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Li S, Wei N, Wei J, Fang C, Feng T, Liu F, Liu X, Wu B. Curcumin and silver nanoparticles loaded antibacterial multifunctional pectin/gelatin films for food packaging applications. Int J Biol Macromol 2024; 266:131248. [PMID: 38554912 DOI: 10.1016/j.ijbiomac.2024.131248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
Renewable biomass-based materials have a huge potential to replace petroleum-based products in food packaging. Herein, pectin/gelatin films loaded with curcumin and silver nanoparticles (AgNPs) are prepared by solution-pouring technology to serve as antimicrobial multifunctional food packaging films. AgNPs and curcumin are found to equally distribute in the films. Fourier transform infrared spectroscopy (FT-IR) reveal the hydrogen bonding and electrostatic interaction among curcumin, AgNPs, pectin and gelatin. The composite films show good antioxidant activity, mechanical performance, hydrophobicity and antibacterial ability. The films of P-GCA 0.5 showed 99.57 ± 0.16 % and 100 % inhibition against E. coli and S. aureus, respectively. The films also demonstrate excellent water vapor barrier qualities. In addition, the composite films possess pH-responsive color change behaviors from yellow (pH 3-8) to light red (pH 8-9) to dark red (pH 11-12), which is suitable for monitoring the freshness of shrimp packaging based on pH changes during deterioration process. As sustainable biomass-based materials, the multifunctional composite films are promising in intelligent food packaging applications.
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Affiliation(s)
- Shuying Li
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Nan Wei
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Jia Wei
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Chunli Fang
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Ting Feng
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China
| | - Fangfei Liu
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China.
| | - Xiong Liu
- State Key Laboratory of Chemistry and Utilization of Carbon Based Energy Resources, College of Chemistry, Xinjiang University, Urumqi 830017, Xinjiang, PR China.
| | - Bin Wu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, Xinjiang, PR China.
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Taheri-Yeganeh A, Ahari H, Mashak Z, Jafari SM. Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion. Food Chem X 2024; 21:101217. [PMID: 38426072 PMCID: PMC10901912 DOI: 10.1016/j.fochx.2024.101217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 03/02/2024] Open
Abstract
This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s-1‧Pa-1‧m-1) and 5.25 to 4.70 (meq/kgO2), respectively. In addition, the strength and flexibility of halochromic film reached 0.7 MPa and 56 % compared to Gel film (0.62 MPa, and 46.96 %). Most importantly, the color changes of the smart film from cherry/pink to yellow/brown, which were proportional to the color changes of the anthocyanin solution at different pHs, were able to monitor the shrimp freshness and spoilage at room (20 °C) and refrigerated (4 °C) temperature for 14 days.
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Affiliation(s)
- Alireza Taheri-Yeganeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Zohreh Mashak
- Department of Food Hygiene, Karaj Branch, Islamic Azad University, Karaj, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Bhatia S, Abbas Shah Y, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications. ACS OMEGA 2024; 9:9003-9012. [PMID: 38434887 PMCID: PMC10905581 DOI: 10.1021/acsomega.3c07366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/24/2023] [Accepted: 12/28/2023] [Indexed: 03/05/2024]
Abstract
The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School
of Health Science, University of Petroleum
and Energy Studies, Dehradun 248007, India
- Saveetha
Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Yasir Abbas Shah
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Sarwar T, Raza ZA, Nazeer MA, Khan A. Synthesis of aminolyzed gelatin-mediated chitosan as pH-responsive drug-carrying porous scaffolds. Int J Biol Macromol 2024; 256:128525. [PMID: 38040168 DOI: 10.1016/j.ijbiomac.2023.128525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/16/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Bio-based drug delivery devices have gained enormous interest in the biomedical field due to their biocompatible attributes. Extensive research is being conducted on chitosan-based devices for drug delivery applications. Chitosan being hydrophobic under neutral conditions makes it difficult to interact with a polar drug of curcumin. We tended to make it polar through sol-gel synthesis and modification via PEGylation, alkaline hydrolysis, and aminolysis. Such alterations could make the chitosan-based scaffolds porous, hydrophilic, amino-functionalized, and pH-responsive. The ninhydrin assay confirmed that a successful aminolysis occurred, and the chemical interaction among the precursors was explained under infrared spectroscopy. The scanning morphology of the optimum aminolyzed membrane appeared to be porous with an average pore size of 320 ± 20 nm. The aminolyzed chitosan membrane was found thermally stable up to 310 °C, hydrophilic with a water contact angle of 23.4°, moderate flowablity, and porous (97 ± 5 %, w/w) against ethanol. The curcumin-loaded chitosan membrane expressed the UV-protection behavior of 99 %. The curcumin-loading and release phenomena were found pH-responsive. The curcumin release results were evaluated through specific kinetic models. This study could be the first report on the amphiphilic, porous, and swellable drug-loaded gelatin/chitosan membrane with pH-responsive loading and release of curcumin for potential drug delivery applications.
