JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2025 | Volume:22 | Issue:160|Papers Count:16

Background: With the growing tendency of people to consume organic dairy products, there is always a risk of pathogenic microbial strains in unhygienic locally prepared products. Local sheep yogurt as an organic product is one of the most valuable dairy products in Iran.  Objectives: The aims of this study were molecular and phenotypic identification of lactic acid bacteria (LAB) isolated from sheep yogurt from Hamadan and investigation of their pathogenic characteristics. Materials and Methods: The LAB isolated from yogurt samples were identified phenotypically and molecularly by PCR amplification of the 16S rDNA region and subsequent sequencing. The pathogenic and safety characteristics of the isolates including antibiotic resistance, blood hemolysis, amino acid decarboxylase, DNase, and gelatinase activities were then investigated. Results: Forty-seven bacteria were isolated from yogurt samples, and only 22 gram-positive isolates reacted negatively to catalase. Based on the results, the isolates were molecularly characterized as 4 Lactobacillus helveticus, 5 Enterococcus mori, 2 Streptococcus salivarius subsp. thermophilus, 5 Lactobacillus kalixensis, and 6 Lactobacillus delbrueckii subsp. bulgaricus. Phenotypic identification also confirmed the isolates assigned to S. thermophilus and L. bulgaricus by molecular identification. Conclusion: The evaluation of the pathogenic characteristics of the species associated with yogurt production, S. thermophilus and L. bulgaricus, confirmed that two isolates (HL1, HL2) of L. bulgaricus are safe as starter culture for yogurt production.

Extensive research has been conducted on the antioxidant properties of bamboo seed extract, particularly from the Bamboo (subfamily Bambusoideae) Linn plant. Due to their high antioxidant content, bamboo seeds have garnered interest for their potential health benefits in combating age-related chronic illnesses such as diabetes, cancer, Alzheimer's, Parkinson's, and cardiovascular disease. The consumption of bamboo-derived products on a daily basis may play a role in reducing the risk of developing these conditions. Antioxidants play a crucial role in the food and pharmaceutical industries, as they help counteract free radicals that can degrade products during processing and storage. The chemical components of the ethanol extract of Bamboo seed variety were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS), identifying twenty-four compounds. These included compounds such as 9,12-Octadecadienoic acid (Z,Z)-, Hexadecanoic acid ethyl ester, and Tetradecanoic acid -12-methyl- methyl ester, which were found in both Bambusa arundinacea and Dentrocalamus strictus. Furthermore, Linoleic acid ethyl ester and Octadecanoic acid were predominant in Bambusa arundinacea, while (E)-9-Octadecenoic acid ethyl ester, n-Hexadecanoicacid, Oleic Acid, and 12-Methyl-E,E-2,13-octadecadien-1-ol were found in Dentrocalamus strictus only. Other phytonutrients were also present in bamboo seed varieties, indicating their potential use in the treatment of various diseases as antioxidants and as a viable rice substitute.

Single-bulb garlic is known for its high antioxidant activities. Single-bulb garlic (var. Temanggung) has a benefit potency, considering that Temanggung is one of Indonesia’s most preeminent garlic cultivation areas. However, the quality of its antioxidant activities is yet to be explored widely. This research aims to carry out antioxidant characterization in single-bulb garlic (var. Temanggung) under the conditions of different solvent mixtures (ethanol and water). The Completely Randomized Design (CRD) was used with different ethanol-water mixture treatments (F1 = 100%:0%, F2 = 80%:20%, F3 = 60%;40%, F4 = 40%:60%, F5 = 20%:80%, and F6 = 0%:100% v/v). Extraction results were analyzed for total phenolic content, antioxidant activities using two methods (%RSA, IC50, and FRAP), and chemical compound identification using GC-MS. The Results demonstrated that different solvent treatments produced antioxidant properties which also differed, either qualitatively or quantitatively. The best treatment was F2 (ethanol:water = 20%:80% v/v) at the highest antioxidant activity values (IC50 DPPH of 10.35 ppm and a FRAP value of 9.41 μM equivalent Fe(II)/g), and a TPC value of 61.02.

