Search

This study is aimed at measuring nitrate levels in different vegetables from Tehran's markets that are consumed raw and fresh and to evaluate human health risk. Basil, parsley, radish leaves, cress, leek, radish, spring onion were randomly collected from local markets and the nitrate content was analysed by spectrophotometry. Average nitrate levels in the samples were 40.1, 45.2, 50.0, 51.8, 55.4, 90.2 and 110 mg kg−1 in parsley, leek, basil, radish leaves, cress, radish and spring onion, respectively. The average content in all samples was below Iranian standard limits. Tuber vegetables had significantly higher nitrate content than (green) leafy vegetables. [ABSTRACT FROM AUTHOR]

Background and objective: Increasing metal contamination in the environment, foods, and drinking water due to industrial activities is one of the most concerns all over the world. Among all chemical, physical, and biological techniques used for reducing these contamination, bio-removal approach has attracted interest as a green ecofriendly, inexpensive, and simple method for decontamination of metals from soil, foodstuffs, and water. As a matter of interest, biological decontamination of heavy metals in food is discussed in the current review paper. Results and conclusion: After an introduction about importance and concerns about heavy metal pollutions, main reported microorganisms for bio-removal of Lead, Cadmium, Mercury, and Arsenic are addressed. Then, the main influencing variables on biosorption efficiency including pH, bacterial concentration, temperature, and contact time have been reviewed. Finally, maximum permitted levels of the pollutants in foods and feeds, and their effect on human health are reported. Choosing a suitable microorganism under appropriate condition is important in heavy metals bio-removal. In addition, matrix of the media (food, drinking or waste water, and soil) is another important issue. Other than providing optimum external variables for the microorganisms, having lipids, carbohydrate, and other necessary nutrients in the matrix would increase the biosorption effectiveness. [ABSTRACT FROM AUTHOR]

In this study, the Saccharomyces cerevisiae biomass was applied to remove mercury in milk which is the common dairy product and the ability of this profitable yeast in bioremoving the Hg low concentrations (ppb) in milk was investigated. The initial Hg concentration, biomass dosage, and contact time effects on removal efficiency of S. cerevisiae were studied and they were also optimized by the central composite design. The Hg biosorption data were verified before the final analysis. The results showed that the optimal condition for the bioremoval of Hg was 80 μg/L and 22 × 108 CFU in the third day for initial Hg concentration, biomass dosage, and contact time, respectively. The maximum Hg bioremoval level in optimal condition was 70%. There were no significant differences in mean scores for sensory properties of milk samples during storage (p <.05). Practical applications: Our findings indicate that Saccharomyces cerevisiae known as a potent yeast to absorb the high amounts of toxic heavy metals in milk, it can also be applied for Hg elimination from water and foodstuffs even in low concentrations. Application of yeast for cleaning of humankind environment would be killing two birds with one stone using waste of an industry for decontamination of environment and food. [ABSTRACT FROM AUTHOR]

Introduction: Antimicrobial compounds have recently attracted the attention of researchers across the world. Essential oils (EOs) could be used as potent herbal antimicrobial materials and natural antioxidants in the food industry. The present study aimed to assess the effects of Rosmarinus officinalis essential oil (REO) with variable phenol contents on the properties of probiotic yogurt containing Bifidobacterium bifidum. Methods: Yogurt was prepared by adding Lactobacillus bulgaricus and Streptococcus thermophilus as the starter and the Bifidobacterium bifidum as the probiotic strains. REO was also added at the three concentrations of 1%, 2%, and 3%. Titratable acidity, pH, syneresis, and rheological, microbial, and sensory properties were evaluated at three storage times (7, 14, and 21 days). The total phenol content was approximately 8.93±0.11 milligrams of gallic acid. Results: The bacterial activity significantly declined in all the samples during 20 days of storage (P<0.05), and the addition of REO decreased the lowering rate of bacterial growth in the probiotic and starter strains over 21 days. Moreover, refrigerated storage decreased the pH and viscosity (P<0.05), which increasing increased titratable acidity and syneresis (P<0.05). The probiotic yogurt with REO exhibited thixotropic non-Newtonian behavior, and the samples containing 1% REO had the highest scores of flavor, odor, texture, and overall acceptability. Conclusion: According to the results, high levels of phenolic compounds contributed to the biological, physicochemical, and rheological properties of probiotic yogurt, as well as its sensory scores. [ABSTRACT FROM AUTHOR]

Introduction: Nearly one billion adult Muslims across the world refrain from eating, drinking, and smoking from dawn until dusk during the holy month of Ramadan. The duration of Islamic fasting varies depending on the coinciding season and geographical location. The present study aimed to review the health benefits of Islamic fasting. Methods: This review was carried out after searching in several databases such as Science Direct, PubMed, Medline, PMC, Google Scholar and also the related articles. Results: Islamic fasting is along with many health benefits such as the reduced risk of diabetes, cardiovascular diseases, hypertension and cancer. Although, some health problems have mentioned during Islamic fasting like dehydration, headaches. Conclusion: According to the results of this review, religious fasting positively influences the body weight and lipid and glucose levels, while exerting antioxidative effects, increasing longevity, and improving the renal and immune function. The health benefits of fasting could be reinforced through the balanced intake of various nutrients, such as dairy products, fruits and vegetables, meat and fish, cereals, and grains, as well as beverages such as water and milk, during Ramadan. [ABSTRACT FROM AUTHOR]