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The aim of the present research was to encapsulate cumin essential oil with phosphatidylcholine to overcome the fortification difficulties such as low water solubility and bioavailability and was protected umin essential oil from degradation in the presence of oxygen, light and temperatures. Cumin essential oil loaded nanophytosome (60 mg phosphatidylcholine- 30 mg cumin essential oil) was prepared by thin layer hydration method. Physicochemical properties of nanophytosome such as particle size, polydispersity index, encapsulation efficiency turbidity and zeta potential were investigated. Cumin essential oil nanophytosome showed excellent characteristics i.e. sub 100 nm particle sizes, low size distribution (PDI<0.3). and encapsulation efficiency 94/46 %. The turbidity of cumin essential oil loaded nanophytosome were remained unchanged and ζ-potential changed from +9 mV in blank nanophytosome to -19 mV in cumin essential oil loaded nanophytosome. The release rate increased gradually by increasing time. About 60% of free cumin essential oil were released in phoshphat buffer during 6 houre while 50 % of encapsulated cumin essential oil were released during 24 houre. In vitro release of essential oil was followed an exponential equation (first order Q (t) = a· (1-exp (-k·t))). This study indicates that the release of bioactive compounds from liposomes can be reduced by capsulated with phosphatidylcholine, allowing an application of with a nanophytosome controlled release of Cumin essential oil in water-based foods.

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In this study, the complex coacervation of plantago major seed mucilage (PSM) and chitosan (CHI), two oppositely charged polysaccharides, was studied as a function of pH (8.0-2.0). Biopolymers concentration 1% and PSM:CHI ratio (10:90 to 90:10), according to electrical conductivity (EC) and turbidity analyses. The solution containing 1% biopolymers with PSM:CHI ratio of 85:15 resulted in maximum complex coacervation at the pHopt 3.7. The EC of biopolymers solutions increased by decreasing pH. The aforementioned optimum condition resulted coacervates with maximum particles size (7 μm) and minimum ζ-potential (+5.5 mV), which were observed as densely agglomerated macro-complexes with highest coacervation yield (87%).
These hydrogels be useful for encapsulation and delivery of drugs and (bio-) active compounds.

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Red beet has nutritional and health benefits due to presence of bioactive components such as phenolic and betalain compounds. Thus, the improving of extraction efficiency and stability of red beet compounds has gained the attention of researchers. In this study, β-CD-enhanced ultrasound assisted extraction was used for extraction of red beet extract and the lyophilized extracts were characterized with FTIR and UV–Vis spectrophotometry analyses. The extracted samples with aqueous 5 % β-CD solutions revealed highest content of betanin (2.24 ± 0.04 mg /g DW) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW) and as well highest DPPH inhibition activity (59.87 ± 4.94 %). In conclusion, the β-CD-enhanced ultrasound assisted extraction is a suitable technique to extraction and stabilize the red beet compounds for applications in functional food, nutraceutical, and medical fields.
 

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Abstract
 
The bioactive compounds of Cornus mas are known as powerful antioxidants. The stability of polyphenols extract is very important and encapsulating is a good technique to increase their stability by increasing the use of bioactive compounds in food and medicine. In this research the antioxidant activity of encapsulated bioactive compounds of cornus mas extract with enteric coated nanocubosomes and their release under semi-digestion conditions were evaluated. In order to determine the effect of encapsulation on the stability of phenolic compounds and their antioxidant activity, encapsulated extract into enteric coated nano-cubosoms and free extract were investigated. Characterization analysis of the mean particle size and zeta potential value of the nanocobosomes were reported to be 49.3 nm and -16 mV, respectively. The results of release studies showed that after 30 hours the secretion of Cornus mas extract at pH 1.2 (simulated gastric media) and pH 7.4 (simulated intestinal media) were about 38% and 61%, respectively. The FTIR results showed no interaction between the extract and cubosomes. Therefore Cornus mas extract retained its antioxidant activity.
 


 
 

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Owning to drawbacks of synthetic polymers, biodegradable packaging materials (biopolymers) have received more attention both in studies and industrial applications. However, compared to conventional packaging, the biodegradable materials have some limitation must be eliminated either by using composite preparation method or introduction of nanotechnology. Inclusion of metal nanoparticles and their oxides are of the new approaches to improve the properties of packaging films. Therefore, the present study attempted to investigate the effect of ZnO (0, 2.5 and 5%) and β-glucan (0, 10 and 20%) incorporation on chemical and microbial properties of gelatin based biodegradable film over storage of chicken fillet. Results showed that incorporation the both of ZnO and β-glucan have significantly (p<0.01) improved the barrier properties against both of moisture absorption and water vapor permeability and the best properties obtained with film containing 5% of ZnO and 20% β-glucan. In addition, based on microbial tests result, it was obvious that the ZnO loaded films have antimicrobial properties and the highest inhibition activity obtained with 5% of ZnO against the all of studied pathogenic bacteria. Accordingly, the film containing 5% ZnO and 20% β-glucan is introduced as the most effective film for packaging of chicken fillets.     

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The lemon juicing waste encompasses valuable bio-components that stimulated the development of novel and biodegradable films. This study aimed to investigate the feasibility of producing biodegradable films from lemon waste powder (LWP) (1, 3, and 5%) and subsequently evaluate the effect of ultrasonic and citric acid solution on mechanical and physical properties (thickness, solubility, water vapor permeability (WVP), color changes, and transparency) of LWP-based film samples. According to the results, elevating the LWP concentration from 1 to 5% had led to an increase in the tensile strength, thickness and color changes remarkably and decreases the solubility, water vapor permeability, and transparency of the film samples. However, utilizing 5% LWP had resulted in a reduction of elongation at the break value of the film samples compared to the prepared films from 3% LWP. The results also revealed a significant effect of utilizing ultrasonic and citric acid in improving the mechanical and physical properties of the film samples. Therefore, utilizing ultrasound and citric acid in the production of biodegradable LWP-based films could improve the functional characteristics of films. In conclusion, the sample prepared from 3% LWP and treated by ultrasound and prepared with 1% citric acid was selected as an optimum film sample with a desirable physical, mechanical and barrier properties.

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Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

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Today, consumers' interest in consuming healthy foods with high nutritional value has drawn the attention of everyone, especially researchers, to the use of healthy foods, further the use of probiotics and prebiotics in bakery products, especially sourdough bread. Bulk bread samples prepared with sourdough containing probiotic Bacillus coagulans and prebiotic fructooligosaccharide (FOS) were characterized for their physical, chemical, and sensory attributes. The results showed that by adding sourdough containing B.coagulans to bulk bread compared to the control, acidity, specific volume, moisture, height, crust hardness, cohesiveness, springiness, chewiness, and sensory evaluation decreased but hardness increased. In this study, water activity was not influenced by factors. In contrast, adding sourdough containing B.coagulans and FOS to bulk bread significantly affected hardness, chewiness, crust penetration, color, and hardness during storage, as well as sensory evaluation. However, it significantly reduced the specific volume, height, and moisture indices compared to the control sample. Consequently, sourdough containing B.coagulans and FOS has provided bread with desirable properties and may be used as a starter culture for creating bulk bread with high nutritional and functional properties.

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Vitamin D₃ is a fat-soluble vitamin and one of the most important vitamins for body. Enriching foods, especially juices, with this vitamin requires encapsulation due to dispersion problems and sensitivity to oxidation and light. Therefore, in the present study, the effect of using zein hydrolysate and the effect of ultrasonic frequency (40 kHz) on the structure of nanocomplex carrying vitamin D₃ and its stability in orange juice were investigated. The encapsulation and loading efficiency as well as the size of the prepared nanoparticles were measured and physicochemical, microbial and sensory evaluations were performed on the juice during days 1, 15 and 30. Encapsulation and loading efficiency for nanoparticles containing vitamin D₃ by ultrasonic pretreatment increased by about 12.2 (70 vs. 62.4) and 14.73% (10.69 vs. 9.32), respectively. Particle size and zeta potential for different treatments were respectively obtained in the range of 49.59–58.49 nm and -24.5 – -36.62 and the use of nanocomplexes reduced the particle size and zeta potential compared to free vitamin D₃ in orange juice. Regarding the physicochemical, microbial and sensory results obtained for fortified orange juice, zein hydrolysate nanocomplex has the potential to be used as a suitable and valuable carrier for enriching fruit juices with bioactive substances, especially vitamin D₃, without any harmful effects.