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The aim of the study was to evaluate antimicrobial effect of extract of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) to prevent growth of pathogenic bacteria (Staphylococcus aureus, Geotrichum candidium) was studied industrial Doogh samples. For this purpose, three levels of concentration of extract that containing (0, 0.075, 0.15 v/v) was prepared. Survival or decrease in the bacterial population in 40 treatments (3 times repeated) in the samples of sterilized Doogh, which that contain a suspension of pure specific strains of Staphylococcus and Geotrichum in the during 24 hours and 14 days by measuring the kinetics of bacterial pathogens was investigated using response surface design. Analysis Results in the inhibition effects of natural antibiotic agent in the Doogh samples revealed that concentrations of thymus extract % 0.14 (v/v), Mentha oil % 0.11 (v/v) and Ziziphora oil % 0(v/v) is the inoculation rate, which in most circumstances Reduction Staphylococcus aureus in 24 h 2.84Log/ml, 7 days in the 1.63 Log/ml. [ABSTRACT FROM AUTHOR]

Buffalo meat is naturally perishable, making it susceptible to spoilage due to its high moisture content and vulnerability to microbial contamination. Edible coatings have attracted attention as a packaging method that can prolong the shelf life of meat. The study aimed to examine the impact of a combination of Lepidium sativum mucilage (LS) coating and propolis extract (PE) on prolonging the shelf life of buffalo meat. The chemical characteristics (chemical compounds, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity, and cytotoxicity) and antimicrobial activity of the PE (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) were investigated. The effect of the PE on the cell wall of pathogenic bacteria was examined using a scanning electron microscope. Biological properties of LS (TPC, TFC, antioxidant activity and antimicrobial effect (pour plate method)) was investigated. Different concentrations of PE (0, 0.5, 1.5, and 2.5%) were added to the coating mixture containing LS, and their effects on extending the shelf life of buffalo meat samples stored at 4°C for 9 days were assessed. The PE included gallic acid, benzoic acid, syringic acid, 4-3 dimethoxy cinnamic acid, p-coumaric acid, myricetin, caffeic acid, luteolin, chlorogenic acid, and apigenin. The PE was determined to have a TPC of 36.67 ± 0.57 mg GAE/g and a TFC of 48.02 ± 0.65 mg QE/g. The extract's radical scavenging activity ranged from 0 to 76.22% for DPPH radicals and from 0 to 50.31% for ABTS radicals. The viability of C115 HeLa cell was observed to be 94.14 μg/mL. The PE and LS, exhibited strong antimicrobial properties against pathogenic bacteria. The LS was determined to have a TPC of 15.23 ± 0.43 mg GAE/g and a TFC of 11.51± 0.61 mg QE/g. The LS was determined to have a DPPH of 429.65 ± 1.28 μg/mL and a ABTS of 403.59 ± 1.46 μg/mL. The microbiological analysis revealed that the LS+2.5%PE treatment was the most effective in inhibiting the growth of total viable count (6.23 vs. 8.00 log CFU/g), psychrotrophic bacteria count (3.71 vs. 4.73 log CFU/g), coliforms count (2.78 vs. 3.70 log CFU/g), and fungi count (2.39 vs. 3.93 log CFU/g) compared to the control sample. The addition of PE to the edible coating also demonstrated a concentration-dependent effect on preserving the moisture, pH, color, and hardness of the buffalo meat. Sensory evaluation results suggested that incorporating PE into the edible coating extended the shelf life of buffalo meat by three days. In the second stage of this paper, this investigation employed two distinct forecasting methodologies: the Radial Basis Function (RBF) and the Support Vector Machine (SVM), to predict a range of quality indicators for coated meat products. Upon comparison, the RBF model exhibited a higher level of accuracy, showcasing its exceptional capacity to closely match the experimental outcomes. Therefore, this type of food coating, renowned for its strong antimicrobial properties, has the potential to effectively package and preserve perishable and delicate food items, such as meat., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2024 Majdi et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

