of N-PFCM with its lactic acid content and H-PFCM (p<0.05). The assessment of the chemical and bacteriological properties of PFCM demonstrated an augmented antibacterial effect. The antibacterial activity of camel milk was enhanced 2- to 4-fold after fermentation. The study additionally assessed the antibacterial efficacy of N-PFCM and H-PFCM, comparing it to their lactic acid content, in order to investigate lactic antagonism within PFCM. In this context, N-PFCM demonstrated effective bacterial inhibition at its minimum inhibitory level (MIL), while the lactic acid concentration alone within the MIL did not exhibit antibacterial activity. Furthermore, heat treatment of PFCM at 85°C for 2 minutes reduced the antibacterial activity by 1- to 2-fold in MIL assay. Except for MRSA, the thermal process reduced the antibacterial activity of PFCM to its lactic acid level. These findings reveal the antagonistic impact of lactic acid bacteria (LAB) within N-PFCM. The study concludes that non-thermally abused PFCM retains significant antibacterial properties even at 8-times dilution, suggesting its potential as a natural antibacterial compound for the bio-preservation of foods.

Several factors affect the quality of raw milk including the health of livestock, the milking style, and the hygiene and status of milking equipment. This study aimed to evaluate the indicator-bacteria related to the bulk tank milk management of dairy farms in Kerman County. The results will help in planning and performing good farm management practices. The bulk tank milk samples of 15 dairy farms were collected aseptically on the ice during cold and hot seasons. Total bacterial count (TBC), coliform count (CC), laboratory pasteurized count (LPC), Staphylococcus aureus count (SC), and somatic cell count (SCC) of the samples were assessed on every day of sampling. The questionnaires were also completed by the researchers at the farms. A mixed-design ANOVA with a significant level of 0.05 was performed to assess the interactions between different levels of management factors, laboratory results, and the seasons. During the cold season, LPCs, CCs, and SCCs were lower than in the hot season. The TBC of bulk tank milk in farms with a dirt floor was lower than other farms using concrete or roughcast (p < 0.05). Employing milking unit workers from the farmer’s family significantly reduced the CCs of the bulk tank milk. The TBC of bulk tank milk in farms that performed the teat dipping procedure before or after milking tended to reduction (despite non-statistical significance). Application of management factors such as teat drying by disposable paper towel, teat post-dipping, and dry cow therapy by long-act intramammary antibiotic ointment is considered seriously in more than 50% of the farms. Scientific education of management tips to stockmen and employment of committed workers will be very effective in the simultaneous implementation of all basic hygienic actions and therefore increasing the quality of the produced milk.

Using iron as a food additive usually causes undesirable sensory changes and side effects in humans. In this study, we made iron (Fe) nanoparticles (NPs) and studied the cytotoxicity of FeSO4 bulk and NPs on HT-29 cells and different doses of these particles on rat intestine.

Particle size of nanoscale was achieved by mechanical technique. Iron particles were characterized using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The effect of iron particles with different concentrations (6.25, 3.125, and 1.57 mM/mL) on the colon cell line was performed using the MTT assay at 24, 48, and 72 hours. Apoptosis and necrosis of the cells were assessed using Annexin V-FITC staining and propidium iodide (PI) at 24 h. In an in vivo study, Taftoon bread was produced from fortified wheat flour with FeSO4 bulk and NPs, which are recommended in human diet (9, 18, and 27 mg of elemental iron/kg flour). Wistar rats were fed daily with fortified bread for 21 days and their colon and small intestine were then evaluated histopathologically. Statistical analyses were performed using SPSS 22.0 software by chi-square test.

The synthesized FeSO4 NPs were smaller than 100 nm, and they had more adverse effects on the viability of the HT-29 cells compared to the bulk- FeSO4 at 72 hours. Flow cytometric study showed that the early apoptosis of cells by the bulk form was more than the NPs, but at the low concentration (1.57 mM/mL), the NPs induced more necrosis than the bulk particles (P=0.063). The survival rate of cells facing all concentrations of NPs and bulk- FeSO4 decreased dose dependently (P=0.075). In vivo results revealed that there were no pathological changes in rats’ intestinal tissues.

The bulk and NPs of iron have adverse effects on the HT-29 cells, but no histopathological changes were seen on rats’ intestinal cells.

