Papers by Hedayat Hosseini
Food Science of Animal Resources, 2021
To stop hunger, reducing food losses is a potential movement towards saving food. A large portion... more To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness on how and where food losses occur will help recovering foods such as meat by identifying solutions and convincing people to implement those solutions. This, in turn, will lead to private and public efforts to recover meat that might be otherwise wasted. After highlighting the importance of food saving benefits and relevant statistics, this paper explains the possible ways to reduce meat loss and waste in abattoirs and presents a framework for prevention according to the estimates of meat losses in Iran meat supply. The current article answers the questions of where do we have the meat loss in Iran and what approaches are most successful in reducing losses in the meat industry. The national average loss and waste in meat production are about 300,000 metric tonnes (about 15%). Many segments and players are involved with this huge amount of losses in the meat value chain, a large portion of these losses could be avoided and reduced by about 25% through using by-products with the mechanization of design and manufacturing. The production amount of mechanically deboned meat (MDM) is 105,091,000 kg, concluding the major waste (88.33%) of total poultry losses. Ensuring appropriate actions by exploiting the full potential of engaged Iranian associations and institutes is considered to reduce the losses.
Advanced Pharmaceutical Bulletin, 2020
In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) fr... more In this research, electrospinning method was employed to fabricate food-grade nanofibers (NFs) from chitosan-gelatin combination for stigmasterol encapsulation. The spinnability of mixed chitosan and gelatin solutions was investigated at different polymer ratios, and the physicochemical properties of the NFs were evaluated. Methods: The mixture solution of chitosan (1.5 % w/v) and gelatin (20 % w/v) in acetic acid indicated spinnability under the following conditions: the ratio of 25:75, voltage of 17 kV, and 15 cm capillary collector distance with a flow rate of 0.2 mL/min. Stigmasterol (0.04 % w/v) was incorporated into NFs of chitosan-gelatin at a respective ratio of 25:75. Results: Encapsulation efficiency (EE) of loaded stigmasterol was found to be 87 ± 5 %. The antioxidant ability of loaded stigmasterol was considerably higher than that observed for free stigmasterol. Scanning electron microscopy (SEM) results demonstrated the formation of the ultrathin fibers with no bead (with diameters of 217 ± 43 nm). The concentration of polymeric solution and viscosity had a notable effect on the electrospinning efficiency of the chitosan-gelatin-based NFs. The thermal stability of chitosan and gelatin fibers was more than that of native gelatin and chitosan. The in vitro stigmasterol release from these NFs followed a controlled-release pattern. The released phytosterol from chitosan formula was less than from those without chitosan formula (46 ± 3 % and 96 ± 4 % respectively). Conclusion: The obtained results suggested that gelatin had a high potential for enhancing the spinnability of chitosan under acidic conditions at optimized concentrations.
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The aim of the present study was to investigate the influence of chopping, formulation and surfac... more The aim of the present study was to investigate the influence of chopping, formulation and surfactant on the viability and recovery of Bacillus coagulans spore in the raw batter of cocktail sausage. The formulation caused a 2.5-2.7 log CFU/g reduction in the enumeration of B. coagulans spore in all the raw batters of cocktail sausage (40, 55, and 70%) studied; however, no statistically difference was observed for the viable counts of B. coagulans spore among their batters (p>0.05), inferring that the effects of determinant factors like salt, nitrite, phosphate and ascorbate on the spore germination and outgrowth were virtually the same due to their similar amounts in all the formulations. As it was expected, the chopping step in the sausage manufacture could significantly increase the number of B. coagulans spores to 1.2, 1.9 and 2.1 % in the raw batter of 40, 55, and 70% cocktail sausage, respectively (p<0.05). Results also showed that the addition of surfactant (Tweens 20 an...
Background and Objective: Minimizing the exposure to nitrate and nitrite and therefore reducing t... more Background and Objective: Minimizing the exposure to nitrate and nitrite and therefore reducing the level of potentially carcinogenic nitrosamines is desired due to the strong public demand and political controversy around this issue in many countries. The present study was designed to investigate antibacterial activity of five different types of essential oils alone or in combination with different concentrations of sodium nitrite. Material and Methods: Five types of essential oils Zataria multiflora Boiss , Satureja bachtiarica Bunge , Rosmarinus officinalis L. , Mentha pulegium , and Origanum vulgare L were used in the experiments. NaNO2 in concentrations of 0, 100, and 200 mg kg-1 were used to study the growth inhibition of Clostridium spp. inoculated in vacuum processed beef fillet. Essential oils were analyzed by gas chromatography-mass spectrometry. Antimicrobial activity against vegetative cells of Clostridium perfringens and Clostridium sporogenes were primarily done by dis...
