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Kazem Alirezalu
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran

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Research article
Published: 26 July 2021 in Sugar Tech
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The aim of the study was to prepare liquid invert sugar from sugar beet dilute molasses by acidic hydrolysis and using powdered activated carbon (PAC) for purification. The effects of applied PAC concentrations (0.61, 0.78 and 1.12% PAC) at pH 4.5 were evaluated by tracking the changes in molasses quality attributes. Additionally, the impact of storage time (1, 15, 30, 45 and 60 days) at different temperatures (4 and 25 °C) on color, turbidity, reducing sugars and hydroxymethylfurfural (HMF) content in treated dilute molasses was investigated. The results showed that reducing sugars content increased during storage period regardless of applied PAC amount and storage temperatures. Consequently, the color was significantly raised during storage time and temperatures while lowest color was observed in sample with 1.12% PAC stored at 4 °C. Furthermore, after initial decrease in HMF and turbidity in the liquid invert sugar, an increase in corresponding parameters was noticed in higher or lesser extent depending on storage temperatures. Accordingly, it is suggested that the treatment with 1.12% PAC and storage at 4 °C is suitable for liquid invert sugar production.

ACS Style

Boukaga Farmani; Miljana Djordjević; Samad Bodbodak; Kazem Alirezalu; Afshin Ghanbarpour. Powdered Activated Carbon Treatment of Sugar Beet Molasses for Liquid Invert Sugar Production: Effects of Storage Time and Temperatures. Sugar Tech 2021, 1 -10.

AMA Style

Boukaga Farmani, Miljana Djordjević, Samad Bodbodak, Kazem Alirezalu, Afshin Ghanbarpour. Powdered Activated Carbon Treatment of Sugar Beet Molasses for Liquid Invert Sugar Production: Effects of Storage Time and Temperatures. Sugar Tech. 2021; ():1-10.

Chicago/Turabian Style

Boukaga Farmani; Miljana Djordjević; Samad Bodbodak; Kazem Alirezalu; Afshin Ghanbarpour. 2021. "Powdered Activated Carbon Treatment of Sugar Beet Molasses for Liquid Invert Sugar Production: Effects of Storage Time and Temperatures." Sugar Tech , no. : 1-10.

Journal article
Published: 04 May 2021 in Foods
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The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.

ACS Style

Kazem Alirezalu; Milad Yaghoubi; Leila Poorsharif; Shadi Aminnia; Halil Kahve; Mirian Pateiro; José Lorenzo; Paulo Munekata. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021, 10, 1003 .

AMA Style

Kazem Alirezalu, Milad Yaghoubi, Leila Poorsharif, Shadi Aminnia, Halil Kahve, Mirian Pateiro, José Lorenzo, Paulo Munekata. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods. 2021; 10 (5):1003.

Chicago/Turabian Style

Kazem Alirezalu; Milad Yaghoubi; Leila Poorsharif; Shadi Aminnia; Halil Kahve; Mirian Pateiro; José Lorenzo; Paulo Munekata. 2021. "Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage." Foods 10, no. 5: 1003.

Journal article
Published: 21 April 2021 in Metabolites
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Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

ACS Style

Habib Shirzad; Abolfazl Alirezalu; Kazem Alirezalu; Milad Yaghoubi; Bahareh Ghorbani; Mirian Pateiro; José Lorenzo. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites 2021, 11, 256 .

AMA Style

Habib Shirzad, Abolfazl Alirezalu, Kazem Alirezalu, Milad Yaghoubi, Bahareh Ghorbani, Mirian Pateiro, José Lorenzo. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites. 2021; 11 (5):256.

Chicago/Turabian Style

Habib Shirzad; Abolfazl Alirezalu; Kazem Alirezalu; Milad Yaghoubi; Bahareh Ghorbani; Mirian Pateiro; José Lorenzo. 2021. "Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage." Metabolites 11, no. 5: 256.

