Global production, processing and utilization of lentil： A review

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil＇s global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.

Spatio-temporal history of H9N2 viruses in Iran and neighbor countries by Bayesian analysis and molecular characterization

Objective: To delineate the H9N2 influenza virus circulation within Iran and its neighboring countries, the potential source of the epidemic in these countries, and its date of origin.Methods: We obtained all hemagglutinin(HA) and neuraminidase(NA) nucleotide sequences of influenza H9N2 available up to December 25, 2020 from Iran and its neighboring countries(i.e., Pakistan, Afghanistan, Turkmenistan, Armenia, Azerbaijan, Turkey, and Iraq). We also performed a Bayesian Markov chain Monte Carlo method to infer the evolutionary dynamic and the most recent common ancestor for the HA and NA sequences.Results: H9N2 epidemic may have started in Iran and Pakistan much earlier than the other investigated countries in the region, and an ongoing bidirectional dispersion of the virus between the investigated countries was also observed. The mean time of the most recent common ancestor of H9N2 viruses was 1988 for HA, and 1992 for NA.Conclusions: Strains from investigated countries rooted in Pakistan and Iran. Regular surveillance of H9N2 viruses, especially in the live bird markets, enhancing the biosecurity of poultry industry and screening newly arriving immigrants and tourists from neighboring countries at border should be considered to control spread of the virus. Furthermore, surveillance of viral molecular evolution should be initiated for effective prevention of epidemic and pandemic spreads.

A Field Survey to Assess the Consumption of <i>Nkang</i>for Standardization and Valorization in the North-West Region of Cameroon

In African communities, traditional beer drinking remains a unifying factor within its populations both socially, commercially, culturally, politically, in health and nutrition and for some ritual practices. In this research a field survey was carried out to investigate the consumption of corn beer and in particular Nkang in the North-West Region of Cameroon. The tools that were employed to carry out these investigations included face-to-face interviews and the use of properly designed questionnaires. Results from the survey showed that three types of maize-based beverages are drunk in the North-West Region of Cameroon, which are locally called Kwacha (whitish, most viscous and most turbid), Sha-ah (cream white, viscous and turbid) and Nkang (dark brown, least viscous and least turbid) in terms of colour, viscosity and turbidity. The percentage awareness of the existence of these beers from the sampled population gave the following values;60.9% for Kwacha, 100% for Sha-ah and 89.1% for Nkang. Nonetheless, 54.5% of the 60.9% of those who were aware of the existence of kwacha had at least tasted it. Also 98.2% out of the 100% for Sha-ah and 85.5% out of 89.1% for Nkang had tasted them, too. Nkang was found to be the most preferred to Sha-ah then Kwacha in that order by the consumers since Nkang is very tasteful, least alcoholic, least turbid, least viscous, has the most attractive colour than the others, has a significant impact on the culture of some localities in this region and as well as it is natural and nutritious. However, Nkang as well as the other two has varying organoleptic properties, unsatisfactory conservation and short shelf-life. Hence are consumed within a short period of time from their production. Because of the low alcoholic content of Nkang, the beverage is consumed by both adults (most elderly), children, those who have health problems and it is mostly preferred by some Christians though not frequently seen in the markets. It was equally observed that the little quantity of Nkang found in the markets is of poor quality which keeps dropping everyday thus an indication of its risk becoming extinct. Therefore, if Nkang is clarified and its quality improved, the problems can be solved as even attested by the consumers who say they will buy at even a higher price if clarify. As well as those who want it for their cultural reasons do not want it to face out too.

Molecular detection of Anaplasma marginale and Anaplasma ovis in sheep and goat in west highland pasture of Iran

Objective:To determine the prevalence of Anaplasma marginale(A.marginale) and Anaplasma ovis from sheep and goat in different highland pasture in west of Iran.Methods:From July 2015 to October 2015,370 blood samples of sheep and goat were collected from different regions in Hamedan province,Iran.The DNA extracted from blood and subsequently,16 S r RNA and MSP4 genes were analyzed by nested-PCR,semi nested-PCR and RFLP methods.Results:In the PCR assessment,overall 27.5%(102/370) of sheep and goat were positive for Anaplasma ovis and A.marginale infection,which was lower than reports from tropical and subtropical regions of Iran.Statistical analysis(the Chi-square test) did not show any significant relation between infection and variables such as location,tick infestation age and sex(P > 0.05).No significant correlation between the altitude and the Anaplasma species infection was found(Mann–Whitney test:P > 0.05).However,Anaplasma infection in goat significantly is more than the sheep(P = 0.008).Conclusions:The ecological changes affect the frequency and distribution of Anaplasma species.Furthermore,our results indicate that sheep as potential reservoirs of A.marginale.

Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

Prevalence of cryptosporidiosis in animals in Iran: A systematic review and meta-analysis

Objective:To review the prevalence of cryptosporidiosis among animal population of Iran.Methods:Data were systematically gathered from 1 January 2000 to 1 January 2020 in the Islamic Republic of Iran from the following electronic databases:Pub Med,Springer,Google Scholar,Science Direct,Scopus,Web of Science,Magiran,and Scientific Information Database(SID).According to the preferred reporting items for systematic reviews and meta-analyses(PRISMA)and inclusion criteria,88 eligible studies were obtained.Results:The pooled prevalence of cryptosporidiosis using random and fixed effects model according to heterogeneity among animals was as follows:rodents 18.8%(95%CI 12.6%-25.0%),camels 17.1%(95%CI 8.6%-25.7%),cattle 16.8%(95%CI 13.4%-20.1%),goats 14.1%(95%CI 5.2%-23.0%),horses 12.2%(95%CI 8.3%-16.2%),birds 10.5%(95%CI 7.6%-13.4%),sheep 9.9%(95%CI 2.4%-4.9%),cats 8.8%(95%CI 4.8%-12.8%)and dogs 3.7%(95%CI 7.0%-12.8%).Conclusions:Cryptosporidiosis has been reported and present in a wide range of animals in Iran over the years and has a high prevalence in most of these species.

Prevalence and Risk Factors of Hepatitis B among the Population at Algamosi Locality, Gezira State, Sudan

Background: The local population in developing countries is at higher risk of contracting hepatitis B (HBV) due to some of the factors they practice which promote its establishment and distribution within their communities and may constitute a burden for them. Objective: This study aimed to determine the prevalence and risk factors associated with the hepatitis B virus in populations of the Algamosi region, Gezira State, central Sudan. Method: A cross-sectional study was conducted among 492 people, populations of the Algamosi region, Gezira state in central Sudan. A questionnaire was used to collect information on socio-demographic factors, transmission, and prevention of hepatitis B infections. As well, blood samples were taken from each participant, and serum was used for rapid tests for HBsAg. Positive samples were then tested by the ELISA method for confirmation. Data were obtained using SPSS version 21 and a P value of less than 0.05 was considered statistically significant. Results: The prevalence of hepatitis B was 16.10% and was higher in men than in women (05.7 - 1.00). People aged 31 to 45 had the highest prevalence of 27 (20,600%) for HBV infection. There was a significant association between HBV and age groups (X2 = 7.816 and P value = 0.05). This study also found that there was a significant association between viral hepatitis and knowledge about transmission and prevention (P value Conclusion: Although most people who live in developing countries are at high risk for transmission of hepatitis B, this indicates the need to implement the screening policy and integrate it with other health services and create awareness such as proper treatment and surveillance for hepatitis infection in all nations.

The Potential Application of <i>Syzygium aromaticum</i>and <i>Cymbopogon citratus</i>Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

Impact of Cooking Time on the Physicochemical and Nutritional Properties of Macrotermes subhyalinus and Imbrasia obscura

