Iranian Food Science and Technology Research Journal

Abstract Dairy industry waste, particularly organic-rich dairy sludge, represents a promising and sustainable resource for biotechnological applications. This study evaluated the potential of dairy sludge as a cost-effective medium for the co-production of biomass and exopolysaccharides (EPS) by selected Enterococcus strains. The physicochemical parameters of the dairy sludge were first characterized, revealing a composition of 32.70% fat, 29.32% protein, 9.56% ash, and 30.17% carbohydrates (which adjusted to 28.50% after spray-drying). Five strains were screened through a quantitative culture-dependent approach to evaluate their growth and EPS production. Among the tested isolates, Enterococcus durans K48 exhibited the highest production potential and was selected for further study. Response Surface Methodology (RSM) was employed to optimize the concentrations of key medium components: dairy sludge, sucrose, and yeast extract. Under the optimized conditions (15% dairy sludge, 5% sucrose, and 2.5% yeast extract), a maximum biomass yield of 8,440 mg/L and an EPS yield of 394.2 mg/L were achieved. These findings demonstrate that dairy sludge can serve as a viable and sustainable substrate for Enterococcus cultivation, facilitating efficient biomass and EPS production while contributing to the valorization of dairy processing waste.

Abstract Introduction
Exopolysaccharides (EPS) are complex carbohydrate molecules produced by a wide range of microorganisms, including fungi, algae, and bacteria. EPS are high molecular weight carbohydrates secreted by microorganisms into the extracellular environment during growth. EPS have complex and diverse structures that can be classified into homopolysaccharides and heteropolysaccharides, which usually contain one or more monosaccharide units and sometimes also incorporate other components such as acetate or phosphate groups. While homopolysaccharides are usually made up of sucrose, heteropolysaccharides have more than two monosaccharides. These structural differences mainly affect the physicochemical and functional properties of EPS. EPS from lactic acid bacteria (LAB) are generally heteropolysaccharides, usually composed of D-glucose, D-galactose and L-rhamnose. As a biopolymer, EPS not only exhibits numerous properties such as water holding capacity, binding, emulsification and gelation, but also has various beneficial health properties such as antioxidant effects, blood sugar lowering and cholesterol lowering. Before use, it is necessary to conduct detailed research on the production conditions and structure of EPS to evaluate their application potential and identify suitable fields, thereby facilitating the development of LAB exopolysaccharides with industrial applicability. Therefore, the aim of this study was to investigate the functional properties of Lactobacillus rhamnosus EPS and its effect on the rheological behavior of surimi.
Materials and Methods
Lactobacillus rhamnosus isolated from the intestine of the Barbus grypus was isolated and identified using the 16S rRNA gene, and the gene of interest for the identification of the genus and species of the bacteria was confirmed by sequencing. Crude EPS was obtained by a two-step purification process. First, the sample was separated using a DEAE-cellulose anion exchange chromatography column and washed with deionized water, NaCl solutions with concentrations of 0.1 mol/L, 0.3 mol/L, and 0.5 mol/L as the detergent at a flow rate of 1 ml/min. The microstructure and surface morphology of the purified EPS was observed through scanning electron microscopy (SEM). The antioxidant capacities of EPS were investigated by four different methods. The antibacterial activities of the EPS were evaluated against some indicator pathogens. Some microstructural properties of surimi gel were measured.
Results and Discussion
The period of EPS production varied from logarithmic phase to early stable phase, indicating that EPS is a secondary metabolite. EPS yield and properties depend on microorganisms. The absorption peaks in the 1200 to 1000 cm-1 indicated the C=O and C-O-C vibrations of glycosidic bonds or the stretching and bending vibrations of C-O coupled and C-O-H, indicating the presence of carbohydrate. According to the analysis of the monosaccharide composition, the extracted EPS was a heteropolysaccharide. The results showed that with the increase in the concentration of EPS, its antioxidant activity increased. EPS showed a promising and dose-dependent inhibitory effect on α-amylase. The inhibition rate of EPS on α-amylase activity increased slowly with the increase in concentration from 1.5 mg/ mL to 9.5 mg/ mL. Carboxyl, hydroxyl and glycosidic bonds present in EPS may play a role in cholesterol adsorption. The coagulability initially increased with increasing EPS concentration and started to decrease after reaching the highest purification point, which may be because the adsorption of excess coagulants destabilized the particles. At a concentration of 4 mg/mL, EPS showed the highest inhibitory effect on E. coli with 23.4%. L. monocytogenes with 27%, S. aureus with 73%, and S. typhimurium with 61%. EPS were reported to inhibit the spontaneous initial aggregation and cell attachment of bacterial cells either by attenuating cell surface changes or by reducing cell-cell surface interactions. Surimi gel samples containing different concentrations of EPS showed similar gelation patterns characterized by three stages of gel formation, gel weakening, and gel recovery. This study elucidates the conformational relationship of this EPS and provides a theoretical basis for its functionalization in fisheries products.
Conclusion
In this study, we isolated a novel EPS, and characterized its composition, structure, and functions. It has been used and evaluated in fish surimi. The EPS producing novel strains of Lactobacillus rhamnosus were selected based on ropy structure formation. The partially purified EPS was characterized by FTIR, NMR, and SEM techniques and examined for its physicochemical, biological, and rheological properties. EPS exhibited significant biological activities, including antibacterial, antioxidant, antibiofilm, and antidiabetic activities, and was highly thermally stable. Therefore, EPS could be considered a potential biomaterial in the healthcare industry and in thermal processing in the food industry.

Abstract The current study aimed to optimize pectin extraction from the non-AIS (crude) sample variety of Musa acuminata (Yelakki) peel, which was conducted by applying Response Surface Methodology (RSM), using a citric acid-assisted extraction method. The study was conducted with RSM to systematically evaluate the individual, quadratic, and interactive effects of process variables (Citric acid concentration, extraction time, and temperature) on the pectin yield. It was carried out based on a three-factor design to determine optimal conditions and statistically significant factors. The optimum conditions for extraction were found to be a concentration of 1.5%, an extraction duration of 90 minutes, and a temperature of 61.59°C with a desirability value of 0.616. In these conditions, the yield of pectin of 2.025% was very lower, when compared with banana peel AIS (8-20%). Concentration, extraction time, and temperature showed a statistically significant effect (p < 0.05) on pectin yield. The extracted pectin was categorized as high methoxyl pectin, exhibiting a DE of 53.49%, which is slightly lower than values typically reported for conventional sources. The degree of esterification remains within the acceptable range for HM pectin and contains Methoxyl content of 4.75% and Anhydrouronic acid of 50.45%. Our findings suggest that non-AIS Musa acuminata (Yelakki) peel potentially considered as a low-cost raw material for pectin production. Future studies may focus on enhancing pectin yield by using alternative extraction methods and further refining process parameters through optimization techniques using RSM, ANN or other statistical models.

Abstract Siahmazgi cheese ripens through the metabolic activities of the indigenous microbiota present in unpasteurized milk. To ensure its safety, non-thermal processing methods such as ultrasound are required. This study aimed to determine the textural changes and the phylogeny relationships of the microbiome in Siahmazgi cheese affected by ultrasonication, followed by a metabolomics analysis of fatty acids (FAs). Microscopic changes in cheese texture affected by ultrasonication (0, 5, 10 min) were examined through processing of SEM images by ImageJ. Texture profile analysis was also performed using a texture analyzer. Phylogenetic and metabolomics analyses of the microbiome were carried out using Geneious Prime. Correlations between microbes, metabolites, and metabolic pathways using Cytoscape. Phylogenetic analysis showed that the microbiome of cheeses treated with the same sonication exhibited similar genetic heatmaps until the third month, while the non-sonicated sample at the sixth month of ripening displayed the highest biodiversity. Staphylococcus equorum, Acinetobacter johnsonii, Lactobacillus zeae, Macrococcus caseolyticus, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were identified as key contributors to FAs metabolism. Hexadecanoic acid, octadecanoic acid, (9Z,12Z,15Z)-octadecatrienoic acid, and (9Z)-hexadecenoic acid were identified as the main FAs from lipid metabolism, and the biosynthesis of unsaturated FAs. Texture of samples prepared from 5 min-sonication showed the highest pore number (2345) and porosity (0.046352). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness were the lowest in 5-min sonicated samples and the highest in 10-min sonicated samples during ripening. If a porous soft texture in the Siahmazgi cheese is desired, sonication for 5 min is recommended. Additionally, the results of this study provide a comprehensive understanding of the effect of sonication on texture, microbiome, and the prediction of metabolic pathways of FAs in Siahmazgi cheese, which supportthe development of non-thermal technologies for traditional cheeses.

