The food and biomedical applications of curcumin-loaded electrospun nanofibers: A comprehensive review

Encapsulating curcumin (CUR) in nanocarriers such as liposomes, polymeric micelles, silica nanoparticles, protein-based nanocarriers, solid lipid nanoparticles, and nanocrystals could be efficient for a variety of industrial and biomedical applications. Nanofibers containing CUR represent a stable polymer-drug carrier with excellent surface-to-volume ratios for loading and cell interactions, tailored porosity for controlled CUR release, and diverse properties that fit the requirements for numerous applications. Despite the mentioned benefits, electrospinning is not capable of producing fibers from multiple polymers and biopolymers, and the product's effectiveness might be affected by various machine- and material-dependent parameters like the voltage and the flow rate of the electrospinning process. This review delves into the current and innovative recent research on nanofibers containing CUR and their various applications.

Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran

The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.

Measurement of phthalate acid esters in non-alcoholic malt beverages by MSPE-GC/MS method in Tehran city: chemometrics

Phthalic acid esters (PAEs) are compounds that are used in the bottle as the main plasticizers. Therefore, the possibility of releasing phthalate esters into beverages is very high and there is a concern to consumer health and monitoring organizations. The aim of this research was to assess the phthalic acid esters (di-n-octyl phthalate (DNOP), butyl benzyl phthalate (BBP), dimethyl phthalate (DMP), diethyl phthalate (DEP) and dibutyl phthalate (DBP), bis(di-ethylhexyl) phthalate (DEHP), and total PAEs) in bottled non-alcoholic malt beverages (n = 120) by multi-walled carbon nanotubes were magnetized with iron (MWCNT-Fe₃O₄) using gaschromatography/mass spectrometry (GC-MS). The results showed that the highest and the lowest levels of total phthalate esters in samples were 9483.93 and 2412.50 ng/L, respectively. The mean of DEHP which has also been found to be carcinogenic in all samples was lower than 5944.73 ng/L. The highest concentration of DEHP in four samples was upper than 8957.87 ng/L. Perceived limit of detection (LOD) ranged from 13 to 30 ng/L and the limit of quantification (LOQ) ranged from 39 to 90 ng/L. Multivariate techniques and heat map visualization were used to assess the correlation among the type and levels of PAEs with the brand, color, product date, pH, sugar, volume, and gas pressure. Therefore, based on heat map and principal component analysis (PCA) results, the DEHP and total PAEs were the closest accessions, indicating that these variables had similar trends. Based on the results, it can be stated that due to the low average of total phthalate esters in non-alcoholic malt beverages, there is no serious health hazard of these compounds for humans.

Eco-friendly control of licorice aqueous extract to increase quality and resistance to postharvest decay in apple and tangerine fruits

BACKGROUND

Postharvest diseases in fruits and vegetables are one of the major problems in storing them as a fresh agri-product. This study aimed to investigate the antifungal activity of licorice (Glycyrrhiza glabra) aqueous extract against the Penicillium expansum and the Penicillium digitatum in apple and tangerine fruits as well as their postharvest decay during storage time.

METHODS

The minimum inhibitory concentration (MIC) of the molds, and the decay inhibition percentage (%DI) with the P.expansum for apple and P.digitatum for tangerine after treatment with licorice aqueous extract were measured. Additionally, the lesion diameter, titratable acidity (TA), total soluble solids (TSS), pH, and organoleptic properties were determined.

RESULTS

The growth of molds was almost inhibited at the concentration of 62.5 mg/mL. The ability of licorice aqueous extract to significantly control and reduce the growth of P. expansum in apple by 60 and 20 % after 7 days and 21 days of storage time was proved, respectively. Furthermore, significant differences in pH and TSS (p < 0.05) were observed in apples. Also, the growth of P. digitatum in the tangerine reduced by 33.3 % after 7 days, while there was no significant difference between the control and treatment groups in pH and TSS for apples, and similarly, there was no significant difference in TA for tangerine samples.

CONCLUSIONS

Therefore, the licorice aqueous extract treatment could postpone the blue mold decay in apple fruits and green mold decay in tangerine without any significant effect on fruit quality characteristics. It can be considered as a new eco-friendly control in fruit preservation, while it did not result in any significant adverse effect on  the quality.

Food safety and quality assessment: comprehensive review and recent trends in the applications of ion mobility spectrometry (IMS)

Ion mobility spectrometry (IMS) is an analytical separation and diagnostic technique that is simple and sensitive and a rapid response and low-priced technique for detecting trace levels of chemical compounds in different matrices. Chemical agents and environmental contaminants are successfully detected by IMS and have been recently considered to employ in food safety. In addition, IMS uses stand-alone or coupled analytical diagnostic tools with chromatographic and spectroscopic methods. Scientific publications show that IMS has been applied 21% in the pharmaceutical industry, 9% in environmental studies and 13% in quality control and food safety. Nevertheless, applications of IMS in food safety and quality analysis have not been adequately explored. This review presents the IMS-related analysis and focuses on the application of IMS in food safety and quality. This review presents the important topics including detection of traces of chemicals, rate of food spoilage and freshness, food adulteration and authenticity as well as natural toxins, pesticides, herbicides, fungicides, veterinary, and growth promoter drug residues. Further, persistent organic pollutants (POPs), acrylamide, polycyclic aromatic hydrocarbon (PAH), biogenic amines, nitrosamine, furfural, phenolic compounds, heavy metals, food packaging materials, melamine, and food additives were also examined for the first time. Therefore, it is logical to predict that the application of the IMS technique in food safety, food quality, and contaminant analysis will be impressively increased in the future. HighlightsCurrent status of IMS for residues and contaminant detection in food safety.To assess all the detected contaminants in food safety, for the first time.Identified IMS-related parameters and chemical compounds in food safety control.

Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products

BACKGROUND

Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products.

METHODS

Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures.

RESULTS

The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones.

CONCLUSION

This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers.