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Background Pulsed light (PL) as a promising non-thermal technology for food preservation can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of food. However, data about the impacts of this emerging technique on phenolic compounds are controversial, and more information about the effects of processing parameters and proper mechanism adjustments are needed. Scope and approach PL can modify the phenolic profile of fruits and vegetables. Depending on PL technology utilized, applications can cause overheating or intensify reactions that result in the degradation of these compounds and/or the enzymes, leading to appearance of undesirable effects such as browning, discoloration, and oxidation. As well, conventional thermal processing decontaminates food at the cost of hampering nutritional value. In line with this, considering that an increasing number of consumers are demanding natural, nutritional, and healthy food in the last years, 21st century has led many researchers and the food industry to develop non-thermal processes for food preservation. Therefore, this review aimed to summarize the effects of PL treatments for maintaining or enhancing the nutritional profile of phenolic-rich foods such as fruits and vegetables. Key findings and conclusions The effects of PL treatment on phenolic compounds were evaluated based on the equipment parameters optimization such as fluency, the number of flashes, the voltage applied, the distance between sample and lamps, the spectral range of light flashes, the treatment time, the type of sample, and the type of phenolics (total phenolic content, chemical families, and individual phenolics).

Background Despite numerous studies regarding the prevalence of AFM1 in Milk, no systematic review and meta-analysis study on a global scale was conducted. Scope and approach In our study, the concentration and prevalence of aflatoxin M1 (AFM1) in different types of milk (cow, buffalo, goat, sheep, camel, donkey, and ewe) from 199 articles (320 data reports and samples of 51252) were meta-analysis using the random effect model (REM) based on countries, type of livestock and type of process milk (raw and pasteurized) subgroups. Key findings and conclusions The overall pooled AFM1 concentration in raw and pasteurized milk was (57.36 ng/l; 95%CI (55.65–59.64 ng/l)) and (85.39 ng/l; 95%CI (82.44–88.35 ng/l)), respectively. The lowest and highest concentration of AFM1 in raw milk was in Libya (1.58 ng/l; 95%CI (1.51–1.65 ng/l)) and Tunisia (14000.00 ng/l; 95%CI (13000.00–14005.00 ng/l)), respectively. The lowest and highest concentration of AFM1 in raw milk was in cow milk (79.65 ng/l; 95%CI (77.65–8.32 ng/l)) and Buffalo milk (2.35 ng/l; 95%CI (2.20–2.50 ng/l)), respectively. The lowest and highest concentration of AFM1 in Pasteurized milk was in Taiwan (3.00 ng/l; 95%CI (2.94–3.06 ng/l)) and Mexico (2801.48 ng/l; 95%CI (503.62–5099.35 ng/l)), respectively. The lowest and highest concentration of AFM1 in pasteurized milk was in the goat (7.67 ng/l; 95%CI (4.74–10.60 ng/l)) and cow (87.20 ng/l; 95%CI (90.19–97.54 ng/l)), respectively. Given that milk and dairy product consumption is a common dietary habit associated with health benefits, the incidence of AFM1 in milk and dairy products should be strictly monitored and controlled continuously. The amount of AFM1 in feedstuffs is an important factor in devising mechanisms to reduce AFM1 in milk and dairy products.

Background Aflatoxins are groups of mycotoxins that can be generally found in foods, particularly cereals and nuts. Cereal-based baby foods are important energy supplement sources, though the possibility of mycotoxin contamination in these products have been reported frequently. Scope and approach this systematic review and meta-analysis study was designed to survey the occurrence rate of aflatoxins in cereal-based baby food products and conduct a risk assessment with the data gathered. Web of Science, Scopus, PubMed, AGRICOLA, and Google Scholar were searched systematically from 2000 to 2020. Key findings and conclusions The overall prevalence of aflatoxins was counted as 23% (95% CI: 15–32%). A highly severe heterogeneity of results was observed, and no subgroups could explore the source for this outcome. In contrast, African countries' subgroups and assessment methods applying for aflatoxins determination were the primary sources of prevalence changes. Also, risk assessment results indicated that baby food consumption induces risk for consumers, and roughly 75% of the world's baby's population is at risk considering the Margin of Exposure (MoE)

Background Using emerging technologies such as electromagnetic radiation is introduced to cover a wide range of food processing targets, including decontamination of mycotoxin as a global concern. In this regard, ionising and non-ionising radiations are widely used for mycotoxin decontamination and fungi inactivation in the food and agriculture sectors. Scope and approach The current article provides an overview regarding the applications of electromagnetic radiation techniques such as Gamma irradiation, X-ray, accelerated electron, ultraviolet, visible, infrared, microwave, and radio waves for decontamination of fungi and mycotoxins in food products. Besides, the mechanism involved and legislative aspects were discussed. Key findings and conclusions Most radiation treatments offer remarkable effects on fungi’ inactivation and a further reduction in mycotoxin content. Simultaneously, decontamination efficacy depends on fungi and mycotoxin and used a dose of radiation and food characteristics. However, the most efficient decontamination was shown by UV and electron beam. Further studies are recommended to evaluate the efficacy of decontamination by X-rays and visible light. Combining preventive methods with decontamination techniques can result in further reduction in the risk of mycotoxin contamination.

Mycotoxins are secondary metabolites from molds that can contaminate the food and cause serious health problems in consumers. Aflatoxins, deoxynivalenol, fumonisins, zearalenone, T-2 toxins, ochratoxin A, are mycotoxins with acute carcinogenic, mutagenic, teratogenic, hepatotoxic, estrogenic effects. Cereals are very important and strategic grains that are very susceptible to mycotoxin contamination. In this study, the most recent studies about mycotoxins' occurrence in cereals (wheat, corn, rice, oats, barley, rye, sorghum) from 2018 to 2020 were reviewed. It can be concluded that the majority of the studies in the last three years have been done on corn, wheat, and rice, respectively. According to the results, the hazard of aflatoxin B1 in wheat, corn, and rice is serious as it was higher than the EU limit in most of the studies. Because of climate change globally, the fungal population and mycotoxin patterns in different regions and crops are changing. Therefore, the development of practical control and management strategies is essential to ensure crop safety.