Journal article
Published: 15 March 2021 in International Journal of Environmental Research and Public Health
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Medicinal plants with antibacterial effects have been used by humans for centuries. In the recent decade, due to the development of antibiotic resistant strains, many studies have focused on the use of natural compounds as feed additives in livestock. Ginger, among all, have repetitively shown numerous biological activities, antibacterial, and antibiotic properties. This study was conducted to evaluate the effects of ginger root powder (GP) on the performance, egg quality, and blood parameters of Japanese quail. A total of 240 10-weeks old female quails were used in a completely randomized design with 4 treatments, 4 replicates, and 15 birds per replicate. Dietary treatment were basal diet (control) and basal diet containing 0.5, 1, and 1.5 g/kg of ginger root powder. Growth performance and exterior and interior quality of egg were measured biweekly over eight-week period. At the end of experiment blood parameters were evaluated. The results showed that diet supplementation with different levels of GP had no significant effect on egg production, egg mass weight, and egg weight (p > 0.05). However, feed intake and feed conversion ratio were significantly lower in the treatment group than the control in the whole period (p < 0.05). Egg Quality traits (shape index, albumen index, the percentage of albumen, yolk and shell, yolk pH, and shell thickness and strength) were not affected by the supplements in the whole trial period. Addition of GP significantly increased the albumen height, Haugh unit, and albumen pH in comparison with the control treatment (p < 0.05). GP reduced blood triglyceride level yet was ineffective on blood total antioxidant capacity and malondialdehyde. In conclusion, dietary supplementation with GP, could improve productive performance and the egg quality of Japanese quails. Nonetheless a comprehensive study needs to be performed in order to evaluate the impact of quail dietary ginger supplementation on productive performance and egg quality and their stability during storage time for commercial use.

ACS Style

Zabihollah Nemati; Zahra Moradi; Kazem Alirezalu; Maghsoud Besharati; António Raposo. Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails. International Journal of Environmental Research and Public Health 2021, 18, 2995 .

AMA Style

Zabihollah Nemati, Zahra Moradi, Kazem Alirezalu, Maghsoud Besharati, António Raposo. Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails. International Journal of Environmental Research and Public Health. 2021; 18 (6):2995.

Chicago/Turabian Style

Zabihollah Nemati; Zahra Moradi; Kazem Alirezalu; Maghsoud Besharati; António Raposo. 2021. "Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails." International Journal of Environmental Research and Public Health 18, no. 6: 2995.

Journal article
Published: 26 February 2021 in Polymers
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The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

ACS Style

Milad Yaghoubi; Ali Ayaseh; Kazem Alirezalu; Zabihollah Nemati; Mirian Pateiro; José Lorenzo. Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers 2021, 13, 716 .

AMA Style

Milad Yaghoubi, Ali Ayaseh, Kazem Alirezalu, Zabihollah Nemati, Mirian Pateiro, José Lorenzo. Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage. Polymers. 2021; 13 (5):716.

Chicago/Turabian Style

Milad Yaghoubi; Ali Ayaseh; Kazem Alirezalu; Zabihollah Nemati; Mirian Pateiro; José Lorenzo. 2021. "Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage." Polymers 13, no. 5: 716.

Journal article
Published: 24 February 2021 in Meat Science
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In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.

ACS Style

Kazem Alirezalu; Samira Pirouzi; Milad Yaghoubi; Maryam Karimi-Dehkordi; Shima Jafarzadeh; Amin Mousavi Khaneghah. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life. Meat Science 2021, 176, 108475 .

AMA Style

Kazem Alirezalu, Samira Pirouzi, Milad Yaghoubi, Maryam Karimi-Dehkordi, Shima Jafarzadeh, Amin Mousavi Khaneghah. Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life. Meat Science. 2021; 176 ():108475.

Chicago/Turabian Style

Kazem Alirezalu; Samira Pirouzi; Milad Yaghoubi; Maryam Karimi-Dehkordi; Shima Jafarzadeh; Amin Mousavi Khaneghah. 2021. "Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life." Meat Science 176, no. : 108475.

Review
Published: 23 February 2021 in Trends in Food Science & Technology
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The perishable nature of fruits and vegetables makes their shelf-life limited. Environmental factors, transportation and preservation conditions through postharvest could decrease the storage time and quality. Therefore, prolonging supply time of fruits and vegetables by safer postharvest treatments direct the preservation methods to edible coatings. Active edible coatings incorporating different types of functional substances can be used as a preservation method to boost strategies in improving quality, safety and shelf-life of fruits and vegetables upon storage. This review attempts to present a complete overview of carboxymethyl cellulose (CMC) and pectin as a basis for edible coatings and recent developments related to their application as active coatings for preservation of fruits and vegetables quality. CMC and pectin are two main polysaccharides with great potential in making edible coatings. The CMC- and pectin-based edible coatings are commonly odorless, tasteless, non-toxic, non-allergic, water-soluble, transparent and resistant to oil and fats. CMC and pectin, additionally, could be good carriers for active additives. In this sense, CMC and pectin-based active coatings could provide a great potential both for their protective effect and carrying functional compounds such as antimicrobials, antioxidants, anti-browning agents, texture enhancers and nutraceuticals into their coating matrix to prevent unwanted reactions (e.g., microbial growth, oxidation, enzymatic browning and softening) in horticultural products. Such strategy could inhibit microbial decays and enzymatic or biochemical damages and prevent physical or textural deteriorations in fruits and vegetables during storage.