Listeria monocytogenes is a notable food-borne pathogen that has the ability to create biofilms on different food processing surfaces, making it more resilient to disinfectants and posing a greater risk to human health. This study assessed melittin peptide's anti-biofilm and anti-pathogenicity effects on L. monocytogenes ATCC 19115. Melittin showed minimum inhibitory concenteration (MIC) of 100 μg/mL against this strain and scanning electron microscopy images confirmed its antimicrobial efficacy. The OD measurement demonstrated that melittin exhibited a strong proficiency in inhibiting biofilms and disrupting pre-formed biofilms at concentrations ranging from 1/8MIC to 2MIC and this amount was 92.59 ± 1.01% to 7.17 ± 0.31% and 100% to 11.50 ± 0.53%, respectively. Peptide also reduced hydrophobicity and self-aggregation of L. monocytogenes by 35.25% and 14.38% at MIC. Melittin also significantly reduced adhesion to HT-29 and Caco-2 cells by 61.33% and 59%, and inhibited invasion of HT-29 and Caco-2 cells by 49.33% and 40.66% for L. monocytogenes at the MIC value. Reverse transcription-quantitative polymerase chain reaction (RT-qPCR) revealed melittin's impact on gene expression, notably decreasing inlB (44%) and agrA (45%) gene expression in L. monocytogenes. flaA and hly genes also exhibited reduced expression. Also, significant changes were observed in sigB and prfA gene expression. These results underscore melittin's potential in combating bacterial infections and biofilm-related challenges in the food industry., (© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Yogurt contains various health-promoting components such as beneficial bacteria and bioactive peptides. However, plain yogurt is regarded as a poor source of phenolic compounds, vitamin C, and other substances that give a high antioxidant property to the product. Since the objective of this study was to evaluate the impact of the addition of different concentrated sweet pepper extracts (CSPE) to the yogurt milk formulation on some quality parameters of the probiotic set yogurt during 21 days of cold storage. For the production of probiotic yogurt samples, Lactobacillus acidophilus LA-5 was used as probiotic bacteria. The functional set yogurts containing 5% of yellow, orange, or red CSPE were prepared and compared with probiotic control yogurt (without CSPE). With incorporation of CSPE, a functional yogurt with high viable cell counts of probiotics (>10 8  cfu/g), appropriate acceptability (acceptance scores more than 7, i.e., good acceptability), and textural quality produced. Fortified CSPE yogurt displayed large flakes with irregular surface and more compact texture as compared to the control sample. Based on the results of the study, the yogurt sample having orange CSPE was selected as the best functional product. After 21 days of storage, orange CSPE had the highest hardness (173.33 mg), consistency (1183.33 mg/s), and probiotic counts (8.3 log cfu/g) than other yogurt samples., Competing Interests: The authors have declared no conflict of interest., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 10 8 and 3 × 10 9 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fresh pistachios were coated with LRM + Lbc and their physicochemical, microbial, and sensory properties were evaluated after 1-, 5-, 15-, 25-, and 35-day storage at 4 °C. By the end of storage day, in comparison to control, the presence of probiotic isolate in the edible coating (particularly LRM + Lbc3) led to a marked decrease in fungal growth (3.1 vs. 5.8 Log CFU/g), weight loss (6.7 vs. 8.1%), and fat oxidation (0.19 vs. 0.98 meq O 2 /kg), and preserved total chlorophylls (8.1 vs. 5.85 mg/kg) and phenols (31.5 vs. 20.32 mg GAE/100 g), and antioxidant activity (38.95 vs. 15.18%) of samples during storage period. Furthermore, LRM + Lbc3-coated samples had a probiotic number above the recommended level (6.85-9.29 log CFU/g) throughout storage. The pistachios coated with probiotic-enriched edible coatings were greatly accepted by panelists. In the next section, Gaussian Process Regression (GPR) was used for predicting some parameters including: weight loss, TSS, Fat content, PV, Soluble carbohydrate content, Viability, Total phenolic compounds, Antioxidant activity, Mold and yeast, Total chlorophylls, Total carotenoids, Color, Odor and Overall acceptance. The results indicated that, there is a good agreement between the actual and predicted data by GPR model and it can be used for similar situation to decrease the cost of laboratory tests and increase the respond of analysis., (© 2024. The Author(s).)

Since the dawn of civilization, people have turned to plants as a safe and efficient form of treatment for a variety of diseases. It has long been known that Calotropis procera has the potential to treat a number of diseases. In this study, the C. procera leaf aqueous extract was obtained using the maceration method, and p-coumaric was found to be the main compound. The extract was rich in phenols (174.82 mg gallic acid equivalent/g) and flavonoids (1781.7 µg quercetin equivalent/g). The extract had high antioxidant properties, as indicated by the IC 50 values obtained for 2,2-diphenyl-1-picrylhydrazyl (DPPH) (366.33 μg/mL) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) (169.04 μg/mL), as well as the ferric ions reducing antioxidant power (FRAP) (1.67 μg ascorbic acid equivalent/g of the extract). The cytotoxicity of the extract was evaluated against the survival of HT 29 cells, and the IC 50 was found to be 236.87 μg/mL. The most resistant and sensitive strains to the extract were Escherichia coli and Staphylococcus aureus, respectively. The morphological changes of these strains were demonstrated through scanning electron microscopy and confocal laser scanning microscopy. The C. procera extract could be therefore used as an antioxidant, antimicrobial, and anticancer agent., (© 2023. Springer Nature Limited.)