Insects are considered as an important source of essential nutrients because of their nutritional value which in turn is related to proteins, lipids, and mineral elements. In order to optimise the nutritional quality of insects, there is a need to identify processing and cooking methods that will result in higher retention of quality nutrients. Several researchers have investigated the effect of cooking methods on the nutritional quality of edible insects. The effect of cooking time on physico-chemical and nutritional parameters of Macrotermes subhyalinus Rambur and Imbrasia obscura Butler was evaluated in this study. M. subhyalinus échantillons were fried and grilled at a temperature of 150°C at intervals of 3, 6, 9, and 12 minutes. I. obscura was initially boiled at 93.4°C for 6, 9, 12, and 15 minutes. Then, I. obscura which had been boiled for six minutes at 93.4°C was fried for 3, 6, 9, and 12 minutes, respectively, at 150°C. The analysis used the pre-levered samples from those various times. The results obtained for M. subhyalinus and I. obscura respectively demonstrate that these two insects comprise primarily proteins (36.83 and 59.04 g/100g DM), lipids (54.24 and 18.67 g/100g DM), and total mineral content (5.87 and 7.82 g/100g DM). With increased cooking time, physical-chemical and nutritional indicators decreased significantly (p 0.05). When the insects were fried and toasted, the total mineral content increased, but only the lipids increased considerably (p 0.05). Fry for 3 to 6 minutes and toast for 3 to 6 minutes are treatments for M. subhyalinus that better conserve nutrients. To preserve the nutritional value, scalding I. obscura for 6 minutes and combining it with frying it for 3 minutes are highly advised.

Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104 CFU·mL-1 to (8.2 ± 0.007) × 107 CFU·mL-1, total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1, faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.

ω-3 Rich Tetracarpidum conophorum Oil Exhibits Better Prevention Effects for Cardiovascular Risk Factors than Corn Oil in Adult of Albinos Wistar Male Rats

Cardiovascular diseases are serious pathologies that affect an increasing number of people. Several preventive measures are generally used, including supplementing of oils in foods. Our objective was to compare the effects of Tetracarpidum conophorum oil (TC) and corn oil (CO) on serum lipid profiles of normal male rats. 42 Wistar rats were divided into 7 groups. Diets included TC oil (groups TC5, TC10 and TC20) and corn oil (groups CO5, CO10 and CO20) in proportions of 5%, 10% and 20%, with a control group (T). After 5 weeks of feeding, several parameters were measured during and after the study, including body weight, food intake and organ weights (kidney, liver and fat). Lipid profiles (total cholesterol, TG, HDL and LDL), glucose and protein levels were measured in the serum. The increase in body mass was inversely proportional to the amount of oil in the food. The decrease in body mass and adiposomatic index of group TC10 was significant (p < 0.05) compared with the other groups. The lowest glycaemia (64.17 ± 5.14 mg/dl) was noted with the diet containing 20% TC oil. A significant reduction in total cholesterol, LDL fraction and blood triglycerides was observed in the groups supplemented with TC and corn oils compared to controls. Results were also more beneficial for the TC10 group. HDL-cholesterol levels were significantly higher (p < 0.05) in the oil-supplemented groups than in the control group. Castelli’s risk indices decrease significantly (p < 0.05) with increasing oil content for TC. The oils had no impact on blood protein contents. One can conclude that a diet containing 10% crude oil from TC kernels could prevent or alleviate cardiovascular diseases and glycemia.

Predicting cutaneous leishmaniasis using SARIMA and Markov switching models in Isfahan, Iran: A time-series study

Objective:To determine the potential effect of environment variables on cutaneous leishmaniasis occurrence using time-series models and compare the predictive ability of seasonal autoregressive integrated moving average(SARIMA)models and Markov switching model(MSM).Methods:This descriptive study employed yearly and monthly data of 49364 parasitologically-confirmed cases of cutaneous leishmaniasis in Isfahan province,located in the center of Iran from January 2000 to December 2019.The data were provided by the leishmaniasis national surveillance system,the meteorological organization of Isfahan province,and Iranian Space Agency for vegetation information.The SARIMA and MSM models were implemented to examine the environmental factors of cutaneous leishmaniasis epidemics.Results:The minimum relative humidity,maximum relative humidity,minimum wind speed,and maximum wind speed were significantly associated with cutaneous leishmaniasis epidemics in different lags(P<0.05).Comparing SARIMA and MSM,Akaikes information criterion(AIC),and mean absolute percentage error(MAPE)in MSM were much smaller than SARIMA models(MSM:AIC=0.95,MAPE=3.5%;SARIMA:AIC=158.93,MAPE:11.45%).Conclusions:SARIMA and MSM can be a useful tool for predicting cutaneous leishmaniasis in Isfahan province.Since cutaneous leishmaniasis falls into one of two states of epidemic and non-epidemic,the use of MSM(dynamic)is recommended,which can provide more information compared to models that use a single distribution for all observations(Box-Jenkins SARIMA model).

