Hassan Barzegar

Agricultural Sciences and Natural Resources University of Khuzestan · Food Science and Technology

Chitosan, a deacetylated derivative of chitin, is found in crustacean, arthropod, shell fish and shrimp shell as well as cell walls of some fungi . The objective of this research was to investigate the antimicrobial property of chitosan and possibility of its use as a natural preservative in mayonnaise. In this study, chitosan was produced by chemi...

Polysaccharides are biopolymers built up from monosaccharaides that are mainly extracted from plant materials, and widely used in foods as a thickener, emulsifier, gelling agent or replacers of fat with biological activities. In the present study, antibacterial properties of polysaccharide from seed and fruit of loquat (Eriobotrya japonica L.) coll...

The effect of enzymatic treatment time of microbial transglutaminase (MTGase) on the characteristics of whey protein isolate (WPI) films was investigated. Results shown that the properties of MTGase-treated films were affected by increasing the enzymatic treatment time. Enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resul...

The aim of this study is investigation of chemical composition of fruit and seed of loquat (Eriobotrya japonica L.), extraction of polysaccharide and evaluation of its antioxidant properties. Polysaccharide was extracted using hot water and purified by ethanol. The optimal time and temperature for the extraction of polysaccharides were 180 min and...

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) coatin...

The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 10⁶ CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research,...

Predicting the shelf life of coated lamb meat based on edible coatings during cold storage is critical to ensure a consistent and high-quality supply of lamb meat. In this study, Gaussian Process Regression (GPR) and Multiple Linear Regression (MLR) models in combination with TOPSIS model were used to predict the physicochemical and sensory paramet...

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 monolaye...

This study examined the probiotic potential of Lactobacillus casei UK 318, isolated from Iranian yogurt, and its application in mango juice. L. casei UK 318 was stable to acidic pH (at pH 2.5: 9.25–6.23 log CFU/mL), gastric and intestinal juice (6.66 ± 0.38), and bile salt (the survival of the isolate decreased progressively as the bile level rose...

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 eff...

Edible films and coatings are edible thin layers used as food coatings or barriers between foods and the environment. Biopolymers including polysaccharides, proteins or their mixture which used to produce edible films, are high potential as carriers of additives such as anti-microbial agents and antioxidants. Generally, the use of edible and biodeg...

Lavender with the scientific name Lavandula stricta Del from the mint family is one of the herbs used in traditional Iranian medicine. The aim of this study was to determine the functional groups and qualitative identification, the amount of phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil....

The toxic effects of synthetic antimicrobial and antioxidants compounds have led to an increase in the use of natural types, such as plant extracts. In this study, the antimicrobial effect of Lawsonia inermis aqueous extract was investigated against Escherichia coli, Salmonella typhimurium, Staphylococcus epidermidis, and Listeria innocua, by disc...

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 sto...

Today, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The aim of this study was to identify the functional groups of bioactive compounds, antioxidant activity, total phenol and total flavonoids of ethanolic, aqueousand hydroalcoholic extracts of red bell pepper. Red bell pepper extracts were extrac...

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 st...

Resistance of microbial strains to antibiotics and controlling food safety are two of greatest global problems. In this research phenolic content, flavonoids, antioxidant capacity and antibacterial properties of Sclerorhachisplatyrachisessential oil were evaluated. Phenolic content and flavonoids of Sclerorhachisplatyrachisessential oil were measur...

Resistance of microbial strains to antibiotics and controlling food safety are two of greatest global problems. In this research phenolic content, flavonoids, antioxidant capacity and antibacterial properties of Sclerorhachisplatyrachisessential oil were evaluated. Phenolic content and flavonoids of Sclerorhachisplatyrachisessential oil were measur...

Given the high perishability of pomegranate arils, edible antimicrobial coating will enhance their shelf life and maintain their marketability. An antimicrobial coating was prepared using 1% (w/v) soluble part of Persian gum (PG) and different concentrations (0.25%, 0.50%, and 0.75% (v/v)) of cinnamon essential oil (CEO) to extend the shelf life of...

Algae and microalgae are great potential sources of natural compounds that can be used to produce functional foods. Spirulina platensis is one of the edible microalgae with no side effects. Lack of cellulose in the cell wall of Spirulina platensis makes it easy to digest. However, other microalgae do not have this advantage. This property has made...

In the present study, the effect of gamma irradiation on pistachio kernels in different doses (0.5, 1, 1.5, 2, 4 and 6 kGy) was investigated to determine the amount of lipid oxidation using Malondialdehyde content assay. The amount of Malondialdehyde in the samples was measured by Thiobarbituric acid test. According to the results, the amount of Ma...

The effects of γ-irradiation at doses of 0, 1, 1.5, 2, 4, and 6 kGy on the physicochemical and sensory properties of pistachio nuts were investigated. The results showed that the total phenol content and antioxidant activity of the pistachio samples enhanced significantly with increasing γ-irradiation dose up to 2 kGy, whereas their values signific...

Background and Objectives: By increasing consumer demands for food products with no chemical preservatives, use of natural preservatives such as herbs with antioxidant and antimicrobial characteristics as well as effects on physicochemical and sensory characteristics of the products is increasing in food industries. Therefore, the objective of th...

Purpose: The texture is an essential feature of the nutritional value of fruit and vegetables and plays a critical role in the acceptance and success of these products by the consumer. However, mechanical injuries cause softening and abrasion in the mulberry fruit tissue during harvesting, difficult to assess. The experiment was conducted to estima...

