sakineh yeganeh

The emergence of diseases poses significant challenges for the aquaculture sector. While diseases are natural components of aquatic ecosystems, they often lead to economic repercussions for both aquaculture and fisheries. The restrictions on antibiotic use in aquaculture have prompted the development of environmentally friendly alternatives, such as probiotics and organic acids, which serve as immune stimulants. Short-chain fatty acids and organic acids, along with their corresponding salts are emerging as potential alternatives to antibiotic growth promoters in aquaculture, garnering increasing interest. Probiotics, on the other hand, are live microbial feed supplements that help maintain a healthy microbial balance in the host's gut.

This study was carried out to evaluate individual and combined effects of the dietary Lactobacillus casei and sodium propionate supplementation on the growth performance and immunity of zebrafish (Danio rerio). A total of 120 zebra fish (335.22 ± 0.23 mg) were placed in 12 tanks with 10 fish per tank and fed with diets containing 0 % Lactobacillus casei and sodium propionate (control, T1) 0.1% Lactobacillus casei (5 x 106 CFU, T2), 1% sodium propionate (T3), and 0.1% Lactobacillus casei bacteria and 1% sodium propionate (T4) for 8 weeks. At the end of the experiment, feeding was halted for 24 hours. Eight fish from each tank were anesthetized with clove oil at a dose of 50 μl/l. After removing the head and tail, the fish were frozen in liquid nitrogen and homogenized using a manual homogenizer. The resulting homogenate was then prepared in 25 mM Tris-HCl buffer (pH 7.2) for the measurement of immune factors.

The experimental diets significantly affected the final weight and weight gain of the fish. Fish fed with Lactobacillus casei and sodium propionate had a higher weight compared to the control group (Table 1, p<0.05). The specific growth rate also varied among the diets, with the lowest growth rate observed in the control group and the highest in the groups receiving sodium propionate and Lactobacillus casei, which differed significantly from the control group (p<0.05). No significant differences were found among the treatments in triglyceride, cholesterol, and glucose levels (Table 2, p<0.05). Serum albumin analysis indicated no significant difference between treatments 1 and 3, nor between treatments 2 and 4 (Table 2, p<0.05). However, significant differences were noted between treatments 1 and 3 and treatments 2 and 4, with the highest levels found in treatments 2 and 4. Regarding the globulin index, there was no significant difference between the control group and treatment 3, but significant differences were observed with the other two treatments (Table 2, p<0.05). The highest activities of superoxide dismutase, catalase, and glutathione peroxidase were recorded in treatment 4, which significantly differed from the control group (p<0.05) but showed no significant difference from treatment 3 (Table 3, p<0.05). Significant differences were also observed in total serum protein and immunoglobulin levels, with the highest levels in treatments containing Lactobacillus casei and sodium propionate (treatments 2, 3, and 4), which differed significantly from the control group (Table 4, p<0.05). Notably, significant variations were found in lysozyme and complement levels among the treatments, with the highest levels in treatments 3 and 4 (Table 4, p<0.05).

Fish growth and immunity improved in fish fed supplemented diets compare to the control group. Improving fish performance through organic acids and probiotics is possible in several ways, including reducing gastric pH, which increases pepsin activation, reducing intestinal pH, which leads to increased mineral dissolution and subsequent absorption by organic and probiotics. It can be concluded that the use of a diet containing Lactobacillus casei and sodium propionate in zebrafish has numerous positive effects. Overall, the findings suggest that these supplements can be effectively utilized both separately and in combination, specifically at levels of 1% sodium propionate and 0.1% Lactobacillus casei (5 × 106 CFU) in aquaculture.

One of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments.

At first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.

According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C  had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controlling oxidative spoilage is significantly greater than sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results also showed that in terms of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). Treatments B and E (p>0.05) were ranked next (p<0.05) in terms of the two mentioned indicators. The results of this section showed that if sodium nitrite reduced from 120 mg/kg to 60 mg/kg  and replaced by nanocapsules carrying astaxanthin in the sausage formulation, the resulting product has the same antimicrobial power as the product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than B, E (treatments) and control in terms of color indices and general acceptance (p<0.05). The comparison of the color indices and sensory properties of the treatments on days 0 and 28 of storage at refrigerator showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.

 Nanocapsules carrying astaxanthin with maltodextrin-sodium caseinate combined coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the sodium nitrite in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced by nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory properties.

This study was conducted to evaluate the effects of trace elements on growth, oils content, fatty acid profiles, and biodiesel properties of Dunaliella salina.

Algae cells were grown in Guillard medium (f/2) with a salinity of 117 g/L and with 19 nutrient treatments containing different concentrations of trace elements (25, 50 and 75% of the initial concentration of Guillard medium), with 3 repetitions. At the end of the experiment, dry weight and some selected growth parameters, lipids content, fatty acids, and biodiesel fuel properties were determined.

Dry weight of algae was significantly influenced by addition levels of trace elements. The maximum algal biomass and fat content were observed in CuSO4 with 75% of standard concentration (1425.1 mg/L and 374 mg/biomass, respectively) and was significantly higher than the control treatment (P < 0.05). Majority of the fatty acid methyl esters were between C14-18 and C22:1n9., The highest cetane number (82.7) and the lowest iodine value (123.5) were found in CoCl2 with 25% of the standard concentration treatment (P < 0.05). Among all treatments, the highest degree of unsaturation was observed in the 25% manganese treatment (P<0.05). The highest and lowest amount of CFPP was observed in cobalt 75% (4.50°C) and cobalt 25% (-2.86°C) treatments, respectively; being significantly higher than the control treatment (P<0.05).

