Review
Chemistry, Medicinal
Neetu Singh, Surender Singh Yadav, Sanjiv Kumar, Balasubramaniam Narashiman
Summary: Cuminum cyminum L. is a versatile spice with culinary and medicinal properties, with cuminaldehyde as a major bioactive compound. The study highlights its potential in nutrition, traditional use, pharmacology, and clinical applications.
PHYTOTHERAPY RESEARCH
(2021)
Article
Chemistry, Multidisciplinary
Onur Atli, Asli Can Karaca, Beraat Ozcelik
Summary: The study investigated the ability of isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) to form and stabilize cumin seed oil microcapsules, as well as the creaming stability of CPI at different pH levels. The optimized conditions for minimal cream separation were found to be 0.19% CPI and 6.83% oil concentrations. Spray drying was used to microencapsulate cumin seed essential oil within the CPI-MD matrix, and the effects of CPI-MD matrix formulation on the physicochemical characteristics and volatile composition of the microcapsules were examined. The results showed that the CPI-MD matrices had positive effects on properties such as lower surface oil, higher encapsulation efficiency (EE), and oil retention.
Article
Chemistry, Multidisciplinary
Onur Atli, Asli Can Karaca, Beraat Ozcelik
Summary: Isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) were studied for their ability to form and stabilize cumin seed oil emulsions. The CPI-MD matrices showed positive effects on properties of microcapsules, such as lower surface oil, higher encapsulation efficiency, and oil retention. The optimized design achieved the highest encapsulation efficiency and minimal changes in the volatile composition of cumin seed essential oil.
Article
Microbiology
Aram Sharifi, Abdolmajid Mohammadzadeh, Taghi Zahraei Salehi, Pezhman Mahmoodi, Alireza Nourian
Summary: This study found that cumin essential oil has promising antibacterial properties against multidrug-resistant Staphylococcus aureus, affecting bacterial cell structure and morphology, as well as inhibiting bacterial quorum sensing and adhesion systems, leading to interference with biofilm formation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Pharmacology & Pharmacy
Ya Wang, Guo-Ying Du, Tao Guo, Hong-Mei Zou, Dan Jia
Summary: Cumin extract showed concentration-dependent inhibitory effect on tyrosinase activities, suppressed melanin production and cellular tyrosinase activity without cytotoxicity, and exhibited strong scavenging capacity on radicals, suggesting its potential as a skin-whitening agent for the cosmetic industry.
PAKISTAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2021)
Article
Food Science & Technology
Momoko Ishida, Fuka Miyagawa, Kosuke Nishi, Takuya Sugahara
Summary: This study indicates that the oral administration of cumin seed aqueous extract (CAE) suppresses ovalbumin (OVA)-induced allergic rhinitis symptoms in mice. CAE reduces sneezing frequency and serum immunoglobulin E and Th2 cytokine levels. Furthermore, it increases the ratio of Th1 to Th2 cells.
Article
Entomology
Imane Naboulsi, Karim El Fakhouri, Rachid Lamzira, Chaimae Ramdani, Gabin Thierry M. Bitchagno, Rachid Boulamtat, Widad Ben Bakrim, Ismail Mahdi, Aziz Aboulmouhajir, Abdelaziz Yasri, Mustapha El Bouhssini, Jane L. Ward, Mansour Sobeh
Summary: The aqueous extract of Atriplex halimus leaves showed the highest insecticidal activity against Dactylopius opuntiae and could be used as an alternative to chemical insecticides for managing the wild scale insect.
Article
Biochemistry & Molecular Biology
Momoko Ishida, Rika Ohara, Fuka Miyagawa, Hiroe Kikuzaki, Kosuke Nishi, Hiroyuki Onda, Nanami Yoshino, Takuya Sugahara
Summary: This study identified umbelliferose as the active compound in cumin seeds that suppresses degranulation. Umbelliferose was found to significantly inhibit antigen-induced degranulation. Additionally, raffinose was also found to have similar effects, although less potent.
Review
Chemistry, Medicinal
Jahangir Karimian, Amirhosein Farrokhzad, Cyrus Jalili
Summary: The study found that cumin supplementation did not significantly affect markers of glycemic control in adults. More high-quality trials are still needed to confirm these results and determine the efficacy of cumin supplementation for improving glycemic markers.
PHYTOTHERAPY RESEARCH
(2021)
Article
Biotechnology & Applied Microbiology
Komal K. Sapara, Mansi Jani, Darshan Dharajiya, Fenil Patel, Amrutlal K. Patel, Chaitanya Joshi
Summary: In this study, a direct regeneration system using embryogenic explants was successfully established in cumin, which resulted in highly efficient transformation. Optimized conditions for transformation were determined, including cell density, co-cultivation time, and culture media containing different osmolytes. Real-time PCR analysis confirmed the effective integration and expression of the transformed genes in cumin explants cultured under optimal conditions.
