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The food and water contamination with heavy metals is increasing due to the environmental pollutions. Lead and cadmium are the toxic heavy metals for humans that can be found in air, soil, water, and even food. Lactic acid bacteria have the ability to remove and diminish the level of heavy metals. In this study, Lactobacillus acidophilus was used to remove lead and cadmium in milk and the capability of this valuable bacterium in biosorption of these metals low concentrations (µg/L or ppb) in milk was evaluated. First, the variables on lead and cadmium removal by this bacterium have been studied by Plackett–Burman design. Then, the bioremoval process was optimized and the three main factors, the bacterium concentration, contact time, and the initial heavy metal concentration were chosen by using a central composite design. The optimum lead and cadmium bioremoval yield of 80% and 75% were observed, respectively, at 1 × 1012 CFU of L. acidophilus in milk at the 4th day and the initial ion concentration of 100 µg/L. The 3D plots analysis showed the interaction effects on metal biosorption. This study showed that L. acidophilus is a natural effective biosorbent for lead and cadmium removal from milk., Lactic acid bacteria have the ability to remove and diminish the level of heavy metals. Biosorption depends on some process variables. Lactobacillus acidophilus is a natural effective biosorbent for lead and cadmium removal from milk.

Detection of non-alcoholic beer contaminants is complicated as lengthy incubation time is required for cultivation; indeed, this is a need for rapid detection methods. A recent study was conducted to determine the microbiological quality of non-alcoholic beers of four brads (A-D) in Tehran, Iran. Polymerase chain reaction (PCR) is applied as a rapid and specific method for the detection of contaminants in beer manufacturing. The PCR protocols were effective for the detection of yeasts in beers during processing until packaging. The presence of wild yeasts and molds during processing could be risky and will affect the final product quality. The predominant contaminants of non-alcoholic beer were found to be the species of Saccharomyces, Pichia, Rhodotorula, Alternaria, Hansenia, Wickerhamomyces, and Cladosporium. It is essential to inform the producers about hazards, and critical control points in non-alcoholic beer processing stages, including; wort boiling, clarification, filtration, and packaging, and the implication of environmental hygiene are deniable.

Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.

Background Nutritional and environmental benefits of mycoprotein verify its beneficial role on the health of humankind in the next decades. Agro-industrial wastes can be used as cheap substrates to decrease the total cost of product. However, fungi may produce toxins or lead to allergic reactions in consumers. Therefore, the study of the safety and nutritional aspects of this product are very important. Results Fusarium venenatum IR372C was cultured on date wastes and ammonium salts in submerge fermentation. The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as existence of toxin genes, and content of heavy metals, metals, amino acids and fatty acids. The results showed that fumonisin genes in F. venenatum IR372C remain without any gene expression during 1 week fermentation. Zearalenone and deoxynivalenol cannot be detected in the fermentation medium after 3 weeks. Prick tests on 30 volunteers demonstrated no sensitivities to mycoprotein. The content of lead was 658 μg kg-1 as the highest heavy metal followed by arsenic, cadmium and mercury at 161, 30.57 and 0 μg kg-1 , respectively. Produced mycoprotein includes essential amino acids at appropriate contents and the ratio of unsaturated to saturated fatty acid was nearly 2:1. Also, calcium, iron, magnesium and zinc were found in mycoprotein, which could have health beneficial impacts on consumers. Conclusion This study has provided information on safety aspects of mycoprotein production by F. venentaum IR372C from date wastes. However, further studies with focus on long-term clinical benefits of diets containing mycoprotein are necessary. © 2020 Society of Chemical Industry.

The trend towards functional foods and healthy diets encourages researchers to produce new probiotic food products with improved probiotic delivery methods. Recently, edible films have been applied as carriers for probiotics, improving their survival in the foods and the gastrointestinal tract. This article is structured as follows: a description of edible films as probiotic carriers is followed by an introduction of the materials used as edible films in three main chapters (1) hydrocolloids (polysaccharides and proteins), (2) lipids and (3) composites. Then, probiotic viability in all mentioned edible films is discussed in detail and the impact of prebiotic incorporation is mentioned. Microbial, physicochemical, and sensory properties of edible film containing probiotics in food matrices are reviewed. Finally, the application of probiotic edible films in different food products is described.

