In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram-positive bacteria and relative sensitivity of gram-negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45-day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control.

The present study was conducted to evaluate the antioxidant and antibacterial activities of water extracts of sumac (Rhus coriaria), barberry (Berberis vulgaris), black pepper (Piper nigrum), red pepper (Capsicum annuum), fennel (Foeniculum vulgare), laurel (Laurus nobilis), cardamom (Elettaria cardamomum), turmeric (Curcuma longa), white mustard (Sinapis alba) and nutmeg (Myristica fragrans). The antioxidant activity of extracts was tested using 2,2-diphenyl-1-picrylhydrazyl and reducing power tests. The antibacterial activity of extracts was determined by agar well diffusion and resazurin microtiter-plate assays. Sumac, laurel and barberry extracts showed the highest antioxidant activity, respectively. Meanwhile, the highest concentration of total phenolic was obtained in the extracts of laurel and sumac. The results of antibacterial tests revealed that the extracts of sumac and barberry had the strongest antibacterial activity against tested bacteria. PRACTICAL APPLICATIONSThere is an increasing interest in using plant extracts by the food industry as natural preservatives. Lipid oxidation and microbial growth in food can be controlled by the use of plant extracts. This study showed that the water extracts of sumac, laurel and barberry had the strongest antioxidant activity while the sumac and barberry extracts exhibited the highest antibacterial activity against four foodborne pathogenic bacteria. Therefore, the water extracts of sumac, laurel and barberry can be used as effective preservatives in food systems. bs_bs_banner Journal of Food Biochemistry

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Purpose: In this study, leaf/flower aqueous extract of medicinal plant species Mentha pulegium was used to synthesize ZnO and CuO nanoparticles (NPs) as a cost-effective, one-step, and eco-friendly method. Methods: Physicochemical properties of both metal oxide NPs (MONPs) were determined by UV-Vis spectroscopy, X-Ray Diffraction (XRD), Fourier-Transform Infra-Red (FTIR) spectroscopy, Scanning Electron Microscope (SEM) and Energy Dispersive X-ray (EDX) techniques. Results: Phytofabricated ZnONPs and CuNPs illustrated 65.02±7.55 and 26.92±4.7 nm with antibacterial activities against antibiotic-resistant Escherichia coli and Staphylococcus aureus. Higher antibacterial activities were observed for CuONPs compared with ZnONPs. Conclusion: Large surface area and more reactivity resulted from smaller size as well as higher production of reactive oxygen species (ROS) were considered to antibacterial efficiency of CuONPs against antibiotic-resistant E. coli and S. aureus.

The present study investigated the effect of sumac (SWE) and barberry water extracts (BWE) on microbial growth and chemical changes in ground sheep meat during refrigerated storage. The meat samples were explored for changes in total viable count (TVC), lactic acid bacteria (LAB), coliforms, yeasts and Listeria monocytogenes populations as well as thiobarbituric acid reactive substances (TBARS) value, metmyoglobin (metMb), pH value and sensory quality. The greatest antimicrobial effect of SWE was found on coliforms (by 3.44-log reduction compared with control), L. monocytogenes (3.4-log reduction) and TVC (3.2-log reduction), respectively. The antimicrobial activity of BWE was lower than that of SWE. Furthermore, SWE reduced the degree of lipid oxidation (TBARS value) by 78% and significantly controlled the metMb formation. The best sensory effect of extracts was found on odor score. The results indicated the strong potential of SWE as a natural preservative for ground sheep meat. PRACTICAL APPLICATIONSThe results of this study revealed that the water extracts of sumac and barberry effectively retarded lipid oxidation process and metmyoglobin formation in ground sheep meat. Meanwhile, sumac water extract controlled the growth of spoilage microorganisms as well as Listeria monocytogenes. The water extract of sumac can be used to extend the shelf life of sheep meat.

ARTICLE INFOBackground and aim: Oral candidiasis is the most common fungal disease, and it is often considered as a local opportunistic infection. Oral candidiasis is usually treated with local use of antifungal medications. Since probiotic bacteria have the ability to inhibit the growth of pathogens and modulate human immune responses, they could provide new possibilities in antifungal therapy. The aim of the present study was to examine the effect of probiotic yoghurt on the frequency of salivary candida. Materials and methods: This randomized double-blind crossover clinical trial involved 34 healthy adults divided to two groups: 17 subjects in case group (probiotic yoghurt) and 17 subjects in control group (regular yoghurt). At the beginning of the experiment and after 3 weeks of intervention (consumption of regular or probiotic yoghurt), saliva samples were collected from both groups and candida colonies were counted. After a two-week wash out period, the groups were interchanged (crossover study design), and the sampling process was repeated. The data were analyzed using Mann-U-Whitney and Chi-square tests. The level of significance was set at p<0/05. Results: Variations of salivary candida equaled 1.8±9.3 cfu/ml in regular yoghurt group and -3.8±7.9 cfu/ml in probiotic yoghurt group (p=0.01). The amount of salivary candida decreased in 47% of the cases in probiotic yoghurt group and in 29.4% of the cases in regular yoghurt group (p=0.07). Conclusion:The results of the present study showed that short-term consumption of probiotic yoghurt decreases the frequency of salivary candida colonies after 3 weeks.The results of the present study showed that short-term consumption of probiotic yoghurt decreases the number of salivary candida colonies

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Background and Aim: Malachite green (MG) is an organic compound which his used as a dye in textile industry. This compound is applied incorrectly and illegally in aquiculture as an antimicrobial agent. This compound has mutagenic and carcinogenic effects. Materials and Methods:In this study we determined the concentrations of MG and leucomalachite green (LMG) in the muscle tissue of 90 rainbow trouts (Oncorhynchus mykiss) collected from the local markets in Sanandaj City within a period of six months in 2018. In order to measure the residues of MG and LMG, we used enzyme-linked immunosorbent assay (ELISA) based on the European Union Decision 2002/657/EC. Results: The results showed presence of MG and LMG in all 90 samples: The residues of MG in the samples were as follows: 1-2 μg/Kg in 41 (6.45%), more than 2 μg/Kg in 45 (50%) and less than 1 μg/Kg in 4 samples (4.4%). Furthermore, the residues of LMG in the samples were as follows: more than 2 μg/Kg in 13 (45.14%), 1-2 μg/Kg in 67 (44.74%) and less than 1 μg/Kg in 10 samples (11.11%) . Moreover, the limit of detection (LOD) in the method was 0.43 μg/Kg. Conclusions:It is concluded that MG is illegally applied in fish farms, which can be a threat to human health and the environment.