List of Articles shahrokh shabani

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  1 - Evaluating the effect of Commiphora Myrrha aqueous extract on the chemical and microbial properties of ground beef at refrigerator temperature
  yasaman mohammad namdar shahrokh shabani hossein bakhoda
  10.30495/jftn.2022.65032.11171
   Introduction: The myrrh herb by the scientific name of Commiphora myrrha is traditionally used for chronic diseases treatment, anti-inflammatory, painkiller, and an antimicrobial agent. The aim of the present study was to investigate the effect of aqueous extract More

   Introduction: The myrrh herb by the scientific name of Commiphora myrrha is traditionally used for chronic diseases treatment, anti-inflammatory, painkiller, and an antimicrobial agent. The aim of the present study was to investigate the effect of aqueous extract on properties of ground beef stored at refrigerator temperature.Materials and Methods: In this study, aqueous extract (0.5, 2, and 3%) of Commiphora myrrha (Myrrh) was used as a Bio Preservative to extend the shelf life of the ground beef during 14 days of storage at 4 °C. In this study, chemical properties (peroxide value, Thiobarbituric acid value, and total volatile basic nitrogen), microbial properties (total count of microorganisms, Staphylococcus aureus, and psychrophilic and mesophilic bacteria), and sensory properties of ground beef samples were evaluated.Results: Examination of pH changes showed that by increasing the storage time up to 7 days, the pH of all samples decreased (p<0.05), and then from 7 to 14 days, the pH of the samples increased significantly (p<0.05). Changes in oxidative indices, i.e. peroxide index and Thiobarbituric acid index, showed that increasing the storage time led to an increase in these indices, but the use of Myrrh extract prevented significant changes in oxidative indices (p<0.05). Measurement of the TVB-N index showed that by increasing storage time, this index increases, by increasing the level of bio preservatives significantly (p<0.05) led to a decrease in TVB-N changes. Examination of the antimicrobial activity of Myrrh extract in ground beef showed an increase in the total count, S. aureus, and psychrophilic and mesophilic bacteria in the tested samples. However, by increasing the concentration of Myrrh extract (p<0.05) significantly reduced the microbial population and minimized their changes. The sensory evaluation of ground beef samples showed that the treated sample with 3% Myrrh extract had the highest score and also the highest acceptability as compared to other samples.Conclusion: It might be concluded that the application of 3% Myrrh extract as a bio preservative to extend the shelf life of perishable products is a promising way to reduce the use of chemical preservatives in these products. Manuscript profile
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  2 - Study of Effective Factors on Extraction of Astaxanthin Super Antioxidant from White Shrimp (Litopenaeus vannamei)
  F. Saber baghban sh. shabani R. Azizi Nezhad
  10.30495/jftn.2022.65507.11176
  Introduction: Shrimp waste might be used as the cheapest raw material to extract the carotenoid pigments, astaxanthin and employed to replace the synthetic dyes. In the present study, effective factors on extraction of astaxanthin super antioxidant from white shrimp was More

  Introduction: Shrimp waste might be used as the cheapest raw material to extract the carotenoid pigments, astaxanthin and employed to replace the synthetic dyes. In the present study, effective factors on extraction of astaxanthin super antioxidant from white shrimp was evaluated.Materials and Methods: In this study, extraction with solid material ratio (cooked/ dried shrimp/ mill/ sieve) to ethanol solvent (g/ml) in 3 levels of one to five, one to seven and one to nine, with stirring time of 1, 5 and 10 minutes in ultrasonic bath was performed in 3 levels of 10, 20 and 30 minutes and centrifuge temperature 4, 12 and 21 ºC in triplicate order. After evaluating the carotenoid extraction efficiency of dry and wet wastes in the spectrophotometer, the best extraction method was selected by data analysis using SPSS.20 software using Duncan's multiple range method, finally, astaxanthin treatment 1 (cooked/ Dry/ mill/ sieve) and treatment 2 (crude/ mill) were optimized, purified, measured and identified by HPLC and the optimal treatment was selected.Results: Experiments showed that the sample to solvent ratio of 1: 5 and one minute stirring time, 10 minutes ultrasonic and 21 ° C centrifuge are suitable for optimal extraction. Data from HPLC analysis also showed that astaxanthin was extracted from treatment 1, 3 mgastaxanthin/gextract and treatment 2, 2.7 mgastaxanthin/gextract.Conclusion: Shrimp waste might be used as an available and economical raw material to extract carotenoid pigments to replace the synthetic dyes and antioxidants in the food industry. Manuscript profile
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  3 - Assessment of Contaminated Packed and Unpacked Spices (Black-Pepper, Red-Pepper, Sumac, Cinnamon) With Aerobic Spores in Zanjan City
  زینب Sedaghat مهران Mohseni کوروش Kamali مریم Hasan شاهرخ Shabani نیکتا Ferdosi
  processes develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packe More