ACS Style

Sima Panahirad; Mohammadreza Dadpour; Seyed Hadi Peighambardoust; Maral Soltanzadeh; Beatriz Gullón; Kazem Alirezalu; Jose M. Lorenzo. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends in Food Science & Technology 2021, 110, 663 -673.

AMA Style

Sima Panahirad, Mohammadreza Dadpour, Seyed Hadi Peighambardoust, Maral Soltanzadeh, Beatriz Gullón, Kazem Alirezalu, Jose M. Lorenzo. Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review. Trends in Food Science & Technology. 2021; 110 ():663-673.

Chicago/Turabian Style

Sima Panahirad; Mohammadreza Dadpour; Seyed Hadi Peighambardoust; Maral Soltanzadeh; Beatriz Gullón; Kazem Alirezalu; Jose M. Lorenzo. 2021. "Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review." Trends in Food Science & Technology 110, no. : 663-673.

Journal article
Published: 21 February 2021 in Meat Science
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Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.

ACS Style

Kazem Alirezalu; Hosein Shafaghi Movlan; Milad Yaghoubi; Mirian Pateiro; José M. Lorenzo. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Science 2021, 176, 108474 .

AMA Style

Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, Mirian Pateiro, José M. Lorenzo. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Science. 2021; 176 ():108474.

Chicago/Turabian Style

Kazem Alirezalu; Hosein Shafaghi Movlan; Milad Yaghoubi; Mirian Pateiro; José M. Lorenzo. 2021. "ɛ-polylysine coating with stinging nettle extract for fresh beef preservation." Meat Science 176, no. : 108474.

Journal article
Published: 21 January 2021 in Animals
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Ninety-six male goslings were allocated and assigned to treatment using a completely randomized design. Dietary treatments included a basal diet consisting of corn, wheat, and soybean meal with either no additional selenium (CON), 0.3 mg/kg of inorganic selenium (I-Se; sodium selenite), or 0.3 mg/kg of organic selenium (O-Se; selenium-enriched yeast). After a 56-day feeding period, geese were slaughtered on a common ending day and two geese per pen (n = 24) were used for the analyses conducted in this study. Meat (equal portions of the breast and thigh meat) and liver were collected and evaluated for proximate composition, fatty acid profile, pH, phenolic content, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) over a 9-day storage period at 4 °C. The meat and liver samples from geese supplemented I-Se or O-Se had greater (p < 0.01) lipid content compared with geese not supplemented with additional selenium. At the conclusion of the 9-day storage period, meat and liver samples from geese supplemented I-Se or O-Se had lower (p < 0.05) pH values, greater (p < 0.05) phenolic content, lower (p < 0.05) TBARS values, and lower (p < 0.05) TVB-N compared with geese not supplemented with additional selenium (CON).

ACS Style

Zabihollah Nemati; Kazem Alirezalu; Maghsoud Besharati; Benjamin Holman; Mohammadreza Hajipour; Benjamin Bohrer. The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver. Animals 2021, 11, 261 .

AMA Style

Zabihollah Nemati, Kazem Alirezalu, Maghsoud Besharati, Benjamin Holman, Mohammadreza Hajipour, Benjamin Bohrer. The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver. Animals. 2021; 11 (2):261.

Chicago/Turabian Style

Zabihollah Nemati; Kazem Alirezalu; Maghsoud Besharati; Benjamin Holman; Mohammadreza Hajipour; Benjamin Bohrer. 2021. "The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver." Animals 11, no. 2: 261.

Original research
Published: 13 January 2021 in Food Science & Nutrition
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The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.

ACS Style

Kazem Alirezalu; Milad Yaghoubi; Zabihollah Nemati; Boukaga Farmani; Amin Mousavi Khaneghah. Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets. Food Science & Nutrition 2021, 9, 1542 -1550.

AMA Style

Kazem Alirezalu, Milad Yaghoubi, Zabihollah Nemati, Boukaga Farmani, Amin Mousavi Khaneghah. Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets. Food Science & Nutrition. 2021; 9 (3):1542-1550.

