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5 results on '"Mahdieh Pabast"'

1. Determination of Aflatoxin B1 in Wheat Flours Factories of Alborz Province, Iran

Author

Mehdi Jahanbakhsh, Afshin Afshar, Sharare Momeni Feeli, Tahereh Ebrahimi, Morteza Mirzaei, Maliheh Farid, and Mahdieh Pabast

Subjects
aflatoxin b1, wheat flour, wheat bran & hplc, Environmental technology. Sanitary engineering, TD1-1066
Abstract

Background: Fungi are one of the main causes of degradation in feeds and foodstuffs. Fungal infections in plants can result in reduced yield and quality of the products, which lead to economic losses. AflatoxinB1 (AFB1) is a secondary fungal metabolite produced in proper conditions. It is considered as a public health concern due to its adverse effect on human and animal. This study was carried out to determination of AFB1 in wheat flour and wheat bran samples of Alborz province factories. Methods: A total of 180 wheat flour and 60 wheat bran samples were collected from 20 Alborz province factories. HPLC method with immune-affinity chromatography was applied to measure AFB1 in three types of flour including Barbary, Tafton, and Sangag (A, B, and C). It was performed both in different manufactures and within three groups of flours regardless of the type of manufactures. Statistical analysis was conducted by the One-way ANOVA with post-hoc test. Results: According to the findings, 144 out of 180 wheat flour samples and 54 out of 60 wheat bran samples were found to be contaminated with AFB1. The amount of AFB1 in wheat flour and wheat bran samples was detected to be 0.01-0.5 ng/g and 0.06-0.99 ng/g, respectively. The highest means of AFB1 in Sangag, Barbary, and Tafton flours from different manufactures were 0.5, 0.4 and, 0.3 ng/g, respectively. In addition, no significant difference was found within three groups of Barbary (A), Tafton (B), and Sangag (C) flours samples (p>0.05). Despite the contamination of wheat flour and wheat bran samples, there was no contamination higher than the standard limit of Iran Standard Institute (ISRI) and European Union (EU) 2 ng/g, 5 ng/g, respectively. Conclusions: Since wheat flours are widely used in foods preparation, determination of contamination with AFB1 in wheat-based products is highly essential in order to prevent the potential adverse effects on health. As the level of AB1 in the current study was low, it is not a serious concern for consumers at this time.

Published
2020

2. Probabilistic health risk assessment (Monte Carlo simulation method) and prevalence of aflatoxin B1 in wheat flours of Iran

Author

Mehdi Jahanbakhsh, Afshin Afshar, Sharare Momeni Feeli, Malihe Farid, Morteza Mirzaei, Behrouz Akbari-adergani, Tahereh Ebrahimi, Majid Arabameri, and Mahdieh Pabast

Subjects
Aflatoxin, Health, Toxicology and Mutagenesis, Monte Carlo method, Wheat flour, Soil Science, 010501 environmental sciences, Biology, 01 natural sciences, High-performance liquid chromatography, Analytical Chemistry, chemistry.chemical_compound, Environmental Chemistry, Food science, Mycotoxin, Waste Management and Disposal, 0105 earth and related environmental sciences, Water Science and Technology, Bran, Health risk assessment, digestive, oral, and skin physiology, fungi, 010401 analytical chemistry, Public Health, Environmental and Occupational Health, food and beverages, Pollution, 0104 chemical sciences, chemistry, Risk assessment
Abstract

The prevalence of aflatoxins (AFB1) in Iranian wheat flours was determined by immunoaffinity chromatography (HPLC). A total of 180 wheat flour and 60 wheat bran samples including three types of flo...

Published
2019

3. Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

Author

Mahdieh Pabast, Sara Beikzadeh, Gholamreza Jahed, and Nabi Shariatifar

Subjects
food.ingredient, Food spoilage, Active packaging, 04 agricultural and veterinary sciences, Bacterial growth, engineering.material, Satureja, 040401 food science, law.invention, Chitosan, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Coating, law, engineering, Food science, Food quality, Essential oil, Food Science, Biotechnology
Abstract

There is a growing demand for bio-based and active packaging as one of the preferred emerging technologies to improve food quality and extend shelf-life. The objectives of this study were to formulate a novel biodegradable coating embedded with nano-encapsulated Satureja khuzestanica essential oils (SKEO) and to compare effect of chitosan coatings containing free or nano-encapsulated SKEO on chemical, microbial, and sensory properties of lamb meat samples over a 20 day period at 4 °C. Nanoliposomes with the average sizes of 93–96 nm were prepared using different concentrations of soy-lecithin ratios (60:0, 50:10, 40:20, and 30:30) by thin-film hydration-sonication method. Size distribution and encapsulation efficiency (EE) of nanoliposomes were calculated 0.83–0.88 and 46–69%, respectively. Nanoliposomes with the lower droplet size and maximum EE were selected for coating of meat samples. The results indicated that the coating treatments could effectively retard microbial growth and chemical spoilage, which reflected itself in lower pH and 2-thiobarbituric acid values (P

Published
2018

5. Effect of dietary supplementation of nanocurcumin on oxidant stability of broiler chicken breast meat infected with

Author

Razieh, Partovi, Saeed, Seifi, Mahdieh, Pabast, Afsaneh, Mohajer, and Parisa, Sadighara

Subjects
Broiler breast meat, Coccidiosis, food and beverages, Nanocurcumin, Original Article, Antioxidant stability
Abstract

Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry products, there is a need for research to discover natural alternatives. The effect of nanocurcumin on antioxidant profile (carotenoid and vitamin E contents, lipid oxidation and antioxidant capacity) and pH of broiler chicken breast meat infected with Eimeria species was investigated. Fifty, one-day-old male Ross 308 broiler chickens were assigned to five treatments including non-infected and non-medicated control (NNC), infected non-supplemented control (INC), infected and medicated with nanocurcumin 300 mg kg-1 feed (NCRM1), infected and medicated with nanocurcumin 400 mg kg-1 feed (NCRM2) and infected and antibiotic medicated group. Infection with Eimeria acervulina, E. maxima, and E. tenella decreased vitamin E and carotenoid contents of chicken breast meat significantly. The NCRM2 had significantly enhanced carotenoid and vitamin E levels in chicken breast meat, so there was no significant difference between NCRM2 and NNC group. No significant change was observed in pH value among groups. Malondialdehyde value of breast meat was significantly lower in NCRM1 and NCRM2 than the INC group. The NCRM2 and NCRM1 showed the best antioxidant capacity even better than NNC. In conclusion, nanocurcumin could be a potential feed additive that can increase oxidant stability of broiler chicken breast meat.

Published
2018

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