  processes develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packed andunpacked spices, in Zanjan city.Materials and Methods: Total of 80 samples of packed and unpacked spices (black pepper,red pepper, sumac, cinnamon) were collected randomly from the food supplying centers andlocal retail stores in Zanjan city. Experiments were carried out for the presence of aerobicspores according to the Iranian standards.Results: Average of total aerobic mesophilic spores count based on CFU/g were 1.6×107 forred pepper, 6.6×106 for black pepper, 4.3×104 for cinnamon and 3.5×102 for sumac. Averagesof total aerobic mesophilic spore counts for packed and unpacked spices were 3×106 CFU/gand 8.4×106 CFU/g, respectively. The average loads of total aerobic mesophilic spores werehighest in red pepper and lowest in sumac. Average of total aerobic mesophilic bacteria countin the red pepper and black pepper as compared to the international standard (ICMSF) werehigher.Conclusions: It is therefore recommended to apply disinfection and sterilization methodssuch as gamma irradiation at the rate of 10 KG to reduce the contamination of the sporeforming bacteria in spices, especially the spices that are consumed without undergoingcooking process. Manuscript profile
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  4 - Study of the Antibacterial and Antioxidative Effects of Chlorella vulgaris Algae Extract on the Quality of Rainbow Trout during Storage at 4 ° C
  F. Ghafoori Sh. Shabani A. Akhondzadeh Basti
  Introduction: Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study th More

  Introduction: Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and neutral pH. Accordingly, natural preservatives are employed to delay the spoilage and increase the shelf life of fish. The aim of this research is to study the antibacterial and antioxidative effects of Chlorella vulgaris algae extract on the quality of rainbow trout during storage at 4 °C. Materials and Methods: In this study, trout fillets were treated with 4 concentrations of algae extract (0, 0.1, 0.2 and 0.3 %), then they were subjected to chemical (PV, TBA, TVB-N, pH), microbial tests (total count, psychrotrophs count) and sensory evaluation during 9 days of storage at 4 °C at 0, 3, 6 and 9 day intervals. Results: Based on the results obtained, the levels of lipid oxidation and microbial degradation were significantly lower in the fish treated with algae extract than the control sample. According to sensory analysis results, treatments with algae extract had better quality as compared to other treatments at the last day of storage. Conclusion: The findings indicated that Chlorella vulgaris extract exerted antioxidant and antibacterial effects on rainbow trout during storage and increased the shelf life. Manuscript profile
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  5 - The Antimicrobial Effect of Garlic Extract on Staphylococous aureus and Escherichia coli O157:H7 in Ready to Cook Chicken
  مریم Ranjbar انوشه Sharifan شاهرخ Shabani مهدی Amin Afshar
  Introduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have be More

  Introduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have been employed for a long period is preferred. In this research, the antimicrobial effects of garlic extract, a natural preservative has been investigated in ready to cook chicken. Materials and Methods: The minimum inhibitory concentrations of the garlic extract were determined by using agar dilution method for Staphylococousaureus and Escherichia coli O157:H7in vitro. Furthermore for testing the antimicrobial effect of garlic extract in food system, different concentrations of garlic extract (0, 6, 7, 8, 10 mg/ml) were added to ready to cook chicken and the activities were evaluated after 24, 48, 72 hours and one week .The effects of adding different concentrations of extract on sensory behaviour were also evaluated. Results: The results have shown that Garlic extract has significant anti-microbial effects on the tested bacteria and the MIC was 7 mg/ml for both bacteria. By increasing the concentration of the garlic extract, the counts were reduced (p<0.05). It is also proved that the optimum concentrations (7, 8 mg/ml) of garlic extract had a significant effect on the sensory characteristics of cooked chicken. Conclusion: The optimum concentration of garlic extract, apart from decreasing the bacterial counts and increasing the shelf life, had a positive effect on organoleptic properties of cooked chicken. Therefore this compound might be employed as replacement for the chemical preservatives used in food industry. Manuscript profile