Abstract The consumer trend toward safe and healthy food has spurred research and application of natural colors in traditional biscuit products to improve quality and sensory value. Perilla frutescens (L.) Britton is a member of the Lamiaceae family and is widely found in East Asian regions, where it is used as both a spice in cooking and in traditional medicine. It is rich in anthocyanins, a class of polyphenolic compounds that act as natural colorants and possess strong antioxidant properties. This study aimed to evaluate the extraction process of perilla leaf for enriching the total anthocyanin content, which is applied in coloring butter biscuits. The investigated factors included the sample-to-water ratio for extraction (1:10, 1:15, 1:20, and 1:25 g:mL), extraction temperatures (60°C, 70°C, 80°C, and 90°C), and extraction times (20, 25, 30, and 35 minutes). The obtained extract was analyzed for anthocyanin content using the pH differential method. The findings suggested that a sample-to-water ratio of 1:20 g:mL, an extraction temperature of 90°C, and an extraction duration of 30 minutes were the most suitable extraction conditions to achieve a high total anthocyanin content (1.70 mg.g^-1 DW). The addition of perilla leaf extract (PLE) significantly affected the physical properties of the biscuits (diameter, yield, brightness, and hardness of the biscuits); the higher the amount of PLE added, the darker and crispier the biscuits became. Sensory analysis showed that biscuits supplemented with PLE were rated higher than the control in terms of texture, color, and flavor. The results showed that the biscuits that received the highest scores across all parameters were supplemented with PLE at a rate of 7.5%. Overall, the analysis suggests that it is possible to produce butter biscuits with a characteristic color and improved nutritional profile by adding PLE.

Abstract In this research, gelatin was extracted from various by-products of silver carp (Hypophthalmichthys molitrix) (SC) and rainbow trout (Oncorhynchus mykiss) (RT), including skin, soft tissue, head, and vertebrae. The extracted gelatins were evaluated for proximate composition, molecular weight, functional properties, and structural characteristics. The findings revealed that the protein content of the gelatin samples ranged from 69.25% to 85.75%, with fat levels below 1.5%. The highest moisture content was observed in RT-skin gelatin (16.8%), while the lowest was found in RT-vertebral bone gelatin (2.97%). SDS-PAGE analysis showed clear 1α (~114–121 kDa) and 2α (~100–112 kDa) chains in skin and cranial soft tissue gelatins, whereas bone-derived samples lacked distinct bands, indicating extensive collagen degradation due to harsh acid treatment. In terms of viscosity, the highest value (11 cP) was recorded for SC-cranial soft tissue gelatin, and the lowest (2.6 cP) for RT-head gelatin. Gel strength ranged from 573.5 g (SC-skin) to 19.6 g (RT-head). The melting point of SC-gelatins was significantly higher than that of RT, with some samples approaching values similar to bovine skin gelatin. SC-vertebral bone gelatin exhibited the greatest foaming capacity (120 ± 2%), while SC-head gelatin demonstrated the highest foam stability (48.03 ± 2.12%). These results suggest that non-commercial by-products from these two fish species, especially SC-skin and cranial soft tissue, represent valuable potential sources for producing high-quality gelatin for food applications.

Abstract Introduction
Microbial safety and quality of raw animal products, particularly chicken meat, are among the critical concerns in the food production and distribution chain. Chicken meat holds a significant place in the dietary patterns of many populations due to its high nutritional value, easy accessibility, and affordable price. However, the presence of pathogenic microorganisms like Salmonella spp. and Campylobacter spp. in chicken carcasses is a major cause of foodborne illnesses, affecting millions of people worldwide annually. According to the World Health Organization (WHO), Campylobacter jejuni and Salmonella enterica are among the leading bacterial agents responsible for human gastroenteritis, with contaminated poultry products being their primary source. Slaughterhouses represent critical control points within the protein supply chain, playing a pivotal role in either the dissemination or mitigation of microbial contamination. Therefore, the adoption of innovative technologies for effective microbial load reduction at early processing stages is essential for enhancing food safety and reducing reliance on chemical preservatives in later distribution stages.
In recent years, there has been increased interest in applying non-chemical and non-thermal methods to control microbial contamination. Techniques such as the application of ice powder for thermal shock, ozone as a potent disinfectant and oxidizing agent, lactic acid as a natural organic acid, and pulsed electric fields (PEF) as an emerging non-thermal technology have gained prominence. These approaches effectively reduce pathogenic microbial loads without compromising the physical or sensory qualities of meat products. They are particularly promising in lowering resistant microbial populations and extending the shelf life of meat products.
Considering the limitations of conventional thermal or chemical methods in preserving product quality and meeting the growing consumer demand for safer and more naturally processed products, the present study aimed to evaluate and compare the efficacy of four non-chemical methods such as ice powder, ozone, lactic acid, and pulsed electric fields in reducing the total microbial count, Salmonella, and Campylobacter contamination on chicken carcasses.
 Material and Methods
This experimental study was conducted on 150 samples collected from a total of 450 broiler chicken carcasses at an industrial poultry slaughterhouse in Najafabad County, Esfahan Province, Iran. To assess microbial control methods and improve hygienic conditions in the slaughtering process, treatments included immersion in water containing ice powder at 0 and 10 °C, lactic acid at concentrations of 0.5% and 1%, ozonated water at 1 and 2 ppm, pulsed electric fields applied at 60 volts with frequencies of 100 and 200 MHz, and combinations of these four methods at the specified concentrations. Treatment durations were set at 5 and 10 min for all groups. Following treatment, samples were taken from the carcass surfaces, and total microbial counts, Salmonella, and Campylobacter populations were enumerated according to Iranian National Standard methods. Data were statistically analyzed using one-way ANOVA and means were compared by Tukey’s test at a 95% confidence level.
Results and Discussion
The results of this study demonstrated that most examined treatments significantly reduced the microbial contamination of chicken carcasses compared to the control (P<0.05). Among the treatments, lactic acid and the combined method particularly at their highest tested levels, exhibited the greatest effectiveness in reducing total microbial counts and Campylobacter populations, highlighting the synergistic potential of combined interventions for improved pathogen control. The use of ice powder showed the least effect in reducing the microbial contamination of poultry carcasses. However, as observed, the combined method successfully reduced the total bacterial count, Campylobacter and Salmonella by 97%, 91% and 95%, respectively, compared to the control. The findings of this study revealed that the examined treatments led to a significant reduction in the total bacterial count and Campylobacter at 5 and 10 minutes (P<0.05). However, increasing the treatment duration from 5 to 10 minutes did not result in a further significant reduction of these bacteria (P>0.05). Nevertheless, a 5-minute treatment already reduced more than half of the Salmonella population, and extending the treatment time to 10 minutes resulted in an even greater reduction in Salmonella (P<0.05). This finding aligns with Carvalho et al. (2022), who reported that the antibacterial activity of organic acids against meat pathogens increases up to a saturation point, beyond which extended exposure yields minimal additional efficacy.
Conclusion
The findings of this study indicate that the application of treatments such as lactic acid, pulsed electric field, ozonated water, and ice powder can significantly reduce the microbial load of poultry carcasses within a short period. These interventions offer promising alternatives to conventional thermal treatments or the use of harsh chemical preservatives. Moreover, the results highlight the critical importance of precise control over parameters such as treatment time, concentration, and intensity, which significantly influence the overall antimicrobial efficacy. In summary, the present study not only confirms the practical applicability of these methods for enhancing the microbial safety of poultry meat but also demonstrates that the strategic combination of physical and chemical technologies with optimized exposure times can effectively control microbial contamination in slaughterhouses and meat processing operations without compromising product quality.
Funding Sources
This work was financially supported by the Faculty of Veterinary Medicine, Shahrekord University.

