Nano-Emulsion

In integrated pest management systems, the usage of repellents has a lot of unrealized potential. Modern insect repellent technologies have greatly benefited from the development of plant essential oils, in particular. As a result, it appears that plant chemicals may one day be used in place of or in addition to chemical insecticides to protect agricultural products. These compounds do not harm the environment and are safer than chemical insecticides. One of the most important plant compounds that is currently getting a lot of attention is plant essential oils. In order to decrease reapplications, toxicity, and cost, research efforts have concentrated on formulations with lower concentrations of active substances and sustained release technologies. Currently, there is a remarkable interest in the development of eco-friendly, secure, and effective pesticides using intelligent, responsive, biodegradable, and biocompatible materials. It was stated that when using nanotechnology to develop and create targeted pesticides with an environmentally sensitive controlled release through chemical modifications and compounds, there is a great potential for developing new formulations.

Background/Objectives: Ivermectin gained widespread attention as the “miracle drug” during the coronavirus disease 2019 (COVID-19) pandemic. Its inclusion in the 21st World Health Organiza-tion (WHO) List of Essential Medicines is attributed to its targeted anti-helminthic response, high efficacy, cost-effectiveness and favorable safety profile. Since the late 2000s, this bio-inspired active pharmaceutical ingredient (API) gained renewed interest for its diverse therapeutic capabilities. However, producing ivermectin formulations does remain challenging due to its poor water sol-ubility, resulting in low bioavailability after oral administration. Therefore, the transdermal drug delivery of ivermectin was considered to overcome these challenges, which are observed after oral administration. Methods: Ivermectin was incorporated in a nano-emulsion, nano-emulgel and a colloidal suspension as ivermectin-loaded nanoparticles. The nano-drug delivery vehicles were optimized, characterized and evaluated through in vitro membrane release studies, ex vivo skin diffusion studies and tape-stripping to determine whether ivermectin was successfully released from its vehicle and delivered transdermally and/or topically throughout the skin. This study concluded with cytotoxicity tests using the methyl thiazolyl tetrazolium (MTT) and neutral red (NR) assays on both human immortalized epidermal keratinocytes (HaCaT) and human immor-talized dermal fibroblasts (BJ-5ta). Results: Ivermectin was successfully released from each vehicle, delivered transdermally and topically throughout the skin and demonstrated little to no cytotoxi-city at concentrations that diffused through the skin. Conclusions: The type of nano-drug delivery vehicle used to incorporate ivermectin influences its delivery both topically and transdermally, highlighting the dynamic equilibrium between the vehicle, the API and the skin.

This study aimed to evaluate antioxidant effects of biodegradable starch film containing nanoemulsions of Bunium persicum (Boiss.) B.Fedtsch. essential oil (BPEO) fortified with Cinnamaldehyde (CIN). DPPH (2,2-diphenyl-1picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) radicals scavenging assay and Folin-Ciocalteu methods were used to determine antioxidant potential of corn starch films containing nanoemulsions of B. persicum essential oil fortified with cinammaldehyde (NanoBP en cin). Prepared treatments were films containing BPEO, CIN, the combination of BPEO and CIN (BPEO+CIN), BPEO nanoemulsion and of BPEO nanoemulsion combined with CIN (BPEOne+CIN) and BPEO nanoemulsion fortified with CIN (NanoBP en cin) at 0.25-2.5-5-10 and 20 (mg/ml) concentrations in corn starch solution. Chemical analysis showed that the main constituents of the BPEO were cuminaldehyde (22.34%), carvacrol (15.70%), anisole (15.19%) and ortho-Cymene (12.04%), respectively. Droplet size and their polydispersity index (PDI) of BPEO nanoemulsion and NanoBP en cin were 131.1±7.2 nm (PDI=0.283) and 201± 24.57 nm (PDI=0.212), respectively. Phenolic compounds and antioxidant capacity of the treatments increased significantly with enhancing of the concentration of EO and CIN. (P <0.05). The Films containing NanoBP at different concentrations had the more antioxidant effect than the other treatments. The lowest radical inhibition effect was for the films containing NanoBP en CIN. The results of this in vitro study showed that food packaging with corn starch films containing BPEO nanoemulsion is a good option for active packaging and have considerable antioxidant properties, but combining or fortification of nanoBPEO with other active ingredients like CIN are not recommended.

Background and Objectives: Nowadays, to avoid the use of synthetic preservatives, which do more harm than good, numerous studies are currently focused on using natural ingredients to enhance food product quality and shelf life. Since no study has been conducted on combining coatings with electrolyzed water containing natural antimicrobial compounds, the present study has innovation and priority. In the present study, the effect of chitosan coating prepared through Neutral Electrolyzed Water (NEW) on inhibiting the growth of Escherichia coli O157:H7 inoculated in rainbow trout fillet over 12 days at 4 ˚C was examined.
Material and Methods: Fish samples were allocated into six groups following inoculation with E. coli O157:H7 (final concentration: ~ 105 CFU/g). Treatments included control (CON), distilled water (DW), neutral electrolyzed water (NEW), chitosan 2% (CH), chitosan coating prepared by neutral electrolyzed water (CH/NEW), and neutral electrolyzed water followed by chitosan (NEW+CH). Treatments were kept at low temperature (refrigerator) and counting bacteria was done on 0, 1st, 3rd, 6th, 9th, and 12th days. Data analyses were done through repeated measure ANVOA and Bonferroni post hoc tests.
Results: As indicated by the findings, the reduction rate of EW, CH, CH+WE, and CH/EW samples were 1.04, 1.45, 2.01, and 2.02 log CFU/g compared with the CON, respectively. The highest reduction rate was observed in the CH/NEW sample, due to the antimicrobial activity of chitosan and neutral electrolyzed water.
Conclusion: Chitosan coating can be combined with NEW in fish to increase the safety against pathogenic bacteria and E. coli O157:H7. Therefore, it can suggest the use of these natural antimicrobial compounds in the food industry.

