Islamic Azad University of Sabzevar

Palm oil adulteration in dairy products poses significant concerns for food authenticity, consumer protection, and regulatory compliance. This study presents a validated combined molecular and chromatographic detection strategy to detect and quantify palm oil adulteration in yogurt fat. Yogurt fat samples were fortified with palm olein at concentrations ranging from 1 to 100% (w/w). DNA was extracted using a modified CTAB protocol and analysed for the oil palm-specific MT3-B gene via conventional and quantitative PCR (qPCR). Concurrently, Gas Chromatography-Flame Ionization Detection (GC-FID) was used to quantify phytosterols in the unsaponifiable lipid fraction. To address this issue, we developed a dual-analytical strategy combining qPCR targeting the chloroplast MT3-B gene of oil palm (Elaeis guineensis) and gas chromatography for sterol profiling. The qPCR assay demonstrated high specificity and sensitivity, with a detection limit of 0.01 ng and a quantification limit of 0.02 ng. GC-FID analysis showed a dose-dependent increase in phytosterol content, with pronounced rises at 50% and 100% substitution. A strong correlation (r = 0.89) was observed between qPCR-detected DNA levels and GC-measured phytosterol concentrations. To evaluate real-world applicability, the method was applied to 15 commercial yogurt samples, all of which tested positive for molecular and chemical markers of palm oil. This integrated approach offers a rapid and reliable strategy for detecting palm oil adulteration, supporting food quality assurance and regulatory enforcement.

This study proposes a novel quasi Z-source network (qZSN) utilizing coupled inductors, designed to significantly improve voltage boost and key performance characteristics for renewable applications. By employing a three-winding tapped-switched-coupled-inductor (SCL) with two arbitrary turn ratios, the proposed qZSN topology provides not only wide voltage gain capability but also enhanced freedom in circuit design. The use of this SCL architecture minimizes both input and magnetizing current ripples, allowing for significantly smaller inductive components compared to existing state-of-the-art SCL-based ZSNs. Furthermore, the topology reduces voltage stresses on both passive and active components, leading to improvements in overall system efficiency, reliability, and durability. A comparative evaluation against conventional ZSN topologies demonstrates the superior voltage gain, reduced component size, and enhanced efficiency of the proposed design. The theoretical framework and design principles are supported by experimental validation using a DC-DC laboratory prototype, confirming the effectiveness of the proposed qZSN for practical renewable energy applications.

This research aims to assess the protective effects of extracts from cruciferous vegetables and plants (white cabbage [WC], red cabbage [RC], broccoli, and cauliflower) and pumpkin extract on regulating the immune system and improving oxidative stress. Ascorbic acid, flavonoid compounds, total phenolic content, and antioxidant properties were evaluated on their hydroethanolic extracts (70%). Then, C57 and Wistar rats were fed with the treatments that had the highest antioxidant properties (400 and 800 μg/mL), respectively, in amounts of 1 and 3 mL, for 15 consecutive days. The IgG, interferon‐gamma (IFN‐γ), IL‐4, IL‐10, and IL‐17 factors and oxidative stress (catalase [CAT], superoxide dismutase [SOD], and glutathione peroxidase [GPx]) were studied. Also, the IL‐17 enzymes were evaluated by the noncompetitive ELISA method. The obtained results indicated the highest amount of ascorbic acid (98.66 ± 13.29 mg/100 mL) and phenol (1.663 ± 0.004 mg GA/g) in the hydroethanolic extract of pumpkin and the highest amount of flavonoids in the hydroethanolic extract of WC (0.426 ± 0.004 mg QE/100 g). Also, in the DPPH method, the highest rate of free radical inhibition related to RC hydroethanolic extract was 98.26% at a concentration of 800 μg/mL. The evaluation of the immune system showed no significant difference between the treatments and the control group in any evaluated factor except IgG antibody ( p > 0.05). Also, combined treatments of cabbage and pumpkin extracts increased SOD activity in the assessment of oxidative stress. In general, the results indicate that the combination of the extracts of these plants (800 μg/mL) can be a promising therapeutic agent with the ability to modulate the immune system and improve oxidative stress.

