This study aimed to evaluate the capacity of Saccharomyces cerevisiae for Cadmium absorption in milk. Nowadays, one of the most serious problems of the industrialized world is heavy metal pollution. Applying microorganisms as novel biotechnology is very useful, especially in foodstuffs. Among the biosorbents used for heavy metal removal, Saccharomyces cerevisiae has received increasing attention due to its popularity in the food industry. In this regard, the effects of some important factors such as the initial metal concentration, biomass concentration and contact time on the biosorption capacity of Saccharomyces cerevisiae were studied. The biosorption was analyzed by the inductively coupled plasma mass spectrometer (ICP-MS). The maximum cadmium (Cd) removal (70%) was at 80 μg/L of Cd concentration in milk samples containing 30 × 10⁸ CFU Saccharomyces cerevisiae at the end of storage time (the 4th day). There were no significant differences in the sensory and physicochemical properties (pH, acidity and density) of milk samples during storage (p < 0.05). The isotherm studies were followed by two popular models, Langmuir and Freundlich, and the results showed a better fit to the Langmuir isotherm. Altogether, the results of this study demonstrate that the approach of using this valuable yeast could be applied for food detoxification and producing healthier foodstuffs.

Food and water contaminations with heavy metals have been increasing due to the environmental pollution. Decontamination of mercury as one of the most toxic heavy metals seems necessary. The aim of this study is to use L. acidophilus ATCC 4356 to reduce the mercury amount in milk. All possible process variables (including contact time, bacterial count, mercury concentration, temperature, contact time and shaking rate) were screening by Plackett Burman design for determination of main effects. Then main effects (contact time, as well as Hg and biomass concentration) were studied in 5 levels with response surface methodology to reach maximal bioremoval efficiency. The highest decontamination efficiency (72%) was achieved in the presence of 80 μg/L of initial Hg concentration, 1 × 1012 CFU of L. acidophilus ATCC 4356 in the 4th day. Finally, the capacity of this bacterium for Mercury bioremoval was determined at different Hg initial concentrations by using the isotherm models of Langmuir and Freundlich. The results showed the higher correlation coefficient in Langmuir model so, Mercury absorptions obey Langmuir isotherm model. This study indicated that in the case of milk contamination to Hg, as reported in some countries, one of the solutions for metal decontamination could be the bioremoval by lactobacillus as natural valuable biosorbents as an environmental friendly technology.

The COVID-19 epidemic has made a serious threat to the world. It had a terrible effect on human physical and mental health resulting in massive death, hospitalization, etc. All societies and industries were extremely involved during the COVID-19 pandemic as well including the food industry. In other words, the COVID-19 pandemic has impacted the functioning of food systems globally. All over the world, food businesses have been disturbed by the isolation, strict lockdowns, suspension of nearly all activities, and other protectionist practices have been taken to restrain coronavirus spread. The issue of COVID-19 is significant in various research fields as it presents both opportunities and important challenges. This review article deals with the limitations that the pandemic causes for food systems, food insecurity, food waste and loss, consumers’ different demands, and food quality and safety. Also, this paper brings up some opportunities created during the pandemic time like creative food packaging, the adaptation of food technology, enhancing functional food production, and enhancing food resilience.