1
|
Seyedalangi M, Sari AH, Nowruzi B, Anvar SAA. The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets. Sci Rep 2024; 14:9174. [PMID: 38649495 PMCID: PMC11035654 DOI: 10.1038/s41598-024-59904-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Accepted: 04/16/2024] [Indexed: 04/25/2024] Open
Abstract
This study aimed to evaluate the efficacy of dielectric barrier discharge treatment (DBD) combined with phycocyanin pigment (PC) in extending the shelf life of Oncorhynchus mykiss rainbow fillets stored at 4 ± 0.1 °C. Microbiological, physicochemical, sensory and antioxidant properties were assessed over an 18-day storage period. The combined DBD and PC treatment significantly inhibited total viable counts and Psychrotrophic bacteria counts compared to the rest of the samples throughout storage. While Total Volatile Nitrogen concentrations remained below international standard until day 18, they exceeded this threshold in control sample by day 9. DBD treatment notably reduced Trimethylamine levels compared to controls (p < 0.05). PC and DBD combined inhibited DPPH and ABTS radical scavenging capacities by 80% and 85%, respectively, while demonstrating heightened iron-reducing antioxidant activity compared to controls. Analysis of 24 fatty acids indicated that PC mitigated DBD's adverse effects, yielding superior outcomes compared to controls. The ratio of n-3 to n-6 fatty acids in all samples met or fell below international standard. Thus, the combined use of DBD and PC shows promise in extending fillet shelf life by over 15 days at 4 °C.
Collapse
Affiliation(s)
- Maedehsadat Seyedalangi
- Department of Physics, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Hossein Sari
- Department of Physics, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Bahareh Nowruzi
- Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
2
|
Rabbani S, Anvar SAA, Allahyaribeik S, Jannat B, Ahari H. Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process. Food Sci Nutr 2024; 12:2932-2946. [PMID: 38628199 PMCID: PMC11016448 DOI: 10.1002/fsn3.3974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 04/19/2024] Open
Abstract
This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5-hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.
Collapse
Affiliation(s)
- Safa Rabbani
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Sara Allahyaribeik
- Department of Energy and Industry, Faculty of Natural Resources and Environment, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Behrooz Jannat
- Food and Drug DeputyMinistry of Health, and Medical EducationTehranIran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| |
Collapse
|
3
|
Nowruzi B, Ahmadi M, Bouaïcha N, Khajerahimi AE, Anvar SAA. Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets. Sci Rep 2024; 14:2470. [PMID: 38291237 PMCID: PMC10827737 DOI: 10.1038/s41598-024-52985-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 01/25/2024] [Indexed: 02/01/2024] Open
Abstract
Marine cyanobacteria present a significant potential source of new bioactive compounds with vast structural diversity and relevant antimicrobial and antioxidant activities. Phycobiliproteins (PBPs) like phycocyanin (PC), phycoerythrin (PE), and water-soluble cyanobacterial photosynthetic pigments, have exhibited strong pharmacological activities and been used as natural food additives. In this study, phycoerythrin (PE) isolated from a marine strain of cyanobacterium Nostoc sp. Ft salt, was applied for the first time as a natural antimicrobial as well as an antioxidant to increase the shelf life of fresh rainbow trout i.e., (Oncorhynchus mykiss) fillets. Fresh trout fillets were marinated in analytical grade PE (3.9 μg/mL) prepared in citric acid (4 mg/mL), and stored at 4 °C and 8 °C for 21 days. Microbiological analysis, antioxidant activity and organoleptic evaluation of both control and treated fish fillets were then statistically compared. The results demonstrated noticeable (P < 0.05) differences in the microbial counts, antioxidant activity, and organoleptic characteristic values between PE-treated and non-treated groups. In addition, we observed that treating fresh fish fillets with a PE solution leads to a significant increase in shelf life by at least 14 days. Consequently, PE could be an alternative to synthetic chemical additives since it does not contain the potentially dangerous residues of the synthetic chemical additives and is thus healthier to the consumers.