PLANT CELL TISSUE AND ORGAN CULTURE
(2023)
Article
Chemistry, Applied
G. Lakshmanan, R. Selvam, Ammar. B. Altemimi, Alberto Baldelli, A. R. Bharathi, B. Gopalakrishnan, L. Karthik, D. Saravanan, M. Kavitha, Muthanna J. Mohammed, Francesco Cacciola, G. Jayalakshmi, Anubhav Pratap-Singh
Summary: This study evaluated the phytochemical content and medicinal activity of ethanolic extracts of Cuminum cyminum seeds. In silico molecular docking studies demonstrated the binding capacity of these extracts to antidiabetic enzymes, suggesting their potential in treating diabetes mellitus.
NATURAL PRODUCT RESEARCH
(2023)
Article
Food Science & Technology
Parisa Homayonpour, Hossein Jalali, Nabi Shariatifar, Massoud Amanlou
Summary: This study prepared a new degradable coating with nano-encapsulated Cumino cyminum L. essential oil to evaluate the microbial, chemical, and sensory properties of sardine fillet samples. Encapsulation of the essential oil in nanochitosan coatings effectively inhibited microbial growth and chemical spoilage. The coatings with smaller nanoliposome size and higher encapsulation efficiency showed the best results in preserving the quality of sardine fillets.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Ying-Ying Huo, Tian-Tian Li, Jing Yang, Heng-Yu Huang, Chuan-Jiao Chen, Fu-Rong Xu, Xian Dong
Summary: Cumin essential oil (CEO) has been shown to inhibit the growth of P. notoginseng-associated pathogenic fungi, with cuminaldehyde exhibiting a similar inhibitory effect to hymexazol. This suggests the potential of CEO as a plant fungicide for controlling root diseases.
CHEMISTRY & BIODIVERSITY
(2021)
Article
Plant Sciences
Siwar Ghannay, Kaiss Aouadi, Adel Kadri, Mejdi Snoussi
Summary: Cuminum cyminum L. essential oil has been found to possess antioxidant and antimicrobial activities, particularly against Vibrio species, and it can interfere with the quorum sensing system in bacteria.
Article
Biochemistry & Molecular Biology
Narges Chamkouri, Mahshid Naghashpour, Maryam Adelipour, Asma Mohammadi, Neda Seyedsadjadi, Barbara Oliveira, Sahar Golabi
Summary: A simple, low-cost method for biosynthesis of silver nanoparticles using cumin seed extract was developed, and the anti-nociceptive properties of these nanoparticles were evaluated in vivo. The analysis confirmed the presence of functional groups responsible for the bioreduction of Ag+ to AgNPs, and TEM images showed spherical nanoparticles with a size of less than 50 nm. The synthesized CcAgNPs showed potential analgesic effects in formalin-induced pain.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2021)
Article
Chemistry, Applied
Mojtaba Yousefi, Vahid Ghasemzadeh Mohammadi, Mahdi Shadnoush, Nasim Khorshidian, Amir M. Mortazavian
Summary: Zingiber officinale essential oil was encapsulated in chitosan nanoparticles at different concentrations using the emulsion-ionic gelation technique, showing significant effects on encapsulation efficiency, loading capacity, particle size, and zeta potential. The nanoparticles exhibited strong antioxidant and antibacterial activities, with higher release rate in acidic medium and varying sensitivity of different bacteria to ZEO. Chitosan nanoparticles proved to be suitable carriers for ZEO, enhancing its stability and solubility.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Review
Food Science & Technology
Musarreza Taslikh, Neda Mollakhalili-Meybodi, Adel Mirza Alizadeh, Mir-Michael Mousavi, Kooshan Nayebzadeh, Amir M. Mortazavian
Summary: Mayonnaise, a blend of oil, egg, salt, lemon juice or vinegar and texture improvers, has great potential for research and development as consumers seek healthier and natural food products. The components of mayonnaise can significantly impact its rheological, stability, and sensory attributes, showcasing the importance of understanding how each ingredient affects the overall quality of the emulsion.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agricultural Engineering
Yasin Dumani, Seyed Mohammad Mahdi Mortazavian, Ali Izadi-Darbandi, Hossien Ramshini, Fatemeh Amini
Summary: This study aimed to determine the most appropriate concentration of TiO2 nanoparticles for inducing somatic embryogenesis and regeneration in Paulownia trees. The results showed significant effects of TiO2 on callus induction and somatic embryogenesis for different Paulownia species, with the highest levels of flavonoids, anthocyanins, and chlorophylls observed at a concentration of 60 mg/L of titanium dioxide nanoparticles. Increasing the concentration of TiO2 led to an increase in somatic embryo induction and regeneration, providing a novel protocol for propagating healthy Paulownia plantlets efficiently.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Zohre Mahmoodi, Fatemeh Zendeboodi, Amir Mohammad Mortazavian, Mehdi Farhoodi, Vahid Mofid, Toktam Mohammadi Moghaddam, Masoome Mehraban Sang Atash
Summary: This study evaluated the effects of sodium chloride, l-arginine, oregano extract, and yeast extract on reduced-NaCl UF cheese, showing significant impact on moisture, color, texture, and taste properties. Adjusting the amounts of each component can lead to the optimal formulation based on physicochemical and sensory properties of the cheese samples.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Engineering, Environmental
Elaheh Forooghi, Shervin Ahmadi, Mehdi Farhoodi, Amir M. Mortazavian
Summary: This research used HPLC and inductively coupled plasma to investigate the migration of substances from laminate films into Doogh. The results indicate that there is a possibility of migration of Irganox 1010 and TiO2 in certain storage conditions. However, the migration levels were low and the laminate packaging was proven to be safe for Doogh packaging, posing no hazards to human health.
JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE AND ENGINEERING
(2022)
Article
Engineering, Environmental
Shahnaz Sharifi, Sara Sohrabvandi, Vahid Mofid, Fardin Javanmardi, Elham Khanniri, Amir Mohammad Mortazavian
Summary: This study investigated the lead concentration in raw milk from major animal husbandries in Tehran province, Iran, and evaluated the associated risk. The results showed that the lead content in all samples was below the acceptable level. However, due to the higher susceptibility and cumulative property of lead in children, even small weekly intake of lead can be hazardous in long-term consumption.
JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE AND ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Omid Zahed, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Abdorreza Mohammadi
Summary: This study found that coculturing Propionibacterium freudenreichii with traditional yogurt starter cultures and adding inulin to yogurt samples can increase the hardness and cohesiveness of the yogurt while also increasing the production of folate.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2022)
Article
Cell Biology
Mohammadreza Arabi, Maryam Norouzi, Seyyed Ahmad Sadat Noori, Seyyed Mohammad Mehdi Mortazavian
Summary: This study conducted a meiotic analysis of Ajwan populations in Iran and found significant differences in the characteristics of bivalent formation and chromosome associations. Additionally, chromosome migration and tripolar structure were observed in the populations, resulting in the formation of diploid gametes or 2n pollen grains in most populations.
Article
Chemistry, Analytical
Abbas Mehraie, Nabi Shariatifar, Majid Arabameri, Mojtaba Moazzen, Amir Mohammad Mortazavian, Fatemeh Sheikh, Sara Sohrabvandi
Summary: This study analyzed the levels of six PAEs in four types of bottled water, with carbonated water having the highest total PAE concentration and non-carbonated water the lowest. Calculations based on THQ values indicated that DEHP poses unlikely non-carcinogenic risks to consumers.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Musarreza Taslikh, Hossein Abbasi, Amir M. Mortazavian, Jahan B. Ghasemi, Aboutorab Naeimabadi, Kooshan Nayebzadeh
Summary: In this study, native corn starch is modified using cold plasma and chemical cross-linking, which significantly increase the cross-link ratio and improve the physicochemical properties of the starch.
Review
Nutrition & Dietetics
Mojtaba Yousefi, Amene Nematollahi, Mahdi Shadnoush, Amir M. Mortazavian, Nasim Khorshidian
Summary: The production of safe and healthy food products is a crucial challenge in the food industry. Researchers and food manufacturers are turning to natural-based preservatives, such as lactoperoxidase, to achieve minimal processing and chemical-free food products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Nasim Khorshidian, Vahid Ghasemzadeh-Mohammadi, Mojtaba Yousefi, A. M. Mortazavian
Summary: This study compared the antifungal properties of two lactobacilli strains with potassium sorbate in cheese. The results showed that the mixture of probiotic extract and potassium sorbate was more efficient in reducing mold and yeast growth than using potassium sorbate alone, indicating the potential use of cell-free supernatant of tested bacteria as bio preservatives in cheese.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2022)
Article
Food Science & Technology
Bahareh Sarmadi, Parang Nikmaram, Amir Mohammad Mortazavian, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G. da Cruz
Summary: This study aimed to assess the effects of apple and pomegranate pectins as stabilizers on various characteristics of probiotic yogurt drinks. The results showed that apple pectin improved the rheological properties and storage stability of the drinks, indicating its potential use in industrial production.
APPLIED FOOD BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Omid Zahed, Ramona Massoud, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Abdorreza Mohammadi
Summary: This study evaluated the factors influencing propionic acid production by Propionibacterium freudenreichii in yogurt and optimized the process to achieve maximum production. The results showed that Propionibacterium freudenreichii ssp. shermanii increased propionic acid contents in synbiotic yogurts containing inulin.
APPLIED FOOD BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Mohaddeseh Kariminejad, Rezvan Zibaei, Azin Kolahdouz-Nasiri, Reza Mohammadi, Amir M. Mortazavian, Sara Sohrabvandi, Elham Khanniri, Nasim Khorshidian
Summary: This study investigated the effects of different ratios of polyvinyl alcohol/Chitosan and nano-silicon dioxide on the properties of PVA/Chitosan/nano-SiO2 nanocomposite films. The results showed that the addition of nano-SiO2 and higher PVA content reduced the water solubility and water vapor permeability of the films, while increasing the tensile strength. The light transmission of the films was not significantly affected. The interaction between the polymers and nano-SiO2 was observed at a concentration of 1% nano-SiO2. These nanocomposite films could be suitable for packaging and preserving food quality.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2022)
