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 Fresh fish is a highly perishable food item and spoils easily. In this research, after investigating the antioxidant properties of the Eryngium Campestre extract (Ece), its effect along with the sodium alginate coating was evaluated on the shelf-life of rainbow trout under refrigerated conditions (4°C) for 12 days. To assess the antioxidant properties of the extract, tests such as DPPH, total phenolics, reducing power, and ABTS were performed. Subsequently, samples treated with an Ece containing alginate coating applied via spray method were analyzed for chemical parameters (TBA, TVN, and pH) , microbiological parameters (total psychrotrophic and mesophilic bacteria), and sensory evaluations at four day intervals up to the 12 day. The results indicated that Ece possessed significant antioxidant properties. Furthermore, treatments that included the extract combined with the sodium alginate  coating significantly reduced pH, TVN, and TBA levels compared to the control sample (p<0.05). Microbial tests indicated that all treated samples inhibited bacterial growth when compared to the control sample, with a reduction of approximately 3 log CFU/g compared to the control group. In the sensory evaluation, treatments containing Ece and sodium alginate  yielded more favorable results than those of the control group. According to the obtained results coating the samples with sodium alginate  and Ece improved the microbial, chemical, and sensory properties and shelf life of rainbow trout in refrigerator conditions by about four days.
 

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Sugar beet molasses is a well-known, inexpensive and available carbon source for microbial cell growth. Its sugar components are used to produce energy for microbial growth and non-sugar components, especially nitrogen components, have important roles in improvement of cell growth. On the other hand, immobilization of whole cell is establishment and physical limitation of intact cells in specific space that keeps their catalytic activity and provides the possibility of reuse of the cells. This technique allows continuous and accelerated biological processes. It also improves production efficiency and quality and simplifies recycling of product. Immobilized living cells, as controlled catalysts, are able to perform one-step enzymatic reaction and continuous fermentative processes. In this research, E.coli cells were immobilized in calcium alginate hydrogels and using sugar beet molasses as carbon source, were applied for tryptophan production reaction in the presence of its precursors, serine and indole. In comparison between free biocatalysts and immobilized bacterial cells that entrapped in alginate gels, indicated that larger amounts of amino acids (about 42/9%) can produce in calcium alginate. Also the production reaction was followed up for 9 sequential cycles, and results showed that the cells could produce tryptophan amino acid under above conditions. Use of sugar beet molasses (by-product of agriculture industries) for growth of microbial cells and tryptophan production, causes decrease in production cost and more economical production of tryptophan by immobilized E. coli.

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The antimicrobial and physico-mechanical properties of fish gelatin-alginate film incorporated with oregano (Origanum vulgare L.) essential oil (OEO) were assessed. The blended films were prepared with 75% fish gelatin and 25% sodium alginate and OEO (0, 0.5, 1.0, 1.5%) was added to the film solutions. Results showed that adding 0.5% OEO into films improved tensile strength about 2.54 MPa compared to the control films. The incorporation of 1.5% essential oil decreased tensile strength and the elongation percentage by 3.16 MPa and 15.59%, respectively; water vapor permeability, viscosity and opacity also significantly declined (P < 0.05). Scanning electron microscopy (SEM) of the surface of the film confirmed these results. Although 1.5% OEO-films showed higher antimicrobial activity, fish gelatin-alginate films incorporated with lower level of OEO can be can be more appropriate for food preservationl.

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The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the  treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C). 