Cereal grains and cereal-based food products are vital nutrient sources that could be naturally contaminated by various fungal species, which may cause the production of secondary toxic metabolites, considered as mycotoxins. They have become a significant health issue, mostly because of their adverse health effects such as carcinogenicity. Mycotoxins’ occurrence and fate in cereals and derived products were subjects of several research publications, and their results were used through some systematic reviews and meta-analyses, while no definitive conclusion was drawn from these investigations. In this regard, the current review summarized the available systematic reviews and meta-analyses conducted regarding the occurrence, levels, and fate of different mycotoxins in cereal grains and cereal-based foods and integrating the findings to gain a perspective view on the subject.

Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P < 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.

In this opinion article, the most recent advances in experimental food processing technologies to reduce mycotoxins' levels in food products are presented and discussed regarding their limitations and future challenges for application in food industries. Electron beam irradiation, cold atmospheric plasma, pulsed electric fields, and ozone application have been categorized among the most promising innovative techniques for decontamination of aflatoxins, ochratoxin A, fumonisins, zearalenone, and trichothecenes in food materials. However, these techniques' cost-benefit relationships need to be evaluated for each target food before incorporation by the food industry. Besides, considerable research is necessary to clarify these innovative technologies’ detoxification mechanisms, quantify alterations of the nutritional value of treated foods, and determine potential interactions of compounds originated by mycotoxin degradation with the food matrix under a safety perspective.

Aflatoxin M1 (AFM1) is a toxic secreted into the milk of animals fed with diets contaminated by aflatoxin B1, which can cause some adverse health effects in humans. The occurrence of AFM1 in dairy products varies based on several factors, including the fermentation process. In this article, the published citations from January 2000 to October 2020 regarding the AFM1 occurrence in industrial and traditional fermented milk were systemically reviewed. According to the findings, a reducing trend in the AFM1 contamination of fermented milk was observed over the years, mainly in traditional products. Despite this trend, further control measures besides the preventative approaches are needed to deal with the high levels of AFM1 in fermented milk.

The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements (PTEs) has raised global health concerns. Related studies regarding the concentration of PTEs in fillets of silver pomfret fish were retrieved among some international databases such as Scopus, PubMed and Embase between 1 January 1983 and 10 March 2020. The pooled (mean) concentration of PTEs in fillets of silver pomfret fish was meta-analyzed with the aid of a random-effect model (REM). Also, the non-carcinogenic risk was estimated via calculating the 95th percentile of the total target hazard quotient (TTHQ). The meta-analysis of 21 articles (containing 25 studies or data reports) indicated that the ranking of PTEs in fillets of silver pomfret fish was Fe (11,414.81 µg/kg wet weight, ww) > Zn (6055.72 µg/kg ww) > Cr (1825.79 µg/kg ww) > Pb (1486.44 µg/kg ww) > Se (1053.47 µg/kg ww) > Cd (992.50 µg/kg ww) > Ni (745.23 µg/kg ww) > Cu (669.71 µg/kg ww) > total As (408.24 µg/kg ww) > Co (87.03 µg/kg ww) > methyl Hg (46.58 µg/kg ww). The rank order of health risk assessment by country based on the TTHQ for adult consumers was Malaysia (2.500) > Bangladesh (0.886) > Iran (0.144) > China (0.045) > Pakistan (0.020) > India (0.015), while the corresponding values for child consumers was Malaysia (11.790) > Bangladesh (4.146) > Iran (0.675) > China (0.206) > Pakistan (0.096) > India (0.077). The adult consumers in Malaysia and children in Malaysia and Bangladesh were at considerable non-carcinogenic risk. Therefore, following the recommended control plans in order to reduce the health risk associated with the ingestion of PTEs via consumption of silver pomfret fish fillets is crucial.

The thin-layer drying kinetics of lemon verbena leaves were studied by using a solar cabinet dryer at air tempera-ture (at three levels of 30, 40, and 50°C), air velocity (at three levels of 2, 2.5, and 3 m/s), and mesh tray size (3, 6, and 10 mm). A completely randomized factorial design was used to analyze the effect of independent factors on drying time and essential oil yield. Results showed that all experiments have shorter drying time and higher essen-tial oil content than the shade-drying method. Also, the best drying conditions that led to an optimal essential oil yield (1.73 mL/g DM) involved a lower temperature (30°C) and velocity (2 m/s) and a mesh size of 10 mm. A good adaptation between the experimental and the predicted moisture content was observed, whereby the statistical criteria of R2, root mean square error, and k2 were calculated as 0.99, 0.08, and 0.01, respectively. Practical applicationsIn the current study, the effect of different drying states such as air velocity and drying temperature was studied on the drying behaviors and essential oil contents of lemon verbena leaves. The obtained results can lead us to a suitable drying condition that can be used in the subsequent designation of systems. Also, a mathematical model for the pre-diction of the leaves’ drying kinetics was constructed and evaluated, which could be approached in the drying systems.

The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life., Combined ɛ‐PL and SNE on quality properties of rainbow trout fillets were evaluated. ɛ‐PL in combination with SNE had better antioxidant and antimicrobial activities The sensory characteristics of samples was improved by combined ɛ‐PL and SNE. ɛ‐PL and SNE can be applied as a natural alternative to improve quality of rainbow trout.

The cell phone has been merely used for image acquisition and transmission in the last decades. Owing to the recent technological progress, its new generation, i.e., the smartphone, draws remarkable attention to food quality assessment with versatile applications. Smartphones possess high-resolution cameras, enabling them to be used instead of digital cameras in the computer vision system. Furthermore, their programmability and portability have recently encouraged researchers to introduce smartphone-based image processing in food analytical studies. This promising approach has advantages such as high sensing capability, being user friendly, and cost-effective over the conventional method, and therefore might be considered an emerging nondestructive technique for quality control purposes. However, there is a great effort to tackle implementation, calibration, as well as industrialization issues. In this context, this review aims to highlight the most recent studies of smartphone-based imaging systems in various food systems such as dairy, meat, fruit, and vegetables. Besides, the existing challenges and future trends for applying smartphones in food quality control are discussed. Although moving the computer vision systems toward a portable tool like a smartphone improves its versatility, more research works are needed to resolve its set-up weakness and limitations.

