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R. Mahmoudi ,
Volume 1, Issue 1 (March 2014)
Abstract

Introduction: Zearalenone is a mycotoxin compound produced mainly by the Fusarium species of fungi which is present in several types of foods. T he purpose of this study was to determine the zearalenone in raw animal origin food produced in North-West of Iran .

Materials and methods: From June to December 2012, a total of 210 samples (containing 70 raw milk, 70 meat and 70 liver) were obtained from female buffaloes in the North-West regions of Iran. Samples were analyzed by ELISA method.

Results: The zearalenone was found in 92 of the 210 samples (43.80%). Significant differences in the mean values ​​of zearalenone was observed between milk, meat and liver samples (p<0.05). The highest mean level of zearalenone was observed in liver samples (2.37 ±1.18 ng/g), followed by milk (1.34±1.42 ng/ml) and meat (0.79±1.27 ng/g) samples. The overall contamination rate during autumn was significantly more than summer (p<0.05).

Conclusion : The results of this study indicate that the occurrence of zearalenone contamination in the buffalo milk, meat and liver samples were low in this region of Iran, most probably because of the uncontaminated feed given to water buffalo. However, it seems that the most practical way to minimizing mycotoxin production and contamination of the food supply, is the development of methods to control their formation, or the development of newer methods to detoxify or decontaminate the affected food.


A. Golshan Tafti, S.h. Peighambardoust, M.a. Hejazi, M.h. Moosavy,
Volume 1, Issue 2 (June 2014)
Abstract

Background: Lactic acid bacteria play a key role in sourdough fermentation. Lactobacilli are the most important group of lactic acid bacteria in sourdough. Therefore, the main objective of this study was to identify Lactobacillus strains in Iranian traditional wheat sourdoughs as a basis for further studies on the technological applications in the production of typical breads.
Methods: Fourteen traditional sourdough samples were collected from the Southern regions in East-Azarbaijan province of Iran. In all sourdough samples, pH and Total Titratable Acidity (TTA) values were determined, and then isolation and identification of Lactobacillus isolates were carried out.
Results: Most sourdough samples had the pH value of 3.64 to 3.90 and the TTA varied from 16.8 to 19.2 ml of 0.1 N NaOH/10 g sourdough. Isolates were divided into two main groups (group A and group B) using phenotypic characteristics, group B subdivided into eight groups. Overall, 38% of the isolates, which clustered together in group A, were closely related to Lactobacillus paralimentarius, while 27% and 20% of the isolates were closely related to Lactobacillus plantarum and Lactobacillus curvatus, respectively. A few isolates were also identified as Lactobacillus agilis and Lactobacillus hilgardii.
Conclusion: Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus curvatus, and the rare presence of Lactobacillus agilis and Lactobacillus hilgardii were identified in Iranian traditional sourdough. These lactobacilli may have potential to be used as starter cultures in the manufacture of sourdough breads with perfect and good quality
.


S. Azadmard-Damirchi, M. Torbati,
Volume 2, Issue 2 (June 2015)
Abstract

Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. They are important from nutritional and economical point of views. Their authenticity is a serious issue since old time. Some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower price vegetable oils and fats to achieve more profit. The need for authentication is a necessity of the food industry. Today, adulterations are more sophisticated. Therefore, it is necessary to use advanced and suitable methods to detect adulteration. Adulteration can cause several problems in edible oils application and industry. To detect edible oils and fats adulteration, it is possible to use both major and minor components as detection tool. Since each oil and fat may have an especial component at a known level, their presence and amounts should be considered as a detection tool. This paper is a brief review on adulteration of edible oils and fats and their detection methods. Several methods have been used to check the purity of edible oils and fats. There is a necessity for food related organization to develop and utilize reliable methods to detect such adulterations, which can make consumers and markets more certain on authenticity and purity of edible oils and fats.


M. Majidinia, A. Kazemi, M. Kazemi,
Volume 2, Issue 4 (December 2015)
Abstract


M.h. Moosavy , P. Hassanzadeh , E. Mohammadzadeh , R. Mahmoudi , S.a. Khatibi , K. Mardani,
Volume 4, Issue 2 (June 2017)
Abstract

