Papers by Maryam Mahmoudzadeh
Characterization of Curcumin-Thymol Loaded Partially Hydrolyzed Zein-Ethyl Celloluse Active Packaging Film
SSRN Electronic Journal
Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages
Philippine Journal of Science
Gamma irradiation could be considered a promising technology to extend food products' shelf l... more Gamma irradiation could be considered a promising technology to extend food products' shelf life. Emulsion products with 40 and 65% meat contents were irradiated at 2, 4, 6, and 8 kGy doses. Residual nitrite, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values were measured during 0, 7, 14, 21, and 28 d of storage at 4 ̊C. The color was analyzed at weeks 0 and 4 during storage. Irradiation at 8 kGy significantly (p < 0.05) reduced nitrite residues in both groups. The TVB-N value in the irradiated samples was significantly lower than in the non-irradiated samples. Also, the high irradiation doses at 6 and 8 kGy significantly (p < 0.05) reduced the red index (a-value) and increased the TBA values of both products. High malondialdehyde contents were induced by high irradiation doses. Sensory evaluation results showed that the 8-kGy-treated products had the lowest color, taste, and odor scores, whereas 2 and 4-kGy doses could be suitable to maintain sen...
Physicochemical characteristics of beverage emulsions containing crocetin as a functional ingredient of saffron
Food Science and Biotechnology
Author response for "Evaluation of the effect of sage seed gum ( Salvia macrosiphon ) conjugation on physicochemical and antimicrobial properties of egg white protein
Evaluation of the effect of sage seed gum ( Salvia macrosiphon ) conjugation on physicochemical and antimicrobial properties of egg white protein
International Journal of Food Science & Technology
International journal of molecular sciences, Jan 15, 2017
Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible ... more Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible coatings with enhanced functional properties. The aim of this work was to study the effect of emulsifier type (stearic acid (SA), Tween 80 (T80) or Tween 80/Span 60 (T80/S60)) and emulsification process (homogenization, ultrasound or microfluidization) on nanoemulsion formation based on oxidized corn starch, beeswax (BW) and natural antimicrobials (lauric arginate and natamycin). The response variables were physicochemical properties, rheological behavior, wettability and antimicrobial activity of BW-starch nanoemulsions (BW-SN). The BW-SN emulsified using T80 and microfluidized showed the lowest droplet size (77.6 ± 6.2 nm), a polydispersion index of 0.4 ± 0.0 and whiteness index (WI) of 31.8 ± 0.8. This BW-SN exhibited a more negative ζ-potential: -36 ± 4 mV, and Newtonian flow behavior, indicating great stability. BW-SN antimicrobial activity was not affected by microfluidization nor ...
Research in pharmaceutical sciences, 2012
Allium elburzense (A. elborzense, Alliaceae), a plant rich in saponins, is an edible vegetable in... more Allium elburzense (A. elborzense, Alliaceae), a plant rich in saponins, is an edible vegetable in northern Iran with a folk background use as antidiabetic which has not yet been examined for this indication. To evaluate the antidiabetic potential of A. elburzense, its hydroalcoholic (HdAE) and butanolic extracts (BuE) were examined. The acute (1, 2, 3, 4, 8 h) and sub-acute (11 days) effects of oral (p.o.) and intraperitoneal (i.p.) administration of HdAE and BuE of A. elburzense bulbs in different doses were evaluated on blood glucose levels of normal and streptozotocin (STZ, 55 mg/kg body weight)-induced diabetic rats. Glibenclamide (1 mg/kg b.w.) was used as reference drug. Sub-acute treatment with HdAE for 11 days reduced significantly blood glucose levels in diabetic rats (at least P<0.05), while BuE was effective only following i.p. administration (P<0.01). Acute administration did not reduce blood glucose level in normal and diabetic animals. It is concluded that HdAE o...
![Research paper thumbnail of Referee report. For: Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel [version 3; peer review: 1 approved with reservations]](https://attachments.academia-assets.com/102038977/thumbnails/1.jpg)
Durian peel is a type of biomass waste that contains Background: cellulose, hemicelluloses, and l... more Durian peel is a type of biomass waste that contains Background: cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Dry durian peel waste underwent batch reactor pyrolysis at Methods: 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Tests on the antibacterial effects showed that the liquid smoke Results: inhibited the growth of and on fish Escherichia coli Staphylococcus aureus even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. At a concentration of 2-3%, the fish samples possessed Conclusions: acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.