In recent decades, there has been a shift towards using alternative methods to enhance traditional milk processing techniques and their derivatives. One such method is the application of ultrasonic treatment as a substitute for conventional pasteurization. The chemical content of milk treated with ultrasonic waves (US) for durations of 5 and 10 minutes at a frequency of 20 kHz and a temperature of 50°C showed increases in protein, fat, and acidity levels after 5 minutes of US pasteurization, registering at 3.50%, 3.65%, and 0.19% respectively, while the ash content was 0.73%. The logarithm of total microbial counts in milk samples showed no growth post-US pasteurization. The active compounds in the milk samples were identified using GC-MS, revealing the highest concentrations after 5 and 10 minutes of US treatment were of Hydroxy-2,8-bis(trifluoromethyl)quinoline, 2-methylpropionate 4- and Succinic acid, 3-methylbut-2-yl 3-chlorophenyl ester, at concentrations of 31.826% and 35.318% respectively. Samples treated for 10 minutes exhibited superior firmness, cohesiveness, and elasticity in soft cheese, with values of 179.9, 0.66, and 4.38, respectively. The lowest pH observed in these samples was 4.60, with the highest acidity at 1.68%. Moreover, ultrasonic treatment enhanced the sensory characteristics of the cheese, demonstrating that ultrasound waves can improve the microbial, physical, chemical, and sensory properties of white cheese.

This study evaluated the physicochemical properties of Prosopis juliflora pods and the preparation of its protein isolate. Changes in functional properties were observed when pH levels were adjusted to 5, 7, 8, and 10, with significant differences (P≤ 0.05) in functional characteristics and antioxidant and antibacterial activities. A high solubility value was achieved at pH 5.10 and lipid binding at pH 10, while the lowest value for both properties was found at pH 7. The highest foaming capacity was observed at pH 5 after 5 minutes of whipping, but decreased after 1 minute at pH 8. The emulsifying capacity was greatest at pH 10 and lowest at pH 7. The DPPH radical scavenging activity was high at pH 5, but decreased at pH 8 and also protein isolate showed inhibition activity against Escherichia coli, Bacillus subtilis and Staphylococcus aureus. However, the highest inhibition was against Bacillus bacteria at 0.5% protein isolate concentration, while the protein digestibility was higher. The isolated protein had no noticeable cytotoxic effect on human blood cells. Besides, FTIR test was used to determine the structure of the protein.

The current study aims to enhance work in the field of isolating microorganisms that produce enzymes with practical uses, sustainability and food industries, by isolating and identifying lactic acid bacteria strains from different sources, some of which contain cellulose, which microorganisms depend on, primarily for their nutrition and reproduction, and which is present in the environment in which they are found, and the possibility of producing the enzyme Cellulase, which is considered one of the important enzymes in the analysis of polysaccharides (cellulose) and the production of monosaccharides and simple sugars. This study included the isolation and identification of Lactobacillus bacteria from different sources, purification, screening, identification and determination of their efficiency in producing cellulase enzymes. The results showed that fifteen isolates were obtained from various sources including soil, fruits, vegetables, pickles, dairy products and live fish entrails. Agar MRS medium with 0.5% (w/v) CaCl2 granules was used to isolate lactic acid bacteria, which were identified by phenotypic, biochemical and Gram staining tests. The optimum temperature for production is 35 °C with an enzymatic activity reached (3.425) and Specific activity (4.502), the pH value was 6 with the enzymatic activity reached (3.437) and Specific activity (4.399), the enzymatic activity was (3.419), and specific activity was (4.804), a fermentation time of 72 hours with an efficiency of (3.065) and Specific activity (4.305),the best carbon source cellulose with an efficiency of (5.44), and the best Nitrogen source wheat bran with an efficiency of (3.634) and a inoculum content of 5% with an efficiency of (3.399).

