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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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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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  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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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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Formation of nanocomposites in biopolymer coats can provide a new opportunity not only to improve the properties but also to reduce the price of these products. Also, nanocomposites, increase the efficiency of natural antibacterial materials. In order to investigate the antioxidant and antimicrobial effects of lemon grass extract and the amount of nanoclay on the efficacy of alginate-nanoclay composite coating of chicken fillet refrigerated storage, an experiment was performed in a completely randomized design with 6 treatments including alginate (2%) – nanoclay (1.5 and 3%) nanocomposite coating, without and with levels of 1.5 and 3% alcoholic extract of lemon grass and 3 replicates each treatment during 9 days. Results showed that contribution of nanoclay in the structure of nanocomposite coating was affected on its performance. Enrichment of alginate-nanoclay nanocomposite coating with lemon grass extract, added to its efficiency. Applying 3% of lemon grass extract in nanocomposite coatings, especially when using 3% nanoclay, significantly (p<0.05) reduced the number of psychrophilic bacteria, tiobarbitoric acid index, free fatty acids and total volatile nitrogen compounds and increased chicken fillets water holding capacity during refrigerated storage. The contribution of nanoclay in without extract nanocomposite coating, did not significantly affect the number of psychrophilic bacteria at the end of the storage period. In general, the efficacy of alginate-nanoclay nanocomposite coating in increasing the shelf life of chicken fillets in refrigerated conditions depends on the appropriate contribution of nanoclay and enrichment with the appropriate concentration of lemon grass extract.

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In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1^oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1^oC).

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Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.
 

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Meat and meat products are susceptible to microbial and chemical contamination, and microbial growth and oxidation of fats are major causes of spoilage. The use of films and food coatings, mainly due to their ability to create a combination with the properties of preventing moisture evaporation, oxygen penetration, preserving the taste, smell and color of food, increases their quality and shelf life. Medicinal plants are valuable natural resources that are considered by developed countries today. One of the most important and valuable medicinal plants is lemongrass, which has strong antioxidant and antimicrobial potential due to its phenolic compounds and sulfur-containing substances. In this study, beef minced meat was coated with oral sodium alginate coating containing lemongrass extract (0, 0.5, 1 and 1.5%) and in a 14-day period, the total count of mesophilic and cold bacteria as well as PV, TBA , PH and sensory properties of ground beef were evaluated. In data analysis, the results showed that pH, PV, TBA increased significantly during maintenance (p <0.05). However, oral coating containing 1.5% of lemon extract showed the greatest effect against controlling the increase of pH, PV, TBA and counting of mesophilic bacteria and cold-blooded bacteria during storage. Coverage with different ratios in sensory evaluation affected all sensory properties of the samples. So that the highest general acceptance score was related to the coating with 1.5% of lemon extract. As a result, alginate coating containing lemongrass extract can delay microbial spoilage and oxidation in minced beef and improve the sensory properties of minced meat during refrigerated storage.

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Objective: The aim of this study was to evaluate the effect of different concentrations of ovarian tissue extract on isolated preantral follicle growth, maturation, and hormone production of neonatal mouse ovaries after three-dimensional culture.
Methods: We obtained the tissue extract from adult mouse ovaries and determined their protein concentrations by the Bradford method. The experimental group comprised mechanically isolated preantral follicles after encapsulation with alginate hydrogel in α-MEM supplemented with different concentrations of ovarian tissue extract and in 10% fetal bovine serum as the control group. Both groups were cultured for 12 days. At the end of the culture period, we assessed the mean diameters, survival and maturation rates, production of 17-β estradiol, and progesterone hormones.
Results: The follicles cultured in different concentrations of ovarian tissue extract underwent degeneration, with the exception of the group that contained tissue extract (one-half the protein level of FBS) which had a 71.78% survival compared to the control (75%). The average follicle diameter, rate of MII oocytes, production of 17-β estradiol, and progesterone hormones were significantly higher in the group supplemented with ovarian tissue extract (one-half the protein level of FBS) compared to the control group (P<0.05).
Conclusion: Ovarian tissue extract, as a proliferation and maturation factor, leads to growth, maturation, and better function of preantral follicles. This extract can be used to improve the in vitro follicular culture in a dose-dependent manner.

