aram bostan

In this study, the oxidative and physicochemical stability of Oil/Water (O/W) and Water/Oil (W/O) nanoemulsions, extra virgin olive oil, and oleic acid were investigated. Nanoemulsions were prepared using a HPH technique. Then, the test of particle size, PDI, zeta potential, viscosity, refractive index, storage stability, pH, PV, conjugated dienes va1ue, and TBA index was performed. The particle size in all studied nanoemulsion samples was less than 200 nm on the first day. With increasing time, particle size, zeta potential, and PDI increased, but pH decreased. The viscosity of W/O nanoemulsions was higher than O/W types. Also, the present study showed that the PV, TBA, and conjugated dienes value and refractive index increased significantly in all samples with the increase in the incubation duration. In terms of physical stability, it was found that O/W nanoemulsion samples are more stable than W/O. Also, compared to oil samples, nanoemulsion samples entered the final oxidation phase later, and types of O/W nanoemulsions have more physical stability than W/O nanoemulsions.

In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulate a-tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey protein with iota-carrageenan (0, 0.2 and 0.4 wt%) on emulsion properties, hydrogel particles and release of a-tocopherol. The results showed that the introduction of iota-carrageenan in the formulation increased the apparent viscosity of the simple emulsions, droplet size increased from 2.69 μm in emulsions containing whey protein alone to 2.95 and 2.71 μm in emulsions containing 0.2 and 0.4 of iota-carrageenan. Replacing 0.2 and 0.4% of iota-carrageenan reduced the zeta potential from -43.93 mV to -46.56 and -46.68 mV, respectively. The introduction of iota-carrageenan in the formulation also reduced the particle size and reduced the encapsulation efficiency of a-tocopherol in hydrogel emulsion particles. Addition of iota-carrageenan to the formulation of hydrogel particles reduces the release rate of a-tocopherol in simulated gastric fluid from 30.36% in particles containing whey protein alone to 28.90 and 28.22% in particles containing 0.2 and 0.4% of iota-carrageenan, respectively. The results of this study showed that replacing part of the whey protein with iota-carrageenan improved the release and delivery of the lipophilic bioactive compound to the intestine in hydrogel emulsion particles.

The encapsulation of bioactive compounds not only causes the slow and targeted release of these substances, but also increases the shelf life, improves the taste and aroma of fruits. In the current study, the microcapsules containing effective compounds of savory essential oil and calcium propionate as core, and shell of Hi-Cap 100 and maltodextrin, were prepared by spray-drying method, and compared with commercial formulation to evaluate their effects on the physical and chemical characteristics of pear fruit. The results of GC/MS analysis showed that O-cymene (25 %) and terpinolene (18.5 %) were the most important compounds in savory essential oil. The zeta potential value of the produced microcapsules was -35.23. The encapsulation efficiency was found to be 93.02%. The efficiency of this formulation with three different concentrations (1 g/L (T1), 2 g/L (T2), and 3 g/l (T3) were compared and contrasted with copper oxychloride on the pear fruit in the form of a randomized complete block design with three replications. The results of coliremetre evaluation using Image processing techniques showed that the effect of copper oxychloride treatment on any of the L*a*b* color parameters was not significant, while the effect of all three concentrations of the encapsulated powder were significant (p<0.05) on color parameters of pear fruits in T3 treatment compared to T1 and T2 treatments. Moreover, T3 had the greatest effect on fruit skin color, fruit texture color, quality and flavor index of fruit. It seemed that the prepared microcapsules not only prevented the spoilage of fruit in storage or cold storage, but also maintained the quality of the fruit and improved the taste and aroma of the fruit.

Solid lipid nanoparticles (SLN) are one of the appropriate delivery systems which attract enormous interest for encapsulating bioactive componds in recent years. One of the important physicochemical properties of SLNs is particle size that is influenced by formulation and production process parameters. Inappropriate conditions of the nanaocarrier production process in the pre and main emulsion steps cause unsuitable paricle size as well as unstable emulsion and gel formation. Therefore, in this research production process of SLN was investigated and optimized by hot homogenization method and with two lipids of Compritol and Precirol separately. Hence, homogenization time in preparation of pre emulsion and amplitude and time of ultrasonication in final emulsion production was studied to obtained the smallest particle size. In pre emulsion step, the smallest particle size for Compritol SLN (619±4 nm) and Precirol SLN (373±3 nm) obtained in 180 second mixing by ultra-turax in 16000 (rpm). In final emulsion, 40% amplitude and 3 minutes caused to attained smallest particle size in Compritol SLN (397±5 nm) and Precirol SLN (259±2 nm). Then polydispersity index (PDI), zeta potential and visual observation of nanocarriers with optimized particle size were examined. The results showed that Precirol SLN had higher zata potential (-12.3±0.6 mV) than Compritol SLN (-8.97±0.17mV) but PDI of two nanocarriers was not significantly different. Visual observation of both nanocarriers at the storage time showed no instability.

Nano lipid carriers for encapsulating α-tocopherol (α-TC) were successfully fabricated using the hot homogenization method. The effect of oil content and type of lipid on the physicochemical properties of different formulations were investigated. The results showed that α-TC nanocarriers exhibited a small particle size (259.2-379 nm), narrow PolyDispersity Index (PDI) (0.178-0.432), and high Entrapment Efficiency (EE) (95.73-99.22%). Nanostructured Lipid Carrier (NLC) of Compritol containing 45% corn oil (α-TC-NC45) was selected as the optimum formulation due to its smaller particle size as well as PDI and higher EE. The Differential Scanning Calorimetry (DSC) and X-Ray Diffractometry (XRD) data revealed a low degree of crystallinity for α-TC-NC45 with two crystal forms of α and ß´. Transmission Electron Microscopy (TEM) images also revealed an almost spherical morphology for the particles. The α-TC-NC45 was stable concerning particle size, PDI, and EE during a 3-month storage at both 4 and 25 °C. The results suggested that nanostructured lipid carrier of Compritol containing 45% corn oil may be an appropriate delivery system for food and beverage fortification with α-tocopherol.

Pistachio butter is one of the products of pistachio processing industry that has a high nutritional value as well as high added value.

In this original study, pistachio butter produced under different conditions of temperature, grinding time, and sugar-to-honey ratio was evaluated in terms of oxidation (acidity, peroxide value and anisidine value). Pistachio butter samples were stored in a refrigerator (4 °C) for 6 months. Sampling time was in the time period of zero to six and with an interval of two months.

In investigating the optimal points, the acid value of four treatments (containing 10% honey) confirmed the mutual intensification property existing between temperature and grinding time and sugar-to-honey ratio. The use of low temperatures and grinding times as well as the usage of honey instead of sugar in the composition of pistachio butter reduced the acid value in the treatments. With increasing the time and temperature of grinding, the peroxide value increased and the highest peroxide value was observed in 6 hours and a temperature of 45 °C. The anisidine value increased with increasing temperature and grinding time in all samples of pistachio butter. Moreover, the anisidine value increased significantly with increasing the sugar-to-honey ratio in all samples.

Pistachio butter containing honey has less oxidation than pistachio butter containing sugar.

Honey, as a nutraceutical and a functional substance, plays the role of a sweetener and has an impact on rheological characteristics, including flow properties and viscosity. This study aims to critically review the importance of honey and its uses in terms of rheological properties in nut butters, spreads, and pastes. A total of 49 reviews published in major food and science journals were assessed in this review article to study their methods. Assessments were made based on some explicit criteria of information synthesis. Research indicates the useful role of honey in the food industry, especially in nut butters, spreads, and pastes through imparting desired texture and rheological properties. Nuts and their related products have received much attention in developing a healthy lifestyle. Accordingly, they are commonly used, apart from in a natural form, as ingredients in various processed foods, such as confectionery and bakery products as pastes and spreads. Rheological properties can improve processing and end-use quality. Understanding rheology of foodstuffs is effective in predicting long-term stability of products, especially that of plantbased oils.

Getting enough vitamin D and Calcium is important in keeping bones healthy and reducing the risk of developing osteopenia or osteoporosis.

Two types of calcium salts and vitamin D3 were used as core materials in modified starch microcapsules. The effect of sonication process and formulation on physicochemical properties of emulsion and final spray dried powder was investigated.

The results suggested applying ultra-sound homogenization in 80% of maximum power for 3 min were optimum process condition to fabricate emulsions. 16 different emulsion formulations were prepared and their physicochemical properties were studied. All emulsions had narrow size distribution and more than 79% encapsulation efficiency. According to particle size and encapsulation efficiency two formulations were selected and further characterized. Both calcium carbonate and stearate containing microcapsules had more than 89% encapsulation efficiency and their particle size were 2 and 2.5 μm, respectively. 70% of vitamin D preserved during 8 month in encapsulated form.

The results indicated that vitamin D3 and calcium co-encapsulated microcapsules can be used to prolong the stability and improve the solubility of vitamin D3 for food applications.

