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Open Access Article
1 - Evaluation of antimicrobial activity of macroemulsion and nanoemulsion of Salvia chorassanica essential oil against pathogenic and food spoilage microorganisms
azam mehraban Mohsen Vazifedoost zohreh didar Mohammad Hossein Haddadkhodaparast Masoumeh Mehraban Sang AtashIn this study, the GC-MS method identified chemical compounds of Salvia chorasanica essential oil. Then, a nanoemulsions of essential oil was prepared by ultrasound method, and DLS evaluated the stability of its particle size during two weeks of storage at room temperat MoreIn this study, the GC-MS method identified chemical compounds of Salvia chorasanica essential oil. Then, a nanoemulsions of essential oil was prepared by ultrasound method, and DLS evaluated the stability of its particle size during two weeks of storage at room temperature. The microdilution method investigated the antimicrobial activity of macroemulsion and nanoemulsion of S. chorasanica essential oil against six pathogenic bacteria and three food spoilage molds. The results showed that the essential oil had 20 different chemical compositions. The particle size of the nanoemulsion increased from 91.83 to 193.61 nm during two weeks. The nanoemulsion form of the essential oil had a higher antimicrobial effect than its macroemulsion against all the studied microorganisms. Also, the antimicrobial activity of macroemulsion and nanoemulsion of essential oil on gram-positive bacteria was more than on gram-negative. Among the pathogenic bacteria, the gram-positive bacterium Bacillus cereus indicated the highest sensitivity to the nanoemulsion of essential oil and had the lowest MIC, 3.125 µl/ml. In addition, MIC and MFC of essential oil nanoemulsion against all three molds were determined to be 6.25 µl/ml and 12.5 µl/ml, respectively. Thus, a lower effective concentration of essential oil in the form of nanoemulsion will be required to control food microorganisms and prevent the effects of high concentrations of essential oil. Manuscript profile -
Open Access Article
2 - Reviewers
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Open Access Article
3 - Spring 2022
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Open Access Article
4 - Occurrence and antibiotic resistance of Enterococcus faecalis strains isolated from fish and shrimp caught from the Persian Gulf
Neda Noroozi Hassan Momtaz Elahe TajbakhshThe present study was performed to evaluate the occurrence and pattern of antibiotic resistance of Enterococcus faecalis strains isolated from fish and shrimp samples caught from the Persian Gulf. A total of 240 seafood samples caught from the Persian Gulf, including 12 MoreThe present study was performed to evaluate the occurrence and pattern of antibiotic resistance of Enterococcus faecalis strains isolated from fish and shrimp samples caught from the Persian Gulf. A total of 240 seafood samples caught from the Persian Gulf, including 120 fish and 120 shrimp samples were collected from Bushehr province. The presence of E. faecalis was confirmed using microbial culture and biochemical tests. The pattern of antibiotic resistance of E. faecalis isolates was evaluated using Disc Diffusion Method. Fifty-four out of 240 (22.50%) samples were contaminated with E. faecalis. The contamination of E. faecalis in fish and shrimp samples were 30% and 15 percent, respectively. E. faecalis strains isolated from fish and shrimp samples had the highest resistance to gentamicin (100%), tetracycline (100%), erythromycin (100%), cefazolin (90.74%) and trimethoprim-sulfamethoxazole (88.88%) antibiotics. Resistance to chloramphenicol was not observed in any of the isolates. The results of the study showed that fish and shrimp can be considered as possible sources of antibiotic-resistant E. faecalis. Therefore, complete cooking of seafood before consumption, observance of hygiene in fishing and sale centers and prescribing antibiotics according to the results of the disk diffusion test can prevent gastrointestinal infections caused by antibiotic-resistant strains of E. faecalis. Manuscript profile -
Open Access Article
5 - Evaluation of anti-biofilm effect of aqueous-alcoholic extract of black pepper in vitro and food model
saeed akbari zohreh didar Mohsen Vazifedoost Bahare Hajirostamloo Mahnaz MohtashamiThe present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated condi MoreThe present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated conditions of the food model. Chemical analysis was used to identify the chemical composition of black pepper extract by mass spectrometry gas chromatography (GC - MS). The anti-biofilm activity of black pepper was measured using an automatic ELISA reader at 570 nm wavelength. The GC - MS analysis results indicated that the major compounds in black pepper extract include d-3-Carene (20.69%), Limonene (18%), Caryophyllene (17.90%) and b-Pinene (10.52%). According to the results in this study, black pepper aqueous- alcoholic extract with a 50% concentration had the highest effect in preventing the biofilm formation of both bacteria In addition, there was no significant difference between black pepper extract (50%) and peracetic acid 0/5% in the antibiofilm activity. There was also no significant difference in the type of bacterial growth media (TSB culture and fish extract) on bacterial biofilm formation in the presence of black pepper extract. Manuscript profile -