High-quality biodiesel that was obtained from D. salina grown in CoCl2 with 25% of the standard concentration (higher cetane number and lower long-chain unsaturated fatty acids) showed the great potential for biodiesel production due to higher lipids content (197.92 mg/total biomass) than the control treatment (193.44 mg/total biomass) from lower mass quantity. The exposure of D. salina to trace elements deficiency revealed the ability of this algae to grow the same rate as control (in case of zinc, manganese, cobalt, and molybdate treatments 75%) or even higher growth (75% copper; 1425.1 mg/d.w.). The use of modified Guillard medium (f/2) could be beneficial during the cultivation period of D. salina to prevent biomass loss to some degree (e.g.  nitrogen and phosphorus shock), resulting in higher lipids production.

The ability to control sex is one of the most important commercial and efficient factors of the aquaculture industry. Sex reversal and sexual maturity control are among the most important goals of hormone induction in aquatic animals. Plants can be used as a potential alternative to chemical compounds in aquaculture. Alpinia officinarum is a plant from the ginger family, which is native to China. Since the use of plant extracts in aquaculture is a new approach, there is no definite standardization in almost all aspects of plant extract administration and use. So, the purpose of the present study was to investigate the effects of different doses of the rhizome extract of A. officinarum on the sex reversal of Nile tilapia fry and compare it with the chemical drug, letrozole.

The number of 2760 pieces of Nile tilapia larvae seven days after fertilization with an average weight of 0.026 ± 0.002 g distributed in 24 aquaria (200-L in volume) equipped with aeration and filtration systems in equal and completely random released. Larvae were tested for 30 days. Masculinization of larvae using the combination of letrozole aromatase inhibitor and ethanolic extract of the rhizome of A. officinarum, in eight treatments including two control treatments (control, without additives and solvent, impregnated with ethanol); three experimental dietary treatments including  ethanol solution of 200, 300 and 400 mg/kg of letrozole followed by ethanolic extract of the A. officinarum rhizome in three experimental treatments including 200, 300 and 400 mg/kg, each with three repetitions. Whole-body and ELISA methods were used to measure the testosterone hormone. The squash method was used to determine the sex of fish larvae. The growth parameters, survival, sex determination and gonadosomatic index were measured. One-way analysis of variance and Duncan's test were used to investigate the significance of supplementing by additives at the 0.05% level.

According to the results, the lowest level of testosterone was observed in the control treatment (0.116 ng/g) while the highest in the 400 mg treatment (0.475 ng/g; p<0.05). The highest and lowest male and female percentages were revealed in Letrozole (400 mg/kg) (p<0.05). According to the results, the lowest final weight and specific growth rate at the end of 30 days were observed in the control and solvent treatments, while it was the highest in the treatments containing A. officinarum (p<0.05). The lowest and highest FCR and gonadosomatic index at the end of the experiment were observed in treatments with 300 mg/kg and 400 mg/kg, respectively (p<0.05). No significant difference was observed in survival rate among all experimental groups (p>0.05). In the present study, the percentage of males increased by elevating dose of A. officinarum and letrozole. The obtained results clearly showed that the A. officinarum has significant effects on reducing FCR and final weight. Based on the results, treatment of 400 mg/kg can upraise the testosterone level and the rate of masculinization in tilapia fry.

Given the positive response of the ethanolic extract of A. officinarum rhizome with a dose of 400 mg/kg in creating male in tilapia fry around 92% and significant superiority in weight indices, SGR, FCR and gonadosomatic index compared to letrozole treatment, it can be used to produce single-sex male Nile tilapia. In addition, it is possible to achieve a higher percentage of the male population using a dose of over 400 mg/kg, which was not available in the present study and requires further studies.

The aim of this study was to investigate the effect of using basalt in reducing the nitrogen content of water and the growth performance of goldfish (Carassius auratus) for 60 days.

For this purpose, 245 pieces of goldfish with a mean weight of 9.42 ± 0.15 g and a longitudinal mean of 3 ±0.02 cm were purchased and after adaptation for one week in distribution experimental treatments. Were. Experimental treatments included control treatment (without filter), zeolite with 10 g/l, basalt with different amounts of 10, 20 and 30 g/l and for each level of filter, fish density during the experiment, two densities of 1.5 And 3 cm per liter were considered, which were randomly distributed to 25 pieces of fish for a density of 1.5 and 50 pieces for a density of 3 in 50 liter aquariums.

The results of this study showed that the presence of filtration had a positive effect on fish growth rate and fish had better growth factors in treatments of both densities that had filters compared to the control group (p<0.05). Ammonia, nitrite and nitrate levels in the eighth week of the study in treatments containing filters of both densities were significantly lower than the control treatment and did not exceed the toxic range (p<0.05).

According to the studies, it was found that basalt volcanic rock has a very high ability to absorb nitrogen compounds in water and 10 g/l basalt can be treated as a substitute for 10 g/l zeolite with a long reduction time more suggested.

 Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation. 

 In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level.   

