The bio-preservation of fruits using cell free supernatant (CFS) lactic acid bacteria (LAB) isolated directly from locally fermented dairy product was an innovative approach. This study aimed to increase the shelf life and quality some fruit samples during storage at room temperature by coating with CFS Lb24 (L. plantarum strain MZ409592). Forty LAB were 30 products. Six isolates which had high...

Background and Objectives: Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed. Materials and Methods: Egg chicken were coated with pectin and pectin prepared with cinnamon hydroso...

Background: The current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of Tilapia packed inpolyethylene bags, which were kept in cool temperature of 4 ± 1 °C. Methods: Prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (...

Healthy nutrition must include fresh fruit and vegetable products containing several nutrients, which are necessary to healthy human body maintaining. foods, such as cultivated berries, can have dangerous levels of microbiological contamination after their harvesting. There methods, including various types ionizing radiation, achieve the safety plant raw materials without damaging native struct...