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The current work aimed to optimise aflatoxin M1 (AFM1) removal from milk by magnetic inactivated lactic acid bacteria (LAB) adsorbent using response surface methodology (RSM). In this research, the ability of 5 strains of LAB was evaluated for AFM1 removal. Lactobacillus rhamnosus, which indicated the highest adsorption efficiency compared to other strains (p < 0.05), was selected. The obtained LAB was modified using Fe3O4 particles for the generation of magnetic inactivated LAB adsorbent, which was further characterised by Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and vibrating sample magnetometer. The results indicated that L. rhamnosus cells were successfully functionalised and modified by Fe3O4 particles. A central composite design (CCD) was applied to investigate the effect of variables including time (5–125 min), temperature (3–23°C), initial AFM1 concentration (0.1–2.1 μg L-1), and fat (0–3.6%) on AFM1 removal from milk using synthesised adsorbent. According to the RSM model, the optimal adsorption conditions for the second-order model were observed at 73.60 min, the temperature of 17.82°C, AFM1 concentration of 1.598 µg L−1, and fat content of 0.9% leading to the maximum removal efficiency of 56.92%. Hence, the magnetic inactivated LAB adsorbent synthesised using this approach can be an efficient easy-to-separate adsorbent in removing AFM1 from milk. The main functional groups involved in AFM1 removal were carboxyl, amide, and hydroxyl/amino groups. Moreover, the synthesised adsorbent had superparamagnetic behaviour and could be rapidly separated from aqueous solutions. In conclusion, the current study presented a novel method for the efficient adsorption of AFM1 to improve the safety figures of milk.

The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.

Energy restriction and manipulation of macronutrient composition of the diet are the main approaches that are used by people who aim to lose weight. When such strategies are employed, appetite and endocrine regulators of satiety, such as gut peptides, all are deeply affected. The gut microbiota-brain axis controls energy homeostasis in humans by affecting central satiety and gut peptides. The purpose of this study was to evaluate if the synergistic effect of probiotics and vitamin D in yogurt matrix can modulate this effect. In the double-blind, randomized, placebo-controlled trial, 140 obese adults were randomly allocated into four groups: 1) regular yogurt plus low-calorie diet; 2) PY plus low-calorie diet; 3) vitamin D-fortified yogurt plus low-calorie diet, and 4) probiotic and vitamin D co-fortified yogurt plus low-calorie diet. All groups were encouraged to increase their physical activity. Glucagon-like peptide-1 (GLP-1), peptide Tyrosin-Tysrosin (PYY), ghrelin, anthropometric variables, insulin, fasting blood sugar (FBS), insulin resistance/sensitivity, 1,25(OH)

The purpose of the present research was to fabricate ethylcellulose (ECL)/polycaprolactone (PCL)/gelatin (GEL) electrospun nanofibers containing Zataria multiflora essential oil (ZEO) and zinc oxide nanoparticle (ZnO) to provide an appropriate substrate for food packaging. The ECL/PCL/GEL was incorporated with ZEO and ZnO at the concentrations of 10, 20, 30 and 50 wt% and 3 wt%, respectively. The results of ECL/PCL/GEL/ZEO/ZnO nanofiber exhibited uniform morphology with a mean diameter ranging from 361.85 ± 18.7 to 467.33 ± 14.50 nm and enhanced thermal stability. The ECL/PCL/GEL/ZEO/ZnO nanofiber had the highest mechanical parameters, such as young's modulus (437.49 ± 18), tensile strength (7.88 ± 0.7), and elongation at break (5.02 ± 0.6) and water contact angle (61.13 ± 0.5), compared with the other nanofibers. The cell viability during 48 and 72 h was obtained to be about more than 80% for all the nanofibers. Additionally, the ECL/PCL/GEL incorporated with 50% ZEO and 3% ZnO displayed the highest antioxidant activity (34.61 ± 1.98%) and antifungal properties against Penicillium notatum and Aspergillus niger. In general, the ECL/PCL/GEL with the weight ratio of 20:70:10 nanofiber incorporated with 30% ZEO and 3% ZnO was obtained to have appropriate mechanical, antioxidant, and antimicrobial properties and thermal stability.