 The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. However, these two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the effect of nanocapsules carrying astaxanthin on microbial growth and proliferation is significantly greater than pure astaxanthin (p<0.05). The pH of the treatments varied from 3.9 to 5.8 during the storage period and the most standardized pH (3.9-4.4) was recorded in C, D and E (p>0.05) treatments (p<0.05). The pH of two treatments A and B (p>0.05) was higher than the three mentioned treatments and lower than the control (p<0.05). This finding showed that nanocapsules carrying astaxanthin have a greater effect on controlling the pH of tomato paste than pure astaxanthin during storage at refrigerator (p<0.05). The identification of the fungal flora of the treatments on the 28th day confirmed that two genus of Penicillium and Aspergillus form the main flora of the product. The results of the sensory evaluation of the treatments on day 0 showed that adding astaxanthin and its carrier nanocapsules does not change the color, aroma, taste and texture indicators (subsequently the general acceptance) of tomato paste (p>0.05). On the 28th day, the mentioned sensory indices only in the two treatments D and E were not significantly different from the 0 day, but they changed negatively in the other treatments (p<0.05). 

 According to the findings of the present research, astaxanthin extracted from Haematococcus pluvialis microalgae has the ability to inhibit fungal and bacterial spoilage and stabilize the sensory properties of tomato paste stored at refrigerator. This properties were improved by adding nanoencapsulated pigment using maltodextrin-sodium caseinate combined coating. Since there were no significant differences between the two treatments containing 6% and 9% of nanocapsules carrying astaxanthin (D and E) in terms of quality indices and microbial spoilage, therefore, the treatment containing 6% nanocapsules is introduced as the optimal treatment.

The purpose of this research was to evaluate the behavior of packaged fish buyers and to identify their priorities for purchasing the product in Tehran city. For this purpose, a questionnaire based on research assumptions was designed and completed by the statistical community. The statistical population of the research is the whole of Tehran city, that 12 urban areas were randomly selected for the field study with a sample size of 600 people. In order to test the hypotheses and examine the intensity of the relationship between the items, a proportional conceptual model was designed and analyzed by Lisrel software. Also, In order to evaluate and rank the priorities of the statistical population in relation to some of product characteristics, Friedman's test was used. The results showed that the variables of packaging characteristics, fish species, processing models, types of supply and quality factors were significantly effective on the attitude, while the quality variable with an effect coefficient of 0.31 had the greatest effect on the attitude. The purchase place also had a significant effect on the perceived behavior control and the hypothesis related to it was confirmed. Among the three main elements of the model, attitude towards consumption with an effect coefficient of 0.63 was the most effective element on the intention to buy. In the following, it was found that two variables, price and access, do not have a significant effect on the purchase decision, and the hypotheses related to them were also rejected. The ranking of purchase priorities of Tehrani citizens in relation to fish species, cultured species, types of supply, pack weights, processing models and shopping places showed that the first rank is related to Persian Gulf fish, rainbow trout, whole fish (empty stomach with head), weight of 500 to 700 grams, schnitzel and protein supply stores.

In the present study, the antioxidant properties of protein hydrolysate produced from Caspian mullet by-products at different hydrolysis times were investigated. For this purpose, 20 pieces of Mullet fish with average weight of 300±50 g were prepared, and their by-products including head, fins and viscera were used for hydrolysis by alcalase enzyme 2.4 L (concentration 1.5%, temperature 55 ° C and pH 8) at different hydrolysis times including 30, 60, 120 and 180 minutes. Results showed that protein and ash content of protein hydrolysate powder were significantly increased and fat content significantly decreased compared to the raw samples (p <0.05). The soluble protein and the degree of hydrolysis of Mullet by-products increased with increasing the hydrolysis time up to 120 min (p>0.05). Free radical scavenging (DPPH) assay showed that increased with increasing the protein concentration up to 120 min. (p<0.05). The lowest IC50 value ​​of DPPH scavenging activity was obtained at 120 and 180 min (1.04±0.06 and 1.01±0.01 mg/ml, respectively) (p<0.05). With increasing protein concentration and time of hydrolysis, the reduction ferric ion power increased significantly at all times and protein concentrations (p <0.05). Moreover, ABTS increased with increasing hydrolysis time up to 120 min (p <0.05). In general, due to the proper performance of the Mullet by-products protein hydrolysate on DPPH and ABTS free radicals scavenging and the ferric ion reduction, it can be stated that, this product can be used as an antioxidant compound.

The purpose of this study was to determine separate and combined effect of plant extracts of garlic (Allium sativum), ginger (Zingiber officinale) and fennel (Foeniculum vulgare) along with different levels of soybean meal on growth performance and some blood parameters of rainbow trout. plant extracts (1% garlic, 1% ginger, 1% fennel and a mixture including 1% garlic + 1% ginger + 1% fennel) were added to experiment diets at two protein levels of soybean meal (25 and 75%). Three hundred rainbow trouts (4.99±0.26 g) were reared with 10 experiment diets and triplicate groups for 8 weeks. At the end of the experiment, the effect of the experimental treatments on growth performance and some blood parameters was measured. The results showed a significant increase in growth performance (final weight, weight gain, specific growth rate, food conversion ratio and protein efficiency rate) and blood parameters (red blood cell count, white blood cell count, hemoglobin, hematocrit and mean corpuscular hemoglobin (MCH)) in experimental treatments (especially the mixture of plant extracts) compared to the control (without plant extract) (P<0.05). The addition of garlic, ginger and fennel plant extracts (especially the mixture of plant extracts) at different levels of soybean meal (25 and 75%) in the diet of rainbow trout has a significant effect on growth performance and immunity.

