Introduction: Food habits and wake-sleep cycle influence circadian rhythms. Ramadan fasting (RF) changes food habits and wake-sleep cycle and causes a metabolic imbalance. Melatonin increases sleep quality and daily awareness. The purpose of this study examined the effect of four weeks Ramadan fasting and melatonin supplementation (MS) on sleep quality, melatonin levels and growth hormone (GH) to cortisol ratio in male athletes. Methods: Thirty active men (20-25 years) were randomly divided into supplement (n=15) and placebo (n=15) groups. Body fat percentage and hormones (melatonin, growth hormone, cortisol and growth hormone-cortisol ratio) were evaluated in three times: before the month, mid fasting and post fasting. Blood samples collected at three times; before sleep, wake up time for Sahur and morning wake up time. To evaluate the intervention effect of supplement and sleep conditions on the dependent variable Repeated Measure (factorial 3*3*2) and Bonferroni post hoc tests were used. Results: Melatonin (P=0.001), GH (P=0.001), GH-cortisol ratio (P=0.001) significantly increased in supplement group compare to placebo group. Also, Cortisol (P=0.003) and body fat percentage (P=0.001) decreased in the supplement group compare to placebo group. Sleep quality significantly improved in the supplement group (P=0.025). Conclusion: Supplementing melatonin with improved anabolic conditions and regulated wake-sleep cycle can help the Ramadan fasting condition and prevent the decreased performance during Ramadan fasting.

Introduction: Antimicrobial agents such as essential oils have wide applications, and their use in edible films has been reported to enhance the shelf life of meat and its products. The present study aimed to assess the effects of chitosan films on the inhibition of Staphylococcus aureus in hamburger samples in storage conditions (temperature: 4±1°C). Methods: The prepared films contained 0.8% nanoemulsion of Bunium persicum essential oil (NBPEO) and 1.6% nanoemulsion of Trachyspermum ammi essential oil (NTEO). The hamburger samples were inoculated with S. aureus and divided into several groups, including control (no film), chitosan with 7.5% cellulose nanofiber (Ch-CNF), chitosan with 7.5% cellulose nanofiber, 0.8% NBPEO, and 1.6% NTEO (Ch-CNF-NEO). The samples were preserved in storage conditions (temperature: 4°C), and bacterial count was carried out on days 0, 3, 6, 9, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA. Results: According to the results, S. aureus count significantly decreased in the treatment groups compared to the control samples. In addition, the maximum reduction rate was observed in the Ch-CNF-NEO treatment (1.41 log CFU/g) compared to the control samples. Conclution: According to the results, it is offered that nanocomposite film of chitosan with nanoemulsion of essential oils practically be applied in hamburger to enhance its safety against S. aureus.

The present study aimed to compare the inhibitory effects of alginate coatings containing Zataria multiflora Boiss essential oil (ZMEO) in the forms of coarse emulsion and nano-emulsion on the growth of inoculated Escherichia coliO157: H7in beef fillet during 16 days of refrigeration at the temperature of 4 . Alginate solutions (3%) with various concentrations of ZMEO (0.25%, 0.5%, and 1%) were prepared, and the coarse emulsion and nano-emulsion forms were also prepared. The beef fillets were inoculated with E. coliO157: H7(1.5×105 log CFU/g) and immersed in various alginate treatments, and the bacterial count was performed during refrigeration on days zero, four, eight, 12, and 16.The obtained results indicated that the alginate coating containing ZMEO in both forms (coarse/nano-emulsion) was a proper candidate to control E. coliO157: H7at the temperature of 4°C. However, the antibacterial effects were more significant on the samples treated by the nano-emulsion form compared to the coarse emulsion form and controls. In addition, the lowest bacterial growth was observed in the samples coated with the alginate nano-emulsion containing 1% ZMEO (5.3±0.24 log CFU/g) at the end of storage. Therefore, it could be concluded that the use of alginate coatings containing ZMEO (particularly in the nano-emulsion form) could effectively decrease the growth of E. coliO157: H7 during storage, and this natural additive could be applied in the food industry, especially the meat industry.

