A5067234538- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Bee Products Chemical Analysis
- Animal Nutrition and Physiology
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Identification and Quantification in Food
- Probiotics and Fermented Foods
- Medicinal Plant Research
- Medicinal Plants and Neuroprotection
- Heavy metals in environment
- Food Safety and Hygiene
- Trace Elements in Health
- Heavy Metals in Plants
- Listeria monocytogenes in Food Safety
- Protein Hydrolysis and Bioactive Peptides
- Aquaculture disease management and microbiota
- Phytochemistry and Biological Activities
- Heavy Metal Exposure and Toxicity
- Microencapsulation and Drying Processes
- Parasitic infections in humans and animals
- Microbial Metabolites in Food Biotechnology
- Food Science and Nutritional Studies
- Coconut Research and Applications
Zanjan University of Medical Sciences
2016-2025
Biotechnology Research Center
2025
Urmia University
2015
The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial chemical changes in raw buffalo patty at a temperature 8C. First, composition minimum inhibitory concentration against Listeria monocytogenes were identified. Then, ZEO GSE added patties analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes inoculated L. survival 8C 9 days. Results revealed that samples containing...
In this study, the role of nisin, monolaurin and EDTA in strengthening antibacterial effect Rosmarinus officinalis L. Cinnamomum zeylanicum Blume essential oils were tested against foodborne pathogens including Escherichia coli, Salmonella typhimurium, Listeria monocytogenes Staphylococcus aureus. The extracted by hydrodistillation analyzed gas chromatography-mass spectrometry (CG-MS). For determining antimicrobial effects corporation with EDTA, agar disk diffusion broth micro dilution...
Phytochemical screening and Antimicrobial activity of the leaves Memecylon umbellatum burm. F.Subban Murugesan, Annamalai Pannerselvam, Arumugame Chanemougame Tangavelou
Abstract The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40 days storage at 4 °C with individual and combinational use natural preservatives including cinnamon essential oil (CEO) grape seed extract (GSE). samples were analyzed for physicochemical properties (pH, aw, color changes), lipid oxidation (thiobarbituric acid reactive substances [TBARS]), microbial quality (Lactic bacteria count, total viable psychrotrophic mold yeast fate inoculated...
Meat products, such as fish meat, are known to be susceptible undesirable chemical and microbial reactions that characterize spoilage. In this study, the effect of a sodium alginate chitosan coating incorporated with Mentha piperita, Artemisia dracunculus, Zataria multiflora essential oils on attributes rainbow trout meat was evaluated during storage at 4°C. Chemical assays were performed fillets coatings 0.2% concentration test oils. The results showed significantly decreased production...
Abstract The aim of present study was to compare the in vitro antioxidant and antibacterial properties carboxymethyl cellulose (CMC) films containing resveratrol (RES) eugenol (EUG), alone combination, calculate dose interactions between them. At first, total phenolic content CMC evaluated. Then, their effects were determined using DPPH, reducing power, disk diffusion, broth dilution methods. Finally, concentrations RES EUG which showed better results added combination forms interactions....
Abstract The aim of the present study was to fabricate, characterize, and evaluate in vitro antimicrobial antioxidant properties zein/polyvinyl alcohol (ZN/PVA) nanofibers containing 2% 4% thymoquinone (TQ), either alone or combination with electrosprayed ZN nanoparticles 1% resveratrol (RS). According scanning electron microscopy analysis, diameter increased increasing TQ RS concentrations, respectively. molecular interaction between PVA polymers confirmed by Fourier transform infrared...
The aim of this study was to examine alginate (AL), chitosan (CH), and gelatin (ZH) films incorporated with Salvia officinalis essential oil (SOE) or lactoperoxidase system (LPS) for their antioxidant characteristics, effects on main chemical spoilage parameters (Total volatile basic nitrogen [TVB-N], thiobarbituric acid reactive substances [TBARs], peroxide value [PV], free fatty acids [FFA]), sensorial characteristics refrigerated carp burgers. A good correlation observed between total...