Zingiber officinale essential oil (ZEO) was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique and its antioxidant and antibacterial effects were investigated. The results indicated that ZEO level had a significant effect on encapsulation efficiency (EE), loading capacity (LC), particle size and zeta potential. The value obtained for EE, LC, mean particle size and zeta potential were 49.11%–68.32%, 21.16%–27.54%, 198.13–318.26 nm and +21.31–43.57 mV, respectively. According to scanning electron micrographs, the nanoparticles had a spherical shape with some invaginations due to the drying process. The presence of essential oil within the chitosan nanoparticles was confirmed by Fourier transform infrared (FTIR) spectroscopy. In vitro release studies in simulated gastrointestinal fluid (SGF) and simulated intestinal fluid (SIF) indicated an initial burst effect followed by slow release with higher release rate in acidic medium of SGF. ZEO-loaded nanoparticles showed DPPH radical scavenging activity of 20%–61% which increased by raising the ZEO level. Moreover, results of antibacterial activity revealed that Staphylococcus aureus (with inhibition zones of 19–35.19 mm2) and Salmonella typhimurium (with inhibition zones of 9.78–17.48 mm2) were the most sensitive and resistant bacteria to ZEO, respectively. Overall, chitosan nanoparticles can be considered as suitable vehicles for ZEO and improve its stability and solubility.

The new severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) that was first found in 2019 in Wuhan, China, caused coronavirus disease 2019 (COVID‐19). It then spread worldwide rapidly, causing the 2019–2020 coronavirus pandemic. To date, it has been indicated that various transmission ways might be participated in outbreaks of COVID‐19. Among these, food products, whether raw or processed, might be carriers for SARS‐CoV‐2. Therefore, this study was aimed to evaluate the effect of cooking and microwave process of meat products and bread on the stability of SARS‐CoV‐2. In this regard, sausages and hamburger as meat products and toast bread were inoculated with a viral load of 5.70 log fifty percent tissue culture infective dose (TCID50)/mL in order to create a simulated cross‐contamination condition. The results showed that frying of hamburger at 225ºC for about either 6 or 10 min resulted in complete inactivation of SARS‐CoV‐2. Furthermore, a 5‐log decrease in SARS‐CoV‐2 load was observed in sausages as a consequence of cooking process at 78ºC for either 20 or 30 min. Additionally, the effect of microwave oven at power of 630 watt on stability of SARS‐CoV‐2 showed that exposing toast bread for either 30 s or 1 min in this power led to a 5‐log decrease in SARS‐CoV‐2 load in the toast bread., In this study, stability of SARS‐CoV‐2 toward heating and microwave in meat and bread have been studied for the first time.

Environmental factors in particular temperature, humidity, and atmosphere of packaging can control the postharvest physiology and variations in the chemical composition of horticultural crops during storage. Most fruits and vegetables release ethylene, as one of the simplest phyto-hormones, after harvest. Ethylene initiates ripening, produces softening and degradation of chlorophylls, and ultimately causing deterioration of fresh commodities. There are different methods to reduce ethylene production or inhibit its action to retain fruit and vegetable quality and extend their shelf life. Therefore, ethylene action can be limited at the receptor level (for example 1-MCP and Selenium), or through an effective elimination of released ethylene in the atmosphere. Among the emerging technologies, incorporation of nanoparticles into polymer matrix plays a major role in reducing the permeability of gases as well as absorption of ethylene. Accordingly, the present article reviews the characteristics, application types and effectiveness of ethylene control strategies for perishable commodities and their future aspects.

Six lactic acid bacteria strains previously isolated and fully identified from Motal cheese were used in ultrafiltered (UF)-Feta cheese as adjunct cultures. Antioxidant activity in cheese samples was evaluated on days 14, 28, 42 and 56 of the ripening period (5 °C). Cheese samples inoculated with L. brevis KX572376 (M2) showed the highest antioxidant activity, which was selected for further analyses. The highest DPPH radical scavenging and Iron (II) chelating activity of M2 cheese were 31.45% and 61.42%, respectively, which were observed on the 14th day of ripening. Fraction > 10 kDa showed more antioxidant activity than 5–10 and

Aqueous Extract of Acanthophyllum laxiusculum root (AE) exhibited remarkable foaming profile, emulsification properties and antifungal activity due to the presence of high concentration of total saponins. Total phenolic compounds, another main component, accounted for the AE antioxidant activity. Spray drying of AE, as a thermal process, did not affect the foaming indices of A. laxiusculum Spray-dried Extract (SE) and is a recommended alternate for convenient application in food industry. Addition of SE to the malt extract at accepted levels of total saponin daily intake (below 50 mg/kg) showed positive attribution of malt and carbonation on the foaming quality of SE. Meanwhile, antioxidant activity of commercial malt beverage was enhanced by addition of phenolic compounds containing SE. The 20–60% antifungal inhibitory ratio of the SE developed here is within the applied range of total saponin that supports its application to inhibit the growth of Saccharomyces cerevisiae after malt beverage production. The bitter taste of SE was not sensed in malt beverage at 30 mg/kg total saponin content and suggested A. laxiusculum root extract as a natural additive in malt industry.

Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes.

Bread as the main food all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of the gluten network are also interrupted by the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

The ability of chitosan (1% w/v), Bifidobacterium longum (108 CFU mL‐1) and Saccharomyces cerevisiae (108 CFU mL‐1) separately or in combination (chitosan/B. longum, chitosan/S. cerevisiae, B. longum/S. cerevisiae) was assessed for lead (II) removal from aqueous solutions. The results showed chitosan/B. longum adsorbent had higher adsorption percentage in comparison with other adsorbents (p

In this study, zein/polylactic acid (PLA)/hydroxypropyl methylcellulose (HPMC) nanofibers (NFs) were fabricated to the incorporation of Zenian (Carum copticum) essential oil (ZO) using the electrospinning method for employing in food packaging for the first time. The SEM images of optimal zein/PLA/HPMC/ZO NFs displayed homogeneous morphology. The average diameter of NFs ranged between 718 ± 186 nm and 335 ± 112 nm. Antioxidant activity of ZO-loaded NFs was 68.83 ± 0.1%. The zein/PLA/HPMC/ZO NFs showed inhibiting activity versus S. aureus (15 mm) and E. coli (8 mm) bacteria. Moreover, ZO-incorporated NFs showed better thermal stability than zein/PLA/HPMC nanofibers without ZO. After loading of ZO, zein/PLA/HPMC NFs exhibited higher tensile strength than those of native nanofiber, and MTT test showed no cell toxicity which indicated good biocompatibility. Overall, the zein/PLA/HPMC/ZO NFs endorsed have good properties for application in food packaging.

High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be a direct relationship between high fructose intake and adverse health effects such as obesity and the metabolic syndrome. Thus, fructose has recently received much attention, most of which was negative. Although studies have indicated that there might be a correlation between high fructose-rich diet and several adverse effects, however, the results of these studies cannot be certainly generalised to the effects of HFCS; because they have investigated pure fructose at very high concentrations in measurement of metabolic upsets. This review critically considered the advantages and possible disadvantages of HFCS application and consumption in food industry, as a current challenging issue between nutritionists and food technologists.

The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 10(8) CFU ml(−1) for L. casei, with a good survival throughout the storage period (10(8) CFU ml(−1)) and L. plantarum at sufficient levels (10(6) CFU ml(−1)) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics GRAPHIC ABSTRACT: [Image: see text]

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional Iranian Motal cheese. The peptide extract (

Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. Although several antihypertensive drugs have been proposed for management of high blood pressure, changing lifestyle, including diet, has attracted interest recently. In this sense, consumption of fruits and vegetables, which are rich in vitamins, minerals, and phytochemicals, has been assigned as an efficient therapeutics. Berry fruits contain various bioactive compounds with potential health implications such as antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. The main mechanisms responsible for antihypertensive activity mainly arise from the activity of flavonoids, minerals, and vitamins, as well as fibers. The objective of this review is to provide a summary of studies regarding the effect of berry fruits on the hypertensive animals and humans. The mechanisms involved in reducing blood pressure by each group of compounds have been highlighted. It can be concluded that berries' bioactive compounds are efficient in mitigation of hypertension through improvement of vascular function, angiotensin-converting enzyme's (ACE) inhibitory activity, increasing endothelial nitric oxide synthase (eNOS) activity, and nitric oxide (NO) production, besides anti-oxidative and anti-inflammatory activities. These fruits can be considered as potential sources of invaluable compounds for development of antihypertensive foods and pharmaceuticals.

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.

Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.

Introduction: In the recent years, attention to the use of probiotic drugs and probiotic food products, due to probiotic’s functional and health properties has been increased. The storage and the viability of the probiotics in the products and passing through the gastrointestinal tract was always a big challenge. Drying is one of the functional and important choices that can be used for stabilizing microbial species and makes the bacterial usage easy. Among different microencapsulation methods, spray drying is one of the important drying methods that can be used in industrial scale and size. Optimizing the effective parameters on the cultivation and separation of probiotic bacteria, the most important and challenging parameters of spray drying that have influence on probiotic products, and choose of the best wall materials for the cores, are the most important and challenging factors that are necessary for optimizing the microencapsulation in industrial scale. In this review article, in this review article, the factors affecting the survival and resistance of bacteria in the stage before entering the spray dryer and the factors affecting the survival of probiotic bacteria during the drying stage are discussed. In addition, the important criteria for selecting microfiber wall materials and the tests that are often performed on probiotic microfiber resulting from spray drying have been examined.

