---

In this study, the kinetics of total antioxidant activity changes by DPPH radical evaluation, brown pigment formation (BPF), and phenol total with folin–ciocalteu reagent intestinal tract in heated alfalfa honey at different temperatures (45, 55 and 65 °C) over a period of 10 days it placed. The results showed that the amount of antioxidant activity, BPF, and total phenol content increased with increasing temperature and time. Also, the kinetics of changes in BPF and total phenol showed that these parameters follow zero-order kinetics and the activation energy was 86.1 and 71.7 kJ / mol, respectively, at 45-65 °C. However, due to the diversification of antioxidant activity at different temperatures, second order, first order, and zero order kinetics were obtained at 45, 55 and 65 ° C, respectively. Honey heating at 65 ° C was more effective than 45 ° C and 55 ° C for all three parameters. The results showed that antioxidant activity was associated with an increase in both browning factors and total phenol, and also with increasing brown pigment formation, the total phenol content increased so that the highest amount of phenol was related to the darkest honey sample.

---

Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE-loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature.