Introduction: The recent literature search has introduced fennel and its extracts as potential products with excellent properties and characteristics. The aim of this investigation is to obtain fennel extracts and evaluate its antioxidant and antifungal activities. Mate More
Introduction: The recent literature search has introduced fennel and its extracts as potential products with excellent properties and characteristics. The aim of this investigation is to obtain fennel extracts and evaluate its antioxidant and antifungal activities. Materials and Methods: Water, acetone, methanol and ethanol were employed as solvents and extracts were obtained by soxhlet procedure. The amount of polyphenolic and flavonoid compounds of each extract was determined. In addition, the antioxidant activity of methanolic extract of fennel was evaluated based on DPPH radical scavenging activity. Afterwards, the effect of different concentrations of methanolic extract (0, 100, 250, 500 and 1000 ppm) and powder (500 and 1000 ppm) of fennel on the oxidantion activity of sunflower seed oil was investigated in terms of peroxide and thiobarbituric acid values during 15 days of incubation at 70 ⁰C. The antifungal activity of powder and extract of fennel against Aspergillus niger and Penicillium digitatum was also investigated by disc diffusion test. Results: According to the obtained results methanol represented the highest efficiency in extraction of phenolic compounds. The results indicated that fennel extract, especially at high concentrations, showed high DPPH radical-scavenging activity, however its effect was lower than that of TBHQ. The results of oxidation activity showed that the extract and powder of fennel, decreased the oxidation rate of sunflower seed oil as compared to the control. The results of microbiology test indicated good antifungal activity of fennel extract against the two tested microorganisms. Conclusion: Considering the results, fennel extract can be applied as a healthy plant source with good antioxidant and antifungal activities.
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Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of mechanically deboned chicken (MDC) during storage at More
Ozone is a strong oxidant and potent disinfecting agent and it has gained a lot of applications to preserve food commodities. The aim of this study was to investigate the effect of ozonated water on the shelf-life of mechanically deboned chicken (MDC) during storage at 4 °C. Five different MDC samples were treated with ozone (0, 0.032, 0.065, 0.098, 0.13 ppm/g) and individually wrapped and stored at 4 ± 2 °C. The samples were analyzed for chemical (peroxide value) and microbiological (aerobic mesophilic counts, psychrotrophic counts, Staphylococcus aureus counts, coliform counts and mold and yeast counts) at 0, 3, 6, 9, 12 and 15 days of refrigerated storage. The result showed that in comparison with the control sample, ozone treatment caused a significant (P
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The walnut has a multipurpose use, so that it is cultivated in pomology for its fruit, in forestry for the use of wood, in pharmaceuticals as a medicinal plant, and in parks as an ornamental plant. In order to investigate some qualitative postharvest characteristics th More
The walnut has a multipurpose use, so that it is cultivated in pomology for its fruit, in forestry for the use of wood, in pharmaceuticals as a medicinal plant, and in parks as an ornamental plant. In order to investigate some qualitative postharvest characteristics the kernel of 14 superior walnut genotypes (Sisakht 1 and 2, Delirej 1 and 2, Shahniz 1 and 2, Kowkhdan 1 and 2, Setangan 1 and 2, Ganjegun 1 and 2 and Vezeg 1 and 2), an experiment was conducted in Kohgiluyeh and Boyar Ahmad provinces during 2019 to 2020. Qualitative characteristics such as oxidative stability of walnut kernels (peroxide value), percentage of moisture and weight loss of kernels after 6 months of storage and sensory evaluation after 14 months of storage at 25°C were evaluated. The results showed that the peroxides value in walnut kernels increased during storage. After 6 months of storage in the warehouse, the lowest peroxide value was observed in the genotypes of Vezg 1 and Ganjegun 2. The results of the sensory evaluation showed that Ganjegun 2 and Vezg 1 genotypes had the highest and Delirej 1 and 2 genotypes showed the lowest overall acceptance rate after 14 months of storage. Finally, Vezg 1 and Ganjegun 2 genotypes are recommended for consumption and also in breeding programs due to their better quality and durability after harvesting.
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Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, More
Spices are popular worldwide for increasing appetite and adding flavor and color to food, but they also carry a high microbial load. Cold plasma is a non-thermal technology and a suitable alternative to the conventional thermal methods used in the food industry, which, with its antimicrobial properties, increases the shelf life of food without negatively affecting its quality. The purpose of this research was to investigate some qualitative and microbial properties of red pepper by a cold plasma method. The results showed that the plasma voltage had a greater effect on improving and maintaining the total phenolic content of red pepper than the duration of irradiation, so the use of cold plasma treatment with medium voltage (16.66 kV) increased the total phenolic content of red pepper compared to the voltages lower and higher were superior. The acid value, peroxide value, thiobarbituric acid, and anisidine index of the treatments were significantly higher than the control sample (p<0.05), and the control sample had the lowest oxidation indices. The total count of microorganisms, Staphylococcus aureus, and E. coli in the treated samples was significantly less than the control sample (p<0.05). According to the obtained results, the cold plasma method is suggested for food processing because it can maintain the quality of food at an acceptable level.
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