Chicago/Turabian Style

Kazem Alirezalu; Milad Yaghoubi; Zabihollah Nemati; Boukaga Farmani; Amin Mousavi Khaneghah. 2021. "Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets." Food Science & Nutrition 9, no. 3: 1542-1550.

Journal article
Published: 28 September 2020 in Fermentation
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The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

ACS Style

Ashkan Rezaei; Kazem Alirezalu; Sodeif Azadmard Damirchi; Javad Hesari; Photis Papademas; Rubén Domínguez; José M. Lorenzo; Milad Yaghoubi. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation 2020, 6, 95 .

AMA Style

Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, Javad Hesari, Photis Papademas, Rubén Domínguez, José M. Lorenzo, Milad Yaghoubi. Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese. Fermentation. 2020; 6 (4):95.

Chicago/Turabian Style

Ashkan Rezaei; Kazem Alirezalu; Sodeif Azadmard Damirchi; Javad Hesari; Photis Papademas; Rubén Domínguez; José M. Lorenzo; Milad Yaghoubi. 2020. "Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese." Fermentation 6, no. 4: 95.

Journal article
Published: 20 September 2020 in Foods
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The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control plus 30 mg of VE and 0.4 mg kg−1 sodium selenite (VE30SS), control plus 30 mg of VE and 0.4 mg kg−1 of Sel-Plex® (VE30SP), control plus 120 mg VE and 0.4 mg kg−1 Sodium selenite (VE120SS), and control plus 120 mg VE and 0.4 mg kg−1 Sel-Plex (VE120SP), were examined. There was no huge impact of VE and Se on feed consumption, FCR and egg yield rate. Quality parameters of fresh egg including egg surface area, eggshell thickness, yolk selenium concentration, albumen height, and Haugh unit were significantly increased following VE and Se supplementation (p < 0.05). For stored eggs, VE and Se significantly increased egg yolk color intensity (p < 0.05). Regardless of storage temperature, eggs from birds fed with VE and Se had less weight loss during 30 days of storage. Albumen height was significantly higher in VE and Se fed birds in eggs stored at 5 °C for 15 and 30 days. The combination of Sel-Plex with either levels of VE had significantly higher blood total antioxidant capacity. Dietary VE and Selenium, notably Sel-Plex, improved the antioxidant potential of blood and egg quality of laying quails.

ACS Style

Zabihollah Nemati; Hosain Ahmadian; Maghsoud Besharati; Steven Lesson; Kazem Alirezalu; Rubén Domínguez; José M. Lorenzo. Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails. Foods 2020, 9, 1324 .

AMA Style

Zabihollah Nemati, Hosain Ahmadian, Maghsoud Besharati, Steven Lesson, Kazem Alirezalu, Rubén Domínguez, José M. Lorenzo. Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails. Foods. 2020; 9 (9):1324.

Chicago/Turabian Style

Zabihollah Nemati; Hosain Ahmadian; Maghsoud Besharati; Steven Lesson; Kazem Alirezalu; Rubén Domínguez; José M. Lorenzo. 2020. "Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails." Foods 9, no. 9: 1324.

Journal article
Published: 17 June 2020 in Foods
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The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.

ACS Style

Zabihollah Nemati; Kazem Alirezalu; Maghsoud Besharati; Saeid Amirdahri; Daniel Franco; José M. Lorenzo. Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E. Foods 2020, 9, 798 .

AMA Style

Zabihollah Nemati, Kazem Alirezalu, Maghsoud Besharati, Saeid Amirdahri, Daniel Franco, José M. Lorenzo. Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E. Foods. 2020; 9 (6):798.

Chicago/Turabian Style

Zabihollah Nemati; Kazem Alirezalu; Maghsoud Besharati; Saeid Amirdahri; Daniel Franco; José M. Lorenzo. 2020. "Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E." Foods 9, no. 6: 798.

Journal article
Published: 04 April 2020 in Foods
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Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries.

ACS Style

Abolfazl Alirezalu; Nima Ahmadi; Peyman Salehi; Ali Sonboli; Kazem Alirezalu; Amin Mousavi Khaneghah; Francisco J. Barba; Paulo E.S. Munekata; Jose M. Lorenzo. Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications. Foods 2020, 9, 436 .

AMA Style

Abolfazl Alirezalu, Nima Ahmadi, Peyman Salehi, Ali Sonboli, Kazem Alirezalu, Amin Mousavi Khaneghah, Francisco J. Barba, Paulo E.S. Munekata, Jose M. Lorenzo. Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications. Foods. 2020; 9 (4):436.