The aim of present research in the first stage was to extract astaxanthin from Haematococcus pluvialis using acid-acetone method and then nanoencapsulation of the pigment using maltodextrin-sodium caseinate coating. In the next step, antioxidant and antibacterial activities of nanocapsules carrying astaxanthin and the free form of the pigment was evaluated. In order to evaluate antibacterial activity of the samples, Listeria monocytogenes, Staphylococcus aureus, Streptococcus iniae, Bacillus subtilis (Gram positive), Yersinia ruckeri, Escherichia coli and Enterobacter aerogenes (Gram negative) were used. The results showed that the antioxidant activity of nanocapsules carrying astaxanthin is significantly higher than the free form of pigment (p<0.05); In addition, this activity was improved by increasing the concentration of samples from 100 to 200 µg/ml (p<0.05). By astaxanthin nanoencapsulation, the diameter of non-growth zone of the studied bacteria increased (p<0.05), but minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the pigment and its carrier nanocapsules decreased (p<0.05). According to the results of zone of inhibition, Gram positive (except Listeria monocytogenes) and Gram negative bacteria were resistant up to concentrations of 60 and 80 µg/ml of samples, respectively. In the following, the MIC and MBC of the pigment (free and nanoencapsulated forms) for the seven bacteria ranged from 50 to 400 and 100 to 500 µg/ml, respectively. The results of evaluation the antioxidant and antibacterial activities of nanocapsules carrying astaxanthin during storage period (30 days at 4ºC) indicated stability and no significant change of these properties (p>0.05). According to the values of diameter of non-growth zone, MIC and MBC, Listeria monocytogenes was the most sensitive bacteria against astaxanthin and its carrier nanocapsules. Based on the findings, astaxanthin extracted from Haematococcus pluvialis has antioxidant and antibacterial activities, and these properties are improved by the pigment nanoencapsulation using maltodextrin-sodium caseinate coating.

Growth is a very important factor in economic efficiency of fish breeding farms, so its increasing can improve the fish ponds conditions. For this purpose and for studying the synergistic effects of different amounts of lactic Acid and probiotic lactobacillus acidophilus on growth function, corpse quality and some blood factors of Oncorhynchus mykiss; 540 fishes with average weight of 4:15 ± 2.1 gr in 9 treatments with 3 repetitions were feed by trial food ration including standard trial food ration with and without organic acid and probiotic of 8 weeks. The results showed that the most final weight; weight growth percentage, specific growth, protein efficiency and qualification factor was existed meaning fully in D8 treatment (which feed by ration including probiotic with 109 cfu/g density and 1 % edible lactic acid, D9 treatment (which feed with ration including 109 cfu/g and 1 % edible lactic acid) and specially in D9. Conversion factor in D9, treatment was recorded lower than other treatments (p < 0/05). No significant difference was recorded in fat, protein, ash and humidity amounts between treatments (p > 0/05). The hematocrit level and white blood numbers in D8 and D9 treatments were more than other treatments (p > 0/05) but there was no significant difference in red blood and hemoglobin numbers (p > 0/05).

The purpose of present study was to use nanocapsules carrying astaxanthin pigment in common sausage formulation as a substitute for sodium nitrite and search for pathogenic and spoilage microorganisms in the product. For this purpose, after extracting astaxanthin from Haematococcus pluvialis microalgae and producing nanocapsules carrying pigment with maltodextrin-sodium caseinate combined coating, five treatments using different proportions of sodium nitrite and nanocapsules carrying astaxanthin along with control were designed and evaluated in term of the presence of Clostridium perfringens, Staphylococcus aureus, coliform, salmonella, Escherichia coli, Clostridium botulinum, lacticacid bacteria bacteria, yeasts and molds during 28 days of storage at refrigerator temperature. The results showed that in the treatment with the permissible limit of sodium nitrite or 120 mg/kg (treatment A) and also the treatments that this limit was replaced by 30 mg/kg (treatment C) and 60 mg/kg (treatment D) of nanocapsules carrying astaxanthin, the counts of Clostridium perfringens, Staphylococcus aureus, and coliform bacteria were within the standard limit and recorded less than 10 cfu/gr. In treatments containing only 120 mg/kg nanocapsules carrying astaxanthin and also containing 30 mg/kg sodium nitrite and 90 mg/kg nanocapsules carrying astaxanthin (treatment E), only on day 28, the counts of three mentioned bacteria were more than 10 CFU/gr. Further, it was found that none of the research treatments contain Salmonella, Escherichia coli and Clostridium botulinum bacteria. Also, all five formulated treatments were within the standard range in terms of lactic acid bacteria during storage time. The results of counting molds and yeasts showed that this treatments, unlike the control sample, did not have any mold and yeast colonies in the whole of storage period. According to the findings of this research if 50% of permissible sodium nitrite limit using nanocapsules carrying astaxanthin is replaced, it is possible to produce a product free of health-threatening microorganisms.

One of the things that determines the type and limit of efficiency of hydrolyzed proteins in the food industry (humans and livestock, poultry and aquatic animals) is the degree of desirability of functional properties and the type and composition of amino acids. The aim of the present study was to produce hydrolyzed protein from three sources including fish (FPH), poultry (PPH) and shrimp (SPH) waste in the first stage and to compare the functional properties, amino acid profiles and chemical index of these three types of proteins in the second stage. The results showed that among these three types of proteins, the highest solubility (94.26±1.18%), emulsion stability index (115.42±2.24 min), foaming capacity (182.61±3.15) and foam stability (134.75±1.46%) and water holding capacity (4.87±0.2 ml/g) were significantly related to SPH (p<0.05). In addition, no significant difference was recorded between SPH and FPH in terms of emulsifying activity index and oil absorption capacity (p>0.05). It was further found that the emulsion stability index in PPH and FPH are almost the same (p>0.05). The ratio of essential amino acids to total amino acids in SPH, PPH and FPH are 0.54, 0.55 and 0.52, respectively, and the ratio of flavorful amino acids to total amino acids in these proteins is 0.35, 0.34 and 0.41 was reported. Comparing the amino acids of these proteins with the needs of carp, it was found that the amino acids methionine and phenylalanine are limiter in all three proteins (chemical index<1). From among the three proteins produced, only SPH was fully able to meet human needs, and the chemical index of all its amino acids for humans was reported to be higher than one.

