- Ph.D of Food Science and Technologyedit
ABSTRACT- Lactic acid bacteria are commonly found in the gastrointestinal tract of various endothermic animals and humans, in milk, dairy and seafood products and on some plant surfaces. The aim of this study was to investigate the... more
ABSTRACT- Lactic acid bacteria are commonly found in the gastrointestinal tract of various endothermic animals and humans, in milk, dairy and seafood products and on some plant surfaces. The aim of this study was to investigate the inhibitory effect of isolated lactic acid bacteria from intestines of narrow-barred Spanish mackerel (Scomberomorus commerson) on Listeria innocua growth. Five strains of lactic acid bacteria (LAB) were isolated. Lactobacillus buchneri, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus fermentum and Sterptococcus salivarius strains were presumptively identified by biochemical and physiological tests. Anti-listerial activities of these isolates and their cell free supernatants (CFS) were evaluated using agar spot tests, agar well diffusion assays and BHI broth. The results revealed that all cultures and their cell free supernatants were able to inhibit L. innocua growth. Furthermore, the study showed that wastes of this kind of warm water sea fi...
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The relative cryoprotective effects of flaxseed protein and pectin in comparison with conventional cryoprotectant on stability of Capoor (Cyprinus carpio) surimi proteins during storage at -20°C for 4 months and at 4°C for 10 days were... more
The relative cryoprotective effects of flaxseed protein and pectin in comparison with conventional cryoprotectant on stability of Capoor (Cyprinus carpio) surimi proteins during storage at -20°C for 4 months and at 4°C for 10 days were investigated. The results show that the reaction rate constants of second order kinetic, k, in samples stored at -20°C were much smaller than similar samples stored at 4°C, indicating decreased the rate of protein denaturation in frozen samples. Although, pectin caused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of the formation of a separate gel and represent highly more inhibitory impact on the ice crystals growth, during the overnight soaking, protein denaturation may have been occurred. The flaxseed protein -treated sample showed the lowest decrease of SH content and reaction rate constant at both − 20°C and 4°C than others. The results exhibited that salt extractable protein and sulfhydryl content changes were in go...
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The present study aimed to evaluate the binding capacity and stability of ochratoxin A (10 µg/kg; OTA) by single and co-culture Lactobacillus acidophilus + Lactobacillus rhamnosus in various modes including viable, heat-, and... more
The present study aimed to evaluate the binding capacity and stability of ochratoxin A (10 µg/kg; OTA) by single and co-culture Lactobacillus acidophilus + Lactobacillus rhamnosus in various modes including viable, heat-, and ultrasound-inactivated cells as well as a combination of viable + heat- or ultrasound-inactivated cells. The stability of OTA binding on native and modified lactic acid bacteria (LAB) surface was conducted after washing with solvent. The highest OTA adsorption capacity and stability (μg/kg) were obtained after co-culture L. acidophilus + L. rhamnosus in the following order: ultrasound-treated (8.418 and 7.829) > viable + ultrasound-treated (8.376 and 7.204) > heat-treated (7.588 and 6.987) > viable + heat-treated (7.536 and 6.483) > viable (7.425 and 5.157). The surface hydrophobicity obtained by spectrophotometry (%) enhanced from 40.5% in viable to 71.9% and 60.6% in ultrasound and heat-treated L. acidophilus + L. rhamnosus. α-helix and β-turn structures in L. acidophilus + L. rhamnosus reduced to (20.7 and 22.6%) and (26.9 and 27.2%) further LAB inactivated by thermosensation and heating compared to α-helix and β-turn structures in viable LAB, respectively (16.1 and 26.1%). To prove that the reduction of the OTA by LAB caused a substantial reduction of their toxic performances, micronucleus (MN) experiments were carried out with human-derived hepatoma cell line cells. Indeed, a considerable decrease of OTA caused a substantial reduction of MN induction and the inhibition of the cell division rates (i.e., the decline of BNC formation) by the OTA was significantly reduced in the ultrasonicated L. acidophilus + L. rhamnosus.
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This work compared response surface methodology (RSM) and genetic algorithm (GA) analysis to optimize the lactic acid content by Lactobacillus rhamnosus PTCC 1637 and Lactobacillus acidophilus PTCC 1643 in a medium based of date syrup.... more
This work compared response surface methodology (RSM) and genetic algorithm (GA) analysis to optimize the lactic acid content by Lactobacillus rhamnosus PTCC 1637 and Lactobacillus acidophilus PTCC 1643 in a medium based of date syrup. Three parameters including concentrations of sucrose (10 and 20% (w/w)) and yeast extract (1, 2 and 3% (w/w)) along with different amplitudes of ultrasound (30 kHz, 25 and 50%) were investigated in terms of their impacts on both viable cell counts and lactic acid production. Regarding to RSM and GA, optimized samples were selected by achieving high lactic acid concentration. The results indicated that an increase in the amounts of sucrose and yeast extract led to increasing the cell growth and lactic acid production. Application of ultrasound at 25% amplitude significantly (P<0.05) stimulated the fermentation process. However, increasing the amplitude to 50% significantly (P<0.05) decreased the lactic acid production as compared to the control s...
