BACKGROUND: Nowadays, the interest in functional food has dramatically increased. Herbal plants and functional foods have health-enhancing effects on consumers due to their medicinal, antioxidant, and nutritional properties. Probiotics are one of the most emerging and popular functional food products. OBJECTIVES: This study aims to assess the effect of irradiated and non-irradiated saffron petal extract on the viability of Lacticaseibacillus paracasei (M4PM99) in probiotic yogurt.METHODS The ethanolic extract of irradiated saffron petals with a 10 KGy dose of gamma ray at concentrations of 25, 50, and 75 mg/mL and non-irradiated extract at the same concentrations were used and their effect on the viability of Lacticaseibacilus paracasei and their antioxidant and physicochemical properties in set yogurt were studied. Probiotic survival, pH, acidity, content of total phenolic compounds, DPPH inhibition percentage, and sensory properties on days 0, 7, 14, and 21 were assessed.RESULTS: Both irradiated and non-irradiated saffron extracts significantly increased the viability of probiotic bacteria compared to the control sample (P<0.05). The addition of extracts was effective in increasing acidity and decreasing pH compared to the control (P<0.05). With the increase in the amount of extract, the percentage of DPPH inhibition and phenolic compounds significantly increased in the irradiated samples (P<0.05). The effect of storage time was also significant on these indicators, such that the antioxidant properties and phenolic compounds increased until the 14th day and then decreased (P<0.05). In the sensory evaluation, in terms of taste, odor, and color, the lowest score was related to the sample containing 0.75% extract. No significant difference was observed in other concentrations compared to the control sample.CONCLUSIONS: Saffron petal extract has a positive effect on the viability of probiotics during storage. Gamma irradiation has a significant effect on the amount of total phenolic compounds and the antioxidant activity of saffron petal extract. It can be used as a natural antioxidant in dairy products.

BACKGROUND: Storing semen at a temperature of 4 degrees Celsius reduces its motility and quality.OBJECTIVES: This study aimed to determine the effect of adding calcium compounds, including calcimaphor (CMP), calcium gluconate (CG), and calcium chloride (CaCl2), on the motility and progressive motility of rooster sperm kept at refrigerator temperature.METHODS: This research used five pieces of 45-week-old Lari breed roosters. The liquid diluent added different calcium compounds at 0.56, 0.056, and 0.0056 mM concentrations. After treatment, the diluted seminal samples were cooled at the storage temperature to avoid thermal doubt and then transferred to the refrigerator at 4 degrees Celsius. Parametric factors that were more important such as the percentage of laterality and progressive mobility, were measured visually using the lens of a 40-light microscope, survival was checked using the eosin-nigrosin staining method, acrosome health percentage by formalin citrate method, cell membrane health with hypoosmotic test, lipid peroxidation level, fertility was evaluated using perivitelline membrane sperm reaction 72 hours after storing at 4 degrees Celsius.RESULTS: Based on the results, different calcium compounds in most concentrations could significantly affect the parameters of survival, mobility, and progressive mobility (P<0.05).CONCLUSIONS: Most of the sperm-related parameters in the control group decreased after this period of storage in the refrigerator, but the addition of calcium gluconate (0.56, 0.056, and 0.0056), Calcimaphor (0.56, 0.056, and 0.0056) and calcium chloride (0.56, 0.056 and 0.0056) to the semen thinner maintained the quality indicators of rooster sperm.