Nutrition and Food Sciences

There are different ways to assess the label of meat products with their actual contents. One of the most convenient methods is multiplex-PCR Polymerase chain reaction.
For this issue, the multiplex polymerase chain reaction (PCR) method used DNA fragments of 153,145, 227 and 104 respectively to identify four species of meats (horse, donkey, pig and cattle/sheep).
Thirty five meat samples were obtained from three brands of raw meat (minced meat), prepared products (hamburger) and processed meat (sausage) from Isfahan, Tabriz and Tehran. DNA extraction was performed on all samples and then multiplex-PCR was performed. DNA fragments of 153,145,227 and 104 respectively to identify horse, donkey, pig and cattle/sheep meats. A new program is used for
replication process in the polymerase chain reaction device. Of those 35 samples, 6(17%) cases of fraud detected. Among 6 frauds 4(11%) cases were horse meat and 2 (6%) donkey. Most of frauds were in low percentage of meat products (sausage 40% and 50%).
Findings showed that fraud occurred in meat products. This disturbs public health, religious faith and fair-trade economic. Therefore, Food and Drug Association must watch the application quality control guidelines by meat producers.

A synbiotic ice cream containing 1% of resistant starch as a prebiotic component and two strains of lactic acid bacteria (L. casei and B. lactis) as probiotic bacteria was made by traditional ice cream manufacturing method. The survival of microencapsulated and free probiotics in ice cream was studied over a period of 6 months during storage at -20°C. Microencapsulated probiotics in alginate-starch beads were survived 30% more than uncapsulated bacteria. So the number of viable probiotic bacteria in functional ice cream were more than 109 CFU/g by two months, which is higher than that recommended by the International Dairy Federation (107 CFU/g). In conclusions synbiotic ice cream is a good vehicle for delivery of probiotics in human diet.

The chemical composition, acetaldehyde content and sensory
attributes of yoghurts produced from ultrafiltered milk retentates
and normal yoghurt made with skim milk powder were
studied and compared in triplicate. Ultra filtrated yoghurts
had more content of acetaldehyde, protein, lactic acid and
total solid than control but lactose content and syneresis were
at lower level. The amount of produced acetaldehyde was
dependent to the protein amount. Acetaldehyde production
was increased by increasing the protein content. The quantity
of acetaldehyde decreased during the storage of yoghurt.
Ultra filtrated yoghurts showed higher sensory scores than
control. Yoghurt made from ultra filtrated retentate with 13.5
total solid and 5.3 % protein got the highest rating for all
sensory properties and was comparable with one of the most
acceptable yoghurts produced in Iran.

Ice cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. The main
ingredientsof icecreamare fat,milk solid-not-fat,sucrose, stabilizer,andemulsifier.Varioussteps inthemanufacturingprocess, including
mixing, pasteurization, homogenization, aging, freezing, and hardening, contribute to the development of this structure. In general, the
analytical methods can be divided into three groups: chemical (volatile and non-volatile compounds), physical (rheological and color
analysis), and structural analysis. The aim of this study was to review the newmethods that were used for the analysis of ice cream.

Nowadays, regarding to human need to functional and probiotic foods and the extend use of these foods, considerable attention is donated to production and development of probiotic products which eventually can play an important role in improvement of society health.Additionally, investigations have identified the chocolate as a proper carrier for probiotics. In the present study,probiotic chocolate containing Lactobacillus casei was manufactured and then some of physicochemical parameters including pH and water activity (aw) together with survival assessment of Lactobacilluscasei in chocolate were investigated.Addition of Lactobacillus casei to chocolate haven’t had any adverse and significant effects on physicochemical parameters such as pH and water activity during 6-month storage time at ambient and refrigerated temperatures (P>0.05). According to obtained results, the amount of water activity in probiotic chocolate was higher than control chocolate (P<0.05). Moreover, the survival of Lactobacillus
casei in probiotic chocolate didn’t changed significantly during 6 months storage at two different temperatures of 4 and 22 ˚C (P>0.05).The obtained results declared that the enriched chocolate with Lactobacillus casei can be stored at ambient temperature without having any unfavorable changes in its physicochemical properties such as pH and water activity. Also, even with slight decrease in population of probiotic bacteria of Lactobacillus casei during the 6-month storage time at temperatures of 4 and 22 ˚C, but the final product which included 108 CFU/g probiotic cells can be considered as a functional probiotic foodstuff.

Background and Objective: Probiotic, prebiotic and synbiotic foods are categorized as functional foods believed to
play a major role in enhancement of public health. The purpose of this study was to determine the publication rate in
the field of probiotics, prebiotics and synbiotics, indexed in Medline and Web of Science.
Materials and Methods: This study was a Scientometrics study. Extracting data from Medline was limited to "title"
in screen and years 1996-2011 with keywords “probiotic*, prebiotic*, synbiotic*”. Using software Find-string: Dr.
Biglu, data was extracted. In the web of science all data was extracted with selecting SSCI and SCI-E, screen section
limited to "title" and years 1993-2011 with the same keywords.
Results: A growing rate in the publishing of pro, pre and synbiotics was observed and predicted to resume in the
upcoming years. Iran was the 20th, 15th and 9th country in publishing articles related to probiotics, prebiotics and
synbiotics, respectively.
Conclusion: The increasing trend of publication on pro, pre and synbiotics may result from the increased interest
among researchers to find more effective pro, pre and synbiotics regarding their health benefits and the underlying
mechanisms, which may in turn be due to the greater attention consumers pay to functional foods.

