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Background and Objectives: In this study, antibacterial effects of whey protein coating with Mentha aquatica L. essential oil on Escherichia coli, Enterobacter and Klebsiella pneumoniae in Iranian white cheese were investigated.
Materials and Methods: Mentha aquatica L. essential oil was extracted using Clevenger apparatus. Mentha aquatica L. essential oil was added to each whey protein coating solution at 0.5, 1 and 1.5% concentrations. Whey protein treatment included cheese, bacteria and whey protein with no Mentha aquatica L. essential oil. Control treatment only included cheese and bacteria with no Mentha aquatica L. essential oil and whey protein. Minimal inhibitory concentration and minimal bactericidal concentration were assessed for the bacterial species. Antibacterial properties of the designed active coating system against Escherichia coli, Enterobacter and Klebsiella pneumoniae were assessed using direct cell counting and disk diffusion methods.
Results: Mentha aquatica L. essential oil at 1.5% concentration at the end of Day 15 of storage at 4 °C inhibited growth of Escherichia coli, Enterobacter and Klebsiella pneumoniae up to 100, 64 and 18%, respectively. To achieve the highest growth inhibition of Escherichia coli, Enterobacter and Klebsiella pneumoniae, 1.5, 1 and 1% of the essential oil were used to preserve organoleptic properties of the cheese.
Conclusions: Use of whey protein coating with 1.5% essential oil included no adverse effects on organoleptic, sensory and appearance characteristics of the cheese. Whey protein coating with Mentha aquatica L. essential oil inhibited growths of Escherichia coli completely and Enterobacter partially in Iranian white cheese.

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Background and Objectives: Cataract is the second cause of visual impairment and the first cause of blindness worldwide. This study was carried out to assess and compare quantities of caffeine consumption by cataract patients with healthy controls.
Materials and Methods: This case-control study was carried out on 336 40–80 year-old participants (168 patients with cataract and 168 healthy individuals). Demographic data, including age, gender, occupation, level of education, economic and marital statuses, levels of physical activity and history of smoking and chronic diseases, were collected using personal information questionnaire. Independent t-test and Mann-Whitney test were used to compare quantitative variables between the two groups. Chi-square test was used to compare categorical variables. Logistic regression was used to investigate relationships between the consumption of caffeinated foods and beverages and the odds ratios (OR) of cataract.
Results: Results showed that dietary consumption of caffeine played protective roles against occurrence of cataracts [OR: 0.982 (CI: 0.977, 0.988), p-value < 0.001]. Exposure to ultraviolet light of the sun was also a significant factor in increasing risks of cataract [OR: 2.32 (CI: 1.29, 4.19), p-value = 0.005].
Conclusions: Increasing consumption of caffeinated foods and beverages can play protective roles against cataract.