Chicago/Turabian Style

Abolfazl Alirezalu; Nima Ahmadi; Peyman Salehi; Ali Sonboli; Kazem Alirezalu; Amin Mousavi Khaneghah; Francisco J. Barba; Paulo E.S. Munekata; Jose M. Lorenzo. 2020. "Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications." Foods 9, no. 4: 436.

Journal article
Published: 01 January 2020 in Food Science and Technology
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Kazem Alirezalu; Hosein Shafaghi Movlan; Mehdi Younessi-Hamzekhanlu; Boukaga Farmani; Omid Fathizadeh. Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine. Food Science and Technology 2020, 16, 145 -160.

AMA Style

Kazem Alirezalu, Hosein Shafaghi Movlan, Mehdi Younessi-Hamzekhanlu, Boukaga Farmani, Omid Fathizadeh. Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine. Food Science and Technology. 2020; 16 (96):145-160.

Chicago/Turabian Style

Kazem Alirezalu; Hosein Shafaghi Movlan; Mehdi Younessi-Hamzekhanlu; Boukaga Farmani; Omid Fathizadeh. 2020. "Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine." Food Science and Technology 16, no. 96: 145-160.

Journal article
Published: 01 November 2019 in LWT - Food Science and Technology
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K. Alirezalu; Rita Santos Inácio; J. Hesari; F. Remize; Z. Nemati; Jorge A. Saraiva; Francisco J. Barba; Anderson S. Sant'Ana; Jose M. Lorenzo. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage. LWT - Food Science and Technology 2019, 114, 1 .

AMA Style

K. Alirezalu, Rita Santos Inácio, J. Hesari, F. Remize, Z. Nemati, Jorge A. Saraiva, Francisco J. Barba, Anderson S. Sant'Ana, Jose M. Lorenzo. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage. LWT - Food Science and Technology. 2019; 114 ():1.

Chicago/Turabian Style

K. Alirezalu; Rita Santos Inácio; J. Hesari; F. Remize; Z. Nemati; Jorge A. Saraiva; Francisco J. Barba; Anderson S. Sant'Ana; Jose M. Lorenzo. 2019. "Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage." LWT - Food Science and Technology 114, no. : 1.

Journal article
Published: 27 November 2018 in Food Research International
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The effect of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (aw) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refrigerated storage. Combinations of 0.2% ε-Polylysine or 1% Chitosan with Mixed Extract were effective to inhibit total viable count (TVC), yeasts and molds growth. 1% Chitosan preserved the luminosity of sausages during refrigerated storage. However, redness values of 1% Chitosan treatment was lower than those obtained from Control sausages and a significant increase was observed between days 30–45. Total amounts of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) of frankfurter-type sausages were not largely influenced by the combination of natural antioxidants and antimicrobial compounds. Combinations of 0.2% ε-Polylysine and 1% Chitosan with Mixed Extract were effective to improve the shelf life of nitrite-free frankfurter-type sausages. Therefore, these combinations could be considered as promising nitrite replacer in frankfurter-type sausages.

ACS Style

Kazem Alirezalu; Javad Hesari; Zabihollah Nemati; Paulo Eduardo Sichetti Munekata; Francisco J. Barba; Jose M. Lorenzo. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International 2018, 120, 839 -850.

AMA Style

Kazem Alirezalu, Javad Hesari, Zabihollah Nemati, Paulo Eduardo Sichetti Munekata, Francisco J. Barba, Jose M. Lorenzo. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International. 2018; 120 ():839-850.

Chicago/Turabian Style

Kazem Alirezalu; Javad Hesari; Zabihollah Nemati; Paulo Eduardo Sichetti Munekata; Francisco J. Barba; Jose M. Lorenzo. 2018. "Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage." Food Research International 120, no. : 839-850.

Journal article
Published: 19 September 2016 in Journal of Food Processing and Preservation
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The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values (L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.

ACS Style

Kazem Alirezalu; Javad Hesari; Mohammad Hadi Eskandari; Hadi Valizadeh; Mohammad Sirousazar. Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage. Journal of Food Processing and Preservation 2016, 41, e13100 .

AMA Style

Kazem Alirezalu, Javad Hesari, Mohammad Hadi Eskandari, Hadi Valizadeh, Mohammad Sirousazar. Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage. Journal of Food Processing and Preservation. 2016; 41 (5):e13100.

Chicago/Turabian Style

Kazem Alirezalu; Javad Hesari; Mohammad Hadi Eskandari; Hadi Valizadeh; Mohammad Sirousazar. 2016. "Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage." Journal of Food Processing and Preservation 41, no. 5: e13100.