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Khanniri E, Yousefi M, Mortazavian AM, Khorshidian N, Sohrabvandi S, Koushki MR, Esmaeili S. Biosorption of cadmium from aqueous solution by combination of microorganisms and chitosan: response surface methodology for optimization of removal conditions. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART A, TOXIC/HAZARDOUS SUBSTANCES & ENVIRONMENTAL ENGINEERING 2023; 58:433-446. [PMID: 37035917 DOI: 10.1080/10934529.2023.2188023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/27/2022] [Accepted: 01/07/2023] [Indexed: 06/19/2023]
Abstract
The food-grade adsorbents of Saccharomyces cerevisiae (108 CFU/mL), Bifidobacterium longum (108 CFU/mL) and chitosan (1%w/v) alone or in combination were used for biosorption of cadmium (Cd) from aqueous solution. Among the tested adsorbents, combination of B. longum and chitosan had the highest efficiency. Therefore, biosorption process with B. longum/chitosan as the most efficient biosorbent was optimized by variables of pH (3-6), temperature (4-37 °C), contact time (5-180 min) and Cd concentrations (0.01-5 mg/L) using RSM. Twenty-seven tests were carried out and the data fitted to the second-order polynomial models. Results revealed that 99.11% of Cd was reduced within 180 min at concentration of 2.5 mg/L, pH 6 and temperature of 20.5 °C that were considered as the optimal conditions for Cd removal. The trend of isotherm was more fitted to the Langmuir model and maximum biosorption capacity was obtained about 3.61 mg/g. The pseudo-second-order fitted the biosorption kinetics for Cd ions. The B. longum/chitosan biosorbent exhibited the high affinity to Cd ion in the presence of coexisting metal ions. It could remove 81.18% of Cd from simulated gastrointestinal tract. Thus, B. longum/chitosan can have good potential as an effective adsorbent for Cd biosorption from aqueous solutions and human body.
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Affiliation(s)
- Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | | | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Koushki
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeideh Esmaeili
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Tyutkov N, Zhernyakova A, Birchenko A, Eminova E, Nadtochii L, Baranenko D. Probiotics viability in frozen food products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Yousefi M, Khorshidian N, Hosseini H. In Vitro PAH-Binding Ability of Lactobacillus brevis TD4. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2021.1889624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Barreiros Y, Meneses ACD, Alves JLF, Mumbach GD, Ferreira FA, Machado RAF, Bolzan A, Araujo PHHD. Xanthan gum-based film-forming suspension containing essential oils: Production and in vitro antimicrobial activity evaluation against mastitis-causing microorganisms. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112470] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Junaid M, Inayat S, Gulzar N, Khalique A, Younas U, Shahzad F, Muhammad Iqbal Z, Rajab M. Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2021. [DOI: 10.1080/09712119.2021.2011297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad Junaid
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Saima Inayat
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Anjum Khalique
- Department of Animal Nutrition, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Umair Younas
- Department of Livestock Management, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Faisal Shahzad
- Department of Livestock Management, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Zeeshan Muhammad Iqbal
- Department of Livestock Management, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Muhammad Rajab
- Department of Statistics, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
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Yousefi M, Khorshidian N, Hosseini H. The Ability of Probiotic Lactobacillus Strains in Removal of Benzo[a]pyrene: a Response Surface Methodology Study. Probiotics Antimicrob Proteins 2021; 14:464-475. [PMID: 34129182 DOI: 10.1007/s12602-021-09810-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2021] [Indexed: 11/24/2022]
Abstract
In this study, the ability of various lactic acid bacteria was assessed in removing benzo[a]pyrene (BaP) from contaminated phosphate buffer saline (PBS). Response surface methodology (RSM) was performed using Box-Behnken design to investigate the effect of four independent variables including pH (5-7), incubation time (1-24 h), cell density (107-109 cfu/mL), and initial BaP concentration (5-15 mg/kg) at three levels to evaluate in vitro removal of BaP as response. The results showed that all the tested strains were able to remove BaP from PBS and this reduction was entirely strain-specific. Bifidobacterium lactis BB-12 followed by Lactobacillus casei TD10 exhibited the lowest binding ability while the highest binding rate was related to Lactobacillus acidophilus LA-5, Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737, Lactobacillus casei TD4, and Lactobacillus brevis TD3, respectively. Cyclohexane washing weakened BaP-bacteria complex, while this complex was not significantly changed by PBS washing. The results showed that BaP binding rate was influenced by pH, cell density, time, and BaP concentration in linear and quadratic manners. Moreover, there were interactions between cell density and time as well as between time and BaP concentration. The highest BaP-binding rate by L. acidophilus LA-5 was 10 ppm of BaP concentration, pH = 5, cell density of 109 cfu/mL, and an incubation period of 24 h. It can be concluded that a range of pH, time, and microbial population is required to obtain maximum binding efficiency for BaP based on the concentration of the toxin and the species of the bacteria.