Ali Heshmati

Aflatoxins are highly toxic secondary metabolites produced by certain species of Aspergillus that can contaminate food products and pose significant health risks to humans and animals. This study aimed to determine the occurrence and contamination levels of total aflatoxins (total AF) and aflatoxin B ₁ (AFB ₁ ) in maize flour marketed in Jiroft City, Kerman Province, Iran, and to assess the associated dietary exposure and health risk. Forty commercially packaged maize flour samples were collected from various local markets and supermarkets during June and July 2023. The concentrations of total AF and AFB ₁ were quantified using competitive enzyme‐linked immunosorbent assay (ELISA). All analyses were performed in duplicate to ensure reproducibility and accuracy. Detectable concentrations above the assay limit of detection (LOD) were found in 27 (67.5%) samples for AFB ₁ and 28 (70%) samples for total AF. Notably, AFB ₁ levels exceeded the European Commission (EC) permissible limit of 2 μg/kg in 14 samples (35%), while total AF levels were above the EC limit of 4 μg/kg in 8 samples (20%). Furthermore, 4 samples (10%) surpassed the regulatory threshold of 5 μg/kg for AFB ₁ , while none exceeded the allowable limit of 30 μg/kg for total AF, as established by the Iran National Standards Organization (INSO). The estimated daily intake (EDI) of AFB ₁ , calculated based on maize flour consumption and average body‐weight data for the adult population, was 2.29 × 10 ⁻⁴ μg/kg body weight/day. The calculated margin of exposure (MOE) was 1748.25, which is below the reference value of 10,000, indicating a potential health concern for consumers. Overall, the findings indicate that aflatoxin contamination in maize flour marketed in Jiroft remains a food safety concern and highlight the need for routine monitoring and strengthened quality control measures to minimize consumer exposure.

This study evaluated guava leaf essential oil (GL‐EO) and flowers and seeds of Oliveria decumbens essential oil ( Od ‐EO) for their antimicrobial, antioxidant and sensory effects in ground beef. The essential oils were applied individually and in combination to ground beef samples (control, GL‐EO, Od ‐EO, and GL‐EO + Od ‐EO), which were packaged in sterile polyethylene zip‐lock bags and stored at 4°C for 10 days. In vitro analyses revealed concentration‐dependent antimicrobial activity against both Gram‐positive and Gram‐negative pathogens, with Od ‐EO showing superior efficacy attributed to its high content of thymol and carvacrol. Antioxidant assays demonstrated strong radical scavenging capacity for both oils, with Od ‐EO exhibiting 1.5‐fold higher activity in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assays compared to GL‐EO ( p < 0.05). In ground beef applications, microbiological analyses (total mesophilic/psychrotrophic counts, coliforms and fungi) showed that both oils significantly ( p < 0.05) inhibited microbial growth, with the GL‐EO + Od ‐EO combination exhibiting notable preservative effects (approximately 2 log CFU/g reduction compared to controls). Chemical analyses revealed 45% lower thiobarbituric acid reactive substances (TBARS) values in treated samples, total volatile basic nitrogen (TVB‐N) levels maintained at < 20 mg/100 g throughout and improved storage, pH stability (6.3–6.5 vs. 6.8 in controls) ( p < 0.05). Sensory evaluation indicated that the combined treatment received the highest acceptability scores for color, odor, texture, and overall acceptability, without negative sensory impact. The GL‐EO treatment also achieved high scores in preserving odor and color. These effects are associated with the oils' bioactive compounds (thymol, carvacrol, limonene, β‐caryophyllene). These results suggest that these essential oils, particularly in combination, can serve as effective natural preservatives, extending shelf‐life while maintaining quality. All treatments significantly extended shelf‐life by 4 days compared to control ( p < 0.05).

