Mohammad Noshad

Polysaccharide of caper (Capparis spinosa L.) Leaf: Extraction optimization, antioxidant potential and antimicrobial activity

Three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments was used to optimize the extracting parameters of crude polysaccharides (CPSs) from the Capparis spinosa leaves (CSL) including extraction time (ETi, 60-120min), extraction temperature (ETe, 60-80°C), and the water/solid ratio (W/S, 6-16). The optimal process conditions in order to the highest yield (6.73%) of CSL-CPSs were 119.8min ETi, 72.84°C ETe, and 15.97:1W/S.Structure of polysaccharide extracted at the optimal operating point were identified by Fourier transform-infrared spectroscopy (FT-IR). CSL-CPSs (50-300μg/L) revealed significantly scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH)and OH free-radicals in vitro. A much more antimicrobial activity using this polysaccharide against Gram-negative bacteria (Escherichia coli, Shigella dysenteriaeandSalmonella typhi) was found than Gram-positive bacteria (Bacillus panis and Staphylococcus aureus). CSL-CPSs can thus be used as anexcellent antioxidant and antimicrobial ingredient in food and medicinal preparations.

Characterization of Hypericum perforatum polysaccharides with antioxidant and antimicrobial activities: Optimization based statistical modeling

In this study, the extracting parameters of crude polysaccharides (CPSs) from the Hypericum perforatum (HP) including extraction time (ETi, 60-180min), extraction temperature (ETe, 60-90°C), and the water/solid ratio (W/S, 10-30 was optimized by using three-variable-three-level Box-Behnken design-response surface methodology (BBD-RSM) based on the single-factor experiments. The optimal extraction conditions were as follow: ETi 117.5min, ETe 74.28°C, and W/S 20.3:1. Under these conditions, the experimental yield was 6.69%. Fourier transform-infrared spectroscopy (FT-IR) was used to identify structure of polysaccharide extracted at the optimal operating point. HP-CPSs was proved to possess antioxidant activities including 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and OH free-radicals scavenging activates in vitro. The antibacterial activities of HP-CPSs against Escherichia coli, Shigella dysenteriae and Salmonella typhi, Bacillus cereus and Staphylococcus aureus were evaluated by determining clear growth inhibition zone diameters and by essays in liquid media. Overall, the results indicated that those polysaccharides could offer promising sources of polysaccharides for future application as antioxidant ingredients in the food industry.

Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate

The objectives of this study were to examine the influence interfacial composition on environmental stresses stability of oil in water emulsions. An electrostatic layer-by-layer deposition method was used to create the multilayered interfacial membranes with different compositions: (i) primary emulsion (Soy protein Isolate); (ii) secondary emulsion (Soy protein Isolate – OSA-starch); (iii) tertiary emulsion (Soy protein isolate – OSA-starch – chitosan). Fourier transform-infrared (FTIR) and scanning electron microscopy (SEM) results confirmed the adsorption of charged polyelectrolyte onto oppositely charge polyelectrolyte-coated oil droplets. The stability of primary, secondary, and tertiary emulsions to thermal treatment (30 min at 30–90°C), pH (3–7) and NaCl (0–500 mM) were determined using ζ-potential, particle diameter, and microstructure analysis. Primary emulsions were unstable at pH 4–7, salt concentrations, and thermal treatments. Secondary emulsions were stable to creaming and droplet aggregation at pH 3–5, at ≤50 mM NaCl, and unstable at thermal treatments, whereas tertiary emulsions were stable at all salt concentrations, thermal treatments, and at pH 3–6. These results demonstrate that these polymers can be used to engineer oil in water emulsion systems and improve the emulsion stability to environmental stresses. GRAPHICAL ABSTRACT

Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin

The objective of this work was to microencapsulate vanillin by multilayer emulsion followed by spray drying, aiming to protect it and control its release. An electrostatic layer-by-layer deposition method was used to create the multilayered interfacial membranes around microcapsules with different compositions: (i) one-layer (soy protein isolate); (ii) two-layer (soy protein isolate - OSA starch); (iii) three-layer (soy protein isolate - OSA starch - Chitosan). The morphology of the microcapsules was analyzed by scanning electronic microscopy. The hygroscopicity, solubility, particle size, encapsulation efficiency, Fourier transform infrared spectroscopy and release into water (37°C and 80°C) were also examined. FTIR confirmed the interaction between the wall materials. All microcapsules were not very water-soluble or hygroscopic while three-layer microcapsules compared to one and two layer microcapsules have lower moisture content and predominantly shriveled surfaces. The results indicated it was possible to encapsulate vanillin with the techniques employed and that these protected the vanillin even at 80°C. The reduced solubility and low release rates indicated the enormous potential of the vehicle developed in controlling the release of the vanillin into the food and pharmaceuticals.