This research aimed to assess the effect of biodegradable coating chitosan nano-gel/emulsion loaded by Bunium persicum essential oil and nisin on E. coli O157:H7 in rainbow trout fillet during 12 days at refrigeration (4˚C). Trout fillet Sample was divided into 6 groups after inoculation of bacteria (E. coli O157:H7), including control (without any coating), coated with chitosan 2% and other groups including nano-emulsion chitosan 2%, Nano-emulsion of chitosan containing Bunium persicum essential oil (0.5%), Nano-gel of chitosan containing nisin (200 IU/g) and Nano-gel/emulsion of chitosan containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). The samples were stored at the cool condition, and the bacterial count was performed on days: 0, 1, 2, 4, 8, and 12. The mean number of the bacterial count was significantly different among treatment (p&lt;0.001). The most significant inhibitory effect on the growth of E.coli O157:H7 was observed in chitosan Nano-emulsion coatin...

Androgenic alopecia (AGA) is the most common alopecia that is heritable, androgen-dependent and occurs in both sexes with defined patterns such as Male pattern hair loss in men and Female pattern hair loss in women. AGA affects at least 50 % of men by the age of 50 years, and up to 70 % of all males in later life. The aim.The research was aimed to substantiate the optimal concentration of excipients and active pharmaceutical ingredients (APIs) of the emulgel intended for the topical treatment of androgenic alopecia. Materials and methods. In this study the samples of the emulgel bases containing different carbomer Ultrez10 concentrationsin the range of 0.3–0.6 % and its neutralizers (0.1 % of potassium sorbate and 0 % or 0.2 % of triethanolamine) were used. Colloidal and thermal stability, pH, rheological properties (structural viscosity, mechanical stability, degree of thixotropy) of these samples were determined. The emulgel samples with different percentages of the Serenoa repens...

This research was aimed at investigating the antioxidant and antibacterial activity of Bunium persicum, Eucalyptus globulus, and rose water on multidrug-resistant Listeria species. The antibiotic resistance of Listeria spp obtained from seafood samples were determined by the Kirby-Bauer method. The antioxidant and antibacterial activity of the essential oils and extracts were evaluated using ferric reducing antioxidant power and microdilution methods, respectively. A total 2 samples (1.88%) were positive for Listeria spp. L monocytogenes was found to be resistant to ampicillin, amoxicillin/clavulanic acid, penicillin, vancomycin, and kanamycin. B persicum essential oil showed the greatest antioxidant activity (248.56 + 1.09 mM Fe 2þ /g). The E globulus essential oil showed consistently strong antimicrobial activity against L monocytogenes and L grayi, while rose water showed no antimicrobial activity against any of the tested bacterial strains. The results showed that after adding the B persicum and E globulus essential oils to bacteria, the cell components' release increased significantly.

Background: The current study aimed to evaluate the effect of an alginate coating containing peppermint essential oil (PEO) and solid lipid nanoparticles (SLNs) against Salmonella Typhimurium and Escherichia coli O157: H7 inoculated on beef fillets and subsequently stored at a temperature of 4 ± 1 °C for 12 days. Methods: Beef fillet samples were divided into four groups: CON group (without any coating solution), ALG group (coated with alginate solution), ALG + PEO group (coated with alginate solution containing 0.1 % (w/v) PEO), and ALG + SLN-PEO group (with alginate solution in combination SLN containing 0.1 % (w/v) PEO). The samples were then analyzed for the presence of inoculated E. coli O157: H7 and S. Typhimurium during refrigerated storage. Results: The ALG + SLN-PEO coating had a larger impact in controlling the growth of pathogenic bacteria on beef fillets compared to the other treatment groups. Conclusion: According to the obtained results, the ALG + SLN-PEO coating could potentially be used in the food industry to reduce the risks associated with contamination of beef fillets by E. coli O157: H7 and S. Typhimurium.

Nifedipine is chemically dimethyl 2,6-dimethyl-4-(2-nitrophenyl)-1,4-dihydropyridine-3,5-dicarboxylate, a dihydropyridine derivative used frequently as anti-hypertensive. It is a L-type calcium channel blocker (CCB). Few analogical discrepancies were found between Nifedipine's clinical output report and chemical analysis of solubility. The ambition of this research is to conduct a recheck and proper quantification of partition coefficient (logP) of Nifedipine and clarify the discrepancy and rectify if any mistake has been done in recent past. The method used is the "gold standard" shake-flask method followed by analysis through UVscpectrophotmetry.

In this study, antimicrobial efficacy of polypropylene (PP) films coated with chitosan solutions (2% wt/v) and chitosan solutions enriched with essential oils (EOs) against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7 were evaluated on Kashar cheese slices. Oregano and clove oils were incorporated into film solutions at 1% (v/v). Inoculated cheese samples were wrapped with films and stored at 4°C for 14 days. Antimicrobial effectiveness of films against each of three pathogens was measured by plate counts performed on 1, 7, and 14 days of storage. It was found that the antimicrobial effectiveness of all film types against three pathogens were statistically significant (p &lt; 0.05), with films containing oregano oil showed greater antimicrobial effect on pathogens than films containing clove oil. Results suggest that chitosan is an ideal biopolymer for coating onto PP films, and EOs have the potential to be used in antimicrobial coated plastic film pre...

