Mahmoud Rezazadeh Bari - Academia.edu (original) (raw)

Papers by Mahmoud Rezazadeh Bari

Research paper thumbnail of Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom

Food Science and Technology

Research paper thumbnail of Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and its use of Intelligent Packaging of Orange Juice

In this study, a biodegradable/conducting film based on polylactic acid (PLA) modified with polya... more In this study, a biodegradable/conducting film based on polylactic acid (PLA) modified with polyaniline, zinc oxide and copper oxide (PLA/PAn/CuO/ZnO) was prepared. The effect of polyaniline, zinc oxide and copper oxide on the electrical, physicochemical, antioxidant and antimicrobial properties of polylactic acid films by different techniques such as SEM, FTIR, TGA, etc. were investigated. Electricity conductive films were used for intelligent packaging of orange juice. The chemical and microbial properties of orange juice and the electrical conductivity of packaging films during storage time (56 days) were investigated. The results showed that the effect of polyaniline, zinc oxide and copper oxide greatly increased the antioxidant and antimicrobial properties of polylactic acid film. Polyaniline gave the film good electrical conductivity, but zinc oxide and copper oxide had no significant effect on it. The active film used to package the orange juice increased the chemical and mic...

Research paper thumbnail of Correction to: Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties

Journal of Food Measurement and Characterization, 2021

In this article the affiliation details of co-author Dr. “Ghobad Babaie” were incorrectly given a... more In this article the affiliation details of co-author Dr. “Ghobad Babaie” were incorrectly given as ‘Plant Protection Department, Chaharmahal-Va-Bakhtiari Research Centre for Agriculture and Natural Resources, Shahrekord, Iran’ but should have been ‘Plant Protection Research Department, Chaharmahal and Bakhtiari Agricultural and Natural Resources Research and Education Centre, AREEO, Shahrekord, Iran’. The original article has been corrected. Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Research paper thumbnail of Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

Food Science and Technology, 2021

Research paper thumbnail of Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties

Journal of Food Measurement and Characterization, 2021

In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatogr... more In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatography method on the DEAE-Cellulose column. Skim milk powder was used to assay proteolytic activity (PA), and milk clotting activity (MCA) was measured on total casein as substrate. Kiwi juice had less MCA and high PA than Mucor miehei. The kinetic parameters Km and Vmax for actinidin on a casein substrate were 2.72 mM and 1.36 × 10–6 mM/min, respectively. The SDS-PAGE analysis revealed that the molecular weight of the enzyme was 29 KDa and among the casein proteins, β-casein was the main protein that affected by this enzyme. The texture profile of kiwi juice cheese exhibited a softer body and less cohesiveness, gumminess, elasticity and chewiness than cheese made by M. miehei (p < 0.05). Regarding sensorial properties, the texture and taste score of cheese coagulated by fungal protease are significantly higher than cheese produced by kiwifruit protease. However, kiwifruit protease has a lower cost than fungal protease and also has a higher cheese production yield, which is economically important.

Research paper thumbnail of Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic

Journal of Food Science and Technology, 2020

This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysacchari... more This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5 in dairy food-grade by-product. The factorial design revealed that the significant factors were temperature, time, and yeast extract. Then the response surface methodology was used for optimization. At the optimal conditions the viable cell number, CLA, EPSs, and inhibition activity were 2.62 ± 0.49 9 10 8 CFU/mL, 51.46 ± 1.50 lg/mL, 348.24 ± 5.61 mg/mL and 12.46 ± 0.80 mm, respectively. FTIR, GC, TLC, and SDS page analysis revealed the functional groups of pharmabiotics. The FTIR, GC, TLC, and SDS page analysis showed that both CLA isomers (c-9, t-11, and t-10, c-12) produced. The FTIR, GC, TLC, and SDS page analysis indicated that produced EPSs were composed of glucose, mannose, galactose, xylose, and fructose. FTIR, GC, TLC, and SDS page used to report BACs molecular weight, which showed two fractions by molecular mass 35 and 63 kDa. Previously the ability of different probiotic bacteria investigated and optimized the production of CLA, EPSs, and BACs, but, there was no report on the co-producing capacity of these bioactive metabolites by probiotics. The present work was investigated to optimize the co-production of pharmabiotic metabolites by L. acidophilus LA-5, in supplemented cheese whey as a cultivation medium.