Introduction: This study was conducted to evaluate the influence of chitosan Nano-gel/emulsion coating functionalized by Ziziphora clinopodioides essential oil (ZCEO) and nisin on growth inhibition of Escherichia coli O157: H7 inoculated in beef samples during 16 days in cold storage condition (4˚C). Methods: Beef sample was divided into six groups after inoculation of E. coli O157:H7. Treatments including control (no coating), chitosan 2%, sonicated chitosan 2%, Nano-emulsion of chitosan coating containing ZCEO (0.5%), Nano-gel of chitosan coating containing nisin (200 IU/g), Nano-emulsion of chitosan coating containingZCEO (0.5%) and nisin (200 IU/g) were stored at refrigeration temperature and bacterial count were performed on days: 0, 1, 2, 4, 8, 12 and 16. Data were analyzed using repeated measure ANOVA and Bonferroni post hoc tests. Results: Result indicated a significant reduction in E. coli O157:H7 count in all treatments when compared to control group and the highest inhibitory activity was observed in chitosan Nano-emulsion coating containing ZCEO (0.5%) and nisin (200 IU/g). Conclusion: Accordingly, it is suggested that chitosan Nano-emulsion coating with ZCEO and nisinpractically be applied in beef to increase its safety against pathogenic bacteria especially E. coli O157: H7.

Introduction: Millions of Muslims across the globe fast during the holy month of Ramadan, as well as on the other specific dates of the lunar calendar. Although the Islamic law exempts patients from fasting, more than 50 million Muslim patients with diabetes mellitus fast during Ramadan. Ramadan fasting in diabetic patients may increase the risk of various complications, such as hypoglycemia, hyperglycemia, diabetic ketoacidosis, hypovolemia, and thrombosis. This study aimed to review the safe management of blood glucose in the diabetic patients willing to fast during Ramadan. Methods: This literature review was conducted via searching in databases such as Medline, PubMed, PMC, Google Scholar, ScienceDirect, Cochrane Library, and the reference lists of relevant articles. Results: The diabetic patients who are willing to fast during Ramadan should be prepared within at least 1-2 months prior to the beginning of Ramadan through Ramadan-focused advice, medical assessment before Ramadan, modifications in their medication protocol, balanced diet, physical activity plans, and advice on the self-monitoring of blood glucose. Conclusion: According to the results, safe Ramadan fasting in diabetic patients could be achieved with the help of healthcare providers, including physicians and pharmacists.

Introduction: The present study aimed to assess the effects of Pediococcus acidilactici as a dietary supplement on some oxidation parameters and intestinal microbiota in common carp (Cyprinus carpio). Methods: In this study, 60 carps (weight: 75±5 g) were randomly divided into two groups of 30. In the first group (control), the fish received a basic dietary plan, and the second group (treatment) received a basic dietary plan supplemented with 0.9×107 CFU of Pediococcus acidilactici per gram of diet for 30 days. At the end of the trial and after blood sampling, the fish were dissected, and muscle and intestinal samples were obtained. Some oxidative status biomarkers were measured in the blood samples (superoxide dismutase, glutathione peroxidase, and glutathione) and muscle samples (malondialdehyde [MDA], protein carbonyls, and total antioxidant status) using validated spectrophotometric methods. Moreover, the microbial culture of the intestinal samples was performed. Results: Measurement of the erythrocytic antioxidants showed no significant difference between the treatment and control groups. However, muscle MDA levels significantly decreased in the treatment group compared to the control group (P<0.05). In addition, muscle protein carbonyls significantly decreased in the treatment group compared to control group. Total antioxidant status was evaluated based on ferric-reducing antioxidant power and increased significantly in the treatment group compared to the control group. Microbial culture also indicated that the level of lactic acid bacteria increased in the intestinal microbiota of the probiotic group. Conclusion: According to the results, supplementation with 5% Pediococcus acidilactici was effective in enhancing the antioxidant system against oxidative stress, while it also had remarkable effects on the intestinal microbiota of common carp.