Factors Influencing Hepatitis C Viral Infections in the Population of Algamosi Locality, Gezira State, Central Sudan

Hepatitis C (HCV) remains a global health challenge and is transmitted via contact with contaminated blood and body fluids. This study aimed To find the factors influencing hepatitis c viral infections and to identify its prevalence among populations of the Algamosi area, Gezira state central Sudan. This cross-sectional community-based study was conducted. A total of 492 participants were randomly selected from among 4 villages and were interviewed to find out the factors that lead to transmission of infection and tested for markers of hepatitis C infection. ELISA confirmed all the positive card tests. The results showed that the individuals within the age groups > 45 and 31 - 45 years are more affected by HCV the percentage was 3.37% and 0.6% respectively, while the age groups of 15 - 30 and p < 0.05). Among the possible cause (1.4%) had a previous history of tattooing and were significantly reactive for anti-HCV (X2 = 14.588 and p value = 0.001) The study concluded that the prevalence of hepatitis C viruses was only detected in three areas. This study explored many possible causes associated with viral hepatitis, tattooing is the common cause of hepatitis C virus. Based on the finding the study recommends, the crucial intervention program to screen most of the Algamosi population who have been not screened for HCV, proper treatment for HCV, and the health education program is strongly recommended to create awareness among the general population.

The Inhibitory Role of Plant Extracts on Acrylamide Formation in Potato Chips

This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.

Reformulation of traditional Iranian food(Doeeneh)using probiotics:Bifidobacterium animalis subsp.lactis BB-12,Lactobacillus acidophilus LA-5,Lacticaseibacillus rhamnosus LGG,and inulin and its effect on diabetic and non-diabetic rats

Objectives:The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of probiotics.Likewise,the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.Materials and Methods:Doeeneh,composed of milk and wheat bulgur,was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp.lactis BB-12(B),Lactobacillus acidophilus LA-5(A),Lacticaseibacillus rhamnosus LGG(R),and their co-cultures.The physicochemical and sensory properties and probiotics viability were investigated for 14 d.Diabetes was induced in albino rats by administration of alloxan monohydrate(150 mg/kg i.p.).Changes in weight and blood glucose were measured weekly,and food and water consumption were measured daily;total cholesterol and triglycerides were measured after 35 d by a biochemical kit.Results:The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity.However,a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value.This result can show the buffering effect of inulin in Doeeneh as well;changes in pH were slow over time due to the presence of the buffering compounds.Therefore,the probiotics’survival was in the standard range even in the inulin-free sample.Likewise,the Doeeneh sample containing 5%inulin(SABR3)considerably reduced the levels of blood glucose,total cholesterol,and triglyceride in diabetic rats.Moreover,the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control.Conclusions:Traditional foods and their preparation methods are a suitable target for the development of health-oriented products,and functional food with nutraceutical capabilities can be designed and produced based on them.

Fabrication and characterization of electrospun nanofibrous mats of polycaprolactone/gelatin containing ZnO nanoparticles and cumin essential oil and their anti-staphylococcal potency in white cheese

Different concentrations of cumin essential oil(CEO)and zinc oxide nanoparticles(ZnO NPs)were incorporated in polycaprolactone-gelatin(PCL/Gel)to fabricate five nanofiber mats for anti-Staphylococcus aureus activity purposes in cheese.GC-MS analysis of the CEO revealed nineteen constituents.The cuminaldehyde was the most abundant(35.21%)component.FESEM analyses showed the fiber diameters in a range between 179±88 and 277±165 nm.The band intensities of ATR-FTIR spectra confirmed the proper incorporation and encapsulation of ZnO NPs and/or CEO in the PCL/Gel blend.EDS analyses indicated the characteristic peaks of the nanoparticles,and elemental mapping proved the proper distribution of ZnO NPs in nanofibers.Based on TGA and DTG results,increasing ZnO NPs and/or CEO to 3%improved the thermal stability of mats.Water contact angles(WCAs)of the mats increased by adding ZnO NPs and/or CEO concentrations after 0,1,3,and 5 s.Incorporating CEO/ZnO NPs,particularly at the concentration of 3%,led to significant improvement of tensile strength,elongation at break,and Young’s modulus of the mat.According to the MTT cell viability assay,the mats had no detrimental influence on Human Dermal Fibroblasts.The CEO/ZnO NPs-loaded mats could markedly decrease or slow the bacterial growth during 12 days of cold storage of cheese samples.The sensory attributes of cheese samples treated with the CEO/ZnO NPs-loaded mat were improved during the storage period.This investigation suggested that the PCL/Gel/CEO/ZnO electrospun fibrous mats were efficient in gaining anti-staphylococcal properties and were promising for food packaging.

