نشریه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
سال چهارم شماره 2 (پیاپی 14، پاییز 1403)

Fiber is a beneficial nutrient for improving the functioning of the digestive system and the process of food digestion. Insufficient intake or lack of fiber in the diet may lead to digestive problems such as constipation and bloating. Fiber deficiency can also manifest as increased blood cholesterol levels and fluctuations in blood sugar levels. Given that meat is poor in fiber content, this study investigated the effects of using watermelon rind flour as a fiber source on the rheological, textural, and physicochemical properties of hamburgers. The results of the present research indicated that utilizing watermelon rind powder as a dietary fiber source can be incorporated into hamburger formulations, thus producing new products with significant nutritional value and acceptable textural and sensory properties. The incorporation of watermelon rind flour in the hamburger formulation significantly reduced the protein and fat content in hamburger samples and decreased their ash content. Additionally, it had no significant effect on the product's moisture content (p ≤ 0.05). Comparison of the mean data results showed that adding watermelon rind flour significantly increased the hardness and chewiness parameters of the produced samples. Analysis of variance results indicated that adding watermelon rind flour significantly reduced the cooking shrinkage percentage, decreased the diameter, and increased the thickness of the product compared to the control sample. Moreover, at the 12 percent level, it caused an increase in the product's cooking loss. The results from data comparison showed that with increasing substitution levels, except for appearance, the sensory properties scores significantly decreased. According to the data analysis results, the addition of watermelon rind flour to hamburger samples caused a significant increase in the pH compared to the control sample. This increase was considered significant. Based on the obtained results, the treatment containing 8 percent watermelon rind powder was identified as the superior treatment.

Tuberculosis (TB) is an infectious disease and one of the major global health concerns. The aim of the present study was to evaluate the antimicrobial effect of garlic and astragalus extracts containing copper oxide nanoparticles on Mycobacterium tuberculosis in a mouse model. This study was conducted over a six-month period in 2022 at Sebalan Darou Company and the Tuberculosis Laboratory in Nahavand city, Iran. After extraction and nanoparticle synthesis, the susceptibility of the strains to the studied mixture was measured using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). After ensuring the induction of the disease, 20 Wistar rats were treated for 21 days with a mixture of garlic and astragalus extracts containing copper oxide nanoparticles at a dose of 25 mg/kg of body weight, and they were evaluated using the tuberculin test. The results showed that the bacteria exhibited good sensitivity to the garlic and astragalus extract mixture containing copper oxide nanoparticles, and in half of the mice that received the mixture, the tuberculin test was negative. Based on the findings, the synergistic effect of the garlic and astragalus extracts containing copper oxide nanoparticles demonstrated promising efficacy in reducing TB infection and was proposed as a potential approach for anti-TB interventions.

Cold plasma is an innovative technology in the food industry that has significant potential for extending the shelf life of fruits. This technology can effectively increase the longevity of fruits due to its capability to kill microorganisms and deactivate spoilage enzymes. This research investigates the effect of cold plasma with argon gas on the shelf life of red guava fruit (Psidium guajava L.). In this study, guava fruits were contaminated with a microbial strain of Aspergillus niger and subsequently treated with various cold plasma treatments for different durations (ranging from 150 to 1200 seconds). The results showed that the use of cold plasma significantly reduced the number of molds and improved the physical and chemical properties of the fruits. Additionally, sensory evaluations indicated an increased acceptability of the cold plasma-treated fruits. The changes in pH and fruit firmness also improved, indicating better quality in the treated fruits. Based on obtained results, cold plasma is an effective, non-thermal method for preserving quality and extending the shelf life of red guava. It can serve as an alternative method in post-harvest management of horticultural products. The application of cold plasma may contribute to the development of new technologies for the preservation and storage of agricultural products, particularly in international markets.

Flour and bread make up a large part of the table and diet of Iranians. However, the weakness of wheat production in the country is one of the constant problems of the flour and bread industry, which has caused many problems in this industry, and flour mixing is always implemented as the main solution. In the present study, the mixing of strong flour with weak flour in different proportions and its effect on the quality indicators of flour and bread production were investigated. First, samples of 18% flour from the Sardari wheat variety, which is a weak wheat variety, were prepared and in the ratios of 20-80, 30-70, 50-50, 30-70% and 20-80 with 18% flour and strong wheat sample of variety 19. 80N-mixed and rheological and quality indicators (including wet gluten percentage, dry gluten percentage, gluten index, Zelny test, Falling number, ash percentage, moisture percentage, measurement of flour color with image processing technique) And the results showed that the treatment of mixing 70% of weak flour with 30% of strong flour due to the high level of all indicators related to flour and bread, including dry and wet gluten percentage, gluten index, Zelani and Falling number, ash percentage, moisture and protein, texture, aroma and smell, chewability, porosity, appearance and color indicators of bread, compared to other mixes, and also no significant difference compared to mixes with a higher percentage of strong flour can be suggested as the best mix.