Background and Objectives: High consumption of mayonnaise and use of artificial preservatives necessitate studying use of natural extracts to improve quality and increase shelf life of the sauces.The aim of this study was to investigate effects of jujube seed extract as synergistic effects for chemical preservatives on the chemical, microbial and sensory characteristics of mayonnaise.Materials & Methods: Experimental treatments included mayonnaise samples containing sodium benzoate as a chemical preservative (0/06% w) and various concentrations (0, 0.1, 0.2, 0.3, 0.4 and 0.5% by weight) of jujube seed extract.Additionally, samples of sauce were prepared with various concentrations (0.1, 0.2, 0.3, 0.4 and 0.5% w) of jujube seed extract without chemical preservatives, as well as samples of mayonnaise without preservatives (chemical or natural).After production, products were packaged and stored using refrigerator.All chemical, microbial and sensory assessments were carried out immediately after the production and after 1 d, 1 m and 2 m, with three repetitions for each time point.Results: Statistical analysis of the results revealed that the total microbial count in samples containing jujube seed extract was significantly lower than that in samples without preservatives (p < 0.05).The sensory evaluation indicated that mayonnaise containing 0.5% jujube seed extract received a high score, suggesting that it was preferred by consumers in terms of aroma and taste, compared to that without jujube seed extract. Conclusion:Based on the findings, it can be concluded that jujube seed extract, previously regarded as waste, may serve as a natural alternative to the hazardous chemical preservatives currently available in the market.

Pterygium, characterized by the abnormal proliferation of epithelial cells, matrix remodeling, vascularization, and lesion migration, is a prevalent ocular surface disease involving the growth of fibrovascular tissue on the cornea. Despite the unclear underlying causes of pterygium, numerous investigations have indicated the involvement of cell death pathways in the regulation of cell cycle dynamics. Consequently, the objective of this study was to assess the expression levels of necroptosis markers in individuals diagnosed with pterygium, aiming to shed light on the potential role of necroptosis in the pathogenesis of this condition. This study aimed to investigate the expression patterns of receptor-interacting serine/threonine kinase 3 (RIPK3) and receptor-interacting serine/threonine kinase 1 (RIPK1) genes in pterygium tissues. 41 patients undergoing pterygium excision surgery were recruited. Resected pterygium samples and normal conjunctival tissues were collected, and RIPK3 and RIPK1 mRNA levels were measured using quantitative real-time PCR. Our findings reveal that the expression of RIPK3 is significantly increased in samples obtained from individuals with pterygium. However, no significant alterations were observed in the expression of RIPK1 in these samples. Results showed significantly higher RIPK3 expression in pterygium tissues compared to controls. Moreover, increased RIPK3 levels correlated negatively with pterygium recurrence rates. These findings suggest RIPK3 may play a protective role against pterygium recurrence through necroptosis.

The current study aims to co‐encapsulate Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin into chitosan nanogel as an antimicrobial and antioxidant agent to enhance the shelf‐life of cheese. Chitosan‐caffeic acid (CS‐CA) nanogel was produced to co‐encapsulate Zataria multiflora essential oil and nisin. This nanogel was characterized by dynamic light scattering (DLS), Fourier Transform Infrared (FTIR) spectroscopic analysis, X‐ray diffraction (XRD) analysis, and scanning electron microscopy (SEM) images. The effect of free (TFZN) and encapsulated ZEO‐nisin in chitosan nanogel (TCZN) on the chemical and microbiological properties of Iranian white cheese was assessed. The particle size, polydispersity index value (PDI), zeta potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan‐ZEO‐nisin nanogel were 421.6 nm, 0.343, 34.0 mV, 71.06%–82.69%, and 41.3 ± 0.5%, 0.79 ± 0.06 mg/mL. respectively. FTIR and XRD approved ZEO and nisin entrapment within chitosan nanogel. The chitosan nanogel showed a highly porous surface with an irregular shape. The bioactive compounds of ZEO and nisin decreased the pH changes in cheese. On the 60th day of storage, the acidity of treated samples was significantly lower than that of control. Although the lowest anisidine index value was observed in samples treated with sodium nitrate (NaNO3) (TS), there was no significant difference between this sample and TCZN. The lowest microbial population was observed in TCZN and TS. After 60 days of ripening, Coliforms were not detected in the culture medium of TCZN and TS. The results can contribute to the development of a natural preservative with the potential for application in the dairy industry.

This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.