In this review, formation of biofilms and the available data on enzyme-based preparations to control microbial biofilms in dairy processing environments are presented. Mature biofilms, especially those formed by pathogenic bacteria, have increased resistance to biocides, hence stressing the importance of stringent hygienic procedures. Proteases, amylases, cellulases and DNAses are among the most recently studied enzymes that could be associated with the main biocides used in the dairy industry to increase the effect of removal of biofilm. However, addi-tional studies should be conducted to select the best cost-benefit combinations of selected enzymes and biocides to remove efficiently biofilms in dairy processing environments.

The characterization of pathogenic bacteria by providing information regarding the identification and source-tracking of the causes of outbreaks is vital for the epidemiological investigations of foodborne diseases. The knowledge of transmission of Listeria monocytogenes (L. monocytogenes) strains from the environment, directly or indirectly (through food processing facilities) to the final food products, due to the complexity of evaluating numerous, affecting parameters is quite limited. The food trade globalization also adds difficulties in tracking the association between the infection occurrence and causative pathogens, aiming to prevent their spread. The occurrence of listeriosis, a notifiable disease throughout the world, can either be sporadic or outbreak-related. Due to the importance of foodborne outbreaks from a public health aspect and its correspondence enormous economic losses, cross-linked surveillance studies regarding the contamination of foods by L. monocytogenes, besides identifying clusters and tracing the sources of infections on an international-scale to prevent and control L. monocytogenes outbreaks sounds very crucial. Contrary to the conventional typing methods, molecular-based techniques, such as whole-genome sequencing, owing to the capacity to discriminate L. monocytogenes strains down to single nucleotide differences, provide an accurate characterization of strains and tracking the causes of outbreaks. However, routinely using molecular-based methods depends on the required improvements in the affordability, proper timing, and preparing reliable, standardized bioinformatics facilities. This work was conducted to critically review the practical potential of diverse typing methods have been used for the characterization of L. monocytogenes and discuss how they might change the future of efforts for control of listeriosis.

Many studies introduced cold plasma as a novel and effective processing technology for microbial decontamination of food and water as well as for the removal of environmental pollution such as pesticide. However, as there are several types of plasma designs, their efficacy in degrading major pesticide residues, such as chlorpyrifos (as a hazardous chemical), should be explored. This study was conducted to assess the decontamination efficacy of 8 min of arc and dielectric barrier discharge (DBD) plasma on chlorpyrifos pesticide-water samples at a con-centration of 2 mg·L-1. The plasma-treated samples were assessed by liquid chromatography-mass spectrometry (LC-MS) and compared with the control (untreated) sample. In addition, the effects of plasma processes on some physical properties of samples were studied. According to the results, plasma-treated samples showed similar physical characteristics (e.g., refractive index and color values) to those of the untreated samples. While the temperature of the samples remained steady during the DBD plasma treatment, arc plasma changed the temperature of the sample at a rate of about 3.75°C·min–1 and yielded a sample with a final temperature of 60°C. However, contrary to the general belief that plasma is an efficient technique for pesticide degradation, chemical analyses showed high resistance of chlorpyrifos against both arc and DBD plasma under the conditions used in the present study. Therefore, the possibility of high resistance of pesticide pollution to this emerging technology should be considered. Also, further studies on the efficiency of the selected plasma system for removing pesticide pollution (e.g., during water and wastewater treatment) at industrial scale is needed.

Fruits and vegetables, as fresh foods, are significant sources of nutrients. However, the spread of diseases related to fresh foods is widespread. Development and research of rotting-control technologies are necessary to maintain quality, reduce postharvest biological hazards, while processing and storage are essential to increase their shelf-life. Cold plasma as an advanced non-thermal disinfection method can be supplementary or sole alternative for reducing microbial loads on raw or fresh products and packaging materials. Plasma employs inert gases at room temperature, ionized and highly reactive, e.g., positive and negative ions, electrons, molecules in (non) excited states, free radicals, and photons. Different plasma species react with the biological cells, fostering permanent changes at the molecular levels and morphology, thus leading to their inactivation. There are three primary mechanisms attributed to cell death by plasma, including cell surface etching induced by reactive species, formed during plasma generation, impact on intracellular components, and the destruction of genetic material. Aside from that, plasma-mediated treatments are beneficial enzymatic inactivation and assist with dehydration, resulting in a shelf-life extension. Food processors employ this technology for surface decontamination and impediment for biofilm development. Cold plasma induces bioactive compounds degradation by the combined effects of numerous plasma-reactive species and thermal-induced oxidative cleavage pathways. Therefore, Issues related to this technology include adverse effects on food components, especially lipids and vitamins, that still require more investigations to improve the practical applicability of this technique.

The concentration of potentially toxic elements (PTEs), including lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), and copper (Cu), among 160 samples of black and green tea—both bagged and loose-leaf—in Iran was determined using a graphite furnace atomic absorption spectrophotometer (GF-AAS). Besides, the transfer rate of PTEs from made tea into tea infusion was investigated, and the related health risk for consumers was assessed. According to the results, the content of the PTEs is dependent on the type of tea (black or green), the place of cultivation (Iran or India), and the supplied form (both bagged and loose-leaf). The concentration of Pb, Cd, and As in green tea was significantly lower than black tea (P-value < 0.05). On the other hand, the contents of Zn and Cu in green tea were higher than the corresponding values for black tea. The mean concentration of Pb, As, and Zn in bagged tea samples was significantly higher than those of loose-leaf tea, while the Cd and As levels in Iranian tea samples were significantly lower than the Indian samples. Generally speaking, the mean concentration of Pb, Cd, As, Zn, and Cu were 0.59 ± 0.12, 0.12 ± 0.06, 0.16 ± 0.12, 14.23 ± 4.90, and 11.10 ± 2.49 mg kg?1, respectively. The mean transfer rates of Pb, Cd, As, Zn, and Cu were 7.78, 6.29, 9.27, 12.91, and 13.08%, respectively. The estimated daily intake (EDI) and noncarcinogenic quotient (target hazard quotient [THQ]) due to the ingestion of PTEs besides the carcinogenic risk of As and Cd were considered as acceptable.

