Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested

Influences of phosphorus and foliar iron fertilization rate on the quality parameters of whole wheat grain

The objective of this research was to study the effects of phosphorous and foliar iron fertilizations rates on the of protein, fiber, and water contents in wheat grains. Treatments of fertilizers included a combination of three foliar iron rates (0, 1.2, and 2 L/ha, Fusion) and four phosphorus rates (0, 75, 150, and 225 kg/ha, P2O5) at three replications. The quality parameters of harvested seeds were measured by the NIR technique. Protein content increased but and fiber and water contents decreased significantly with an increase in the iron and phosphorus fertility rates. As the rates of foliar iron increased from 0 to 2 L/ha the mean values of protein content increased significantly from 13.47% to 15.48%. With increasing the rates of phosphorus from 0 to150 kg/ha, the mean values of protein content increased significantly from 13.56% to 15.53%, however, further increase in phosphorus, causing a decreased trend in the amount of protein. Fiber and water contents of wheat decreased significantly from 13.76% to 11.86% and from 7.36% to 7.28%, respectively, as the phosphorous rate increased from 0 to 225 kg/ha. Those changes were from 13.40% to 12.03% and from 7.57% to 7.21%, respectively, for increasing foliar iron from 0, 1.2, and 2 L/ha. Mathematical relationships composed of phosphorus and iron fertilizers were developed for accurately describing the wheat protein, fiber, and water contents under different fertilization rates

Surface Color Characteristic of Wheat Grains as Affected by Different Fertilization Rates

The objectives were to investigate the relationship between the surface color characteristics of wheat grains and phosphorous and iron fertilizer rates. The treatments were a combination of four rates of phosphorus (0, 75, 150, and 225 kg ha-1) and three rates of foliar iron (0, 1.2, and 2 L ha-1) with three replications. The results of the study showed that some of the surface color values of wheat grains were depended on the phosphorous and foliar iron application rates; resulting in color shift toward the lighter regions. Phosphorus rates created higher variations than iron rates. With increasing the iron rate from 0 to 2 L ha-1, the average value of L* and  color units increased significantly from 40.01 to 41.16, and from 1.56 to 3.33 respectively. No effect of foliar iron on the b* value was observed. As the phosphorus rate changed from 0 to 75 kg ha-1, the mean values of L*, b* and of grains increased significantly from 38.98 to 42.02, from 27.90 to 29.78 and from 1.34 to 3.67, respectively, although, additional increase in the rate of phosphorus, caused a decreasing trend in the values of the above scales. No effect of phosphorus rate on a* value was observed

A Review of the Toxic effects and Methods of Reducing the Pesticide of Organophosphate Malathion in Food

Nowadays, food safety and security is one of the main issues of human life concerns. Parallel to this, food health also becomes significant for agricultural product consumers. Although organophosphate pesticides such as malathion can have adverse effects on consumer health, they are widely used in food production to increase food security. Results show that besides pesticides benefits, there are some problems such as reduced biodiversity, reduced nitrogen fixation and destruction of fauna residential place specially birds and endangered species. Some of the used pesticides have side effects such as increased salivation, nasal and eye discharge, bronchoconstriction, meiosis, gastrointestinal cramps, high blood pressure and various genetic disorders are left on human bodies. Due to the residues of these toxins in food products, there are many concerns for the health of consumers that use various methods such as washing, peeling and fermentation which can greatly reduce the residual pesticides in food. Although systemic toxins and penetrating toxins from fruits and vegetables do not last for a period of time after their use, they remain in agricultural products and fruits that are not removed by washing, heating, and freezing. Therefore, it is recommended that you use chemical pesticides as a last resort

Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested.</p

Comparison of Heavy Metal Concentrations in Liver, Thigh, Breast and Gizzard Chicken Distributed in Shiraz, Iran: Risk Assessment

Background & Objective: Today in the world, environmental pollution due to heavy metals, their accumulation in the food chain and their dietary exposure are considered as a serious danger. The purpose of this study was to measure the amount of nickel, arsenic, lead, zinc and cadmium in liver, thigh, breast and gizzard parts of chicken distributed in Shiraz. Materials & Methods: In this cross-sectional study, ten different brands of liver, thigh, breast and gizzard of chicken in Shiraz were collected from local markets and transferred to the laboratory with the cooling system. The concentration of heavy metals was measured by inductively coupled plasma atomic emission spectroscopy (ICP-OES). Results: The mean concentrations of arsenic, cadmium, nickel, lead and zinc in liver tissues were 0.017, 0.061, 0.031, 0.057 and 15.15 µg/kg, in thigh muscles 5, 6, 28, 46 and 3310 µg/kg, in the breast muscles were 6, 8, 180, 50 and 4510 µg/kg and in the gizzard were 7, 29, 9, 19 and 12810 µg/kg, respectively. Heavy metals concentration was higher in liver tissue than other tissues. Conclusion: The results indicated that the amount of heavy metals studied in chicken tissues are lower than world regulation standards. Also the results of risk assessment indicated that non-carcinogenic risk of these heavy metals due to chicken consumption is negligible while, the risk of carcinogenicity in the case of arsenic is higher compared to lead (relatively potential risk)

Three-dimensional and two-phase numerical simulation of fractured dry gas reservoirs

Abstract A significant percentage of hydrocarbon reservoirs around the world is fractured. Moreover, the major part of gas reservoirs in Iran is also fractured type, so the existence of an in-house software is necessary. In this study, an efficient, user-friendly, and indigenous simulation of a three-dimensional black oil fractured dry gas reservoir has been developed through IMPES method with the two-phase flow of gas and water. The presented simulator, which was written by C++ language and was known as fracture dry gas reservoir simulator, uses the implicit pressure and explicit saturation method for solving the equations. Also, effect of gravity pressure is neglected and effect of the capillary is considered in equations. By this simulator, we can investigate the dry gas reservoirs behavior with fractures. Darcy or non-Darcy fracture and matrix flow, Cartesian, cylindrical, and combination of Cartesian–cylindrical reservoir gridding, single porosity, dual porosity–single permeability, and dual porosity–dual permeability modeling are abilities of this simulator too. Additionally, this simulator is able to make outputs (such as pressure) at any given specific radius and time interval as numerical and/or graphical output in so little run time. Also, this simulator has PVT box and gridding box for doing the calculation of PVT and gridding. PVT box contains new correlations and EOS in comparison with another reservoir simulator. Gridding box makes us be able to simulate fractured dry gas reservoirs and hydraulically fractured well reservoirs too. Finally, the validity of this simulator was verified by comparing the simulation results with the other reservoir simulator (Eclipse) and showed a good compatibility between the developed software and Eclipse results in each time with different conditions such as various gridding conditions, various fluid data conditions and also various well configuration conditions

Application of inulin in bread: A review of technological properties and factors affecting its stability

Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process