In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed roasting significantly increased the oil absorption capacity, water absorption index, water solubility i...

Nowadays, polymers obtained from edible resources such as polysaccharides and proteins have attained growing consideration to substitute petroleum-derived polymers. Edible films are a good alternative for the plastic packaging since these films are biodegradable, environmental-friendly and non-toxic. However, protein based edible films have poor wa...

The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal con...

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...

The aim of this study was to investigate the total oil and fatty acid composition of the mesocarp and seed of laquat fruit grown in southern Iran. The total oil content of samples were extracted with Soxhlet apparatus and the fatty acids were analyzed by GC-FID. The averages of oil content were 1.21% and 14.3% for mesocarp and seeds, respectively....

In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the d...

Microemulsions based on their formation mechanism comparing to kinetically stable nanoemulsions are thermodynamically stable. Moreover, water in oil microemulsions could be used for encapsulation of water soluble compounds or preparing low fat products. In this research, we investigated the effects of preparation and formulation conditions on the f...

Abstract Background and objectives: Flixweed (Descurainia sophia L.) is an annual plant that is found in various parts of the world including Iran. Flixweed seed and its prepared drink (Sharbatekhakshir) have been traditionally prescribed as a remedy for diarrhea, heatstroke, palpitation, upset stomach, impotence, intestinal inflammation, constipat...

The aim of this study was to investigate the possibility of using tarragon (Artemisia dracunculus) essential oil as an aromatic herb in preparing mayonnaise to replace artificial antioxidants. The oil of the fresh tarragon leaves was extracted by hydro-distillation technique using Clevenger apparatus and its volatile compounds were analyzed using G...

Tarragon (Artemisia dracunculus L.) is a perennial aromatic herb with 200-400 species belongs to the Asteraceae (daisy) family, which cultivated for culinary and folk medicinal purposes. The tarragon oil and its main compositions are pleasant, suitable and safe natural compounds that they have the ability to prevent food deterioration and reduce va...

Peppermint essential oil is used in food, cosmetics, and pharmaceutical industries. The fabrication of peppermint nanoemulsion can increase its efficiency at lower concentrations. Spontaneous emulsification is a low‐energy method based on the characteristics of the surfactant. Factors affecting the interfacial properties of organic and aqueous phas...

In this study, we de­vel­oped the new bioac­tive film from sol­u­ble soy­bean poly­sac­cha­ride (SSPS) in­cor­po­rated with dif­fer­ent con­cen­tra­tions of cin­na­mon es­sen­tial oil na­noemul­sions (CNO) and the func­tional prop­er­ties of them were eval­u­ated. Then CNO-SSPS film was ap­plied on the meat dur­ing re­frig­er­ate for 8 days. The us...

Whey protein films containing antimicrobial compounds provide another layer of protection and thereby may extend the shelf life of food products. In this research, the effect of Satureja khuzistanica Jamzad essential oil (SKJEO) at the concentrations of 0 (as control), 0.5, 1, and 2% (wt/wt, in the film forming solution) on the characteristics of c...

Background and Objectives: Essential oils and their compounds are getting increasing interest due to their multipurpose functionals as alternatives to the artificial preservatives. The aim of this study was to extract and identify the volatile constituents of essential oil of Citrus lemon leaf and to evaluate its antioxidant and antibacterial abili...

Pistacia atlantica is the dominant species of Pistachio in Iran. Mastic Gum is a resinous gum, which is called Saghghez in Iran. Firstly, the essential oil (EO) of Pistacia atlantica gum was extracted by hydrodistillation method, then the starch film containing Pistacia atlantica essential oil at 0, 0.5, 1 and 2% (V/V) were prepared applying cas...

In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave time (5, 10, 15 min). The models obtained from...

Bread as the cheapest source of energy and protein feed much of the world is critical. Today, due to consumers on the nutritional characteristics of foods, functional foods and beneficial use has increased. One of the foods by FAO has been introduced as a functional food is quinoa. Quinoa is a gynomonoecious plant and is known as a pseudo-cereal. T...

Today, due to consumer attention to the functional properties of food, demand for low-calories food increased, so researchers in the food industry beside on the maintaining or improving of taste, are focused on the food redesign using natural materials. In this research, the three independents variable include sugar substitute with stevia leaf powd...

In recent years using fresh foods that have undergone minimal processing, has become widespread. The use of biodegradable packaging is a new method for preserving of these products. The current research investigated the effect of different contents (1, 3, and 5 wt %) of montmorillonite (MMT) nanoclay on the physical properties of psyllium seed hydr...

Due to disadvantages of synthetic packaging materials such as migration into food, polluting of environment, difficulty of recovery, high costs of raw materials and production, also for development of properties of starch based edible film, in this study nanocomposite films from starch and montmorillonite (MMT) fabricated and their properties in...

In recent years using fresh foods that have undergone minimal processing, has become widespread. The use of active packaging is a new method for preserving of these products. In this study, active starch-clay nanocomposite films with addition of cinnamon essential oil or potassium sorbate (0, 5, 7.5 and 10% on the base of dry starch) were prepar...

Chitosan, a deacetylated derivative of chitin, is found in crutacean, arthropod, cell walls of some fungi, fish shell and shrimp shell. The objective of this research was to investigate the effectiveness of chitosan (extracted from shrimp shell) as a stabilizer and thickener and to compare its textural effects with commercial chitosan and carbox...