Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.     

随机堆积床内过滤燃烧特性的实验研究

本文提出了一种可视化燃烧室,用于对3种尺寸的随机堆积结构开展过滤燃烧实验,该结构分别由直径为5,10,15 mm的氧化铝颗粒堆积而成。通过搭建燃烧平台,研究了不同颗粒直径堆积床中火焰的燃烧波高度、火焰传播速度、火焰温度及排放特性。结果表明：在可燃工况下,颗粒直径5 mm堆积床中火焰最高温度随火焰传播过程减小,火焰传播速度变快;而在颗粒直径10和15 mm堆积床中火焰最高温度随火焰传播过程增大,火焰传播速度变慢。     

Fermentation of Chortan (heated strained yoghurt) by Lactobacillus helveticus: sonication treatment and biological activities

In the present study, the effects of continuous and pulsed ultrasound (100 W, 30 kHz, 25–75% amplitudes for 30 min) and fermentation process (37°C for 24 h) by Lactobacillus helveticus PTCC 1332 on biological activities of Chortan were investigated. The obtained results showed that fermentation enhanced protease content (36.27% (neutral), 37.57% (acid), 39.28% (alkaline) protease), peptide concentration (45.27%) and antioxidant activity (33.69% (DPPH), 132.85% (ABTS)) of samples compared to unfermented ones. Additionally, an increase in ultrasound amplitude (except for continuous at 75%) promoted the protease enzymes, peptides and radical scavenging activity of the fermented and unfermented samples. Our results indicated that the ultrasound and fermentation treatments complemented each other. Depending on the experimental conditions, the effect of continuous ultrasound on samples was sometimes lower, sometimes similar and sometimes higher than that of pulsed treatment. Therefore, selection of an appropriate ultrasound mode and amplitude can improve the biological activity of Chortan.     

Performance analysis of hybrid/single nanofluids on augmentation of heat transport in lid-driven undulated cavity

This numerical study reveals the heat transfer performance of hybrid/single nanofluids inside a lid-driven sinusoidal trapezoidal-shaped enclosure. The right and left inclined surfaces of the trapezium have been considered as insulated, whereas the bottom sinusoidal wavy and the flat top surfaces of the enclosure as hot and cold, respectively. The governing partial differential equations of fluid's velocity and temperature have been resolved by applying the finite element method. The implications of Prandtl number (4.2-6.2), Richardson number (0.1-10.0), undulation number (0-3), nanoparticles volume fraction (0%-3%), and nanofluid/base fluid (water, water–copper (Cu), water–Cu–carbon nanotube, water–Cu–copper oxide (CuO), water–Cu–TiO₂, and water–Cu–Al₂O₃) on the velocity and temperature profiles have been studied. Simulated findings have been represented by means of streamlines, isothermal lines, and average Nusselt number of above-mentioned hybrid nanofluids for varying the governing parameters. The comparison of heat transfer rates using hybrid nanofluids and pure water has been also shown. The heat transfer rate is increased about 15% for varying Richardson number from 0.1 to 10.0. Blending of two nanoparticles suspension in base fluid has a higher heat transfer rate—approximately 5% than a mononanoparticle. Moreover, a higher average Nusselt number is obtained by 14.7% using the wavy surface than the flat surface of the enclosure. Thus, this study showed that applying hybrid nanofluid may be beneficial to obtain expected thermal performance.     

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

The effects of pulsed and continuous ultrasound treatment on microbiological and physiological quality of Mirabelle plum fruit were investigated. Freshly harvested Mirabelle plum was treated with 30‐kHz pulsed and continuous ultrasound at 20 °C for 0, 15, 30, 45 and 60 min and subsequently stored at 4 °C for 10 days. The total count of bacteria, total fungi, decay index, titratable acidity (TA), total soluble solids (TSS), colour, texture, ascorbic acid content and total phenolics was measured. The results showed that pulsed and continuous ultrasonic treatment significantly (P < 0.05) reduced the number of microorganisms and improved the quality of Mirabelle plums during storage. Increasing pretreatment time enhanced the positive effects of pulsed and continuous ultrasound. Also, in terms of the total count of bacteria, total fungi, titratable acidity and total phenolics, the pulsed and continuous ultrasound did not show a significant difference (P < 0.05). However, pulsed ultrasound was better compared to continuous mode in preservation of TSS, colour, texture and ascorbic acid content of the fruit during storage. Our results demonstrated that pulsed ultrasound is an appropriate method for improving safety and maintaining the quality of Mirabelle plum fruit.     

Electrocatalytic oxidation of formic acid and formaldehyde on platinum nanoparticles decorated carbon-ceramic substrate

Electrochemical characteristics of formic acid (FM) and formaldehyde (FM) oxidation on a potent catalyst, platinum nanoparticles supported on carbon-ceramic substrate (CC/Pt), were investigated via cyclic voltammetric and chronoamperometric analysis in mixed 0.75 M FM (or 0.75 M FM) and 0.1 M H₂SO₄ solutions. The results were compared to those at a polycrystalline platinum electrode and platinum particles deposited on platinum and glassy carbon electrodes. It was found that CC/Pt was catalytically more active than smooth platinum and platinum particles supported on platinum and glassy carbon electrodes. On the other hand, such nanoparticles on CC substrate exhibit better catalytic behavior towards FA and FM than the corresponding platinum and glassy carbon electrodes, which is raised form high porosity of CC substrate for better distribution of platinum particles and to produce of platinum particles in nano size. The effect of some experimental factors was studied and optimum conditions were suggested. Finally, the long-term stability of the modified electrode has also been investigated. These results indicate that the system studied in the present work is the most promising system for use in fuel cells.     

Peppermint essential oil-loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage

The present study was conducted to determine the characterization and antibacterial activity of peppermint essential oil-loaded solid lipid nanoparticle (PEO–SLN) and its impact on the quality of trout fillet stored at 4 ± 1°C for 12 days. The SLNs were prepared through a bath sonication technique. PEO–SLNs contained 0.2% (w/v) PEO in 2% of lipid phase glycerol monostearate (GMS) and tween 80 (1% w/v) used as a surfactant in the aqueous phase. The characterization parameter of PEO–SLN was evaluated, and the antibacterial activity of PEO–SLNs was conducted under in vitro conditions. Trout samples were analyzed for inoculated Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157:H7 during refrigerated storage. The mean particle size of PEO–SLNs was 154.83 ± 1.21 nm with a polydispersity index (PDI) of 0.35 ± 0.01 and zeta potential was about −24.16 ± 0.51 mV. The results indicated that PEO–SLN had higher antibacterial activity than the free form of PEO and also when used in combination with gelatin coating (gel + PEO–SLN) had a significant effect on preventing microbial growth in trout fillets (p < 0.05). The most decreasing rate of P. aeruginosa (1.92 log CFU/g), E. coli O157:H7 (0.71 log CFU/g), and L. monocytogenes count (1.69 log CFU/g) was seen in gel + PEO–SLN. These findings illustrated that PEO–SLNs could potentially be utilized in the food industry to increase the shelf life of fish fillets.