Food and Health
Volume:4 Issue: 4, Autumn 2021

The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining the minimum inhibitory concentration (MIC) against L. casei. Further, the stress effects of 50% MIC on NaCl and bile salts on the L. casei were examined by comparing the stress treatments with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. According to the results, the L. casei population and pH decreased in all the treatments during the storage time, such that the intensity of the decrease in the control treatment was lesser than in other stress treatments (p<0.05). The acidity and percentage of syneresis during the storage time increased for all the treatments, with the increase being less in control than in the other stress treatments (p<0.05). The control scored the highest in the sensory evaluation (p<0.05). All in all, applying stresses below the MIC had a negative effect on the survival of L. casei in the probiotic yogurt until the end of 28 days and the outcome was not as expected.

This research aimed to investigate the process of pistachios solar drying in two different conditions of the designed dryer (recycle and without recycle modes). As well, in this study, the drying kinetics curves of pistachio were drawn and its dewatering behavior was monitored by empirical models. Furthermore, the mass transfer rate (MTR) of the examined product during drying in two noted modes was determined by Fick’s 2nd law. Maximum, minimum, and average values of collector output air temperature were recorded 54.20, 32.30 and 42.99°C & 47.10, 30.70 and 40.03°C in air recycle and without air recycle modes, respectively. The results dedicated that, 18.75 % saving in drying time was obtained for air recycle mode compared with without air recycle mode. Also, the obtained data revealed that the drying rate of pistachio nut under recycle mode was higher than that of pistachio nut under without recycle mode, especially during the first hours of drying. Moreover, the empirical modeling showed that the Parabolic and Diamante et al. models were found to be the most suitable for describing the drying curve of the thin layer solar drying process of whole pistachio nut under recycle and without recycle modes, respectively. In addition, the highest value of effective moisture diffusivity was observed in solar dried pistachio nut under air recycle mode with the Deff value of 2.26×10-6 m2/h (R2=0.9265).

Basil (Ocimum basilicum L.) belongs to the mint family, which contains essential oils and phenolic compounds with antibacterial and antioxidant properties. Iron, potassium, and zinc are essential nutrients for plants. The use of nano-chelates is effective on vegetative characteristics essential oils percentages of medicinal plants. The aim of this study was to investigate foliar application effects of nano-chelates levels on morphophysiological and phytochemical traits of basil. This experiment was performed as a completely randomized statistical design with 10 treatments including nano-chelates of iron, potassium, and zinc (0, 2, 4, and 6 mg/l). Non-foliar treatment with nano-chelates was used as a control treatment. The results showed that foliar application of different levels of nano-chelates had a significant effect on traits such as shoot fresh weight, total chlorophyll, flavonoids, amount of iron, potassium, and zinc at the level of 1%. Also, there was a significant impact on traits such as shoot and root dry weight, root fresh weight, phenol, vitamin C and essential oil percentage at 5% level. The highest fresh and dry weight of shoots and roots, vitamin C, phenol, and zinc was observed in Zn nano-chelate treatment. The highest content of total chlorophyll, flavonoids, iron content, and essential oil content in Fe nano-chelate treatment and the highest amount of potassium was in the treatment of K nano-chelate. Foliar application of different levels of nano-chelates in basil improved quantitative qualitative and nutritional contents. Nano-chelate fertilizers affected the percentage of compounds and the amount of essential oil compounds except methyl chavicol.

In recent years, there is a growing demand for healthy and safe food. In this regard, kombucha products have a promising future due to their contents of bioactive compounds that exhibit health-promoting properties. Kombucha yogurt is a novel product with unique quality characteristics. So, in this study, the kombucha extract (KE), 5, 10, and 15% (v/v), was applied as a non-conventional starter for yogurt production, and the effect of kombucha on pH and titratable acidity of yogurt during incubation was investigated. Also, some physicochemical properties and overall acceptability of yogurt samples were determined during 21 days of storage at 8°C. For producing yogurt samples, the amounts of 5, 10, and 15 % (V/V) of concentrate of kombucha layer grown up on black tea, without yogurt starter bacteria, were inoculated to the milk containing 2.2 % fat. Meanwhile, the yogurt starter was applied for producing the control sample. The results showed that by increasing the concentration of KE, a slight decrease in pH and an increase in acidity was observed compared to the control sample (p<0.05); syneresis increased and viscosity decreased (p<0.05); the vitamin C and ethanol levels increased (p<0.05) and the overall acceptability decreased (p<0.05) during 21 days of cold storage. The increase of the kombucha concentration in all samples elongated the fermentation period (p<0.05). The best physicochemical and sensory properties were observed in the sample containing 5% KE.

Frozen yogurt is considered a useful and popular dairy product all over the world. The research was conducted to advance the formulation of strawberry frozen yogurt by chia seed at different concentrations (0 to 3 %). The aim of the present research was to improve nutritional quality and health benefits by frozen yogurt enriched with chia seeds. Initially, fatty acid profile in chia seeds was evaluated, then tests such as physicochemical (pH, acidity, fat, and protein content), colorimetric (L*, a* and b*), antioxidant, microbial counts, viscosity, melting rate, and overrun as well as sensory were analyzed on frozen yogurts during 21 days. Finally, the fatty acid profile in frozen yogurts was investigated on optimal and control samples. The results illustrated that 83.73 ± 0.3 of chia seed oil included polyunsaturated fatty acids. The results of physicochemical assays for frozen yogurt represented that treated samples had lower pH and higher acidity, fat, and protein compared to control. Chia improved textural (overrun, viscosity, melting rate) and antioxidant features of frozen yogurts as well as L* decreased. Enrichment had no significant effects on lactic acid bacteria counts. chia addition showed no significant influence on flavor and generally lacked in odor even in the highest amount. According to all results, the sample with 2 % chia was the most appropriate and improved polyunsaturated fatty acids, especially omega-3. Chia addition can be highlighted as a functional composition.

Constipation is a common non-motor problem in Parkinson's patients that affects the quality of life of these patients. Complications of constipation include anal pain and injury, which leads to anal ulcers and hemorrhoids. Many factors are blamed for this matter, which overweight and obesity might affect in these patients as well. Chronic constipation completely affects a person's quality of life. Therefore, the aim of the present study was to find the possible relationship between anthropometric indices and constipation in Parkinson's patients in Iran. The study was performed on 72 Parkinson patients aged 50-80 years with constipation referred to Hazrat Rasoul Akram Hospital in Tehran. Patients were divided into two groups according to the number of bowel movements per week (<3 and ≥3 respectively). Demographic information was collected by a general questionnaire. Anthropometric data were calculated using Seca scales and meters. Body fat percentage and lean body mass were calculated using valid formulas. Data related to physical activity, food intake, number of excretions were collected by valid questionnaires. Based on the present findings, there is no relationship between anthropometric indices and constipation in Parkinson's patients. There is no significant difference in anthropometric indices between the two groups either. No significant difference in food groups between the two groups was observed as well. Anthropometric indices have no effect on constipation in Parkinson's patients. Future studies on the large-scale samples are recommended.