Journal of the science of food and agriculture, 2021
BACKGROUND Lead (Pb2+ ) is one of the most toxic heavy metals, which can be found in various quan... more BACKGROUND Lead (Pb2+ ) is one of the most toxic heavy metals, which can be found in various quantities in the environment. The five native probiotic bacteria and inulin were used to assess in vitro lead nitrate and lead acetate binding capacities and removal potentials. RESULTS The highest decrease in the media's pH was seen in samples containing a combination of L. paracasei IRBC-M 10784, lead nitrate, and inulin (5.30 ± 0.012). The presence of inulin in the environment accelerated decreases in the pH of all samples with no significance. In all groups, lead nitrate-containing samples included maximum pH decreases. From the highest to the lowest, the ability of lead removal was linked to L. acidophilus PTCC-1932 (88.48%), B. bifidum BIA-7 (85.32%), B. lactis BIA-6 (85.24%), L. rhamnosus IBRC-M 10782 (83.18%) and, L. paracasei IRBC-M 10784 (80.66%). Most species included the highest decrease in lead nitrate. FTIR analysis demonstrated that various functional groups (hydroxyl, ca...
Journal of pharmacy and nutrition sciences, 2013
The existence of artificial additives in food seems to be unhealthy from the consumers' point... more The existence of artificial additives in food seems to be unhealthy from the consumers' point of view, and it is why scientists are looking for some solutions to reduce the unhealthy varieties of additives in manufactured products. This article presents a revision of studies published in recent years on this topic and looks at possible future trends in the sector on one of the indigenous plant activities, which is used as a food seasoning in Iran. Echinophora platyloba DC has a high potency to act as an antimicrobial and antioxidant at the same time. In 3 sections this article explains the subject as follows. The first part includes determination of chemical constituents of isolated fresh and dry aerial parts by different extraction methods. They were analyzed by Gas Chromatography. In the second part antibacterial and antifungal activity of both plant extracts and its essential oil were evaluated against gram positives and gram negatives followed by fungus. Finally in the last ...
Background and Objective: In this study due to increasing importance of producing low fat meat pr... more Background and Objective: In this study due to increasing importance of producing low fat meat products such as low calorie hamburger and in order to developing new and safe product with low fat and saturated fatty acid content and high unsaturated fatty acid, the effect of reducing animal fat content and adding combination of healthier oil, olive oil and canola oil that were used as a substitute for animal fat in hamburger formulation were investigated. Materials and Methods: In this research combination of pre-emulsified canola and olive oil (6g/100g) was used as a substitute for animal fat and chemical and sensory properties, cooking yield, moisture and fat retention, texture and color of low fat hamburger formulated with canola and olive oil were compared with sample containing 12% animal fat. Results: According to chemical results reducing animal fat and substituting it with vegetable oils, olive and canola oil, decreased the fat content and energy value of low fat samples up to about 37% and 16.5% respectively, without significant effects on protein, pH and ash. Moreover, the cooking yield and fat retention in low fat hamburger were significantly higher than control sample. Reducing the fat content and using canola and olive oil as a substitute for animal fat decreased the L* value (lightness) and increased the b* value, also the shear force value was significantly higher in low fat samples containing olive and canola oil. The results obtained in sensory analysis showed that, besides tenderness and juiceness , other sensory properties were not affected by reducing the animal fat and substituting it with vegetable oil in hamburger formulation. Conclusion: The result of this research showed that, the low fat hamburgers containing healthier oil combination, with good sensory properties, that are acceptable to consumers can be successfully produced.
Article Type Original Research Authors Abdollahzadeh E.1 PhD, Ojagh S.M.* PhD, Hosseini H.2 PhD, ... more Article Type Original Research Authors Abdollahzadeh E.1 PhD, Ojagh S.M.* PhD, Hosseini H.2 PhD, Ghaemi E.A.3 PhD, Irajian Gh.3 PhD
Food and Bioprocess Technology, 2021
In this study, zein/polylactic acid (PLA)/hydroxypropyl methylcellulose (HPMC) nanofibers (NFs) w... more In this study, zein/polylactic acid (PLA)/hydroxypropyl methylcellulose (HPMC) nanofibers (NFs) were fabricated to the incorporation of Zenian (Carum copticum) essential oil (ZO) using the electrospinning method for employing in food packaging for the first time. The SEM images of optimal zein/PLA/HPMC/ZO NFs displayed homogeneous morphology. The average diameter of NFs ranged between 718 ± 186 nm and 335 ± 112 nm. Antioxidant activity of ZO-loaded NFs was 68.83 ± 0.1%. The zein/PLA/HPMC/ZO NFs showed inhibiting activity versus S. aureus (15 mm) and E. coli (8 mm) bacteria. Moreover, ZO-incorporated NFs showed better thermal stability than zein/PLA/HPMC nanofibers without ZO. After loading of ZO, zein/PLA/HPMC NFs exhibited higher tensile strength than those of native nanofiber, and MTT test showed no cell toxicity which indicated good biocompatibility. Overall, the zein/PLA/HPMC/ZO NFs endorsed have good properties for application in food packaging.
