Combined effect of Bacillus coagulans, potassium chloride and yeast extract on the physicochemical and sensory characteristics of functional vegetable sausage

Ali Khanjari; Ramin Khorrami; Afshin Akhondzadeh basti

Articles in Press, Accepted Manuscript, Available Online from 27 May 2023

  In this study, the combined effect of Bacillus coagulans and a mixture of potassium chloride and yeast extract on microbial, physicochemical, and sensory properties of vegetable sausage (probiotic and with reduced salt content) during four weeks of refrigerated storage was investigated. The viable count ...  Read More

Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C

Mahdi Azizi Shafa; Afshin Akhondzadeh Basti; Anousheh Sharifan; Ali Khanjari

Volume 5, Issue 4 , December 2022, , Pages 14-19

      The aim of this study was to investigate the physicochemical properties and survival of Lactobacillus rhamnosus LGG in synbiotic wet Doineh, a traditional Iranian fermented food enriched with different ratios of inulin. Milk and wheat bulgur were cooked in the conventional method and ...  Read More

Shelf-life extension of chicken meat using gelatin-chitosan film containing cinnamon essential oil at refrigeration condition

Seyed Alireza Kasaiyan; Negin Noori; Afshin Akhondzadeh Basti; Ali Khanjari

Volume 5, Issue 2 , June 2022, , Pages 26-31

      Antimicrobial packaging is an innovative active packaging, especially for meat and meat products. The present study has been carried out with the objective of prolonging the shelf life of chicken meat by using gelatin-chitosan (GC) film containing different concentrations of Cinnamon ...  Read More

An evaluation of stress impacts on survival of probiotic bacteria in yogurt

Noushin Mohajeri; Payman Mahasti Shotorbani; Afshin Akhondzadeh Basti; Zhaleh Khoshkhoo; Ali Khanjari

Volume 4, Issue 4 , December 2021, , Pages 1-6

      The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining ...  Read More

Effect of chitosan coating contain Ajwain essential oil on the shelf-life of chicken breast meat during refrigerated condition

Nima Babolanimogadam; Ali Khanjari; Afshin Akhondzadeh basti; Seyed Hasan Sajjadi Alhashem; Reza Teimourifard; Faramarz Amiri

Volume 3, Issue 2 , June 2020, , Pages 20-24

  Biodegradable active packaging containing essential oils with antimicrobial properties is one alternative strategy that can be considered by the food packing industry to reduce the use of environmentally harmful synthetic polymers. Chitosan is a safe, natural, no allergen, and biocompatible polymer with ...  Read More

The effect of probiotic strain of Lactobacillus fermentum on growth of Escherichia coli O111 during yogurt storage

Mohammad Mehdi Hassanpour; Anousheh Sharifan; Afshin Akhondzadeh basti

Volume 2, Issue 3 , December 2019, , Pages 16-22

  The World Health Organization's Food Safety Unit has given high priority to study fermentation as a technique for food preparation and preservation because in developing countries one-tenth of under-five children die from dehydration. Loss of water is mainly due to the spreading of diarrhea, and the ...  Read More

The effect of gelatin films containing Pimpinella anisum essential oil on the microbial and chemical properties of minced beef

Shiva Zargar; Afshin Akhondzadeh Basti; Ali Khanjari

Volume 2, Issue 3 , December 2019, , Pages 32-38

  The use of films with natural origins and natural antimicrobial agents has become one of the novel methods of food packaging. In this study, the antibacterial activity of active films against two microorganisms, Staphylococcus aureus (ATCC 65138) and Escherichia coli O157: H7 (ATCC 25922) were evaluated ...  Read More

Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese

Hassan Gandomi; Azra Farhangfar; Afshin Akhondzadeh basti; Ali Misaghi; Negin Noori

Volume 2, Issue 1 , May 2019, , Pages 1-5

  Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by ...  Read More

The inhibitory effect of garlic (Allium sativum L.) essential oil nanoliposomes on Shiga-toxin 2 expression in Escherichia coli O157:H7

Ali Zabihi; Afshin Akhondzadeh basti; Ghasem Amoabediny; Akram Sadat Tabatabaee Bafroee; Ali Khanjari; Javad Tavakkoly Bazzaz

Volume 2, Issue 1 , May 2019, , Pages 6-11

  Foodborne diseases are considered as one of the main problems of public health. Escherichia coli O157H7 are responsible for major outbreaks of bloody diarrhea and hemolytic uremic syndrome (HUS) throughout the world. The mortality is originated from the production of a Shiga toxin (Stx) by these bacteria. ...  Read More