Probiotics are modern-day panacea with claims to alleviate or cure everything from diarrhea to obesity and Alzheimer’s disease. They seem effective for numerous conditions (e.g. antibiotic-associated diarrhea), although these views have been challenged recently. Greater issue is the lack of confirmed efficacy for majority of claims provided by producers. While offering products without adequate clinical research, industry has more simplistic approach for probiotic treatments, that is, ‘one-formula-fits-all.’ In contrast, recent studies showed different efficacies of probiotic mixtures with multiple strains without fully understanding factors behind it. Furthermore, important parameter for prescribing probiotic treatment is the individual native microbiota. Interactions among probiotic strains and microbiota need more research, so there is a long way paved with ‘big data’ and chemometric analysis before it is possible to make full use of probiotics.

According to the proposed definition by FAO/WHO, probiotics must be alive and abundant once ingested. However, during recent years, new definitions are added to the probiotic terminology such as ‘paraprobiotics’ (dead/inactive cells of probiotics) and ‘postbiotics’ (healthful metabolites of probiotics), because findings have shown that dead cells (intact or ruptured) could also show significant health impacts on human. However, mentioned terms are not accurate and impressive enough to reflect the intended meanings regarding all states of probiotic benefits and it seems that a disturbance and confusion in probiotic glossary has been occurred. As a result, a new terminology based on a new efficient approach and conceptualization is needed for a global agreement and usage. In the present paper, we are honored to propose such terminology to provide mentioned comprehensive approach and terminology for all aspects of probiotic benefits. We are proposing three main classes of probiotic including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic’ (PP) referring to viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic’ (GP) referring to dead/nonviable cell, in the forms of intact or ruptured (GPI or GPR). Each of these classes are classified into two groups based on their site of action/impact: internal (in vivo) or external (in vitro).

Acrylamide is a process-induced food toxicant which is formed during heating of food products via Strecker or acrolein pathway. Studies have revealed that acrylamide causes DNA damage, neurotoxicity, genetic toxicity, reproductive toxicity and carcinogenicity. Therefore, efficient approaches should be applied to reduce acrylamide level in foods. However, most of these approaches are not practical, require costly equipment, and cause nutrition loss and decline of sensory properties. In this regard, using specific strains of probiotics especially Lactobacillus has been newly hypothesized and scarcely explored. The mechanism responsible for this activity is associated with the presence of peptidoglycan components particularly carbohydrates and alanine which binds to acrylamide. Another possible mechanism is production of the enzyme asparaginase which converts l -asparagine to l -aspartic acid and ammonia and prevents acrylamide formation. It has been highlighted that some Lactobacillus species (Lactobacillus casei and Lactobacillus reuteri) possess asparaginase genes. Therefore, adding probiotics could provide a good promising approach in reducing the acrylamide in food products. This article reviews the efficacy of probiotics in mitigation of acrylamide in food products.

The aim of this study was to assess the occurrence of Aflatoxins (AFs) including B1, B2, G1 and G2 in commercial cereal-based baby foods by HPLC-FLD method in Iran and related risk assessment in three baby age groups (6-12, 12-18, and 18-24 months) using Monte Carlo simulation approach. Results showed an occurrence ranging from 20% to 60% for B1, B2, and G2 aflatoxins, while AFG1 was not detected in any assessed samples. Exposure and risk assessment was estimated to be two groups (aflatoxin B1 and total aflatoxins). The highest estimated dietary exposure to both AFB1 and total AFs was estimated for 6-12 months aged babies, representing 5.81 ng/kg BW/day and 8.55 ng/kg BW/day, respectively. Overall, the margin of exposures to AFB1 and total AFs were lower than 10,000 in all age groups, indicating a health concern about AFB1 and total AFs exposure through cereal-based baby food consumption. High cancer risk for high consumers (P95) of baby food was also estimated in all age groups, calling for immediate intervention due to serious claims that AFB1, is a highly carcinogenic component, causes hepatocellular carcinoma. Risk ranking results indicated the presence of AFB1 is classified as high risk for babies who consume cereal-based foods, which demands the attention of risk managers to reduce or eliminate this risk for the most vulnerable sector of society, whose aged