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In this research, the effect of whey protein concentrate (WPC) in the concentrations of 13, 16 and 19 percent with some of stabilizers including carboxymethyl cellulose (CMC), pectin and chitosan on the physicochemical properties such as acidity, pH, viscosity, overrun and melting resistance, as well as sensory properties such as taste, texture and overall acceptability in frozen yogurt were investigated. The results of statistical analysis showed that the effect of experimental treatments was significant (P<0.01) on all characteristics evaluated. By increasing the concentrations of WPC, increased the acidity and viscosity of the samples containing all three types of stabilizers, but decreased the pH, overrun and melting resistance percentage of frozen yogurt samples. The samples of frozen yogurt that enriched with carboxymethyl cellulose showed higher viscosity value than samples containing pectin and chitosan, but maximum percentage of overrun and melting resistance was observed in samples containing pectin. In evaluating the sensory characteristics, frozen yogurt containing 13% WPC and pectin had the highest score. According to the results of the physicochemical and sensory properties of frozen yogurt samples, the combination of whey protein concentrate with a concentration of 13% and pectin stabilizer was selected as the superior treatment.
 

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Kilka fish oil is highly susceptible to oxidation due to high amounts of unsaturated fatty acids. One of the methods used to protect unsaturated oils from environmental damage is the encapsulation process. The purpose of this study was to investigate the effect of encapsulation process on reduction of Kilka fish oil oxidation. The purpose of this study was to investigate the effect of type and concentration of wall materials on encapsulated fish oil properties. The mixture of xanthan and lepidium sativum (Shahi) seed gum was used in 100: 0, 50:50 and 0: 100 ratios as the continuous phase of emulsion. Concentration of solid material in wall solution was chosen at 30, 40 and 50%. A homogenizer ultraturax was used to prepare nanomulsions and a high pressure homogenizer was used to produce microemulsion. The results showed that the size of the capsules prepared with mixture wall in all concentration, xanthan gum at 40 and 50% concentration and capsules with shahi seed gum at 30% concentration was in the range of nano (below 100 nm). All microcapsules had a size below 10 micrometers. Zeta potential was negative for microcapsules and nanocapsules and the lowest and highest zeta potentials were related to capsule with mixture and shahi seed gum walls respectively. The nanocapsules showed higher efficiency of Kilka fish oil encapsulation than microcapsules. The images of the Scanning Electron Microscope represent a suitable network and uniform wall cover around the capsules, and structural fractures were not observed. The results of this study suggest using of fish oil microcapsules with shahi gum wall at 40% concentration, fish oil nanocapsules with mixture of xanthan and shahi gum wall at 40% concentration, and fish oil nanocapsules with 30% xanthan gum due to good properties for oil storage.
 

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sheep meat has a high potential for degradation due to high protein, fat and moisture. In this study, the antioxidant and antimicrobial effects of kiwi peel extract in two types of common and nano coatings based on basil seed gum, perfoliatum seed gum and their composition in increasing shelf life of sheep meat were investigated. Hydroalcoholic extracts of kiwi peel were obtained using ultrasound assisted technique the total phenolic content and total flavonoid  being 342.0 ± 3.12 mg GA/g E and 6.39 ± 1.02 mg QE /g E respectively. Different concentrations of kiwi peel extract (500, 1000, 1500, 2000 and 2500 ppm) showed high antioxidant activities due to phenolic and flavonoid compounds in both DPPH free radical scavenging and beta carotene: linoleic acid bleaching assay. The minimum inhibitory concentration and the minimum bactericidal concentration of the extract for Staphylococcus aureus, Pseudomonas aerogenes and Escherichia coli were determined that 2000 ppm of extract used in coating. The particle size of the nano-coatings was in the range of 81.53 to 176.15 nm, and the zeta potential of all nano-coatings was negative. Meat samples were kept at 4 ° C for 25 days and peroxide value, thiobarbituric acid value and total count of bacteria were performed at 5-day intervals, indicating that the chemical and microbial growth rates in control sample were higher than coated samples. The use of nanotechnology in reducing the size of coating resulted in improved antioxidant and antimicrobial properties. According to the results of this study, the composite nano-coating of basil seed gum: alyssum seed gum containing kiwi extract of 2000 ppm can be used in meat packaging industries.
 

