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The current study was aimed to investigate the changes in aflatoxins (AFs) content during the production of pekmez. In this context, the artificially spiked grape samples in levels of 2.5, 5, and 7.5 μg/kg of aflatoxin B1 (AFB1), and 0.5, 1 and 1.5 μg/kg of aflatoxin B2 (AFB2), G1 (AFG1) and G2 (AFG2) were processed by the conventional procedure and after each step, AFs levels were measured using HPLC-FD. Among different unit operations, the lowest reduction in AFs (8.2, 14.8, 12.4, and 22.7% for AFB1 and AFB2, AFG1, and AFG2, respectively) was obtained for crushing and pressing stages. The corresponded values for reduction average of AFB1, AFB2, AFG1, and AFG2 during washing step was measured as 19.3%, 22.2%, 23.7%, and 34.3%, respectively. Clarification stage was identified as the most effective step in the reduction (63.6%) of AFs. However, the reduction strongly depended on the type and concentration of clarifier as well as initial aflatoxin level. A significant difference between the assessed clarifiers (gelatin, bentonite and white soil) was observed, while the highest efficiency was demonstrated by gelatin. In general, levels of AFB1, AFB2, AFG1, and AFG2 during pekmez production were decreased about 60.4, 76.7, 76.3, and 86.7%, respectively.

In this study, the effects of different thermal processing on antioxidant properties of white (WPJC) and red pomegranate juice concentrate (RPJC) were evaluated. Then the effects of WPJC, RPJC, and pomegranate rind powder extract (PRPE) incorporated on the oxidation of frankfurter during 60 days storage at 4 °C were investigated. According to findings, however, the thermal processing at different times and temperatures have no adverse effects on total phenolic contents and Radical scavenging activity (RSAs) of white and red pomegranate juices, total anthocyanin contents decreased. The peroxide value and TBRS of frankfurter during refrigerated storage were reduced significantly by the incorporation of WPJC and RPJC, and PRPE. In this context, WPJC, RPJC, PRPE, Butylated hydroxytoluene (BHT), and nitrite decreased the peroxide value of frankfurter by 59.22%, 65.05%, 59.22%, 58.25%, and 61.16%, respectively, while compared with control samples. In this regard, the white and red pomegranate juice concentrates, and pomegranate rind powder extract can be proposed as efficient natural antioxidants to improve the oxidative stability of frankfurter as well as other similar products.

In the current study, the effects of three lactobacilli strains (L. plantarum subsp. plantarum PTCC 1745, L. fermentum PTCC 1638 and L. casei subsp. casei PTCC 1608) on phytic acid content, pH, lactate, total phenolic compounds as well as antioxidant activity of acorn dough during fermentation (37 °C for 24 h) were investigated. According to the results, the number of L. casei subsp. casei was significantly higher than those reported for two other strains during 24 h of fermentation (p-value≤0.05). Moreover, the highest concentration of lactate and the lowest pH was observed in dough containing L. casei subsp. casei. The biggest decrease in the phytic acid content of dough was associated with fermentation by L. plantarum subsp. plantarum. Also, the phytase activity of L. plantarum subsp. plantarum, L. fermentum, and L. casei subsp. casei was measured at 2.77, 2.38 and 2.12 U/mg pro, respectively. Moreover, the highest antioxidant activity was achieved by the L. plantarum subsp. plantarum due to a higher concentration of phenolic compounds produced. Accordingly, among the three mentioned lactobacilli, the application of L. plantarum subsp. plantarum for fermentation of the acorn flour is recommended.

Wheat bread is a staple food highly consumed around the world. Prebiotic fortification of bread is also considered a strategy to improve human health and wellbeing. However, prebiotics' compatibility with other ingredients is important considering technological and acceptability points of view; keeping their functionality through wheat bread processing must be investigated. In this regard, this article aims to review the suitability of wheat bread as the main foodstuff to deliver prebiotics considering both: influence of the prebiotics on the technological and sensorial characteristics of wheat dough and bread as well as the effects of bread processing on the nutritional stability of prebiotic compounds to preserve their functionality. Prebiotic inclusion in dough systems may affect the pasting characteristics of starch and proteins and, consequently, the baking process's bread structure. Prebiotics to provide health effects should keep their functionality until reaching the colon.

