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Volume 18, Issue 111 (May 2021)
Abstract
Abstract
Date is one of the most important and strategic products of the country and has a very important role in exporting the country. This product has a lot of waste due to its high humidity and inadequate storage, handling and inappropriate packaging. In this project, in order to reduce contamination and extend the shelf life of dates, Mazafati cultivar was sprayed with 0.5% phenyl ethanol in two types of packages, polystyrene and polyamide, and then stored in a refrigerator for 60 days. The control sample was compared to the treated samples for comparison. Chemical (pH and acidity) and microbial tests (total count of microorganisms) and sensory evaluation were performed on the samples. Analysis of variance showed that the type of packaging, storage temperature and storage time had a significant effect on the evaluated characteristics (p˂0.05). According to the results, spraying of Diphenyl Ethanol after 15 days controlled the pH of Mazafati dates and prevented its decrease over time. Polyamide packaging was better known than polystyrene packaging. The changes in chemical properties (acidity and pH) in the samples kept at 25 ° C were significantly higher than those at 4 ° C. It also effectively prevented the growth of microbial growth. In general, the use of this compound and its polyamide retention at 4 ° C is recommended because of its effect on reducing microbial growth and preserving the chemical and quality properties of dates.
Volume 25, Issue 6 (11-2023)
Abstract
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 DPPH⁰, ABTS⁰+, 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 4oC, 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.