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This study was investigated whit aimed to the effect of unsaponifiable matter (USM) of Tarom rice bran oil on free and nano-encapsulated form in oxidative stability of soybean oil. For this purpose nanoencapsulation of USM by chitosan and Lepidium perfoliatum seed gum (LPSG) as wall material were performed and particle size, encapsulation efficiency and also antioxidant activity before and after nanoencapsulation were measured. The effect of free and nano-encapsulated forms and synthetic antioxidant TBHQ on oxidative stability of soybean oil were evaluated by peroxide value (PV), conjugated dien (CD), thiobarbituric acid (TBA) and color index and also release of phenolic and tocopherol compounds were measured. The results of this study showed that the nano-encapsulated sample by LPSG had particle size and encapsulation efficiency higher than that of the nano-encapsulated sample by chitosan, and also the antioxidant activity of USM decreased after nanoencapsulation. In the study of oxidative stability of soybean oil, our results showed that in the early stages of storage, USM of rice bran oil and nano-encapsulated samples increased the oxidation rate of soybean oil, but further free USM has shown better antioxidant activity compared to nano-encapsulated samples, and nano-encapsulated sample by LPSG had better antioxidant activity than the nano-encapsulated sample by chitosan. However, the synthetic antioxidant TBHQ showed higher antioxidant activity and better performance.
 

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One of the new methods for extracting natural antioxidants from plant tissues is ultrasound extraction. In this study, the method of extraction of bath ultrasound with ethanol-water solvent (50:50) and (80:20) at a temperature of 30 and 40 ° C and 10 and 20 minutes was used to extract the extract of the leaves of the zoo. Became The total phenolic and flavonoid compounds, DPPH and antioxidant potency in beta-carotene-linoleic acid model of each extract were measured by spectrophotometric method and antioxidant activity of the extracts by oxidative stability index (OSI). Based on the results, The extract (80-40-20) with the highest effective compounds had the highest phenolic compounds (193.3 ± 5.53 mg / g / g / g extract per gram of extract) and flavonoid (40.63 ± 2.36 mg / 40 mg quercetin in Gram of extract) and the highest amount in antioxidant assays (DPPH radical inhibition and beta-carotene-linoleic acid coloration assay) and the lowest I C50 showed the best antioxidant performance. In the Ransted test, treatment (20-2080) with a concentration of 200 ppm showed the highest oxidative stability of canola oil. Therefore, the most suitable treatment was to obtain the best treatment result (80-40 -20) was selected

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The aim of this study was to evaluate the color and antioxidant activity of anthocyanin extract of pomegranate peel extracted with solvent. In this study, acidified ethanol and also the combination of water with acidified ethanol was used as a solvent. Anthocyanin content was evaluated by differential pH, phenolic compounds by Folin-Ciocalteu method, as well as color stability at temperature, pH, and time, and antioxidant activity was assessed by DPPH test. The highest extraction efficiency was related to solvent extraction (ethanol-water) with %76.350±1.445. The results showed that the highest amount of total anthocyanin measured related to solvent extraction (ethanol-water) was 3.146 ±0.035 mg cyanidin-3 glucoside per gram of pomegranate peel powder. The results showed that acidified ethanol as a solvent is more effective than the combination of water and acidified ethanol in extracting phenolic compounds from pomegranate peel powder. The highest amount of total phenol compounds measured was related to the extraction of solvent (ethanol) equal to 589.310±4.246 mg gallic acid in 100 g of extract. Color stability decreased with increasing pH and less stability was observed in solvent anthocyanin extract (ethanol-water). The results showed more color changes in solvent anthocyanin extract (ethanol) than temperature. Solvent anthocyanin extract (ethanol-water) had higher DPPH free radical scavenging power than solvent anthocyanin extract (ethanol).

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Nowadays, the use of natural antioxidants to increase the shelf life of foods has increased. In this study, kiwifruit peel extract was obtained by probe sonication at two intensities of 50 and 80% and ultrasonic bath. The free phenolic of bath ultrasound (265.88 mg/g), and bonded phenol in two intensities 50% (60.36 mg /g) and 80% (63.83 mg/g) had antioxidant activity in DPPH free radical scavenging method. Nano-encapsulated phenolic compound was performed using garden cress seed gum. All three nano-encapsulated phenols had nanometer size (146.5-172.3 nm) and negative zeta potential. In order to compare the antioxidant activity of free and bonded phenolic compounds nano-encapsulated phenols at 800 ppm and synthetic antioxidant TBHQ at 100 ppm were added to soybean oil without antioxidant. The samples were stored at 60 ° C for 40 days and tests were performed on the samples for 8 days intervals. The results showed that with increasing storage time, the amount of release and sedimentation of phenolic compounds increased. Oxidation of oil increased with storage time. The lowest and highest oxidation rates were observed in TBHQ and control samples, respectively. The use of bonded phenol at 80% intensity due to no statistically significant difference (p>0.05) with the sample containing synthetic antioxidant can be used as a natural antioxidant to extend the shelf life of the oil.
 