Background: Citrus fruits have some antioxidant and antimicrobial properties. The aim of this study was to determine the chemical compounds, antioxidant, and antimicrobial activities of Essential Oil (EO) of lemon (Citrus limon) peel in vitro and in a food model.
Methods: The analysis of the lemon peel EO was carried out using gas chromatography-mass spectrometry. Total phenolic and flavonoid content was determined using standard protocols. The antioxidant activity of the EO was also evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Antimicrobial properties of the EO were assessed against Staphylococcus aureus using the broth microdilution method. Also, barely soup was chosen as food model. Data were analyzed using SPSS Inc. software version 22.0.
Results: The total phenol content was 81.82±8.02 mg gallic acid equivalent/g of the EO. Also, the total amount of flavonoids in the EO of lemon peel was 11.72±1.82 mg/g rutin equivalent. Lemon peel EO showed 55.09% inhibition of DPPH, showing significant difference with
control group (p<0.05). The MIC and MBC value of EO against S. aureus was 1.25 and 5%, respectively having significant difference (p<0.05) with control group. A dose-dependent manner was seen in food model revealed significantly lower (p<0.05) bacterial number in EO containing barley soup groups than the control one.
Conclusion: The EO of lemon peel showed considerable antioxidant and antimicrobial properties both in vitro and barley soup as food model.


H. Kochakkhani , P. Dehghan , M.h. Moosavy ,
Volume 5, Issue 4 (December 2018)
Abstract

Background: In recent years, food-borne outbreaks have been increased by consumption of raw fruits and vegetables contaminated with bacterial pathogens like Salmonella spp. in many countries. This study was designed in order to molecular detection of Salmonella in Ready-to-Eat Vegetable Salad (REVS) consumed in restaurants of Tabriz, North-West of Iran.
Methods: In this cross-sectional study, 90 REVS samples were randomly collected from five different areas of the Tabriz, Iran from February to June 2016. The presence of S. enterica serovar Typhimurium isolates was assessed using real-time polymerase chain reaction technique. Data analysis was performed using SPSS software version 19.0.
Results: Out of 90 REVS samples, 4 (4.44%) were found to be positive with S. enterica serovar Typhimurium. There was no significant difference between S. enetrica serovar Typhimurium prevalence in various areas (p>0.05).
Conclusion: This survey showed that REVS consumed in restaurants of Tabriz, Iran may have public health risk in terms of presence of S. enterica serovar Typhimurium; so, it is required to improve the food safety standards in this area. Next investigations should be done to find the antimicrobial susceptibility of the identified isolates.

DOI: 10.29252/jfqhc.5.4.5 

A. Homayouni Rad , K. Arab , A. Berri , T. Fazelioskouei , B. Ebrahimi ,
Volume 10, Issue 4 (December 2023)
Abstract

Backgraound: Polysaccharides, particularly Carboxymethyl Cellulose (CMC) and Ammoniacum Gum (AMG), are considered valuable due to their thermal stability and non-toxicity. CMC has good film-forming ability but weak mechanical properties, while AMG shows promise with its unique chemical composition. Additionally, essential oils, such as Clove Essential Oil (CEO), are being used to enhance the antimicrobial properties of edible films, offering a natural way to extend the shelf life of food products.
Methods: This study investigated the combined effect of CMC: 0.5-1.5 wt %, AMG: 1-5 wt %, as well as CEO: 0-30 v/v % on the physical characteristics of the CMC-AMG films by Response Surface Methodology. The optimization was performed with the aim of maximizing Whiteness Index, Ultimate Tensile Strength (UTS), and Strain at Break (SB) and minimizing total color difference (ΔE) values. Fourier-Transform Infrared Spectroscopy, film microstructure, Differential Scanning Calorimeter analysis, and antibacterial activity were investigated. The analysis was conducted using Design Expert software version 10.00 (STAT-EASE Inc., Minneapolis, USA).
Result: The films with the highest UTS have been obtained through a composition of 5 g CMC, 1.5 g AMG, and 15% CEO. On the contrary, using a composition of 5 g CMC, 1 g AMG, and 30% CEO revealed the highest SB (115.41%). The highest UTS value of 13.17 MPa was obtained with a formulation consisting of 5% AMG, 1.5% CMC, and 15% CEO. Nevertheless, the maximum SB value of 115.41% was achieved with a formulation containing 5% AMG, 1% CMC, and 30% CEO. Moreover, heterogeneous microstructure and more opaque films were obtained as identified by the higher ΔE. The Differential Scanning Calorimeter results demonstrated that incorporating a CEO did not impinge on thermal stability. Furthermore, the addition of CEO led to a rise in antimicrobial activity against Salmonella enterica, Pseudomonas fluorescens, Escherichia coli, and Listeria monocytogenes.
Conclusion: In conclusion, combination of CMC and AMG in optimum levels, led to the production of a film with acceptable mechanical properties. Also, these films showed significant antimicrobial activity.

DOI: 10.18502/jfqhc.10.4.14178


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