Traditional cheese is one of the most popular types of cheese in the western regions of Iran. Contamination of cheese with pathogenic microorganisms can pose a risk to human health and result in significant economic losses. The aim of the present study was to investigate the presence of Escherichia coli and Staphylococcus aureus and to determine their antibiotic resistance patterns in traditional cheeses produced in Jolfa County. 60 samples of traditional cheese were randomly collected from shops in Jolfa County. To examine the presence of the targeted microorganisms according to national food standards, the study utilized Giolitti-Cantoni broth, Baird-Parker agar, blood agar, and Mueller-Hinton agar, as well as diagnostic and biochemical tests for bacterial species confirmation. The antibiotic resistance pattern against six antibiotics was determined. The results indicated that all samples were contaminated with Staphylococcus aureus and Escherichia coli. Additionally, among the Staphylococcus aureus isolates, the highest antibiotic sensitivity was to amikacin at 66.67%, while the highest resistance was to cefixime at 75%. In case of Escherichia coli, the highest antibiotic sensitivity was also to amikacin at 100%, and the highest resistance frequency for this bacterium was reported for azithromycin at 25%. The results of the present study showed that the condition of traditional cheeses in Jolfa County is highly undesirable, and awareness regarding the proper use of traditional products is essential in preventing health and treatment issues, including gastrointestinal diseases.

Yersinia enterocolitica is a foodborne pathogen that causes gastroenteritis in humans. This bacterium enters the body through the consumption of contaminated food and exerts its harmful effects. The aim of the present study was to determine the prevalence of Yersinia enterocolitica and the determination of antibiotic resistance patterns of the isolates in chicken and turkey meat sold in Najafabad County, Isfahan. A total of 100 samples, including 50 chicken meat samples and 50 turkey meat samples, were randomly collected from meat supply centers and transferred to the Food Safety Laboratory of Islamic Azad University in Shahrekord. Yersinia enterocolitica isolates were identified and isolated through culturing and diagnostic tests. The antibiotic resistance pattern was determined using the disk diffusion method. The results showed that out of 100 samples of chicken and turkey meat, 22% were contaminated with Yersinia enterocolitica. A significant relationship was observed between the prevalence of Yersinia enterocolitica contamination in chicken and turkey meat (P<0.05). The highest resistance was observed against ampicillin, cephalothin, and amoxicillin, with resistance rates of 20%, 18%, and 14%, respectively, while the lowest resistance was related to ciprofloxacin, gentamicin, and chloramphenicol. Statistical analysis indicated that there was no significant relationship between the highest and lowest resistance. Given the high prevalence of antibiotic resistance, it is recommended that the use of antibiotics for the treatment of gastroenteritis caused by Yersinia enterocolitica be limited.

Yersinia enterocolitica is a foodborne pathogen that causes gastroenteritis in humans. This bacterium enters the body through the consumption of contaminated food and exerts its harmful effects. The aim of the present study was to determine the prevalence of Yersinia enterocolitica and the determination of antibiotic resistance patterns of the isolates in chicken and turkey meat sold in Najafabad County, Isfahan. A total of 100 samples, including 50 chicken meat samples and 50 turkey meat samples, were randomly collected from meat supply centers and transferred to the Food Safety Laboratory of Islamic Azad University in Shahrekord. Yersinia enterocolitica isolates were identified and isolated through culturing and diagnostic tests. The antibiotic resistance pattern was determined using the disk diffusion method. The results showed that out of 100 samples of chicken and turkey meat, 22% were contaminated with Yersinia enterocolitica. A significant relationship was observed between the prevalence of Yersinia enterocolitica contamination in chicken and turkey meat (P<0.05). The highest resistance was observed against ampicillin, cephalothin, and amoxicillin, with resistance rates of 20%, 18%, and 14%, respectively, while the lowest resistance was related to ciprofloxacin, gentamicin, and chloramphenicol. Statistical analysis indicated that there was no significant relationship between the highest and lowest resistance. Given the high prevalence of antibiotic resistance, it is recommended that the use of antibiotics for the treatment of gastroenteritis caused by Yersinia enterocolitica be limited.