Abstract Introduction
Probiotics are live, beneficial microorganisms that, when administered in adequate amounts, provide significant health benefits to the host. They play a vital role in maintaining and restoring gastrointestinal microbiota balance, improving digestion, modulating the immune system, and protecting against pathogenic bacteria. Prebiotics are non-digestible food components—typically fibers or complex carbohydrates—that selectively stimulate the growth and activity of beneficial gut microorganisms. By fostering a favorable environment for probiotics, prebiotics indirectly promote host health.
Recently, the search for natural and cost-effective prebiotic sources has intensified. Medicinal mushrooms, particularly Ganoderma lucidum (reishi) and Lentinula edodes (shiitake), have emerged as promising candidates due to their abundance of bioactive polysaccharides. These polysaccharides not only exhibit prebiotic potential but also possess antioxidant, immunomodulatory, and anti-inflammatory properties.
This study aimed to investigate the prebiotic properties of polysaccharides extracted from G. lucidum and L. edodes. Specifically, we evaluated their ability to stimulate the growth and metabolic activity of probiotic yeast and bacterial isolates obtained from traditional and industrial dairy products. These natural polysaccharides may contribute to the development of novel synbiotic products with enhanced health benefits.
Materials and Methods
Twenty dairy product samples were collected and subjected to microbial isolation to obtain yeast and bacterial strains with probiotic potential. Isolates were identified using morphological, biochemical, and molecular techniques, including PCR and sequencing.
Polysaccharides were extracted from the mycelium of G. lucidum and L. edodes via lyophilization and aqueous extraction. Carbohydrate content was determined using the phenol-sulfuric acid assay, while antioxidant capacity was assessed using the DPPH free radical scavenging method. FT-IR spectroscopy was employed to characterize chemical structures.
The prebiotic effects of the mushroom polysaccharides were evaluated by supplementing sugar-free culture media with these extracts. Growth and metabolic activity of selected probiotic isolates were compared to the ontrols supplemented with glucose and inulin. Enzymatic and acid digestion assays were also performed to assess the stability of the polysaccharides under simulated gastrointestinal conditions.
Results and Discussion
Multiple yeast and bacterial isolates were obtained from the dairy samples. Following biochemical screening, four isolates—A3, A10, B1, and B3—were selected for detailed analysis based on their probiotic potential. Antibiogram testing revealed varied resistance and sensitivity profiles.
Molecular identification showed that isolate A10 was closely related to Candida tropicalis, while A3 matched Saccharomyces cerevisiae. Among the bacterial isolates, B1 was identified as Lactobacillus casei and B3 as Lactobacillus acidophilus.
Polysaccharides extracted from G. lucidum and L. edodes exhibited lower reducing sugar content compared to inulin, indicating a more complex carbohydrate structure and greater resistance to enzymatic breakdown. Antioxidant assay demonstrated that, while inulin had the highest free radical scavenging activity, the mushroom polysaccharides also showed significant antioxidant properties.
FT-IR spectra confirmed the presence of characteristic polysaccharide functional groups, such as hydroxyl, carboxyl, and glycosidic linkages, consistent with previous findings on medicinal mushroom polysaccharides.
When added to sugar-free media, polysaccharides from both mushrooms stimulated the growth of probiotic isolates, though to a lesser extent than glucose and inulin. This suggests that while these fungal polysaccharides act as prebiotics, their fermentability and utilization by probiotics may differ from conventional prebiotics.
Optimal growth conditions for the probiotic isolates were observed at pH 5 and 37°C. The ability of these isolates to thrive under such conditions, along with their positive response to mushroom polysaccharides, underscores the potential of these compounds as functional prebiotic ingredients.
This study highlights the promising prebiotic and antioxidant properties of polysaccharides extracted from G. lucidum and L. edodes. These natural compounds supported the growth of beneficial probiotic yeasts and bacteria isolated from dairy products, suggesting their potential as synbiotic supplements.
Conclusion
Incorporating mushroom-derived polysaccharides into functional foods and dietary supplements could enhance gastrointestinal microbiota balance and promote overall health. However, further research involving in vivo animal models and human clinical trials is necessary to fully validate the health benefits and safety of these polysaccharides. Such studies will help clarify their mechanisms of action, determine optimal dosages, and assess long-term effects, paving the way for their application in health-promoting dietary and medicinal products.

Abstract This article reviews the antioxidant and antimicrobial properties of biodegradable edible films based on Pickering emulsions containing essential oils. Edible biodegradable films incorporating essential oil-loaded Pickering emulsions are increasingly recognized as a promising option for sustainable food packaging. By incorporating essential oils into the emulsion matrix, the antioxidant and antimicrobial properties of these films significantly improved. Therefore, the key properties discussed in this review include antioxidant activity, antimicrobial effectiveness, and the role of these films in extending the shelf life of food products. The results showed that the incorporation of Pickering emulsions containing essential oils significantly increased the antioxidant capacity of the films, leading to a notable reduction in oxidative degradation of food. Additionally, these films exhibited effective antimicrobial activity against various foodborne pathogens such as Escherichia coli and Staphylococcus aureus, which is attributed to the bioactive properties of the incorporated essential oils. The films effectively inhibited microbial growth, directly contributing to enhanced food safety. The findings highlight the great potential of Pickering emulsion-based biodegradable films as a sustainable solution for food packaging with antioxidant and antimicrobial properties, ensuring longer shelf life and higher safety of packaged food products.

Abstract Introduction
Excessive human exposure  to chemicals in agricultural practices  contribute to the production of unhealthy and environmentally destructive products. For this reason, natural coatings are used to prevent adverse changes in the quality of various products. Natural coatings can be a barrier on the outer surface of food to prevent the loss of aromatic compounds, and moisture content and provide the possibility of selective natural exchange of some gases and increase shelf life post harvest. Considering the economic importance of button mushrooms and the need to provide optimal solutions to increase shelf life post harvest, the present study was conducted  to investigate the effect of natural coatings based on chitosan nanoparticles and nanohydroxyapatite on increasing the shelf life of button mushrooms.
Materials and Methods
For this purpose, the effect of these coatings was evaluated in a factorial experiment in the form of a completely randomized design with three repetitions to prevent adverse changes in button mushroom quality. Button mushrooms were covered with different concentrations of chitosan nanoparticles (zero, 1% and 2%) and nanohydroxyapatite (0, 40, 80 mg) for 28 days. The mushrooms that were prepared for coating were divided into 9 groups. One sample without coating and 8 samples were coated with different percentages of chitosan nanoparticles and nanohydroxyapatite and coded.  All mushroom sampless were immersed in each of the coating solutions for five minutes. The mushrooms were then taken out of the solutions and placed on the mesh basket (at room temperature) for 15 to 30 minutes so that the additional amount of coating material drips. Then the mushrooms were weighed individually and six numbers were transferred in three replicates in single-use plastic containers with perforated lids. Then they were transferred to the refrigerator. The control sample was immersed in distilled water for 5 minutes instead. The data was measured on days 0, 7, 14, 21 and 28. After coating, the characteristics of total phenol, flavonoid, antioxidant capacity, total protein, ascorbic acid content, and electrolyte leakage of mushrooms were recorded and analyzed during 28 days of storage.
Results and Discussion
Based on the results, the highest amount of total phenol, flavonoid, antioxidant capacity, ascorbic acid content, total protein, and the lowest amount of electrolyte leakage were obtained in 1% nano chitosan coating containing 40 mg of nanohydroxyapatite during 28 days of storage. In the control treatment (without coating), the lowest amount of total phenol, flavonoid, antioxidant capacity, ascorbic acid content, total protein, and the highest amount of electrolyte leakage were obtained during 28 days of storage.
Conclusion
Due to the high perishability of button mushroom, its maintenance is very important. Coating is considered as one of the methods of keeping quality of button mushrooms. The purpose of this study was to evaluate the effect of natural coating based on chitosan nanoparticles and nanohydroxyapatite on the total phenolic, flavonoid, antioxidant capacity, ascorbic acid content, electrolyte leakage, and total protein of mushrooms on zero, 7, 14, 21, and 28 day, in order to maintain quality and increase the shelf life of button mushroom. For this purpose, the coating of chitosan nanoparticles (zero, 1%, 2%), nanohydroxyapatite (zero, 40, 80 mg), and the combination of chitosan nanoparticles with nanohydroxyapatite in the mentioned concentrations were used. Finally, according to the findings of this study, it can be stated that coating with 1% nano chitosan containing 40 mg of nanohydroxyapatite can increase the shelf life of button mushroom up to 14 days post harvest, with increased marketability.