The majority of crops can be contaminated by aflatoxins mainly due to the insufficiency of cultivation or storage techniques. Therefore, the possible presence of aflatoxins in edible oil is inevita...

Fruits could contain elements in various concentrations, which can have both positive and negative impacts on human health. The concentrations of essential elements, including Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), and Chromium (Cr) in five types of fruits, namely, peach, apple, grape, nectarine, and golden plum, and the soil and irrigation water from six industrial zones of Markazi province, Iran, were evaluated using an inductively coupled plasma-optical emission spectroscopy (ICP-OES) technique. The noncarcinogenic risk was assessed by determining the target hazard quotient and the Monte Carlo simulation model. The highest concentrations of Fe, Mn, and Cr were observed in golden plum, while the highest concentrations of Cu and Zn were noted in grape and apple, respectively. The order of the mean of concentrations of elements in the soil and water samples were Fe > Mn > Zn > Cu > Cr. The transfer factor (TF) results indicate that studied fruits could not absorb a high amount of these elements from the soil (TF < 1). Target hazard quotient values of these elements in both adults and chil-dren were ranked as Cr > Cur > Fe > Mn > Zn. The target hazard quotient was 95% and total target hazard quo-tient was

Background The contamination of food products by mycotoxin particularly trichothecenes is a serious health concern. While several studies investigated the concentration and prevalence of trichothecenes in cereal-based products, a comprehensive meta-analysis is not available. Scope and approach The concentration and prevalence of trichothecenes (TCNs) such as deoxynivalenol (DON), nivalenol (NIV), 3-acetyldeoxynivalen, 15-acetyldeoxynivalen, toxins T-2 and HT-2, neosolaniol (NEO), fusarenon-X and 4,15-diacetoxyscirpe in cereal-based food products among databases including Scopus, Web of Science, PubMed and Embase was investigated between 1 January of 1983 and 1 February of 2019 by the aid of a systematic review and meta-analysis prevalence. Among 950 explored articles in the identification stage, 57 articles with 372 samples were included in the current meta-analysis. Key findings and conclusions Among all studied TCNs, the concentration of DON in cereal-based products were higher than others, exceptionally in bread samples which fusurenon x was the dominant TCNs. Also, the highest TCNs prevalence was correlated with DON, except for baby and infant foods which had predominantly T-2. The overall rank order based on the concentration and prevalence of TCNs were breakfast cereals > noddle > bread > wheat foods > pasta > infant foods > barley prevalence and prevalence barley > wheat foods > infant foods > pasta > bread > breakfast cereals > noddle, respectively. The outcomes of the present meta-analysis highlighted the demand for further improvements in controlling of TCNs among cereal-based products, besides approaching mitigation techniques in order to reduce the dietary exposure to TCNs via the consumption of cereal-based foods.

The residue level, dissipation behavior, and dietary intake risk of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley (Petroselinum crispum) were investigated under field conditions. Extraction and determination of pesticide residues were carried out by a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and a gas chromatography/tandem mass spectrometry (GC/MS/MS) system, respec-tively. Dissipation of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in pars-ley followed the first-order kinetics with a half-life (t1/2) of 3.33, 3.30, 2.94, 3.52, 4.10, and 3.38 days, respectively. Based on the dissipation pattern and the maximum residue limits (MRL), preharvest intervals (PHI) of 25, 13, 18, 24, 1, and 16 days are suggested for chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley, respectively. The estimated daily intake (EDI) of pesticides ranged from 7.37E-05 (dimeth-oate) to 8.00E-04 (metalaxyl) mg/kg. The chronic risk assessment showed that the hazard quotient (HQ) was

Background:: Unripe grape (Qoura) in the forms of either intact or juice can be used as a flavoring agent in several foods of Iranian cuisines such as soup and salad due to its sour taste. Methods:: In the current study, the effects of microwave (270, 540, and 720 W) and hot air drying (40, 50 and 60°C) on the polyphenol components content and chemical properties (including chroma, hue angle, L* value, total color difference, soluble sugars, acidity, total phenols and phenolic components including rutin, gallic acid, hydroxybenzoic acid, syringic acid, p-coumaric acid, and resveratrol) of Qoura obtained from unripe white seedless grape were investigated. Results:: The obtained results showed that in both methods, by increasing the oven temperature and microwave power, the L value (The L* value was used to express the whiteness and darkness) was decreased. There was a notable reduction in the initial phenolic content of the sample (381.671 mg gallic acid/ 100 g) as a result of both of the used techniques. The initial content of resveratrol was decreased from 30.27 mg/100 g; to 23.07, 16.64, 10.73 mg/100 g sample in the samples treated with the air-drying method at 40, 50, 60°C, respectively. Also, by using the microwave in 270, 540, 720 W, it decreased to 5.77, 5.38. 5.26 mg/100 g sample at 270, 540, 720 Watt, respectively. Conclusion:: The results of the present study revealed that the drying method affects the amount of polyphenolic compounds and physicochemical properties.

The current study was devoted to evaluate the concentration of acrylamide among different food products based on subgroups such as type of product, country, and analytical methods with the aid of a...

Due to the digestible refractory and absorbable structures of bioactive peptides (BPs), they could induce notable biological impacts on the living organism. In this regard, the current study was devoted to providing an overview regarding the available methods for BPs generation by the aid of a systematic review conducted on the published articles up to April 2019. In this context, the PubMed and Scopus databases were screened to retrieve the related publications. According to the results, although the characterization of BPs mainly has been performed using enzymatic and microbial in-vitro methods, they cannot be considered as suitable techniques for further stimulation of digestion in the gastrointestinal tract. Therefore, new approaches for both in-vivo and in-silico methods for BPs identification should be developed to overcome the obstacles that belonged to the current methods. The purpose of this review was to compile the recent analytical methods applied for studying various aspects of food-derived biopeptides, and emphasizing generation at in vitro, in vivo, and in silico.