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Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase,... more
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase, glucose oxidase, hexose oxidase) and oxidative endogenous enzymes (tyrosinase, peroxidase, catalase, sulfhydryl oxidase, lipoxygenase, lipase, protein disulfide isomerase, NAD(P)H-dependent dehydrogenase, thioredoxin reductase and glutathione reductase) and their effects on the rheological, functional, and conformational features of gluten and its subunits. Overall, transglutaminase is used in wheat-based foods through introducing isopeptide bonds (ε-γ glutamyl-lysine). Glucose oxidase, hexose oxidase, peroxidase, sulfhydryl oxidase, lipase, and lipoxygenase form disulfide and nondisulfide bonds through producing hydrogen peroxide. Laccase, tyrosinase, and protein disulfide isomerase form cross-links between tyrosine and cysteine residues by generating radicals. Thioredoxin reductase and glutathione reductase create new inter disulfide bonds. The effect of oxidative enzymes on the formation of covalent cross-linkages were substantially more than non-covalent bonds in gluten structure.
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In this research, the sorption behavior (kinetic, isotherm, and thermodynamic modeling) of heavy metals (Cu (II) and Fe (II)) and pigments (carotenoid and chlorophyll) onto activated bentonite clay was investigated for soybean oil under... more
In this research, the sorption behavior (kinetic, isotherm, and thermodynamic modeling) of heavy metals (Cu (II) and Fe (II)) and pigments (carotenoid and chlorophyll) onto activated bentonite clay was investigated for soybean oil under industrial (IBM) and ultrasonic bleaching method (UBM). A nonlinear fitting approach was used to determine the best-fit isotherm and kinetic models by two statistical criteria including the coefficient of determination (R2) and chi-square (χ2). The adsorption of metal ions and pigments onto activated bentonite clay under UBM was quite well by the pseudo-first-order model. In both bleaching methods, the equilibrium adsorption data follows the Toth isotherm model, presenting the sorption occurrence tends to be on a heterogeneous surface. The results indicated that the adsorption thermodynamics was endothermic in nature and the process was spontaneous between 35 and 65 °C.
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2019 May , 16 . Vol , 7 8 . JFST No 165 The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis Abedi, E. , Majzoobi, M. 2 1. Assistant professor of Food Science and Technology,... more
2019 May , 16 . Vol , 7 8 . JFST No 165 The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis Abedi, E. , Majzoobi, M. 2 1. Assistant professor of Food Science and Technology, School of Agriculture, Fasa University, Fasa, Iran 2. Associate professor of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran (Received: 2018/07/14 Accepted:2019/01/29) Wheat gluten is one of the most important plant proteins of fairly low price consisting of glutenins and gliadins. The hydrophobic nature and low water solubility of gluten has limited its applications in many food and non-food products. In order to improve the applications of gluten, it was first fractionated into its main components; gliadins and gluteneins and then they were acetylated using acetic anhydride. In the next stage, the rhelogical properties of these proteins at different pH values (3, 6 and 9) were compared with their corresponding cont...
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The synthesis of a variety of 2-aminobenzimidazoles via a one pot reaction of ophenylenediamine and trichloroacetonitrile catalyzed by copper (II) acetate in THF at room temperature, with good yields is described. Use of simple and... more
The synthesis of a variety of 2-aminobenzimidazoles via a one pot reaction of ophenylenediamine and trichloroacetonitrile catalyzed by copper (II) acetate in THF at room temperature, with good yields is described. Use of simple and readily available starting materials, good to high yields, free ligand, and no column chromatography are important features of this protocol.
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This study investigated the effect of different levels (4, 8 and 12%) of sucrose, isomalt and maltodextrin on the microstructural, water absorption, physico-chemical, thermal and textural characteristics of wheat and cassava starch gels,... more
This study investigated the effect of different levels (4, 8 and 12%) of sucrose, isomalt and maltodextrin on the microstructural, water absorption, physico-chemical, thermal and textural characteristics of wheat and cassava starch gels, by scanning electron microscopy (SEM), rapid visco analysis (RVA), differential scanning calorimetry (DSC) and texture profile analysis. According to SEM analysis, cassava granules were more impressed than wheat starch in the presence of isomalt > sucrose > maltodextrin. Results showed that water absorption decreased when the amount of sucrose, isomalt and maltodextrin increased. In contrast, onset (T), peak (T) and conclusion (T) temperature, and enthalpy (ΔH) of wheat and cassava starch gels, increased as the level of addition increased. With increasing the sugar concentration, T, T, T and ΔH gel enhanced significantly relative to the native starch. The polyols had more remarkable effects on the thermal properties of cassava starch than whea...
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The synthesis of sulfonyl-imidazolone derivatives via a four-component reaction between sodium arylsulfinates, trichloroacetonitrile, benzylamines and acetylenedicarboxylates in H2O at room temperature is described. When alkyl propiolate... more
The synthesis of sulfonyl-imidazolone derivatives via a four-component reaction between sodium arylsulfinates, trichloroacetonitrile, benzylamines and acetylenedicarboxylates in H2O at room temperature is described. When alkyl propiolate was used instead of acetylenedicarboxylates, sulfonyl-pyrimidinone was obtained.