Food and Health
Volume:4 Issue: 3, Summer 2021

Today, food enrichment is one of the most widely used methods in benefiting the food processing industry. The effects of four different dietary groups [basic diet (I), basic diet+flaxseed oil (II), basic diet+non-absorbable fiber+flaxseed oil (III)& basic diet+non-absorbable fiber+fish oil (IV)] were studied on the development of eggs with high content of long-chain omega-3 fatty acids &vitamin D3. To achieve this goal, the egg yolk oil was extracted by the cold extraction method and analyzed by gas chromatography. A total of 24 fatty acid compounds were identified in egg yolk oil, which ~48-52% of contained monounsaturated fatty acids (mainly oleic acid). The diet modifications significantly (p<0.05) increased the total content of egg yolk omega-3 fatty acids, and the highest value was observed in the diet (III) (84.2% increase compared to the control). The highest elevations were observed in ALA (3.49%), DPA (0.24%), and DHA (1.21%) fatty acids. Also, the ratio of ω-6/ω-3 fatty acids was ~18.36% in the control group (I), while in the diets II, III, and IV, the ratios decreased to ~3.79 (~80%), ~3.16 (~83%), and ~6.09 (~67%), respectively. Overall, the results indicated that diet (III) & (IV) were the most effective to increase the content of omega-3 fatty acids and Vit-D3 in egg yolk, respectively.

To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan (0, 0.25, and 0.5%) levels and their interaction. At the end of the experiment, the nutritional value including Vitamin C, total soluble solids, total acidity, Phenol and antioxidant activity in button mushroom were recorded. The results stated that the maximum levels of all traits were obtained in response to use ‘1.5 mM ascorbic acid + 0.5% chitosan. The minimum percentage of weight loss was observed at 3 mM ascorbic acid + 0.25% chitosan at 12th days and maximum value belongs to control treatment. Delaying of senescence and increasing of the nutritional value of button mushrooms in response to the association of these materials with molecules and prevention of their breakdown. The highest shelf life equivalent to 14.6 days was in 5‘1.5 mM ascorbic acid + 0.25% chitosan’ treatment that caused an increase of 8 days in comparison with control.  It can be said that the application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.

The zoonotic 2019-nCoV is driving an apparent rapid spread among human populations. Apart from deaths and disabilities, the social and economic downturn of viral spread is inevitable. Currently, there isn't any specific vaccine or treatment and there is an urgent need for early interventions based on available information about the subject. In this review article, after an introduction to 2019-nCoV outbreak and behavioral changes, the role of health care workers, universities, and the government is reviewed. In addition, the personal and social controlling behaviors associated with 2019-nCoV disease are comprehensively discussed. Given that medical teams are expected to treat the patients by working for long hours and scarifying their lives, concurrently, sectors such as government, university and health care workers have a critical role in prevention and control measures. Pandemics require changing of social and personal behaviors regarding socialization, hygiene, etc. Implementation of vigilant controlling measures associated with personal and social behaviors such as timely dissemination of accurate information, early identification, and isolation of people who have 2019-nCoV disease, quarantine, stopping mass gatherings, providing advanced remote medical treatments, and education of personal hygiene seems to be the most efficient interventions to contain the pandemic of 2019-nCoV. Personal and social preventive behaviors suppress the peak and slowdowns the rapid spread of outbreaks until effective drugs and vaccines become available.

The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, as well as some traits of the samples, were tested. The results showed that the acidity was ranged from 2.3-3.2.40%. The different levels of extracts had not a significant effect on the acidity, brightness, and TSS. The total phenol content, followed by a significant enhancement in antioxidant activity and retention of vitamin C (p<0.05). The total phenol, vitamin C, and antioxidant activity of samples containing aqueous extract were significantly higher than ethanolic extract. The results of the sensory evaluation showed that samples containing 0.2% and 0.5% aqueous extract had similar sensory acceptance to the control. Taste and odor scores of other treatments were not different from the control, but their color and overall acceptance scores were significantly lower than the control. Based on the obtained results, it can be concluded that extracts, (especially aqueous extract), have significant pragmatic activity and can be used as natural antioxidants to better preserve vitamin C in ketchup sauce.

Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum is considered a native gum and stabilizes the beverage. So, soy protein isolates and Persian gum-based functional beverage enriched with jujube extract was investigated in this study. The formulations were evaluated with ratios of 1% and 3% of Persian gum and with ratios of 1.5% and 3% of soy protein isolate. The evaluation included pH, Brix, turbidity, sedimentation, viscosity, and sensory properties. The outcomes showed that the highest viscosity was related to D beverage containing the highest amount of soy protein and Persian gum and also, a vice versa relation between the spindle round and viscosity was observed and so that increasing the speed to 100 rpm led to a decrease in viscosity. Moreover, the highest pH and turbidity were seen in the D beverage and this had the lowest amount of sedimentation after the C beverage. The effect of different amounts of Persian gum and soy protein on sensory evaluation was quite evident and the best features were observed in C beverage.

This research was carried out in Pakdasht private greenhouse, to evaluate the effect of putrescine, spermine, and spermidine on the quantity of Basil under conditions of salt stress as a factorial experiment in a completely randomized block design with three replications in 2016-2017. The treatments included the application of putrescine, spermine, and spermidine at levels 4 (0, 50, 100, and 150 mg/l), salinity stress at four levels (0, 50, 100, and 150 mM), and control treatment (distill water). The results showed that the interaction effects between polyamines, salinity, and concentration on Potassium, Phosphorus, Calcium, Manganese, Manganese Zinc, Iron, Cupper content, was statistically significant at 1% level. K, P, Ca, Mg, Mn, Zn, Fe, Cu content raised in all polyamine treatments.  Interaction and simultaneous exposure of 150 mg/l spermidine and low salinity had a positive effect on all the studied plant traces. In addition, the findings indicated that the concentration of 150 mM sodium chloride solution reduced the mentioned traits. However, spermidine improved this condition and symptoms of stress and damages were less observed in spermidine-treated plants. Therefore, it seems that the enhancement synthesis of compounds in plant tissues acts as a health activator in the human body.