Abstract Introduction
Fish supplies a type of nutrients containing protein and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) and micronutrients such as selenium, iodine, potassium, D and B-vitamins. Groupers are one of the best fishes in the south of Iran that are extensively distributed in tropical and warm waters all over the world. The perishability is considered as one of the main problems for fish with high nutritional value in food supply chains during the shelf life. The use of edible coatings indicates a novel method to extend the shelf life. The aim of present research was to apply biodegradable chitosan/ chia mucilage coating containing Rubia tinctorum L. plant extract (0, 0.5, 1 and 2 % as T₁, T₂, T₃ and also T₄) on the surface of grouper fillet fish to maintain qualitative and microbial attributes during the shelf life (1, 15, 30 and 45 days).
Materials and Methods
The qualitative and qualitative assays (peroxide index (meq O₂/kg sample), thiobarbituric acid (mg MA/kg), total volatile nitrogen (mg /100 g) and trimethylamine (mg /100 g)), microbial counts (aerobic mesophilic and lactic acid bacteria, total coliforms, mold and also yeast), texture (hardness, adhesion, flexibility, cohesiveness and gumminess), sensory attributes (taste, smell, color, texture and overall evaluation) and measurement of identified biogenic amines were carried out during the shelf life.
Results and Discussion
The results illustrated that oxidation parameters of treatments such as peroxide index, trimethylamine, total volatile nitrogen components and thiobarbituric acid were declined by increasing the extract concentration in a fixed time period (p ≥ 0.05). The highest and lowest microbial loads were obtained in T₁ and T₄ during the storage, respectively. The microbial counts increased significantly (p < 0.05) by extending the storage time of treatments and on the other hand, this decreased significantly (p < 0.05) by increasing the concentration of Rubia tinctorum L. extract in a fixed period of time. The utilization of Rubia tinctorum L. extract and chia mucilage in a coating of chitosan created a synergistic effect and led to a lower microbial load in treatments. On the other hand, a reduction was occurred in textural attributes particularly cohesiveness and hardness through moisture loss and drying of coating surface in fillets during storage (p < 0.05). The softening tissue could be related to the higher microbial activities during storage, although intensity of these changes was lower in T₃ and T₄ treatments due to the lower microbial load, which indicated the positive effect of Rubia tinctorum L. extract on maintaining tissue quality. All examined factors changed and most of the mentioned parameters in T₁ and T₂ exceeded the permissible limit during storage, but T₃ and T₄ had better conditions during storage. Finally, fish fillet coated with 1 % Rubia tinctorum L. extract (T₃) compared to others demonstrated better sensory evaluation at the end of shelf life, which was selected as the superior treatment. The type and amount of biogenic amines in control and T₃ (superior sample) illustrated that the highest amine compound was recorded for histamine at 79.87 (mg/kg) on the 15^th day and the lowest level in tyramine at 0.79 (mg/kg) on the 1^st day of storage. The concentration of amines increased significantly during storage time (p < 0.05).
Conclusion
The results shown that applying chitosan/ chia mucilage coating including Rubia tinctorum L. extract has significant effect on extending the shelf life of fish fillets.

Abstract Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs. In this study, the performance of three proteolytic lactic acid bacteria in the induction of soymilk gelation was compared and their effects on the physicochemical properties of resulting gels were investigated. Lactiplantibacillus plantarum MCM4, Streptococcus thermophilus, and Weissella confusa MDM8) were inoculated to the soy milk matrix, and incubated at 37 °C until reaching pH 4.7. To understand the effects of acidifying and proteolytic activity of starter culture, syneresis, cell counts, free amino acid content (O-phthalaldehyde method), evaluation of proteolysis using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and textural parameters of soymilk gels during fermentation were investigated. There was a significant difference among the strains in terms of viable cell counts and proteolytic activity during fermentation (p < 0.05). The amount of syneresis was also different among the resulted gels as it was in the range from 61% (sample fermented with S. thermophilus) to 69.5% (fermented with L. plantarum MCM4). The main soy proteins were degraded to different extents as a function of fermentation time. Texture analysis showed that fermentation of soymilk with W. confusa MDM8 resulted in soy gel with higher firmness and consistency, while the sample fermented with L. plantarum MCM4 had higher adhesiveness and viscosity index. Overall, it can be concluded that L. plantarum MCM4, W. confusa MDM8, and S. thermophilus can be introduced as starter cultures for the production of novel soymilk gels with reasonable properties.

Abstract Introduction
Nowadays, antibiotic resistance is increasing in all parts of the world and is emerging and expanding globally. Due to their natural antimicrobial properties and low tendency to develop bacterial resistance, antimicrobial peptides can be a good candidate as an alternative to synthetic antibiotics. Bioactive peptides are produced using enzymatic hydrolysis by enzymes extracted from microorganisms and plants, digestive enzymes, and fermentation by proteolytic starter cultures. Enzymatic hydrolysis of proteins is performed by commercial proteases or a combination of several proteolytic enzymes. Commercial proteases are expensive due to their specificity. Among the strategies for protein hydrolysis with the aim of obtaining bioactive peptides is microbial fermentation, which is more environmentally friendly and has a high potential for use in industry due to its relatively low cost compared to commercial enzymes. It is a suitable method for the hydrolysis of sesame meal protein. Bacillus species are bacteria that have high proteolytic activity and are able to produce different endopeptidases in the fermentation medium. The activity of endopeptidases in the environment containing proteins causes the production of peptides with small sizes and free amino acids in higher amounts compared to enzymatic hydrolysis, which is one of the advantages of using Bacillus species with high proteolytic activity compared to pure enzymes. In general, the purpose of this research was to produce sesame meal protein hydrolysate by fermentation with Bacillus subtilis and to investigate its antimicrobial and antioxidant activity.
 
Materials and Methods
In this study, at the first step, sesame meal was defatted with hexane at a ratio of 1:5, then it was dried and sesame meal protein isolate was extracted, and the optimization of fermentation conditions was determined by the response surface methodology (RSM). Independent variables, including temperature (30 to 45 ˚C), time (12 to 36 h), and substrate concentration (2 to 6%), were considered. The antioxidant properties of the treatments, including DPPH radical scavenging activity, ferric ion reducing power, and antimicrobial activity, were investigated, and the optimum treatment was selected. Then the protein hydrolysate was freez-dried and stored at -20 °C.
 
Results and Discussion
According to the results, temperature (39.68 °C), time (30.07 h), and substrate concentration (4.85%) were selected as optimum conditions. Under these conditions, DPPH radical scavenging activity and ferric ion reducing power of hydrolysate were 63.57% and 0.9951 (absorbance at 700 nm), respectively. The inhibition percentages of Staphylococcus aureus (59.58%), Escherichia coli (6.55%), Listeria monocytogenes (62.43%), and Clostridium perfringens (50.97%) were obtained in the optimized condition. Bacillus subtilis, in the presence of sesame meal protein, showed significant (p<0.05) protease activity over time. After 48 hours, the clear zone diameter was determined to be 22 mm. The clear zone created by this strain showed that Bacillus subtilis has high proteolytic activity and can be a suitable bacterium for hydrolyzing sesame meal protein with the aim of obtaining hydrolysates with the highest antimicrobial and antioxidant activities. The antimicrobial activity of the protein hydrolysate can be due to the higher degree of hydrolysis. By increasing the hydrolysis time, peptides with low molecular weight are produced, which cause better interaction with the microbial cell membrane, disrupt the membrane, and lead to the inhibition of the microorganism. According to the results, the sesame meal protein hydrolysate showed more inhibitory effect against gram-positive bacteria than gram-negative bacteria (Escherichia coli). Researchers reported that the difference in sensitivity to antimicrobial compounds between gram-positive and gram-negative bacteria can be attributed to the structure and composition of the cell envelope (cytoplasmic membrane or outer membrane, and cell wall). In general, the bioactivity properties of protein hydrolysate depend on the amino acid composition, sequence, and molecular weight of the amino acids. The antioxidant activity can be due to the high content of polar and aromatic amino acids. By further hydrolysis of proteins, peptides and polar free amino acids are produced that interact with free radicals and converted into safe and stable intermediate products.
 
Conclusion
In this study, Bacillus subtilis strain was used to ferment sesame meal protein, which is a rich source of protein, to produce protein hydrolysate with maximum antimicrobial and antioxidant activities. Results showed that the protein hydrolysate obtained from sesame meal protein isolate had antimicrobial and antioxidant activities. It can be used as a natural antimicrobial or antioxidant agent in the formulation of food or pharmaceutical industry to improve the health of society.

Abstract Introduction
 Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about the use of artificial ingredients to maintain the quality and safety of foods. Therefore, the use of natural preservatives and food preservation methods based on natural compounds have attracted the attention of researchers. Edible films and coatings are useful materials, mainly produced from biodegradable polymers including polysaccharides (gums), proteins, and lipids, and are commonly used for the shelf life extension of foods. The primary edible films /coatings are promising alternative methods to preserve, and retard the adverse chemical reactions and microbial growth. They also can act as a carrier of antimicrobials, antioxidant substances, and other additives. Sage seed gum (SSG) is a water-soluble polysaccharide obtained from Sage (Salvia macrosiphon). It is an environmentally-friendly biodegradable material that can form high-viscosity aqueous solution and exhibit pseudoplastic behavior. Essential oils (EOs) are volatile and aromatic oily liquids extracted from various plants. Most of the EOs have antimicrobial and antioxidant activities due to their phenolic compounds, terpenes and terpenoids. A promising technique is incorporating EOs into coating solutions as active film/coating to extend the shelf life of food products. Bay leaf (Laurus nobilis) is an aromatic evergreen tree or large shrub with green, glabrous leaves. It is used as a flavoring agent and an essential ingredient in food preparation. Bay leaf has received much attention due to its antimicrobial, antioxidant, anti-inflammatory and immune system stimulating properties. Hence, the aim of the present study was to evaluate the antimicrobial and antioxidant properties of SSG coating incorporated with different concentrations of bay leaf EO (BLEO) and its nanoemulsion (BLNEO).
 