Biofloc technology is a technique to maintain water quality by absorbing water nitrogen and converting it into the microbial protein. The purpose of this study was to investigate the effects of adding Nannochloropsis oculata and Isochrysis galbana on biochemical composition of biofloc and Nile tilapia (Oreochromis niloticus) fillet. This study was carried out using 5 treatments including control (T1), biofloc group (T2), treatments containing biofloc and N. oculata (T3), biofloc and I. galbana (T4), and biofloc and combination of both algae (T5) on Nile tilapia with a density of 15 fish per tank (with water intake volume of 150 liters) and in the system without water exchange in a period of 60 days. According to the results, the highest values of fish fillet fat were obtained in the treatments containing biofloc (p<0.05). No significant difference was observed in the dry weight and carcass protein values among the treatments containing biofloc (p>0.05); however, significantly highest compared to the control (p<0.05). The amount of ash did not show a significant difference among experimental treatments (p>0.05). Also, the highest amount of carbohydrates was observed in the control group (p<0.05). Based on organoleptic properties of tilapia fillets raised in the biofloc system and control treatment, fillet color, taste, texture, chew ability, and general acceptability did not exhibit any significant differences among different treatments (p>0.05). Using 75% of the feeding required for tilapia in the biofloc system caused an elevation in body protein compared to the control treatment. In addition, the amount of fat also upraised due to the employment of this system. Using single-celled algae resulted in an increase in the amount of biofloc and an effect on the composition of Nile tilapia fish fillets.

This study evaluated the effect of different levels of dietary rainbow trout by-product protein hydrolysate on hematological, immunological and biochemical serum parameters and antioxidant enzymes of juvenile Siberian sturgeon (Acipenser baerii). For this purpose, 300 fish with an average weight of 67 ± 3 g were distributed in 12 tanks and were fed for 56 days with different levels of by-product protein hydrolysate (PH) in 4 treatments including 0 (control), 5g (5PH), 10g (10PH) and 20g (20PH per kg of feed. The highest white blood cell count and hematocrit percentage were observed in the treatments of 10PH and 20PH which was significantly different from those fed with 5PH and control (p<0.05). The highest amount of the serum glucose and the lowest amount of triglyceride were obtained in 10PH and 20PH. Fish fed 10PH and 20PH exhibited lower levels of AST and ALP enzymes than the control group (p<0.05). Evaluation of serum immune indices showed that there was a significant difference in IgM, C3, ACH50 and serum respiratory burst activity of fish fed 10PH compared to other treatments (p<0.05). Also, lysozyme activity, total protein content, complement component C4 in fish fed with 10PH and 20PH displayed a significant difference with 5PH and control group (p<0.05). In this study, serum superoxide dismutase and catalase indices in 10PH and 20PH revealed a significant difference with other treatments (p<0.05), in addition to the activity of the glutathione peroxidase (p<0.05). Overall, effects of PH, especially 10PH on the examined indices in Siberian Sturgeon were positive and significant.

In the present research, after extracting astaxanthin from Haematococcus microalgae and nanoencapsulation it with maltodextrin-sodium caseinate combination coating, carrier nanocapsules with different ratios replaced sodium nitrite (limit of 120 mg/kg) in the sausage formulation. Then, the microbial (Count of mesophilic, psychrophilic, enterobacteriaceae, lactic acid and pseudomonas bacteria) and tissue properties of the formulated sausages were evaluated and compared during the storage period (28 days at refrigerator temperature). The results showed that the treatments that were formulated with ratios of 1 (30 mg/kg) to 3 (90 mg/kg) and 1 (60 mg/kg) to 1 (60 mg/kg) of nanocapsule to sodium nitrite (C and D) have the same efficiency in terms of the ability to inhibit the growth and proliferation of bacterial groups compared to the treatment of 120 mg/kg (A) of sodium nitrite and in the all of storage period, the minimum count of bacteria is related to these treatments. The treatment containing 90 mg/kg of nanocapsules and 30 mg/kg of sodium nitrite (E) had the same ability as treatments A, C and D in inhibiting some bacterial groups until the middle of the storage period. Also, the count level in the treatment containing only nanocapsules (120 mg/kg, B) was significantly lower than the control. The results of measuring the texture characteristics of the treatments showed that the effect of nanocapsules carrying astaxanthin on increasing the water holding capacity of sausages and also reducing of cooking loss, hardness, gumminess, chewiness and tissue cutting is more than sodium nitrite. Springiness, cohesiveness and porosity indices of sausages formulated with different proportions of nanocapsules and sodium nitrite had no significant difference (p>0.05) and were more favorable than the control. In the following, it was found that the texture indicators of the formulated treatments (unlike the control) did not change significantly during the storage period (p>0.05).