Background Unhealthy diets and inadequate physical activity are important factors in the increasi... more Background Unhealthy diets and inadequate physical activity are important factors in the increasing trend of obesity. In order to mitigate this harmful trend, an effective policy must be developed to target both unhealthy diets and insufficient physical activity. The implementation of physical activity recommendations in nutrition labeling may influence the consumers’ food choices. In this qualitative study, we designed a new type of physical activity calorie equivalent (PACE) label by considering the viewpoints of household representatives and experts. Method Ten focus group discussions (FGDs) were conducted with 63 mothers from different regions of Tehran based on the participants’ socioeconomic status. Furthermore, ten interviews were conducted with food quality control (FQC) experts to examine the new PACE label. The preliminary designs were based on the mothers’ viewpoints. We then presented these new labels to the nutritionists and food industry experts in two separate FGDs. A...
Journal of Cleaner Production, 2020
Abstract Increased global population has resulted in increased need of foods. Production of anima... more Abstract Increased global population has resulted in increased need of foods. Production of animal-based proteins includes limitations, including time, energy and cost as well as environmental consideration. Therefore, replacement of meat by alternative ingredients can be a useful approach. Microbial proteins, especially mycoproteins, can substitute partially or entirely animal-based protein foods such as meats. Use of agro-industrial wastes for the production of mycoproteins is a multiple target, especially from environmental aspects. Mycoproteins are healthy sources of essential amino acids, carbohydrates, vitamins and carotenes. Furthermore, mycoproteins can be produced with low total costs, independent to climates (such as flood or drought) and landscape limitations. The aim of this study was to review characteristics of mycoproteins as meat alternatives. After a short insight into sensory attributes and consumer acceptances of the mycoprotein products, use and formulation of mycoproteinss as meat substitutes were reviewed. Then, environmental, economic and marketing aspects of this idea were discussed. Moreover, health and safety aspects (e.g. contradictory reports) were studies, including reports on effects of mycoprotein consumption on total blood cholesterol and LDL and HDL cholesterols as well as the impact their effects on satiety, glycemic response, foodborne pathogens, allergy and waste use. in this study, ethical and halal concerns were reviewed as well.
International Journal of Environmental Sciences & Natural Resources, 2019
Mycotoxins are known to be harmful for human and animal health, as well as the economic and trade... more Mycotoxins are known to be harmful for human and animal health, as well as the economic and trade status. Among mycotoxins, aflatoxins are the most toxic that have been classified by IARC as group 1 carcinogens. Aflatoxins could contaminate a wide range of food commodities including corn, oilseeds, spices, and ground and tree nuts as well as milk, meat, and dried fruit. Since these toxins cannot be eliminated from foods and feeds, risk assessment is performed to estimate the risk and provide the regulators with management options. So far, all risk assessments emphasize on the point that in addition to regulatory measures, aflatoxins should be decontaminated from foods and feeds. Since physical and chemical strategies have downsides, probiotics have been suggested as the best strategy to reduce the risk of aflatoxins in foods. In this article, we review the new developments in reducing the risk of aflatoxins in foods using probiotics.
Biointerface Research in Applied Chemistry, 2019
Increased urinary oxalate is considered a major risk factor in the formation of calcium oxalate k... more 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.
Nutrition & Food Science, 2018
Purpose During the past few decades, production and marketing of functional foods has increased i... more Purpose During the past few decades, production and marketing of functional foods has increased in many countries including Iran. Considering the fact that consumers’ preferences play an important role in the success of marketing a product to increase consumption, this study aims to fill the knowledge gap in this regard in Iran. Design/methodology/approach The theory of social marketing served as the framework of this study. Qualitative data were collected via eight semi-structured focus group discussions, between May and September 2014. Participants were 65 women (44 housewives and 21 employed women), aged 23-68 years, selected by purposeful sampling technique, considering maximum diversity. All focus group discussions were audio recorded and transcribed verbatim. Analysis of the qualitative content of the data was conducted using MAXQDA® software. Findings The findings showed that there were quite diverse preferences among studied women in regards to different aspects of a product...