Materials and Methods
 The active packaging was produced based on the gum of sage seed containing BLEO and BLNEO. After preparing the EO from bay leaves, their corresponding NEO was produced and the characterization of nanoparticles was evaluated in terms of droplet size, polydispersity index (PDI) and zeta potentials. Then, the antimicrobial and antioxidant properties of BLEO and BLNEO were compared. After that, SSG coatings were prepared with 1.5% and 3% BLEO and their corresponding NEO forms. Subsequently, the antioxidant (DPPH and ABTS) and antimicrobial (against Bacillus cereus, and Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) properties of the produced films were investigated.
 
Results and Discussion
Gas chromatography-mass spectrometry (GC-MS) identified 1,8-Cineole and α- Terpinyl acetate as the major components of BLEO. The BLNEO exhibited a droplet size of approximately 92.4 nm and a zeta potential of -45.1 mV. In comparison to the control and SSG, it was found that the group comprising EO and NEO significantly (p<0.05) showed superior free radical scavenging capacity. SSG-3% BLNEO had the highest DPPH inhibition percentage (69.54%). According to the results, EO at the nanoscale can scavenge more free radicals than EO (p<0.05). Antimicrobial inhibition zone of different treatments against selected gram positive and gram negative bacteria showed that all bacteria were strongly inhibited after the addition of BLEO into the SSG. Moreover, data revealed that the growth of the studied pathogens was completely inhibited in a dose-dependent manner (p<0.05). SSG-BLNEO exhibited better antimicrobial activity than SSG-BLEO coating and its antimicrobial activity was significantly enhanced by increasing BLNEO concentration (p<0.05). This phenomenon is attributed to the protective role of encapsulation and the slow release of EO from the coating matrix, resulting in enhanced antimicrobial activity. Nanoemulsions, owing to their small droplet size and high surface area, offer superior efficacy compared to conventional emulsions. Consequently, the gradual release of essential oils from nanoemulsion-based edible coatings contributes to their enhanced antimicrobial performance.
 
Conclusion
These findings suggest that the SSG-BLNEO edible active coating possesses promising applications as an antimicrobial and antioxidant agent for food packaging applications.

Abstract Introduction
One of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments.
 
Materials and Methods
At first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.
 
Results and Discussion
According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C  had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controlling oxidative spoilage is significantly greater than sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results also showed that in terms of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). Treatments B and E (p>0.05) were ranked next (p<0.05) in terms of the two mentioned indicators. The results of this section showed that if sodium nitrite reduced from 120 mg/kg to 60 mg/kg  and replaced by nanocapsules carrying astaxanthin in the sausage formulation, the resulting product has the same antimicrobial power as the product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than B, E (treatments) and control in terms of color indices and general acceptance (p<0.05). The comparison of the color indices and sensory properties of the treatments on days 0 and 28 of storage at refrigerator showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.
 
Conclusion
 Nanocapsules carrying astaxanthin with maltodextrin-sodium caseinate combined coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the sodium nitrite in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced by nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory properties.

Abstract Introduction
Wheat bread is a staple food worldwide, and bread making using sourdough is one of the oldest technologies. In this regard, the use of legume sourdough is important in improving the quality of wheat bread. Sprouted legumes are also proper substrates rich in bioactive compounds for sourdough fermentation to produce enriched products. Furthermore, application of herbal extracts in sourdough formulation is a simple way to enhance organoleptic properties and mold-free shelf-life of the produced sourdough bread. Considering positive effects of sourdough on techno-functional properties of the produced bread, the aim of the present study was to enhance quality parameters of wheat bread using controlled fermented sprouted lentil containing fennel extract.
 
Materials and Methods
In the present study, predominant lactic acid bacteria (LAB) were isolated using the sequential back-slopping process from fermented sprouted lentil containing fennel extract.  The isolates were screened based on their antifungal activities against Aspergillus niger. The selected isolates were identified through amplification of the target sequence with 1500 bp from its 16S rDNA gene and sequencing of the PCR products. After that, controlled fermentation containing selected LAB isolates (as a starter culture) was performed in processing of wheat bread. Crumb hardness, specific volume, water activity, overall acceptability and surface growth rate of the target fungus were compared in the produced breads. In order to determine the effects of the substrate, fermentation and germination, suitable samples were produced. The results of the present study were also analyzed in a completely randomized design with three replications, and Duncan test at P<0.05 significant difference was used to compare the mean.
 
Results and Discussion
Sequencing results of the PCR products (amplicons) led to the identification of Pediococcus acidilactici as the selected LAB isolate. Addition of lentil sourdough to wheat bread significantly (P<0.05) reduced the weight loss and crumb hardness of wheat bread and also increased its specific volume without significant effect. Among the produced breads, the lowest specific volume was belonged to the sample containing lentil and the highest specific volume was observed in the control sample. Moreover, fermentation and sprouting reduced the surface growth of A. niger in the produced breads. The surface growth rate of the fungus in the bread containing fermented sprouted lentil was also significantly lower than those of the control sample. In addition, wheat bread containing fermented sprouted lentil received the highest overall acceptability score among the produced enriched breads. It is reported that the positive effects of controlled sourdough on textural features of the produced bread are mainly associated with the acidification activity of the starter culture used. Production of organic acids and other inhibitory metabolites by the sourdough starter culture is also involved in its antifungal activity in the product. Moreover, production of volatile and non-volatile aroma precursors during sourdough fermentation affect sensory attributes of the sourdough bread.   
 
Conclusion
Nowadays, consumer demand for healthy products with minimal processing and with no synthetic additives such as clean-label foods, and the use of bio-preservatives (application of microorganisms and their metabolites to prevent spoilage and increase the shelf-life of the product) has become a growing trend. Application of legumes as a good source of protein, other nutrients and essential components in bread formulation is important for their use in the daily diet. According to the results of the present study, controlled fermented sprouted lentil containing fennel extract can be used as an antifungal compound and texture improver in bakery industries. Overall, the use of plant extracts with antifungal effects as well as controlled fermentation of sourdough with selected LAB as protective/starter culture can reduce the use of chemical preservatives in bread.

Abstract Introduction
Recently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food, do not cause environmental contamination, and do not endanger the health of the consumer. Fish is a food rich in amino acids, vitamins and minerals, and polyunsaturated fatty acids, especially omega-3, which has made it more and more popular in the human diet. However, the presence of a significant amount of polyunsaturated fatty acids as well as easily digestible proteins has turned fish into a highly perishable commodity. Fresh seafood spoils rapidly due to the enzymatic and bacterial activities that occur after death, as well as the spoilage caused by the oxidation of polyunsaturated fatty acids and the high concentration of hematin compounds and metal ions of fish muscle, such as iron, and their pH which is close to neutral. Therefore, the use of natural coatings that can increase the shelf life of food and attract the consumers should be given more attention. Iran is the largest fishery producer in the region, thus, providing new methods to increase the shelf life of these products until the time of consumption can guarantee the safety and be effective in the economic prosperity of this industry. Therefore, the present study was designed to investigate the effect of chitosan coating along with the volatile oil of ginger plant on the shelf life of salmon fillets stored in refrigerator to reduce microbial growth, reduce chemical reactions, and increase the storage life of salmon fillets in refrigerator.
 
Material and Methods
Rainbow trout fish with an approximate weight of 600 grams were purchased from the market. Fish were washed with sterile distilled water, and cut into 60-gram pieces after separating the head and tail and eviscerating. The prepated fish were randomly divided into 4 groups. The control group was without any treatment but the treatment groups were immersed in chitosan containing different concentrations of Ginger essential oils. All the samples were kept in zipped bags at refrigerator (4°C) for 15 days. Microbial tests (Mesophilic, Psychrophilic, Coliform, and Lactic acid bacteria count), chemical tests (pH, TVN, TBARS), and sensory tests (color, smell, taste, texture, and overall acceptance) were performed on days 1, 4, 7, 12 and 15. The data obtained from the microbial and chemical tests were analyzed by one-way analysis of variance and the data obtained from the sensory tests were analyzed by the Kruskal-Wallis test in Sigma Stat 4 statistical software, considering P<0.05.
 
