Behzad Ebrahimi

The growing need to enhance food quality and extend shelf life is driving an increased demand for antimicrobial active packaging solutions. Antimicrobial films based on gelatin (GEL) were synthesized through the incorporation of Satureja kermanshahensis jamzad , “Marzeh Kermanshahi” (MK) in Persian, essential oil nanoemulsion (MKEO‐NE) and various amounts of selenium nanoparticles (SeNPs; 0.5, 1.0, 3.0, and 5.0 wt%). The tensile strength (TS) and elongation at break (EAB) of the films were the highest, while the water vapor permeability (WVP) and water solubility (WS) were the lowest when 3 wt% SeNP was used. The Fourier transform infrared (FTIR) findings have revealed good compatibility between the GEL matrix and the integrated MKEO‐NE and SeNPs. Based on the findings from differential scanning calorimeter analysis, the glass transition temperature ( T _g ) of the neat GEL film (65°C) decreased to 38°C upon the addition of MKEO‐NE. Conversely, incorporating SeNPs at concentrations ranging from 0.5% to 5% resulted in a 13°C increase in the T _g value of the films. The GEL/MKEO‐NE/SeNPs film showed potent antioxidant and antibacterial activity against Bacillus cereus , Staphylococcus aureus , and Escherichia coli . The high ultraviolet (UV) barrier, antimicrobial functions, and antioxidant activity make the GEL/MKEO‐NE/SeNPs film coating a versatile and valuable solution for active food packaging applications.

Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns. In the present study, the occurrence of ACR was determined in 40 grilled Balal samples collected from strategic places and local marketplaces in Kermanshah province, using liquid chromatography‐ mass spectrometry (LC‐MS). Moreover, target hazard quotient (THQ) and incremental lifetime cancer risk (ILCR) were used to discover the human noncarcinogenic and carcinogenic risk of ACR via Balal consumption in the studied population using Monte Carlo simulation (MCS) technique. ACR was recognized in all of the Balal samples studied, so that the mean concentration of ACR in Balal was determined as 407 ± 34 μ g/kg. Based on the performed noncarcinogenic risk assessment, the THQ value for ACR at the 95th percentile was calculated as 2.08E0, while THQ in the P (5% and 50%) were lower than the safe limit of 1. The ILCR of grilled Balal ACR also estimated for the studied population was significantly higher than the USEPA permitted ILCR value (ILCR > 1.00E‐5). Therefore, significant carcinogenic risk for the studied population due to consumption of Balal was observed. Additionally, the findings of sensitivity analysis, which was done to establish the most effective parameter in raising cancer and noncancer risk, revealed that the ACR concentration parameter (83.1%) had the highest influence on enhancing sensitivity.

Background: Recently, public interests have increased to study novel and vernacular polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals and herbal medicines. Plant-based gums are commercially produced from a large number of plants that include complex polysaccharides. Scope and Approach: he present study has summarized physicochemical, rheological and functional properties of tragacanth, basil seed and balangu gums from indigenous plants of Iran. Conclusion: The results of this review study demonstrate that the highlighted gums are commonly used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion, industrial applications of these gums are possible as a result of their strong thickening properties. Additionally, significant surface activity and emulsification capacity enable their application in the food, pharmaceutical and/or cosmetic industries.

Constipation is a common public health concern experienced by all individuals during their life affecting the quality of life. In this paper, we aimed to provide an overview of the existing evidence regarding the role of food ingredients, including bran, prune, fig, kiwifruit, and flax-seed in constipation treatment. We searched Scopus, Pub Med, and Science Direct by using the keywords, “laxative foods” and “constipation”, for searching studies assessing laxative food ingredients and their beneficial effects on constipation treatment and/or control. Lifestyle modifications such as increasing dietary fiber and fluid intake and daily exercise are the proposed first line treatments for constipation. Optimizing ‘diet’ as an efficient lifestyle factor may contribute to the well-being of patients. The use of laxative food ingredients including bran, prune, fig, kiwifruit, flax-seed, probiotics, and prebiotics is a convenient alternative to cope with constipation. According to previous findings, laxative food ingredients could be considered as effective treatments for subjects suffering from constipation. Many studies have assessed the pharmacological and non-pharmacological roles of these ingredients in treating constipation, however, their importance has not been thoroughly investigated.

In this study, the emulsifying and foaming properties of a novel exudate gum from Dorema ammoniacum (AMG) were assessed in comparison with the well‐known gum Arabic from Acacia tree (GAC). The sunflower oil‐based emulsion (10% v/v) containing various concentrations (5%–15% w/v) of AMG and GAC was prepared. At all concentrations, AMG showed higher surface and interface activity than GAC. Increasing in AMG and GAC concentrations caused to increase and decrease in Z average, respectively. Overall, the GAC‐stabilized emulsion showed lower Z average and PDI value than the AMG‐stabilized emulsion during storage time. The sample containing AMG showed higher emulsion capacity and lower emulsion stability in comparison with the one containing GAC at all concentrations. The storage stability decreased and increased with increasing in AMG and GAC concentrations, respectively. After two‐week storage, the emulsions containing 10 and 15% AMG showed higher phase separation than those containing GAC; however, this was opposite about sample containing 5% AMG. At thermal, centrifuge, and freezing conditions, the emulsion containing 5% AMG indicated significantly higher stability than GAC samples; however, at higher concentration, opposite effect could be observed. The foaming capacity of the samples containing AMG increased from 81% to 93% by increasing gum concentration from 5% to 15%. The solutions containing AMG showed higher foam capacity than control samples (without gum) and those containing GAC at all concentrations. Increasing in AMG and GAC concentrations slightly improved foam stability, and the highest value (92%) belonged to 15% AMG solution.

Background: Mislabeling of meat products due to their high market values is a food fraud, which can result in economic deception. Currently, a little information on mislabeling is available in Iran. Therefore, the aim of this study was to carry out a market survey on a variety of meat products sold in Iran to investigate mislabeling. Methods: A total of 31 meat product samples were purchased from local retailers including supermarkets and local butchers. These samples included salami (n = 6), hamburger (n = 15) and minced meat (n = 10). Labels claimed that the products only contained beef. DNA was extracted from samples and tested using PCR-RFLP for the presence of chicken traces. Results: Of the 31 meat products, 23 included mislabeling, which substituted low-cost chicken for costly beef. Results showed that six of six salami (100%), nine of 15 hamburger (60%) and eight of ten minced meat (80%) contained chicken meat not listed in ingredient labels. Conclusion: Overall, results from the current study greatly warn consumers on potential economic deception occurring in meat products in Iran. This study helps meat industries to address potentially fraudulent activities and improve sanitary techniques during meat processes.

Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.