Research paper thumbnail of Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Waste and Biomass Valorization, 2021

Research paper thumbnail of Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Journal of Food Processing and Preservation, 2021

Research paper thumbnail of Natural protective agents and their applications as bio-preservatives in the food industry

Italian Journal of Food Science, 2021

Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial com... more Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives to chemical antimicrobials. Plant extracts and essential oils contain terpenes, flavonoids, aldehydes, and phenolic compounds that cause antimicrobial and antioxidant activity. The synergistic activity of compounds synthesized from lactic acid bacteria (LAB) prevents the growth of bacteria and fungi. In addition to removing mycotoxins, LAB compounds have antioxidant and anticancer potentials and increase food safety and nutritional value. One of these antimicrobial molecules is bacteriocin, which is made by various microorganisms. Nisin is one of these bioactive peptides that are used widely in food bio-preservation. Antimicrobial peptides can be used alone or along with other compounds to enhance food security. This article reviews natu...

Research paper thumbnail of Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

Research paper thumbnail of In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

LWT, 2020

In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CL... more In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CLA) by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in a milk model medium were optimized. Box-Behnken and combined designs were implemented to find a predictive model for the in situ bioconversion of CLA by pure B. lactis BB12, L. acidophilus LA5, as well as their co-culture. The results showed that under optimal conditions, CLA biosynthesized by B. lactis BB12 and L. acidophilus LA5 are 110.03 � 4.58 μg/ml and 82.42 � 3.66 μg/ml, respectively. The functional groups of the produced CLA were also analyzed by Fourier-transform infrared spectroscopy, which confirmed the typical characteristics of long-chain fatty acids. Gas chromatography-mass spectrometry analysis further showed that both isomers of CLA (cis-9, trans-11 and trans-10, cis-12) were biosynthesized by B. lactis BB12 and L. acidophilus LA5 in supplemented cheese whey. This study indicated the most important factors affecting the fermentation bioprocess for biosynthesis of CLA by B. lactis BB12 and L. acidophilus LA5 in a low-cost food-grade medium. The findings of this study also showed that pure B. lactis BB12 and L. acidophilus LA5 have a good ability to produce bioactive CLA, but the co-culture of these two commercial probiotics have no synergistic effect on biosynthesis of CLA.

Research paper thumbnail of Use of bacterial cellulose film modified by polypyrrole/TiO2-Ag nanocomposite for detecting and measuring the growth of pathogenic bacteria

Carbohydrate Polymers, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

LWT, 2019

The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microe... more The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microencapsulated Lactobacillus acidophilus and Bifidobacterium animalis with sodium alginate (SA) and pectin. The particle size of microcapsules and the vitality of probiotics were investigated. Moreover, the antifungal effects of the bioactive films and their effect on chemical characteristics of white brined cheese were studied during 45 days of storage. SA stabilized microcapsules had lower particle size and also exhibited higher viability of probiotics in comparison to pectin microencapsulated bacteria. The results showed that the L. acidophilus encapsulated in SA had the highest effect on the inhibitory growth of Aspergillus niger in cheese after 45 days of storage. Chemical properties of cheese including moisture, salt and pH were not affected by the type of bacterium and type of microcapsule. According to the results, the BCF containing microcapsules of L. acidophilus in SA was selected as the best bioactive film. SEM images showed the dispersed and embedded microcapsules in the porous network of cellulose. The XRD results approved the change in the crystalline structure of BCF after incorporation of microcapsules. This study confirmed the potential of bioactive BCF for inhibition of fungal growth in white brined cheese.

Research paper thumbnail of Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

International Journal of Dairy Technology, 2019

In this study, using a central composite design, the effects of addition of Spirulina platensis a... more In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.

Research paper thumbnail of Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTCC 1734 using vinasse as a cheap cultivation medium

International Journal of Biological Macromolecules, 2019

Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTC... more Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTCC 1734 using vinasse as a cheap cultivation medium

Research paper thumbnail of Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel

Journal of Food Science and Technology, 2019

The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level... more The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p \ 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p \ 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.