Introduction: The application of biosorbents like bacteria, yeast, and algae is a biotechnological method for eliminating heavy metals from the environment. These microorganisms can also be used for the decontamination of heavy metal in food and water. Methods: In this study, we investigated the Cadmium (Cd) biosorption in milk by using Saccharomyces cerevisiae. For this purpose, Cd and S. cerevisiae were added to milk, and the bioremoval process was monitored for four days. We evaluated six variables, including exposure time, temperature, S. cerevisiae concentration, viability yeasts, shaking rate, and initial Cd concentration in the bioremoval process. Results: The analysis of ANOVA showed that among the above six variables, S. cerevisiae concentration, initial Cd concentration, and exposure time were statistically significantly associated with Cd removal (P values ≤0.05). The highest biosorption (70%) was observed after 4 days with 30×108 CFU S. cerevisiae in milk containing 80 μg/L of Cd. Conclusion: Our findings provided further evidence for S. cerevisiae as a powerful biosorbent for Cd removal from milk and a potentially safe and green tool for providing safe and healthy food supply.

A major obstacle in the utilization of phenolic antioxidant compounds is their sensitivity and as a result stability issue. The current study aimed to encapsulate polyphenolic compounds, extracted from Rosemary, in liposomes prepared by the Mozafari method without the utilization of toxic solvents or detergents. The extract was prepared and converted into a powder by freeze-drying. The process conditions were optimized using response surface analysis, and the optimal parameters were as follows: phosphatidylcholine (PC), 2.5% (25 mg/mL); extract, 0.7% (7 mg/mL); process temperature, 70 °C and process time, 60 min. The entrapment efficiency in optimal sample was 54.59%. Also, optimal glycerosomes formulation were finally physicochemical characterized (permeability, zeta potential, and size distribution). The mean size of empty and containing rosemary extract glycerosome were 265.4 nm and 583.5 nm, respectively, and the Z-potential of optimal glycerosome was -65.1 mV. Total phenolic content was obtained 151.38 mg gallic acid/g extract, in optimal liposomal formulation, which was measured by Folin-Ciocalteu's phenol reagent. Also, the antioxidant activity of rosemary extract by DPPH for the free and optimal liposomal formulation was determined to be 84.57% and 92.5% respectively. It can be concluded that the liposomal rosemary extract formulation prepared in this study, employing a safe, scalable, and green technology, has great promise in food and pharmaceutical applications., Antioxidant, Liposome, Mozafari method, Polyphenols, Rosemary extract.

The biosorption of heavy metals by microorganisms has attracted the interest of food researchers as the last approach to reduce the risk of their absorption in the human body. But the stability of yeast-metal complexes under simulated gastrointestinal conditions has not been investigated. In this study stability of complex as well as isotherm and kinetic models of biosorption have been studied. Also, the impact of some pretreatment on yeast biosorption was studied to check the possible impact of different environmental conditions in food processing. Data showed a risk of heavy metal release in simulated gastrointestinal conditions. The best biosorption of metals from aqueous solutions by

Nanoclays have received special attention due to their wide range of industrial applications due to some inherent properties. Nowadays one of the most active areas of nanoclays research is their employ in food packaging. In this paper, at first, the reasons of nanoclay applications are introduced. Then critical issue in developing food packaging materials are reviewed to minimize gasses and other small molecules transfer between out-side packaging environment and food. The reason for improvement of permeability of films is discussed. The permeability of nanocomposite films may be determined using two factors: diffusion and solubility coefficients. Then antimicrobial activity of clay-based nanocomposites and its mechanism and factors influencing on it are mentioned. The way of evaluation of mechanical properties of the nanocomposite films and strategies for improvement are introduced. Finally, other applications of nanoclays e.g. controlled release of various bioactive molecules and development of reinforced food contact materials have been introduced.

Non-alcoholic beer is one of the most popular soft drink in Islamic countries. Inevitably this valuable product experiences prolonged periods of storage prior to consumption. In the recent project, four famous Iranian non-alcoholic beer brands (A, B, C and D) were stored for 6 month in three types of packaging materials (PET, glass and tin can bottles) at two temperature conditions (4 and 24 ̊C). Ethanol production during storage periods in all beer brands samples was determined. Results obtained showed that an increase in temperature during storage leads to ethanol production, significantly. Moreover storage periods had significant effect on enhancing ethanol concentration in beers. Furthermore, experimental data showed that the PET packaging materials influenced ethanol concentration in beers, impressively. In general, all three factors had significant effect on ethanol production in non-alcoholic beers however maximum ethanol concentration (0.240 w/v %) in beers did not exceed of allowed amount (0.5 % V/V) in non-alcoholic beers.

Increased urinary oxalate is considered a major risk factor in the formation of calcium oxalate kidney stones. Gut microbiota may reduce the risk of stone formation. Anyway, the first step for any research about monitoring of oxalate content (both in vitro and in vivo) is a determination of its concentration, while there are different methods reported in the literature for oxalate content determination. In this research, the main reported methods including titration with two titrators (potassium permanganate, and NaOH) as well as enzymatic method (oxalate assay kit) are presented and compared for the measurement of oxalate in both inoculated and non-inoculated media.

Production of frozen ready-to-bake bakery products has gained significant attention during the past few years. However, the freezing process during the production of frozen bakery products may decrease the quality especially in the case of suppression of the activity of baker yeast. Great improvements in the quality of frozen bakery products may be achieved by increasing the stability of yeast during freezing storage. Many microorganisms have different kinds of mechanisms to suppress environmental, freezing or thawing stresses. In this review paper, reported strategies which are used for rising tolerance of microorganisms, especially yeast, are reviewed. One of the introduced protective procedures is the accumulation of special intra-cellular metabolites by some microorganisms. Two main key metabolites in this regard are trehalose and proline (which act as an osmoprotectant and decrease the melting point of DNA), which are introduced in this review article. Also, cloning strategies for increasing their bioaccumulation are pointed out, and their mechanisms of action are described. Finally, overexpression of SNR84 gene as an another microbial strategy for surviving in harsh environmental conditions is (small nucleolar RNAs) mentioned, which leads to ribosomal pseudouridines (responsible for freezing tolerance and decreasing growth rate of organisms).

Objectives: Studies have shown that probiotics may decrease anxiety symptoms, but to our knowledge so far no trial has investigated the effects of probiotics in generalized anxiety disorder (GAD). ...

Vitamin B12 production by using propionibacteria and enriching food to produce functional foods is an important subject for researches. Some microorganisms have the potential to produce a wide range of components that are health promoting for human. Among them Propionibacteria has been identified as an effective producer of vitamin B12 and anti-microbial compounds such as propionic acid for decades. In this study at first, the structure, health beneficial effects and properties of vitamin B12 as well as scaled up production of vitamin are mentioned. Then biotechnological strategy is described as a solution to overcome vitamin deficiency and production of functional food. Finally, the specification of propionibacteria and its growth condition as well as bacterium ability to produce some other interesting metabolite in human food as byproduct are discussed.

Aims: The aim of this study was to evaluate the elimination of patulin ( PAT ) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content. Methods and Results: A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2 3% (w/v) fructooligosaccharide, 213 mg l 1 ascorbic acid and 14 g l1 citric acid to apple juice with inoculating 36 9 1011 CFU per ml, L. plantarum improved the efficiency of PAT removal to 9591% during 6 weeks cold storage. SDS-PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage. Conclusion: Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice. Significance and Impact of the Study: Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.

Graphene-based materials with their astonishing properties including exceptional thermal and electrical conductivity, strong mechanical characteristics, as well as antibacterial characteristics have many promising applications in industry and medicine. Graphene-based materials have been utilized in different fields of medicine such as thermal therapy, drug delivery and cancer therapy. In addition, the prevalence of bacterial multidrug resistance has attracted worldwide attention. Therefore, there is a growing tendency to use nanomaterials, especially graphene family to overcome this problem. To date, no specific mechanism for antibacterial activity of graphene-family has been reported. This review briefly discusses the physiochemical properties of graphene nanomaterials with a focus on the different antibacterial mechanisms, surface engineering and nanosheets size to provide a better insight for further research and development.

Since more than twenty years ago, some species of bacteria and fungi have been used to produce protein biomass or single-cell protein (SCP), with inexpensive feedstock and wastes being used as their sources of carbon and energy. The role of SCP as a safe food and feed is being highlighted more because of the worldwide protein scarcity. Even though SCP has been successfully commercialized in the UK for decades, study of optimal fermentation conditions, various potential substrates, and a broad range of microorganisms is still being pursued by many researchers. In this article, commonly used methods for the production of SCP and different fermentation systems are briefly reviewed, with submerged fermentation being highlighted as a more commonly used method. Emphasis is given to the effect of influencing factors on the biomass yield and productivity in an effort to provide a comprehensive review for researchers in related fields of interest.How to cite: Reihani SFS, Khosravi-Darani K. Influencing factors on single cell protein production by submerged fermentation: A review. Electron J Biotechnol 2019;37. https://doi.org/10.1016/j.ejbt.2018.11.005. Keywords: Aeration, Agricultural waste, Algae, Bacteria, Biomass, Fermentation condition, Fungi, Population growth, Poverty, Protein demand, Single-cell protein, Submerged fermentation