The aim was to assess the suitability of three nano-based transdermal drug delivery systems con-taining ibuprofen: a nano-emulsion, a nano-emulgel, and a colloidal suspension with ibuprofen-loaded nanoparticles. Understanding the transdermal delivery of ibuprofen using nano-based drug delivery systems can lead to more effective pain relief and improved patient compliance. Characterization tests assessed the suitability of the developed drug delivery systems. Membrane release and skin diffusion studies, along with tape stripping, were performed to determine drug release and skin permeation of ibuprofen. In vitro cytotoxicity studies on HaCaT cells were con-ducted using MTT and neutral red assays to evaluate the safety of the developed drug delivery systems. Characterization studies confirmed stable drug delivery systems with ideal properties for transdermal delivery. Membrane release studies demonstrated the successful release of ibu-profen. In vitro skin diffusion experiments and tape stripping, detecting ibuprofen in the receptor phase, stratum corneum-epidermis, and epidermis-dermis, indicating successful transdermal and topical delivery. The in vitro cytotoxicity studies observed only minor cytotoxic effects on HaCaT cells, indicating the safety of the developed drug delivery systems. The investigation demonstrat-ed promising results for the transdermal delivery of ibuprofen using the developed drug delivery systems, which contributes to valuable insights that may lead to improved pain management strategies.

This study aimed to develop oil-in-water nanoemulsions (NE) and nanoemulgels (NG) of several statins and assess their skin permeability. Grapeseed oil nanoemulsions and nanoemulgels were formulated via high-energy ultrasonication, and the oil droplets were stabilized by a mixture of Tween 80 and Span 60 surfactants, followed by extensive characterizations All NE formulations had a viscosity between 3.4 and 5.8 mPa.s, whereas for NGs, it ranged from 638 to 56189 mPa.s. The NEs had small droplet sizes between 144.2 and 162.6 nm, PDI between 0.24 and 0.42, and zeta potential of -31.9 to -66.5 mV. NG formulations had slightly larger droplet sizes but comparable PDI and zeta potential. TEM revealed homogeneous droplet distribution in both NE and NG formulations. A high %EE in the range of 91.5 to 99.7% was achieved for the NE formulations. The drug release and median flux from NE-MEV, NE-PRA, NE-LOV, and NE-FLU were slightly higher than that of the NG formulation. In contrast, NG-ATO, NG-PIT, NG-SIM, and NG-ROS had higher drug release and median flux than their NE counterparts. Skin permeation studies showed that NE-FLU had the highest skin permeation compared to all NE and NG formulations. Estimated plasma concentration from transdermal patch was found to be 96 ng/mL, which was 1.57-fold higher than the plasma concentration achieved from 80 mg sustained release oral dose. Finally, cytotoxicity studies revealed that NE-FLU was tolerated by HaCaT cells up to a concentration of 50 µg/mL, indicating that this formulation could offer a safe and effective transdermal delivery of fluvastatin.

Gout affects millions of patients worldwide, resulting in extreme pain at the affected joints. Colchicine is an active pharmaceutical ingredient (API) currently used to treat acute gout flares; however, when administered orally, colchicine may cause adverse effects to the gastro-intestinal tract (GIT), such as diarrhoea, nausea, vomiting and abdominal cramping. Therefore, the transdermal drug delivery of colchicine was considered to overcome the GIT side effects, which may be experienced after oral administration.
This study used 2% colchicine to formulate four diverse vehicles for transdermal drug delivery, i.e., hydrogel, emulgel, nano-emulsion and nano-emulgel. Once formulated, these drug delivery vehicles containing colchicine were characterised and investigated. Thereafter, there were membrane release studies, in vitro skin diffusion studies and tape stripping studies conducted on each drug delivery vehicle to determine whether any vehicle was successful in releasing the API, delivering colchicine through (transdermal) and/into (topical) the skin.
To determine the safety of each drug delivery vehicle, there were cytotoxicity studies performed on both human immortalised epidermal keratinocytes (HaCaT) and human immortalised dermal fibroblasts (BJ-5ta), using the methyl thiazolyl tetrazolium (MTT) and neutral red (NR) assays on both cell lines.
To conclude, colchicine successfully released from each vehicle, delivered to and through the skin and posed little to no cytotoxic effects at concentrations that diffused through the skin.

The aim of this study was to extend the shelf life of refrigerated chicken using carboxymethyl cellulose (CMC) film containing essential oils (EOs). The samples included a sample without wrapping film (control), a sample wrapped with pure film (CMC), one wrapped with CMC film containing Zataria multiflora Boiss EO (CMC-Z), and one wrapped with Satureja khuzistanica jamzad EO (CMC-S). The films containing 2.4% EOs were selected for this study. The shelf life of the CMC-Z and CMC-S treatments was extended from 6 to about 12 days when compared with the control sample. The film containing EOs reduced the TBA value compared to the CMC and control samples. Sensory evaluation of the cooked meat revealed that CMC-Z slightly decreased the overall acceptability compared to the control. The CMC-S samples did not show acceptable organoleptic properties (p < 0.05). Packaging containing ZEO can extend the shelf life of refrigerated chicken with the least undesirable effect on sensory properties.

The high corruptibility of fishes has caused the maintenance of the quality of fresh fish becomes one of the major issues of concern in the fish industry and consumers. In this paper, the effect of nisin (2.5%) and Rosemary (1.5%) on conventional breeding carp was examined at 4°C. Investigated parameters during maintenance time included of microbial factors (psychotropic and Staphylococcus bacteria), studied at 0, 3, 6, 9 times. Results indicated that TVC and Staphylococcus aureus content of the control sample exited the standard range after 9 days and in the case of the sample containing preservatives, it remained in the standard range up to 9 days (P<0.05%). The results of microbiological analysis showed that the use of rosemary extract oil increase the shelf life of a common shelf life of framed carp at 4°C temperature up to 9 days.