Research paper thumbnail of New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control release

Food Science and Biotechnology, 2018

In the present study, the effects of different ratios of milk phospholipids, cholesterol and phyt... more In the present study, the effects of different ratios of milk phospholipids, cholesterol and phytosterols (Campesterol) powder (50-100%, 0-50%, and 0-50%, respectively) and sonication time (20, 25, 30, 35 and 40 min) were investigated to produce a new formulation of nanoliposomes for encapsulation of vitamin C. The results showed that increasing the time of sonication and decreasing the ratio of phospholipid to phytosterol significantly decreased nanoliposomes' particle size (p \ 0.05). The maximum encapsulation efficiency was obtained at 35 and 40 min of sonication time and 75-25 ratio of phospholipid: phytosterol. Also, reducing the sonication time in the same ratio of phospholipid/phytosterol caused to increase the controlled release. The highest stability of vitamin C during 20 days was obtained in the ratio of 75-25 (phospholipids: campesterol). The results showed a positive effect of cholesterol replacement with campesterol on encapsulation efficiency, control release and stability of vitamin C in nanoliposomes.

Research paper thumbnail of Fabrication of betanin imprinted polymer for rapid detection of red beet adulteration in pomegranate juice

Polymer Bulletin, 2018

Molecular imprinting is a technique for providing synthetic polymer with specific cavity toward a... more Molecular imprinting is a technique for providing synthetic polymer with specific cavity toward a target molecule. In this study, as an adsorbent of betanin, molecularly imprinted polymer was synthesized using 4-vinylpyridine as functional monomer, and its ability for separation and detection of betanin from pomegranate juice medium was evaluated. For binding test, 30 mg polymer was mixed with 4 ml stock solution (2 × 10 −3 M betanin) for 10 min at room temperature. Batch adsorption experiments of betanin 100 ppm stock solution revealed a binding capacity of 10.67 mg betanin adsorption per gram of the synthesized polymer. The complexation of betanin with 4-vinylpyridine was affirmed by Fourier transform infrared spectrometry analysis. The synthesized polymer exerted high thermal degradation point, and the average diameter of polymer particles was obtained to be 3900 nm by DLS experiment. This study demonstrates that the detection of pomegranate juice adulteration with red beet juice does not need to be difficult, time-consuming or expensive through selective separation techniques such as molecularly imprinted polymers.

Research paper thumbnail of Formulation of garlic oil‐in‐water nanoemulsion: antimicrobial and physicochemical aspects

IET Nanobiotechnology, 2018

Despite the unique properties, application of garlic essential oil (GEO) is too limited in food a... more Despite the unique properties, application of garlic essential oil (GEO) is too limited in food and drugs, due to its low water solubility, very high volatility and unpleasant odour. In this work, a nanoemulsion containing GEO was formulated to cover and protect the volatile compounds of GEO. The encapsulation efficiency of formulated nanoemulsions was measured by gas chromatography and obtained encapsulation efficiency ranged from 91 to 77% for nanoemulsions containing 5-25% GEO, respectively. The 2,2-diphenyl-1-picrylhydrazyl method for antioxidant activity measurement showed that free radical scavenging capacity of nanoemulsions intensified during storage time. The electrical conductivity of the samples was constant over storage time while linearly increased by raising the temperature. Thermogravimetric analysis was used to determine the thermal resistance of nanoemulsions and their ingredients. Interestingly, microbial tests cleared that the control nanoemulsion with a particle size below 100 nm (nanoemulsion without GEO) also showed antimicrobial activity. Disk diffusion method showed that pure GEO and also formulated nanoemulsions had a stronger effect against Gram-positive bacterium (Staphylococcus aureus) than Gram-negative bacterium (Escherichia coli).