In this study, alterations in aflatoxin M1 (AFM1) levels during the manufacturing of cheese were assessed through a systematic review and meta-analysis. The overall result based on weighted response ratio (R*) demonstrated an increase of 77.2% (R* = 1.772, P semi-hard (68.7%) > soft (60.6%). A higher increase in AFM1 level was found in cheese produced from the milk without starter culture (156.5%, R* = 2.565, P

This study was undertaken to produce low-fat beef burgers (6%); with the incorporation of prebiotic fibers (a mixture of 3.1% inulin and 2.2% β-glucan) and canola and olive oils as beef fat substitutes. Composition (proximate analysis and fatty acid profile), technological properties (Cooking and texture properties) and sensory properties were evaluated in comparison to control burgers (12.5% beef fat) which are regarded as a traditional burger in the local market. The applied lipid modification improved the fatty acid profile and nutrimental value of burgers by decreasing the percentage of SFAs content (from 48% to ∼19–24%), the ratio of n − 6 to n − 3 (from 8.6 to ∼3), the atherogenic index (AI) (from 1.6 to ∼0.5) and the thrombogenic index (TI) (from 1.8 to 0.49). The addition of inulin/β-glucan mixture did not significantly affect the fatty acid profile. Low-fat burgers contain inulin/β-glucan mixture showed better cooking characteristics and lower hardness in comparison to control burgers. The results of this study indicate that the application of prebiotic fibers and vegetable oils are promising approaches in the design of healthier meat products.

Ozone is an eco-friendly and cost-effective non-thermal food processing technology utilized in place of thermal treatment. It is also termed green technology as it causes the least adverse effects on the environment. It is widely applied for microbial decontamination and mycotoxin degradation in cereals and enhances seed germination rate. The current article provides an overview of the efficacy of ozone on cereals processing for microbial decontamination, mycotoxin degradation, insect control, starch modification, functional quality changes, and germination ability. Furthermore, the limitations and economic aspects of ozone compared with other thermal and non-thermal techniques are summarized. Future research directions of ozone are briefly discussed. Several factors that influence the ozone treatment process, such as concentration, temperature, pH of the medium, and moisture content, and bed thickness of the grain, are discussed. The oxidation principle involved in ozone treatment ensures that the final product is the microbiologically safe and shelf-stable product. Seed treatment by ozone also enhances the germination ability of seeds. Thus, ozone proves to be a promising technology in maintaining the quality of cereal and cereal-based products.

Drying as an effective food preservation method, extends the shelf-life of the food and reduces storage, packaging, and transportation costs. Each of the common drying methods imposes limitations on the end products' quality and energy efficiency. Novel approaches such as electro-based drying methods have recently emerged to improve the drying process. They can be defined as a drying process in which electrical energy is employed during the pretreatment or during the drying treatment, namely electrohydrodynamic (EHD), pulsed electric field (PEF), ultrasound-assisted, and dielectric drying (microwave and radiofrequency). This review aims to provide an overview regarding the promising common electro-based drying methods used for food and agriculture products. Besides, the mechanism of action and potential applications of electro-based drying methods are discussed. Existing literature data demonstrates that electro-based water removal technologies can enhance drying kinetics without any negative impact on food quality.

Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed.

Essential oils are volatile hydrophobic liquids extracted from plants which are often rich in aroma. They are a mixture of secondary metabolites, often terpenoids that play an important role in plant defense system and possess strong anti-microbial activities. In recent years, there is a growing interest in essential oils and their application as preservatives in dairy products as suitable alternatives to synthetic preservatives. Various studies have reported the antibacterial activities of essential oils and their active components along with their mechanism of action. However, there has not been any extensive review on the essential oils combination with dairy products and their mechanism of action as preservatives for dairy products. The main aim of this review is to critically analyze the available scientific information regarding the combination of essential oils in dairy products and their functions. In conclusion, essential oils were found to be promising agents in dairy products for their bio-preservative, antioxidant, anti-microbial activities, and for increasing aroma. Further studies should focus on a more detailed mechanism of their action and other possible benefits.

