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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: VETERINARY RESEARCH FORUM
- نوع مقاله: Journal Article
- کلمات کلیدی: Active packaging, Antimicrobial, Chitosan, Fillet, Grape seed extract
- چکیده:
- چکیده انگلیسی: In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet stored at 4 °C over a period of 15 days. The coating had a significant effect in reducing aerobic mesophilic and psychrophilic bacterial counts. The TBA, PV, and pH of samples of chitosan coating alone or with GSE were lower than control ones which revealed a significant influence of coating on fillet shelf-life. Moreover, chitosan coating represented an equal sensorial quality with control. It was concluded that chitosan coating containing GSE can help to maintain the sensorial quality and increase the shelf-life of fillets at refrigerated conditions.
- انتشار مقاله: 07-03-1396
- نویسندگان: Parviz Hassanzadeh,Mehran Moradi,Nasim Vaezi,Mir-Hassan Moosavy,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Food and Bioprocess Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: essential oil,Antibacterial,Antioxidant,Chemical composition,Citron
- چکیده:
- چکیده انگلیسی: In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 µg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 µg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil.
- انتشار مقاله: 28-03-1397
- نویسندگان: Roghayeh Vahidi,Rezvan Pourahmad,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Lactobacillus,Probiotics,Cornus mas L,Fermented juice
- چکیده:
- چکیده انگلیسی: A large variety of fruits and vegetables and a large number of Lactobacillus strains provide a great opportunity for the development and industrialization of non-dairy beverages. In this study, Lactobacillus acidophilus and Lactobacillus delbrueckii were used for cornelian cherry probiotic juice. Physicochemical factors such as the survival of probiotic bacteria, acidity and the total amount of reducing carbohydrates in probiotic juice were studied. After four weeks, the survival of Lactobacillus delbrueckii was significantly higher than other treatments (p < 0.05). After four weeks, no Lactobacillus acidophilus bacteria had survived. In terms of sensory evaluation, there was a significant difference between two treatments of Lactobacillus acidophilus and Lactobacillus delbrueckii, while the treatment with Lactobacillus acidophilus probiotic bacteria was more acceptable than Lactobacillus delbrueckii (p < 0.05). Due to the sensory characteristics, the viability of bacteria, and other physicochemical properties, it can be concluded that probiotic juice can be useful for human health if the probiotic bacteria can survive.
- انتشار مقاله: 13-09-1398
- نویسندگان: Melika Tahmasebian,Razzagh Mahmoudi,Mohamad Javad Shakouri
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Cheese,Flavoring Agents,Piper Nigrum,Food Preservation
- چکیده:
- چکیده انگلیسی: The recent tendency in cheese production is to produce flavored cheese using natural flavoring materials with nutritional and high-quality microbial value for human consumption. This research is aimed at investigating the microbiological and physicochemical properties of processed peppery cheese. Samples were kept under the three temperatures of 6, 25 and 37°C; microbial and physicochemical evaluations were performed on the samples immediately after being produced, after the end of each month from the production date until 4 months, and one month after the expiration date. The test was performed using a sample of processed cheese without pepper powder. The used plan was quite random, and it was repeated for 3 times in every treatment. The results of physicochemical analyses of peppery cheese compared to the control sample indicated that the peppery cheese had lower changes in pH, dry matter content and texture during the period of being kept under different temperatures and less microbial contamination was observed in it compared to the control cheese. The obtained results showed that the peppery cheese could keep the product quality better than the control cheese under different time and temperature conditions of treatments while highly controlling the changes in the chemical and microbial factors.