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Zeinhom MMA, Abdel-Latef GK, Corke H. Prevalence, Characterization, and Control of Campylobacter jejuni Isolated from Raw Milk, Cheese, and Human Stool Samples in Beni-Suef Governorate, Egypt. Foodborne Pathog Dis 2021; 18:322-330. [PMID: 33656913 DOI: 10.1089/fpd.2020.2895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Our study aimed to determine the prevalence of Campylobacter jejuni isolated from raw milk, cheese, and human stool samples in Beni-Suef Governorate, Egypt, and to characterize the antibiotic resistance profile and virulence genes of the isolates. An additional objective was to evaluate the effectiveness of cinnamon oil and Lactobacillus acidophilus La5 for controlling C. jejuni in cheese. A total of 200 samples of raw milk and dairy products, including 50 samples of raw milk and 150 samples of three different types of cheese were used. Fifty-three human stool samples were also collected. The samples were tested for the presence of C. jejuni using culture and molecular methods. Campylobacter spp. were isolated from 9.5% (19/200) of the raw milk and cheese samples. The highest prevalence was observed in milk samples (18%), followed by Kareish cheese (14%) and Talaga cheese (6%). In contrast, C. jejuni was not found in any of the Feta cheese samples. Of the human stool samples, 21 (39.6%) were positive for C. jejuni. Of the isolates, 60-90% were highly resistant to the antimicrobial agents tested, that is, nalidixic acid, ciprofloxacin, and tetracycline. Virulent cadF and cdtA genes were detected in all isolates. As milk and dairy products are important sources of contamination, reducing the level of C. jejuni in them will lower the risk to consumers. We showed that L. acidophilus La5 was able to control C. jejuni in Kareish cheese, but cinnamon oil was less effective.
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Affiliation(s)
- Mohamed M A Zeinhom
- Food Hygiene and Control Department and Zoonoses and Epidemiology Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Gihan K Abdel-Latef
- Hygiene, Zoonoses and Epidemiology Department, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Zhao L, Pan X, Yang Q, Zhao R, Li X. The ability of lactic acid bacteria strains to remove di‐
n
‐butyl phthalate in simulated food matrices. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14741] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Lili Zhao
- College of Life Sciences Henan Normal University Xinxiang453007Henan Province China
- Henan International Joint Laboratory of Agricultural Microbial Ecology and Technology Henan Normal University Xinxiang453007China
| | - Xin Pan
- College of Life Sciences Henan Normal University Xinxiang453007Henan Province China
| | - Qingxiang Yang
- College of Life Sciences Henan Normal University Xinxiang453007Henan Province China
- Henan International Joint Laboratory of Agricultural Microbial Ecology and Technology Henan Normal University Xinxiang453007China
| | - Ruixiang Zhao
- School of Food Science Henan Institute of Science and Technology Xinxiang453003China
| | - Xinlei Li
- College of Life Sciences Henan Normal University Xinxiang453007Henan Province China
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Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030083] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.
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Khorshidian N, Yousefi M, Mortazavian AM. Fermented milk: The most popular probiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:91-114. [PMID: 32892839 DOI: 10.1016/bs.afnr.2020.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Fermented milks are extensively produced and consumed all around the world. The production of these products is an old process that was used for extending the shelf life of milk. Nowadays, numerous traditional and industrial fermented milks with various texture and aroma can be found as an important part of human diet that exhibit several health benefits. In recent years, consumers' awareness about the effect of diet on health and tendency for consuming healthful food products directed manufacturers to develop functional foods. In this context, production of probiotic food products is a common approach. Fermented milks are suitable carrier for probiotics and their production and consumption can be a beneficial way for improving health status. For development of probiotic fermented milks, probiotic viability during fermentation and storage time, their interaction with starter cultures in the product as well as their effect on sensory properties of the product should be taken into account. This chapter describes different fermented milks, probiotics used in fermented milks, process of their production and quality aspects associated with these products.