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  The probiotic, Lactobacillus acidophilus PTCC 1643 was encapsulated in calcium alginate beads with the objective of enhancing survival during exposure to the adverse conditions of the gastro-intestinal tract. The probitic was incubated in simulated gastro-intestinal conditions for 0, 30, 60, 90 and 120 min. at 37 ^oC.  The survivability of the probiotic, L. acidophilus PTCC 1643 was expressed as the destructive value (D-value). Particle size distribution was measured using laser diffraction technique. bead appearance was observed by scanning electron microscopy (SEM). The alginate coat prevented acid-induced reduction of the probiotic in simulated gastric juice (pH 1.5, 2 h), resulting in significantly (P < 0.05) higher numbers of survivors due to retarding the permeation of the gastric fluid into the cells. After sequential incubation in simulated gastric (60 min) and intestinal juices (pH 7.25, 2 h), number of surviving cells were 6.5 log cfu ml ^-1 for encapsulated L. acidophilus while 2.3 log cfu ml ^-1 was obtained for free cells.

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In this study two film-forming formulations were prepared. First one was prepared by slowly adding 5gr of sodium alginate & 45gr of dextrose monohydrate in 270ml of distilled water which constantly stirred. Second formulation was as the firs one, but we substituted dextrose monohydrate by maltodextrine and added 20gr glycerol in 210ml distilled water. 50cc film solutions were extended on the 30*40cm polexy glass plates which covered by polyethylene selofan. Films dried after 45h in 23±2˚c & RH50±5%. The dried film layers were immersed for 30" in second solution that was prepared by slowly adding 2.74gr of calcium choloride & 0.9gr of carboxy methylcellulose in 49ml of distilled water which constantly stirred. Film thickness was measured using a digital micrometer at a 0.001mm accuracy. Mechanical properties including tensile strength (TS) and elongation at break (E) were evaluated by a Instron Machin (Zwick, ModelZ 2.5). Results had no statistical significant differences between 2 film formulations. Physical properties including WVP (Water Vapor Permeability) & OTR (Oxygen Transformation Rate) were measured. WVP results had no statistical significant differences between 2 film formulations but OTR in second formulation had a significant decrease. Finally, by all aspects like decrease moisture loss, lipid & myoglobin oxidation, volatile compounds loss and volatile compounds absorb during storage, we recognize second film formulation as a suitable one.

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  This project was carried out in order to  increasing of shelf life of Kilka Fish and prevent of color changes during cold storage. Edible film made by sodium alginate (1.5 and 2% concentrations) was used for fish packaging at time 0. Cleaned Kilka fish was packaged in disposable dishes and covered by cellophane was used as control samples. The samples were kept at -18^oC. Examinations were carried out for a period of six months. No statistically significant difference was observed in total bacterial counts nad staphylococcus bacteria in the covered samples compared with the control samples(P>0.05). Coliform, Escherichia coli and  Pseudomonas bacteria contamination were negative until the end of storage period in the samples. No statistically significant difference was observed in protein, lipid and ash in test samples compared with the control samples. Statistically significant difference was observed in free fatty acids, thiobarbitoric acid, Peroxide value, TVN and pH in test samples compared with the control samples. Statistically significant difference was observed in moisture in the covered samples compared with the control samples  (P> 0.05). Sensory analysis carried out to Ranking method. Statistically significant difference was observed in overal acceptable in the covered samples compared with the control samples. Statistically significant difference was observed in this index in the covered samples with 1.5% concentration compared with the covered samples with 2% concentration. Covered samples with 1.5% concentration had better quality compared with the covered samples with 2% concentration. The covered samples had a favorable quality until the end of storage period. But, the control samples had a favorable quality for a period of three monthes.

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This study was designed and performed to evaluate the effect of using the active edible coating of sodium alginate containing different levels of rosemary extract on physicochemical and microbial properties of silver carp-chicken fillet mixed burger during storage. 5 treatments including uncoated burgers (control) with sodium alginate coating enriched with levels of 0, 0.5, 1 and 1.5% of rosemary extract were considered. Burgers were stored at -18 ° C for 3 months. Results showed that the use of sodium alginate coating significantly decreased the percentage of burger cooking drop. Enrichment of sodium alginate coating with different levels of rosemary extract improved its performance (P<0.05). The lowest total microbial count, psychrophilic bacteria count, TVN, PV and TBA were observed in coated burgers containing 1.5% of rosemary extract (P<0.05). There was no statistically significant difference in the performance of coatings containing levels of 1 and 1.5% of rosemary extract in decreasing TBA. Thus it is possible to use the active edible coating of sodium alginate containing 1.5% of rosemary extract to delay bacterial and oxidative spoilage of silver carp-chicken fillet burgers during a 3-month storage period at -18 ° C used.