Collapse
Affiliation(s)
- Bahareh Nowruzi
- Department of Biotechnology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mahsa Ahmadi
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Noureddine Bouaïcha
- Laboratory Ecology, Systematic and Evolution, UMR 8079, Universite Paris-Sud, CNRS, AgroParisTech, University Paris-Saclay, 91405, Orsay, France
| | - Amir Eghbal Khajerahimi
- Department of Aquatic animal health and disease, science and research branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| |
Collapse
|
4
|
Yahyapour G, Anvar SAA, Ataee M, Ahari Hamed H, Askari H. Isolation, Identification, and Characterization of the Native Yeast Strains from Homemade Cheese to Assess their Eliminating Impact on the Aflatoxin B1 and M1 of the Simulated Gastrointestinal Fluid. Iran J Biotechnol 2023; 21:e3291. [PMID: 37228633 PMCID: PMC10203185 DOI: 10.30498/ijb.2023.330834.3291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 12/31/2022] [Indexed: 05/27/2023]
Abstract
Background The occurrence of aflatoxins in food products is a silent threat to human health worldwide. A range of strategies has been introduced to address the bioavailability of aflatoxins, which are considered microbial tools to provide a low-cost and promising approach. Objectives The present study focused on the separation of yeast strains from the homemade cheese rind layer to investigate the ability of native yeasts to eliminate AB1 and AM1 from simulated gastrointestinal fluids. Material and Methods Homemade cheese samples were prepared from different locations in Tehran provinces and yeast strains were isolated and identified through the biochemical methods and molecular analysis of internal transcribed spacer and D1/D2 domain of 26S rDNA regions. Isolated strains were screened using simulated gastrointestinal fluids, and the ability of yeast strains to absorb aflatoxin was evaluated. Results Out of 13 strains, 7 yeast strains were not affected by 5 ppm AFM1 while 11 strains did not show any significant response to 5 mg.L-1 (ppm) of AFB1. On the other hand, 5 strains were able to successfully tolerate 20 ppm AFB1. Candidate yeasts showed different abilities to remove aflatoxins B1 and M1. In addition, C. lusitaniae, G. geotrichum, G. candidum, and C. sanyaensis exhibited a significant ability to detoxify aflatoxins from the gastrointestinal fluid, respectively. Conclusion Our data suggest that yeast communities with essential effects on the quality of homemade cheese appear to be precise candidates for the potential elimination of aflatoxins from the gastrointestinal fluid.
Collapse
Affiliation(s)
- Ghazal Yahyapour
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Maryam Ataee
- Department of food hygiene, science and research branch, Islamic Azad university, Tehran, Iran
| | - Hamed Ahari Hamed
- Department of food science and technology, science and research branch, Islamic Azad university, Tehran, Iran
| | - Hossein Askari
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
| |
Collapse
|
5
|
Anvar SAA, Nowruzi B, Afshari G. A Review of the Application of Nanoparticles Biosynthesized by Microalgae and Cyanobacteria in Medical and Veterinary Sciences. Iran J Vet Med 2023. [DOI: 10.32598/ijvm.17.1.1005309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Green synthesis of nanoparticles is an environmentally friendly method to produce nanoparticles with unique biological, physical, and chemical properties. Today, biological synthesis methods have drawn significant attention because of the drawbacks of physical and chemical synthesis, such as poisonous side effects, time and power usage, and heavy price. Among different microorganisms, cyanobacteria are suitable candidates as regenerating and stabilizing agents because of their capability to collect heavy metals from the environment and produce various bioactive compounds such as colorants and enzymes. The green synthesis of nanoparticles by cyanobacteria has captivated extensive consideration as a secure, easy, stable, economical, and environmentally friendly resolution for biomedical and veterinary applications. Meanwhile, the secondary metabolites synthesized by cyanobacteria with the ability of extracellular and extracellular metals reduction and oxidation are very noteworthy and have antibacterial, antifungal, anti-algae, anticancer, and photocatalytic activities. This study considers the properties, as well as biomedical and veterinary applications of nanoparticles generated by cyanobacteria.
Collapse
|
6
|
Nowruzi B, Konur O, Anvar SAA. The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02855-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
7
|
Maghami M, Motalebi AA, Anvar SAA. Influence of chitosan nanoparticles and fennel essential oils ( Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food Sci Nutr 2019; 7:3030-3041. [PMID: 31572596 PMCID: PMC6766549 DOI: 10.1002/fsn3.1161] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 11/10/2022] Open
Abstract
Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.
Collapse
Affiliation(s)
- Mohadeseh Maghami
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abbas Ali Motalebi
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research BranchIslamic Azad UniversityTehranIran
| |
Collapse
|
8
|
Namvar Rad M, Razavilar V, Anvar SAA, Akbari-Adergani B. Selected bio-physical factors affecting the efficiency ofBifidobacterium animalis lactisandLactobacillus delbrueckii bulgaricusto degrade aflatoxin M1in artificially contaminated milk. J Food Saf 2018. [DOI: 10.1111/jfs.12463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maryam Namvar Rad
- Student of Food Hygiene, Science and Research Branch, Islamic Azad University; Tehran Iran
| | - Vadood Razavilar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University; Tehran Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University; Tehran Iran
| | - Behrouz Akbari-Adergani
- Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education; Tehran Iran
| |
Collapse
|