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Affiliation(s)
- Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Shoukat S. Potential anti-carcinogenic effect of probiotic and lactic acid bacteria in detoxification of benzo[a]pyrene: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Horky P, Skalickova S, Smerkova K, Skladanka J. Essential Oils as a Feed Additives: Pharmacokinetics and Potential Toxicity in Monogastric Animals. Animals (Basel) 2019; 9:E352. [PMID: 31200591 PMCID: PMC6617186 DOI: 10.3390/ani9060352] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/05/2019] [Accepted: 06/09/2019] [Indexed: 01/28/2023] Open
Abstract
Essential oils (EOs) are now a hot topic in finding modern substitutes for antibiotics. Many studies have shown positive results and confirmed their high antibacterial activity both in vitro and in vivo. Deservedly, there is an attempt to use EOs as a substitute for antibiotics, which are currently limited by legislation in animal breeding. Given the potential of EOs, studies on their fate in the body need to be summarized. The content of EO's active substances varies depending on growing conditions and consequently on processing and storage. Their content also changes dynamically during the passage through the gastrointestinal tract and their effective concentration can be noticeably diluted at their place of action (small intestine and colon). Based on the solubility of the individual EO's active substances, they are eliminated from the body at different rates. Despite a strong antimicrobial effect, some oils can be toxic to the body and cause damage to the liver, kidneys, or gastrointestinal tissues. Reproductive toxicity has been reported for Origanum vulgare and Mentha arvensis. Several publications also address the effect on the genome. It has been observed that EOs can show both genoprotective effects (Syzygium aromaticum) and genotoxicity, as is the case of Cinnamomum camphor. This review shows that although oils are mainly studied as promising antimicrobials, it is also important to assess animal safety.
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Affiliation(s)
- Pavel Horky
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic.
| | - Sylvie Skalickova
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic.
| | - Kristyna Smerkova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic.
| | - Jiri Skladanka
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic.
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Arab M, Sohrabvandi S, Khorshidian N, Mortazavian AM. Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180123151007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
<P>Background: Doogh is a typical Iranian beverage based on fermented milk. The common
salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation.
The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have
significant impacts on biochemical characteristics of this product.
</P><P>
Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and
Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus
and Streptococcus thermophilus, different salt percentages (0.5 and/or 1% (w/w)) in two ratios
of NaCl/KCl (100:0 or 50:50) were prepared. Four samples were produced with the addition of salt
before fermentation and four samples after fermentation (after cooling to 5°C). Apparent viscosity,
phase separation, viability of probiotics and sensory properties of Doogh samples were studied during
21 days storage.
</P><P>
Results: The results showed that samples containing 1% (w/w) salt (NaCl or NaCl:KCl) had higher
phase separation than treatments with 0.5% (w/w). The partial substitution of NaCl with KCl had a
positive influence on the viability of probiotics. Treatments with 1% (w/w) NaCl:KCl and 0.5% (w/w)
NaCl:KCl added before fermentation showed the maximum viability of probiotics. Addition of salt
decreased the apparent viscosity of Doogh due to decreasing mean particle size of the dispersion system.
From sensory point of view, the treatment with 0.5% (w/w) NaCl and those with 0.5% (w/w)
NaCl:KCl before fermentation showed the highest acceptance.
</P><P>
Conclusion: A low-sodium Doogh with an acceptable probiotic viability was produced.</P>
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Affiliation(s)
- Masoumeh Arab
- Students Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M. Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Yousefi M, Shariatifar N, Tajabadi Ebrahimi M, Mortazavian AM, Mohammadi A, Khorshidian N, Arab M, Hosseini H. In vitroremoval of polycyclic aromatic hydrocarbons by lactic acid bacteria. J Appl Microbiol 2019; 126:954-964. [DOI: 10.1111/jam.14163] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 11/07/2018] [Accepted: 11/19/2018] [Indexed: 01/20/2023]
Affiliation(s)
- M. Yousefi
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences, Semnan University of Medical Sciences; Semnan Iran
| | - N. Shariatifar
- Department of Food Safety and Hygiene; School of Public Health, Tehran University of Medical Sciences; Tehran Iran
| | - M. Tajabadi Ebrahimi
- Department of Biology; Central Tehran Branch, Islamic Azad University; Tehran Iran
| | - A. M. Mortazavian
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - A. Mohammadi
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - N. Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences, Semnan University of Medical Sciences; Semnan Iran
| | - M. Arab
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - H. Hosseini
- Food Science and Technology Department; National Nutrition and Food Technology Research Institute; Faculty of Nutrition & Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
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Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2017.11.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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