In this study, Lacticaseibacillus casei XN18 had a remarkable resistant to simulated gastrointestinal conditions, hydrophobicity (38.60%), auto-aggregation (29.80%), co-aggregation (21.10%), adhesion (9.50%), anti-adhesion (24.40-36.90%), antioxidant activity (46.47%), cholesterol assimilation (41.10%), and antimicrobial effect on some pathogenic microorganisms. The modified double layer method, and Enterobacter aerogenes (inhibition zone (IZ) = 9.10 mm) and Listeria monocytogenes (IZ = 14.60 mm) were the most sensitive and resistant pathogens to the probiotic strain. The Lb. casei was sensitive to ciprofloxacin (IZ = 23 mm) and nitrofurantoin (IZ = 25.10 mm), semi-sensitive to imipenem (IZ = 18.80 mm), erythromycin (IZ = 16.90 mm), and chloramphenicol (IZ = 17.90 mm), and resistant to ampicillin (IZ = 9.60 mm) and nalidixic acid (IZ = 9.90 mm). The Lb. casei showed no haemolytic and DNase properties, and it could therefore be used for health-promoting purposes. In the next section, multilayer perceptron (MLP) neural network (NN) and gaussian process regression (GPR) models with k-fold cross validation method were used for predicting the rate of probiotic viability based on three levels of pH and time. The results showed that GPR has the lowest error. The mean absolute percentage error (MAPE), root mean absolute error (RMSE) and coefficient of determination (R 2 ) for GPR and MLP models were 1.49 ± 0.40, 0.21 ± 0.03, 0.98 ± 0.05 and 6.66 ± 0.98, 0.83 ± 0.23 0.82 ± 0.09, respectively. So, the GPR model can be reliably used as a useful method to predict the probiotic viability in similar cases., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The aim of this study was to evaluate the probiotic potential of Lactobacillus brevis G145 isolated from traditional Khiki cheese, analyzing pH and bile resistance, physicochemical properties of the strain (hydrophobicity, auto- and co-aggregation), cholesterol removal, hydroxyl radical scavenging activity, adhesion ability to Caco-2 cells monolayer, and adhesion competition on Enterobacter aerogenes (competition, inhibition and replacement assays). Also, DNase, haemolytic activity, biogenic amine production and antibiotic susceptibility was investigated. L. brevis G145 was resistant to acidic pHs, bile salts, and simulated gastrointestinal conditions, and showed remarkable cell surface hydrophobicity (49.56%), co-aggregation (28.90%), auto-aggregation (34.10%), adhesion (9.40%), cholesterol removal (45.50%), and antioxidant (52.19%) properties. According to the results of well diffusion agar and disc diffusion agar tests, the highest and lowest inhibition zones were accounted for Staphylococcus aureus and Enterobacter aerogenes, respectively. The isolate did not show haemolytic, DNAse, and biogenic amine production properties. It was sensitive to antibiotics erythromycin, ciprofloxacin, and chloramphenicol, and semi-sensitive to imipenem, ampicillin, nalidixic acid, and nitrofurantoin. According to the findings of probiotic tests L. brevis G145 can be used as a in the food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Prangos ferulacea plant is very popular in Iran due to its unique properties in treating diseases and its special flavor. To check the characteristics of this plant, first, its extract was extracted using the maceration method. Its chemical composition was investigated using high-performance liquid chromatography (HPLC) that p-coumaric was identified as its main compound, and Fourier-transform infrared spectroscopy (FTIR) showed the presence of functional groups related to phenolic, flavonoid, tannins, and carboxylic acids such as caffeic acid and coumaric acid composition. Total phenol content (TPC), total flavonoid content (TFC), and beta-carotene were equal to 202.04 ± 5.46 mg gallic acid equivalent (GAE)/g dry weight, 1,909.46 ± 13 μg quercetin (QE)/g of dry weight, and 2.91 mg/100 g. The antioxidant property of the extract was evaluated using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radical scavenging and ferric reducing antioxidant power assay (FRAP). According to the IC50 obtained for DDPH (274 ± 7.2 μg/mL) and ABTS (120.45 ± 9.6 μg/mL) and FRAP values [1.92 ± 0.05 μg ascorbic acid equivalent (AAE)/g of extract], this extract had high antioxidant properties. Cytotoxicity was evaluated against the survival of HT 29 cells that IC50 was 82.15 ± 0.02 μg/mL. The antimicrobial property of the extract was calculated using disk diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). Listeria monocytogenes has the highest sensitivity to this extract and inhibition zone based on DDA and WDA method and with an MIC and MBC equal to 16 and 128 mg/mL has the least resistance. The morphology change of L. monocytogenes strain was proved through scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM). The extract caused a significant reduction in the transcription of genes involved in the film formation ability of L. monocytogenes . The obtained results fully prove the very practical and pragmatic characteristics of P. ferulacea ., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Jalil Sarghaleh, Alizadeh Behbahani, Hojjati, Vasiee and Noshad.)

Yogurt is a popular dairy product and its consumption has been progressively growing over the past few decades by raising consumers' health-consciousness. As yogurt is growing in popularity, manufacturers are continuously seeking for bioactive components such as probiotics and prebiotics, to produce functional yogurt with more beneficial health effects. Therefore, this study aimed to evaluate the effect of Malva neglecta (MN, 0, 5, 10 and 15%) and lactulose (0, 1 and 2%) as prebiotic substances on survival of Lactobacillus fermentum in a half-fat synbiotic stirred yogurt. The results revealed that with increasing MN and lactulose concentrations, the count of Lb. fermentum significantly increased ( p  < 0.05). At the end of 21-day cold storage, the count of probiotics in yogurt sample having 2% lactulose and 10-15% MN significantly was higher than control (8.37-8.4 vs. 7.73 Log cfu/g). With increasing the amount of MN and lactulose, firmness and chewiness of yogurt samples decreased while adhesiveness increased ( p  < 0.05). Scanning electron microscopy assessment shown that addition of MN and lactulose resulted in a higher moisture retention in the void spaces. The results revealed that by incorporating lactulose and MN in yogurt formulation, an appropriate synbiotic yogurt could be produced as a novel functional product., Competing Interests: Conflict of interestThe author(s) declared no conflicts of interest with respect to the research, authorship, and/or publication of this article., (© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network ( A ), and the distance between sequential cross-linking points ( ξ ) were 8.13, 8.07, 34,036.12 Pa·s 1/z , and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.

