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Aims: The purpose of this study was to optimize the extraction of anthocyanin from red cabbage and its application in low calorie gummi candy with replacement of stevioside as a natural sweetener instead of sucrose.
Materials and Methods: In this study, the extraction of anthocyanin from red cabbage powder was performed by maceration method. Extraction variables include solvent type (acidic water, acid ethanol, acid water- acid ethanol, 50:50 ratio), solvent / solids ratio (1.20, 1.30, 1.40) ml/g, extraction temperature (40-60-80 °C), extraction time (1-2-3 h). The anthocyanin extracted in the production of functional low-free calorie gummi candy was used as a food model system.
The variables in this section included three levels of Stevioside (0.5-0.1-0.15,w/w) g and three levels of anthocyanin extracted from red cabbage (0.035-0.9-1.4, v/w) ml. Statistical analysis was performed using RSM method and a Central composite design in anthocyanin extraction stage and completely randomized design based on factorial test at 95% confidence level in gummi candy production.
Result: According to the results, Maximum extraction efficiency was predicted under the conditions of Temperature and time, 40 °C and 1 hour and the solvent / solids ratio of 20 ml/g, with acidic solvent. The results of analysis of variance showed that the FI2 model was significant for the anthocyanin yield. The R2 was 0.835, and the lack of fit was not significant. The total anthocyanin concentration predicted was 300.53 (mg/100 g of dry matter). Based on the results of the tissue profile, gummi candies containing 0.9% anthocyanins and 0.1% stevia were selected and with appropriate characteristics
Conclusion: Based on the results, red cabbage anthocyanins can be used as natural dye in the production of functional foods such as gummi candy and by substituting sugar (using stevioside and inulin), healthier, more nutritious products with optimal quality characteristics produced.

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Capital structure policy is a mean to tradeoff between risk and return and many factors influencing the optimal capital structure for each company. The aim of this study is to investigate the factors affecting the capital structure of companies listed in Tehran Stock Exchange and some selected stock exchanges in the developed and developing countries, and compare these determinants in a domestic versus international setting. Determinants of capital structure, considered in this research, are in the firm and country levels. In the firm level, profitability distance from bankruptcy, size and the ratio of fixed assets to total assets are used, and in the country level, the role of country’s GDP growth and stock market development is investigated. For international companies, we used Compustat Global Vantage database and World Bank databases and for domestic companies, we used Tadbirpardaz database to collect data. The findings showed the determinants significantly effecting on capital structure in four populations: the whole world, developed countries, developing countries, and Iran. Finally, we found that the developed and developing countries profitability and the size have different effects on capital structure. Alternatively in comparison between Iran and the developed countries, size and the ration of fixed assets have different effects on capital structure.