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Antibiotic residues are currently one of the most pressing concerns in the food sector. Misuse of antibiotics can lead to a number of adverse consequences, including allergic responses, drug resistance spreading, metabolic abnormalities, and changes to the gut's natural microbiome. This systematic review and meta-analysis study set out to ascertain the residual concentration and prevalence rate of antibiotics in all Iranian animal food categories. Following duplication removal and title and abstract check, the data of 35 original articles—from the 189 articles gathered from the databases—were inserted into the analysis table. The pooled findings of concentration and prevalence (ES; 95%CI) based on food products revealed that pasteurized cow's milk (276.908; 27.295–581.111 ng/g), chicken kidney (195.215; 132.688–257.743 ng/g), and chicken liver (146.377; 119.277–173.477 ng/g) had the greatest antibiotic residues. Conversely, the incidence was greater in beef meat (90; 75–99 %), chicken liver (77; 52–95 %) and cow kidney (77; 44–98 %). Based on the identified antibiotics, the prevalence and concentration were shown to be associated with ciprofloxacin (76; 8–100 %) and tetracycline (79.923; 64.046–95.800 ng/g), respectively. The greatest concentration of chlortetracycline was found in cow kidney (531.900; 463.913–599.887 ng/g), whereas the highest proportion of ciprofloxacin was found in beef meat (100; 91–100 %). The maximum residual concentration (233.993; 22.368–490.355 ng/g) and antibiotic prevalence (49; 38–59 %) were found in dairy products and poultry, respectively. Shahrekord and Tehran cities had the largest residual concentration (1682.190; 555.224–2809.155 ng/g) and antibiotic prevalence (75; 60–88 %), respectively. Given the high daily intake of some foods, an enormous number of people is impacted by this level of antibiotic contamination, with vulnerable individuals being more sensitive than others. This study highlights the necessity for legislative and oversight bodies to focus more on limiting and controlling these pollution.

The antipathogenic efficacy of starch/nanoclay biocomposites containing Thymus fedtschenkoi Ronniger essential oil (TFEO) and thymoquinone (TQ) against Listeria monocytogenes and Salmonella enteritidis inoculated in chilled chicken fillets during 12-days of storage was investigated. A dose-response antibacterial effect was observed for all active ingredients (TFEO (0.5 and 1 %) and TQ (0.03 and 0.06 %) individually and in a combination incorporated into starch nanocomposite coating based on well diffusion assay. The inhibitory effect against inoculated L. monocytogenes was better than S. enteritidis for all treatments in chicken fillets. It was more influential at combined concentrations versus both bacteria at an undetected level for L. monocytogenes and a reduction of S. enteritidis by 2.4 log CFU/mL at the end of cold storage. Starch bio-nanocomposites enriched with TFEO and TQ can be proposed as an innovative bioactive packaging material to control the growth of pathogens and increase the microbial safety of meat and meat products.

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi. However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially contributing to obesity and cardiovascular diseases. Additionally, its high fat content renders it susceptible to lipid oxidation during storage, which can degrade its quality over time. Therefore, reducing oil absorption and subsequent oxidation is crucial for enhancing the quality of deep-fried surimi. In this study, we prepared oleogels with varying concentrations of β-sitosterol and investigated their effects on fat uptake, physicochemical attributes, oxidative stability, and sensory properties of frozen (−18 °C) fried surimi fish balls over a period of 30 days. Images that were obtained by scanning electron microscope demonstrated that surimi fish balls with 0.2 % β-sitosterol oleogel had a more compact and smoother crust-core interface than other groups. The addition of 0.2 % β-sitosterol oleogel led to the lowest fat absorption (8.63 %), decreased lipid oxidation (3.65 mg MDA/kg), reduced porosity, higher moisture content (57.72 %), elevated pH and color values, as well as increased bulk density compared to the control (p ≤ 0.05). Although atherogenicity and thrombogenesis indices increased, they remained below recommended levels. Importantly, this treatment did not adversely affect the product's texture and sensory properties. Given the increasing demand for healthier food products, it is recommended that the food industry incorporate 0.2 % β-sitosterol oleogel into the production of low-fat fried surimi. This approach can effectively mitigate lipid oxidation while maintaining product quality and sensory attributes. The study offers a valuable contribution to the food industry by addressing the challenges associated with deep-fried surimi and aligns with the growing consumer preference for healthier food choices.

Objective: To investigate the stability and efficacy of vitamin D3 and Bifidobacterium lactis nanoparticles coated with polycaprolactone-polyethylene glycol-polycaprolactone (PCL-PEG-PCL) in enhancing the nutritional value of Iranian white cheese and to assess their impact on the cheese's physicochemical and sensory properties. Methods: Bifidobacterium lactis and vitamin D3 were encapsulated using PCL-PEG-PCL. The particle size was analyzed using Dynamic Light Scattering (DLS). Five different cheese groups were produced and analyzed over two months. This included assessing microbial viability in simulated gastric and intestinal environments, quantifying vitamin D3 content, and evaluating physicochemical and sensory characteristics using a 9-point hedonic scale. Results: The Cheese with Bifidobacterium lactis coated with PCL-PEG-PCL and vitamin D3 nanoparticles (BCND3), showed a marked improvement in the stability of both Bifidobacterium lactis and vitamin D3. Specifically, the coated bacteria maintained a concentration of 106 cfu/g until day 45 in the intestinal model, demonstrating effective protection against the acidic gastric environment. The vitamin D3 nanoparticles displayed enhanced stability within the cheese matrix, contributing to the nutritional value and potentially extending the shelf life. Physicochemically, initial pH reduction due to lactic acid production stabilized by day 60, aligning with other groups. Sensory evaluation revealed a preference for the softer texture of cheese with vitamin D3 nanoparticles, suggesting a positive impact on consumer acceptability. Conclusion: The application of PCL-PEG-PCL coating significantly improved the stability of probiotics and vitamin D3 in cheese. This method proved effective in protecting Bifidobacterium lactis from harsh gastrointestinal conditions and in sustaining vitamin D3 content, with a notable impact on the cheese's sensory qualities. These findings highlight the potential of this coating technique in food fortification strategies.