Food and Health
Volume:6 Issue: 3, Summer 2023

Crocus sativus (Iranian saffron) is a widely consumed spice that has been historically attributed to various therapeutic properties. It is commonly used as a food colorant and flavoring agent in the food industry. Encapsulating spices using nanoemulsions can enhance properties such as stability and antibacterial activity. In this study, we developed a C. sativus nanoemulsion using ultrasonication. Toxicological assessment is imperative for validating the incorporation of spice nanoemulsions into foods. Therefore, the aim of this study was to evaluate the potential acute oral toxicity of this nanoemulsion in albino rats. All assessments were conducted using a single prototype batch representative of projected human exposure levels. Results indicated no treatment-related mortalities or statistically significant changes in food or water intake. Additionally, no gross abnormalities were observed in vital organs upon macroscopic examination at doses exceeding the projected human intake. Overall, this nanoemulsion demonstrated a satisfactory acute oral toxicity profile under the conditions tested.

Edible films and coatings have gained increasing interest due to demands for convenient, ready-to-eat foods with extended shelf life. However, packaging without additives or pigments is insufficient to preserve foods due to various limitations. This review discusses the potential of utilizing natural extracts and essential oils as promising free or encapsulated additives to enhance the functionality of edible films and coatings. Extracts and essential oils offer antioxidant, antimicrobial and emulsifying properties when incorporated into coatings. Their incorporation level, type and nanoencapsulation influence their activity against food-spoiling microbes and their ability to extend shelf life. Nanoencapsulation preserves bioactive compounds against environmental stresses like oxygen and moisture, prolonging coating stability. This review focuses on recent research evaluating natural extracts and essential oils as additives in edible films and coatings applied to various foods. Their antimicrobial and antioxidant effects on coated substrates are discussed. The benefits and limitations of developing antimicrobial and antioxidant-active packaging technologies are also reviewed. Biodegradable smart coatings utilizing natural additives provide a sustainable food packaging approach with reduced environmental impacts while ensuring safety. Overall, extracts and essential oils show great potential as natural additives to develop high-performance edible films and coatings when applied in free or encapsulated forms.

Polycystic ovary syndrome (PCOS) is a heterogeneous endocrine disorder characterized by impaired glucose metabolism and insulin resistance. Dietary fatty acids may play a role in the progression of PCOS and related metabolic abnormalities. We conducted a case-control study to examine the association between dietary atherogenic index (AI) and PCOS risk. The study included 203 women with PCOS and 291 healthy controls from Taleghenai Hospital in Tehran, Iran. Demographic, anthropometric, and dietary data were collected using a validated food frequency questionnaire. AI was calculated based on dietary fatty acid intake. Participants’ mean ages were 28.98±5.43 and 30.15±6.21 years for cases and controls, respectively. No significant differences in intakes of total fat, cholesterol, saturated, trans, monounsaturated fatty acids, linoleic, or linolenic acids were observed across AI quartiles (p>0.05). However, polyunsaturated fatty acid intake decreased significantly with increasing AI quartiles (p=0.034). In addition, this case-control study found no relationship between the dietary atherogenic index and the risk of PCOS among Iranian women. Further research is needed to validate these findings and elucidate the role of dietary fatty acids in PCOS pathogenesis.

In this study, the extraction of S. angustifolium brown alga pigments was investigated by ultrasound to identify process variables and optimize the extraction conditions. Experimental design using central composite design (CCD) with four independent variables including the percentage of ethanol concentration (at three levels of 50, 75 and 100%), extraction time (at three levels of 10, 20 and 30 minutes), solid-liquid ratio (at three levels 1: 5, 1:10 and 1:15) and the power of ultrasound (at three levels 80, 240 and 400 watts) was performed for the responses of chlorophyll a, total chlorophyll, total carotenoids and fucoxanthin. The results showed that the highest amount of total fucoxanthin and carotenoids was obtained in 75% ethanol, duration 20 minutes, solid-liquid ratio 1:5 and ultrasonic power of 240 watts. In the mentioned optimal conditions, fucoxanthin and total carotenoids were 0.42 and 1.11 mg/g, respectively. The values obtained in the experiment have a logical relationship with the values predicted by the software, which indicates the appropriateness of the models used.

Astragalus fasciculifolius Boiss. is a native medicinal plant of Iran with a long history of traditional use. This study investigated the phenolic composition, antimicrobial activity, and growth dynamics of Clostridium perfringens when treated with ethanolic extracts of A. fasciculifolius gum. Phenolic profiling revealed hesperidin as the most abundant compound (17.61%). Extracts showed antimicrobial activity, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of 156 and 78 mg/g against C. perfringens, respectively. Microscopy indicated membrane shrinkage and changes upon treatment. A quadratic model was developed to describe C. perfringens growth in meat over time at different extract concentrations and temperatures. Optimization predicted the lowest bacterial numbers at 7200.8 ppm extract concentration, 14.29 h storage time, and 4.0°C temperature. These results demonstrate that A. fasciculifolius gum possesses bioactive compounds with antimicrobial properties against foodborne pathogens. The extract could potentially be developed as a natural preservative for the food, cosmetics, and pharmaceutical industries.