Background: The present study aimed to determine the chemical composition and antibacterial activity of essential oil extracted from Ziziphora clinopodioide (ZCEO) in vitro. Furthermore, the study aimed to evaluate the effectiveness of chitosan nanoemulsion coating containing ZCEO and nisin in inhibiting the growth of Listeria monocytogenes inoculated on chicken breast fillets that were inoculated and vacuum-packaged, and stored at a temperature of 4±1 °C for 16 days.
Methods: The chemical composition and in vitro antibacterial activity of ZCEO were determined by gas chromatography-mass spectrometry (GC-MS) and microdilution method, respectively. The chicken breast fillet samples were divided into seven groups, namely, the control group (uncoated) without vacuum, control group with vacuum, chitosan nanoemulsion without vacuum, chitosan nanoemulsion with vacuum, chitosan nanoemulsion with 0.5% ZCEO and vacuum, chitosan nanoemulsion with nisin and vacuum, and chitosan nanoemulsion with 0.5% ZCEO, nisin, and vacuum. All the samples were stored in a refrigerator, and the population of L. monocytogenes was enumerated on days 0, 1, 2, 4, 8, 12, and 16.
Results: the chemical analysis of ZCEO revealed that carvacrol, thymol, and p-cymene were the three main compounds present in the oil. Application of chitosan nanoemulsion coatings, specifically chitosan nanoemulsion + ZCEO 0.5% + vacuum and chitosan nanoemulsion + nisin + vacuum, resulted in a significant reduction in the growth rate of L. monocytogenes in chicken breast fillet samples during storage. In addition, the chitosan nanoemulsion coating containing the combined ZCEO and nisin was found to be more effective in reducing the growth of L. monocytogenes during the storage period.
Conclusion: Based on the results of this study, chitosan nanoemulsion + ZCEO 0.5% + nisin + vacuum coating can be used to reduce the risks that might be associated with L. monocytogenes in chicken breast fillets.

Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibacterial activity. This article aims to produce good characteristics of nanochitosan (including: particle size, functional groups and particle morphology) and edible coating of nanochitosan (including: viscosity and transparency) as well as to analyze the effect of adding nanochitosan as an edible coating in inhibiting the deterioration of the quality of pangasius fillets during storage based on the total plate count (TPC) and organoleptic parameters according to the Indonesian National Standard 8606:2018.

In this study, antimicrobial efficacy of polypropylene (PP) films coated with chitosan solutions (2% wt/v) and chitosan solutions enriched with essential oils (EOs) against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7 were evaluated on Kashar cheese slices. Oregano and clove oils were incorporated into film solutions at 1% (v/v). Inoculated cheese samples were wrapped with films and stored at 4°C for 14 days. Antimicrobial effectiveness of films against each of three pathogens was measured by plate counts performed on 1, 7, and 14 days of storage. It was found that the antimicrobial effectiveness of all film types against three pathogens were statistically significant (p &lt; 0.05), with films containing oregano oil showed greater antimicrobial effect on pathogens than films containing clove oil. Results suggest that chitosan is an ideal biopolymer for coating onto PP films, and EOs have the potential to be used in antimicrobial coated plastic film pre...

The high corruptibility of fishes has caused the maintenance of the quality of fresh fish becomes one of the major issues of concern in the fish industry and consumers. In this paper, the effect of nisin (2.5%) and Rosemary (1.5%) on conventional breeding carp was examined at 4°C. Investigated parameters during maintenance time included of microbial factors (psychotropic and Staphylococcus bacteria), studied at 0, 3, 6, 9 times. Results indicated that TVC and Staphylococcus aureus content of the control sample exited the standard range after 9 days and in the case of the sample containing preservatives, it remained in the standard range up to 9 days (P&lt;0.05%). The results of microbiological analysis showed that the use of rosemary extract oil increase the shelf life of a common shelf life of framed carp at 4°C temperature up to 9 days.

This research aimed to assess the effect of biodegradable coating chitosan nano-gel/emulsion loaded by Bunium persicum essential oil and nisin on E. coli O157:H7 in rainbow trout fillet during 12 days at refrigeration (4˚C). Trout fillet Sample was divided into 6 groups after inoculation of bacteria (E. coli O157:H7), including control (without any coating), coated with chitosan 2% and other groups including nano-emulsion chitosan 2%, Nano-emulsion of chitosan containing Bunium persicum essential oil (0.5%), Nano-gel of chitosan containing nisin (200 IU/g) and Nano-gel/emulsion of chitosan containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). The samples were stored at the cool condition, and the bacterial count was performed on days: 0, 1, 2, 4, 8, and 12. The mean number of the bacterial count was significantly different among treatment (p<0.001). The most significant inhibitory effect on the growth of E.coli O157:H7 was observed in chitosan Nano-emulsion coating containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). According to this study, it was concluded that the use of Nano-gel/emulsion of chitosan coating Bunium persicum essential oil and nisin could be effective on the decrease of E.coli O157:H7 growth in food.

Gouda is known as a yellow Dutch-type cheese which is made from fresh cow's milk. It is one of the most popular cheese types in the world. Many biochemical (e.g., pH and water activity) and microbiological changes occur during the ripening period, contributing to the change in the quality of Gouda cheese. Microorganisms spoiling the dairy products differ widely because of the potential effects of initial preparation, formulation, processing, packaging, storage, and handling conditions. Furthermore, washed curd-type cheeses are susceptible to proliferation of pathogens, especially coliforms; therefore, there is a high demand to monitor and control the quality of

Background: Degradation of edible oil by oxidation during the processing, storage, and heating has long been recognized as a major concern in the edible oil industry. The edible oil degradation leads to undesirable taste, odor, nutrient loss, and production of toxic compounds. The synthetic antioxidants are mostly used by the edible oil industry for preventing oxidation of the edible oil, due to its low cost and high antioxidant activity. However, synthetic antioxidants have detrimental health effects. Hence, the natural antioxidants are considered as the safer alternative to synthetic antioxidants. But, the low stability and loss of antioxidativity during heat processing limit the application of natural antioxidant in edible oil. Scope and approach: This review presents a brief overview of the effect of directly added free natural antioxidant and encapsulated natural antioxidant on oxidative stability of the edible oil, and different types of encapsulation methods for maintaining stability and antioxidativity of natural antioxidants in edible oil. A special focus has been attributed to nanoemulsion as it is being explored to encapsulate natural antioxidant.