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Yog-ice cream (frozen yogurt), is a kind of frozen desserts which has similar features with ice cream in physical and apparent characteristics. In this study, frozen yogurt was produced as a synbiotic product containing both probiotics and prebiotics. Lactobacillus Casei(LAFTI-L26)as a probiotic bacteria was added to low fat frozen yogurt in two types;free and encapsulated,and its survivability was evaluated during 30 days storage at -18^oc.Prebiotic compound that was used in this study,was Inulin that added to frozen yogurt in different levels(0,2.5 and 5% w/w). The viable cell number of L.casei in the free state in prepared low fat frozen yogurt mixture, was between 9.801-9.779 log cfu/ml at the first day, and after 30 days storage at -18^oc,its viable number redused to 7.451-7.866 log cfu/ml. In samples of frozen yogurt containing L.casei that was encapsulated by sodium alginate-whey protein concentration(wpc),the viable cell number of L.casei was 8.150-8.661 log cfu/ml  at the first day that reduced to 6.650-7.477 log cfu/ml at the end of 30 days storage at -18^oc.Totally ,obtained results showed that encapsulation of lactobacillus casei in Alginate-Whey protein capsules, could significantly improve survivability of L.casei.(p<0.05) that the viable number of this bacteria in frozen yogurt containing encapsulated probiotic,was in the range of investigated levels by the International Dairy Federation(10⁶-10⁷ cfu/g).

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The effects of sodium alginate coating with added thyme oil on quality of rainbow trout fillet (oncorhynchus mykiss) during chilled storage (4±1⁰C) were examined over a period of 20 days. A solution of sodium alginate (3%) and sodium alginate with thyme oil (sodium alginate 3% + 0.5, 1 & 1.5% thyme oil) was used for coating. The control and the coated fish fillet samples were analysed periodically (every 5 days by 20 days) for chemical (PV, TBA, FFA, TVB-N & pH) and sensory characteristics. Statistical analyses showed that pH, texture and overall acceptability in coated samples were significantly better than the uncoated samples as there was no significant difference between all coated samples. Fillets with sodium alginate enriched with 1% and 1.5% thyme essential oil had least amount of PV, FFA, TVB-N, colour and odour. The fillets with sodium alginate enriched with 1.5% thyme essential oil had least amount of TBA. The results showed that the effect of the sodium alginate coating enriched with thyme oil on the fish fillet samples was to enable the good quality characteristics to be retained for longer period of time and to extend the shelf life during the chilled storage.

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To investigate the effect of edible coatings in retarding of bagutte bread staling, three types of coating formulations containing Sodium alginate, carboxymethyl cellulose and xanthan as hydrocolloids and sunflower oil, glycerol, water, starch and potassium sorbate were used for coating of baguette bread and The effect  of these coatings on retarding of staling after 1,2 and 3 days of storage was investigated. The obtained results revealed that after 1 day of storage the mentioned coatings presented bread with similar freshness to that of control [ fresh sample]. After 2 days of storage, sodium alginate and xanthan coated samples acted similar in retarding of staling and after 3 days of storage, all the coatings did not have any significant difference with each other and also with control sample from staling point of view.

