Research Paper
heliya akbarlou; marjaneh sedaghati; Alireza shahab Lavasani
Abstract
Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to ...
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Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to extract marjoram extract. The extraction efficiency of total phenols, flavonoids and anthocyanins with water/ethanol solvents was higher than pure water and pure ethanol.The IC50 value as an index of antioxidant activity in the ultrasonically extracted marjoram extract was significantly 0/05reduced compared to the control samples (p<0.05). A mixture of maltodextrin/gum arabic in a chloroform/methanol solvent system was used as a coating for encapsulating the marjoram extract. Considering the difference in anthocyanin content before and after encapsulation, the efficiency of the encapsulation process was 86.71% ± 0.93%. To produce enriched yogurt, marjoram extract microcapsules with concentrations of 0.3%, 0.6% and 0.9% were used. According to the results, the addition of microencapsulated marjoram extract caused a significant decrease in pH and syneresis and a significant increase0/05 in the number of lactic acid bacteria (p<0.05). Electron microscope images showed that the use of microencapsulated marjoram extract in yogurt formulation resulted in a more compact and cohesive structure in yogurt samples containing microencapsulated marjoram extract compared to the control sample. Considering the positive physicochemical and microbial effects of 0.9% microcapsules containing marjoram extract on yogurt and considering the use of non-edible solvents in this study, future research should use safe solvents for coating for commercial production.
Research Paper
Kiyanush Barzegar Mohammadi; Ali Khanjari; Afshin Akhondzadeh Basti; Seyed Ahmad Madani; Samira Fayazfar
Abstract
Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including ...
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Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including cooked foods, food contact surfaces, and hands of food workers were collected from ten different university restaurants in Tehran, which were named A to J, for microbial tests (total aerobic bacterial count, Staphylococcus aureus count, Enterobacteriaceae count, and mold and yeast count) according to the type of sample. Also, at the time of sampling, a hygiene inspection checklist was completed for each restaurant.The results of this study showed that the total aerobic bacterial count of the food served was between 2.77-5.77 Log CFU/g, and in one of the restaurants this count was higher than the microbial limit (5 Log CFU/g). The total aerobic bacterial count of the surfaces in contact with food was determined to be between 2.46-6.07 Log CFU/cm2, and in 4 restaurants (44%) evaluated this count was higher than the microbially acceptable limit (5 Log CFU/cm2). Regarding the Staphylococcus aureus count of the food, it was between 1.3-78 Log CFU/g, which was consistent with the Staphylococcus aureus count of the workers' hands (2.5-75 Log CFU/cm2) in the sampled foods in all restaurants (100%). The results of the mold and yeast count of the food served were also between 2.95-2.2 Log CFU/g. These findings highlight the urgent need to improve hygiene standards in university cafeterias. Implementing rigorous hygiene programs, adhering to Good Manufacturing Practices (GMP) principles, and establishing a Hazard Analysis and Critical Control Points (HACCP) system are essential steps to ensure food safety and student safety.
Research Paper
Mohammad Reza Rouzegar; Elham Azarpazhooh; Abbas Rohani; Majid Rezaei Farimani
Abstract
Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this ...
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Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this paper, three drying methods—Refractance Window Dryer (RWD), Infrared-Assisted Refractance Window Dryer (IFRWD), and Hot Air thin-layer Dryer (HAD)—were employed to investigate the drying kinetics of plum puree with a thickness of 5 mm at 70°C. The drying times for IFRWD, RWD, and HAD were 210, 275, and 390 minutes, respectively. The use of IFRWD reduced the drying time by 46% and 23.6% compared to HAD and RWD. Eight thin-layer drying models available in the literature were fitted to the experimental data, among which the Midilli model provided the best fit. The highest effective moisture diffusion coefficient (1.824 × 10⁻⁸ m²/s) and rehydration ratio (3.24) were observed in IFRWD, whereas the lowest values (1.241 × 10⁻⁸ m²/s and 2.64, respectively) were recorded in HAD. The results indicated that the IFRWD provided the most efficient drying conditions; thus, this method is recommended for drying plum puree at 70 °C with a layer thickness of 5 mm.
Nadereh Tabrizi; shahin zomorodi
Abstract
Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination ...
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Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination with aflatoxins potent toxic and carcinogenic metabolites produced by Aspergillus species, particularly A. flavus and A. parasiticus remains a persistent global challenge, creating serious barriers to the trade of this commodity. Aflatoxin B1 is recognized as the most powerful naturally occurring carcinogen, prompting stringent regulations and widespread public health concerns.in this systematic review, the risk of contamination is examined across all stages of the pistachio supply chain from pre-harvest climatic stresses and pest attacks to post harvest drying and storage practices. Conventional detection methods such as HPLC and LC-MS/MS are evaluated in terms of accuracy, cost, and speed, while rapid screening tools like ELISA and LFA are discussed for their practical applications. Furthermore, advanced biosensors including electrochemical and optical platforms enhanced with aptamers and nanomaterials are introduced as promising solutions for on-site detection.The findings indicate that despite technological advances, challenges such as matrix effects, the need for precise calibration, and maintaining stability under harsh environmental conditions persist. Ultimately, by integrating pest management (IPM), biocontrol using non-toxigenic strains, and combining rapid diagnostic systems with digital monitoring, it is possible to effectively reduce contamination risks in the pistachio supply chain and meet international food safety standards.