Introduction: Nowadays biodegradable packaging such as edible coatings and films, are known as alternatives to plastic compounds and synthetic packaging since they are carriers for food additives (e.g. natural ingredients) and they do not cause any environmental contamination. Antimicrobial bioactive films are a special type of packaging carrying antimicrobial agents that can reduce the risks of food pathogens and consequently, increase the shelf-life of the foodstuff. Materials and Methods: In this study, the antimicrobial effect of biodegradable starch film containing Zataria multiflora and Bunium persicum (concentration range from 1 to 20 mg/ml) essential oils was examined on four species of bacterial pathogens including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using disk diffusion Original Research Article

Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6...

C onsumer preference to use fresh-like and minimally processed food products has increased dramatically during recent years; on the other hand, the globalization of food trade and the transportation of food over long distances pose major challenges for food safety and quality. Food-borne diseases (FBDs) considered asone of the most costly and important public health concerns worldwide (Abdollahzadeh et al., 2014). Meat and meat products are of the most perishable foods and that is because of high content of essential nutrients in these products. Regarding these products, several pathogenic microorganisms including Listeria monocytogenes and Salmonella typhimurium can result in foodborne illnesses such as listeriosis and salmonellosis in consumers if the products are not preserved and handled properly. Listeria monocytogenes is a Gram-positive pathogen which can grow at low temperatures because of its psychrotrophic nature. L.monocytogenes contaminating unprocessed foods like raw meat, fish and milk and also research Article Abstract | With expansion of food trade in today's world, preserving food products and extending their shelf lives is a necessity. In this regard, using natural and safe preservatives such as essential oils has a particular importance. The aim of the present study is to determine the chemical composition of Mentha piperita essential oil (MEO) using Gas chromatography-mass spectrometry,evaluate the in vitro antibacterial capacity of MEO against L.monocytogenes and S.typhimurium using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays, and evaluate the effects of MEO on fate of inoculated L.monocytogenes and S.typhimurium in minced beef during 9 days storage at 7ºC. The essential oil was composed of18 various compounds (96.16% of total oil). Among all components menthol was the most abundant compound (43.12%). The MIC and MBC of MEO against L.monocytogenes and S.typhimurium were 1250 and 2500 μg/mL, as well as 2500 and 5000 μg/mL, respectively. The addition of 2% MEO caused a reduction about 2 and 3 log 10 CFU/g against inoculated L.monocytogenes and S.typhimurium (P< 0.05) in minced meat compared with the control group, respectively. The results showed that MEO as a naturalpreservative caninhibit the growth of L.monocytogenes and S.typhimurium in meat and maintain this pathogens at acceptable levels in order to prevent the risk of food infections for consumers.

This research studies the application of essential oil nanoemulsion as herbal medicine instead of using antibiotics and chemicals. Thyme, shirazi thyme and rosemary essential oils were selected as herbal drugs. Essential oil nanoemulsions with Tween 80 and/or Sodium dodecyl sulfate (SDS) surfactants were prepared and investigated. Physicochemical characterizations such as hydrodynamic diameter, pH, conductivity, optical clarity and antibacterial activity against gram negative bacteria, E.coli, have been studied. Morphology of the nanoemulsions was evaluated by transmission electron microscope (TEM). Nanoemulsions prepared with the mixture of SDS−Tween 80 had particle diameters significantly smaller than those prepared with Tween 80 (2-11.7 nm in comparison with 189-200 nm). Formulated nanoemulsions had long-term stability at ambient temperature; as there were little changes in droplet diameter after storage for 2 months. MTT assay showed non-toxicity of prepared nanoemulsions. Antib...

Background and objectives: Neutralized electrolyzed water (NEW) is a novel natural disinfectant. It has been suggested that application of NEW can improve the shelf life of fish. This study aimed to investigate effect of NEW incorporated in alginate coating on growth of Escherichia coli O157: H7 on salmon fillets over a period of 12 days. Methods: Fish fillets were inoculated with E. coli O157:H7 and divided into six different treatment groups: control (no coating), distilled water, alginate, EW, EW & alginate (Samples coated with alginate solution prepared by EW), and EW+ alginate (samples immersed in EW, then coated with alginate solution). The fillets were kept at 4 °C, and the bacterial count was determined on days: 0, 2, 4, 8, and 12. Data analysis was performed using repeated ANOVA and Bonferroni post-hoctest at statistical significance of 0.05. Results: Treatment with alginate coating and EW alone could significantly reduce E. coli O157: H7 count on the salmon fillets. Howeve...

Background: Electrolyzed oxidizing water (EOW) is a novel natural disinfectant. It has been suggested that applying EOW can improve the shelf life of fish. The purpose of this research was to compare the effect of electrolyzed water with a solution of alginate coating prepared/followed by EOW and examine their impact on pseudomonas aeruginosa growth inhibition in salmon fillets kept under refrigeration. Methods: Fish fillets were inoculated with pseudomonas aeruginosa and divided into six different treatment groups: control (no coating), distilled water, alginate, EOW, EOW & alginate (samples coated with alginate solution prepared by EOW), and EOW+ alginate (samples immersed in EOW, then coated with alginate solution). The fillets were kept at 4 °C, and the bacterial count was determined on days: 0, 2, 4, 8, and 12. Data analysis was performed using repeated ANOVA and Bonferroni post-hoc test at statistical significance of 0.05. Results: Additionally, both the solo and combined application of electrolyzed water and alginate coating have been shown to substantially limit developing Pseudomonas aeruginosa. However, their combined usage had a greater impact than control sample. When coating solution was applied followed by electrolyzed water, the greatest decrease rate (1.27 logs CFU/g) was found in comparison to control samples. Conclusion: According to the findings, applying alginate coating in conjunction with electrolyzed water may be used realistically in food systems, particularly seafood.

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P&lt;0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptabi...