The effects of aerosolized citric acid-radio frequency (RF) pretreatment were evaluated on the quality characteristics of hot air-dried banana. The results showed that increasing the RF intensity elevated the total phenolic content (TPC), shrinkage, and color changes, while the TPC and color changes decreased with increasing the RF exposure duration. A rise in the RF intensity reduced the rehydration ratio (RR) and firmness of the samples. Aerosolization of citric acid rendered the preservation of the phenolic compounds of the samples to a higher extent, and TPC decreased from 311 ± 3.4 mg/g in fresh banana to 252.1 ± 4.24 mg/g in the samples treated with a RF of 27.12 Hz for 40 min, 280.5 ± 8.1 mg/g in the ones treated with 1% aerosolized citric acid for 40 min, and 162.5 ± 10.8 mg/g in the ones with no pretreatment. According to scanning electron microscopy ( SEM ), the application of aerosolized citric acid pretreatment caused tissue softening and the formation of cell holes in the samples. Cell wall collapse and damage were severe when RF was in use, which caused the blockage of some microchannels within the tissue. The Page model with the highest determination coefficient ( R 2 ) and the lowest root-mean-squared error (RMSE) and chi-square ( χ 2 ) was selected as the best model., Competing Interests: The authors have declared no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Nowadays, the tendency toward the application of natural preservatives to extent the shelf life of food products has grown. The purpose of the present research was to evaluate the effect of the basil seed mucilage (BSM)-based edible coating containing different concentrations of Mentha pulegium essential oil (MPEO) on the shelf life of the veal stored at refrigerator temperature. Firstly, the chemical composition and functional groups of MPEO were detected through gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Then, the BSM-based edible coatings containing 0%, 0.5%, 1%, 1.5%, and 2% MPEO were prepared, and the veal samples were coated with them. The physicochemical, microbial, and sensory properties of the samples were investigated during the 9-day storage period at 4°C. Twenty-five compounds were detected in MPEO with limonene being the major one (28.44%). The results revealed that the lightness, hardness, and moisture content of the samples decreased during storage. The coating containing the essential oil could properly restrain the rise in pH, peroxide value (PV), and thiobarbituric acid value (TBA). Based on microbial analyses, the shelf life of the coated sample without the essential oil and those containing 0.5%, 1%, 1.5%, and 2% of the essential oil were, respectively, extended up to 3, 6, 9, 9, and 9 days relative to the control. Moreover, the coating containing the essential oil produced no unfavorable effect on the sensory properties of the meat samples. In conclusion, the BSM-based edible coating containing different concentrations of MPEO can be applied as a natural preservative to enhance the resistance of meat products against microbial spoilage and fat oxidation., Competing Interests: The authors declare no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The objective of this study was to investigate probiotic, antimicrobial, technological and safety properties of lactobacillus strains isolated from local Iranian cheese made from raw milk. Six different samples were prepared, after serial dilution, culture was performed on MRS culture medium. The gram-positive and catalase-negative lactobacillus strains were subjected to grouping and identifying using biochemical tests, carbohydrates fermentation profiles, and 16S rDNA analysis. The results of sequence analysis showed the Lactobacillus spp. belonged to Lactobacillus brevis , Lactobacillus acidophilus , Lactobacillus plantarum, and Lactobacillus casei . After 3 hr incubation at pH=2, 3-6 log units of strains decreased which Lactobacillus acidophilus (B14) and Lactobacillus brevis (B2) showed highest resistance to low pH as well as simulated GIT juices. The highest and lowest hydrophobicity degree was belonged to L. acidophilus (B14) (65.9%) and L. casei (B22) (25.6%), respectively. Also, the highest auto-aggregation and coaggregation were observed in L. acidophilus (B14) (51.3%) and L . plantarum (B20) (43.6%). The adhered percentage of strains varied from 2.5% to 14.6%. L. plantarum (B20) showed highest proteolytic activity followed by L. acidophilus (B14). Also, the highest autolytic activity belonged to L. acidophilus (B14). All of the strains showed low acidifying potential, except for L . acidophilus (B17) which decreased 2.05 unit of pH after 24 hr. The isolates did not show lipolytic activity as well as biogenic amines production (except L. brevis B3). All of the strains were sensitive to chloramphenicol and erythromycin except L. acidophilus (B15) and L. casei (B22). All strains showed no hemolysis activity which make them safe for consumption. Based on the obtained results, L . acidophilus (B14) presented the best probiotic and technological characteristics and is proposed for using as coculture in the dairy industrial., Competing Interests: The authors have declared no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Gamma-aminobutyric acid (GABA) is a pharmaceutical, bioactive amino acid that can produce by some species of Lactic Acid Bacteria (LAB). For the first time, we evaluated the production of GABA by Lactobacillus brevis PML1 in the medium that contain the contaminant food bio-product like dairy sludge and soybean meal. GABA production was analyzed by chromatography (TLC, HPLC) and the features of fermented extract which contains this amino acid were evaluated. The results of Response Surface Methodology (RSM) of Central Composite Design (CCD) at p  < .05 showed 300 ppm of GABA production in optimal treatment including 14.77% dairy sludge powder, 6.27% soybean meal, and 0.49% ammonium sulfate (32°C for 120 hr fermentation). The results of fermented extract also showed the acceptable antimicrobial, antioxidant, and toxicity (against cancer cell) properties. Also, L. brevis PML1has not shown any hemolytic or DNase activity which confirm its safety aspects. According to the results, this new culture can be used as a cheap substrate to biological production of GABA, by L. brevis PML1 in various food and pharmaceutical formulations., Competing Interests: We wish to confirm that there are no known conflicts of interest associated with this publication., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