The present study aimed to isolate lactic acid strains from 105 camel milk samples from 6 provinces of Iran to investigate their probiotic, technological, and antioxidant properties. Seven identified lactic acid bacteria strains by 16S rRNA gene sequence analysis were Enterococcus faecium MN994352, Lactococcus lactis MN994342, and MT032418, Leuconostoc mesenteroides MT032416, MN994377, MN994378, and MT032415. The results showed that the studied strains successfully met all of the criteria. It has also been observed that bovine milk has a positive effect on the survival of lactic acid strains in the simulated gastric fluid. Great ability in co-aggregation with pathogens was observed in the auto-aggregation capable strains. Among the investigated food pathogens, Staphylococcus aureus was the most susceptible pathogen to the tested probiotic strains. The results also showed that all strains had strong antioxidants, lipolytic, and proteolytic activity, as well as a great ability to produce exopolysaccharide. According to technological analysis, the isolated strain could be used as a starter or co-culture to improve the rheological properties of food products, to enhance the total antioxidant status, and to reduce oxidative stress markers.

The purpose of this study is to estimate the concentration of digestion-resistant and bioactive peptides in dairy products using an in silico method. The major contributors of milk protein sequences including αs1-casein, αs2-casein, β-casein, k-casein, β-lactoglobulin, and α-lactalbumin were obtained from UniProt Knowledgebase (UniProtKB). In silico digestion and bioactive fragment, findings were analyzed using the BIOPEP tool. Bioactive peptide content of the dairy products was estimated based on molecular weight, percent of major proteins existing in the food items, and the number of peptides obtained after in silico digestion from each protein. The results showed that 100 g milk contains 6700.241 μmol digestion-resistant peptides; in which 1880.434 μmol out of total peptides have anti-diabetic properties. Of all digestion-resistant peptides, 1978.24, 1955.024, 1700.907, and 1066.07 μmol belong to very low, low, medium, and high bioactivity sub-groups, respectively. Using the data introduced here, risk assessment could be done for dairy originated bioactive peptides and chronic disease.

Pekmez can be considered as one of the most favored traditional grape's products, however, it can be contaminated with ochratoxin A (OTA). In this regard, for the first time, the effects of unit operations including washing, juicing (crushing and pressing), clarification with the aid of various clarifier (bentonite, white soil, and gelation) and boiling on the concentration of OTA in artificially spiked pekmez samples were investigated. According to findings, all unit operations utilized in pekmez production led to OTA reduction while the range - mean of OTA reduction in washing, juicing (crushing and pressing), clarification and boiling stages were recorded as 7.36–16.53%-12.19 ± 4.60%, 2.51–8.32%-6.13 ± 3.16%, 4.24–16.55%-16.38 ± 10.25%, and 1.54–37.43%-10.44 ± 3.85%, respectively. Among the clarifiers used, the highest (23.76 ± 7.90%) and lowest (11.48 ± 9.37%) mean reduction of OTA was attributed to gelatin and bentonite, respectively. Therefore, the utilization of gelatin could remove higher levels of OTA. Generally speaking, the OTA overall reduction range and mean during the pekmez production process was 25.84–54.67 and 37.52 ± 6.54%, respectively, which depended on the initial concentration of OTA and unit operations, the type and concentration of clarifier. The optimum condition of OTA reduction was obtained in samples containing initial OTA content of 5 μg kg−1 which were clarified with 3% of gelatin.

This study was aimed to produce liquid and dried kashk as a traditional dairy-based product on an industrial scale. Furthermore, the microbial, chemical properties as well as the proximate composition including pH, moisture, salt, fat, protein, total volatile nitrogen (TVN) and peroxide value (PV) were assessed after 1, 10 and 20 days of cold storage (7 °C). Also, the samples from traditional dairy products such as yogurt, doogh, dried kashk, and lolek were collected, and the diversity of lactic acid bacteria (LAB) was determined as L. lactis subsp cremoris, Streptococcus thermophilus, L. lactis subsp lactis, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus fermentum. The mean values of fat, protein, and TVN for dried and liquid kashk samples were measured as (7.4 ± 0.7, 2.7 ± 0.1%), (51 ± 3.8, 8.7 ± 0.6 g/100 g) and (15.3 ± 3.9, 14.9 ± 4.1 mg/100 g), respectively. The microbial analysis revealed yeasts and molds were the most prevalent microorganisms in both types of kashks, while no Coliform, Escherichia coli, and Staphylococcus aureus bacteria were found in all samples. In conclusion, the selected species from traditional products which presented a specific property may provide a wide range of genetic variants to design modified species with desired characteristics.