Hossein Jalali

Bio: Hossein Jalali is an academic researcher from Islamic Azad University. The author has contributed to research in topics: Cuminum & Colloidal gold. The author has an hindex of 4, co-authored 7 publications receiving 30 citations.

The synergistic effects of zinc oxide nanoparticles and fennel essential oil on physicochemical, mechanical, and antibacterial properties of potato starch films

Abstract: The purpose of this study was to evaluate the effects of a combination of zinc oxide (ZnO-N) nanoparticles and fennel essential oil (FEO) on the functional and antimicrobial properties of potato starch films. Films based on potato starch containing a combination of ZnO-N (1, 3, and 5%(w/w)) and FEO (1, 2, and 3% (w/w)) produced by casting method and water solubility, water absorption capacity (WAC), barrier properties, mechanical properties, color indexes, and antimicrobial activity of the films against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus were studied. The combination of ZnO-N and FEO had a significant decreasing effect on solubility, WAC, water vapor and oxygen permeability, elongation, and L* index. These additives had an increasing impact on tensile strength, Yang's modulus, and a* and b* indexes (p < .05). By increasing the concentration of ZnO-N and FEO, the antimicrobial activities of bionanocomposite films significantly increased (p < .05). Both ZnO-N and FEO had a significant effect in this respect, although the effects of ZnO-N were more significant. In conclusion, an excellent synergistic effect of ZnO-N and FEO was observed in potato starch films.

Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish

Abstract: Currently, the demand for biodegradable packaging as one of the preferable preservation technologies to prevent food spoilage is increasing. The aim of this study was to evaluate a new eco-friendly...

Production of oat bran functional probiotic beverage using Bifidobacterium lactis

Abstract: A non-dairy probiotic beverage based on oat bran extract was produced through fermentation of beverage using a probiotic strain Bifidobacterium lactis. Physicochemical characteristics, viability of probiotic bacteria, and sensory specification were investigated during three weeks of refrigerated storage with various concentration of oat bran extract and carbon dioxide in grape flavor beverage. It was observed that the acidity of the beverage samples significantly increased by increasing the percentage of oat bran extract and carbon dioxide, while the Brix decreased during storage and reached the lowest value after 21 days. The viability of the bacteria was significantly enhanced by increasing the amount of carbon dioxide and oat bran extract concentration until the 14th day after fermentation. The viability extremely decreased with increasing the storage time to 21 days. Oat bran is a rich source of nutrients including carbohydrates, protein, minerals, vitamins and soluble β-glucan. The use of oat bran as a profitable substrate to produce a non-dairy grape flavor probiotic beverage was examined. Due to high viability of the Bifidobacterium lactis after two weeks of storage at 4 °C, the formulation was characterized with 15% (w/v) oat bran extract and 1% carbon dioxide. The highest sensory score was obtained by 15% (w/v) oat bran extract and 0.5% carbon dioxide sample. Therefore, incorporation of the oat bran in formulated grape flavor probiotic could enhance the nutritional value of the beverage.

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria.

Abstract: Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

Application of nanotechnology in food packaging: Pros and Cons

Abstract: Nanotechnology used in the synthesis of nanoparticles has attracted great interest in the field of food packaging. It promises the development of food packages with upgraded properties that helps in prolonging the shelf life of food products. This review presents the most commonly used nanoparticles in food packaging, the significant changes they cause in the properties of packaging material, and the commercially available nano-based packaging materials. Nanoparticles are used in the development of improved packaging, active packaging, and intelligent packaging which helps in the maintenance of food quality and traceability during the supply chain. Nanoparticles possess antimicrobial activity, oxygen scavenging ability, UV impermeability, and various other properties that make them valuable for their application in the preparation of nanocomposites. The large surface area to volume ratio sometimes becomes the reason for nanoparticle toxicity so it is important to study their migration and interaction with polymer matrix while developing packaging materials. Schematic representation of active packaging. • Nanotechnology in the development of food packaging has been discussed. • Organic, inorganic, and combined nanoparticles are used to prepare improved active and intelligent food packaging. • Nanoparticle provides improved physical and antimicrobial properties thus, helps in prolonging the shelf life of food. • The migration and toxicity of nanoparticles need to be studied during their incorporation in food packaging.

Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review.

Abstract: Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco-friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant-based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin-induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications.

Abstract: Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.