Food and Health
Volume:5 Issue: 2, Spring 2022

In this study, the structure and physicochemical properties of mucilage extracted from Malva flowers were investigated. The mucilage suspension contains large particles with low polydispersity showing low stability due to low zeta potential. The morphology of particles indicates polyhedral monodisperse particles. The predominantly present element is potassium and the most important functional group by FTIR is carboxylate at the wavelength of 1623cm-1 and 1407 cm-1, pyranose vibratory ring at 1256cm-1, and 1062cm-1, and Beta configuration at 780 cm-1 and 618 cm-1. Results of NMR also suggested the presence of sugars in the mucilage. Its low enthalpy (193.27J/g) is due to the presence of ordered granules. Also, a high glass transfer temperature (95.4°C) indicates a high crystallization rate thus a stable structure and heat–resistant granules.

The use of new preservation methods based on natural substances of plant and animal origin in food is expanding. Edible coatings can improve the quality of fresh and frozen products such as fish by preventing microbial growth, and decreasing lipid oxidation and moisture loss. The aim of this study was to evaluate the effect of the edible coating of chitosan (0 and 2%), Baneh gum (0, 1 and 2 %), propolis extract (0, 1 and 2%), and nanoemulsion of ginger essential oil (0, 0.5 and 1 %) on the shelf life of fresh salmon fillets during 12 days refrigeration. The results showed that the coating had a significant effect on reducing the total count, psychrophilic bacteria, coliforms, and Pseudomonas count during storage. Also, coated samples showed lower pH and peroxide values than uncoated, but the coating had little effect on reducing thiobarbituric acid (TBARS) and total volatile nitrogen (TVBN) values. The results showed that adding a chitosan coating containing Baneh gum, propolis extract, and ginger essential oil nanomaterial can maintain or improve the sensory properties as well as increase the shelf life of fish during refrigeration.

Anticancer and the anti-inflammatory effects of American and European Cranberries have been previously shown on different cancer cells. Owing to the limited evidence on growth conditions and anticancer potentials of the Iranian Vaccinium genus, Vaccinium Arctostaphylos, it was aimed to investigate its effect on colorectal cancer cells. In this regard, Vaccinium Arctostaphylos was cultured in Woody Plant Medium (WPM) following incubation at 27°C in cycles of light and darkness. Callogenesis was induced using growth mediums containing different concentrations of 2,4-Dichlorophenoxyacetic acid (2,4-D), Yeast extract, and Kinetin. Total polyphenol and antioxidant activity of prepared extracts from wet and dried callus and air-dried fruit was measured through the Folin-Ciocalteu method and DPPH assay, respectively. Various concentrations (0-500 µgr/ml) of fruit and callus extracts were examined on HCT-116 colorectal cancer cells. MTT assay was employed to determine the cytotoxicity of fruit and callus extracts. Obtained data were analyzed using Graph Pad Prism V7.04.  The size and weight of the obtained callus were significantly dependent on the concentrations of 2,4-D, Yeast extract, and Kinetin. Dry callus has been found to have the highest amount of polyphenol and antioxidant activity. HCT-116 cell death rate (20.5%) was demonstrated to be the most for dry callus at the concentration of 400 ‫‪µg/ml. However, half-maximal inhibitory concentration (IC50) was not achieved for none of Vaccinium Arctostaphylos fruit or callus, Present evidence on cancer cell death can pave the way towards further assessment of anti-inflammatory and cancer cell cytotoxicity of the Iranian Cranberry genus.

Date syrup is healthy food for consumers especially people with diabetes because of its minerals, high amount of natural sugars such as fructose and glucose, and low percentage of sucrose. The objective of this study was to evaluate the effect of sugar replacement with date syrup on the physicochemical and sensory properties of quince jam. Date syrup at concentrations of 0 (control), 25, 50, 75, and 100% w/w was used in place of sucrose in the formulation of quince jam. As the concentration of date syrup increased, pH, Brix, viscosity, and calories decreased and acidity increased. With the increasing concentration of date syrup, the L* index decreased significantly (p≤0.05). The results of the sensory evaluation showed that the replacement of sugar with 50% of date syrup resulted in improved sensory properties as compared to control, however at higher concentrations it caused dark color and a sour taste in the product. The sample containing 100% date syrup had the lowest calorie and the highest protein content as compared to other treatments, so it could be desirable in terms of nutritional and health properties. The addition of date syrup in place of sugar up to 50% improved the sensory properties of quince jam when compared to control, therefore it was selected as the superior treatment for sensory and health properties.

Antimicrobial packaging is an innovative active packaging, especially for meat and meat products. The present study has been carried out with the objective of prolonging the shelf life of chicken meat by using gelatin-chitosan (GC) film containing different concentrations of cinnamon zeylanicum essential oil (CZEO) (0, 0.3, 0.6, and 0.9% v/v) at the refrigerated condition for 12 days. The obtained results indicated that the microbial count of samples wrapped with the films incorporated with the CZEO was significantly lower than control and remained below the acceptable limit of meat (7 log CFU/g). The total volatile base nitrogen (TVB-N) was 7.11 mg/100 g and after 6 days reached 30.18 mg/100 g in control, whereas it was lower than 25 mg/100 g for samples wrapped with GC films containing 0.6% and 0.9% CZEO. Compared with the control sample, the levels of peroxide value (POV) of the wrapped samples with GC films incorporated CZEO at 0.3%, 0.6 and 0.9% were decreased by 2.07, 3.23, and 3.4 meq peroxide oxygen/1000 g lipid, respectively, at the end of storage time. As a result, the integration of CZEO into GC film can extend the shelf life of the chicken meat in refrigerated conditions for at least 12 days without any unfavorable organoleptic properties.

Insulin resistance (IR) causes various metabolic disorders depending on the individual's genetic background. It can be detected up to 10-15 years before a person develops type 2 diabetes mellitus. The prevalence of diabetes is projected to increase from 8.4% in 2017 to 9.9% in 2045. Garlic has been used as herbal medicine. It has various biological effects such as anti-inflammatory, anti-diabetic, and antioxidants. The present study aims to investigate the impact of garlic on IR and other indices of glucose metabolism. Electronic databases including PubMed, Google Scholar, ScienceDirect, Science Information Database (SID), and publisher databases such as Elsevier, SpringerLink, and Wiley Online Library were searched till February 2022. Search terms involved “garlic” OR “Allium sativum” OR “alliin” OR “allicin” in combination with “fasting blood glucose” OR “fasting plasma glucose” OR “fasting blood sugar” OR “insulin resistance” OR “fasting insulin” OR “homeostasis assessment model” OR “HOMA” AND “polycystic ovary syndrome” OR “diabetes mellitus” OR “type 2 diabetes mellitus” OR “metabolic syndrome” OR “nonalcoholic fatty liver disease” OR “cardiovascular diseases”. After reviewing the databases mentioned seven articles were identified for this review. Totally, 459 participants including 228 women and 231 men, enrolled in the trials. Assessing the findings of these articles indicate that garlic has a positive effect on IR, plasma insulin, and fasting glucose. The hypoglycemic action of garlic is related to its sulfur-containing compounds which directly or indirectly stimulate insulin secretion. Also, allicin in garlic can combine with endogenous thiol-containing molecules which can release insulin from inactivation.