Seed coat color is probably a determinant factor in the antibiosis mechanism of developing resistance to safflower fly (Acanthiophilus helianthi). The purpose of this study was to determine the relationship between the phytochemical content of safflower (Carthamus spp.) seed coat extract with the seed coat color and the damage caused by safflower fly. To this end, germplasm consisting of the cultivated species (C111, with a white seed coat), the wild species (Glaucus and lanatus with a black seed coat; Azar with a brown seed coat), and a breeding line (A82 with a black seed coat) was formed. After cultivating the genotypes, the seed loss (%) and its relationship with the polyphenolic compounds and Cyanidin-3-glucoside of the seed coat extract were examined. Agricultural and phytochemical trait data were analyzed through a completely random block design. With a significant difference from other samples, a minimum damage percentage was observed in Lanatus, Glaucus, and A82 genotypes with a black coat (P < 0.05). The concentration of phenolic compounds, that is, chlorogenic acid, caffeic acid, and p-coumaric acid, except for ferulic acid, was almost equal in all genotypes. However, there was an inverse and direct relationship between the concentration of four polyphenolic compounds (rutin, apigenin, quercetin, and ferulic acid) and Cyd-3-glu content with resistance safflower fly, respectively. In general, flavonoid compounds, that is, rutin, quercetin, and apigenin, affect the resistance probably through antibiosis mechanism so that there was a negative relationship between the concentration of these compounds and resistance to safflower fly.

Background The consumption of acrylamide through different types of food products can be correlated with cancer risk. In this study, the correlation between high oral intake of acrylamide and breast cancer risk was assessed with the aid of meta-analysis. Scope and approach Some of the databases such as Web of Science, Scopus, PubMed, and Embase were screened to up to September 2019 in order to retrieve the related articles. Therefore, ten articles with 57 studies (data-reports) were included in the current meta-analysis. Also, the relative risks (RRs) of breast cancer for high vs low intake acrylamide were calculated by a fixed-effects model (FEM). Also, the publication bias was assessed using Begg and Egger tests. Key findings and conclusions The pooled relative risk (RRs) of breast cancer was significance (RR = 0.95; 95%CI: 0.92–0.97) with low heterogeneity (I2: 0.0%, P-value: 0.994). Significant RRs in all women subgroup was observed as a marginally significant (0.95, 95%CI: 0.92–0.98), however, RRs was not significant in never-smoking women subgroup (0.93, 95%CI: 0.86–1.01). Additionally, no significant RRs were found in all hormone receptors. Moreover, no significant difference among RRs in body mass index (BMI) status subgroups (BMI

In the present study, for the first time, the biological activities of Ferula persica extract (FPE) coated with locust bean gum (LBG) and chitosan in W/O/W emulsions were investigated. Based on the findings, the Z‐average size of emulsions coated by chitosan, LBG, and the complex of chitosan and LBG (1:1) (CCL) was 115.47, 128.37, and 68.12 nm, respectively. The encapsulation efficiency of the phenolic extracts in the powder produced by chitosan, LBG, and CCL decreased from 85.3 to 64.1, from 89 to 71.4, and from 93.3% to 77.9% during 24‐day storage, respectively. Also, the application of the coating in the encapsulation of FPE increased the antioxidant efficacy in soybean oil while compared with tert‐butylhydroquinone (TBHQ) and un‐encapsulated FPE. In this regard, The FPE nanoencapsulated by CCL showed the best antioxidative activity in soybean oil, followed by the FPE of nanoencapsulated by LBG and chitosan, respectively, which can be correlated with higher levels of polyphenolic compounds release over time in the sample coated with CCL. In this context, the encapsulation with CCL can be proposed as a promising technique to improve the antioxidant activity of extracts.

Two different potato chip coatings-aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination-were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated. HIGHLIGHTS

Background The current meta-analysis study was aimed to estimate the potentially toxic elements (PTEs) contamination in cereal grains and their products such as wheat, rice, corn, maize, barley, oat, peas, soybean, cornflakes, and breakfast. Scope and approach The recommended databases, including PubMed, Scopus, and ScienceDirect databases, were investigated to collect data regarding the PTEs contamination in cereal-based products from 1 January 1983 to 30 May 2019. Key findings and conclusions Among 1401 retrieved citations in the identification step, 45 articles were included in the conducted meta-analysis. In this context, the overall rank order of PTEs mean concentration in the cereal foods was Fe > Zn > Mn > Cu > Ni > Cr > Cd > As > Pb > Sn > Hg. The results of the current study showed that processing has a strong effect on the reduction of PTEs except in the case of Zn and Sn. The concentration of Cu, Cd, Pb, Fe, Hg and Mn in wheat was higher than corn and rice. The amount of Zn and As in rice was greater than wheat and corn while the concentration of Ni and Cr in corn was higher than wheat and rice. The findings of this meta-analysis may be useful for the building of risk assessment models aiming to derive data for the development of specific actions to reduce exposure to PTEs through the consumption of the cereal-based products.

Background There is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers. Scope and approach The related studies on the concentration of PTEs in eggs by databases including PubMed, Scopus, Web of Science and Embase in a global scale were retrieved and following meta-analyzed. Additionally, the associated human health risk was estimated by calculating hazard quotient (THQ) and total hazard quotient (THQ) and cancer risk (CR) by the aid of Monte Carlo simulated (MCS) model. Key findings and conclusions According to systematic review and meta-analysis of 38 included articles with 59 studies, the total rank order of PTEs was Fe (44.11 mg/kg) > Zn (25.45 mg/kg) > Cu (2.100 mg/kg) > Pb (0.797 mg/kg) > Ni (0.781 mg/kg) > Se (0.633 mg/kg) > Cr (0.368 mg/kg) > As (0.148 mg/kg) > Cd (0.028 mg/kg) > Hg (0.0027 mg/kg). The overall rank order considering the type of bird based on the concentration of PTEs was Quail eggs > Duck eggs > Hen eggs. Additionally, among all of them, the concentration of PTEs in the yolk part of eggs was higher while compared with the white part. On the other hand, no significant difference regarding the concentration of PTEs among commercial eggs and local eggs was observed. Also, both adults and children consumers in some countries are at significant non-carcinogenic and carcinogenic risks due to ingestion of PTEs via egg consumption.

