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Open Access Article
1 - A review of the cytotoxic, antioxidant and antimicrobial activity of nanoparticles biosynthesized from cyanobacteria
بهاره Nowruzi ملیکا Adelkhani AA AnvarSpecial features of nanoparticles such as high surface to volume ratio, homogeneous particle size, high stability and ease of production have led to their widespread use in various fields of pharmacy, dentistry, medicine, biology and materials engineering. In fact, the MoreSpecial features of nanoparticles such as high surface to volume ratio, homogeneous particle size, high stability and ease of production have led to their widespread use in various fields of pharmacy, dentistry, medicine, biology and materials engineering. In fact, the existence of many pathogenic bacteria that have created many risks in various industries, including medical equipment, dentistry, drinking water treatment and sewage treatment, is another reason for using nanoparticles to protect human health. Meanwhile, the green synthesis of nanoparticles by different strains of cyanobacteria has led to the production of environmentally friendly nanoparticles with various unique biological, physical and chemical properties. Cyanobacteria also have a variety of bioactive compounds such as pigments and enzymes that can act as regenerating and stabilizing agents in the process of producing nanoparticles. In addition, with their unique biochemical compositions that include several bioactive compounds with proven pharmacological activities, they also have potential antibacterial, antifungal, anti-algal, anti-cancer and photocatalytic properties. These properties have caused cyanobacteria to be used not only as useful natural resources, but also to be effective in the prevention and treatment of many diseases. Although many researches have been conducted in the field of biological synthesis using various microorganisms, fewer studies have focused on the use of cyanobacteria in the synthesis of nanoparticles. This article comprehensively examines the characteristics and commercial applications of nanoparticles synthesized by cyanobacteria in different fields, as well as the strategies of toxicity of nanoparticles against living cells. Manuscript profile -
Open Access Article
2 - 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 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 -
Open Access Article
3 - Fermented fish sauce review article
Fatemeh Kavian Fish sauce is a famous semi-fermented product that is consumed in Southeast Asia including Thailand, Cambodia, Malaysia, Philippines and Indonesia. In Iran, a kind of local fish sauce is also produced, which is called Mahyaveh, Maveh, Mahveh or Suragh. Mahyaveh is More Fish sauce is a famous semi-fermented product that is consumed in Southeast Asia including Thailand, Cambodia, Malaysia, Philippines and Indonesia. In Iran, a kind of local fish sauce is also produced, which is called Mahyaveh, Maveh, Mahveh or Suragh. Mahyaveh is traditionally produced in the southern provinces of Iran, including Fars and Hormozgan cities, by the natives, and it is generally prepared from sardine fish or anchovy fish, along with salt, mustard and water. This product is obtained by breaking down fish proteins in the presence of high salt concentration. The purpose of this study is to investigate nitrogen properties and bioactive compounds of fish sauce. The findings obtained from various articles show that fish sauce is not only a flavoring, but biochemical tests indicate that this product has a suitable environment of essential amino acids for the body and is very valuable in terms of nutrition. . According to the results of this study, fish sauce is a nutritious product with favorable and beneficial quality properties. Manuscript profile -
Open Access Article
4 - A review of different methods of green synthesis of nanoparticles by microalgae
bahareh nowruziThe use of microalgae for the synthesis of nanoparticles is a safe, environmentally friendly and inexpensive method with energy saving that produces nanoparticles of various shapes and sizes. Nanoparticles produced by microalgae have various biological, physical and che MoreThe use of microalgae for the synthesis of nanoparticles is a safe, environmentally friendly and inexpensive method with energy saving that produces nanoparticles of various shapes and sizes. Nanoparticles produced by microalgae have various biological, physical and chemical properties that have all-round applications as antimicrobial, anticancer, photocatalytic agents, etc. Although many studies have been conducted on biological synthesis using microorganisms, few studies have been conducted on the synthesis of nanoparticles using cyanobacteria. This article comprehensively describes the production of nanoparticles by cyanobacteria, the abiotic and biotic conditions of their biosynthesis, including lighting, pH, temperature, the type of synthesis process (extracellular and intracellular), the mechanisms related to biological synthesis, and also explain the factors affecting the synthesis process. Manuscript profile -
Open Access Article
5 - The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method