In this study, chicory essential oil (CEO) was obtained by hydrodistillation-based extraction method and it was rich in camphor (31.3%) and phenolic compounds with outstanding antioxidant and antimicrobial properties. The CEO was then incorporated into Lepidium perfoliatum seed mucilage (LPSM) based aqueous solution to prepare an active CEO-loaded LPSM edible coating. The effect of the edible coating was then investigated on the quality and shelf life of beef slices during 7 days storage at 4°C. The results revealed that beef slice coated with CEO-loaded LPSM edible coating had a significant inhibitory effect on its lipid oxidation and microbial growth. The CEO-LPSM coating also inhibited the weight and texture losses of beef slices during display more efficiently compared with the control and CEO-free LPSM coating. Besides, the beef slices coated with CEO-LPSM were the preferred samples in terms of sensory scores throughout the storage. Thus, using CEO-rich LPSM edible coating might inhibit decay and significantly improve the shelf life of fresh beef., Competing Interests: The authors have declared no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf-life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH-radical scavenging, ABTS-radical scavenging, and carotene-linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO-loaded PMSM edible coating for improving the shelf-life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli , Staphylococcus aureus , and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO-rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage., Competing Interests: The authors have declared no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography-mass spectrometry (GC/MS). The ostrich meat samples were coated with the mucilage containing the essential oil at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%, v/v. The control and the coated ostrich meat samples were kept at 4°C and analyzed for microbiological (total viable count, psychrotrophic count, Escherichia coli , Staphylococcus aureus , coliforms, and fungi), physicochemical (moisture content, pH, texture, and color parameters), and sensorial (odor, color, and total acceptance) characteristics during 9 days of storage. GC/MS identified 12 compounds in the essential oil, among which linalool was the major one (43.3%). The lightness (L* value) and hardness of all the ostrich meat samples were reduced during the storage. From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively. The coated ostrich meat containing 2% LO had an appropriate quality with an expanded shelf life. The results showed that neural network with 10 neurons in the hidden layer had the lowest mean squared error and mean absolute error and the highest correlation coefficient for predicting the quality and microbial properties of the coated meat samples during storage., Competing Interests: The authors declare no conflict of interest., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

In this study, whey powder was used as the basic compound for fermentation culture and the production of bioactive gamma-aminobutyric acid (GABA) compound. GABA is a nonprotein four-carbon amino acid that inhibits stress signals by preventing brain signals, reducing stress, and being effective in treating neurological disorders and decreasing the growth of cancer cells. Due to the side effects caused by the chemical type of GABA, the biological production of GABA has attracted. Three levels of whey powder (5%, 10%, and 15%), and monosodium glutamate (MSG) (1%, 3%, and 5%) were selected at temperatures (25, 30, and 37°C) and after fermentation, the presence of GABA in the culture medium was examined by thin-layer chromatography. The optimal amount of GABA was measured by using high-performance liquid chromatography. The results of the central composite design of the response surface methodology at a significant level of 95% showed that the optimal treatment was 14.96% whey powder, 4.95% MSG at temperature of 37°C and fermentation for 48 hr and under these conditions, GABA production was 553.5 ppm. The results of the fermented extract tests showed that the highest antimicrobial activity was on Escherichia coli and the highest free radical scavenging was 59.67%. The IC 50 level in the Caco-2 cancer cell cytotoxicity test was 39.5 mg/ml. According to the results, the combination of whey with MSG can be used as a cheap substrate to produce a valuable bioactive GABA product, and the cellular extract of this fermentation can also be used as an antimicrobial and antioxidant compound in food and pharmaceutical formulations., Competing Interests: The authors have declared no conflict of interest., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

This study examines the chemical constituents, antioxidant potential, antibacterial mechanism, and antiproliferative activity of Cinnamomum zeylanicum bark essential oil. The compositions of the oil were analyzed by GC-MS, and the major constituents were found to be ( E )-cinnamaldehyde (71.50%), linalool (7.00%), β -caryophyllene (6.40%), eucalyptol (5.40%), and eugenol (4.60%). C. zeylanicum essential oil contained remarkable levels of phenolic and bioactive compounds with outstanding ability to scavenge free radicals and inhibit β -carotene oxidation. The growth of pathogenic and spoilage bacteria, especially Gram-positive ones (i.e. Listeria innocua , Staphylococcus aureus , and Bacillus cereus ), was highly inhibited by the oil, compared to the Gram-negative pairs (i.e. Escherichia coli , Pseudomonas aeruginosa , and Salmonella typhi ). The cells of L. innocua and E. coli (as the most sensitive and resistant strains to the oil, respectively) treated with C. zeylanicum essential oil were observed by scanning electron microscopy to unravel structural changes. It was observed that the essential oil quickly exerted its antibacterial activity through disrupting cell envelope and facilitating the leakage of intracellular compounds. The essential oil had also a dose-dependent antiproliferative effect on adipose-derived mesenchymal stem cells (AT-MSCs), and the cell proliferation could be induced by low concentrations of the oil. The present study indicated that C. zeylanicum essential oil with remarkable antioxidant and antimicrobial properties could be applied to develop novel natural preservatives for food and medicinal purposes., Competing Interests: The authors declare no conflicts of interest., (Copyright © 2020 Behrooz Alizadeh Behbahani et al.)

The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant ( p  <  0.05 ) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage., (© The Korean Society of Food Science and Technology 2019.)

In this study, the antimicrobial effects of cumin essential oil (CEO) and its mechanism of action through scanning electron microscopy (SEM) against Escherichia coli and Listeria innocua were investigated. The SEM images were taken at 0, 12 and 24 h at the minimum inhibitory concentration (MIC). The chemical composition of CEO was identified through gas chromatography/mass spectrometry (GC-MS). The antimicrobial effects of CEO were evaluated by the methods of Kirby-Bauer, well diffusion agar, microdilution broth and minimum bactericidal/fungicidal concentration (MBC/MFC). Antioxidant activity was examined by the methods of β-carotene/linoleic acid inhibition and 2,2-diphenyl-1-picrylhydrazyl. Total phenol content (TPC) was measured by Folin-Ciocalteu method. The subsequent analysis of CEO through GC-MS revealed that cuminal (28.28%) was the major compound of CEO. CEO showed a high TPC of 89.45 ± 0.78 mg GAE/g. The free radical scavenging activity of CEO (based on IC 50 ) was equal to 9.10 ± 0.63 μg mL -1 . In addition, CEO showed a remarkably high inhibitory effect (63%) on β-carotene bleaching via neutralizing hydroperoxides, which are responsible for the oxidation of highly unsaturated β-carotene. The antimicrobial effect increased as a function of essential oil concentration. However, there were no inhibitory effects on E. coli at 5 mg mL -1 . The electron micrographs demonstrated that CEO caused an increase in the permeabilization of the cells and disrupted the membrane integrity., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Probiotics are microbial strains beneficial to human health if consumed in appropriate amounts. Their potential has recently led to a significant increase in research interest in their effects on the intestine, mainly by reinforcing the intestinal epithelium and modulating the gut microbiota. This study aimed to evaluate the probiotic features of Lactobacillus plantarum strain L15 based on adhesive properties for the inhibition of the adhesion of infectious pathogens. The molecular identification of the strain was performed from the sequencing of 16S ribosomal DNA with 27FYM and 1492R primers, and its probiotic features, including resistance to gastric juices, resistance to bile salts, and hydrophobicity were evaluated. The potential of Lactobacillus plantarum strain L15 to adhere to human adenocarcinoma intestinal cell line, Caco-2, as well as the auto and co-aggregation and anti-adherence activity against Escherichia coli were investigated. The results demonstrated that this strain has a desirable potential for passing through the low pH of the stomach and entering the intestines. Moreover, 54% hydrophobicity, 44% auto-aggregation, and 32% co-aggregation were observed for this strain. The adhesion level of Lactobacillus plantarum strain L15 to Caco-2 cells was 12%, and adhered lactobacilli cells were observed by scanning electron microscopy (SEM). Furthermore, this strain showed appropriate anti-adherence effects, including competition, inhibition, and replacement properties against Escherichia coli. The results indicated that Lactobacillus plantarum strain L15 had good potential for exerting antagonistic effects against E. coli., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The antimicrobial peptide Thrombocidin-1 (TC-1) isolated from human blood that derived from NAP-2 by deleting of two amino acids from C-terminal region. In this study, a C-terminal 6 &#95; His tagged recombinant TC-1 was expressed as a secreted peptide in Pichia pastoris, for the first time. The recombinant P. pastoris was inoculated in to BMMY culture medium, incubation with 5 μl/ml absolute methanol for 72 h at 30 °C. The TC-1 peptide was concentrated with nickel affinity chromatography and electrophoresis on 16% acrylamide gels. The molecular weight of recombinant TC-1 is approximately 8 kDa and under these conditions, the concentration of TC-1 considered 190 μg/ml that determined by the Bradford method. The antimicrobial activity test (Minimum Inhibitory Concentration and Minimum Bactericidal Concentration) was done against: Listeria monocytogenes, Escherichia coli, Klebsiella pneumonia, Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa. The growth of these pathogenic bacteria was limited when we used peptide at a concentration of as low as 19.56 μg/ml. Based on DPPH radical scavenging (DPPH-RS) activity and reducing power assays, this peptide showed relatively good antioxidant potential in comparison with standard antioxidant used in this study (BHT). Due to the existence of TC-1 in blood, which makes it safe for human consumption, and the good results of its antimicrobial and antioxidant activity, it can be introduced as a good alternative and a novel effective peptide to food industry for bio-preservation., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB) strains isolated from Horreh. Some probiotic properties, e.g., resistance to acid, bile tolerance, antibacterial activity, and antibiotic susceptibility, were investigated. A total of 140 Gram-positive and catalase-negative isolates from Horreh were subjected to identification and grouping by cultural methods and the 16S rRNA sequencing. The new isolates were identified to be Lactobacillus (fermentum, plantarum, and brevis) Weissella cibaria, Enterococcus (faecium and faecalis), Leuconostoc (citreum and mesenteroides subsp. mesenteroides) and Pediococcus pentosaceus. Probiotic potential study of LAB isolates showed that Lb. plantarum and Leu. mesenteroides subsp. mesenteroides isolates were able to grow at pH 2.5 and 3.5. Lactobacillus plantarum (isolate A44) showed the highest cell hydrophobicity (84.5%). According to antibacterial activity tests, Listeria innocua and Staphylococcus aureus were the most sensitive indicators against the selected LAB strains, while Escherichia coli and Bacillus cereus were the most resistant. In addition, all the isolated LAB species were resistant to vancomycin. The results of the present study suggested that the Lactobacillus fermentum and plantarum isolated from Horreh, characterized in this study, have potential use for industrial purposes as probiotics.