In this research pomegranate peel extract was used alone or in combination with alginate to coat raw chicken breast meat pieces to evaluate the effect of this extract on its shelf life. Also, the effectiveness of these coating to inhibit the activity of some microorganism in chicken meat was investigated. The coated sample with alginate containing the extract in comparison to the extract coating alone and control samples (the sample submersed in sterile distilled water and the coated sample with alginate solution without extract) was more resistant to microbial contamination (psalmonella enteritidis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus) in all of the samples increased over time, the increasing rate in the sample coated with alginate containing extract was 1 to 3 logarithmic cycles less than other samples. In order to investigate the effect of pomegranate peel extract alone along with alginate coating on the texture and color of chicken breast meat, the texture and color analysis was carried out on samples. The results of texture analysis showed that extract had a significant effect (pth day, hardness and cohesiveness were diminished but adhesiveness and reactiveness were increased in all samples (p* and b* factors in coated samples with extract alone and containing alginate were more than samples submersed in distilled water and alginate. The mentioned samples showed the least amount of factor L* (p<0.05).

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-day storage at 4±1˚C (P

Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was determined using GC-MS analysis. Different treatments of trout fish burger were formulated using ZEO and nisin as natural preservatives, stored in refrigerator for 20 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (total viable count, psychotropic counts, Enterobacteriaceae count and Pseudomonas spp count) characteristics.at 5-day intervals.The Results indicated a yield of 1% (w/w) for ZEO isolation and Pulegone (40.09%), Menthone (13.76%) and Isomenthone (12.31%) were identified as the major components of phytochemicals of ZEO. According to the obtained results combination of ZEO and nisin had the strongest effect on chemical and microbial quality of fish burger; however, their individual use had significant effects on preserving the chemical and microbial quality of fish burger as well. based on results of this study, formulation of ZEO and Nisin in fish burger especially in combinations can prolong its shelf life and control chemical and microbial changes during storage at 4˚ C.

Flavors play an important role in consumer satisfaction and influence further consumption of foods. Most available aroma compounds are produced via chemical synthesis or extraction. Foodstuffs containing synthetic flavor in many cases are avoided, because the consumers suspect that these compounds are toxic or harmful to their health. Recently, the market of flavors is focused in using aromatic materials arriving from natural sources to replace the use of synthetic flavors gradually (Badee, et al., 2012).
Flavorsare indispensable ingredients of food preparations, and usually they are in liquid form that makes their handling and incorporating into food more difficult. Furthemore, many flavorcomponents exhibit considerable sensitivity to oxygen, light, and heat. In response to these difficulties, dried flavors have been developed.
The objective of this work was to study the influence of different wall material concentration on the emulsion and spray dried flavor powder characteristics.
Spearmint oil was obtained by clevenger distillation method and modified starch was obtained from National Starch&Chemical Limited company (England).
Different concentration of modified starch solutions (10, 20 & 30% w/w) were prepared by dispersing the solids in deionized water and heating at 40 ⁰C over a steam bath to facilitate solubilization. Thesolutions were allowed to cool to room temperature before storing at 4°C overnight. The spearmint oil (2.5 % w/w) was added to the solution and was homogenized vigorously (15000 rpm for 10 min.) with an Ultra Turrax homogenizer (T25, IKA, Germany) at ambient temperature. The emulsions were then further emulsified using Ultrasounds (20kHz, 1 min) (Jafari, et al., 2007).
The obtained emulsion was spray dried in a BUCHI 190 Spray Dryer (Swiss) with an evaporation rate of 600 lit/1 hour, equipped with a pressurized nozzle operating at 4bar pressure. Feed ismetered into the dryer by a peristaltic pump. Powder was collected at the bottom of dryer cyclone and kept inair tight containers at -18⁰C until analyzed.
The particle size of emulsion droplets and spray dried powder were determined using dynamic laser light scattering (Analysette22, Fritsch company, Germany).
Encapsulation Efficiency was defined as the percentage of Menthol ad d-limonene thatwere entrapped inside the microcapsules to the total loaded to the emulsion. . Theequations was as follows:Encapsulation Efficiency=(Menthol or Limonene in Microcapsul(ppm))/(Menthol or Limonene in Emulsion(ppm))×100%
The powders were attached to SEM stubs using double adhesivetape, coated with 3–5 mA gold/palladium under vacuum,and examined with a scanning electron microscope (S360 model, Oxford , England).
Results & disscussion: Emulsion particle size were found to be in the range of 1.8 to 3.3 μm and wall material concentration had significant effect on it ( p