Open Access Article
6 - The study of addition of green tea extract on some physicochemical and sensory properties of probiotic set yogurt
Nasrin Azarjam Ali Reza Shahab Lavasani Anooshe SharifanIn this study, supplementation of probiotic stirred yogurt by different percentages of green tea extract and measurement of survival rate of lactobacillus casei also some physicochemical and sensory properties were studied during storage in refrigerator. Four treatments MoreIn this study, supplementation of probiotic stirred yogurt by different percentages of green tea extract and measurement of survival rate of lactobacillus casei also some physicochemical and sensory properties were studied during storage in refrigerator. Four treatments were made with different percentages of green tea extract as follows: T1, T2, T3 and T4, which involved (0, 2, 4 and 6%) of green tea extract respectively. T1 as a control sample and also concentration of l. casei for all treatments was regulated about 108 cfu/ml. Three replications were determined for each sample and all experiments were done according to Completely Randomized Design (CRD) during (1, 7 and 14) days of storage. The highest content of acidity was attributed to T4, the highest value for dry matter was attributed to T1. Fat % of all treatments was constant during storage and total phenol for T4 was the highest content. The measurement of survival rate of all treatments showed that T4 had highest value. Synersis% of T4 was highest value. Sensory evaluations were carried out according to hedonics’ test and all sensorial scores decreased by adding tea extract. Totally addition of green tea extract had negatively effects on synersis content according to microbial, physicochemical and sensory evaluations, the best treatments was T2 among other treatments and had more similarity to T1 as a control sample. The addition of green tea extracts up to 2% could be improve viability of L. casei and also did not undesirable effect on sensory properties of probiotic set yogurt. Manuscript profile -
Open Access Article
7 - The effect of chia seed mucilage containing different concentrations of aqueous olive leaf extract on the shelf life of chicken fillets in the refrigerator
Fereshteh Akhavan Mahdi Sharifi Soltani Shahin Zomorodi sara jafarian Asghar Khosrowshahi aslEnzymatic, chemical and microbial activities in chicken in the refrigerator lead to spoilage and reduced product quality. In this regard, the use of edible coatings with antimicrobial and antioxidant compounds is an effective way to keep the quality of meat. In this stu MoreEnzymatic, chemical and microbial activities in chicken in the refrigerator lead to spoilage and reduced product quality. In this regard, the use of edible coatings with antimicrobial and antioxidant compounds is an effective way to keep the quality of meat. In this study, the effect of chia seed mucilage coating containing 0, 15 and 30 percent aqueous extracts of olive leaves on quality of chicken fillets was investigated at the refrigerator (4°C) during 12 days of storage. During storage at intervals of 1, 4, 8 and 12 days, microbial counts (Lactic acid bacteria, aerobic mesophilic, psychotropic and coliforms) and volatile nitrogen bases, pH and sensory evaluation of treatments were determined. The results showed that during storage, the count of aerobic mesophilic and psychotropic bacteria, coliforms and lactic acid bacteria and the volatile nitrogen bases and pH in chicken fillet increased, which was less in samples coated with chia seed mucilage containing olive leaf extract than the other treatments (p<0.01). According to the results of sensory evaluation, on the 4th day of storage, no significant difference in overall acceptability was observed between the samples (P>0.05). However, on the 8th day of storage, the control and sample coated by chia seed mucilage did not obtain the required overall acceptability score. According to the results obtained of this study, using the mucilage coating of chia seeds containing 30 percent of aqueous olive leaf extract, it is possible to increase the shelf life of chicken fillets at 4 °C for 8 days. Manuscript profile -
Open Access Article
8 - Effects of Shallots (Allium stipitatum) aqueous and ethanolic extracts on the Streptococcus thermophiles and Lactobacillus bulgaricus in TSB medium