Background Zearalenone (ZEN), an important mycotoxin produced by Fusarium species, poses significant health threat due to estrogenic and cytotoxic effects. This study aimed to investigate protective effects of Lactobacillus acidophilus (L. acidophilus) against on ZEN-induced cytotoxicity and its influence on miRNA-34a expression in HepG2 cell line. Methods HepG2 cells were seeded in 96-well plates and incubated at 37 °C for 24 h; then survival rate of HepG2 cells treated with different concentrations of 100–200µM zearalenone and probiotics was calculated using MTT method and IC50 value was calculated using Prism version 9 software. Lactate dehydrogenase activity, a marker of cellular damage, was measured. Additionally, the expression of miRNA-34a, a microRNA potentially involved in ZEN-mediated cytotoxicity, was quantified using real-time PCR with specific primers. Results The expression of miRNA-34a gene in HepG2 cells exposed to ZEN treated with L. acidophilus. Conclusion The results of the present study showed probiotics moderate the toxic effects of this mycotoxin.

Snacking is a prevalent activity worldwide. Therefore, this study is aimed at evaluating the fatty acid profile of various snacks to seek potential opportunities to improve their nutritional quality. A cross‐sectional study was conducted on 240 randomly selected samples from major food chain stores in Tehran, Iran. In this study, the 14 detected fatty acids were classified into four categories: saturated fatty acid (SFA), transfatty acid (TFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA). In cereal‐based cookies, the highest total fat content was in wafers (20.38%), and the lowest total fat content was in cookies (14.1%). Among the other snacks, chocolate presented the highest total fat content (32.20%), and the lowest (24.15%) was found in the cheese puffs. For SFAs, in cereal‐based baked products, wafers had the highest percentage (52.40%), and cakes had the lowest percentage (24.69%). Among the snacks, chocolate had the highest SFA content, and potato chips had the lowest SFA content, with 62.43% and 45.36%, respectively. Wafers and crackers (2.35%) and cookies (1.86%) had the highest and the lowest TFA content, respectively. Among the other snacks, potato chips had the highest total fat content (30.50%), and cheese puffs had the lowest total fat content (24.15%). Cheese puffs had the highest TFA content (0.54%), while chocolate had the lowest (0.13%). Therefore, the findings underscore the importance of optimizing fat sources, innovative formulations, improved labeling, legislative measures, and educational initiatives to reduce harmful fats while maintaining the sensory and textural properties of the products. This approach supports the development of healthier snacks and informs policymakers and industry stakeholders in implementing strategies to promote public health.

Raisins are so popular in the human diet as a nutritional and sweet snack. The quality of this foodstuff depends on drying conditions. To minimize ochratoxin A (OTA) content and yeast and mold content (YMC) in raisins with favorable physicochemical and sensory properties, the response surface methodology (RSM) and the face‐centered central composite design (FCCD) were utilized. The independent variables were studied over a range of microwave power (0–220 W) and temperature air (35°C–55°C). The microwave power had a significant effect on the OTA value and YMC of dried samples. The use of microwaves in drying contributed to a higher decline in OTA content and YMC than in conventionally dried samples. The regression models detected for OTA content, acidity, pH, rehydration ratio (RR), water holding capacity (WHC), shrinkage, appearance, texture, acceptability, and YMC were significant and reliable. The desirability function was applied to recognize an optimized situation. The result of the RSM analysis showed the optimum conditions for obtaining healthy raisins with desired physicochemical and sensory attributes by microwave‐convective dryer at 220 W microwave power and 38.68°C air temperature.

In this study, potential toxic element (PTEs) including lead (Pb), arsenic (As), cadmium(Cd), iron (Fe) and zinc (Zn) in traditional and industrial edible vegetable oils (peanut, sunflower, olive and sesame) collected from Hamadan, west of Iran were determined using Inductivity Coupled Plasma Optical Emission Spectrometry (ICP-OES). Besides, probabilistic health risk assessment (non-carcinogenic and carcinogenic risks) was identified via total target hazard quotient (TTHQ) and cancer risk (CR) by the Monte Carlo Simulation (MCS) model. The ranking of concentration PTEs in traditional and industrial edible vegetable oils was Fe > Zn > As > Pb > Cd. The in all samples, content of PTEs in industrial oils were upper than traditional oils (p < 0.001). The level of PTEs in most of vegetable oils was lower than permissible concentration regulated by Codex and national standard. In term of non-carcinogenic, consumers were at acceptable range (TTHQ < 1) due to ingestion both traditional and industrial vegetable oils content of PTEs. In term of carcinogenic, CR the both adults and children was higher than acceptable range (CR < 1E-6), Hence consumer are at unacceptable risk due to ingestion industrial vegetable oils content of inorganic As. Therefore, it is recommended to implement control plans for PTEs in vegetable oils consumed in Hamadan, Iran.