Journal of Food Processing and Preservation, 2018
Combined effect of montmorillonite nanoclay (MMT) (3%w/w) and Origanum majorana essential oil (MO... more Combined effect of montmorillonite nanoclay (MMT) (3%w/w) and Origanum majorana essential oil (MO) (0.5, 1.0, and 1.5%v/v) on microstructural (SEM, TEM, and XRD), water sensitivity, barrier, mechanical, thermal, and antibacterial properties of sodium alginate (SA) was studied. Results showed that, addition of both MMT and MO reduced water solubility of SA film up to 47% while MO increased water vapor permeability of SA/MMT films. MO improved surface hydrophobicity of SA/MMT film but tensile strength tend to decrease when both MMT and MO (! 1%v/v) were added into film formulation. The nanocomposite film inhibited the growth of Escherichia coli, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus at 1.5% MO concentration confirming the functionality of the films. Finally, combined application of MMT and MO could provide a tool for developing an active SA film with minimized side effects caused by the hydrophobic nature of the essential oil. Practical application Huge amounts of synthetic packaging materials used during last decades has caused serious environmental problems resulting great efforts by both governments and researchers for finding innovative alternatives for the conventional packaging materials. Biodegradable packaging materials has been introduced as a promising solution for the problem. Biodegradable packaging materials like biopolymer based films can be produced from proteins, carbohydrate and lipids and can be replaced or complement traditional packaging systems. Up to now, biopolymer-based packaging materials have been partially successfully used to prolong the shelf life of food products. However, there are still new developments in various fields and from various perspectives worth reporting. This study developed and characterized a biodegradable and antimicrobial nanocomposite films by incorporating MMT nanoparticles and marjoram essential oil in sodium alginate matrix.
Nutrition and Food Sciences Research, 2016
Background and Objectives: The purpose of the present study was to investigate effects of various... more Background and Objectives: The purpose of the present study was to investigate effects of various heat shock conditions and fast freezing and subsequent thawing on the viability and recovery of Bacillus coagulans and Bacillus subtilis as probiotic sporeformers, and also to compare spore plate and microscopic counts. Materials and Methods: After preparing the final suspensions of B. coagulans and Bacillus subtilis subsp. Natto spores, they were spread-plated before and after fast freezing treatment (-70°C for about 1 min). Heat shock treatments of the spores were carried out at 68 o C for 15, 20, and 30 min as well as at 80 o C for 10 and 15 min. Concentrations of the examined probiotic sporeformers were determined simultaneously by plate enumerations and microscopically determined counts. Student's t-test and one-way analysis of variance (ANOVA) of SPSS were used for statistical analysis of the data. Analysis of DoE results was carried out using Minitab. Results: The results presented here show that the highest recovery rates for B. coagulans (14.75 log CFU/mL) and B. subtilis spores (14.80 log CFU/mL) were under a heat shock condition of 68°C for 20 min in nutrient agar (p<0.05). In addition, the survival rates of B. coagulans and B. subtilis spores under the fast freezing and subsequent thawing condition were about 90% and 88%, respectively. Plate counts differed significantly from counts determined microscopically, with differences of almost 0.5 and 0.8 log for B. coagulans and B. subtilis spores, respectively (p<0.05). In addition, DoE results of the study revealed that both factors of spore count method and only freezing factor in fast freezing treatment have a significant effect on concentrations of the spores examined (p<0.05). Conclusions: Heat shock conditions, freezing and subsequent thawing circumstances, and plate counts or enumerations determined microscopically have significant influences on the viability of probiotic sporeformers and should be considered in determining of their accurate concentrations.
Iranian Red Crescent Medical Journal, 2017
The latest official report on the risk of noncommunicable diseases (NCDs) in Iran (2014) reveals ... more The latest official report on the risk of noncommunicable diseases (NCDs) in Iran (2014) reveals that NCDs are accounted for 76% of total deaths in the country, of which, an estimated 46% is due to coronary heart disease and cardiovascular diseases (1). It is believed that obesity and being overweight are the main risk factors for NCDs. The most likely causes of being overweight and obesity are low physical activity and imbalanced intake of different food groups (2).
Journal of Food Quality, 2016
Bacterial contamination during slaughtering process is a safety problem and concern for shelf lif... more Bacterial contamination during slaughtering process is a safety problem and concern for shelf life in meat production. We compare two different slaughter lines, sheep and cattle samples from Iranian slaughterhouse using PCR-denaturing gradient gel electrophoresis (DGGE) analysis for evaluation the sources of bacterial contaminations. Bacterial diversity was significantly different between and within cattle and sheep slaughter lines. Samples are contaminated most frequently with Salmonella enterica (28% and 30%), Enterococcus fecalis (18% and 20%), Escherichia coli (13% and 14%) and Pseudomonas fluorescens (8% and 6%), either on equipment surfaces after general cleaning and sanitizing treatments (56%). Biodiversity of carcasses samples is increased during skinning and evisceration process and may indicate similar sources of contamination from hides and rectums of the animal to carcasses and environment. PRACTICAL APPLICATIONS 16S rDNA based denaturing gradient gel electrophoresis-PCR is a method for assessment of microbial diversity, source of contaminations and changes of microbial population in slaughterhouses.
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Papers by Hedayat Hosseini