Hamed Ahari; Seyed Amir Ali Anvar; Sara Allahyaribeik; Sonia Shojagharehbagh; Sima Moradi
Abstract
Crocus sativus (Iranian saffron) is a spice, known to have manifold therapeutic properties. This popular spice is also widely used as a food additive in food industries for coloring and flavoring different food products. Using the spices in the form of nanoemulsion is shown to enhance their stability ...
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Crocus sativus (Iranian saffron) is a spice, known to have manifold therapeutic properties. This popular spice is also widely used as a food additive in food industries for coloring and flavoring different food products. Using the spices in the form of nanoemulsion is shown to enhance their stability as well as antibacterial characteristics and etc. In this study, a newly -developed Crocus sativus nano emulsion was prepared using ultrasonic technique. Since Toxicological studies are a vital part for validating the use of spice nanoemulsions in food industry, the aim of this study was to evaluate the potential toxicity of this nanoemulsion in Albino rats. All tests were performed on one pilot batch which was representative of the product expected for human exposure. The results did not demonstrate loss of mortality, significant changes in food and water consumption, or permanent changes in vital organs in doses above to a full human dose.
Najmeh Khademi Pour; Anousheh Sharifan; Hossein Bakhoda
Abstract
Astragalus fasciculifolius Boiss, is one of the native medicinal plants of Iran that has a special place in Iranian medicine. We investigated the phenolic compounds profile of ethanolic gum extracts, antimicrobial activity (MIC and MBC); and modeling and optimization of Clostridium ...
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Astragalus fasciculifolius Boiss, is one of the native medicinal plants of Iran that has a special place in Iranian medicine. We investigated the phenolic compounds profile of ethanolic gum extracts, antimicrobial activity (MIC and MBC); and modeling and optimization of Clostridium perfringens growth dynamics in meat matrices. The results showed that the highest phenolic composition in the ethanolic extract was hesperidin (17.61%); Ethanolic A. fasciculifolius gum extract had antimicrobial activity. The MIC and MBC of Clostridium perfringens reported as 156 and 78 (mg/g extract). The ethanolic gum extract caused shrinkage and changes in bacterial membranes. Dynamic modeling of bacterial growth in the meat matrix in the presence of the ethanolic A. fasciculifolius gum extract was performed as a quadratic equation. It was found that the lowest number of bacteria would be observed at 7200.8 ppm of extract, a storage time of 14.29 hours, and a storage temperature of 4.00 °C. This study showed that A. fasciculifolius gum has important active ingredients that can be used in the food, cosmetics, and drug industries.
