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- 저자 : Marzieh Moosavi-Nasab (검색결과 3 건)
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Abouzar Ghasemi,Marzieh Moosavi-Nasab,Asma Behzadnia,Mahboobe Rezaei 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
Novel strategies toward the use of low-cost media to produce food-grade microbial products have been considerably attended in recent years. In this study, date syrup obtained from low-quality date fruits was implemented for biosurfactant production by the probiotic bacterium, Lactobacillus rhamnosus PTCC 1637. The most level of biosurfactant was achieved through fermentation in a bioreactor with a lactose feeding phase, up to 24 h. Critical micelle concentration of the cell-bound biosurfactant was found to be 6.0 mg/ml with a minimum surface tension value of 39.00 mN/m and a maximum emulsifying index of 42%. The spectrum of Fourier transform infrared spectroscopy taken from the cell-bound biosurfactant suggests that it should be a multi-component mixture of protein and polysaccharides associated with phosphate groups. The results indicated the potential for developing strategies toward the low-cost production of food-grade biomaterials by probiotic microorganisms.
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Nayereh Sabokbar,Marzieh Moosavi-Nasab,Faramarz Khodaiyan 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
An apple juice and whey based novel beverage fermented using kefir grains was prepared. Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30℃) on beverage properties were investigated using response surface methodology (RSM). An increase in the kefir grain amount was associated with high acidity, an increased kefiran concentration, an increased lactic acid amount, increased viscosity, a higher lactobacilli population, and a higher yeast population. No definitive temperature results were obtained. Most previous reports used a temperature of 25℃ to achieve best results. Use of RSM allowed determination of the most suitable conditions of a 3.73% (w/v) kefir grain inoculum at a temperature of 24.32℃ to achieve the highest overall acceptability score of 3.54 in a range of 1-5 for a fermented beverage based on apple juice and whey.
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Characterization of the produced electrospun fish gelatin nanofiber containing fucoxanthin
Aida Azarshah,Marzieh Moosavi-Nasab,Mohammad Khorram,Sedigheh Babaei,Najmeh Oliyaei 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.3
This study aims to prepare fish gelatin nanofibers extracted from fish waste by using electrospinning method and its encapsulation with fucoxanthin extracted from macroalgae Sargassum angustifolium. Four concentrations of gelatin and two concentrations of fucoxanthin were used under different voltage for preparing the nanofibers. The optimal conditions for producing the nanofibers were considered as 30%, 10 cm, 12 kV, and 5% for fish gelatin concentration, distance, voltage, and fucoxanthin, respectively. The average thickness of nanofibers was estimated 198 ± 0.073 nm. The FTIR results confirmed the presence of functional groups between fucoxanthin and gelatin. The loading efficiency of fucoxanthin in nanofibers and the free radical scavenging of DPPH were calculated 91% and 62%, respectively. Further, these nanofibers showed the antibacterial properties against bacteria. Based on the results, the fish gelatin nanofibers containing fucoxanthin can be proposed as a suitable coating for using in the food packaging industry.
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