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To meet the consumer's interests for natural remedies, food and pharmaceutical industries calls for a safe and green methods for food aims extraction. Besides, carrot juice industry, possess high potential for processing the less expensive by-products to extract high-value ingredients named carotenoids. The purpose of the present study was therefore to extract beta-carotene from carrot pomace using green solvent (distilled water containing 2% ethanol and 4% surfactant). Results showed that among the used solvents for one-cycle extraction, 1-propanol and ethanol without significant differences (P> 0.05) were the most efficient with respectively 0.56 and 0.51 mg/g of CP beta-carotene content. Whiles, for four-cycle extraction the ethanol was the most capable (0.92 mg/g of CP). In addition, the poor ability of 2% ethanol containing distilled water (0.04 mg/g of CP) was significantly increased in the expense of enzyme hydrolysis via Endozym ® Pectofruit  (61 U as pectinase activity). Moreover, the 4% of all of the surfactants (soy lecithin, span 20, tween 20 and 80) were significantly increased the extraction capability of the green solvent, wherein, the highest beta-carotene content was extracted with tween 80 (0.29 mg/g of CP). As well, all surfactants showed synergistic effect with enzyme pretreatment resulting up to 62% efficiency for tween 80 compared to four-cycle extraction with ethanol. All in all, the composed of distilled water: ethanol: tween 80: span 20 (94:2:2:2) led to a green extraction of beta-carotene from carrot pomace with 0.84 mg/ g of CP beta-carotene content and 90% extraction yield. 

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The aim of this study is to investigate aqueous extraction process as a safe and environmentally friendly method for extracting oil from flaxseed. For this purpose, flaxseeds were first roasted (at 120 °C for 45 minutes), then ground and the extraction process was performed. In the aqueous extraction process, temperature (25-70 ° C), time (1.5-5.5 hours) and pH (4-7) conditions were applied and qualitative characteristics (acid value, peroxide value and oil extraction yield) were measured. The results showed that, with increasing extraction time and temperature, the obtained oil yield also increased, so that the maximum yield related to extraction time of 3 hours, extraction temperature of 70 °C and pH=4. Also acid and peroxide values increased by increase of the extraction time and temperature. According to the results of the acid value, peroxide value and extraction oil yield, extraction at 70 °C, 2.45 h and pH=4 was selected as the optimal treatment and quality characteristics of the extracted oil was evaluated during storage. The results showed that, chlorophyll, carotenoids and total phenol content significantly decreased (p≤0.05) during storagemouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[U1] . Also, acid and peroxide values had a significant increase during storage (p≤0.05) and the maximum observed at 60th day storage. It was concluded that aqueous extraction of oil from flaxseed despite its relatively low efficiency, improved quality characteristics and can be a good alternative to conventional methods.

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Anthocyanin is one of the bioactive compounds in the world, which is the main pigment of many fruits and vegetables. Since anthocyanins have low thermal stability during food processing, the use of these compounds as natural pigments in foods is associated with challenges. Therefore, microencapsulation of anthocyanin compounds with liposomes is important. Nanoencapsulation of bioactive compounds with liposomes is an effective and efficient way to increase the stability of polyphenolic compounds. Liposomes are polar lipid vesicles that form bilayer structures in polar solvents such as water. In this research, nanoliposomes in ratios of 9-1, 8-2, 7-3 and 6-4 lecithin-cholesterol were prepared using the solvent injection method. Then, the size and zeta potential tests were conducted to determine the characteristics of the produced particles. The average particle size (average hydrodynamic diameter) and particle size distribution for different lecithin-cholesterol ratios were in the range of 132-740 nm and 0.47-0.41, respectively. Zeta potential values ​​were also obtained in the range of -26 to -42 mv. After determining the efficiency of Nanoencapsulation, FTIR test was performed to investigate possible reactions between anthocyanins and nanoliposome wall materials. The morphology of anthocyanin-loaded lecithin-cholesterol nanoliposomes with a ratio of 9-1 was shown by scanning electron microscopy (SEM). The stability of the liposomal sample with a ratio of 9-1 lecithin-cholesterol was evaluated by calculating the amount of release of encapsulated anthocyanin during 60 days of storage at ambient temperature. Samples with 9-1 lecithin-cholesterol ratio were used in Kombucha drink formulation. Prepared drinks were evaluated in terms of sensory properties and other physical and chemical characteristics (pH, acidity, Brix degree, etc.). The results obtained in this research showed that nanoliposomes are an efficient system for encapsulating of anthocyanins.