In response to the detrimental effects of dietary fat on consumer health, particularly its association with cardiovascular diseases, obesity, and various other health-related issues, there has been a concerted effort in contemporary food production to develop low-fat food products. The objective of  study is  evaluate the production of low-fat mayonnaise with oil content levels of 20%, 25%, and 30%. This investigation employs modified potato and corn starches at concentrations of 2. 5%, 3%, and 3. 5% The aims to systematically assess the relative impact of these formulations on  parameters, including viscosity, pH, acidity, stability, and physical properties, throughout  storage period of six months. Additionally, sensory properties will be evaluated to provide a comprehensive analysis of the product's quality and consumer acceptability. The findings indicated that the incorporation of both starches and elevated fat levels resulted in significant increases in pH values, viscosity, emulsion stability, tissue stiffness,  the adhesion properties of mayonnaise, concurrently leading to a reduction in the acidity of the samples. During the storage period at refrigeration temperatures, a significant reduction in viscosity, pH, firmness, and tissue adhesion was observed in the mayonnaise samples, accompanied by an increase in acidity and creaminess (p<0. 05) The findings from the sensory evaluation demonstrated that elevated levels of starches and fats significantly improved the scores of sensory parameters (p < 0. 05) The sensory evaluation revealed that the formulation of low-fat mayonnaise, which comprised 30% fat and 3. 5% modified potato starch, exhibited the highest level of sensory acceptance among the tested samples. The present study demonstrated that low-fat treatments utilizing modified potato starch exhibited superior quality characteristics in comparison to samples incorporating corn starch. In conclusion, the incorporation of 30% fat and 3. 5% modified potato starch as a fat substitute yields beneficial physicochemical and sensory properties in mayonnaise.

In this research, Lallemantia royleana seed mucilage was used as the base of the film, while essential oil derived from the zoulang plant’s leaves and stems, along with zinc oxide nanoparticles (ZnO), were incorporated as additives to develop active edible films. Findings indicated that incorporating ZEO enhanced the films' antioxidant capabilities, permeability, thermal properties, tensile strength, and elongation of the film. FT-IR analysis confirmed the creation of new hydrogen-oxygen bonds between ZEO and the polysaccharide chains, contributing to a reinforced film structure. Conversely, the addition of ZnO nanoparticles was found to decrease the antioxidant properties, permeability, crystallinity, thermal resistance, moisture content, and tensile strength of the films. Additionally, ZnO nanoparticles contributed to enhanced plasticity, which increased the films' stretchability and resulted in greater thickness. SEM imaging verified the interaction between ZEO and ZnO nanoparticles, aligning with the findings from the FT-IR analysis. Overall, the study suggests that films developed using Lallemantia royleana mucilage, in combination with ZEO and ZnO nanoparticles, demonstrate strong potential for applications in food packaging and active films or coatings, particularly for materials vulnerable to oxidation.

This study aims to investigate the physicochemical and mechanical properties of edible films prepared from sodium alginate at concentrations of 0.5% and 1%, with glycerol as a plasticizer at concentrations of 10%, 30%, and 50%. Thickness, tensile strength, percentage elongation, water solubility, water vapor permeability, light permeability, transparency, and antioxidant activity were evaluated. Results showed that the thickness, elongation percentage, water solubility, and water vapor permeability of the films increased with the rise in glycerol concentration from 10% to 30%. In contrast, tensile strength, water solubility, light permeability, and transparency decreased when the sodium alginate concentration was increased to 1% at the same glycerol concentrations. Antioxidant activity increased with higher sodium alginate concentrations at the same levels of glycerol. Hence, sodium alginate can be used as a natural component in food or pharmaceutical industries.

Flavoring edible oils is aimed at enhancing oxidative stability and creating desirable sensory properties to expand their market. This study aimed to produce saffron-flavored sunflower oil using various solid-liquid extraction techniques including stirring-assisted maceration (SAM), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The study aims to optimize the effective parameters in each extraction method and characterize the physicochemical properties of the flavored oils. The UAE method effectively extracted bioactive compounds of saffron stigma in a shorter time frame. However, the high energy input during the UAE process led to the deterioration of its physicochemical and sensory properties. Similarly, in the MAE method, sensitive and volatile compounds of saffron stigma were degraded. Alternatively, the SAM method, in a gentle and continuous process, managed to dissolve a high concentration of saffron compounds in the oil while preserving its physicochemical and sensory properties. The optimal concentrations of picrocrocin, safranal, and crocins were determined to be 317, 56, and 160 mg L-1, respectively. The aromatized sunflower oil presents a promising novel product for diverse food applications and market expansion.