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Degumming process is the first stage of oil refining.  Degumming process of oil by water based on insoluble phosphatide which absorbed water and separating of two oil and water phases by centrifugal force. The aim of this study was to investigate the effect of different time and temperature of two degumming process by bath and probe ultrasound on quality factors and reducing the amount of phosphate on soybean oil. Soybean oil degumming were done by using ultrasonic waves adjacent to 5% w/w distilled water in ultrasound bath (20KHZ) and probe ultrasound (100 W and 20KHZ) at 15, 30, 45 and 60 min at 30 and 60 ° C. Also soybean oil degumming was done with water at 60 ° C for 30 min by conventional method. The amount of phosphorus, peroxide value, thiobarbituric acid value and alpha tocopherol of treated samples by both methods were measured. The initial phosphorus was 568 ppm, which reached to 43.2 ppm and 2.85 ppm after conventional method and sonication degumming process respectively. The peroxide value and alpha tocopherol was reduced slightly after degumming by ultrasonic waves depending on the process temperature, and the thiobarbituric acid value did not change significantly. Ultrasonic waves at lower temperatures than the conventional method are capable to separating phosphorus of crude oil and as an alternative to the conventional method of adjacent to water, it hasn’t got harmful effect on the oil.
 

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Soybean seeds are one of the major sources of vegetable oils produced on a commercial scale And the source of compounds such as isoflavones and phenolic compounds. In this study, the effect of two methods of ultrasound assisted extraction bath and probe ultrasound in two intensities (50%w, 75%w) by using three different types of solvents hexane, isopropanol and hexane:isopropanol composition and four levels of sonication time (30, 60, 90 and 120) on total phenolic compounds, alpha-tocopherol and extraction efficiency of soybean oil were investigated. The results showed that the highest oil extraction efficiency (8.41%) was obtained at 50% intensity of probe ultrasound at 120 min by using hexan solvent. The highest phenolic content (1.57 g GAE /kg soyben oil) and tocopherole (2.66 g α-TocoPherol/kg soyben oil) were obtained at 50% intensity of probe ultrasound at 120 min by using isopropanol solvent. In bath ultrasound extraction method the highest extraction efficiency (10.76%) was related to 30 min time of sonication and isopropanol:hexane (1:1) solvent. The highest phenol (1.48 g GAE /kg soyben oil) and tocopherol (1.68 g α-TocoPherol/kg soyben oil) were observed at 90 and 120 min of sonication, isopropanol and isopropanol:hexane solvent respectively. In all extraction methods the isopropanol solvent was the best solvent to extraction phenolic compounds. The results of this study showed that extraction by using bath and probe ultrasound had different effect on extraction oil and bioactive compounds of soybean. In each extraction method the amount of mentioned compounds was related to type of solvent and extraction method.
 

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Following the concerns created in the field of using synthetic preservatives in various foods, it seems necessary to pay attention to natural compounds with preservative properties. Phycocyanin extracted from spirulina microalgae is one of these compounds. The aim of the present study was to extract (using enzymatic method) and nanoencapsulation of this pigment with maltodextrin-sodium caseinate combination coating and evaluate the antioxidant and antibacterial activity (against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Yersinia ruckeri and Streptococcus iniae) of nanocapsules in comparison with pure phycocyanin. The results showed that with increasing the concentration of phycocyanin (in both pure and nanoencapsulated forms), the antioxidant and antibacterial activity of the treatments increased significantly (p<0.05). Comparison of the properties of the treatments on days 0 and 60 (stored at -18°C) showed that the antioxidant and antibacterial activity of pure phycocyanin was significantly reduced over time (p<0.05). But the nanoencapsulation technique prevents the mentioned properties from changing and helps to preserve them. Among gram-positive bacteria, Listeria monocytogenes was more sensitive than the other two bacteria and all concentrations used had an inhibitory effect on this bacteri. Staphylococcus aureus was resistant to two concentrations of 2.5 and 5 μg/ml and Streptococcus iniae to three concentrations of 2.5, 5 and 10 μg/ml. Among the two gram-negative bacteria, Yersinia ruckeri was more sensitive and the concentrations used, with the exception of concentrations of 2.5 and 5 μg/ml, had an inhibitory effect on both bacteria. According to the results of the dilution method, for the studied bacteria, the MIC range was between 50-500 and the MBC between 100-500 μg/ml. Also, the lowest MIC was recorded for Listeria monocytogenes and the highest MBC was recorded for Streptococcus iniae. It can be concluded from this research that first, pure phycocyanin has antioxidant and antibacterial activity; second, nanoencapsulation of this pigment with combined coating of maltodextrin-sodium caseinate improves these properties and their stability during the storage period.
 