The aerial parts of Equisetum telmateia have been used as a source of biologically active compounds to treat inflammatory, diarrhea, stomach-ache, eczema and mouth infections in traditional medicine. The aim of this work is to evaluate the extraction yield, chemical compositions, antioxidant activity and antimicrobial activity of E. telmateia extracts on Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi and Candida albicans. Chemical compositions E. telmateia was analyzed by high performance liquid chromatography (HPLC) using a C18 column. Analysis of E. telmateia extract by HPLC allowed the identification of Kaempferol 3-O-(6″-O-acetylglucoside) as major compound. The antioxidant activity of extracts was examined by measuring their ability to sequestrate 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed that the DPPH (IC 50  = 70.83 ± 0.2 μg/ml) were obtained in the case of supercritical fluid extraction (SFE) extract. MIC microdilution assay were used to determine the antimicrobial activities. Contrary to lower extraction yield (9.6 ± 0.5), the SFE extract exhibited the highest antimicrobial potency with MIC and MBC values of 32 mg/ml against S. aureus compared to the other extracts. The results suggest that SFE method is more appropriate for extraction of E. telmateia biologically active substances with antimicrobial and antioxidant activity than conventional solvent extraction methods., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The aim of this study was to perform chemical compositions and phytochemical analysis of Black Zira essential oil and other goal of this research was to investigate the antimicrobial effects of Black Zira essential oil against Enterobacter aerogenes, Pseudomonas aeruginosa, Escherichia coli, Shigella flexneri, Staphylococcus epidermidis, Streptococcus pyogenes and Candida albicans. Black Zira essential oil was extracted by hydrodistillation method using clevenger apparatus. Black Zira essential oil chemical composition was identified through gas chromatography/mass spectrometry. γ-terpinene with a percentage of 24.8% was the major compound of Black Zira essential oil. The antimicrobial effect Black Zira essential oil was evaluated by several qualitative and quantitative methods (disk diffusion, well diffusion, microdilution broth, agar dilution and minimum bactericidal/fungicidal concentration). Phytochemical analysis Black Zira essential oil were appraised based on qualitative methods. Antioxidant activity (2,2-diphenyl-1-picrylhydrazyl and β-carotene/linoleic acid inhibition) and total phenolic content (Folin-Ciocalteu) were examined. The results of phytochemical analysis of Black Zira essential oil showed the existence of phenolic, flavonoids, saponins, alkaloids and tannins. The total phenolic content and antioxidant activity (reported as IC 50 ) of Black Zira essential oil were equal to 120.50 ± 0.50 mg GAE/g and 11.55 ± 0.25 μg/ml, respectively. The MIC of the Black Zira essential oil ranged from 1 mg/ml to 8 mg/ml, while its MBC and MFC ranged from 1 mg/ml to 16 mg/ml. The results presented that the longest and the shortest inhibition zone diameter at the concentration of 8 mg/ml pertained to C. albicans and E. aerogenes, respectively., (Copyright © 2018. Published by Elsevier Ltd.)

The aim of this study was to investigate the antibacterial activities and phytochemical analysis of extracts against the growth of some pathogenic strain causing poisoning and infection (Staphylococcus aureus, Streptococcus pyogenes, Staphylococcus epidermidis, Enterobacter aerogenes, Escherichia coli and Shigella flexneri). Makhlaseh components were identified via gas chromatography/mass spectrometry (GC/MS). Total phenolic content (TPC), alkaloids, tannins and saponins were determined. Antioxidant activity was determined calorimetrically for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. Antimicrobial effect of extracts was evaluated by five methods, pour plate, well diffusion, disk diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). Camphor was the major compound of Makhlaseh. The TPC of aqueous and ethanolic Makhlaseh extracts was equal to 79.45 ± 1.15 and 115.26 ± 1.23 μg GAE/mg, respectively. The antioxidant activity (IC 50 ) test of aqueous and ethanolic Makhlaseh extracts showed 315.50 ± 1.12 and 118.35 ± 1.08 μg/ml, respectively. MIC of the aqueous extract of Makhlaseh for Enterobacter aerogenes, Escherichia coli, Shigella flexneri, Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus pyogenes were 32, 32, 16, 16, 8 and 8 mg/ml, respectively, and the MIC of the ethanolic extract were 16, 16, 16, 8, 4, and 4 mg/ml, respectively. The MBCs of the Makhlaseh extracts varied from 4 mg/ml to 128 mg/ml. Increasing concentration of Makhlaseh extracts had a significant effect (p ≤ 0.05) on inhibition zone diameter. In conclusion, using Makhlaseh extracts as a natural antibacterial composite in vitro have significant antibacterial ability over the studied strains., (Copyright © 2017. Published by Elsevier Ltd.)

Oliveria decumbens as a valuable medicinal plant is extensively used in traditional medicine. clinical and standard strains causing infection resistance to antimicrobial agents, is one of the important problems in medicine. The aim of this study was to investigate the antibacterial activities and phytochemical analysis of Oliveria decumbens essential oil on the growth of some clinical and standard strains causing infection (Pseudomonas aerogenes, Escherichia coli, Streptococcus pyogenes and Staphylococcus epidermidis). Oliveria decumbens essential oil composition was identified by gas chromatography/mass spectrometry. Phytochemical analysis (alkaloids, saponins, flavone and phenolic) essential oil of the Oliveria decumbens were appraised based on qualitative methods. Several methods (disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) were used to appraise the antibacterial activity of the Oliveria decumbens essential oil. Thymol (28.45%) was the major compound of Oliveria decumbens essential oil. The total phenolics content (TPC) of the essential oil positively correlated with antioxidant activity (AA). The TPC and AA of Oliveria decumbens essential oil was equal to 92.45 ± 0.70 μg GAE/mg and 164.45 ± 1.20 μg/ml, respectively. The MIC of Oliveria decumbens essential oil ranged from 1 to 8 mg/ml depending on the type of bacteria (clinical and standard strains). The MBC of Oliveria decumbens essential oil varied from 1 mg/ml to 16 mg/ml. The smallest inhibition zone diameter (IZD) on different Oliveria decumbens essential oil concentrations on P. aeruginosa. Results indicate that Oliveria decumbens essential oil can prove to be an important source of AA and antibacterial and may be used for the treatment of infection diseases., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