Pectin (PC) extracted from a solid residue from cassava roots (Manihot esculenta Crantz) was used to coat nanoparticles (NP) containing β-carotene (BC) aiming at the gastrointestinal administration of this lipophilic nutraceutical. The NP were prepared by spontaneous emulsifi cation method using food grade components. Pectincoated NP have been successfully prepared as confi rmed by the increased particle size and negative surface charges due to the pectin's anionic nature. NP showed spherical shape and monodisperse distribution, with a mean size of 21.3 nm (polydispersity index (PDI) 0.29) for BC PC T80-NP (nanoparti c le with β-carotene, pectin and Tween 80) and 261.4 nm (PDI 0.1) for BC PC T20-NP (nanoparticle with β-carotene, pectin and Tween 20). BC was encapsulated at amounts of 530 and 324 µg/ml for BC PC T80-NP and BC PC T20-NP, respectively, with high encapsulation effi ciency (> 95%), increasing its antioxidant capacity in vitro, besides no cytotoxic effect. However, only BC PC T20-NP was stable over a 90 days storage period (4°C) and revealed a strong interaction between pectin and mucin. These results suggest that pectin-coated BC PC T20-NP is a promising strategy to improve the bioavailability and permeation of BC for administration through mucosal surfaces.

This research studies the application of essential oil nanoemulsion as herbal medicine instead of using antibiotics and chemicals. Thyme, shirazi thyme and rosemary essential oils were selected as herbal drugs. Essential oil nanoemulsions with Tween 80 and/or Sodium dodecyl sulfate (SDS) surfactants were prepared and investigated. Physicochemical characterizations such as hydrodynamic diameter, pH, conductivity, optical clarity and antibacterial activity against gram negative bacteria, E.coli, have been studied. Morphology of the nanoemulsions was evaluated by transmission electron microscope (TEM). Nanoemulsions prepared with the mixture of SDS−Tween 80 had particle diameters significantly smaller than those prepared with Tween 80 (2-11.7 nm in comparison with 189-200 nm). Formulated nanoemulsions had long-term stability at ambient temperature; as there were little changes in droplet diameter after storage for 2 months. MTT assay showed non-toxicity of prepared nanoemulsions. Antib...

Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.

This research aimed to assess the effect of biodegradable coating chitosan nano-gel/emulsion loaded by Bunium persicum essential oil and nisin on E. coli O157:H7 in rainbow trout fillet during 12 days at refrigeration (4˚C). Trout fillet Sample was divided into 6 groups after inoculation of bacteria (E. coli O157:H7), including control (without any coating), coated with chitosan 2% and other groups including nano-emulsion chitosan 2%, Nano-emulsion of chitosan containing Bunium persicum essential oil (0.5%), Nano-gel of chitosan containing nisin (200 IU/g) and Nano-gel/emulsion of chitosan containing Bunium persicum essential oil (0.5%) and nisin (200 IU/g). The samples were stored at the cool condition, and the bacterial count was performed on days: 0, 1, 2, 4, 8, and 12. The mean number of the bacterial count was significantly different among treatment (p&lt;0.001). The most significant inhibitory effect on the growth of E.coli O157:H7 was observed in chitosan Nano-emulsion coatin...

This study reports the efficacy of chitosan (CS) in combination with Zataria multiflora (ZEO) or Cinnamomum seylanicum (CEO) essential oil to inhibit Phytophthora drechsleri in vitro and on artificially infected cucumbers for a storage period of 10 days. The fungal growth significantly was reduced by increasing concentrations of ZEO, CEO and CS that CEO was the most effective. Moreover, combined treatments showed more significant mycelial inhibition results and reduction of the IC50, MIC and MFC values compared with pure EOs or CS (p < 0.05). The most effective treatments in reducing mycelial growth were those based on the combination of CS with CEO (CC) or ZEO (CZ). In fruit decay assays, the combined treatments (CC and CZ) were able to reduce fungal decay in the range of 77e85% at day 9, compared with in the control.

Journal homepage: www.zums.ac.ir/jhehp Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens. Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis. Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively. Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods' shelf life.

BACKGROUND: Chicken meat is susceptible to microbial and chemical contamination and using antimicrobial agents helps to prolong its shelf-life. OBJECTIVES: This study focuses on the effect of chitosan-based coating and Trachyspermum ammi essential oil on qualitative properties of refrigerated chicken fillet meat. MATERIAL and METHODS: chicken fillets treated with chitosan solution (2 %wv-1) and Trachyspermum ammi essential oil (0, 1000, and 2000 ppm) were stored at 4C for 12 days. Microbial (lactic acid bacteria, coliform, and total mesophilic bacteria), chemical (peroxide value and total volatile nitrogen), and sensory (odour, texture, colour, and overall acceptance) analysis were done every 3 days until the end of storage. Results: Total count, lactic acid bacteria, coliform and total mesophilic bacteria showed significant decrease in treatments compared to control. In chemical experiments, chitosan- Trachyspermum ammi essential oil treated fillets had lower peroxide and total vo...

Background and objectives: Neutralized electrolyzed water (NEW) is a novel natural disinfectant. It has been suggested that application of NEW can improve the shelf life of fish. This study aimed to investigate effect of NEW incorporated in alginate coating on growth of Escherichia coli O 157 : H 7 on salmon fillets over a period of 12 days. Methods: Fish fillets were inoculated with E. coli O 157 :H 7 and divided into six different treatment groups: control (no coating), distilled water, alginate, EW, EW & alginate (Samples coated with alginate solution prepared by EW), and EW+ alginate (samples immersed in EW, then coated with alginate solution). The fillets were kept at 4 °C, and the bacterial count was determined on days: 0, 2, 4, 8, and 12. Data analysis was performed using repeated ANOVA and Bonferroni post-hoctest at statistical significance of 0.05. Results: Treatment with alginate coating and EW alone could significantly reduce E. coli O 157 : H 7 count on the salmon fillets. However, maximum reduction (1.27 log CFU/g) of bacteria was achieved when using alginate coating combined with EW. Conclusion: According to the results, the combination of alginate coating with EW can be applied as a natural antimicrobial for increasing safety of food products, especially fish, against pathogenic bacteria such as E. coli O157: H7.

