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In the present study, we aimed to develop a fast, non-toxic ultrasonic-assisted technique for the preparation of graphene oxide (GO) and GO that were accessorized with Fe3O4 (GO-Fe3O4) for enzyme immobilization. The structural properties of nanosheets were determined by FTIR, XRD, and SEM. Immobilized enzymes on the GO-Fe3O4 and GO were counted. Enzyme activity, reusability, and improvements in enzyme stability were studied. According to the results, the immobilization efficiency was 256.86 mg ficin/GO (g), and 253.63 mg ficin/GO-Fe3O4 (g). Furthermore, immobilized ficin was affected in terms of stability by variations in pH and temperature. The immobilized ficin on the GO-Fe3O4 could be easily recycled from the reaction medium by applying external magnetic separation, involving 10 cycles for 120 days. Over this period and with this number of cycles, the immobilized enzyme on the GO-Fe3O4 retained 74% of its original activity, whereas the immobilized enzyme on the GO was recycled from the reaction medium after centrifuging, thereby retaining 70% of its original activity. Thus, GO and GO-Fe3O4 nanosheets were obtained efficiently from the ultrasonic-assisted technique and can be regarded as excellent nanocarriers for enzyme immobilization.

RESUMEN

Magnetic nanoparticle coated with manganese­aluminum layered double hydroxide (Fe3O4/Mg-Al-CO3-LDH) was prepared and used as porous support for ficin (EC 3.4.22.3) as a model enzyme. Structural characteristics were studied by XRD, FTIR, SEM and light scattering. The quantity of immobilized ficin on the mentioned LDH and non-magnetic LDH was measured and enzyme activity, stability and reusability were compared. Results revealed that the core and shell structure of Fe3O4/Mg-Al-CO3-LDH makes it better dispersion compared to the pristine Mg-Al-CO3-LDH. Ficin showed strong affinity to absorption of the surface of mentioned LDHs nanosheet especially magnetic LDH, confirmed that the existence of Fe3O4 in the core structure of magnetic Fe3O4/Mg-Al-CO3-LDH caused better dispersion of LDH nanocrystal shell compared to pristine LDH moreover, enzyme which immobilized on the magnetic LDH supports, can be recovered by magnetic interaction. The storage stability of free ficin, immobilized ficin on the Mg-Al-CO3-LDH and Fe3O4/Mg-Al-CO3-LDH during a period of 120 days lost about 75%, 30%, and 20% of their initial activities, respectively.

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The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000ppm Satureja khuzistanica essential oil (SEO) on the postharvest quality and shelf life of button mushroom (Agaricus bisporus) stored at 4±1°C for 16days was investigated. Weight loss, firmness, browning index (BI), total phenolics, ascorbic acid, microbial and sensory quality were measured. The results indicated that treatment with TG containing SEO (TGSEO) maintained 92.4% tissue firmness, and reduced microorganism counts, such as yeasts and molds and Pseudomonas, compared to uncoated samples. Furthermore, mushrooms treated with TGSEO coating exhibited up to 57.1% decreased in BI, significantly higher levels of total phenolics (85.6%) and ascorbic acid accumulation (71.8%) than control and its efficiency was better than that TG coating alone. Sensory evaluation demonstrated the capability of TGSEO coating for preserving the quality of mushroom during the storage. The results obtained endorse that application of TGSEO coating might be a simple and effective technique for prolonging their postharvest shelf life of mushroom by up to 16days.

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Apple leather is made by dehydration of cooked fruit into leathery sheets. Mould growth and patulin production can occur in damaged apples or when fallen fruit is collected for apple leather processing. A survey was conducted to determine levels and dietary intake of patulin from apple leather marketed in Iran. Patulin was detected in all samples at concentrations ranging from <10 to 2559 µg/kg. Mean patulin concentration was 620 µg/kg and 91.4% of the samples had levels higher than 50 µg/kg. Estimated daily intake (EDI) of patulin for adults and children considering the mean concentration of patulin obtained in this study (620 µg/kg) were higher than the provisional maximum tolerable daily intake (PMTDI) of 0.4 µg/kg bw/day for patulin that has been established by the Joint FAO/WHO Expert Committee on Food Additives. This indicated the need for stricter control and improvement in processing techniques to reduce the incidence of patulin in apple leather.

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Because of a paucity of information on the effect of tomato pomace in male chickens, a study was undertaken to determine the influence of dietary inclusion of dried tomato pomace (DTP) on seminal characteristics in Iranian native breeder roosters. Fifty-four roosters (24 wk old) were randomly allotted to 3 treatment groups and received either a basal diet without DTP (T(0)), or a diet containing 15% (T(15)) or 30% (T(30)) DTP for an 8-wk-long experimental period. Semen samples were obtained weekly by abdominal massage to evaluate the seminal characteristics. Dietary inclusion of DTP increased sperm concentration, accompanied by a decreased seminal volume (P ≤ 0.05). The percentage of live sperm in ejaculate was increased in T(15) and T(30) groups, but sperm forward motility was not affected by DTP inclusion. A decreased percentage of abnormal sperm and improved membrane integrity (as determined by the hypoosmotic swelling test) were observed in T(15) and T(30) groups. Lower concentration of thiobarbituric acid reactive substances (as an index of sperm membrane lipid peroxidation) was recorded in roosters fed DTP. A diet × time (wk) interaction was also found for most of seminal characteristics, except for the sperm forward motility (P ≤ 0.05). The results indicated that dietary inclusion of DTP up to 30% improved seminal quality attributes within 4 to 5 wk in roosters; however, the underlying mechanism(s) warrants further study.

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The aim of this research was to determine shelf life stability of un-pasteurized lemon juice filled in clear or dark green glass bottles. Presence of light, time and temperature affect the ascorbic acid retention in citrus juices. Bottles were stored at room temperature (27 +/- 3 degrees C) and in the refrigerator (3 +/- 1 degrees C). Total soluble solids, total titrable acidity and pH value were measured every three weeks and analysis was carried out on ascorbic acid content by means of titration method in the presence of 2,6-dichlorophenol indophenol. The study was carried out for 12 weeks after which slight changes in color, taste and apparent texture in some samples were observed and ascorbic acid content reduced by 50%. Soluble solids content, pH value and total acidity were 5.5 degrees Brix, 2.73 and 5 g/100 mL, respectively which appeared not to be significantly influenced by storage time or conditions. Ascorbic acid content initially at 38.50 mg/100 mL was sharply reduced to about 22 mg/100 mL within the first three weeks of storage. The final ascorbic acid content of all samples was about 15 mg/100 mL. The deteriorative reaction of ascorbic acid in the juice at all conditions followed a first-order kinetic model with activation energy of 137 cal mol(-1).

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