L. Hoshyar J. Hesari Sodeif Azadmard-Damirchi M. ŞengülThe purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 s MoreThe purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 sec), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for same times with amplitudes of 24.4, 42.7, 61µm (50, 75, 100%), ultrasound sample with heating (60 °C) for same times and amplitudes. Pasteurization treatment caused a significant decrease of 31.7% in vitamin C content, 22.9% of phenolic content, 19.4% in the antioxidant content, 6.2% in anthocyanin content of the sour cherry juice. At maximum thermal ultrasound intensity and time of 12 minutes, 20.8% of vitamin C content was decreased. With increasing temperature, intensity and time of ultrasound, phenol content decreased. High intensities of ultrasound caused a significant decrease in anthocyanin content, in a way that in the intensity of 61 µm, 4 min and 60 °C, the anthocyanin content was reduced by 6.6%, respectively. In general, the results of this study indicate that increasing the intensity of ultrasound, temperature and treatment time reduced the positive effect of these treatments on qualitative properties and even reduced the bioactive compounds, that with regard to the combined results, 42.7 µm (75%) amplitude at 60 °C can be the most effective treatment in maintaining the qualitative characteristics of sour cherry juice compared to the pasteurization method Manuscript profile -
Open Access Article
6 - Comparison of the effect of hydroethanolic and aqueous solvents on functional potential and evaluation of active compounds in pumpkin extract (Cucurbita moschata) by GC/MS method
Z. Latifi S. Abediankenari Aliakbar MashayekhPumpkin (Cucurbita moschata) is one of the vegetables that has high nutritional value and bioactive compounds. The aim of this study was to compare the effect of hydroethanolic and aqueous solvents on the functional potential and to investigate the bioactive compounds o MorePumpkin (Cucurbita moschata) is one of the vegetables that has high nutritional value and bioactive compounds. The aim of this study was to compare the effect of hydroethanolic and aqueous solvents on the functional potential and to investigate the bioactive compounds of Pumpkin extract. For functional evaluation of extracts, the amount of ascorbic acid, total phenol and flavonoids, antioxidant capacity were performed by DPPH and FRAP methods and also the chemical compounds in the extracts were identified by GC/MS. The results showed highest levels of ascorbic acid, total phenol and flavonoids in the hydroethanolic extract were 98.66±13.29 mg/100g, 1.663±0.004 mg GA/100g and 0.381±0.01 mg QU/100g, respectively. Hydroethanolic extract showed the highest ability to inhibit DPPH radicals compared to aqueous extract in all prepared concentrations; so that hydroethanolic extract with a concentration of 800 μg/ml with 61.866% inhibition had the highest inhibitory properties. Detected chemical compounds in hydroethanolic and aqueous extracts using GC/MS were identified 16 and 7 chemical compounds, respectively, when the highest compound content in hydroethanolic extract equal to 34.86767% related to D-erythro-pentose, 2-deoxy and the aqueous extract was related to 5,2-dichlorophenol (74,2053%). The results of this study suggest the use of hydroethanolic solvent for higher extraction of bioactive compounds from pumpkin. Manuscript profile -
Open Access Article
7 - Effect of Percolation and Microwave-assisted Extractions on Bioactive Compounds of Red Alga Gracilariacorticata
Atoosa Shaeri Masoud Honarvar Nargess Mooraki -
Open Access Article
8 - بررسی برخی خواص فیزیکوشیمیایی، حسی و آنتی اکسیدانی آب میوه های فرموله شده ترکیبی
لیلا هوشیار مهناز منافی دیزج یکان هدی جعفری زاده مالمیری جواد حصاری صدیف آزادمرد دمیرچی -
Open Access Article
9 - Determination of Phenolic Compounds and Free Radical Scavenging Activity of Microalgae Spirulina platensis by Various Extraction Methods
Parisa Delfan Ali Mortazavi Amir Hassein Elhami Rad Masoud Shaffafi Zenoozian -
Open Access Article
10 - بررسی تأثیر صمغگیری با حمام فراصوت بر ویژگیهای فیزیکوشیمیایی و پروفایل اسید چرب روغن کانولا
رضا اسماعیل زاده کناری راضیه رضوی کبری مرادعلی نیا -
Open Access Article
11 - حاملهای لیپیدی نانوساختار به عنوان سیستمهای رسانش هدفمند جهت غنی سازی نوشیدنی های آبی با ترکیبات فعال زیستی
اکرم پزشکی نجف آبادی مریم محمدی -
Open Access Article
12 - A review on the use of Essential oils as natural antimicrobial agents in meat and meat products
Seyedeh Khadijeh Ahmadisheikhshabani seyedeh fatemeh ahmadi Azizollah Fallah MehrjardiWith the increase in the amount of food production, the need for maintenance is felt in order to deliver healthy and high-quality food to consumers. Today, extensive research has been done in relation to the use of natural antimicrobial compounds to deal with pathogens MoreWith the increase in the amount of food production, the need for maintenance is felt in order to deliver healthy and high-quality food to consumers. Today, extensive research has been done in relation to the use of natural antimicrobial compounds to deal with pathogens of food origin, and it has been determined that these compounds are a suitable alternative to chemical antimicrobial compounds. Plant essential oils have good antimicrobial properties due to the presence of polyphenolic compounds. Meat is the main source of protein of animal origin, which is considered one of the most perishable foods due to its abundant nutrients. Nowadays, the use of food coatings containing natural antimicrobial and antioxidant agents, including plant essential oils, is one of the new methods of preservation, which has a good potential to prevent pathogenic microorganisms and also increase the shelf life. They have the shelf life of meat products and are able to increase the shelf life and preserve the natural appearance of meat and meat products. It is interesting to note that active films containing essential oils provide an environmentally friendly solution in the meat industry. In general, active food packaging has shown a suitable technology for improving meat quality and reducing waste in the food industry. This study was conducted with the aim of investigating the antimicrobial effects of different plant essential oils and their synergistic effects in meat preservation. Manuscript profile
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