Research paper thumbnail of Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

International Journal of Biological Macromolecules, 2018

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp... more Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities. Biomac (2018),

Research paper thumbnail of Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom

Food Science and Technology

Research paper thumbnail of Smart Film Based on Polylactic Acid, Modified with Polyaniline/ZnO/CuO: Investigation of Physicochemical Properties and its use of Intelligent Packaging of Orange Juice

In this study, a biodegradable/conducting film based on polylactic acid (PLA) modified with polya... more In this study, a biodegradable/conducting film based on polylactic acid (PLA) modified with polyaniline, zinc oxide and copper oxide (PLA/PAn/CuO/ZnO) was prepared. The effect of polyaniline, zinc oxide and copper oxide on the electrical, physicochemical, antioxidant and antimicrobial properties of polylactic acid films by different techniques such as SEM, FTIR, TGA, etc. were investigated. Electricity conductive films were used for intelligent packaging of orange juice. The chemical and microbial properties of orange juice and the electrical conductivity of packaging films during storage time (56 days) were investigated. The results showed that the effect of polyaniline, zinc oxide and copper oxide greatly increased the antioxidant and antimicrobial properties of polylactic acid film. Polyaniline gave the film good electrical conductivity, but zinc oxide and copper oxide had no significant effect on it. The active film used to package the orange juice increased the chemical and mic...

Research paper thumbnail of Correction to: Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties

Journal of Food Measurement and Characterization, 2021

In this article the affiliation details of co-author Dr. “Ghobad Babaie” were incorrectly given a... more In this article the affiliation details of co-author Dr. “Ghobad Babaie” were incorrectly given as ‘Plant Protection Department, Chaharmahal-Va-Bakhtiari Research Centre for Agriculture and Natural Resources, Shahrekord, Iran’ but should have been ‘Plant Protection Research Department, Chaharmahal and Bakhtiari Agricultural and Natural Resources Research and Education Centre, AREEO, Shahrekord, Iran’. The original article has been corrected. Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Research paper thumbnail of Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed

Food Science and Technology, 2021

Research paper thumbnail of Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties

Journal of Food Measurement and Characterization, 2021

In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatogr... more In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatography method on the DEAE-Cellulose column. Skim milk powder was used to assay proteolytic activity (PA), and milk clotting activity (MCA) was measured on total casein as substrate. Kiwi juice had less MCA and high PA than Mucor miehei. The kinetic parameters Km and Vmax for actinidin on a casein substrate were 2.72 mM and 1.36 × 10–6 mM/min, respectively. The SDS-PAGE analysis revealed that the molecular weight of the enzyme was 29 KDa and among the casein proteins, β-casein was the main protein that affected by this enzyme. The texture profile of kiwi juice cheese exhibited a softer body and less cohesiveness, gumminess, elasticity and chewiness than cheese made by M. miehei (p < 0.05). Regarding sensorial properties, the texture and taste score of cheese coagulated by fungal protease are significantly higher than cheese produced by kiwifruit protease. However, kiwifruit protease has a lower cost than fungal protease and also has a higher cheese production yield, which is economically important.

Research paper thumbnail of Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic

Journal of Food Science and Technology, 2020

This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysacchari... more This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5 in dairy food-grade by-product. The factorial design revealed that the significant factors were temperature, time, and yeast extract. Then the response surface methodology was used for optimization. At the optimal conditions the viable cell number, CLA, EPSs, and inhibition activity were 2.62 ± 0.49 9 10 8 CFU/mL, 51.46 ± 1.50 lg/mL, 348.24 ± 5.61 mg/mL and 12.46 ± 0.80 mm, respectively. FTIR, GC, TLC, and SDS page analysis revealed the functional groups of pharmabiotics. The FTIR, GC, TLC, and SDS page analysis showed that both CLA isomers (c-9, t-11, and t-10, c-12) produced. The FTIR, GC, TLC, and SDS page analysis indicated that produced EPSs were composed of glucose, mannose, galactose, xylose, and fructose. FTIR, GC, TLC, and SDS page used to report BACs molecular weight, which showed two fractions by molecular mass 35 and 63 kDa. Previously the ability of different probiotic bacteria investigated and optimized the production of CLA, EPSs, and BACs, but, there was no report on the co-producing capacity of these bioactive metabolites by probiotics. The present work was investigated to optimize the co-production of pharmabiotic metabolites by L. acidophilus LA-5, in supplemented cheese whey as a cultivation medium.