Journal of microbiology, biotechnology and food sciences
Biogenic amines (BAs) importance in food safety and nutrition is generally recognized. Many effor... more Biogenic amines (BAs) importance in food safety and nutrition is generally recognized. Many efforts have been made to control or reduce them to legally permitted levels. The results varied according to raw material, ingredients, starter culture types, and process. So different methods have been developed for biogenic amines detection are varied from advanced device methods such as chromatographic based methods to electrophoretic based and simplified sensor methods. This article aims to review the effects of these variables and provides an assessment of the types of BAs measurement methods and the advantages and disadvantages in accordance with the latest published articles.
Characterization of Pickering Emulsion Stabilized by Colloidal Sodium Caseinate Nanoparticles Prepared Using Complexation and Antisolvent Method
SSRN Electronic Journal
Advanced Pharmaceutical Bulletin
As a parasympathetic alkaloid and the main substance in cigarette smoke, nicotine modulates the i... more As a parasympathetic alkaloid and the main substance in cigarette smoke, nicotine modulates the immune system, inhibits innate and acquired immunity and is used in treating many autoimmune diseases. It often stimulates the α7 receptor and causes an anti-inflammatory state in the body. This study is designed to evaluate the role of nicotine treatment on immune system. The results showed that nicotine affects many cells in immune system, alters the downstream intracellular mechanisms and changes lymphocytes polarization. This substance alters TLRs and STATs gene expression and thus changes in the innate immune system. All these events inhibit the secretion of pro-inflammatory cytokines and chemokines which increase angiogenesis and metastasis and exacerbates tumors due to increasing survival and cell growth. Nicotine can aggravate tumors in cancer patients, with many positive effects observed in the treating autoimmune disease, Nicotine treatment function in different conditions depen...
Immobilization of α-amylase in ethylcellulose electrospun fibers using emulsion-electrospinning method
Carbohydrate Polymers, 2022
α-Amylase encapsulated in water in oil (W/O) emulsion was prepared using poly ethylene glycol (PE... more α-Amylase encapsulated in water in oil (W/O) emulsion was prepared using poly ethylene glycol (PEG 10000) (2%w/v) as water phase and ethylcellulose (EC) in ethyl acetate as oil phase at the ratio of 10:90 v/v. Next, the electrospun fibers were prepared by mixing enzyme loaded emulsion with EC solution (20%w/v) in acetic acid/ethyl acetate (20:80 v/v) at the 2:1 ratio. The emulsion showed good physical stability. The immobilized enzyme showed high activity across a board range of pHs and temperatures. The storage stability of the immobilized enzyme was 2 fold of free enzyme activity after 45 days. The residual activity of immobilized α-amylase onto of fibers after 10 and 15 repeated cycles, was approximately 100% and 50%, respectively. The results of this study indicated that the α-amylase loaded EC fibers have acceptable activity against harsh conditions and excellent reusability.
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine
Food Reviews International, 2021
Pharmaceutical Sciences, 2021
Vitamin D (VD) deficiency is a significant issue affecting a large population around the world. A... more Vitamin D (VD) deficiency is a significant issue affecting a large population around the world. As its natural sources are limited, people must constantly fortify their VD. Encapsulating VD increases its bioavailability and stability during processing and storage; hence it has promising potential to avoid VD deficiency. This study reviews current methods of VD fortification and encapsulation. Two predominant methods of VD fortification, i.e., biofortification and direct fortification, are advantageous over VD supplementation. However, significant VD losses occur during processing, storage, and passing across the stomach which can be minimized through encapsulation methods, i.e., micro and nanoencapsulation. Moreover, the capsule features like size, wall-to-core ratio, wall material, carrier oil composition, and encapsulation technique significantly affect VD bioavailability. To assess the optimum encapsulation procedures and possible risks in food fortification, comprehensive in vit...
A Mixture of Modified Starch‐maltodextrin for Spray Drying Encapsulation of Nigella Sativa Seeds Oil Containing Thymoquinone
Starch - Stärke, 2020
Current Microbiology, 2020
Abused refrigerated temperatures are described as unacceptable deviations from the optimal temper... more Abused refrigerated temperatures are described as unacceptable deviations from the optimal temperature, occurring frequently during transportation of food products. Escherichia coli O157:H7 is a serious contaminant of meats and meat products due to its ability to grow at abused temperatures (> 10 °C). The aim of this study was to evaluate the antibacterial activity of Carum copticum essential oil for the control of Escherichia coli O157:H7 using laboratory media and minced beef at severe abused refrigerated temperature (15 °C). A comparative quantitative reverse transcription real-time PCR was used to assess effects of temperature and Carum copticum essential oil at sub-minimum inhibitory concentrations on bacterial growth and Shiga-toxin gene (stx1A and stx2A) expression. Results indicated that Carum copticum essential oil inhibited growth of E. coli O157:H7 in tryptone soy broth (TSB) media at all sub-MIC values until Hour 48. However, bacterial population increased progressively until Hour 72 at essential oil concentration of 0.75% (ml g −1) and reached 8.6 log CFU g −1 in minced beef. The essential oil at concentration of 0.005% (ml g −1) increased stx gene expression at all times, but increased stx gene expression (0.015%) at Hour 24 in TSB media. The expression rate of stx1A in minced beef decreased progressively (10.39 and 7.67 folds for 0.5 and 0.75%, respectively) and expression of stx2A was variable in minced beef during storage. In conclusion, results from this study have shown that effects of Carum copticum essential oil on growth and virulence gene expression are not necessarily correlated and temperature, essential oil concentration, investigated gene type, and bacterial growth environment (in vivo or in vitro) are effective as well.