Heavy metals are natural elements in the Earth’s crust that can enter human food through industrial or agricultural processing, in the form of fertilizers and pesticides. These elements are not biodegradable. Some heavy metals are known as pollutants and are toxic, and their bioaccumulation in plant and animal tissues can cause undesirable effects for humans; therefore, their amount in water and food should always be under control. The aim of this study is to investigate the conditions for the bioremediation of heavy metals in foods. Various physical, chemical, and biological methods have been used to reduce the heavy metal content in the environment. During the last decades, bioremediation methods using plants and microorganisms have created interest to researchers for their advantages such as being more specific and environmentally friendly. The main pollutant elements in foods and beverages are lead, cadmium, arsenic, and mercury, which have their own permissible limits. Among the microorganisms that are capable of bioremediation of heavy metals, Saccharomyces cerevisiae is an interesting choice for its special characteristics and being safe for humans, which make it quite common and useful in the food industry. Its mass production as the byproduct of the fermentation industry and the low cost of culture media are the other advantages. The ability of this yeast to remove an individual separated element has also been widely investigated. In countries with high heavy metal pollution in wheat, the use of S. cerevisiae is a native solution for overcoming the problem of solution.This article summarizes the main conditions for heavy metal absorption by S. cerevisiae.How to cite: Massoud R, Hadiani MR, Khosravi Darani K, et al. Bioremediation of heavy metals in food industry: Application of Saccharomyces cerevisiae. Electron J Biotechnol 2019;37. https://doi.org/10.1016/j.ejbt.2018.11.003. Keywords: Arsenic, Bioaccumulation, Bioremediation, Biosorption, Cadmium, Foods, Heavy metals, Lead, Mercury, Pollutants, Yeast

Kombucha can be produced by coculture of a consortium of bacteria and fungi in a sweetened black tea. Determining the type of microbial population as well as their survival is important because they lead to beneficial and sensory properties of the product. In this study, microorganisms were isolated from kombucha and identified using culture and molecular methods and vacuum dried. Also total phenol content, and antioxidant properties of beverage were characterized. Microorganism viability and sensory evaluation was conducted by flow cytometery and a 5-point hedonic test before and after drying. 8-isolated species were recorded in NCBI. Lactobacillus and Kumagataeibacter and Weissella spp. were the bacterial species, while Starmella bacillaris and Hanseniaspora uvarum were the 2-yeast species identified in kombucha beverage. Microbial count increased from 3.59% on the start day to 96.6% on day 14. The results of sensory evaluation show that, in general, the produced kombucha drink was accepted by the evaluators. The highest score for overall acceptance on day 14 was equal to 4.6. Starmella bacillaris and Hanseniaspora uvarum were first isolated from kombucha with enhanced antioxidant properties. These strains, together with yeast are recommended for use in beverage fermentation processes to production of bioactive compounds.

A major obstacle in the utilization of phenolic antioxidant compounds is their sensitivity and as a result stability issue. The current study aimed to encapsulate polyphenolic compounds, extracted from Rosemary, in liposomes prepared by the Mozafari method without the utilization of toxic solvents or detergents. The extract was prepared and converted into a powder by freeze-drying. The encapsulation protocol was optimized by changing the main process variables (i.e. liposomal ingredients, process temperature, and time). Results demonstrated that to achieve the highest rate of encapsulation, the best concentration of phosphatidylcholine (PC) and the extract were ca. 2.5% and 0.7% (w/w) respectively. The optimum process temperature and time were 70°C and 60 minutes respectively. It can be concluded that the liposomal rosemary extract formulation prepared in this study, employing a safe, scalable, and green technology, has great promise in food and pharmaceutical applications.

In this study, stability of yeast-metal complexes under simulated gastrointestinal condition, isotherm and kinetic models of absorptions, and the effects of pretreatments on biosorption has been studied. Results showed that the best biosorption of metals from aqueous solutions by Saccharomyces (S.) cerevisiae may be achieved after NaOH pretreatment for Mercury (Hg) 90.6%. While biodecontamination of Lead (Pb) 37.48%, Arsenic (As) 19.44%, and Cadmium (Cd) 39.9% by untreated yeast was better. In gastrointestinal condition Hg and Cd-yeast complexes were more stable and biosorption of Cd and Pb increased. Bonds of As and Hg-yeast complexes in digestion condition be reversible. The metals biosorption by untreated yeast followed the pseudo-second-order kinetic and The Langmuir isotherm models for all metals (As matched with Langmuir and Freundlich). In conclusion, using S. cerevisiae to limit the bioavailability of heavy metals in fermented drinking and dairy after digestion condition cannot be safe and metal-yeast bonds are reversible.

Arsenic poisoning constitutes a major threat to humans, causing various health problems. Almost everywhere across the world certain “hotspots” have been detected, putting in danger the local populations, due to the potential consumption of water or food contaminated with elevated concentrations of arsenic. According to the relevant studies, Asia shows the highest percentage of significantly contaminated sites, followed by North America, Europe, Africa, South America and Oceania. The presence of arsenic in ecosystems can originate from several natural or anthropogenic activities. Arsenic can be then gradually accumulated in different food sources, such as vegetables, rice and other crops, but also in seafood, etc., and in water sources (mainly in groundwater, but also to a lesser extent in surface water), potentially used as drinking-water supplies, provoking their contamination and therefore potential health problems to the consumers. This review reports the major areas worldwide that present elevated arsenic concentrations in food and water sources. Furthermore, it also discusses the sources of arsenic contamination at these sites, as well as selected treatment technologies, aiming to remove this pollutant mainly from the contaminated waters and thus the reduction and prevention of population towards arsenic exposure.

This study aimed to evaluate the capacity of Saccharomyces cerevisiae for Cadmium absorption in milk. Nowadays, one of the most serious problems of the industrialized world is heavy metal pollution. Applying microorganisms as novel biotechnology is very useful, especially in foodstuffs. Among the biosorbents used for heavy metal removal, Saccharomyces cerevisiae has received increasing attention due to its popularity in the food industry. In this regard, the effects of some important factors such as the initial metal concentration, biomass concentration and contact time on the biosorption capacity of Saccharomyces cerevisiae were studied. The biosorption was analyzed by the inductively coupled plasma mass spectrometer (ICP-MS). The maximum cadmium (Cd) removal (70%) was at 80 &mu, g/L of Cd concentration in milk samples containing 30 &times, 108 CFU Saccharomyces cerevisiae at the end of storage time (the 4th day). There were no significant differences in the sensory and physicochemical properties (pH, acidity and density) of milk samples during storage (p &lt, 0.05). The isotherm studies were followed by two popular models, Langmuir and Freundlich, and the results showed a better fit to the Langmuir isotherm. Altogether, the results of this study demonstrate that the approach of using this valuable yeast could be applied for food detoxification and producing healthier foodstuffs.

Recently, researchers have reported the presence of patulin as a mycotoxin in commercial apple products, especially apple juices. The aim of this study was to assess adsorption of patulin from artificially contaminated apple juice using two lactic acid bacteria (LAB) strains of Lactobacillus acidophilus ATCC 4356 and Lactobacillus plantarum ATCC 8014. Furthermore, effects of five physical and chemical pretreatments on the patulin adsorption were investigated. Results demonstrated that patulin adsorption abilities of both strains increased with NaOH pretreatment but decreased after autoclaving. The NaOH-treated L. plantarum ATCC 8014 showed the best removal rate (59.74%) after 48 h of refrigerated storage, compared with the NaOH-treated L. acidophilus ATCC 4356 (52.36%). Moreover, stability of the LAB-patulin complex was assessed in simulated gastrointestinal tract conditions and a low quantity of patulin was released into the solution. The patulin adsorption process by NaOH-treated L. plantarum ATCC 8014 followed Freundlich isotherm model and pseudo-second-order kinetic model. Fourier transform infrared spectroscopy showed that polysaccharide and protein components of the L. plantarum ATCC 8014 cell wall played key roles in patulin adsorption. The major functional groups of the cell wall that were involved in adsorbing patulin included -OH/-NH, -CH2, C=O, and C-O groups. The current results suggest that NaOH-treated L. plantarum ATCC 8014 cells include the potential to detoxify patulin-contaminated apple juices.