- انتشار مقاله: 20-07-1398
- نویسندگان: Hajar Rahimi,Peyman Ghajarbygi,Saeed Shahsavari,Mostafa Kazemi,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: essential oil,GC/MS,Ziziphora clinopodioides,Butter,Improvement of health quality
- چکیده:
- چکیده انگلیسی: This study was conducted with the aim of investigating the effect of Ziziphora cliniopodioides on the physicochemical and microbial properties of Iranian traditional cow milk butter. The Z. cliniopodioides essential oil (EO) was extracted by Clevenger. The EO constituents were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Three butter samples with concentrations of 300, 600, and 900 ppm were prepared from the EO. The variation of physicochemical and microbial properties of butter was evaluated on days 1, 3, 5, 7, and 10 at 4°C. Based on GC-MS analysis results, the major EO compounds were Carvacrol (40.1%), Linalool (8.30%), and Isoborneol (4.90%). The results of the microbial evaluation showed that the amount of microbial load is significantly reduced by increasing concentrations of EO and the maintenance time of the butter. The logarithmic reduction of the total count of bacteria, Escherichia coli, and the total number of mold and yeast were 3.68, 1.76 and 3.83 (log10 CFU/mL) at 900 ppm, respectively. The peroxide and acid values of butter samples were also decreased significantly. Additionally, the sensory evaluation showed that the EO had acceptable desirable sensory acceptance at 300, 600, and 900 ppm, and the lowest sensory acceptance was observed at 900 ppm. Considering the antimicrobial and antioxidant effects of Z. cliniopodioides EO, as well as improving the organoleptic properties of various foods such as butter and its abundance as a native plant in the country, it can be used as a natural preservative and flavoring agent instead of chemical ones.
- انتشار مقاله: 03-04-1398
- نویسندگان: Razzagh Mahmoudi,Sasan Khezri,Peyman Ghajarbeygi,Ata Kaboudari,Mohammad Panahzadeh,Shaghayegh Mousavi Mousavi,Behnaz Familsatarian
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Antimicrobial,Antioxidant,Antibiotics,Red onion Skin,Natural Colorant
- چکیده:
- چکیده انگلیسی: Due to the abundance and cheapness of red onion skin scrubs and its high consumption in Iran, we decided to evaluate its antioxidant and antimicrobial properties as a natural source of anthocyanin. The onion skin was collected from the Qazvin local market. Extraction was carried out using water and glycerol. The total anthocyanin concentration was determined by pH-differential method. MICand MBC were determined using microdilution method and diameter of the bacteria inhibition zone by disc diffusion method on extracted color from Onion skin against Staphylococcus aureus and Escherichia coli strains. The antioxidant activity was determined by measuring the 2,2-diphenyl-1-picrylhydrazyl(DPPH) and total phenol content by the Folin Ciocalteu. The mean total anthocyanin concentration at 40°C was (60.67, 8.4) mg/g. The highest and the lowest mean diameter of the non-growth zones of the extracted colorant in Staphylococcus aureus was 0/83±0/14 and 0/4±0/17 and in the E. coli 0/9±0/22 and 0/5±0/20 respectively. Inhibitory concentration of 50% (IC50) in the extracted colorant was obtained at 14/718±0/20 mg / ml. The total phenolic content was obtained as an average of 114.326±2/36 mg/g of gallic acid per gram of onion powder. According to the results of the study and the high consumption of onions in various types of household foods and as a result of increasing their waste, antioxidant and antimicrobial properties, in addition to coloring, can be used as a cheap dye source in various food industries.