There is always the possibility of encountering probiotic yeasts with functional capabilities in natural habitats that have been less studied. In the present study, the predominant yeast from acorn sourdough was isolated and identified using PCR. The probiotic properties of the isolate, as well as its antifungal and antioxidant activities were also investigated. Sequencing results of PCR products led to the identification of Pichia kudriavzevii as the predominant yeast isolate. The survival rate of the isolate in simulated gastrointestinal conditions was 91.93%. The auto-aggregation ability of the isolate was equal to 84.65%, and its hydrophobicity against hexane and xylene was 35.15% and 21.70%, respectively. The antibacterial activity of P. kudriavzevii studied in this research against Listeria monocytogenes was 85.58%, which was significantly (P<0.05) higher than other studied foodborne bacteria. However, the co-aggregation ability of the yeast isolate against tested pathogens showed no significant difference. Furthermore, the isolate showed no hemolytic activity, and it was resistant to all tested antibiotics, but showed relative sensitivity to the antimycotic agents including itraconazole, ketoconazole, and natamycin, while being resistant to potassium sorbate. The antifungal activity of the isolate against A. flavus was also confirmed, with antioxidant activity measured at 78.67%. Accordingly, P. kudriavzevii yeast isolate can be introduced as a suitable candidate for use as a probiotic and/or protective culture in fermentation industries.

In this research, the optimal production conditions of nattokinase using Bacillus subtilis Natto on red lentil flour substrate were studied. To optimize the fermentation process, the effects of three variables of fermentation time (24, 48 and 72 h), molasses concentration (3, 5 and 7%) and water content (50, 75 and 100 ml) on fibrinolytic and protease activities were investigated. The central composite design (CCD) was employed, and the results were modelled and analyzed using response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for fibrinolytic (quadratic model) and protease (linear model) activities were 97.15 and 90.12%, respectively, and their lack-of-fit was not significant at 95%. Hence, the models for all the responses were highly adequate. Fibrinolytic activity increased significantly (p≤0.05) with increasing water content and fermentation time, while increasing the amount of molasses decreased fibrinolytic activity (p≤0.05). With increasing the amount of water, protease activity also increased, but this increase was not significant, while increasing the amount of molasses and fermentation time led to a significant decrease and increase in protease activity (p≤0.05), respectively. Concerning optimization, the optimal fermentation conditions were determined as 92.38 ml of water, 3.66% molasses, and 70.90 h of fermentation. Under these conditions, the activities of fibrinolytic enzymes and proteases were predicted to be 2476.03 and 1.68 U/g, respectively. For validation of the model, the optimal sample was produced, and the experimental responses were compared with the responses predicted by the model. The experimental values obtained were quite close to those predicted by the model, indicating the validity of the model. The results of this study showed that red lentil could be used as a substrate for fermentation by B. subtilis to produce the enzyme nattokinase.

This study aimed to evaluate the effect of Se application under salinity conditions on the yield and physiological characteristics of garlic. The experiment was conducted using a completely randomized design with three replications. Treatments included four levels of Se (0, 4, 8, 16 mg L⁻¹) and four salinity levels (0, 30, 60, and 90 mM sodium chloride) in a factorial arrangement. Results indicated that low concentrations of Se positively influenced vegetative characteristics. Increasing Se concentration to 8 mgL-1 enhanced growth across all studied vegetative traits. Relative water content of the leaves decreased with increasing NaCl concentration compared to the control. Se-treated plants showed increased levels of chlorophyll a, b, total chlorophyll and carotenoids compared to the control. Additionally, superoxide dismutase enzyme activity significantly increased with 8 mgL-1 Se treatment at 30 mM sodium chloride compared to the control. Interaction analysis revealed the highest and lowest catalase activity at 8 and 4 mgL-1 Se and 90 mM sodium chloride, respectively. Future research should explore the long-term effects of Se application on garlic under varying environmental conditions. Investigating the molecular mechanisms behind Se protective role against salinity stress could provide deeper insights. Additionally, examining the impact of Se on other economically important crops under salinity stress would be valuable.