Introduction: The effects of Ramadan fasting on gastroesophageal reflux disease (GERD) remains unknown, and few studies have been conducted in this regard. The nutritional, physiological, psychological, and behavioral changes in fasting individuals during Ramadan may affect the status of GERD. The present study aimed to evaluate the effects of these changes on the symptoms of GERD using a meticulous method. Methods: This study was conducted on patients with clinically diagnosed GERD by a gastroenterologist, who was followed-up for three consecutive months (from one month before to after Ramadan). Data were collected using GERD health-related quality of life (GERD-HRQL).For ethical considerations; antisecretory drugs were prescribed for all the patients. After data collection, the subjects were divided into two groups of fasting and non-fasting. Data analysis and comparison were performed in SPSS. Results: total, 69 patients with GERD completed the follow-up, including 33 fasting and 36 non-fasting subjects. No significant differences were observed in the changes of the Total, Heartburn and Regurgitation scores between the Fasting and Non-fasting groups from before Ramadan to Ramadan, Ramasdan to after Ramadan and also before to after Ramadan (P>0.05). Conclusion: According to the results, Ramadan fasting has no effects on the symptoms of GERD in the patients using antisecretory drugs during this month.

Compact FoodBars (CFB) are part of the diets that are named according to the purpose of use, Meal Ready-to-Eat (MRE) used during the maneuvers and military operations, Emergency Food Product (EFP) used in emergencies and crises such as natural disasters and warfare leading to the promotion of crisis management, and Ready-to-Use Therapeutic Food (RUTF) used for therapeutic purposes in malnourished individuals and AIDS patients. Some of the characteristics of CFB include high nutritional value, high nutrient content, high energy density, no need for preparation, ready to use, long lasting, low spoilage percentage due to low moisture content, low volume and weight and ease of transportation and distribution. The energy level, the type and amount of fat, protein, carbohydrates, fiber and micronutrients should be taken into account in the formulation of CFB . The main ingredients of these diets consist of cereal, skim milk, soy and its products, vegetable oil, sugar and plant nutrients. The products based on this purposes are very valuable to people in these circumstances. In fact, it should be noted that victims of war and natural disasters will have a new chance to live by eating the CFB . Therefore, it is essential to check and plan for the production of Compact Foodwith the described characteristics.

Introduction: Nutritional support of the burn patient is essential to optimize, host immune defenses and to promote prompt wound healing. Furthermore, the increased needs in calorie requirement of burned patients, the composition of proteins, carbohydrates and fats in their diet is important. The purpose of this study was to evaluate energy, macronutrient and micronutrient intake and comparing with Reference Daily Intake (RDI) in adult burn patients. Methods: Sixty thermally injured patients who were hospitalized in a burn care Imam Reza hospital in Mashhad, Iran, were included in this cross-sectional study. Information about actual intake was collected by ‘nutrient intake analysis (NIA) through direct observation. Individual nutritional intakes were assessed with the use of nutritionist 4 software and Data was analyzed by SPSS version 18. Results: The mean of energy, carbohydrate and protein intake was significantly lower than the mean total energy requirement and carbohydrate and protein RDA (p<0.001). While the mean fat intake was inside the range of RDI (20.5±8.3%). The mean of vitamins A and folate and C intake were significantly lower than the RDI (All p<0.001). Conclusions: This study showed that the energy, protein and carbohydrate intake in patients with major burn were lower than the RDA but the amount of fat intake was inside the range of RDA. In addition, we found that the vitamins and minerals intake in adult with major burn was lower than RDI and may decelerate wound healing and increase the duration of hospitalization.

Introduction: Acrylamide is a chemical compound that may form in various starchy foods, such as potatoes, bread, and bakery products at high temperatures (above 120°C) and during cooking processes. This compound has been identified by the International Agency for Research on Cancer as a potential cancer-causing compound. The present study aimed to investigate the formation of acrylamide from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. Methods: A comprehensive literature review was conducted via searching in databases such as Google Scholar, Science Direct, Pub Med, and SID using English or Persian keywords, such as acrylamide and food. Results: Since acrylamide is found in food products, there have been several reports on the presence of acrylamide in fried and oven-cooked foods, which have led to worldwide concern. Acrylamide has been classified as a possible mutagenic and carcinogenic compound in humans. Moreover, several reports have indicated that asparagine (a main amino acid found in potatoes and cereals) is a decisive contributor to the production of acrylamide through reducing sugars. In this review, we investigated the formation of acrylamide and various methods for its prevention and reduction. Conclusion: Considering the toxicity of acrylamide and its health risks for humans, and given the importance of food safety and health issues, a few methods could be used to decrease the formation rate of this harmful compound in susceptible food products.