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Nanoencapsulation is one of the most important processes to improve the chemical stability of aromatic and volatile compounds, to prevent their undesirable interactions with food ingredients, and their intelligent release into the food industry. Encapsulation may be defined as the process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of the bioactive compounds, there are different encapsulation techniques. In recent years, electroencapsulation or encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. Electrospray is very important as one of the liquid spraying methods due to the production of tiny droplets and uniform distribution. One of the advantages of the electrospray system is that it has high control over the particle size distribution, with the particles almost uniform. Electrospray capsules also have the potential to prevent the destruction of carotenoids and vitamins. In addition to the protective effects of encapsulation on nutrients, they can also be used to improve the fluidity, transport, and displacement properties of materials, since they are solid form rather than liquid. In fact, during the microencapsulation of nutrients, enzymes or other substances (such as volatile oils, taste and colorants, enzymes, etc.) in micro or nano size by wall materials that can form lipids, protein biopolymers and polysaccharides or their complex is surrounded and protected from external factors. This article briefly describes the properties of the electrospray method and its applications.

Identify and cultivate new oil seeds is an important step in the supply of required oil in our country. The aim of the present research was to evaluate the composition of physicochemical properties, fatty acids structure and the oxidative stability of Dill (DS) and Coriander (CS) seed oils. To produce oil, the seeds were mixed with n-hexane solvent in the ratio of 1:4 w/v. The physicochemical properties of DS and CS oils includeding acid value, peroxide value, iodine value, refractive index, wax compound content, viscosity, specific gravity, oxidative stability and fatty acids structure were examined. According to the results, the acid value (11.56 mg/g), iodine value (104 g/100g of oil), wax compound content (34.25%) and specific gravity (0.92 kg/m3) of DS oil was higher than CS oil. Also peroxide value (3.07 meq/kg), viscosity (20.94 cp), refractive index (1.55) and oxidative stability (16.3 h) of CS oil was higher than DS oil. DS oil contained 8.51% of saturated fatty acids that mainly composed of palmitic acid and stearic acid which is lower than CS oil (8.83%). DS oil contained 91.35% unsaturated fatty acids. The ratios of polyunsaturated fatty acids to mono–unsaturated fatty acids of DS and CS oils were 0.23 for both oils. Also the ratio of polyunsaturated fatty acids to saturated fatty acids of DS and CS oils were 2.07 and 1.94, respectively.

Medicinal plants are valuable natural resources that because of large amount of active compounds have been concerned in modern societies. Black Cumin، Coriander and Dill are such resources which they have many therapeutic and medicinal properties. Our purpose of this research is To evaluate the antioxidant activity of water- methanol extract of Black Cumin، Coriander and Dill seeds in comparison with BHT. For the preparation of water- methanol extract، the mentioned seeds powders were mixed with methanol - water (80:20 v/v) solvent at ratio 1:4 w/v. The total phenolic compounds (TPC) was measured by Folin- Ciocalteau’s method. Antiradical and inhibitory activity of the extracts were evaluated by DPPH method and compared with synthetic antioxidant BHT. The antioxidant activity of above extracts was studied in soybean oil (oven test at 60 0C) by measuring peroxide value (PV) and thiobarbituric acid value (TBA) and compared with BHT (at level 100 mg/ml). There water- methanol extracts of Black Cumin، Coriander and Dill seeds contained 955. 77، 890. 62 and 923. 16 mg/kg phenolic compounds. The highest IC50 related to water- methanol extract of Black Cumin (104. 76 mg/ml) which demonstrated higher antiradical activity compared to the Coriander and Dill seeds extracts. In oven test، the water- methanol extract of Black Cumin showed the greatest antioxidant activity and at level 100 mg/ml acted as BHT at level 100 mg/ml. water-methanol extracts of Black Cumin، Coriander and Dill as natural antioxidants are capable of scavenging radicals derived from lipid oxidation and reduction of auto-oxidation rate.