In the present study, green tea extract was encapsulated in liposomes prepared by Mozafari method (without any organic solvents) and characterized for its physicochemical properties e.g. encapsulation efficiency, particle size and z- potential. The obtained results for encapsulation efficiency, particles size and z- potential were 51.34, 419 nm and -57 mV, respectively. Total polyphenol content of green tea was obtained 164.2 mg gallic acid /g extract. Free radical scavenging activities of free and liposomal extract, with using DPPH method were measured 90.6% and 93.37% respectively. Antioxidant activity of ethanolic extract of green tea in free and liposomal form were measured at concentration of 200, 600 and 1000 mg/L on the oxidative stability of canola oil during 60°C temperature for 0, 4, 8, 12, 16, 20, 24, 28 and 32 days. The results compared with synthetic antioxidant butylated hydroxytoluene at 200 mg/L. To evaluate antioxidant activity on canola oil stability, peroxide value, Thiobarbitoric acid, anisidine value, TOTOX and rancimat test measured. Results showed that liposomal green tea extract acted more effective than free extracts. Also, 600 mg/L concentration of green tea extract showed significant antioxidant activity in compare to others. The increasing storage time and different concentrations of ethanolic green tea extracts had significant effects on canola oil stability (P≤0.05). The obtained results showed green tea extract could act as an effective antioxidant. Green tea extract in free and liposomal form at 600 mg/L concentration resulted stronger function than butylated hydroxytoluene synthetic antioxidant.

Coronaviruses such as SARS (severe acute respiratory syndrome), MERS (Middle East respiratory syndrome), and newly emerged SARS-CoV-2, also called 2019-nCoV and COVID 19, have caused worldwide outbreaks in different time periods. There are many studies about chemical and natural drugs to treat these coronaviruses by inhibiting their proteases or their protein receptors through binding to amino acid residues. Plants secondary and primary metabolites are considered as potential drugs to inhibit various types of coronaviruses. IC50 value (the concentration in which there is 50% loss in enzyme activity) and molecular docking score and binding energy are parameters to understand the metabolites ability to inhibit the specific virus. In this study we did review on more than 110 papers on plant metabolites effect on different coronaviruses. Secondary plant metabolites such as polyphenols (flavonoids, coumarins, stilbenes), alkaloids, terpenoids, organosulfur compounds saponins, saikosaponins, lectins, essential oils, nicotianamine and primary metabolites such as vitamins.

