19 Result(s)
within
Peiman Ariaii
Food Science
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Article
Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation
Marine products have gained popularity due to their valuable components, especially protein, despite generating significant waste. Protein hydrolysates are widely recognized as the most effective method for tr...
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Article
Production and characterization of soy polysaccharide film enriched with free and nano-encapsulated watercress extract
This study investigates the effect of adding nano-extract of the watercress on the properties of soy polysaccharide films. To achieve this, the extract of the watercress was obtained using the ultrasonication ...
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Article
Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat
In this study, nanoemulsion coatings of Froriepia subpinnata essential oil (FEO) in konjac gum (KG) are used to moderate the spoilage of quail meat in refrigerated conditions. For this purpose, first FEO was extr...
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Article
Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt
The purpose of this study was to investigate the effect of clover sprout protein hydrolyzed (CPH) in free and micro-encapsulated form on the quality characteristics of probiotic yogurt. For this purpose, first...
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Article
Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat
Ostrich meat has a very high nutritional value, and improving the shelf life of raw ground meat is highest importance for the meat industry. The present study aims to improve the quality of minced ostrich meat...
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Article
Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat
The present study has investigated the effect of nano chitosan (NC)-Iranian tragacanth gum (ITG) composite film along with Eryngium campestre essential oil (ECE) on the shelf life of goat meat at refrigerator tem...
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Article
Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat
Edible films along with herbal essential oils can be a safe and suitable way to package food including ostrich meat. The present research was conducted to investigate the effects of the polylactic acid–Iranian...
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Article
Investigating the possibility of increasing the microbial and oxidative stability of silver carp burgers using hydrolyzed protein of watermelon seeds
In this study, watermelon seeds (Citrullus lanatus) protein hydrolyzed (WSPH) was produced using microbial enzymes Alcalase and Protamex. Then, the effect of different concentrations of WSPH (0, 1, 2, and 3%) on ...
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Article
The effect of hydrolyzed protein obtained from Chlorella vulgaris on the shelf life and quality of oil cake during the storage period
In this research, the antioxidant properties of the hydrolyzed peptide of chlorella vulgaris (CVPH) with molecular weights (MW) of 3, 5, and 10 were kDa determined by using alcalase and flavourzyme enzyme, and...
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Article
Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period
In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quali...
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Article
Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet
Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical...
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Article
Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3
The general tendency of society to use natural extracts as antimicrobial, antioxidant and preservative compounds has increased in recent years. Nanoliposomes are a class of nano-carriers based on polar lipids ...
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Article
Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
Using alcalase and pepsin enzymes, rainbow trout roe protein hydrolysate (RPH) was prepared and its effect along with alginate–chia seed composite coating (CC) was investigated in order to increase the shelf l...
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Article
The effect of nanocomposite coating (pullulan-nano clay) activated with nanoliposomes containing the watercress essential oil on the quality of Pacific white shrimp during refrigerated storage
The present study aims to investigate the effect of pullulan-nano clay (Pul-NC) incorporated with the watercress essential oil (WE) and nano essential oil (WNE) on the shelf life of pacific white shrimp (Litopena...
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Article
The effect of microencapsulated extract of pennyroyal (Mentha pulegium. L) on the physicochemical, sensory, and viability of probiotic bacteria in yogurt
In this study, the effect of free and microencapsulated extract of pennyroyal on the viability of Bifidobacterium bifidum and physicochemical and sensory properties of probiotic yogurt were evaluated. For this pu...
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Article
Characterization, antioxidant and antibacterial activities of chitosan nanoparticles loaded with nettle essential oil
In this work, essential oil was extracted from nettle leaves and encapsulated in chitosan nanoparticles by a two-stage of emulsion-ionic gelation method. An acceptable retention rate (59.5 to 68.2%) of nettle ...
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Article
Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage
In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator ...
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Article
Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef
Due to the side effects of artificial preservatives in meat products, the use of natural preservatives has increased. The aim of this study was investigated the effect of coating and nano-coating of chitosan (...
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Article
Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef
The aim of this study was the effect of nanoliposome-encapsulated extract and free extract of bay leaf (Laurus nobilis) on shelf-life of minced beef during 16 days storage in refrigerator (4 ± 1 °C). First, the l...