Results and Discussion
 The results of bacterial tests showed that chitosan coating with ginger essential oil had a significant effect on reducing the growth of mesophilic, coliform, lactic acid bacteria and psychrophilic bacteria compared to the control and chitosangroups during 15 days of storage in the refrigerator (P<0.05). During the storage period, chitosan-treated groups containing 1.5% and 0.75% of ginger volatile oil had the best microbial quality in terms of mesophilic bacteria, Psychrophilic bacteria, lactic acid- bacteria, and coliforms. Also, in samples immersed in chitosan coating with ginger essential oil, the pH, TVN and TBARS values at the end of the storage period were significantly lower than the control and chitosan group (P<0.05). The results showed that pH, TVN, and TBARS did not exceed the defined standard for fish meat at the end of the storage period in the groups treated with ginger volatile oil. Sensory characteristicsindicated that the groups treated with chitosan coating containing ginger essential oils showed better sensory characteristics in terms of color, taste, smell, texture, and overall acceptance than the control and chitosan groups during the storage period (P<0.05).
 
Conclusion
Based on the results of the present study using the chitosan coating combined with ginger volatile oils has antimicrobial and antioxidant properties, which can reduce the oxidation of fats and microbial loads, while maintaining the organoleptic quality and increasing the shelf life of fish meat at refrigerator temperature. In comparison between treated groups, the use of chitosan along with 0.75% volatile oil of ginger is recommended, because by using a smaller amount of volatile oil, the microbial, chemical, and organoleptic properties can be kept at the standard level until the 15th day.
 
Acknowledgments
 The authors are grateful to Shahrekord University's Research Vice-Chancellor for supporting this project.

Abstract Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma amino butyric acid (GABA) and antioxidant activity. Eight different LAB strains were selected and the activity and cell counts of the most potent strains were investigated during fermentation. The results showed that all the isolates were able to grow in SW and the increase in incubation time led to significantly (p<0.05) decrease the pH of all samples from 5.75 to 4.5. Among eight LAB isolates, Lactiplantibacillus plantarum MCM4 and Weissella confusa MDM8 showed higher activity in terms of acid production, increase in TPC content and proteolytic activity. The sample fermented by L. plantarum MCM4 had the highest content of free amino acids (1.73 mg/ml) and the unfermented sample with 0.9 mg/ml had the lowest content. GABA concentration varied from 6.15 mg/mL (unfermented) to 24.175 mg/100 mL (SW fermented with L. plantarum MCM4). In this research, it was found that fermentation increased the antioxidant capacity of SW in such a way that the highest amount was observed in sample fermented with Lactiplantibacillus plantarum MCM4. A positive correlation (R²= +0.72) was found between viable cell counts and proteolysis. It can be concluded that, fermentation with L. plantarum MCM4 and W. confusa MDM8 can be applied as an approach to valorize SW.

Abstract The effects of traditional livestock farming on the environment and its limited scalability contribute to the persistent worldwide dilemma of food insecurity. Growing animal cells under regulated conditions has given rise to cultured meat, which might be a more ethical and ecological option. The potential of cultured meat to solve issues with food security is critically examined in this review article, which does so by thoroughly analyzing its effects on global food systems, sustainability prospects, technical breakthroughs, and related obstacles. Life cycle analyses show that the environmental impact of producing cultured meat is much lower than that of producing traditional meat. Significant scientific advancements have moved the production of cultured meat closer to commercial viability, including scaffold advances, tissue engineering, bioreactor design, and cell line optimization. There are still a number of formidable obstacles to overcome, including establishing large-scale manufacturing at a reasonable cost, negotiating intricate regulatory environments, guaranteeing product safety, and cultivating customer acceptability. To overcome these challenges and realize the promise of cultured meat to improve food and nutrition security while promoting environmental sustainability and animal welfare, an interdisciplinary strategy incorporating scientific, technical, regulatory, and social views is essential.

Abstract Introduction
Increasing public awareness of the impact of diet on health has increased the demand for healthy food products, especially probiotics. Probiotics are living and non-pathogenic microorganisms with beneficial effects on the host when consumed on a regular basis  and sufficient amounts (10⁶ cfu/gr or ml). A significant number of probiotics become inactive during various food processes (thermal, mechanical and osmotic stress), storage condition (exposure to oxygen, UV light and low or high temperature) or during interaction with food ingredients. In addition, the breakdown and passage of food through the digestive system can also affect the survival and ability of probiotics to form colony in the intestine. Therefore, it is a challenge for food manufacturers to maintain and deliver live probiotic cells in sufficient quantities via food product. On the other hand, the variety of probiotic food products in the market, especially in Iran, is low and is mainly limited to dairy products, fermented drinks and pickles. Bioactive edible films and coatings are defined as biopolymer-based structures that carry bioactive components such as vitamins, enzymes, peptides, etc, and slowly release them on the food surface during storage. Biopolymers such as polysaccharides, proteins, and lipids are used in the preparation of edible films and coatings. Trapping probiotic bacteria in the structure of edible films and coatings is a new approach that has been proposed to increase the survival of these microorganisms and to develop new probiotic products in the food industry.
 
Materials and Methods
In this study, an alginate-based probiotic bioactive film containing L. plantarum was fabricated after centrifuging of overnight culture of probiotic bacterium from MRS medium and adding the bacterial cells into film forming solution. The effect of bacterial addition on physical, mechanical and prevention properties of alginate film was evaluated. In addition, the effect of two temperatures 4 °C and 25 °C on the survival of embedded probiotic bacterium in the film structure during one month of storage was also investigated by microbial count assay on MRS agar medium. Then, the model food was covered with probiotic film and the survival of probiotic bacterium during  storage at 4 °C was determined.
 
Results and Discussion
The results showed that the population of probiotic bacterium declined about 4.61% after drying of alginate film solution. Addition of probiotic bacterium to the alginate film increased the thickness, turbidity, and tensile strength of the film, while had no significant effect on solubility, water activity, Elongation (%) and microstructure of alginate film. In addition, the probiotic film containing bacteria had less Lightness (L*), and moisture content than the control film. Also, the incorporation of L. plantarum in alginate film could decrease the water vapor permeability (WVP) from 0.755 to 4.51 (×10^-10 g m^-1s^-1pa^-1). The total color difference (ΔE) of alginate film containing probiotic bacteria compared to control film without probiotic bacteria was 1.1. The SEM images were confirmed the proper and uniform distribution of probiotic L. plantarum cells on the surface of alginate film. The survival percentage of L. plantarum in alginate film after one month of storage at 4 °C and 25 °C was 96.84 and 47.29%, respectively. Also, the population of embedded bacteria in the film structure on the food model (sausage) surface after three weeks storage in refrigerator was in desired level of probiotic products (> 10⁶ cfu / gr).
 
Conclusion
 The viability of probiotic bacteria after the application of alginate film containing L. plantarum on the surface of food model (sausage) during cold storage remained at the optimal recommended level for three weeks. Therefore, alginate film is recommended as a suitable carrier for probiotic microorganisms to produce new functional products.

Abstract Introduction
 The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species of Salmonella can adapt, grow or survive at different environmental conditions. Salmonella enterica is a majorcause of food borne illness in humans, and Salmonella typhimurium and Salmonella enteritidis serovars are the most prevalent. One strategy is to use active packaging to reduce the microbial load or prevent the growth of microorganisms on food. Recently, antimicrobial active packaging has received much attention due to maintaining food quality, safety, and increasing shelf life. Among the antimicrobials used in the food industry, bacteriophages have a very good efficiency to control pathogenic bacteria. Pullulan has a good ability to form a film, its film has good characteristics such as transparency, odorlessness, tastelessness, solubility in water, and low permeability to oxygen and fat, However, the major obstacle is related to its price. The combination of polysaccharides with proteins has been done in order to improve the performance and reduce the costs of films. Gelatin is a suitable option to combine with pullulan in terms of good mechanical properties, reduced permeability, and its good price. Different ratios of gelatin and pullulan were studied and suitable film selected, but it needed to modify, so nanofibers cellulose was added in order to improve the mechanical properties and water resistance. Adding cellulose nano fiber can be a good and appropriate option. The aim of this research was to evaluate theantibacterial effectiveness of gelatin-pullulan- nanofibers cellulose composite film containing bacteriophage against Salmonella typhimurium at two different temperatures.
 