Dietary intake of fat, salt and sugar is important for prevention of noncommunicable diseases; therefore, evaluation of these constituents in industrial packaged foods is necessary.To compare the levels of fat, salt and sugar in mayonnaise and salad dressings commercialized in the Islamic Republic of Iran in 2017 and 2019, and to monitor compliance with standard limits.The levels of fat, salt and sugar in 12 mayonnaise and 47 salad dressing samples collected from an Iranian market were evaluated according to the Iranian Institute of Standards and Industrial Research of Iran (ISIRI) and compared between 2017 and 2019.We determined compliance with ISIRI limits and other standard targets. The salt content of mayonnaise samples significantly decreased from 2.03 (standard deviation; 0.3) g/100 g in 2017 to 1.61 (0.12) g/100 g in 2019 (P = 0.031). Total sugar level of mayonnaise samples significantly decreased from 5.97 (1.14) g/100 g in 2017 to 3.63 (0.53) g/100 g in 2019 (P = 0.005). The total sugar level of salad dressings significantly decreased from 8.97 (2.34) g/100 g in 2017 to 1.58 (2.65) g/100 g in 2019 (P = 0.039). Compliance of mayonnaise and salad dressing fat contents with ISIRI limits increased from 42.9% and 84.6% in 2017 to 100% and 90.5% in 2019, respectively. None of the mayonnaise samples met the British Food Standards Agency salt target (maximum 1.25 g/100 g) in 2017 and 2019.Reformulation of these products for reduction of salt and sugar content is necessary.دراسة مقارنة لمحتويات المايونيز وصلصات السَلَطَات من الملح وإجمالي الدهون والسكر في السوق الإيرانية.خدیجه خوش طینت، بالیز کوهی کمالی، رزیتا کمیلی فنود، سارا سهراب وندی، کیانوش خسروی دارانی، مهرداد محمدی، حدیثه زند رجبی، المیرا توکلی، مهدیه صالحی، غزاله بهرامیان، زهرا وثوقی.يُعتبر المدخول الغذائي من الدهون والملح والسكر مهمً من أجل الوقاية من الأمراض غير السارية؛ ومن ثَمَّ، من الضروري تق ييم هذه المكونات في الأغذية الصناعية المعبأة.هدفت هذه الدراسة إلى مقارنة مستويات الدهون والملح والسكر في المايونيز وصلصات السلطات التي جرى تسويقها في جمهورية إيران الإسلامية في عامي 2017 و 2019، ورصد الامتثال للحدود المعيارية.خضعت مستويات الدهون والملح والسكر في 12 عينة من المايونيز و 47 عينة من صلصات السلطات التي جُعت من إحدى الأسواق الإيرانية للتق ييم وفقًا لمعهد المعا يري والبحوث الصناعية في إيران وأُجريت مقارنة بينها في عامي 2017 و 2019.قررنا الامتثال لحدود معهد المعا يري والبحوث الصناعية في إيران والأهداف القياسية الأخرى. ولقد انخفض محتوى الملح في عينات المايونيز من 2.03 (بانحراف معياري؛ 0.3) جرام/ 100 جرام في عام 2017 إلى 1.61 (0.12) جرام/ 100 جرام في عام 2019 (القيمة الاحتمالية = 0.031). وانخفض المستوى الإجمالي للسكر في عينات المايونيز انخفاضًا كبيرًا من 5.97 (1.14) جرام/ 100 جرام في عام 2017 إلى 3.63 (0.53) جرام/ 100 جرام في عام 2019 (القيمة الاحتمالية = 0.005). كما انخفض المستوى الإجمالي للسكر في عينات صلصات السلطات انخفاضًا كبيرًا من 8.97 (2.34) جرام/ 100 جرام في عام 2017 إلى 1.58 (2.65) جرام/ 100 جرام في عام 2019 (القيمة الاحتمالية = 0.039). وارتفع الامتثال لحدود معهد المعا يري والبحوث الصناعية في إيران بالنسبة لمحتويات الدهون في منتجات المايونيز وصلصات السلطات من 42.9٪ و 84.6٪ في عام 2017 إلى 100٪ و 90.5٪ في عام 2019، على التوالي. ولم تستوف أي من عينات المايونيز مستوى الملح المُستهدف وفقًا لوكالة المعا يري الغذائية البريطانية (بحد أقصى 1.25 جرام/ 100 جرام) في عامي 2017 و 2019.من الضروري إعادة تر يكب محتويات هذه المنتجات لتقليل محتوى الملح والسكر.Étude comparative des teneurs en sel, en graisses totales et en sucre de la mayonnaise et des sauces pour salade du marché iranien.L’ apport alimentaire en graisses, en sel et en sucre est important pour la prévention des maladies non transmissibles ; il est donc nécessaire d’évaluer ces constituants dans les aliments industriels emballés.Comparer les niveaux de graisse, de sel et de sucre dans la mayonnaise et les sauces pour salade commercialisées en République islamique d’Iran en 2017 et 2019, et surveiller le respect des limites standard.Les niveaux de graisse, de sel et de sucre dans 12 mayonnaises et 47 échantillons de sauces pour salade collectés sur un marché iranien ont été évalués selon l’Institut iranien des normes et de la recherche industrielle (ISIRI) et comparés entre 2017 et 2019.Nous avons déterminé la conformité aux limites ISIRI et aux autres objectifs standard. La teneur en sel des échantillons de mayonnaise a sensiblement diminué, passant de 2,03 g/100 g (écart type ; 0,3) en 2017 à 1,61 g/100 g (0,12) en 2019 (p = 0,031). Le taux de sucre total des échantillons de mayonnaise a significativement diminué, de 5, 97 g/100 g (1,14) en 2017 à 3,63 g/100 g (0,53) en 2019 (p = 0,005). Le taux de sucre total des sauces pour salade a considérablement baissé, de 8,97 g/100 g (2,34) en 2017 à 1,58 g/100 g (2,65) en 2019 (p = 0,039). La conformité de la teneur en graisse de la mayonnaise et de la sauce pour salade aux limites ISIRI est passée de 42,9 % et 84,6 % en 2017 à 100 % et 90,5 % en 2019, respectivement. Aucun des échantillons de mayonnaise n'a atteint l'objectif fixé par la British Food Standards Agency pour le sel (au maximum 1,25 g/100 g) en 2017 et 2019.Il est nécessaire de modifier la formulation de ces produits pour réduire la teneur en sel et en sucre.

