Ali Khanjari; Ramin Khorrami; Afshin Akhondzadeh basti
Abstract
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 ...
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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 of Bacillus coagulans in probiotic vegetable sausage containing potassium chloride solution and 1% and 2% yeast extract was 8.34 log CFU / g for both groups on the first day and reached 7.2 and 7.42 log CFU / g, respectively after four weeks of storage. Adding the mixture of potassium chloride and 1% yeast extract in probiotic sausage compared to probiotic sausage without the mixture of potassium chloride and yeast extract, improved the survival of Bacillus coagulans by about 0.2 log CFU / g, while the use of 2% Yeast extract compared to 1%, improved probiotic bacteria viability count about 0.22 log CFU / g. Also, adding probiotic bacteria and the mixture of potassium chloride and yeast extract to the vegetable sausage increased and then decreased the pH of the product during the storage period and on the day 28 for probiotic samples without potassium chloride and yeast extract and probiotic sausage samples containing a mixture of 1% potassium chloride and 2% yeast extract reached 5.75, 5.73 and 5.7, respectively. Potassium chloride and yeast extract improved the taste score and overall acceptance while the color characteristics of the product decreased. In general, the results showed that in addition to reducing the sodium content of the product by replacing its salt with potassium chloride, yeast extract improved the survival of the probiotic bacterium Bacillus coagulans and reduced pH in Refrigerated storage time as well as improving sensory properties related to taste, color and overall acceptance of vegetable sausages.
Mahdi Azizi Shafa; Afshin Akhondzadeh Basti; Anousheh Sharifan; Ali Khanjari
Abstract
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 ...
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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 then mixed with LGG strain and different ratios of inulin (0, 2.5, 5, 7.5, and 10 percent). After 24 h of fermentation at 37ºC, the samples were stored at 4ºC for 21 days. pH, acidity, sensory evaluation, and probiotic culture were measured at 24 h after fermentation and on days 7, 14, and 21, using a pH meter, potentiometric, 5-point hedonic scale, and pour-plate methods, respectively. Protein, fat, solids content, and ash were determined by Kjeldahl, Soxhlet, dry weight at 100–105°C and 550ºC oven methods after 24 h of fermentation. The samples containing inulin showed significantly slower changes in pH and acidity. The viability and survival of LGG increased in the samples with higher amounts of inulin due to its prebiotic effect, and these changes were significant. The 2.5%, 5% and 7.5% inulin models had more acceptable sensory characteristics. Traditional foods and their preparation methods are suitable targets for developing health-oriented products, and functional foods with nutraceutical capabilities can be designed and produced based on them.
Seyed Alireza Kasaiyan; Negin Noori; Afshin Akhondzadeh Basti; Ali Khanjari
Abstract
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 ...
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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 zeylanicum essential oil (CZEO) (0, 0.3, 0.6, and 0.9% v/v) at the refrigerated condition for 12 days. The obtained results indicated that the microbial count of samples wrapped with the films incorporated with the CZEO was significantly lower than control and remained below the acceptable limit of meat (7 log CFU/g). The total volatile base nitrogen (TVB-N) was 7.11 mg/100 g and after 6 days reached 30.18 mg/100 g in control, whereas it was lower than 25 mg/100 g for samples wrapped with GC films containing 0.6% and 0.9% CZEO. Compared with the control sample, the levels of peroxide value (POV) of the wrapped samples with GC films incorporated CZEO at 0.3%, 0.6 and 0.9% were decreased by 2.07, 3.23, and 3.4 meq peroxide oxygen/1000 g lipid, respectively, at the end of storage time. As a result, the integration of CZEO into GC film can extend the shelf life of the chicken meat in refrigerated conditions for at least 12 days without any unfavorable organoleptic properties
Noushin Mohajeri; Payman Mahasti Shotorbani; Afshin Akhondzadeh Basti; Zhaleh Khoshkhoo; Ali Khanjari
Volume 4, Issue 4 , December 2021, , Pages 1-6
Abstract
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 ...