C onsumer preference to use fresh-like and minimally processed food products has increased dramatically during recent years; on the other hand, the globalization of food trade and the transportation of food over long distances pose major challenges for food safety and quality. Food-borne diseases (FBDs) considered asone of the most costly and important public health concerns worldwide (Abdollahzadeh et al., 2014). Meat and meat products are of the most perishable foods and that is because of high content of essential nutrients in these products. Regarding these products, several pathogenic microorganisms including Listeria monocytogenes and Salmonella typhimurium can result in foodborne illnesses such as listeriosis and salmonellosis in consumers if the products are not preserved and handled properly. Listeria monocytogenes is a Gram-positive pathogen which can grow at low temperatures because of its psychrotrophic nature. L.monocytogenes contaminating unprocessed foods like raw meat, fish and milk and also research Article Abstract | With expansion of food trade in today's world, preserving food products and extending their shelf lives is a necessity. In this regard, using natural and safe preservatives such as essential oils has a particular importance. The aim of the present study is to determine the chemical composition of Mentha piperita essential oil (MEO) using Gas chromatography-mass spectrometry,evaluate the in vitro antibacterial capacity of MEO against L.monocytogenes and S.typhimurium using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays, and evaluate the effects of MEO on fate of inoculated L.monocytogenes and S.typhimurium in minced beef during 9 days storage at 7ºC. The essential oil was composed of18 various compounds (96.16% of total oil). Among all components menthol was the most abundant compound (43.12%). The MIC and MBC of MEO against L.monocytogenes and S.typhimurium were 1250 and 2500 μg/mL, as well as 2500 and 5000 μg/mL, respectively. The addition of 2% MEO caused a reduction about 2 and 3 log 10 CFU/g against inoculated L.monocytogenes and S.typhimurium (P< 0.05) in minced meat compared with the control group, respectively. The results showed that MEO as a naturalpreservative caninhibit the growth of L.monocytogenes and S.typhimurium in meat and maintain this pathogens at acceptable levels in order to prevent the risk of food infections for consumers.

View related articles View Crossmark data Citing articles: 7 View citing articles Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus El uso de recubrimientos comestibles enriquecidos con aceite esencial de jengibre en el queso Kashar y sus efectos en Escherichia coli O157:H7 y Staphylococcus aureus

Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed for S.Typhimurium count. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2-1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples. RESUMEN En el presente estudio se utilizó quitosano (al 0.5%, 1% y 2%,), ácido láctico al 1% y una combinación de quitosano al 2% y ácido láctico al 1% como tratamiento de filetes de pollo almacenados a 4 °C con el objetivo de controlar el S. Typhimurium y la E. coli. Los resultados permitieron constatar que el quitosano al 0.5% no redujo el recuento de S. Typhimurium ni el de E. coli. Además, se comprobó que si bien el quitosano al 1% redujo significativamente el recuento de E. coli en 1 log; no se observaron efectos de reducción en el recuento de S. Typhimurium. Asimismo, se demostró que, durante el tiempo de almacenamiento, el quitosano al 2%, el ácido láctico al 1% y la combinación de quitosano al 2% y ácido láctico al 1% redujeron significativamente el recuento de S. Typhimurium (en aproximadamente 1.2 a 1.4 log) y el de E. coli (en aproximadamente 1 log). El tratamiento con ácido láctico al 1% redujo significativamente la puntuación sensorial global del filete de pollo hasta el tercer día de almacenamiento. El quitosano no tiene efectos adversos en las propiedades sensoriales de las muestras.

M eat is a known source of protein and due to its valuable proteins, essential amino acids, vitamins, minerals and fat, meat is an important part of a balanced diet. During the storage and processing of meat and meat products oxidative reactions can occur (Stadnik and Kęska, 2015) (Domínguez et al., 2016). Oxidation of lipids is one of the most important reaction in meat products which cause rancidity, reduce in quality, nutritional value, and taste. It could even produce toxic compounds which could be risky for human health. The application of antioxidants is of the best solutions to prevent oxidation and protect meat against oxidative damage. Complications of synthetic antioxidants in foods and consumers demand for natural preservative leads to utilization of natural antioxidants in food products. Therefore, due to high bioactive contents of essential oils and plant extracts, scientists and industries review Article Abstract | According to the environmental problems that plastic packaging was made in recent decades, edible film/ coating have been drawn attention due to their beneficial properties. Alginate, chitosan, starch, CMC and etc. are of the most common edible films/coatings. On the other hand, the meat and meat products are vulnerable to oxidative reactions that reduce their quality and also lose nutrients and risk consumers health and safety. A strategy to limit this, is use of a wide range of antioxidants. Nowadays, consumers tend to use natural antioxidants due to the complication of synthetic antioxidants. Essential oil and herbal extracts are among natural compounds with high functional properties but they had undesirable effects on sensorial quality of meat and meat products in high doses. An interesting strategy to overcome this limitation is application of polysaccharide edible film/coating as carrier of these compounds. Natural antioxidants in edible films/coatings improve the film matrix and cause an increase in meat shelf-life, benefits sensorial quality and also enhance nutritional value of meat. This paper discusses the combining of natural antioxidants with polysaccharide film and coating in meat and meat products.

Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three levels of pH (5, 6 and 7 adjusted by hydrochloric acid), and three inoculum size (10(2), 10(3) and 10(4) CFU mL(-1)) on the growth of Staphylococcus aureus in the brain heart infusion broth. Black zira EO was extracted and its component was identified using gas chromatography-mass spectrometry (GC-MS) analyses. The experiment was carried out in triplicate. Growth was monitored by visible turbidity during a 30-day period. To evaluate effects of explanatory variable on time to detection (TTD) of bacterial growth, parametric survival models based on Log-normal distribution was used. All explanatory variables had significant association with time to detection (p &lt; 0.05). The final mod...