- انتشار مقاله: 16-03-1398
- نویسندگان: Sara Moosazad,Peyman Ghajarbeigi,Razzagh Mahmoudi,Saeed Shahsavari,Roghayeh Vahidi,Ali Soltani
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Iran,Milk,Public health,Seasonal variation,Qazvin,Psychrotrophic microorganisms
- چکیده:
- چکیده انگلیسی: Although milk and dairy products are considered as nutritious food for human, it serves as a beneficent medium for the growth of many microorganisms such as psychrotrophic microorganisms (PMs). PMs can be affected by the milk quality and dairy products by production thermostable enzymes. The present study aimed to evaluated the psychrotrophic microorganisms count (PMsC) of raw cow milk samples in milk collection centers. A total of 60 raw cow milk samples were collected from 15 main milk collection centers located in Qazvin, Iran for a period of one year (four seasons). The mean±SD of PMs, Ph, and acidity levels for a period of one year was 4.83±0.43 Log10 CFU/ml, 6.30±0.41, and 20.13±3.21°D, respectively. PMsC, Ph, and acidity levels in cold seasons (autumn and winter) were greater than warm seasons (spring and summer). It may be expected that PMs values can affect the pH and acidity levels while no significant relationship (P>0.05) was found among PMs, Ph, and acidity levels. Seasonal variations had a significant effect (P<0.05) on PMs values while seasonal variations had no significant effect (P>0.05) on the pH and acidity levels. 55% (33 out of 60) of milk samples were in the accepted limit. Milk quality properties in Qazvin in terms of PMs were relatively within the hygienic standards limit.
- انتشار مقاله: 16-01-1398
- نویسندگان: Masoud Kazeminia,Razzagh Mahmoudi,Peyman Ghajarbygi,Shagahyegh Moosavi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Iran,Public health,Bread,Food hazards
- چکیده:
- چکیده انگلیسی: In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Standards and Industrial Research of Iran (IRIS). Our Results demonstrated the mean±SD of pH for sangak, lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the results demonstrated the value of pH and salt in the samples 65.77% (98 out of 149) and 12.75% (130 out of 149) respectively, out of standard range. Baking Soda in sangak breads and salt in baguette breads, more common of other breads. Although the Ministry of Health has banned officially the use of baking soda in breads production process, but demonstrated in this study baking soda and extra salt used in the process of breads production. Thus require more supervision and training on the non-use of sodium bicarbonate for bakers its necessary.
- انتشار مقاله: 24-08-1396
- نویسندگان: Peyman Qajarbeygi,Masoud Kazeminia,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Honey,hazards,Methods,Adulteration,Chemical contamination
- چکیده:
- چکیده انگلیسی: Honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. This review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus on the variety of methods for analyzing the residue levels in honey samples. For data collection, different scientific databases including Science Direct, Springer, PubMed and Magiran were searched. Honey such as other food products at risked to various types of contaminations and adulterations. Microbial and chemical hazards have been reported in various honey samples all over the world. Therefore, its use without knowing the source and its safety may be significant health risks. Honey labeling according to qualitative analysis is very necessary confirmed that health care. Health officials in all countries have to introduce firm regulation and laws that control and regulate honey production, handling, and analysis to ascertain its safety. Obviously, investigation of sensitivity of methods in order to detect the chemical residue levels for preventing the disruptive impacts on consumer’s health is momentous and all reasonable efforts should be taken for having adequate control over honey production and standardizing the maximum residue levels of chemicals to minimize possible contaminations.
- انتشار مقاله: 27-06-1395
- نویسندگان: Razzagh Mahmoudi,Ameneh Ghojoghi,Peyman Ghajarbeygi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Honey,Iran,heavy metals,Atomic absorption,Spectrometry
- چکیده:
- چکیده انگلیسی: In the present study, the concentrations of three heavy metals including lead (Pb), zinc (Zn) and arsenic (As) in 72 different honey samples collected from North-Western regions of Iran were investigated using atomic absorption spectroscopy method. All metals were detected in 88.88% of the honey samples. The range of metals contamination in honey samples was 0.01 to 11.09 ppm. Zn was the most abundant metal, with an average concentration of 4.41±2.4 ppm. The mean levels of Pb (0.12 ppm) and Zn (6.84 ppm) in honey samples of East Azerbaijan Province was significantly higher than average level of these metals in honeys from other provinces. Based on the results of this study and compared with recommended daily intakes, the heavy metal content of honey samples was not harm and is unlikely to cause any intoxication following honey consumption.
- انتشار مقاله: 15-10-1394
- نویسندگان: Razzagh Mahmoudi,Karim Mardani,Bahare Rahimi
- مشاهده