The present study discusses the date palm (Phoenix dactylifera) in Morocco concerning its economic and agricultural importance, genetic diversity, and ecological adaptability; its importance within the economies of oases is underlined. The paper focuses on the eighteen main varieties, which highlight that the date palm economic sector in Morocco has a high risk because of various causes, such as water shortage, climate change, and market fragmentation. Through morphological, cultural, and economic analyses, the major growth constraints affecting the sector were identified. It further assesses the effectiveness of government initiatives to enhance productivity and sustainability. It reveals that improved water management, market access, and varietal recognition will raise the status of Morocco in the date global market. The paper concludes with strategic recommendations on how to balance traditional agriculture with modernization to make it sustainable in the long term. The present study discusses the date palm (Phoenix dactylifera) in Morocco concerning its economic and agricultural importance, genetic diversity, and ecological adaptability; its importance within the economies of oases is underlined. The paper focuses on the eighteen main varieties, which highlight that the date palm economic sector in Morocco has a high risk because of various causes, such as water shortage, climate change, and market fragmentation. Through morphological, cultural, and economic analyses, the major growth constraints affecting the sector were identified. It further assesses the effectiveness of government initiatives to enhance productivity and sustainability. It reveals that improved water management, market access, and varietal recognition will raise the status of Morocco in the date global market. The paper concludes with strategic recommendations on how to balance traditional agriculture with modernization to make it sustainable in the long term.

One economic issue that arises from the procedures used to produce dyes from naturally occurring phenolic chemicals that enzymes have oxidized is called "enzymatic browning". Polyphenol oxidase's existence in most fruits and vegetables is in charge of this problem.  Adding antioxidants is one of the most crucial strategies for halting this process. We used spectrophotometry to examine the antioxidant effects of Maillard reaction products on this enzyme. Five hours of heating at 100 °C was used to study the properties and antioxidant activity of model systems including spermine and monosaccharides (glucose, fructose, and ribose). Vitamin C was used as a control to compare the DPPH radical scavenging activity of the MRP spermine-sugar model systems. Intermediate products at A294 and a browning intensity at A420 nm were increased with heating time. This increase was associated with a decrease in reduced sugar and free amino group contents. Polyphenol oxidase from Mirabelle plum (Prunus domestica subsp. syriaca) was fractionated by ammonium sulfate precipitation, dialysis, and ion exchange chromatography.  A single peak was obtained with specific activity 11292.6 U/mg protein. The MRPs exhibited inhibitory effects on purified Mirabelle plum PPO from (42.6- 70.2%) compared with vitamin C which was 57.9%. Furthermore, the Lineweaver-Burk plots discovered the inhibition modes noncompetitive by the strongest system, spermine-glucose.

Tea is the most widely consumed non-alcoholic beverage in the world, valued for its economic significance and health benefits, largely attributed to its polyphenolic compounds with potent antioxidant properties.  This research aims to assess the chemical composition and quality of green and black tea products available in the Bangladeshi market. Samples were collected from five leading brands of each type: black tea brands included Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Seylon, while green tea brands comprised Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Lipton. The analysis focused on proximate compositions, total phenols, flavonoids, DPPH radical scavenging activity, caffeine levels, theaflavins (TF), thearubigins (TR), high polymerized substances (HPS), and total liquor color (TLC). A comparative analysis of green and black tea reveals significant differences in their chemical compositions and potential health benefits. Green tea boasts a higher phenolic content, ranging from 72.94 to 75.68 mg GAE/g, and exhibits greater antioxidant activity, with DPPH (2,2-diphenyl-1-picrylhydrazyl) values between 91.29 to 96.55 ml Trolox/g, compared to black tea, which has phenolic content of 66.21 to 67.32 mg GAE/g and DPPH values of 79.84 to 87.73 ml Trolox/g. Conversely, black tea contains higher levels of caffeine (31.95 to 37.36 ppm), flavonoids (63.70 to 67.78 mg QE/g), and tannins (14.02 to 17.36 mg TAE/g) than green tea, which has caffeine levels of 25.18 to 28.41 ppm, flavonoid content of 27.17 to 37.80 mg QE/g, and tannin content of 5.87 to 7.21 mg TAE/g. The analysis indicates that black tea has higher concentrations of theaflavins, thearubigins, highly polymerized substances, and total liquor color compared to green tea, contributing to its distinctive flavor and appearance.