The potential of Saccharomyces cerevisiae for bioremoval of low concentrations of Hg2+ ions at ppb level in aqueous solutions was investigated. The effects of biomass, initial pH-value and initial Hg concentration on the removal efficiency of yeast were studied, and these parameters were optimized by central composite design. Verification of Hg2+ removal data was accomplished based on analytical quality assurance before instrumental analysis. Obtained data revealed that the optimal conditions for Hg biosorption were: 5.45, 79.8 μg/L and 47.7 × 107 CFU for pH-value, initial Hg2+ concentration and biomass, respectively; the maximum Hg2+ removal efficiency under optimal conditions was found to be 88.9%. These findings suggest that, in addition to its known ability to remove high levels of heavy metals in wastewater, S. cerevisiae can even be used for mitigation of very low concentrations of precarious elements such as mercury, usually considered as pollutants in water treatment and food processing industry.

The present study refers to application of Saccharomyces cerevisiae for bioremoval of very low amounts of heavy metals from aqueous media. The impact of process variables on biosorption of lead (II) and cadmium (II) by S. cerevisiae was first evaluated with Taguchi screening design. After determining of significant variables, optimization of biosorption process was performed by 3 independent parameters (pH, biomass, initial ion concentration) using a central composite design. So, twenty test runs were done and the experimental data fitted to the second-order polynomial models. The analysis of variance of the quadratic models showed that the models are highly significant. The adjusted conditions in the best set was 5, 52.5 µg/l and 32.5 × 107 CFU for pH, heavy metal concentration and biomass, respectively. Behavior of biosorption system in a batch process was analyzed by 3D plots which represented dual simultaneous interaction effects of variables on metal biosorption yield. The model explained that heavy metal biosorption in aqueous solution is affected by all the three factors studied. An optimum lead (II) and cadmium (II) biosorption yield of 70.3% and 76.2% were found at initial ion concentration of 65.0 and 62.6 µg/l, and S. cerevisiae of 15.0 and 15.2 × 107 CFU, respectively. The results suggest that S. cerevisiae, as a natural, low-cost and abundant sorbent, has the potential to be used in biosorption of very low concentrations of lead and cadmium, which is useful to reduce the contaminations of drinking water and foodstuff with green technologies.

Mycotoxins, which are toxic metabolites produced by specific fungi in food crops, can cause serious problems for human’s health. Ochratoxin A is a natural toxin produced by Aspergillus spp. and Penicillium spp. These fungi can grow in different plants and climates, and therefore, contaminate the crops all over the world. Ochratoxin A, as one of the most common mycotoxin, is a potentially carcinogen biometabolite found in a wide range of foods from cereals to spices. This review illustrates the efficient prevention and remediation strategies to eliminate this hazardous mycotoxin. Its chemical structure, toxic effects, and safe intake will be briefly described.

Phospholipase A1 has been used in degumming process of vegetable oils and release functional free fatty acids and lysophospholipid. This study was aimed to isolate and identify a new Trichoderma atroviride sp. ZB-ZH192 as producer of PLA1. Then gamma rays mutants with increased efficiency of extracellular production were used for purification and characterization of PLA1. The maximum protein content (0.03 mg), activity (594 U), and specific activity (1220 U/mg protein) of enzyme from T. atroviride sp. ZB-ZH292 was found at pH 6 and 60 °C, which is more comparing to wild type. The molecular weight of phospholipase A1 was detected as 40 kDa by electrophoresis. To confirm the activity of phospholipase, zymography method was used. Results indicate that the purified phospholipase A1 from mutant source had suitable potential to serve as a biocatalyst in vegetable oil processing degumming.

Food contamination such as toxins and heavy metals has been increasing in the last few decades as a result of industrialization in general and as part of food production in particular. Application of microorganisms in toxins and heavy metals bio-removal has been documented and applied as a favorable decontamination approach due to being environmentally friendly, reasonably simple, and economically feasible. Lactobacilli have been proposed and applied as a beneficial biologic sorbent for toxins and heavy metals in processes of reducing their hazardous bio-availability. The purpose of this review is to summarize the known role of Lactobacillus bacterial species in food bio-decontamination processes. After a quick glimpse of the worthy properties of lactobacilli, their cell wall structure is mentioned. Then the potential role of Lactobacillus strains for mycotoxins (aflatoxins, patulin, ochratoxin A, fumonisins, zearalenone, cyanotoxins, and trichothecenes) and heavy metals (lead, arsenic copper, mercury, cadmium, zinc, aluminum, chromium, and iron) bio-removal were described. In addition, the role of various factors in removal yield and the decontamination mechanism were explained. Finally, the lactobacilli-contaminant stability, in vivo studies, and being a friend or foe of Lactobacillus bacteria are discussed.