Applications of nanoliposomes in cheese technology
International Journal of Dairy Technology, 2014
ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to ... more ABSTRACT Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro-organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β-galactosidase and cheese-ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.
Iranian …, 2012
Leptin is a peptide hormone that regulates fat stores in the body and appetite by controlling the... more Leptin is a peptide hormone that regulates fat stores in the body and appetite by controlling the feeling of satiety. is hormone is secreted by the white adipose tissue and plays a role in the storage and mobilization of fatty acids. Mutations of the LEP gene have been associated with obesity in different populations; it is a multifactorial disease that constitutes a major public health problem. In this study, we evaluated the impact of missense SNPs in the LEP gene extracted from dbSNP using 8 computational prediction tools. Out of the total of 4337 SNPs, 93 were nsSNPs (nonsynonymous single nucleotide polymorphisms). Among 93 nsSNPs, 12 (S46L, G59S, D61N, D100N, N103K, C117S, D76V, S88C, P90R, I95N, L161R, and R105W) variants were predicted to be the most deleterious by prediction so ware. On these 12 deleterious SNPs, 8 variants (S46L, G59S, D61N, D100N, N103K, C117S, L161R, and R105W) were located in the conserved positions and showed a decrease in structure stability which was evaluated by I-Mutant and Mupro. en, by analyzing the different interactions between different amino acids in wild and mutated proteins, we assessed the structural impact of the deleterious modifications using the YASARA so ware. Among 8 deleterious nsSNPs, we revealed structure changes in the 6 variants S46L, G59S, D100N, L103K, R105W, L161R, two of which R105W, N103K were previously reported as associated with obesity. Our study suggests 6 deleterious mutations could play an important role in contributing to human obesity and worth to be included in association and functional studies, then may be a drug target.
Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger
Meat Science, 2012
Presence of Staphylococcus aureus, antibiotic resistance pattern and PCR detection of mecA gene i... more Presence of Staphylococcus aureus, antibiotic resistance pattern and PCR detection of mecA gene in isolated strains were investigated in total of 256 packaged hamburgers in Iran-Tehran. For this purpose we used standard disk-diffusion method and sensitive and specific PCR technique, respectively. Results showed that 25% of samples were positive for S. aureus. Resistance to meticillin, erythromycin, penicillin G, cefazolin, ciprofloxasin, vacomycin and amoxiclave was determined 89%, 20.3%, 18.7%, 15.6%, 14%, 26.6% and 12.5%, respectively. According to the obtained results from PCR analysis of methicillin-resistant S. aureus (MRSA), mecA gene was present in 100% of the resistant isolates, 0% of intermediate-resistance isolates and 25% of susceptible isolates. The results obtained from PCR detection of mecA gene showed high correlation with standard disk diffusion test.
Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese
Food and Chemical Toxicology, 2009
The effect of Zataria multiflora Boiss. essential oil (EO) against growth, spore production and a... more The effect of Zataria multiflora Boiss. essential oil (EO) against growth, spore production and aflatoxin formation by Aspergillus flavus ATCC 15546 was investigated in synthetic media as well as Iranian ultra-filtered white cheese in brine. EO effectively inhibited radial growth and spore production on potato dextrose agar (PDA) in a dose-dependent manner. At 200 ppm, the radial growth and sporulation reduced by 79.4% and 92.5%, respectively. The growth was completely prevented at EO400 ppm on PDA, and minimum fungicidal concentration (MFC) of the oil was estimated at 1000 ppm. The oil also significantly suppressed mycelial growth and aflatoxin synthesis in broth medium at all concentrations tested (P&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.05). At 150 ppm of EO, the mycelial growth and aflatoxin accumulation reduced by 90% and 99.4%, respectively. The EO at all concentrations tested, had an inhibitory effect against radial fungal growth and aflatoxin production by A. flavus in cheese. However, no concentration of EO examined was able to completely inhibit the growth and aflatoxin production in cheese. The results suggested the potential substitution of the antifungal chemicals by this EO as a natural inhibitor to control the growth of molds in foods such as cheese.
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Papers by Maryam Mahmoudzadeh