Investigation on potential of isolated lactic acid bacteria on the degradation
of agricultural pesticides residue in fermentation process was
carried out in present study. Selected pesticides were malathion and
diazinon. The highest population of bacteria i.e. Lactobacilli, Streptococci,
Leuconostoc and Pediococci, was observed in first 24 h of fermentation.
After this period the cfu/mL decreased remarkably. The pH
of the product reached to 4.0 after 24 h of fermentation and then decreased
slowly, as after 72 h did not exceed 3.6. The mixture of lactic
acid bacteria showed good capability of decreasing the malathion concentration
from 3.5 to 0.5 mg kg-1 after 48 h of fermentation. Adapted
microorganisms were able to grow in the culture media containing
malathion and diazinon. Finally, isolated lactic acid bacteria were considerably
more capable of decomposing the pesticides and reducing the
pH when applied in mix culture.

The combined effects of inoculation level (4 or 8-fold compared to standard inoculation)
and sequence (standard inoculation before fermentation and 3-fold inoculation at the end
of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of
fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum
containing probiotics on biochemical and microbiological characteristics of probiotic Doogh
during fermentation and over 21 days of refrigerated storage (4˚C) were investigated. The
probiotic microorganisms were L. acidophilus LA-5 and Bifidobacterium lactis BB-12.
Overall, the treatments 8, 4 and 4+4 resulted in the highest viability at the end of fermentation
as well as at early days of refrigerated storage. During the second half of cold storage period,
the greatest viability of probiotics was related to the treatment 2+6. The treatment ‘8’ showed
the shortest incubation time as well as the highest pH drop rate and acidity increase rate during
fermentation and over the storage period.

Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and
acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such
as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating
probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in
food products. Probiotic dairy products have stepped to the market and are being commercially produced under various
brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore,
identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have
been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties.
Thereby, molecular approaches were present as an alternative, offering advantages such as accuracy, sensitivity, specificity,
and speed. This article reviews the molecular approaches employed for identification and enumeration of probiotics in
fermented milk products.

Aim of this study was to produce prebiotic clear apple juice that in addition to having healthy effects
for consumers could keep its quality properties. In this investigation Inulin, fructooligosaccharide and
polydextrose, were added to clear apple juice as prebiotic components in three dosages: 1.5, 2.5 and
3.5 percent and one sample was prepared as a blank without adding any prebiotic. All samples were
held in 4°C and 25°C for 6 month and some of their physicochemical characteristics including soluble
solids (Brix), reduced sugar and total sugar were measured in the first day of production and at
intervals of one month for the whole 6 months. The results showed that with adding prebiotic the
amount of Brix, reduced sugar and total sugar was increased. For Brix it became of 14.1% in control
sample to 17.6% in samples that contain prebiotic, reduced sugar was 9.45 g/100 ml in blank and after
adding prebiotic it became up to 10, total sugar was near 12 in blank and after adding prebiotic it
became 13 and 14 up to kind of prebiotic. The most amounts for reduced sugar was in samples
containing poly dextrose and the least amount was in samples containing inulin. For total sugar the
most amounts was in samples containing inulin and the least amount was in samples containing
polydextrose. Increasing in dosage of prebiotic increases the variation amount in comparison to blank
sample and samples contain less prebiotic. With increasing of the temperature and time of storage the
rate of reduced sugar changing increased and total sugar changing decreased for each sample in
comparison to the control sample and it doesn't any effect on Brix. Samples with prebiotic were
sweeter than blank in result of their sugar content and inulin and fructooligosaccharide create
sweetener product.

Dramatic growth in date (Phoenix dactylifera L.)
production,makes it clear to apply proper methods to preserve
this nutritious fruit for a long time. Numerous methods have
been used to gain this goal in recent years that can be classified
into non-thermal (fumigation, ozonation, irradiation, and
packaging) and thermal (heat treatment, cold storage, dehydration,
jam etc.) processing methods. In this paper these
methods were reviewed and novel methods for date preservation
were presented.

A food-grade biopolymer-emulsion delivery system was developed for improving or extending the functional performance of the bioactive components of food. Droplet size, rheological and interfacial measurements, scanning electron microscopy (SEM), thiobarbituric acid reactive substance (TBARS) assay and Fourier transform-infrared (FTIR) analysis were used to study the effect of sonication time and
power, poly ethylene glycol (PEG) addition, heat treatment and oil fraction on physical and chemical stabilities of bovine serum albumin (BSA)-stabilized corn oil-in-water (O/W) emulsions prepared by ultrasonic emulsification. The findings showed that sonication power and time had significant effects on the reduction of mean droplet diameter to 75 nm in the presence of PEG. PEG acted as an enhancer of viscosity of the aqueous phase. PEG had negligible influence on the interfacial tension of the emulsion. An increase in the oil fraction of up to 20 wt% had no effect on the mean droplet diameter of BSA emulsion containing PEG. Mean droplet diameter of BSA emulsions that contained PEG 10000 and 300, increased to 170 and 250 nm, respectively, after 60 days of storage at 6
C. FTIR analysis showed that the addition of PEG had no major influence on the secondary structure of BSA. The proportion of unadsorbed protein in the PEG-contained nanoemulsions was lower than that in emulsions without PEG. Based on TBARS content theoxidative stability of sonicated emulsions in the presence of PEG were less than other formulations.

Two types of probiotic cheese, with free and microencapsulated bacteria, were manufactured in triplicate under the same conditions. The number of viable cells during 182 days of storage in refrigerated conditions was evaluated. The number of viable cells of Lactobacillus acidophilus was reduced significantly from day 28 to day 182 of storage period in both types of cheese, but reduction in the cheese containing free cells (5.1 ± 0.67 log cfu g1) was significantly p < 0.05 higher than the cheese containing microencapsulated cells (11.00 ± 0.58 log cfu g1). The results showed that, microencapsulation in calcium alginate gel and resistant starch was able to increase the survival rate of L. acidophilus La5 in Iranian white brined cheese after 6 months of storage.