Food Biotechnology
S.Javad Hosseini; Mostafa Shahidi Noghabi; Hossein Zamani; Gholamhossein Zohuri; Mahboubeh Sarabi
Abstract
The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this research, the antimicrobial attributes of two essential oils (Oliveria decumbens and Pistacia atlantica gum), have been ...
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The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this research, the antimicrobial attributes of two essential oils (Oliveria decumbens and Pistacia atlantica gum), have been investigated before and after thermal process (200°C - 10 minutes) against bacterial and mold spoilage in bread. Also, the compounds of essential oils were detected by gas chromatography-mass spectrometry. The main compounds of the essential oil of O. decumbens were carvacrol, thymol, and elemicin before and after thermal treatment. In the case of P. atlantica gum, only one prominent peak was observed in the chromatogram, which was related to the α-pinene. For both essential oils, the MIC and MFC against Aspergillus niger were 4000 and 8000 μL/ml, respectively. In comparison, the antimicrobial effect of both essential oils against Bacillus subtilis was higher than the mold. The amount of MIC and MBC were 125 and 250 μL/ml for Oliveria decumbens and 62.5 and 125 μL/ml for Pistacia atlantica gum, respectively. The results showed that these two essential oils have a promising effect against the main microorganisms of bread spoilage. The thermal process did not significantly affect the antimicrobial activity of Pistacia atlantica gum essential oil against A. niger but significantly decreased the antimicrobial activity against B. subtilis, while in the case of antimicrobial activity of Oliveria decumbens essential oil, the results were the opposite. Considering the fact that the most spoilage agents of the bread are molds so the use of Pistacia atlantica gum essential oil is recommended as natural preservatives in products that tolerate high heat treatment, such as bread and bakery products.
Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad
Abstract
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...
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Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.
Marzieh Shamshiri; Ali Mohamadi Sani; Mahboubeh Sarabi; Paria Rahnama Vosough; Massoumeh Mehraban Sangatash
Abstract
Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study, the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard, two levels of bacterial suspension (3×109 ...
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Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study, the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard, two levels of bacterial suspension (3×109 and 3×1010 cfu/ml) were used to determine their ability to reduce three concentrations of AFM1 (0.05, 0.25 and 0.5 ppb). The incubation times in the simulated gastric model were 0, 30, 60.90 and 120 minutes. AFM1 concentration was determined by competitive ELISA. Results showed that the presence of Lactobacillus acidophilus (La-5) was more effective at higher concentration for removal of aflatoxin. Also, removal content for 0.05, 0.25, 0.5 ppb AFM1 were 76.09, 52.26 and 76.19 respectively.
Elmira Haghighi; Massoumeh Mehraban Sangatash; Seyed Ali Mortazavi; Mahboubeh Sarabi; Reyhaneh Noorbakhsh; Mohammad Armin
Abstract
The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad ...
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The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad and Quchan (10 samples from each city). The result showed that from 50 raisin samples, 44 samples (88%) were contaminated with fungi. The lowest and highest level of fungal contamination were observed in Quchan and Kashmar, respectively. Aflatoxigenic potential of fungi that isolated from contaminated samples were evaluated using Coconut Agar Medium and under UV light (365 nm). It is observed that 29 samples (65.9%) had Aflatoxigenic fungi. The presence of aflatoxin was confirmed by high pressure liquid chromatography. No sample had greater AFB1 levels than the maximum allowed levels (5 ng/g) in raisins accepted by ISIRI (Institute of Standards and Industrial Research of Iran). Although the amount of AFB1 in raisin varieties produced in Khorasan Razavi Province, does not appear to create a serious public health problem at present, because of Percapita consumption of raisins in Iran (22 kg/year) it is necessary to consider it as a serious health problem.
Razieh Niazmand; Nasibeh Arabpouriani; Amin Doaei; Azam Niazmand; Mahboubeh Sarabi
Abstract
Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving of desirable microflora in intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level ...
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Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving of desirable microflora in intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level of cholesterol, low density lipoprotein (LDL) and high density lipoprotein (HDL) of serum and intestinal microflora were investigated in 24 healthy volunteers. Statistical analysis showed that decreased levels of cholesterol and HDL were found after consumption of both bioyogurts compared to the control (P