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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 the minimum inhibitory concentration (MIC) against L. casei. Further, the stress effects of 50% MIC on NaCl and bile salts on the L. casei were examined by comparing the stress treatments with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. According to the results, the L. casei population and pH decreased in all the treatments during the storage time, such that the intensity of the decrease in the control treatment was lesser than in other stress treatments (p<0.05). The acidity and percentage of syneresis during the storage time increased for all the treatments, with the increase being less in control than in the other stress treatments (p<0.05). The control scored the highest in the sensory evaluation (p<0.05). In conclusion, applying stresses below the MIC had a negative effect on the survival of L. casei in the probiotic yogurt until the end of 28 days and the outcome was not as expected.
Nima Babolanimogadam; Ali Khanjari; Afshin Akhondzadeh basti; Seyed Hasan Sajjadi Alhashem; Reza Teimourifard; Faramarz Amiri
Volume 3, Issue 2 , June 2020, , Pages 20-24
Abstract
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 ...
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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 health benefits. This study was conducted to investigate the effects of chitosan coating contain Ajwain essential oil (AEO) on the shelf-life of chicken breast meat during refrigerated storage. AEO was extracted and its composition was analyzed by GC/MS, the AEO was added to chitosan solution in different concentrations (0, 0.5%, and 1% (v/v)) and chicken breast meat was coated by chitosan solution, The microbiological properties of chicken breast meats, such Total aerobic mesophilic bacteria (AMB), Enterobacteriaceae, total aerobic psychrotrophic bacteria (APB), and Pseudomonas spp. were determined during 13 days of storage. The results showed that using of AEO has significant effects on the reduction of all followed groups of microorganisms compared with the control group. In the present study, 1% v/v AEO treatment was the most effective in microbial groups throughout the storage period. This study showed that chitosan coating contains 1% AEO have good antimicrobial activity and can be used to extend the shelf-life of the meat products.
Shiva Zargar; Afshin Akhondzadeh Basti; Ali Khanjari
Volume 2, Issue 3 , December 2019, , Pages 32-38
Abstract
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 ...
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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 by disk diffusion method. Also, the antimicrobial properties of gelatin film containing different concentrations of Pimpinella anisum essential oil (0, 0.3, and 0.6 and 0.9%) were studied on minced beef at refrigerator temperature. The treatments were stored for 8 days after packaging and the microbial (total count of aerobic bacteria, psychrophilic bacteria, Pseudomonas spp., Enterobacteriaceae and mold/yeast), chemical (TVB-N and peroxide value) and sensory (color, odor, and taste) properties were examined. The main components of the essential oil were trans-anethole (87.39%), (Carvone8.79%), and Hexadecanoic (2.26%), Heptadecane1.56%). Results showed that all microbial and chemical properties related to treatments containing antimicrobial agents were significantly (p<0.05) less than the control treatment. Considering the acceptable microbial limit for minced beef at refrigerator temperature, the shelf-life of treatments wrapped with films containing essential oils increased by at least 3 days without any adverse without any unfavorable organoleptic properties.
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
Abstract
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. ...
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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. Garlic essential oil (GEO) has antibacterial effects on many food-borne pathogens. Therefore, this study was aimed to evaluate the antibacterial activity of the Allium sativum L. EO and its nanoliposomal form on the virulence of E. coli O157:H7. Reverse passive latex agglutination test was used to detect Shiga toxin2 (Stx2) production after exposure to sub-inhibitory concentrations of free and nanoencapsulated EO. Also, the effect of sub-inhibitory concentrations of free and nanoliposomal form of GEO was evaluated on Stx2 gene expression and the relative transcriptional level of Stx2 gene was determined by real-time PCR. It was found that the sub-inhibitory concentrations of liposomal form of EO (50 and 75%) had a significantly higher inhibitory effect on Stx2 titer than its free form (p<0.05). Also, increasing the concentration of EO and nanoencapsulated EO significantly reduced Shiga toxin 2 gene expression according to control. Using 75% sub-inhibitory value of free and nanoliposome GEO, the relative transcriptional level of Stx2A gene was reduced from 0.938 to 0.667 and 0.931 to 0.659, respectively. Based on our findings, different methods of nanoencapsulation should future study to improve nanoliposome efficacy to suppress toxin production on expression level.