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In this study, extracts of mountain tea were obtained by maceration, supercritical fluid, ultrasound assisted, subcritical water and microwave. The highest extraction efficiency (22.55%) and total phenolic content (80.50 mg GA/g DM) was observed in extract obtained via ultrasound assisted extraction. Antioxidant activity of different concentrations of extracts was compared with 100 ppm TBHQ synthetic antioxidant and an increased in concentration of extract increased antioxidant activity. Type and percentage of wall materials (0, 50 and 100), the ratio of extracts to wall materials (0.1, 0.25 and 0.4 w/w), and sonication time (2, 4 and 6 min) as independent variable levels and encapsulation efficiency of phenolic compounds, particle size of nanocapsule and zeta potential were considered as a response to optimization of encapsulation conditions of the extract. An increase in sonication time resulted in increased encapsulation efficiency and decreased particle size of capsule. As the ratio of extract to wall materials increased, the encapsulation efficiency of extract increased and particle size decreased. Type of wall materials has effect on encapsulation efficacy, zeta potential, and particle size of capsule.  The optimum conditions for encapsulating of mountain tea extract were 6 min ultrasound; the ratio of extract to wall 0.4 and the amount of Arabic gum and alginate were 30.3% and 69.7% respectively. In optimum conditions, the encapsulation efficiency, Zeta potential and particle size were 57.43%, -52.1 mV and 82.06 nm. The amount of sedimentation and release of extract during the storage period was increasing. Nanocapsule has a smooth and interconnected structural that due to high encapsulation efficiency this nanocapsule can be added to food as an antioxidant compound.
 

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In this research, the effects of extrusion process ( at 120 c^° and 140 c^° )  on amount of fat, ash, protein, fiber and phytic acid in bran of two kinds of tarom and khazar rice are studied. According to the results, it can be summarized announced, the extrusion process significantly reduced the amount of phytic acid and temperature of 120 c^°  was more efficient and it caused a decrease of phytic acid about 53% and 52% in tarom and khazar rice cultivars, respectively. Amount of protein and total ash did not change significantly with extrusion, while we found an increase in fiber and fat percentage in bran. In fact, the extrusion process reduces the anti-nutritional composition such as phytic acid by helping to release oil and  also improved the oil extraction efficiency. In addition, it did not have a significant effect on the protein content of bran of rice.

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Sunflower oil is one of the most important vegetable oils with high nutritional value, which is unfortunately sensitive to oxidation due to unsaturated fatty acids. In this study, sage leaf extract was obtained using ultrasound bath and ethanol solvent: water (70:30) at 35 ° C for 30 min at 35 KHz. The total phenolic content of extract was 31.12 mg GA/g. Antioxidant activity of 50, 100, 200 and 250 ppm of sage extract was measured by beta-carotene/linoleic acid bleaching assay and oxidative stability index. The results showed that increasing in the concentration of extract increased the antioxidant activity and oxidative stability index. Sage extract (250 ppm) was used for encapsualtion in the wall of qadomehshahri seed gum/whey protein isolate at 1: 0, 1: 1 and 0: 1 ratio. The particle size of the nanocapsule varied between 217.4 and 0.270 nm, and the nanocapsule prepared withqodomehshahrihad the largest size and the nanocapsule prepared with composition of gum and protein isolate had the smallest size. In order to intensify the oxidation process, sunflower oil without antioxidants, oils containing free extracts and TBHQ was placed in an oven at 60 ° C for 24 days. Peroxide, para-anisidine and Totox value of the samples were measured. The results showed that oil oxidation in samples containing encapsulated extract was less than the control, and oil containing free extract and TBHQ. At the end of storage time, the peroxide and paraanisidine value in oil samples containing encapsulated extract was less than oil containing synthetic TBHQ antioxidant and free extract. Also, among the walls used for encapsulating of sage extract, a composite wall made of qodomehshahri seed gum and whey protein isolate is the best coating for encapsulation the extract to increase the shelf life of sunflower oil.
 