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Affiliation(s)
- Tanzeel Sarwar
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan
| | - Zulfiqar Ali Raza
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan.
| | - Muhammad Anwaar Nazeer
- School of Engineering and Technology, National Textile University, Faisalabad 37610, Pakistan
| | - Amina Khan
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan
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Zuev YF, Derkach SR, Bogdanova LR, Voron’ko NG, Kuchina YA, Gubaidullin AT, Lunev IV, Gnezdilov OI, Sedov IA, Larionov RA, Latypova L, Zueva OS. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel. Gels 2023; 9:990. [PMID: 38131976 PMCID: PMC10742947 DOI: 10.3390/gels9120990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/23/2023] Open
Abstract
The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical-chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.
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Affiliation(s)
- Yuriy F. Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Svetlana R. Derkach
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Liliya R. Bogdanova
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
| | - Nikolai G. Voron’ko
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Yulia A. Kuchina
- Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (N.G.V.); (Y.A.K.)
| | - Aidar T. Gubaidullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center of RAS, 8 Arbuzov Street, 420088 Kazan, Russia
| | - Ivan V. Lunev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Oleg I. Gnezdilov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Igor A. Sedov
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31 Lobachevsky Street, 420111 Kazan, Russia (A.T.G.); (I.V.L.); (I.A.S.)
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Radik A. Larionov
- Institute of Physics, Kazan Federal University, Kremlyovskaya St.18, 420008 Kazan, Russia; (O.I.G.); (R.A.L.)
| | - Larisa Latypova
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Da-Zhi Street, Harbin 150001, China;
| | - Olga S. Zueva
- Institute of Electric Power Engineering and Electronics, Kazan State Power Engineering University, 51 Krasnoselskaya Street, 420066 Kazan, Russia;
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Fauzan HR, Ningrum A, Supriyadi S. Evaluation of a Fish Gelatin-Based Edible Film Incorporated with Ficus carica L. Leaf Extract as Active Packaging. Gels 2023; 9:918. [PMID: 37999008 PMCID: PMC10671004 DOI: 10.3390/gels9110918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 10/02/2023] [Accepted: 10/09/2023] [Indexed: 11/25/2023] Open
Abstract
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5-10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10-11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study's overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials.
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Affiliation(s)
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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Vepštaitė-Monstavičė I, Ravoitytė B, Būdienė J, Valys A, Lukša J, Servienė E. Essential Oils of Mentha arvensis and Cinnamomum cassia Exhibit Distinct Antibacterial Activity at Different Temperatures In Vitro and on Chicken Skin. Foods 2023; 12:3938. [PMID: 37959057 PMCID: PMC10647671 DOI: 10.3390/foods12213938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The bacterial contamination of meat is a global concern, especially for the risk of Salmonella infection that can lead to health issues. Artificial antibacterial compounds used to preserve fresh meat can have negative health effects. We investigated the potential of natural essential oils (EOs), namely Mentha arvensis (mint) and Cinnamomum cassia (cinnamon) EOs, to prevent contamination of the food pathogen, Salmonella enterica subsp. enterica serotype Typhimurium, in vitro and on chicken skin. The gas chromatography-mass spectrometry (GC-MS) technique was used to determine the compositions of mint EO (MEO) and cinnamon EO (CEO); the most abundant compound in MEO was menthol (68.61%), and the most abundant compound was cinnamaldehyde (83.32%) in CEO. The antibacterial activity of MEO and CEO were examined in vapor and direct contact with S. typhimurium at temperatures of 4 °C, 25 °C, and 37 °C. The minimal inhibitory concentration at 37 °C for MEO and CEO reached 20.83 µL/mL, and the minimal bactericidal concentration of CEO was the same, while for MEO, it was two-fold higher. We report that in most tested conditions in experiments performed in vitro and on chicken skin, CEO exhibits a stronger antibacterial effect than MEO. In the vapor phase, MEO was more effective against S. typhimurium than CEO at 4 °C. In direct contact, the growth of S. typhimurium was inhibited more efficiently by MEO than CEO at small concentrations and a longer exposure time at 37 °C. The exploration of CEO and MEO employment for the inhibition of Salmonella bacteria at different temperatures and conditions expands the possibilities of developing more environment- and consumer-friendly antibacterial protection for raw meat.
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Affiliation(s)
| | - Bazilė Ravoitytė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Jurga Būdienė
- Laboratory of Chemical and Behavioural Ecology, Nature Research Centre, 08412 Vilnius, Lithuania;
| | - Algirdas Valys
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Juliana Lukša
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
| | - Elena Servienė
- Laboratory of Genetics, Nature Research Centre, 08412 Vilnius, Lithuania; (I.V.-M.); (A.V.); (J.L.)
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
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Hashemi SMB, Kaveh S, Abedi E, Phimolsiripol Y. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds. Foods 2023; 12:3268. [PMID: 37685201 PMCID: PMC10487091 DOI: 10.3390/foods12173268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
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Affiliation(s)
- Seyed Mohammad Bagher Hashemi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | - Shima Kaveh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
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