Control de Salmonella y Escherichia coli mediante el uso de quitosano y ácido láctico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4°C to control Salmonella typhimurium (S. Typhimurium) and Escherichia coli (E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed for S.Typhimurium count. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2-1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples. RESUMEN En el presente estudio se utilizó quitosano (al 0.5%, 1% y 2%,), ácido láctico al 1% y una combinación de quitosano al 2% y ácido láctico al 1% como tratamiento de filetes de pollo almacenados a 4 °C con el objetivo de controlar el S. Typhimurium y la E. coli. Los resultados permitieron constatar que el quitosano al 0.5% no redujo el recuento de S. Typhimurium ni el de E. coli. Además, se comprobó que si bien el quitosano al 1% redujo significativamente el recuento de E. coli en 1 log; no se observaron efectos de reducción en el recuento de S. Typhimurium. Asimismo, se demostró que, durante el tiempo de almacenamiento, el quitosano al 2%, el ácido láctico al 1% y la combinación de quitosano al 2% y ácido láctico al 1% redujeron significativamente el recuento de S. Typhimurium (en aproximadamente 1.2 a 1.4 log) y el de E. coli (en aproximadamente 1 log). El tratamiento con ácido láctico al 1% redujo significativamente la puntuación sensorial global del filete de pollo hasta el tercer día de almacenamiento. El quitosano no tiene efectos adversos en las propiedades sensoriales de las muestras.

Background: High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach: The aim of this review is to summarize the most important information for encapsulation of natural extracts using unconventional technologies. Key findings and conclusions: Encapsulation is an excellent choice to stabilize BACs, and in particular EOs, and mask their strong flavors and odors. In particular, spray drying is one of the most economic and common encapsulation technologies. However, the challenges of reducing the operating costs, of developing high-throughput processes, of minimizing the use of organic solvents, and of increasing the level of functionality of the encapsulation systems are driving the research towards the implementation of innovative strategies and non-conventional methods, which incorporate the concepts of Green Food Processing.

This paper deals with a low cost solution to problem avoidance for a mobile machine using just a single Artifical Intelligennce. It allows the machine to navigate smoothly in an unknown environment, avoiding collisions, without having to stop in front of problems. The problem avoidance process is made up of three distinct stages - the mapping algorithm, the core problem avoidance algorithm, and the steering algorithm. The mapping algorithm takes the raw Artifical Intelligennce readings and processes them to create higher resolution maps from the wide-angle Artifical Intelligennce. The problem avoidance algorithm is based on the potential field theory which considers the machine to be a test charge that is repelled by all the problems around it, and which moves in the direction of the resultant of the forces acting on it. An algorithm which steers a mobile machine based on the differential drive system is also discussed.

"Background: The present study aimed to determine the chemical composition and in-vitro antibacterial activity of Ziziphora clinopodioides essential oil (ZCEO).
Methods: The chemical composition of ZCEO was determined using gas chromatography-mass spectrometry (GC-MS) analysis. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were calculated using the microwell dilution assay to assess the antibacterial effects of ZCEO emulsion and nano-emulsion on E. coli O157:H7.
Results: A yield of 1% (w/w) was identified for ZCEO isolation and pulegone (58.78%), menthone (1.15%), and isomenthone (9.91%) as the key components of ZCEO phytochemicals. The MIC values of the ZCEO emulsion and nano-emulsion were 0.8 and 0.025 mg/ml, respectively, and the MBC values were estimated at 1.6 and 0.05, respectively.
Conclusion: It is recommended that the nano-emulsion of ZCEO be applied as a potential source of natural preservatives in food industries."

"Background: Active antimicrobial packaging is a novel method for increasing the safety and shelf life of food products. The present study aimed to investigate the inhibitory effects of chitosan coating nano-emulsion incorporated with Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively on E. coli O157:H7 in vacuum-packed fish samples during 12 days of refrigeration.
Methods: The samples were divided into various groups, including control (no coating), 2% chitosan, 2% chitosan nano-emulsion, and chitosan coating nano-emulsion containing Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively. The samples were vacuum-packed and stored at refrigeration temperature, and bacterial counting was performed on days zero, one, two, four, six, eight, and 12.
Results: The mean bacterial count had a significant difference between the study groups during 12 days of storage (P < 0.001). The most significant inhibitory effect on the growth of E. coli O157:H7 was observed with nano-emulsion of chitosan containing 1% of Bunium persicum.
Conclusion: According to the results, using the nano-emulsion of chitosan coating with essential oils could effectively decrease the growth of E. coli O157:H7 in food products, especially fish.in food especially fish."

The central aim of this paper is demonstrating the capability of Artificial Neural Network implementations in recognizing extended sets of visual language symbols. The applications of this technique range from document digitizing and protection to handwritten text recognition in handheld devices. The classic difficulty of being able to correctly recognize even typed visual language symbols is the complex irregularity among pictorial representations of the same character due to variations in fonts, styles and size. This indiscretion undoubtedly widens when one deals with handwritten characters. Hence the conventional programming methods of mapping symbol images into matrices, analyzing pixel and/or vector data and trying to decide which symbol corresponds to which quality would give up little or no realistic results. Clearly the needed method will be one that can detect 'proximity' of graphic representations to known symbols and make decisions based on this proximity. To implement such proximity algorithms in the conventional programming one needs to write endless code, one for each type of possible irregularity or deviation from the assumed output either in terms of pixel or vector parameters, clearly not a realistic fare. One such network with supervised education rule is the Multi-Layer Perception (MLP) model. It uses the universal Delta Learning Rule for adjusting its weights and can be trained for a set of input/desired output values in a number of iterations. The very nature of this particular model is that it will force the production to one of nearby values if a variation of input is fed to the network that it is not trained for, thus solving the proximity issue. Both concepts will be discussed in the introduction part of this report.