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The meat is susceptible to microbial and chemical contamination and microbial growth and lipid oxidation are the main causes of meat spoilag. Therefore the use of anti-oxidant and antimicrobial preservatives is essential. Allium Ursinum plant as a medicinal plant, duty to it's highly sulfur content has antioxidan and antimicrobial properies. In this research a solution of 3% Alginate containing 0, 0.5, 1 and 1.5% of Allium Ursinum extract coatings were investigaed to prolonge the shelf life of veal fillet in refrigerator condition. Veal fillets were coated with sodium alginate enriched by Allium Ursinum extract and mesophilic and psychrotrophic bacterial growth, moisture content, pH, TBA, PV and sensory characteristics evaluated for a period of 28 days periodically at 1, 7, 14, 21 and 28 days. The resulats of microbial assey showed that veal fillet coating with sodium alginate containing Allium Ursinum significantly decreased psychrophilic and mesophilic bacterial growth during 28 days storage at rfrigraed condition. Samples that coated with alginate coating- containning 1.5% Allium Ursinum extrac showed lower TBA, PV and pH values compared to control during the storage time. Samples treaed with sodium alginate containing 1% Allium Ursinum exract obatined the highest score of sensorial properties. According to the obtained results from the present study alginate-Allium Ursinum could be effective to increase the shelf life of veal fillet in refrigerated condition.

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Objective: In vitro ovarian follicle culture provides a tool to investigate folliculogenesis and may be used as an assisted reproductive technology )ART(. This study aims to compare survival and development rates in mouse ovarian follicles after two and three dimensional in vitro cultures. Methods: Preantral follicles were isolated from the ovaries of 14-day old female mice and cultured in α-MEM medium supplemented with 5% FBS for 12 days in a two dimensional and three dimensional culture with different concentrations of sodium alginate (0.25%, 0. 5%, or 1%). The follicle diameter, survival and maturation rate during culture were analyzed and compared with one-way analysis of variance (ANOVA). P<0.05 was considered as statistically significant. Results: The mean diameter of preantral follicles that capsulated with 0.5% alginate was significantly higher than other concentrations in each group on days 6 and 12 (P<0.001). The percentages of follicles which released metaphase II (MII) oocytes in the two dimensional groups and in the three dimensional groups at 0.25%, 0.5% and 1% concentrations of sodium alginate were 29.03%, 33.33%, 44.18% and 35.89% respectively. The percentage of MII oocytes was significantly higher at the 0.5% concentration of sodium alginate (P<0.001). Conclusion: Follicles encapsulated in 0. 5% sodium alginate in three dimensional culture displayed the highest survival development and maturation rate.

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Objective: Human retinal pigment epithelium (hRPE) is a cell monolayer located in the outer part of the retina that is in contact with photoreceptors. In many diseases RPE cells damage. One way for treating this disease is the implantation of intact instead of damaged cells. For this reason different types of substrates have been used for cell cultivation. This study has used alginate and a blend of alginate/gelatin (A/G) to study RPE cell growth. Methods: We prepared alginate solutions in concentrations of 1% and 2% (w/v) in water and DMEM/F12. The solutions were infused into each well of 6-well micro plates until a uniform culture substrate that had a 1 mm thickness was generated. Passage-4 hRPE cells were cultivated on the substrate and the cell characteristics studied. hRPE cells did not adhere to alginate in DMEM/F12 and did not exhibit interaction with alginate substrate. For this reason A/G solutions at concentrations of 1% and 2% (w/v) in water were prepared. We prepared A/G blends at weight ratios of: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20. These blends were infused into each well of 6-well plates until the appropriate 1 mm thickness of A/G was achieved. Isolated hRPE cells were cultured on synthetic substrate after which we studied the cells' characteristics.   Result: hRPE cell generated adhesive colonies on the A/G substrate. In all studied combinations of A/G, the diffused hRPE cells formed a monolayer under the substrate sheets. However the A/G 20:80 ratio had cell growth in the upper face of the substrate. hRPE survived indefinitely on A/G substrate. After the cells were re-cultured on polystyrene, they showed general morphological features of normal hRPE cells. Conclusion: The A/G blend at a 20:80 ratio was chosen to be used for future studies.

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