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In the present research, gelatin-sodium alginate films incorporated with various concentrations of yarrow essential oil were prepared. The release of yarrow essential oil from gelatin-sodium alginate films into watery (distillated water), acidic (acetic acid 3%), alcoholic (ethanol 10%) and fatty (ethanol 85%) food simulants was measured at 25 ºC. In each simulant, all films had similar release profiles with an initial fast release followed by a sustained slow release. Results indicated that yarrow essential oil released faster from film in watery food stimulant due to the swelling in water. Films maintained their structures in fatty food simulant after 240 h. The artificial neural network (ANN) and mathematical (first order, Kopcha, Higuchi, Korsmeyer-Peppas, Weibull function and Hixson-crowell) models were applied to describing essential oil release from film. Mathematical modeling results indicated that Weibull model could satisfactorily describe the release kinetics of essential oil for all food simulant (minimal correlation coefficient (R²) and mean square error (MSE) of 0.991 and 10.22, respectively). The ANN model with 3-17-15-1 topology accurately predicted the kinetic release of yarrow essential oil from gelatin-sodium alginate film in all food simulant with R² = 0.999 and MSE = 0.56.

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Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour

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Aims: The present study aimed to evaluate the developmental rate of ovarian follicles and the incidence of cell death in grafted immature mouse ovarian tissue encapsulated and non-capsulated in sodium alginate.
Materials and Methods: Female (NMRI) mice (n=50) were divided into 3 groups as follows: Group A; the right ovary was removed and encapsulated in sodium alginate then transplanted under kidney capsule, Group B; the right ovary was removed and without encapsulation transplanted under kidney capsule, in both transplanted groups the left ovary was intact. Group C; control group, both ovaries were intact. After transplantation, in the first and fourth estrous cycles at proestrus phase. The morphology of the grafted ovaries, and the percentage of normal follicles were evaluated using hematoxylin and eosin staining. The incidence of apoptosis cell death was evaluated by anti-BAX immunohistochemical staining.
Findings: At first and fourth estrous cycle, almost 99.5% of follicles had normal morphology and no significant difference was observed between the groups. The follicular development and growth rate in the two grafted groups, was significantly higher than the control group, moreover, these rates were higher in the capsulated group than non-capsulated once (p<0.05). In spite of the presence of some BAX positive cells in the preantral and antral follicles, there was no remarkable reaction for BAX antibody in the primordial and primary follicles in studied groups.
Conclusion: Despite the high developmental rat and premature ovarian reserve depletion in grafted groups that can affect the longevity of transplanted tissue, while sodium alginate has a positive effect on the follicular development in grafted tissue.
 

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Kinnow mandarin fruit possesses high nutraceutical value, but it exhibits heavy loss in antioxidant quality during long-term storage. The effect of sodium alginate coating and combination of Sodium Alginate (SA) and Neem Leaf Extract (NLE) coatings was evaluated on cold stored Kinnow fruits. The results revealed that fruits applied with composite coating exhibited slower decline in the levels of phenols (7.89%), flavonoids (16.8%) and carotenoid content (6.64%) during the storage as compared to the control. Coated fruits also retained better antioxidant activity as compared to the control during storage period. In addition, SA +NLE coating reduced the spoilage, loss in weight, loss of juice content, acidity and vitamin C in the Kinnow fruits. Similarly, at the end of 75 days storage period, maximum TA, TSS, juice content, Ascorbic acid, carotenoid content, TPC, TFC and anti-oxidant activity was maintained in 2% SA + 20% NLE coating, hence being the most effective coating.