Materials and Methods
Gelatin and pullulan powders were weighted separately and mixed together (20gelatin-80pullulan). Nanofiber cellulose was extracted from rice bran and was used at three different levels (1%, 3%, and 5%). Commercial bacteriophage solution was added to each of the films separately and the films were prepared by molding method. Thickness, moisture content, solubility, swelling, tensile strength, and elongation of gelatin-pullulan film containing nanofibers were studied. Zone inhibitory of films containing different percentage of cellulose nanofibers on the agar media against Salmonella typhimurium (10⁴ CFU.ml^-1) was evaluated. The, antibacterial effect of selected film on the poultry meat inoculated with S. typhimurium (10⁴ CFU.g^-1) and several phages on the surface meat at 4  and 12  was also investigated. 
Results and Discussion
 The results indicated that gelatin-pullulan films containing different percentages of cellulose were showed approximately 2 mm of zone inhibitory compare to films free of phages. Also, inhibitory among films at different percentage of nanofiber cellulose did not show significant change. Antibacterial effect on poultry meat was dependent on temperature, films loaded with bacteriophages at higher temperature (12 ) was more effective compare to lower temperature (4 ). The populations of S. typhimurium were decreased 1 log and 0.7 log than control samples at 4  after 7 and 9 days respectively, while at 12 , 1 log and around 2.55 log decrease was found after 1 and 9 days, respectively. In a study, beef inoculated with salmonella was treated by SALMONELEX^TM bacteriophage and resulted in 1.29 log reduction of pathogenic bacteria compared to the control sample (Yeh et al., 2017).  In another study, the antibacterial effect of double-layer poly lactic acid/xanthan film at 10 °C compared to 4 °C against pathogenic bacteria of Salmonella and Listeria was determined and found that at10 °C, the number of pathogenic bacteria was decreased more than at 4 °C (Radford et al., 2017).. Kamali et al. (2022b) reported that the release of phages from the film of 30 poly lactic acid/70 whey protein to the meat surface after one hour was 63.22 % and 63.18 % at 4 °C and 10 °C, respectively, which means no  significant difference, after one day at both temperatures.







 

Abstract Introduction
Cucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. Therefore, pretreatments are crucial for prolonging its shelf life. Chitosan is a cationic polysaccharide and can interact electrostatically with anionic, partially demethylated pectin. Besides, chitosan has inhibitory effects on fungal rot and prevents weight loss in fruits. Pectin can form excellent films. Because of increasing demand to reduce synthetic chemicals as antimicrobial agents, substances derived from plants, such as essential oils, can play a significant role in the future.  Several essential oils and essential oil components have shown antimicrobial activity against spoilage and pathogenic microorganisms during fruit and vegetable storage. Essential oils of thyme and cinnamon contained phenolic groups have been found to be most consistently effective against microorganisms, however, essential oils are volatile and irritant. Therefore, forming an inclusion complex using b-cyclodextrin can improve solubility, control volatile, and induce off-flavors and unpleasant odor of the essential oils. The objectives of this study were to develop the microencapsulated thymol (thyme) and trans-cinnamaldehyde (cinnamon) essential oils to produce antimicrobial agents and subsequently evaluate the effectiveness of edible coating made of chitosan and pectin containing microencapsulated trans-cinnamaldehyde or thymol essential oils to improve qualitative and quantitative characteristics and shelf life of cucumber.
Materials and Methods
The inclusion complexes of trans-cinnamaldehyde and thymol in beta-cyclodextrin (CD) were prepared separately by freeze-drying. Each essential oil was dispersed in 1000 ml of beta-cyclodextrin aqueous solution (16 mmol/L, 18.15 g) in molecular ratio 1:1 (2.4 gr thymol, 2.11 gr trans-cinnamaldehyde) and mixed in a laboratory stirrer for 24 hour at room temperature , then frozen (-70 ºc) and freeze-dried (<20Pa, 48 h). Lyophilized samples were stored inside a freezer (-20 ºc) until further use. Cucumbers cv. Nagene with uniform size, appearance, ripeness and without mechanical damage or fungal contamination were selected. Then They were then sanitized by immersion in chlorine solution (150 mg/kg) for 1 min and air dried. Edible coatings were prepared as three immersion solutions of chitosan, pectin, and calcium chloride (CaCl₂). The fruits were coated with pectin (1%) and chitosan (0-0.5%-1%) containing beta-cyclodextrin microencapsulated trans-Cinnamaldehyde or thymol each (0-0.25%-0.5%). After coating by chitosan, the fruits were immersed in 1% Calcium chloride solution to induce crosslinking reaction. After dipping step, fruits dried for 8 minutes at room temperature to remove the excess solution attached to the surface .Uncoated fruits served as control. Then fruits were preserved in cold storage (temperature: 10ºc; relative humidity: 90-95%) for 15 days. chemical (total soluble solids, titratable acidity) and physical (total color difference, Hardness, and weight loss) Characterization of fruits were measured immediately after harvest and after 5, 10 and15 days. Microbial tests (total count, mold, and yeast) were done at the end of preservation time. Analytical data were subjected to analysis of variance and factorial adopted completely randomized design and a Duncan comparison test was used.
 
Results and Discussion
The results showed that weight loss, total soluble solids, and the total color difference increased and hardness and titratable acidity decreased gradually in all samples during cold storage (<0.05). Chitosan and essential oils slowed down this rising or decreasing trends. Interactive effects of chitosan, essential oil type, essential oil concentration, and storage time had positive effects on these quality attributes. The fruits coated with the highest concentration of chitosan (1%) and thymol (0.5%) essential oils showed the least weight loss, loss of hardness, and color change throughout 15 days of storage. Besides thymol in comparison with trans-Cinnamaldehyde was more efficient to prevent yeasts and molds on the surface of cucumber. By increasing chitosan and essential oil amounts, the ability of inhibiting microbial growth by coating is enhanced.
 
Conclusion
The results of chemical, physical and microbial tests, showed that multi-layer coating solution containing chitosan 1% with thymol 0.5% was effective in extending the shelf life of cucumber. The combined usage of microencapsulated thymol essential oil and chitosan-based coating on cucumber could be considered a healthy and effective treatment that reduces microbial spoilage and preserves quality and color characteristics in cucumber and represents an innovative method for commercial application. Therefore, this coating can be used as an alternative to chemical fungicides to prevent fungal rot of cucumber and other fruits, however, it is suggested that more studies should be done in this field.
 

Abstract Introduction
The use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, which some of them are suspected to be toxic, has completely eliminated these additives and led to the use of natural alternatives to preserve or extend the shelf life of food products. Many plant-based bioactive compounds are good alternatives to synthetic antimicrobial and antioxidant supplements. Plant extracts have significant biological activity including antioxidant, antibacterial, and antifungal properties, which has increased their use in food products. In addition, plant-derived antimicrobial compounds have been considered in the pharmaceutical industry to control microbial pathogens. Natural antioxidant and antimicrobial compounds are receiving a lot of research and industrial attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased.
The plant Prosopis farcta grown in arid and semi-arid regions. In Iran, it is found in the southern regions of the country. In traditional medicine, this plant is used to prevent hyperlipidemia and hyperglycemia, to treat hemorrhoids, intestinal diseases and diarrhea, and leprosy, and to reduce abortion. In addition, antimicrobial and antioxidant properties of various species of Prosopis have been reported. Accordingly, in this study, after examining the of total phenols and flavonoids concentrations, the antioxidant and antimicrobial properties of ethanolic extract of Prosopis farcta were determined.
 
Materials and Methods
The ethanolic extract of P. farcta was obtained maceration method. Total phenol content (by Folin-Ciocalteu reagent method), total flavonoid content (by aluminum chloride method), antioxidant activity (by DPPH and ABTS free radical scavenging and beta-carotene bleaching methods), and antimicrobial effect against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated.
 
Results and Discussion

farcta ethanolic extract showed high phenol content (145.58 ± 1.30 mg GAE/g), while its total flavonoid content was 72.37 ± 1.48 mg QE/g. Antioxidant activity of ethanolic extract of melon root using different methods of DPPH and ABTS free radical scavenging and beta-carotene bleaching inhibition were 62.60, 71.82 and 54.50%, respectively. Antibacterial activity of P. farcta ethanolic extract against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis according to disk diffusion agar and well diffusion agar methods showed that the antimicrobial activity of the extract was concentration dependent and Shigella dysentery and Staphylococcus aureus were the most resistant and sensitive bacterial strains to the extract respectively. The minimum inhibitory concentrations of ethanolic extract of P. farcta root for Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis were 8, 8, 4 and 4 mg/ml, respectively; while the minimum bactericidal concentrations for these bacteria were 128, 256, 32 and 64 mg/ml, respectively.

 
Conclusion
In the present study, ethanolic extract obtained from the roots of P. farcta was identified as a rich source of phenolic and flavonoid compounds. The ethanolic extract showed effective antimicrobial and antioxidant properties. The results greatly indicated the promising effect of P. farcta root extract against Gram-positive and Gram-negative bacterial species. As the microbial resistance is constantly increasing, ethanolic extract of P. farcta root can be considered as a suitable complementary option to tackle this problem. In addition, the identification of individual components of P. farcta ethanolic extract and their biological functions or their combination with common antioxidant and antimicrobial agents could be the subject of future research.