Flavor plays a pivotal role in consumer satisfaction and further consumption of foods. Most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. Recently, the market of flavors from natural sources is shifting its focus on application rather than synthetic flavors (Badee et al, 2012). Essential oils consist of sensitive compounds against environmental effects. Microencapsulation is one of the methods which increases the stability of essential oils and flavors during storage and transportation. Different methods which may be used for microencapsulation include spray drying, spray-cooling, spray-chilling, coaservation, extrusion, fluidized bed method (KashappaGoud et al, 2003). However, spray drying method is preferred due to its high speed, high reliability, high flexibility and its being economical and the fact that it can be easily implemented in industry (KashappaGoud et al, 2003). Spray drying of essential oils requires homogenizer, spray dryer and chemical materials used for walls such as some types of emulsifiers and ingredients including maltodextrin, dried corn syrup, gum Arabic, gelatin and milk protein (Adamiec&Kalemba, 2004; Badee et al, 2012). Arabic gum (acacia gum) is a biopolymer which is derived from internal sap of acacia tree. It consists of a heteropolysaccharide complex with highly ramified structure (Phisut, 2012). It is an effective emulsifier for flavor emulsions thanks to its high water solubility, low solution viscosity, good surface activity, and ability to form a protective film around emulsion droplets (Chanamai&Mcclements, 2001). Maltodextrins are products of starch hydrolysis, consisting of D-glucose units linked mainly by α(1→4) glycosidic bonds. They are described by their dextrose equivalence (DE) which is inversely related to their average molecular weight. The greater the DE is, the shorter the glucose chains are and the more water they absorb (Phisut, 2012).
Spearmint oil was produced by clevenger distillation from spearmint leaves (Mohal Khan et al, 2012). Malthodextrin with DE=18-20 from Xiwang Starch Co. Ltd., China, has a sweet taste and it is used in combination with emulsifiers, creates the walls and covers and causes thermal resistance and resistance to browning. Solubility in water=min 98%, moisture=4.5-6%, pH=4.5-6.5 and ash=max 0.1%. Arabic gum was prepared from Slandwide Corporation Co., Philippines, which is used as an emulsifier, stabilizer and the cover (moisture = max 10%, ash=max4% and pH =4-5).In making an emulsion, deionized double distilled water was used.
A Solution of maltodextrin/arabic gum (1:1) in ratios of 10%, 20% and 30% in deionized water were prepared at 45°C and 1200 rpm for 1h (by Stirrer IKA). The solution was kept in cool room temperature at 4°C overnight (Badee et al, 2012; Baranauskiene et al, 2007). Then, 2.5% spearmint oil was added to an aqueous and homogenized (15000 rpm for 10 min) solution with an Ultra Turrax (model T25 digital, IKA Co, Germany) (Badee et al, 2012; Baranauskiene et al, 2007; Baranauskiene&Venskutonis, 2009; Frascareli et al, 2012). Then sonificasion (model ,HD3200, BANDELINE Co, Germany) for 1 minute by amplitude control 100%, frequency 20 kHz at 45 °C. The emulsion was spray dried in a BUCHI B-190 spray dryer (Badee et al, 2012; Baranauskiene et al, 2007; Baranauskiene&Venskutonis, 2009) where the inlet temperature was 180 °C, outlet temperature 60°C, pump speed 10 ml/min, air flow 600 l/h and pressure 4 bar. The powder was stored at -18°C until tested.
The results of this research showed that during microencapsulation of spearmint oil at the fixed rate of 2.5%, wall concentration were effective in the stability of emulsions and in keeping menthol and d-limonene in microcapsule during drying and storage. By increasing wall material from 10% to 30% the most stability in emulsion was obtained and more half life and less release in microcapsules was achieved. Also, temperature plays an important role in protecting the volatile components, so that the microcapsules stored at 4°C had about half life which was 80 days more than the the samples stored at 25°C.

In this study, the oil yield, fatty acid (FA) composition and the physicochemical and quality characteristics of Salvia macrosiphon crude seed oil were determined. The main fatty acids ranked in the following order of abundance: α- Linolenic Acid> Linoleic Acid> Oleic Acid. The n3 /n6 FA ratio and polyunsaturated FA/ Saturated FA ratio were 1.6 and 7.23, respectively. The FA composition revealed that the oil had great potential to use as nutritional dietary component and also was very susceptible to oxidation. The physicochemical properties such as Iodine (168.7 gI2/100g oil), Acidic (0.5) and Peroxide (1.9) Value, color (L: 59.22, a: -5.09, b: 22.94) and refractive index (1.4723) were also determined. Total phenol, tocopherol and sterol content were 165.22 mg GA/kg oil, 629.59 and 2540.6 ppm. In addition Oxidative Stability Index was 3.94 h.