Black Zira essential oil: Chemical compositions and antimicrobial activity against the growth of some pathogenic strain causing infection

The aim of this study was to perform chemical compositions and phytochemical analysis of Black Zira essential oil and other goal of this research was to investigate the antimicrobial effects of Black Zira essential oil against Enterobacter aerogenes, Pseudomonas aeruginosa, Escherichia coli, Shigella flexneri, Staphylococcus epidermidis, Streptococcus pyogenes and Candida albicans. Black Zira essential oil was extracted by hydrodistillation method using clevenger apparatus. Black Zira essential oil chemical composition was identified through gas chromatography/mass spectrometry. γ-terpinene with a percentage of 24.8% was the major compound of Black Zira essential oil. The antimicrobial effect Black Zira essential oil was evaluated by several qualitative and quantitative methods (disk diffusion, well diffusion, microdilution broth, agar dilution and minimum bactericidal/fungicidal concentration). Phytochemical analysis Black Zira essential oil were appraised based on qualitative methods. Antioxidant activity (2,2-diphenyl-1-picrylhydrazyl and β-carotene/linoleic acid inhibition) and total phenolic content (Folin-Ciocalteu) were examined. The results of phytochemical analysis of Black Zira essential oil showed the existence of phenolic, flavonoids, saponins, alkaloids and tannins. The total phenolic content and antioxidant activity (reported as IC50) of Black Zira essential oil were equal to 120.50 ± 0.50 mg GAE/g and 11.55 ± 0.25 μg/ml, respectively. The MIC of the Black Zira essential oil ranged from 1 mg/ml to 8 mg/ml, while its MBC and MFC ranged from 1 mg/ml to 16 mg/ml. The results presented that the longest and the shortest inhibition zone diameter at the concentration of 8 mg/ml pertained to C. albicans and E. aerogenes, respectively.

The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions

In this study, we developed the new bioactive film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of cinnamon essential oil nanoemulsions (CNO) and the functional properties of them were evaluated. Then CNO-SSPS film was applied on the meat during refrigerate for 8 days. The use of CNO in film production has reduced thickness, water vapor permeability, water solubility, lightness (L*), redness (a*) and whiteness (WI) and increased antioxidant activity of SSPS-films. Also, the SSPS- film containing 0.6% CNO activity only on gram-positive bacteria (Staphylococcus aureus and Streptococcus pyogenes) and SSPS- film containing 0.8% CNO had antimicrobial activity on gram-positive and gram-negative bacteria. In vitro application, the pH of the meat treated with CON remained in the natural pH of meat during storage (8 days). Based on the results, the highest and lowest hardness values were for the samples of CNO- 0.8 and control, respectively. Incorporating CON at 0.6 and 0.8% concentration of cinnamon reduced 4.14 and 5.71 log cycle in the total aerobic viable count compared to uncoated and decreased of yeast and molds on 8th day by 1 log cycle compared uncoated. These resulted showed CNO-SSPS film can be used as a good preservative in meat products.

Modeling of ultrasound-assisted extraction, characterization and in vitro pharmacological potential of polysaccharides from Vaccinium arctostaphylos L.

In the study, Box-Behnken design was used to optimized the operational parameters involved in ultrasound-assisted extraction (UAE) of Vaccinium arctostaphylos polysaccharide (VAP) including ultrasound power, extraction temperature and time and water to raw material ratio. The highest extraction polysaccharide was obtained at 100W, 19.12min, 79.32C and 20 (ml water/g powdered Vaccinium arctostaphylos). Under these condition, total anthocyanin, total phenolic contents and total flavonoid were 10.16mlg/g, 0.43mlg/g and 0.58mlg/g, respectably. Also, structure of polysaccharide was identified by GC-Mass Fourie transform-infrared spectroscopy (FT-IR). Then, we demonstrated that VAPs had significantly scavenging activities against 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals in vitro. The effect of degradation of DPPH was increased by increasing the concentration of polysaccharide up to 15mg/ml. The anti-microbial activity of the resulted polysaccharide with highest concentration (15mg/ml) was the following in order of inhibition zone diameter: B. panis (9.89mm)>S. aureus (9.12mm)>Sh. dysenteriae (7.45mm)>E. coli (6.38mm). VAPs can thus be used as anexcellent antioxidant and antimicrobial ingredient in food and medicinal preparations.