Staphylococcal infections and contaminations have elicited a growing and perennial concern in the medical and food industries. Meanwhile, the manifestation of antibiotic-resistant strains such as methicillin-resistant Staphylococcus aureus (MRSA) beside the production of disinfectant-resistant biofilms makes the confrontation with the bacteria more cumbersome and challenging. Pomegranate peel as a waste product of juicing factories is a natural antibacterial agent. The pomegranate peel hydro-extract (PPHE), as a bio-friendly material, was prepared from an Iranian pomegranate cultivar, Rabab, and its phenolic compounds and antioxidant (via DPPH and FRAP assays) and anti-staphylococcal (anti-planktonic and anti-biofilm) properties were assessed. The Rabab PPHE inhibited planktonic cells and biofilm formation of three S. aureus. The Rabab PPHE produced large and obvious staphylococcal inhibition zones in which their diameters were significantly dose-dependent for the milk isolated S. aureus (p < 0.05). Despite the resistance of MRSA (ATCC 33591) to beta-lactam antibiotics, the minimum inhibitory concentration (MIC) of PPHE against its planktonic cells was only 3.75mg mL-1. Furthermore, Rabab PPHE inhibited bacterial biofilms formation in a dose-dependent manner. The MIC of Rabab PPHE against planktonic milk-isolated S. aureus, S. aureus (ATCC 29737), and MRSA prevented 47, 36, and 26% of their biofilm formation, respectively. This addresses the differences between the anti-planktonic and anti-biofilm activity of Rabab PPHE. The anti-planktonic and to a lesser extent the anti-biofilm forming activity of this water-based extract supports the notion of its effectiveness and salubrious application in food and pharmaceutical industries.

The limitations of rennin application in cheese crafting usually urge the discovery of novel proteases. The Withania coagulans fruits are well-known for their caseinolytic activity in cheese production. The study aims to evaluate some of the factors affecting the milk-clotting activity (MCA) of W. coagulans fruit enzymatic extract in even and odd-toed hoofed-mammals milk. The extracts were prepared by distilled water and normal saline and their protein content were evaluated. The time necessary for the appearance of discernible and discrete particles in the mare and cow milk by the two concentrations of saline and hydro W. coagulans extracts (SE and HE, respectively) was assessed at 35 and 40°C while exposing different levels of calcium chloride. The interaction of these factors on MCA was evaluated using mixed-design ANOVA. Three significant interaction patterns considering the maximum number of factors were revealed (p < 0.05). The higher extract concentration and incubation temperature (40°C) was always effective in producing the utmost MCA in these interactions. The SE was faster than HE in milk clot formation. The cow milk was a more suitable substrate than mare milk for the enzyme activity.

Nowadays, identifying the natural ways of preventing food deterioration due to the deleterious effects of synthetic additives has gained high significance. In this study, the effects of pistachio oil (PO), as a natural antioxidant, on the oxidative stability of sunflower oil (SFO) have been evaluated under accelerated oxidation conditions.

The antioxidant properties of unrefined SFO and PO were evaluated using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. The peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and the TOTOX value of SFO supplemented with the concentrations of 0.1, 0.2, and 0.4% of PO (T3, T4, and T5 treatments, respectively) were assessed as the oxidation indices, over 30 days. In addition, SFO alone and SFO in combination with butylated hydroxytoluene (BHT) were considered as negative and positive controls (T1 and T2 treatments), respectively. The statistical analysis of the indices was carried out using the one-within one-between ANOVA.

Treatments with 0.2 and 0.4% of PO delayed SFO oxidation for 20 days through their antioxidant contents, but the treatment with 0.1% of PO increased SFO oxidation after 30 days. The increase by the later might be due to the pro-oxidant nature of PO. It is worth noting that the high concentrations of PO (0.2 and 0.4%), a generally recognized as a safe (GRAS) additive, showed stronger oxidation-inhibitory effects than the authorized concentration of BHT (0.02%) (P 0.05).

In conclusion, it was identified that the use of PO, as a natural antioxidant, was effective in the prevention of SFO oxidation.

Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food products. MRI allows the structure of foods to be imaged noninvasively and nondestructively. Magnetic resonance images can present information about several processes and material properties in foods. This review will provide an overview of the most prominent applications of MRI in food research.

The improvement of structural characteristics of low-fat functional dairy products has always been of greatimportance. The purpose of the present study was to evaluate the physicochemical properties of low-fat probiotic yogurtfortified with pistachio-pellet. Kalle-Ghuchi pistachio kernel residue (pellet) was prepared after extracting the oil through coldpressing. Probiotic starter (ABT-10) was then added to low-fat milk and the sample was divided into three portions (T1-T3).T1 was the control. T2 and T3 were treated with 2% and 4% pistachio-pellet, respectively. After incubation at 42°C, theproducts were kept at 4°C for 14 days. During this period, the products‟ physicochemical properties were investigated. Theresults were analyzed using a one-way ANOVA (P<0.05). A direct relationship was observed between the amount of pellet and the product acidity. Additionally,spontaneous syneresis reduction was detected during this period. Water holding capacity (WHC) of the fortified portions ofyogurt was not affected by pellet treatment. Regarding yogurt color changes, lightness (L*) reduction, greenness (a*), andyellowness (b*) enhancement were observed compared to the control portion. Enriching yogurt with the proteins of pistachio pellet not only improves the physical structure of low-fatyogurt gel but may also enhance its functional properties, including bioactivity and being satisfactory for cardiovascularhealth.

The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including Lactobacillus acidophillus, Biphidobacterum biphidum and Sterptococcus thermophilusin ratio of 0.50 g per 100 mL of camel milk was added. This fermented product was examined at the 0, 3rd, 6th and 9th days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least 106 CFU mL-1 during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant (p