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Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

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The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

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Abstract
Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin-containing nanoliposomes coated with chitosan by thin-layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin-free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements.

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Rosa damascena Mill. essential oil (EO) was encapsulated in nanoliposomes to overcome its low stability and limited solubility. The fabrication of EO-loaded nanoliposomes (EO-LNLs) was optimized based on the response surface methodology (RSM) with central composite face-centred (CCF) design. Different concentrations of EO (500, 1000, and 1500 ppm) and lecithin (0.5, 1.25, and 2% w/v) were applied for preparing nanoliposomes. The obtained nanoliposomes had a particle size of 82-124 nm, a zeta potential of -55 to -30 mV and a polydispersity index (PDI) of 0.270- 0.342. The nanoliposomes prepared with 1.56% lecithin and 500 ppm of EO had the best properties with the encapsulation efficiency of 84%. The results obtained from different instrumental methods (DSC, FT-IR, and TEM) verified the encapsulation of EO in nanoliposomes. According to the antioxidant activity evaluations based on DPPH^⁰, ABTS^⁰+, and FRAP assays, free EO had higher radical scavenging activity and lower EC₅₀ than encapsulated EO. The highest in vitro release of EO from nanoliposomes occurred at pH=3. During the storage of nanoliposomes for seven weeks at 4^oC, their particle size was increased by 7.0%. Accordingly, one can deduce that encapsulation of Rosa damascena Mill. EO in nanoliposomes can protect it against undesirable conditions and keep its properties. Therefore, it can be suggested to be used, as a natural preservative, in different matrixes such as food, medicine, and cosmetic industries.