Food poisoning is one of the most addressed health issues and has raised notable concerns. Histamine is the biogenic amine responsible for scombroid poisoning, which is due to the histidine decarboxylation by bacterial decarboxylases in various types of fish and fish products. The present investigation was conducted to measure the concentration of histamine in canned fish samples of tuna in oil (n = 18), tuna in oil with vegetables (n = 15), tuna in brine (n = 9), kilka in oil (n = 9), sardine in oil (n = 3), and mackerel in oil (n = 6) collected from markets in Tehran, Iran. Histamine concentrations were determined with a high-performance liquid chromatography device equipped with a UV detector. For method validation, the correlation coefficient (R2), recovery percentage, relative standard deviation for repeatability, limit of detection, and limit of quantification were 0.99, 82%, 1.3%, 1.5 mg/kg, and 5 mg/kg, respectively. Histamine was detected in 46.6% of the samples, and 18.3% of samples exceeded the histamine limit stipulated by the U.S. Food and Drug Administration (50 mg/kg). The overall mean histamine concentration was 17.36 ± 15.44 mg/kg, with a range of 0 to 88 mg/kg. A significant difference in histamine concentration was found between canned tuna in oil and canned tuna in brine (P < 0.05). However, no significant difference in histamine concentration was found among samples of canned tuna in brine, canned sardine in oil, canned kilka in oil, and canned mackerel in oil. Because of the high histamine concentrations detected in some brands of Iranian canned tuna, precise control programs, hazard analysis critical control point systems, and good hygiene practices should be implemented.

Curcumin is the hydrophobic yellow pigment in turmeric with considerable health-promoting effects. However, its low water solubility and stability limit its application. In the current study, curcumin within Persian gum (PG) nanoparticles at 0.5%, 1%, and 1.5% PG concentrations were encapsulated. The size of the nanoparticles was in the range of 326.0–397.4 nm. Based on the TEM images of curcumin-loaded nanoparticles, all samples had a spherical shape and existed in a particular form without aggregation. Encapsulation efficiency was in the range of 86.0–94.0%. Increasing PG concentration enhanced the encapsulation efficiency of curcumin. PG nanoparticles provided good protection on curcumin against light, hydrogen peroxide, and acidic pH. The lowest stability was related to free curcumin, and the highest was related to PG nanoparticles at 1.5% concentration. Curcumin-loaded nanoparticles at 1.5% concentration were added to kefir at 1%, 2%, and 3% concentrations. No significant differences were observed between acidity, pH, apparent viscosity, and consistency index of fortified and unfortified kefir samples. All kefir samples showed non-Newtonian behavior. Feeding rats with fortified kefir samples caused a lower level of low-density lipoprotein (LDL), total cholesterol (TC), and triglycerides (TG) compared to feeding with a standard diet.

Background Cereal and cereal-based products are used as an important sources of energy and minerals as well as vitamins in all of the world. However, their contamination with mycotoxins reserved huge concerns due to adverse effects of mycotoxin on human health. Scope and approach The present research was undertaken to evaluate published studies regarding the identification of mycotoxins zearalenone (ZEN), ochratoxin A (OTA), deoxynivalenol (DON), and total aflatoxin (TAF) in the cereal-based products between 1 January 1983 and 25 December 2017. In this regard, 66 out of 2817 screened studies were used in the conducted systematic review. Key findings and conclusions The lowest and highest number of published reports was associated with DON and TAF in some of the cereal-based products, respectively. Among the countries, Germany was ranked as the first in establishing investigations. Moreover, the liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI/MS) was categorized as the most implemented technique for mycotoxin detection. The rank order of products cereal-based food based on number of studies was cereal grains > cornflake > bread > breakfast > flour > infant product > pasta > other products. The results of this study not only summarized the most frequently mycotoxin detection technique but also may provide a roadmap for future research regarding the mycotoxins detection analysis.

Background: However, the consumption of honey offers several beneficial advantages; it can be sources of some contaminants, such as potentially toxic elements (PTEs). Scope and approach: In the current study, the related investigations regarding the concentration of PTEs in honey a global scale among the international databases including Scopus, PubMed, ISI Web of Science and Embase were collected and analyzed. Also, the health risk assessment in the children and adults due to ingestion of PTEs via consumption honey was estimated by calculating hazard quotient (HQ) and total hazard quotient (THQ) and cancer risk (CR). Key findings and conclusions: Meta-analysis of 33 articles with 45 studies indicates that the overall rank order of PTEs according to their pooled concentration PTEs can be summarized as Fe (5.657 mg-kg-DW) > Mn (3.430 mg-kg-DW) > Pb (0.555 mg-kg-DW) > Cr (0.496 mg-kg-DW) > Cu (0.330 mg-kg-DW) > Ni (0.312 mg-kg-DW) > Cd (0.049 mg-kg-DW) > As (0.026 mg-kg-DW) > Hg (0.002 mg-kg-DW). The rank order of PTEs according to HQ was defined as Pb > Cd > Mn > Fe > Ni > As > Cu > Hg > Cr. Moreover, the lowest and highest values of HQ were observed in Macedonia and Turkey, respectively. The corresponded values of HQ and THQ in all countries investigated was lower than 1 value. Therefore, consumers are not at non-carcinogenic risk. Also, CR inorganic of As in the consumers in all countries investigated was lower than

In this research, antioxidant activity of Pistacia atlantica var mutica (a wild type of pistachio in Iran) kernel oil (PAKO) and unsaponifiable matters of kernel oil (UKO) were compared with those of sesame seed oil (SSO) and rice bran oil (RBO) as well as with their unsaponifiable matters (USO and UBO) and α-tocopherol (natural antioxidant) was selected as control. Also, some chemical properties such as (FRAP, DPPH radical-scavenging, rancimat and oven assays (peroxide value and carbonyl value) were assessed. The amount of unsaponifiable matters of studied oils was between 1.4 and 3.5%. The highest total phenolics was observed in SSO (1024 mg/kg), followed by RBO, and PAKO was 174, and 75 mg/kg, respectively. In DPPH radical-scavenging assay, the EC50 values of PAKO, SSO, RBO, UKO, USO, UBO, and α-tocopherol were determined as 38.9, 50, 48.4, 14, 12.7, 15.9 and 61.4 mg/mL, respectively. In FRAP assay, the highest value was nominated for UKO (434 mmol/L); followed by USO, UBO, PAKO, SSO, RBO and α-tocopherol (404, 357, 364, 298, 210 and 58 mmol/L; respectively). Also, considering the results of oven test, the incorporation of UKO into pure sunflower oil resulted in the highest oxidative stability; followed by UBO, USO, PAKO, SSO, RBO and α-tocopherol. According to results of the rancimat test, the incorporation of unsaponifiable matters (UKO, USO, and UBO) resulted in the highest oil/oxidative stability index (OSI) in pure sunflower oil, followed by oils studied (PAKO, SSO, and RBO). According to results, UKO had the highest antioxidant activity, followed by USO, UBO, PAKO, SSO, RBO, and α-tocopherol.