Biosurfactants from lactic acid bacteria:A critical review on production,extraction,structural characterization and food application

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from microorganisms.They have various properties such as surface,emulsification,antibacterial,anti-adhesive,anti-biofilm,antioxidant activity that can be used in many industrial fields.The interest in these molecules compared to their synthetic counterparts is due to their biodegradability,low toxicity,structural diversity,and stability over a wide range of pH,temperature,and salinity.Among biosurfactants,those derived from lactic acid bacteria(LAB)attracted attention nowadays due to the GRAS(Generally recognized as safe)status of these microorganisms.Biosurfactants production by LAB strains has been documented in several investigations,and they deal with the functionality and chemical nature of biosurfactants.LAB biosurfactants were mainly a complex mixture of proteinaceous compounds,glycolipids,glycoproteins,or glycolipopeptides.There are only a few studies reporting on the elucidation of the structure of LAB biosurfactants.Generally,biosurfactants’production process includes several unit operations starting from screening methods to the characterization of the biosurfactant compound.This review highlights the different techniques used in the screening of biosurfactants production by LAB,their extraction and purification processes,and their structural characterization and application in the food industry.

Inhibition of E. coli and bio-preservation of ground beef by Lactobacillus,black pepper extract and EDTA

The objectives of present study were to evaluate the potential of Lactobacillus reuteri or Lactobacillus casei combined with black pepper extract(BPE)and ethylenediamine tetraacetic acid(EDTA)for controlling the growth of E.coli O157:H7 and improving the chemical,microbiological and sensory quality of ground beef stored at 10℃ for 12 days.The in vitro results indicated that the combination of L.casei with BPE and EDTA had the most potent antibacterial effect against E.coli and resulted in 2.7 log CFU/ml reduction.In ground beef,the combination of L.reuteri or L.casei with BPE and EDTA decreased E.coli and aerobic mesophilic bacteria counts up to 1 and 1.6 log CFU/g,respectively.Meanwhile,this combination significantly reduced the lipid oxidation rate(up to 60%)and improved odor and overall acceptability scores of ground beef.It was concluded that the combination of L.casei with BPE and EDTA could be used in ground beef to control microbial proliferation,retard lipid oxidation,and improve sensory quality.

Antibacterial,antioxidative and sensory properties of Ziziphora clinopodioides–Rosmarinus officinalis essential oil nanoencapsulated using sodium alginate in raw lamb burger patties

This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities and sensory attributes in lamb burger patties during cold storage for 12 days.GC-MS analysis of Z-REO indicated carvacrol (21.5%) and thymol (16.9%) were the major components.SEM images showed the formation of encapsulated particles.The presence of encapsulated Z-REO in NaAlg was proved based on the increase in band intensity of FTIR spectra.By increasing mass ratios of NaAlg:Z-REO from 1:1 to 2:1,and 4:1,encapsulation efficiency was increased.Average zeta-potential values (mV) of the mass ratios 4:1 and 2:1 were −48.67 and −44.83,indicating the stability of encapsulated particles.The average size of particles ranged from 159.14 nm to 256.14 nm.The results showed that the encapsulated nanoparticles could markedly decrease the growth of inoculated Escherichia coli O157:H7 and Staphylococcus aureus and delay the lipid oxidation of lamb patties compared to the control samples and in samples with free Z-REO.Furthermore,nanoparticles efficiently decreased discoloration and off-odor development in the patties.Therefore,NaAlg-Z-REO nanoparticles could efficiently reduce bacterial growth and oxidative or sensory deterioration of lamb patties during storage.