The aim of the present research in the first stage was to extract astaxanthin from Haematococcus microalgae (Haematococcus pluvialis) by combined acid-acetone method and evaluate the efficiency of the process. Then, astaxanthin extracted was nanoencapsulated with maltodextrin-sodium caseinate combined coating and physical, antioxidant and color properties of nanocapsules were evaluated along with the pure form of the pigment (during one month of storage at refrigerator temperature). The results showed that with saponification and primary and secondary purification, the efficiency of the extraction process increased and the amount of pigment during the mentioned steps increased from 8.11 to 21.76 mg/g. According to the findings, the size and zeta potential of the produced nanocapsules were 269.1 nm and +46.71 mV, respectively; In addition, the efficiency of the nanoencapsulation process was recorded as 85.19%. The release profile of astaxanthin from nanocapsules in Simulated Gastric Fluid (SGF) and Simulated Intestinal Fluid (SIF) showed that the release of the pigment varies from 3.21 to 14.28 in SGF and from 18.49 to 41.89% in SIF. Based on the results, the DPPH free radical scavenging activity of pure pigment and nanocapsules (at concentrations of 100 and 200 μg/ml and 0, 15 and 30 days) was ranged from about 21 to 57 and 53 to 70%, respectively. This amount for the reduction power of ferric ion was reported from 0.12 to 0.54 and 0.55 to 0.71 absorbance at 700 nm wavelength, respectively. In the metal chelating activity test, the range of changes was recorded from 23 to 52 and 52 to 75%, respectively. With the nanoencapsulation of the pigment and increasing the concentration, its antioxidant activity increased significantly (p<0.05). Also, unlike the pure form of astaxanthin, the antioxidant activity of its carrier nanocapsules remained constant during storage (p>0.05).

Investigating the topic of double contrasts in literary and artistic works for a better and deeper understanding of these works has attracted the attention of contemporary linguists and narratologists. In this research, by looking at Saadi's works and ideas, we have paid attention to the investigation of double confrontations or mutual couples as one of the main pillars and elements in the components that Saadi has expressed the themes and themes related to health and mental health. According to the nature of the components studied in this thesis, the paradigm of the present research is descriptive-analytical and the method of representation is done through qualitative content analysis. The field of study and the scope of the current research, which was selected through a targeted sampling of Saadi's works, were determined based on the principle of sufficiency and sufficiency of evidence. The results of the research show that the contrast of words with opposite and opposite meanings covers a significant part of Saadi's poems and writings. With a structuralist look at the investigated examples, we find that these signs give attention to the real and objective explanation of practical solutions to obtain peace and comfort based on moral, mystical and educational teachings from the artistic and semantic point of view, and in the form of semantic, implicit, A structure in the sentence unit and literary contrasts are presented in Saadi's speech.

This study was aimed to determine the effect of different levels of dietary rainbow trout (Oncorhynchus mykiss) visceral protein hydrolysate on growth performance, carcass composition, digestive enzymes, and bacterial flora of juvenile Siberian Sturgeon (Acipenser baerii). For this purpose, 300 juvenile Siberian Sturgeon with an average initail weight of 67±3 g were distributed in 12 tanks with a volume of 2000 L. 25 fish was introduced in each tank and were fed with different levels of protein hydrolysate (PH) in 4 treatments including 0 (control), 5 (5PH), 10 (10PH) and 20 (20PH) g of protein hydrolysate per kg of feed for 56 days. Based on the results, all growth indices improved in all treatments containing PH compared to the control (p<0.05) and the highest specific growth rate, weight gain and weight gain percentage were in 10PH and showed a significant difference compared to others (p<0.05). In this study, the lowest rate of feed conversion ratio was observed in 10PH and the highest rate was observed in the control. Fish fed with 10PH had also the highest amount of crude protein (19.10±0.14%) and the lowest percentage of lipid (5.60±0.15%). The results showed that the amylase and lipase enzyme activitites in 10PH treatment was significantly higher than other treatments (p<0.05). Also, trypsin enzyme activity in 10PH was significantly higher than the control and 5PH (p<0.05). The number of lactic acid bacteria in the treatment 10PH showed the highest numbers (p<0.05). In general, the effect of visceral protein hydrolysate, especially in treatment 10PH, on the growth indices, body composition, digestive enzymes, and the number of intestinal lactic acid bacteria of juvenile Siberian Sturgeon was positively and significantly evaluated and this treatment is recommended to improve the investigated parameters.

Nisin is one of the antimicrobial substances that is used today as a preservative in various foodstuffs. It is a bacteriocin comprised of 34 amino acids and a molecular weight of 3.5 Da. With all the benefits of nisin, there are barriers to its use in dairy and protein rich products. One of these barriers is the combination of nisin with fats, proteins and sugars and the consequent reduction of its antibacterial activity. In the food science and industry, the use of the technique of encapsulation and production of liposome is the best possible solution in such cases. Also, by adding an antimicrobial agent such as chitosan to the coating of nanoliposomes, the antibacterial activity of the product may be increased. The aim of the present research was to produce nanoliposomes carrying nisin with (and without) chitosan coating and to evaluate the physical and antibacterial properties against two gram-positive bacteria, Bacillus cereus and Staphylococcus aureus. 

In this study, four treatments of nanoliposomes carrying nisin (NN), nanoliposomes carrying nisin coated with chitosan 0.05% ((NN-CH (0.05)), nanoliposomes carrying nisin coated with chitosan 0.1% (NN-CH (0.1)) and nanoliposomes carrying nisin coated with chitosan 0.5% (NN-CH (0.5)) were prepared and examined in terms of physical properties (average particle size, particle dispersity index, zeta potential and encapsulation efficiency) and antibacterial activity (against two gram-positive bacteria, Bacillus cereus and Staphylococcus aureus with two diffusion methods in agar medium and microdilution test). This research was conducted in a completely randomized design and SPSS and EXCEL softwares were used for statistical analysis and drawing of diagram, respectively. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level. 

The results showed that the average particle sizein different treatments with each other are significantly different (P<0.05) and vary from about 110 to 327nm; Also as the amount of chitosan in the coating increased, the particle size increased (P<0.05). This indicates the successful binding of chitosan to the surface of the nanoliposome, which results in the formation of a layer around the nanoliposome and an increase in particle size. Particle dispersity index was recorded less than 0.3 in all treatments and was not related to the amount of chitosan in the coating. With increasing the amount of chitosan in the coating of nanoliposomes, zeta potential increased significantly (P<0.05). This index changed from -55.34 in NN treatment to 53.14 mV in NN-CH (0.5) treatment. In fact, chitosan as a cationic polysaccharide changes the potential to positive values. As the amount of chitosan in coating of nanoliposomes increased, the encapsulation efficiency increased significantly in the treatments (P<0.05); this index increased from 32.19% in NN treatment to 75.14% in NN-CH (0.5) treatment. The results of the antibacterial activity of nisin in two methods of diffusion in agar medium and microdilution test showed that its antibacterial activity increased with nanoencapsulation of nisin with (and without) chitosan coating (p<0.05). Also, with the increase in chitosan concentration, the antibacterial activity of carrier nanoliposomes increased and the highest antibacterial activity was recorded in NN-CH (0.5) treatment (p<0.05). The diameter of the non-growth halo of Bacillus cereus against the research treatments (with five concentrations of 2.5 to 25 μg/ml) varied from about 4.5 to 17.5 mm. This amount for Staphylococcus aureus was recorded from 2.1 to 26.5 mm. By increasing the concentration of nisin and carrier nanoliposomes, the diameter of the halo of non-growth of both bacteria increased significantly (p<0.05). But an exception was recorded in this case; The diameter of the non-growth halo for Staphylococcus aureus in two concentrations of 2.5 and 5 μg/ml of treatments was the same and had no significant difference (p>0.05). The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the examined treatments for Bacillus cereus were in the range of 100 to 400 and 200 to 500 μg/ml, respectively. These two concentrations for Staphylococcus aureus were recorded as 50 to 200 and 100 to 400 μg/ml respectively. Based on the values of diameter of non-growth halo, MIC and MBC it can be claimed that Bacillus cereus is more resistant to the examined treatments than Staphylococcus aureus.Nanoencapsulation of nisin in the form of carrier nanoliposomes with chitosan coating is a suitable solution to improve its physical and antibacterial properties. In such a way that by increasing the concentration of chitosan in the coating, both of the aforementioned properties improved significantly. Nanoliposomes carrying nisin with (and without) chitosan coating have the ability to inhibit the growth and killing Bacillus cereus and Staphylococcus aureus bacteria. The antibacterial activity increases with the increase in nisin and carrier nanoliposomes concentrations. The value of non-growth halo, minimum inhibitory concentration and minimum bactericidal concentration confirm that Bacillus cereus is more resistant to nisin and its carrier nanoliposomes than Staphylococcus aureus.

This review aims to evaluate the intrinsic properties and different applications of phycocyanin pigment in the food and pharmaceutical industries. In addition, in each section, a detailed history of the research conducted in the field of phycocyanin is presented. Phycocyanin is a blue pigment, a light receiver with antioxidant and fluorescent properties in cyanobacteria, and two algae from the genus rhodophytes and cryptophytes. Phycocyanin pigment consists of two relatively similar subunits α and β. The alpha chain contains one phycocyanobilin attached to cysteine 89 and the beta chain contains two phycocyanobilins attached to cysteines 84 and 155. Phycocyanin is commercially produced from spirulina algae (spirulina platensis), in the form of photoautotrophic cultures, and open environments in large ponds or pools in tropical or subtropical areas at the edges of oceans. This pigment can be extracted from the mentioned algae by using different techniques such as enzymatic method, ultrasound, freezing-defrosting, mineral solvent, homogenization, stress and osmotic shock, high hydrostatic pressure, ultracentrifuge, and ultra homogenization. Depending on the extraction conditions, each method has its advantages and disadvantages, but the enzymatic and ultrasound methods are more efficient than other methods. Phycocyanin has many medicinal and therapeutic properties, including anti-cancer and anti-inflammatory; In addition, the positive effect of this pigment on nerve cells, kidneys, and the immune system has been confirmed. Phycocyanin, having three colorings, antioxidant and antimicrobial properties, has the potential to be used in various food formulations, such as yogurt, cheese, ice cream, etc., which have been proven in various research.

The aim of this study was to evaluate the different properties of bioactive peptides encapsulated with a combined coating of nanoliposome and chitosan. Therefore, the wastes of shrimp processing and packaging centers were hydrolyzed using Neuterase enzyme and the antibacterial, antioxidant and antihypertensive properties of the product were evaluated in the form of five treatments of P (free peptides), NP (peptide-carrying nanoliposomes), NP-CH-0.05 (peptide-carrying nanoliposomes with a coating of 0.05% chitosan), NP-CH-0.1 (peptide-carrying nanoliposomes with a coating of 0.1% chitosan) and NP-CH-0.5 (peptide-carrying nanoliposomes with a coating of 0.5% chitosan). The results showed that all research treatments have certain antibacterial, antioxidant and antihypertensive properties. P and NP treatments provided almost equal values for all three properties and their properties did not differ significantly (p>0.05). Chitosan-coated treatments had significantly more antibacterial, antioxidant and antihypertensive properties than P and NP treatments (p<0.05). In chitosan-coated treatments, with increasing the amount of chitosan in the coating, all three mentioned properties were significantly increased (p<0.05). The highest growth inhibition activity of Escherichia coli, Bacillus cereus and Staphylococcus aureus (45.89±0.96, 34.82±0.75 and 49.67±1.45%, respectively), the maximum amount of inhibition of DPPH, ABTS and linoleic acid peroxidation (63.52±2.86, 73.91±0.29 and 89.06±2.11%, respectively) and also the most effective antihypertensive property (37.91±1.29%) were related to NP-CH-0.5 treatment.

Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate in these conditions is much slower than storage in refrigerated conditions. Therefore, it seems necessary to use a method that can control the oxidation of shrimp in both freezing and refrigerating conditions. The aim of this study was to evaluate the feasibility of controlling shrimp oxidation (at refrigerator temperature) using whey protein coating containing ascorbic acid or α-tocopherol, and to compare the efficacy of these antioxidants (in combination with whey protein).  In order to advance the purpose of the research, shrimp fillets were stored in four treatments, including treatments No. 1 (control), 2 (shrimp fillet coated by whey protein), 3 (shrimp fillet coated by whey protein + ascorbic acid) and 4 (shrimp fillet coated by whey protein+ α-tocopherol) at refrigerator temperature for 9 days.  In order to evaluate the oxidation intensity and also the stability of the treatments against oxidative damage, peroxide indices, free fatty acids, anisidine and thiobarbituric acid of the treatments were determined on days 0, 3, 6 and 9. This study was implemented in form of completely randomized design and data were analyzed by one-way ANOVA. Significant differences among means were tested by Duncan's test at 95 confidence level.  The results showed that whey protein alone (treatment 2) as shrimp coating can partially control the oxidation process of fillet fats compared to control. But when whey protein was combined with ascorbic acid (treatment 3) and α-tocopherol (treatment 4), the coatings' strength against oxidative deterioration significantly increased (p<0.05). According to our findings, during the storage period, the lowest amount of peroxide, free fatty acids, anisidine and thiobarbituric acid indices were related to treatment 3 (p<0.05). During the storage period, all the mentioned indicators (in all treatments) had an increasing trend, but the slope of this trend was different and the lowest slope was related to treatment 3. Comparison of fresh shrimp fillet fatty acid profile with fatty acid profile of treatments at day 9 showed that the whey protein coating combined with ascorbic acid (treatment 3) had the most protective effect on the structure of fatty acids. Overall, according to the results of the present study, it can be claimed that whey protein- ascorbic acid coating is more effective than whey protein-α-tocopherol coating to increase the oxidative stability of shrimp fillet. Therefore, the ascorbic acid is more efficacious than α -tocopherol (in combination with whey protein) in controlling the oxidation of shrimp fillets.

The aim of this study was to investigate the functional properties of bioactive peptides produced from shrimp wastes in processing centers in three degrees of hydrolysis. For this purpose, the wastes of shrimp processing centers were hydrolyzed in three times of one, two and three hours using protamex enzyme and the functional properties of the resulting peptides (SPH1, SPH2 and SPH3) were evaluated. The results showed that with increasing the hydrolysis time from one to two and three hours, the degree of hydrolysis and nitrogen recovery of the process increased significantly (p<0.05). According to the findings, the solubility of SPH3 was significantly higher than SPH1 and SPH2 and its maximum was reported at pH=10, equal to 97.82±1.54% (p<0.05). SPH1 had higher emulsifying activity and emulsion stability index than SPH2 and SPH3. In this peptide, the highest value of emulsifying activity index was reported 68.15±2.84 m2/g, which was related to pH=10. But the maximum emulsion stability index was reported at pH=6 (166.84±5.08 minute). The highest measured foaming activity was 165.52±5.91% which was recorded at SPH1 and pH=10. Also, the maximum foam stability among the peptides was measured 118.32±3.23%, which was related to SPH1 at pH=6. SPH1 had a higher oil absorption capacity (5.92±0.33 ml/g) than SPH2 and SPH3 (p<0.05). The highest water holding capacity (5.18±0.71 ml/g) was related to SPH3 (p<0.05). According to the findings, the functional properties of peptides produced from wastes of shrimp processing centers using protamax enzyme are at an acceptable level for use in various foods.

The aim of this study was to investigate the effects of sodium caseinate (SC) edible coating enriched with Rosmarinus officinalis essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during 20 days of refrigerated storage (4±1˚C).  Aqueous solutions of sodium caseinate (SC) 8% (w/w) were prepared in the form of 4 treatments of SC without essential oil and SC with rosemary essential oil in three concentrations (0.25%, 0.5% and 1% (v/w)), then applied as a coating on the rainbow trout and refrigerated for 20 days, and every 4 days, chemical (pH, total volatile basic-nitrogen, thiobarbituric acid and peroxide value) and microbiological (total viable count and psychrotrophilic count) analysis were performed on them. The results showed that control samples exceeded the acceptable limit of microbiological and chemical values on around days 12, while SC+1%R samples exceeded the acceptable limit after 16 days of storage and did not exceed the peroxide value and thiobarbituric acid limit even after 20 days of storage. This study showed that Sodium casein coating has an inhibitory property against oxygen and the use of rosemary essential oil in its composition reduces the oxidative, chemical and microbial spoilage of rainbow trout.