In this experimental study, the Allium essential oil (AHEO) was extracted through the hydrodistillation method. AHEO components were identified through gas chromatography/mass spectrometry (GC/MS), and its antioxidant properties and total phenolic content were examined through the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), ß-carotene/linoleic acid inhibition and Folin-Ciocalteu, respectively. The antimicrobial effect of AHEO was evaluated on Pseudomonas aeruginosa, Escherichia coli, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Streptococcus pyogenes, and Candida albicans through the methods of well diffusion, disk diffusion, minimum inhibitory concentration, and minimum bactericidal/fungicidal concentration. Phytochemical constituents (alkaloids, tannins, saponins, flavone and glycosides) were evaluated. 5-chloroorcylaldehyde with a percentage of 45.6% was the major compound of AHEO. Increasing concentration of AHEO had a significant effect (p ≤ 0.05) on inhibition zone diameter. The MICs of the AHEO varied from 0.25 mg/ml to 2 mg/ml. The MBCs/MFCs of the AHEO varied from 0.25 mg/ml to 4 mg/ml. The results of phytochemical screening of AHEO showed the existence of alkaloids, tannins, saponins, flavone and glycosides. There was also little difference between disk diffusion and well diffusion methods, and the data was well distributed throughout the X and Y components., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

In this study, the effects of water, ethanol, methanol and glycerin at five levels (0, 31.25, 83.33, 125 and 250 ml) were investigated on the efficiency of mangrove leaf extraction using mixture optimal design. The antimicrobial effect of the extracts on Streptococcus pneumoniae, Enterococcus faecium and Klebsiella pneumoniae was evaluated using disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. The mangrove leaf extraction components were identified through gas chromatography/mass spectrometry (GC/MS). Phytochemical analysis (alkaloids, tannins, saponins, flavone and glycosides) were evaluated based on qualitative methods. Antioxidant activity of extracts was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) methods. Maximum antimicrobial effect was observed in Enterococcus faecium and highest resistance against mangrove leaf extract in Enterococcus faecium and Klebsiella pneumoniae, respectively. Increasing concentration of mangrove extracts had a significant effect (p ≤ 0.05) on inhibition zone diameter. The MICs of the mangrove leaf extraction varied from 4 mg/ml to 16 mg/ml. The optimum formulation was found to contain glycerin (0 ml), water (28.22 ml), methanol (59.83 ml) and ethanol (161.95 ml). The results showed that the highest antioxidant activity was related to optimum extract of mangrove leaf and ethanolic extract respectively. The results of phytochemical screening of Avicennia marina leaves extract showed the existence of alkaloids, tannins, saponins, flavone and glycosides. 2-Propenoic acid, 3-phenyl- was the major compound of Avicennia marina. The results of non-significant lack of fit tests, and F value (14.62) indicated that the model was sufficiently accurate. In addition, the coefficient of variations (16.8%) showed an acceptable reproducibility., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Principle component analysis (PCA) was employed to examine the effect of the exerted treatments on the beef shelf life as well as discovering the correlations between the studied responses. Considering the variability of the dimensions of the responses, correlation coefficients were applied to form the matrix and extract the eigenvalue. Antimicrobial effect was evaluated on 10 pathogenic microorganisms through the methods of hole-plate diffusion method, disk diffusion method, pour plate method, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration. Antioxidant potential and total phenolic content were examined through the method of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu method, respectively. The components were identified through gas chromatography and gas chromatography/mass spectrometry. Barhang seed mucilage (BSM) based edible coating containing 0, 0.5, 1 and 1.5% (w/w) Tarragon (T) essential oil mix were applied on beef slices to control the growth of pathogenic microorganisms. Microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus and fungi), chemical (thiobarbituric acid, peroxide value and pH) and sensory characteristics (odor, color and overall acceptability) analysis measurements were made during the storage periodically. PCA was employed to examine the effect of the exerted treatments on the beef shelf life as well as discovering the correlations between the studied responses. Considering the variability of the dimensions of the responses, correlation coefficients were applied to form the matrix and extract the eigenvalue. The PCA showed that the properties of the uncoated meat samples on the 9th, 12th, 15th and 18th days of storage are continuously changing independent of the exerted treatments on the other samples. This reveals the effect of the exerted treatments on the samples., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The effect of different extraction procedures on functional properties of mucilage extracted from Plantago major seed were investigated using response surface methodology. Extraction at 75°C, using 1:60 water:seed ratio at pH 6.8 was the best condition for maximum yield (15.18%), emulsion stability (67.4%), foam stability (88.4%), solubility (97.36%) and water absorption capacity (39.74g/g) of mucilage. At this optimum point, PMSM had, on average 82.85% carbohydrate, 76.79 mgGAE/g dry total phenol content, 97.8mgg -1 total flavonoid content and 915.54μgml -1 antioxidant activity. The results indicated that PMSM had average molecular weight of 1.2×10 6 Da. FTIR analysis demonstrated the presence of carboxyl, hydroxyl and methyl groups and glycoside bonds. The chain flexibility parameter, activation energy, ζ-potential and droplet size for PMSM were determined as 946.09, 0.78×10 7 J/kgmol, 15.23mV (at neutral pH) and 448.56nm, respectively. Intrinsic viscosity for PMSM in deionized water was 14.24dlg -1 ., (Copyright © 2016 Elsevier Ltd. All rights reserved.)