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Honey has been in the interest of mankind for a long time due to its favorable nutritional, medicinal and organoleptic properties. The reputation, price and high demand for this complex matrix of nutrients with antioxidant properties have increased the possibility of adulteration. In this study, 12 samples of natural honey were collected from the farms of Mazandaran province, and their physicochemical and antioxidant properties were compared with 12 commercial honey samples purchased from market in Sari. Honey samples were compared in terms of pH, acidity, moisture, and ash content, electrical conductivity, hydroxymethyl furfural, sucrose content, glucose, fructose, fructose to glucose ratio, refractive index, viscosity, content of total phenolic compounds and antioxidant activity. The results showed that in terms of average pH, acidity, total phenol, moisture, electrical conductivity and ash, almost all natural and commercial samples were within the standard range. The sucrose content and hydroxymethylfurfural in none of the commercial samples was within the standard range. Only three natural honey samples had sucrose content less than 5%. Ten samples of natural honey had less than 40 % hydroxymethylfurfural. Although total reducing sugars in natural and commercial honey samples had no statistically significant difference (p<0.05), all of the natural honey samples and three commercial honey samples had fructose to glucose ratio higher than 0.9. Considering the lower quality of commercial honeys, it is suggested that the inspection organizations pay more attention to the production units of this product.
 

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Medicinal plant extracts contain effective compounds such as phenolic, antioxidant and antimicrobial. To extract the extracts from plants, traditional methods such as soxhlet and maceration or new nonthermal technologies such as ultrasound can be used. The type of extraction method affects the quantity and quality of the extract. The aim of this study was to evaluate the efficiency of using ultrasound in the aqueous extraction of phenolic and antioxidant compounds of Capparis spinosa leaves and roots. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and sound intensity (40, 70, 100 %) with aqueous solvent. The results showed sound intensity was more effective factor than time. By increasing of sound intensity and the time of extraction the yield increased. The optimum conditions for extraction of phenolic and antioxidant compounds were as follows: extraction time 36 min and sound intensity 91 percent. Total phenolic content was obtained 21.80 mg/g in leaf and 14.96 mg/g in root and IC₅₀ was obtained 11.75 µg/mg in leaf and 52.17 µg/mg in root.

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One of the critical methods to maintain the stability and functional properties of plant essential oils as a useful source of bioactive compounds against environmental damage is their encapsulation in nanocarrier systems such as nanoliposomes. In this study, nanoliposome containing the citron peel essential oils were prepared without the use of toxic organic solvent and by employing health-giving compounds such as sesame oil in addition to lecithin for the first time in the formulation. The stability of the samples during 30 days of storage at temperatures of 4ºC and -18ºC was determined by investigating the retention amount of phenolic compounds, pH changes, antioxidant and antimicrobial performance. The nanoliposomal samples of essential oils of hydrodistillation and supercritical CO2 of citron peel prepared with different concentrations of lecithin oil had different quantities of pH and phenol retention percentage, and their amount reduced with increasing storage time at both test temperatures. DPPH inhibitory ability and antimicrobial activity of both citron peel essential oils were improved after encapsulation in nanoliposome. But their amount in both storage temperatures decreased with the advancing of time. The nanoliposome of the supercritical fluid essential oil of citron peel respectively with the formulation containing the highest and lowest amount of lecithin oil at the storage temperature of 4ºC showed the best result in this study. Therefore, the citron peel essential oil with encapsulation in the nanoliposome system prepared from lecithin-sesame oil, due to improvement of antioxidant and antimicrobial activity and its higher stability against storage temperature, can be used as an effective natural functional additive in the food industry.