Research paper thumbnail of Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Waste and Biomass Valorization, 2021

Research paper thumbnail of Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

Journal of Food Processing and Preservation, 2021

Research paper thumbnail of Natural protective agents and their applications as bio-preservatives in the food industry

Italian Journal of Food Science, 2021

Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial com... more Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives to chemical antimicrobials. Plant extracts and essential oils contain terpenes, flavonoids, aldehydes, and phenolic compounds that cause antimicrobial and antioxidant activity. The synergistic activity of compounds synthesized from lactic acid bacteria (LAB) prevents the growth of bacteria and fungi. In addition to removing mycotoxins, LAB compounds have antioxidant and anticancer potentials and increase food safety and nutritional value. One of these antimicrobial molecules is bacteriocin, which is made by various microorganisms. Nisin is one of these bioactive peptides that are used widely in food bio-preservation. Antimicrobial peptides can be used alone or along with other compounds to enhance food security. This article reviews natu...

Research paper thumbnail of Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

Research paper thumbnail of In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

LWT, 2020

In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CL... more In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CLA) by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in a milk model medium were optimized. Box-Behnken and combined designs were implemented to find a predictive model for the in situ bioconversion of CLA by pure B. lactis BB12, L. acidophilus LA5, as well as their co-culture. The results showed that under optimal conditions, CLA biosynthesized by B. lactis BB12 and L. acidophilus LA5 are 110.03 � 4.58 μg/ml and 82.42 � 3.66 μg/ml, respectively. The functional groups of the produced CLA were also analyzed by Fourier-transform infrared spectroscopy, which confirmed the typical characteristics of long-chain fatty acids. Gas chromatography-mass spectrometry analysis further showed that both isomers of CLA (cis-9, trans-11 and trans-10, cis-12) were biosynthesized by B. lactis BB12 and L. acidophilus LA5 in supplemented cheese whey. This study indicated the most important factors affecting the fermentation bioprocess for biosynthesis of CLA by B. lactis BB12 and L. acidophilus LA5 in a low-cost food-grade medium. The findings of this study also showed that pure B. lactis BB12 and L. acidophilus LA5 have a good ability to produce bioactive CLA, but the co-culture of these two commercial probiotics have no synergistic effect on biosynthesis of CLA.

Research paper thumbnail of Use of bacterial cellulose film modified by polypyrrole/TiO2-Ag nanocomposite for detecting and measuring the growth of pathogenic bacteria

Carbohydrate Polymers, 2020

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

LWT, 2019

The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microe... more The aim of this research was to prepare bacterial cellulose film (BCF) containing free and microencapsulated Lactobacillus acidophilus and Bifidobacterium animalis with sodium alginate (SA) and pectin. The particle size of microcapsules and the vitality of probiotics were investigated. Moreover, the antifungal effects of the bioactive films and their effect on chemical characteristics of white brined cheese were studied during 45 days of storage. SA stabilized microcapsules had lower particle size and also exhibited higher viability of probiotics in comparison to pectin microencapsulated bacteria. The results showed that the L. acidophilus encapsulated in SA had the highest effect on the inhibitory growth of Aspergillus niger in cheese after 45 days of storage. Chemical properties of cheese including moisture, salt and pH were not affected by the type of bacterium and type of microcapsule. According to the results, the BCF containing microcapsules of L. acidophilus in SA was selected as the best bioactive film. SEM images showed the dispersed and embedded microcapsules in the porous network of cellulose. The XRD results approved the change in the crystalline structure of BCF after incorporation of microcapsules. This study confirmed the potential of bioactive BCF for inhibition of fungal growth in white brined cheese.

Research paper thumbnail of Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

International Journal of Dairy Technology, 2019

In this study, using a central composite design, the effects of addition of Spirulina platensis a... more In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.

Research paper thumbnail of Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTCC 1734 using vinasse as a cheap cultivation medium

International Journal of Biological Macromolecules, 2019

Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTC... more Optimization and characterization of bacterial cellulose produced by Komagatacibacter xylinus PTCC 1734 using vinasse as a cheap cultivation medium

Research paper thumbnail of Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel

Journal of Food Science and Technology, 2019

The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level... more The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p \ 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p \ 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.