Exposure to heavy metals can endanger the health of exposed people in the long term. The consumption of fruit juice is increasing; it is important to estimate the health risk of consumers due to heavy metals. The current study was carried out for the analysis of toxic metals (lead (Pb), arsenic (As), and cadmium (Cd)) and essential elements (copper (Cu) and zinc (Zn)) in 60 samples of traditional and industrial fruit juices (10 samples of different brands of apple, orange, grape, peach, mango, and pineapple) in Hamadan, West Iran, using inductivity coupled plasma optical emission spectrometry (ICP-OES) method. The validation protocol included precision of the analytical method; recovery, the determination of the limit of detection (LOD), the limit of quantification (LOQ), and linearity were measured. Moreover, risk assessment was detected using target hazard quotient (THQ) and cancer risk (CR) by the Monte Carlo simulation (MCS) model. The ranking of metal concentration in traditional and industrial fruit juices was Zn > Cu > As > Pb > Cd. In all samples, concentrations of heavy metals in industrial fruit juices were higher than traditional fruit juices p < < 0.001. The level of metals in all samples was lower of the US Environmental Protection Agency (USEPA), the World Health Organization (WHO), and the Iran Standard (IS) permissible limit set for drinking water. In terms of non-carcinogenic, values of toxic elements for children and adult in traditional and industrial fruit juices were 1.6E-3 and 1.72E-3 and 2.6E-3 and 1.85E-3, respectively. The 95th percentile of CR in adults and children due to both industrial and traditional fruits juices was higher than 1E-6; hence, reducing the concentration of As in fruit juices should be conducted. Consumption of fruit juice can increase carcinogenic risk of consumers. Therefore, it is recommended to consume it with caution.

In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes.

In the present study, six potentially toxic elements (PTEs), including chromium (Cr), arsenic (As), cadmium (Cd), lead (Pb), copper (Cu), and nickel (Ni), were determined in 41 domestic rice samples collected from Tehran using ICP-OES (inductively coupled plasma–optical emission spectrometry). The mean concentration of Cd, As, Cu, Pb, Cr, and Ni was found as 0.014 ± 0.01, 0.018 ± 0.005, 2.15 ± 1.84, 0.42 ± 0.31, 0.1 ± 0.16, and 0.48 ± 0.36 mg kg⁻¹, respectively. Possible risks due to ingestion of PTEs via rice consumption for children and adults were assessed by Monte Carlo simulation. The 50th percentile of estimated Cr intake for children through domestic rice consumption exceeded the maximum tolerable daily intake. There was only a potential non-carcinogenic risk for single Cr exposure for children. The 95th percentile of the estimated hazard index (HI) for children and adults was 4.34 and 1.05, indicating a potential non-carcinogenic risk related to multiple PTE exposure. The lifetime cancer risk (ILCR) values derived from Cr, Ni, As, and Cd exposure exceeded the threshold value, indicating a carcinogenic risk due to PTEs’ exposure. The deterministic assessment demonstrates that the Tehran population may be at risk through domestic rice consumption. This study indicates that risk related to the exposure to multiple PTEs through the consumption of rice in adults and children in Tehran is recognized as an important issue, thus supporting the importance of cumulative analysis of the risk of exposure to PTEs through food. Finally, national strategic environmental assessment and technological solutions for monitoring and protecting freshwater, soil, waste management, and chemicals as a global concern policy are needed for public health.