There is an increasing trend in the consumption of olive oil, especially extra virgin olive oil, due to its health benefits. These health benefits are mainly correlated to health-promoting components of olive oil such as polyphenols, tocopherols, and carotenoids, positive effects of olive oil on the inhibition of foodborne pathogens, stimulation of the growth of beneficial microorganisms, and its antioxidant activity. These attributes make olive oil one of the leading healthy edible oils worldwide.The current study overviews the recent findings on the health benefits of olive oil consumption including its effects on gut microbiota, its antioxidant activity, and its ability in preventing cardiovascular disease (CVD). In addition, the potential mechanism involved in these health-promoting effects are discussed.Key findings and conclusions: This study showed that olive oils originated from various regions of the world can pose some positive effects on gut microbiota. Moreover, this edible oil (especially the extra virgin type) can prevent CVD due to the high levels of valuable bioactive components including phenolic compounds (e.g. oleocanthal, tyrosol, hydroxytyrosol, oleuropein, and oleuropein aglycone) and the presence of highly bioavailable health-promoting carotenoids such as provitamin A, β-carotene, and lutein. Furthermore, the oral intake of extra virgin olive oil can be beneficial in preventing cancer and type 2 diabetes. Therefore, the consumption of olive oil, especially the extra virgin type, can be recommended not only because of its healthy fatty acid profile (particularly oleic acid) but also due to valuable positive effects of its bioactive components on human health.

Background In this current study, a systematic review and meta-analysis in a global scale regarding the prevalence and concentration of aflatoxin M1 (AFM1) in the human breast milk were conducted based on the socioeconomic indexes and amounts of precipitation. Scope and approach All available studies published in PubMed, Scopus, Web of sciences and Embase databases were screened between 1 January 1983 and 25 December 2017. Also, the probabilistic carcinogenic risk by the hazard index (HI) in the Monte Carlo simulation (MCS) was calculated. Key findings and conclusions The meta-analysis of 57 papers containing 196 studies showed that the minimum and maximum concentrations of AFM1 in human breast milk was noted in Sierra Leone (0.80 ng/L) and the United Arab Emirates (UAE) (465.76 ng/L), respectively. The lowest prevalence of AFM1 in human breast milk was reported in Brazil (2%) while the highest was observed in the Gambia ∼ Tanzania ∼ Jordan (100%). The minimum and maximum concentrations of AFM1 in human breast milk were observed in America (10.30 ng/L) and South-East Asia continents (358.99 ng/L), respectively. Also, the lowest and highest prevalence of AFM1 in human breast milk was observed in the West Pacific (7%) and Africa (52%) continents, respectively. According to findings, with increasing average rain annual and poverty (GDP ranking), the prevalence of AFM1 in human breast milk significantly (P-value

This meta-analysis was designed to review the published reports regarding the concentration and/or prevalence of aflatoxin M1 (AFM1) in human breast milk in Iran. The carcinogenic risk for Iranian infants consuming this milk was estimated with the hazard index. The PubMed and Scopus databases and the Scientific Information Database were screened for relevant studies between 1995 and 2017, and 11 of the 112 collected studies were included in the systematic review and meta-analysis. The mean (95% confidence interval) concentration of AFM1 was 5.85 ng/L (4.54 to 7.15 ng/L), which was lower than the European Union standard (25 ng/L). The mean prevalence of AFM1 in breast milk in Iran was 42% (11 to 77%). The estimated daily intakes for male and female infants were 0.02 to 5.57 ng/kg and 0.02 to 3.68 ng/kg of body weight per day, respectively. The rank order of estimated daily intake for both male and female infants according to age was 1 week > 1 month > 6 months > 12 months. The hazard index for all age groups of infants in all provinces in Iran was less than 1. Therefore, infants in Iran were not considered at carcinogenic risk from AFM1 in human breast milk.

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.

Food contaminants are challenging the food industry due to the inefficiency of conventional decontamination techniques. Cold plasma as an emerging technique for the degradation of food contaminants attracted notable attention. The current study overviews the plasma-induced degradation of food contaminants, discusses the mechanisms involved, points its benefits and drawbacks out, highlights the research needed in this area, and explores future trends. According to the literature, cold plasma efficiently degraded many common pesticides (e.g. parathion, paraoxon, omethoate, dichlorvos, malathion, azoxystrobin, cyprodinil, fludioxonil, cypermethrin, and chlorpyrifos) and food allergens (e.g. tropomyosin, b-conglycinin, glycinin, trypsin inhibitor, and Kunitztype trypsin inhibitor). These degradations occurred primarily due to the presence of reactive oxygen species (ROS) and reactive nitrogen species (RNS) in the plasma that attack the chemical bonds of food contaminants. The type of pesticide degrades are highly dependent on the concentrations of plasma-generated ROS and RNS. Research showed that several parameters, such as plasma generation device, plasma exposure time, plasma power, and the carrier gas composition, influence the type and concentration of reactive species (e.g. ROS and RNS) and the overall efficiency of cold plasma degradation for a specific pesticide or allergen.HighlightsCold plasma can be used for degradation of many types of pesticides and allergens.Plasma-generated reactive species and UV can interact with pesticides and allergens.The scaled up removal of pesticides and allergens by plasma can be challenging.

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at − 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers’ properties.

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.