Abstract Introduction
 Since heat treatments and special standards are not used in the production of traditional (homemade) tomato paste, fungal and bacterial spoilage in the product occurs extensively during storage in the refrigerator (4°C). Astaxanthin extracted from aquatics has antimicrobial activity and color similar to tomato and can probably be effective in preventing spoilage of tomato paste. In addition, astaxanthin has other properties in the field of preventing and controlling diseases and maintaining human health, which justifies its use in food formulations as an enrichment. Since heat, enzyme, acid, etc. treatments are practiced during the production of tomato paste, these factors may change the structure and thus the function of astaxanthin. For this reason, astaxanthin nanoencapsulation is necessary for its use in tomato paste formulation.
 
Materials and Methods
 In this research, first, astaxanthin was extracted from Haematococcus pluvialis microalgae using the acid-acetone combined method. Then, this pigment was nanoencapsulated using maltodextrin-sodium caseinate coating and the resulting nanocapsules were used together with the pure form of astaxanthin in the formulation of tomato paste. The research treatments were control, tomato pastes containing 3 and 6% astaxanthin (A and B, respectively) and also 3, 6 and 9% nanocapsules carrying the pigment (C, D and E, respectively). These treatments were kept at refrigerator for 28 days and were evaluated (on days 0, 7, 14, 21 and 28) in terms of the total number of fungi, Howard's number (HMC), pH, fungal flora, total bacteria count, amount of lactic acid bacteria and sensory properties. This research was conducted in a completely randomized design. Data were analyzed by One-way Anova and the difference between the means was evaluated by Duncan's test at 95% confidence level.
 
 
 
Results and Discussion
 The results showed that the fungi proliferation, total count and lactic acid bacteria were slower than the control during the storage period in the treatments containing astaxanthin and its carrying nanocapsules, and the minimum number of the mentioned microorganisms and Howard's number were related to treatments D and E (p>0.05). Treatments C, B and A were ranked next in this respect (p<0.05). The number of fungi in two treatments D and E from day 0 to 28 varied from 128 to 332 cfu/gr. Also, the Howard number of these treatments was recorded from 18 to 34% in the mentioned time period. However, these two indices in the control ranged from 121 to 792 cfu/gr and 18 to 91%, respectively, during the storage period. The count of total bacteria and the amount of lactic acid bacteria in the control on day 28 were equal to 8.9 cfu/gr and 311 mg/kg, respectively, but these two values were recorded in the E and D treatments on the same day, about 4.8 cfu/gr and 110 mg/kg, respectively. Counting the total number of fungi, bacterias and also Howard's number in control and other treatments showed that the effect of nanocapsules carrying astaxanthin on microbial growth and proliferation is significantly greater than pure astaxanthin (p<0.05). The pH of the treatments varied from 3.9 to 5.8 during the storage period and the most standardized pH (3.9-4.4) was recorded in C, D and E (p>0.05) treatments (p<0.05). The pH of two treatments A and B (p>0.05) was higher than the three mentioned treatments and lower than the control (p<0.05). This finding showed that nanocapsules carrying astaxanthin have a greater effect on controlling the pH of tomato paste than pure astaxanthin during storage at refrigerator (p<0.05). The identification of the fungal flora of the treatments on the 28th day confirmed that two genus of Penicillium and Aspergillus form the main flora of the product. The results of the sensory evaluation of the treatments on day 0 showed that adding astaxanthin and its carrier nanocapsules does not change the color, aroma, taste and texture indicators (subsequently the general acceptance) of tomato paste (p>0.05). On the 28th day, the mentioned sensory indices only in the two treatments D and E were not significantly different from the 0 day, but they changed negatively in the other treatments (p<0.05).
 
Conclusion
 According to the findings of the present research, astaxanthin extracted from Haematococcus pluvialis microalgae has the ability to inhibit fungal and bacterial spoilage and stabilize the sensory properties of tomato paste stored at refrigerator. This properties were improved by adding nanoencapsulated pigment using maltodextrin-sodium caseinate combined coating. Since there were no significant differences between the two treatments containing 6% and 9% of nanocapsules carrying astaxanthin (D and E) in terms of quality indices and microbial spoilage, therefore, the treatment containing 6% nanocapsules is introduced as the optimal treatment.

Abstract Introduction
 The food and water contamination with heavy metals is increasing due to the environmental pollutions. Heavy metals are the elements with the density of more than 5 g/cm³ and have become a serious problem as a result of the urbanization and industrialization. These toxic metals pollute water, soil, plants, and eventually foodstuffs and our bodies. Several methods exist to remediate heavy metal pollution in waters such as membrane filtration, ion exchange mechanisms, or by precipitation. Yet, these techniques are not cost effective, in some cases, and do produce wastes that need to be properly disposed of. Microbial bioremediation could be an alternative. The use of microbes for remediation of heavy metals has been well studied. Some microorganisms, especially soil bacteria, have the ability to tolerate these contaminants. In addition, certain bacterial strains are capable of binding to heavy metals or transforming them into less toxic forms. Low operating costs, usable in foodstuffs, selective removal for specific toxic metals, minimal use of chemicals (resulting in low sludge production) and high efficiencies at very low levels of heavy metals are some of the advantages of biosorption methods. In this regard, the purpose of this study was to investigate the ability of active and passive absorption of heavy metals by a number of Lactic Acid Bacteria (LAB) strains in laboratory environment and food.
 
Materials and Methods
 Seven LAB isolates including Lacticaseibacillus casei (RTCC 1296-3), Lacticaseibacillus rhamnosus (RTCC 1293-2), Lactiplantibacillus plantarum (RTCC 1290), Limosilactobacillus fermentum (RTCC 1303), Enterococcus faecium (RTCC 2347), Lactobacillus helveticus (RTCC 1304) and Lactobacillus acidophilus (RTCC 1299) were obtained from Razi type culture collection (RTCC), located at Razi vaccine and Serum Research Institute, Iran. All isolates were cultured in MRS (Scharlau, Spain) broth medium, at 37 °C for 24 hours, under anaerobic conditions. Pure cultures were preserved for long term by freezing at -70°C with 20% Glycerol. Heavy metals including Nitrate of Pb (II), Cd (II) and Ni (II) were purchased from Merck (Darmstadt, Germany). All standard solutions were prepared from the stock solutions containing 1000 mgl^-1 in distilled water. Other chemicals used in study including Nitric acid (65%) and Hydrogen peroxide (37%), were also purchased from Merck, Germany. This study was conducted in two in- vitro and in-vivo phases; in the in- vitro phase, seven strains of bacteria with probiotic properties (L. casei, L. rhamnosus, L. plantarum, L. fermentum, Ent. facium, L. helveticus and L. acidofilous) were screened and then their ability to bind to cadmium (Cd), Lead (Pb) and nickel (Ni) in aqueous solution was investigated. Then, in the in-vivo stage, three probiotic strains that had the highest biosorption efficiency in the previously stage were selected and their effect with a ratio of 1:1:1 and contact time of 15 and 30 minutes on the removal of these toxic metals in coriander, leek and parsley fresh vegetables was evaluated. The residual concentrations of heavy metals in solution were measured by Inductively Coupled Plasma Mass Spectrometer (ICP-MS; ELAN DRC-e, PerkinElmer SCIEX, Canada) and Morphology of bacteria cell surfaces incubated with metals were monitored by scanning electron microscopy (JEOL JSM 5400 LV, Japan).
 
Results and Discussion
The results of the in vitro stage showed that the most ability to heavy metals adsorption was related to the Ent. Facium bacterium which were equal to 79.75±0.11, 75.28±0.05 and 83.99±0.10% for Pb, Cd and Ni, respectively.  In general, the removal efficiency of heavy metals by LAB bacteria in the inactive and killed state was significantly higher than the active removal efficiency of these bacteria, so that the highest percentage of passive absorption of lead, cadmium and nickel metals by inactive strains of L. casei, L. plantarum and Ent. Facium were 90.01, 81.98 and 86.56%, respectively. Electron microscopy observations and energy dispersive X-ray (EDX) analysis confirmed that the majority of these toxic metals significantly damage the surface of living cells by accumulating and binding on the surface of bacterial cells. A combination of three bacterial strains had a synergistic effect on the binding properties of toxic metals compared to the single state of these bacteria, so that in both active and inactive states, 90-99% of heavy metals from edible leafy vegetables were removed in less than 15 minutes. The results of this research generally showed that the binding capacity of dead biomass is significantly high and it is possible to dispose and reuse biomass in case of biological absorption.