Research paper thumbnail of New formulation of vitamin C encapsulation by nanoliposomes: production and evaluation of particle size, stability and control release

Food Science and Biotechnology, 2018

In the present study, the effects of different ratios of milk phospholipids, cholesterol and phyt... more In the present study, the effects of different ratios of milk phospholipids, cholesterol and phytosterols (Campesterol) powder (50-100%, 0-50%, and 0-50%, respectively) and sonication time (20, 25, 30, 35 and 40 min) were investigated to produce a new formulation of nanoliposomes for encapsulation of vitamin C. The results showed that increasing the time of sonication and decreasing the ratio of phospholipid to phytosterol significantly decreased nanoliposomes' particle size (p \ 0.05). The maximum encapsulation efficiency was obtained at 35 and 40 min of sonication time and 75-25 ratio of phospholipid: phytosterol. Also, reducing the sonication time in the same ratio of phospholipid/phytosterol caused to increase the controlled release. The highest stability of vitamin C during 20 days was obtained in the ratio of 75-25 (phospholipids: campesterol). The results showed a positive effect of cholesterol replacement with campesterol on encapsulation efficiency, control release and stability of vitamin C in nanoliposomes.

Research paper thumbnail of Fabrication of betanin imprinted polymer for rapid detection of red beet adulteration in pomegranate juice

Polymer Bulletin, 2018

Molecular imprinting is a technique for providing synthetic polymer with specific cavity toward a... more Molecular imprinting is a technique for providing synthetic polymer with specific cavity toward a target molecule. In this study, as an adsorbent of betanin, molecularly imprinted polymer was synthesized using 4-vinylpyridine as functional monomer, and its ability for separation and detection of betanin from pomegranate juice medium was evaluated. For binding test, 30 mg polymer was mixed with 4 ml stock solution (2 × 10 −3 M betanin) for 10 min at room temperature. Batch adsorption experiments of betanin 100 ppm stock solution revealed a binding capacity of 10.67 mg betanin adsorption per gram of the synthesized polymer. The complexation of betanin with 4-vinylpyridine was affirmed by Fourier transform infrared spectrometry analysis. The synthesized polymer exerted high thermal degradation point, and the average diameter of polymer particles was obtained to be 3900 nm by DLS experiment. This study demonstrates that the detection of pomegranate juice adulteration with red beet juice does not need to be difficult, time-consuming or expensive through selective separation techniques such as molecularly imprinted polymers.

Research paper thumbnail of Formulation of garlic oil‐in‐water nanoemulsion: antimicrobial and physicochemical aspects

IET Nanobiotechnology, 2018

Despite the unique properties, application of garlic essential oil (GEO) is too limited in food a... more Despite the unique properties, application of garlic essential oil (GEO) is too limited in food and drugs, due to its low water solubility, very high volatility and unpleasant odour. In this work, a nanoemulsion containing GEO was formulated to cover and protect the volatile compounds of GEO. The encapsulation efficiency of formulated nanoemulsions was measured by gas chromatography and obtained encapsulation efficiency ranged from 91 to 77% for nanoemulsions containing 5-25% GEO, respectively. The 2,2-diphenyl-1-picrylhydrazyl method for antioxidant activity measurement showed that free radical scavenging capacity of nanoemulsions intensified during storage time. The electrical conductivity of the samples was constant over storage time while linearly increased by raising the temperature. Thermogravimetric analysis was used to determine the thermal resistance of nanoemulsions and their ingredients. Interestingly, microbial tests cleared that the control nanoemulsion with a particle size below 100 nm (nanoemulsion without GEO) also showed antimicrobial activity. Disk diffusion method showed that pure GEO and also formulated nanoemulsions had a stronger effect against Gram-positive bacterium (Staphylococcus aureus) than Gram-negative bacterium (Escherichia coli).

Research paper thumbnail of Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

International Journal of Biological Macromolecules, 2018

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp... more Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities. Biomac (2018),