In this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast-mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5-15 kV), the distance between ACP emitter and sample (3-7 cm), and different treatment time (2-10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast-mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O 2 .kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.

In this study, the edible films from chicken feet (CF), ovine muscle fascia (MF), and bovine bone gelatin (Gel) were prepared and their characteristics were analyzed, and we also evaluated the sensory quality of raw and cooked hamburgers using the edible films. The quantities of the CF and MF hyaluronic acid were evaluated using colorimetry and spectrophotometry. The CF, MF, and Gel films were prepared by solvent casting method. Results indicated that the concentration of hyaluronic acid in CF (124.11 ppm) was greater than MF (101.11 ppm). The antioxidative property of the CF film (18.47%) was greater than the Gel (1.88%) and MF (Undetectable) film. The CF film was more resistant to water vapor permeability (2.75 × 10–9 g/m.s.pa) than the MF (1.57 × 10–8 g/m.s.pa) and Gel (1.5 × 10–7 g/m.s.pa) films. The Gel film had more appropriate mechanical properties than CF and MF films. The films kept burgers patties independent from one another and prevented them from sticking and freezing together. MF and CF films were able to promote the organoleptic properties of raw and cooked hamburgers in taste and texture.

Incorporating probiotic bacteria with different biopolymers as edible films is an effective approach to improve their viability. In this study, three different films (wheat sourdough powder, whole wheat flour, and bovine bone gelatin) are incorporated with Lactobacillus plantarum separately and the viability of bacteria is monitored during the storage time (40 days at 4°C) and simulated gastrointestinal conditions. The results demonstrated that the sourdough film has the best protective effect on the viability of the cells during the film's preparation, storage time (6.5 Log/CFU/g), and simulated gastrointestinal conditions (7.13 Log/CFU/g). A higher rate of reduction is observed in gelatin film at the end of the storage time (4.03 Log/CFU/g). Physicochemical, and mechanical characteristics are examined. It is observed that the incorporation of bacteria does not affect the thickness, moisture content, and solubility of all films, but changed the mechanical properties of the sourdough and the wheat flour films (p ≤ 0.05). Scanning Electron Microscope images showed a more uniform and compact structure for both bacterial and control gelatin films. Although the sourdough film is appropriate for protecting probiotic bacteria (>10 6 CFU/g), further studies are needed to improve its mechanical properties.

Background: The health benefits of probiotic bacteria are not unknown to anyone. On the other hand, indigenous dairy sources are a potential source of native probiotics. This study aimed to describe the inhibitory activity of Cell-Free Supernatant (CFS), planktonic cells, and biofilm form of Lactobacillus strains isolated from native dairy sources on food pathogens. Methods: Antibacterial activities of the CFS of Lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method. Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed. Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics.

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