Sara Ashrafian Mojtaba Bonyadian Hamdallah MoshtaghiYogurt is one of the most popular dairy products is widely consumed around the world, due to its high nutritional value and the presence of beneficial bacteria. This study aimed to investigate the effect of ethanolic and aqueous extracts of shallot on the survival of yo MoreYogurt is one of the most popular dairy products is widely consumed around the world, due to its high nutritional value and the presence of beneficial bacteria. This study aimed to investigate the effect of ethanolic and aqueous extracts of shallot on the survival of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus). Aqueous and ethanolic extracts of shallots were extracted by the soaking method. The MIC and MBC of the extracts were obtained for starter bacteria by the microdilution method. Extracts were added to milk at concentrations obtained in the MIC along with a 3 percent yogurt starter. The inoculated milk was incubated at 45 ° C until pH = 4.5. The yogurts were cooled and stored at 4 °C. On days 1, 3, 7, and 14, pH, acidity, and LAB count tests were performed on yogurt. The results showed that on days 1, 3, 7, and 14, the acidity and pH of the extracts groups were significantly different from the control group (p <0.05). Also, the LAB count on days 1, 3, 7, and 14, in the extract groups was significantly different from the control group (p <0.05). The results also showed that the inhibitory effect of aqueous extract on starter bacteria was more than ethanolic extract of shallot (p <0.05). In conclusion, the results revealed that the starter bacteria in yogurt in presence of Shallot extracts were alive and active until day 14 during refrigeration, which can transmit the probiotic effects of yogurt and shallots to the consumer. Manuscript profile -
Open Access Article
9 - Comparison of UV-C radiation and pasteurization on chemical and microbial properties of cherry juice
Kimia Dorosti Mohammad Goli Sharife ShahiNon-thermal processes such as ultraviolet radiation can be used for maintaining the beneficial and nutritious compounds of juices. This study was investigated the effect of pasteurization (LTLT) and UV-C radiation at doses of 8, 15 and 30 Won ascorbic acid, anthocyanins MoreNon-thermal processes such as ultraviolet radiation can be used for maintaining the beneficial and nutritious compounds of juices. This study was investigated the effect of pasteurization (LTLT) and UV-C radiation at doses of 8, 15 and 30 Won ascorbic acid, anthocyanins, total phenol and antioxidant capacity changes of cherry juice immediately after processing, and some chemical ( pH, acidity and color) and microbial properties for 120 days at room temperature (25 °C). Based on the results, irradiation at 10 minutes caused a significant increase in pH value. The titratable acidity level increased during the storage period and confirmed the pH results. Cherry juice treated with UV-C radiation had higher content of ascorbic acid, anthocyanin, total phenol and antioxidant activity compared to pasteurized samples. Increasing the dose and time irradiation had a positive effect on increasing the ascorbic acid, anthocyanins, total phenol and antioxidant activity. The brightness (L*) and redness (a*) indexes in irradiated samples were significantly higher than the pasteurized samples. Among the different treatments, irradiated samples at a dose of 30 W for 6 and 10 minutes were superior to other treatments in terms of qualitative and microbial properties. At the end of the storage period, the lowest count of mold and yeasts was obtained in the irradiated sample at a dose of 30 W for 10 minutes. Overall, it can be concluded that UV-C radiation is suggested as a suitable alternative to the pasteurization process (LTLT) of cherry juice. Manuscript profile -
Open Access Article
10 - Genotypic and Phenotypic Pattern of Antibiotic Resistance of Acinetobacter baumannii Isolated from Traditional Butter and Cream in Isfahan
Nahal Salimi Mohammad Ahmadi Ebrahim RahimiAcinetobacter species are saprophytic and have emerged as an important nosocomial pathogen. In this study, 100 samples of traditional butter and cream, were evaluated for the presence of the A. baumannii. The A. baumannii isolates were genotyped based on virulence genes MoreAcinetobacter species are saprophytic and have emerged as an important nosocomial pathogen. In this study, 100 samples of traditional butter and cream, were evaluated for the presence of the A. baumannii. The A. baumannii isolates were genotyped based on virulence genes and phenotype according to antibiotic resistance patterns. The results showed that from 50 samples of butter and cream, 2 samples (4%) and 1 sample (2%) were contaminated with A. baumannii. Antibiotic resistance examination showed that all isolates were resistant to the antibiotics of meropenem, imipenem, chloramphenicol, methicillin, carbapenem and fusidic acid. The most abundant genes encoding antibiotic resistance in A. baumannii strains were tetA, tetB, dfrA1, aac (3) -IV, sul1, cnf2, csgA, jurA, citm, blasHV, aadA1 and Aac3IV. The results also showed that the most abundant virulent genes in A. baumannii strains that detected from traditional milk and dairy products were fimH, papC, Pai and kpsmTII, respectively. It is recommended to use a preventive method to reduce or eradicate A. baumannii from the human food chain and to prevent the spread of infection. Manuscript profile
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