The study aimed to perform a meta-analysis on the fate of ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and total aflatoxin (TAF) during steps of bread and pasta-based products processing. A total of twenty and eight articles (549 data) collected from 1983 through June 2017 were included. Some of the investigated processing such as milling and fermentation caused an increase in the concentration of DON and TAF; although they reduce the concentration of ZEN and OTA. Also, heat processing (cooking) decrease the DON, OTA, and TAF and increase the concentration of ZEN in bread. Cooking reduces the concentration of DON and ZEN in the biscuit. Cooking of pasta reduces the content of DON; however, it increases the concentration of TFA. The findings showed that the mycotoxins and their fate were influenced differently by the unit operations steps involved in the preparation of the different cereal-based products.

Bakery products, as an important part of a healthy diet, are characterized by their limited shelf-life. Microbiological spoilage of these products not only affects the quality characteristics and result in the economic loss but also threatens consumer's health. Incorporation of chemical preservatives, as one of the most conventional preserving techniques, lost its popularity due to the increasing consumer's health awareness. Therefore, the bakery industry is seeking alternatives to harmful antimicrobial agents that can be accepted by health-conscious customers. In this regard, essential oils have been previously used as either a part of product ingredient or a part of the packaging system. Therefore, the antimicrobial aspect of essential oils and their ability in delaying the microbiological spoilage of bakery products have been reviewed. Several types of essential oils, including thyme, cinnamon, oregano, and lemongrass, can inhibit the growth of harmful microorganisms in bakery products, resulting in a product with extended shelf-life and enhanced safety. Research revealed that several bioactive compounds are involved in the antimicrobial activity of essential oils. However, some limitations, such as the possible negative effects of essential oils on sensory parameters, may limit their applications, especially in high concentrations. In this case, they can be used in combination with other preservation techniques such as using appropriate packaging materials. Further research regarding the commercial production of the bakery products formulated with essential oils is required in this area.

Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.

Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high‐volume of orange peel. This by‐product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by‐product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.

The prevalence of aflatoxins (AFs) B1, B2, G1, and G2 in Iranian edible oils were assessed by immunoaffinity column cleanup and HPLC equipped with a fluorescence detector (HPLC-FLD). Ninety-seven samples including sunflower, canola, refined olive, unrefined olive, frying, and blend oils were collected from eight provinces (n = 15 samples of refined olive oil, n = 15 samples of unrefined olive oil, n = 15 samples of sunflower oil, n = 15 samples of canola oil, n = 17 samples of frying oil, and n = 20 samples of blend oil). Also, cancer risk of aflatoxins in the adults and children due to ingestion of edible oils was estimated via margin of exposure (MOE) estimation in the Monte Carlo simulation (MCS) model. Considering the limit of detection (LOD) of the current study, two unrefined olive oil samples from Zanjan Province were contaminated with AFB2 in the concentrations of 0.2 and 0.4 ng/g while other samples were free from AFB1, AFB2, AFG1, and AFG2. This study revealed that about 98% of the collected samples were free from AFs and the concentrations of AFs in the polluted samples were within the standard range suggested by European Commission regulation (20 μg/kg). However, health risk assessment indicated that both adult and children in the Zanjan Province are at considerable liver cancer risk (percentile 95% of MOE

This study was undertaken to analyze 29 pesticides residues in 37 commercially olive oil collected samples from Iran's markets using Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) approach along with acetonitrile for the extraction, surface adsorbents for clean-up procedure, following with a gas chromatography-mass spectroscopy (GC-MS). In order to eliminate the matrix effect, the calibration curves were drawn using spiked samples with the Area under curve (AUC) portion calculation of pesticide residue to AUC internal standard (Triphenyl Methane (TPM)). Moreover, the probabilistic health risk assessment includes non-carcinogenic and carcinogenic risk were estimated by target hazard quotient (THQ), total target hazard quotient (TTHQ) and cancer risk (CR) using the Monte Carlo Simulation (MCS) method. The calibration curves were linear in the range of 10–1500 ng/g, and R2 was higher than 0.994. All pesticides recoveries as average were in the range of 77.97–112.65%. The respective numbers attributed to LOD and LOQ were 3–5 ng/g and 8–15 ng/g. Results showed that 29.7% of samples were contaminated by pesticides which according to Iranian regulation, while in 7 cases banned pesticides were detected. Only 4 samples are noncompliant with EU regulation. The rank order of pesticides based on THQ was Heptachlor > DDT > Pretilachlor. Also, TTHQ for adults was 0.139; and children 0.467. The rank order of pesticides based on CR was Heptachlor > DDT. Consumers (adults and children) are not at non-carcinogenic risk due to ingestion of oil olive content (THQ and TTHQ 1E-6). According to the observed profile of pesticide in olive oil samples, which are mostly banned according to Iranian regulation, further improvements in agriculture procedures of cultivated olive in Iran, as well as required assessments of imported olive oil, was recommended.

The potential of ultrasound as a complementary technique for enhancing the stability of in-packed food emulsions, such as mayonnaise, without changing the conventional packaging material was evaluated. For this purpose, model salad dressing emulsions containing acacia gum and lecithin were stabilized by ultrasound within the package and their physical stability, particle size distribution, color, and consistency were compared to those stabilized by conventional power ultrasound and mechanical homogenization. Although both emulsifiers improved the stability of the emulsions, the stability of lecithin-containing samples was up to 5.4 times higher than the AG-containing counterparts. Turbiscan and laser particle size analysis showed that power sonicated sample containing lecithin had the highest physical stability (migration rate of 0.1 mm/h) with the smallest particle size (2.9 ± 0.2 μm). Conventional power ultrasound was superior compared to the other investigated techniques regarding saving energy, improving product's stability and appearance, and decreasing emulsifier demand. The in-pack sonication technique also stabilized oil-water mixtures in the presence of a capable natural emulsifier (migration rate of 30 mm/h) and saved up to 73% of emulsification energy as compared to the mechanical homogenization. The stability of the in-pack sonicated sample containing lecithin was comparable to that of the mechanically homogenized sample in the presence of acacia gum (migration rate of 30.4 and 32.9 mm/h, respectively). The proposed homogenization technique gave an emulsion with the smaller droplet size (31.7 ± 0.2 μm), enhanced the stability of the studied model salad dressing, and addressed the drawback of conventional power ultrasound technique by segregating the food product and ultrasound horn.