 

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Extracts and essential oils of medicinal plants have many bioactive agents, including phenolic compounds with significant antioxidant and antimicrobial properties. Choosing the suitable extraction method affects the quantity and quality of antioxidant and antimicrobial compounds. The aim of this study was to evaluate the efficiency of ultrasound waves in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and ultrasound intensity (40, 70, 100 %) with ethanolic solvent (70 %). From the results of the tests performed with the response surface methodology, ultrasound intensity was recognized as the most effective factor in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit and by increasing time and ultrasound intensity, the extraction of these compounds increased. The optimum conditions for extraction of antioxidant and antimicrobial compounds of Caper fruit were determined extraction time 36 minutes and ultrasound intensity 91 percent. In these optimum conditions, the amount of total phenolic contents and IC₅₀ index of ethanolic extracts extracted from Caper fruit were obtained 23.63 mg/g and 45.30 μg/mg, respectively, the optimum amount of minimum inhibitory concentration of coagulase positive Staphylococcus aureus and Bacillus cereus were obtained 0.19 and 6.07 mg/ml, respectively, and the optimum amount of minimum batericidal concentration of coagulase positive Staphylococcus aureus was obtained 11.81 mg/ml. Also, the extracts extracted at time 36 minutes and ultrasound intensity 91 percent had the ability to inhibit the activity of Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25 and 25 mg/ml, respectively, and had the batericidal ability of Bacillus cereus, Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25, 50 and 50 mg/ml, respectively.
 

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The aim of this study was to investigate the antioxidant properties of date seed methanolic extracts of Rabbi variety and evaluating the physicochemical properties of zein nanoparticles loaded with these extracts. Ultrasonic treatment was used to extract methanolic extract from date seed powder and antisolvent precipitation method was used to encapsulate date seed methanolic extracts in amounts of 0.05, 0.1, 0.15 and 0.2 g in zein biopolymer carrier. In this study, the total phenolic content (TPC) and half maximal inhibitory concentration (IC₅₀) value of date seed extracts of Rabbi variety in 45 min, the temperature of 50⁰C of ultrasonic bath and 70% methanol solvent concentration were obtained respectively 369.47 mg gallic acid equivalents (GAE)/g dry weight and 5.08 µg/m1. By increasing the ratio of encapsulated extract in zein carrier from 0.1 to 0.4, the encapsulation efficiency from 85.90 to 95.19% and the size of zein particles loaded with methanolic extracts from 129.95 to 183.30 nm increased and the zeta potential of nanoparticles decreased from +19.15 to +14.48 mV. The size and zeta potential of extract-free zein particles were determined 109.30 nm and +21.96 mV, respectively. The results of ATR-FTIR analysis indicated that with increase the ratio of methanolic extract encapsulated in the zein carrier, the stretching peak of O‒H⋯O bond changed and increased from 3292.85 to 3294.85 cm^-1. In Investigating the FE-SEM images, extract-free zein nanoparticles and zein nanoparticles loaded with date seed extracts had semi-spherical morphology. Overall, the hydrophobic nature of zein carrier caused it to bind with the phenolics of Rabbi date seed extract through non-covalent, van der Waals, hydrogen, and hydrophobic interactions. Therefore, it can be used as a strong carrier for the encapsulation of date seed extracts.

 

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In this study, basil seed gum (BSG) alone, and in combination with sesame protein isolate (SPI) were used in ratios 1:0 and 1:1 in order to encapsulate corn tassel extract (CTE) using the response surface method in the central composite design template was used. Also, the quadratic equation was used to optimize and investigate the effect of the concentration of corn tassel extract and homogenization time on the response of particle size and efficiency. At first, total phenolic content (TPC), antioxidant activity and antibacterial activity of corn tassel extract were investigated. In addition, the measured antioxidant activity (DPPH&FRAP) showed a very high potential of these compounds (FRAP=288.11, DPPH=85.05) for encapsulation. The content of total phenol and flavonoids obtained from the test results were 1968.23 and 1346.20, respectively. The analysis results showed that the nanoparticles obtained from coating basil seed gum had the lowest particle size (494.4nm). Also, the highest coating efficiency (76.2%) belongs to the sample coated with basil seed gum. The value of zeta potential increased (+44.57) in the use of composite coating, and reached its highest value. During the storage of encapsulated Nano emulsion in the period of 0,3,7,15 and 21 days, the stability of nanoemulsions decreased with the passage of time, in such a way that, the highest stability related to encapsulated Nano extract in the combined coating (94.85 per day zero and 33.8 for day 21). The result of this study showed that nanoencapsulated of corn tassel extract with basil seed gum is more effective than the combined coating. But by checking other parameters (such as stability), It is suggested to use this gum in combination with other wall materials, including sesame protein isolates, to achieve the desired results.