جستجوی مقالات مرتبط با کلیدواژه "nanoemulsion" در نشریات گروه "صنایع غذایی"

 Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about the use of artificial ingredients to maintain the quality and safety of foods. Therefore, the use of natural preservatives and food preservation methods based on natural compounds have attracted the attention of researchers. Edible films and coatings are useful materials, mainly produced from biodegradable polymers including polysaccharides (gums), proteins, and lipids, and are commonly used for the shelf life extension of foods. The primary edible films /coatings are promising alternative methods to preserve, and retard the adverse chemical reactions and microbial growth. They also can act as a carrier of antimicrobials, antioxidant substances, and other additives. Sage seed gum (SSG) is a water-soluble polysaccharide obtained from Sage (Salvia macrosiphon). It is an environmentally-friendly biodegradable material that can form high-viscosity aqueous solution and exhibit pseudoplastic behavior. Essential oils (EOs) are volatile and aromatic oily liquids extracted from various plants. Most of the EOs have antimicrobial and antioxidant activities due to their phenolic compounds, terpenes and terpenoids. A promising technique is incorporating EOs into coating solutions as active film/coating to extend the shelf life of food products. Bay leaf (Laurus nobilis) is an aromatic evergreen tree or large shrub with green, glabrous leaves. It is used as a flavoring agent and an essential ingredient in food preparation. Bay leaf has received much attention due to its antimicrobial, antioxidant, anti-inflammatory and immune system stimulating properties. Hence, the aim of the present study was to evaluate the antimicrobial and antioxidant properties of SSG coating incorporated with different concentrations of bay leaf EO (BLEO) and its nanoemulsion (BLNEO).

 The active packaging was produced based on the gum of sage seed containing BLEO and BLNEO. After preparing the EO from bay leaves, their corresponding NEO was produced and the characterization of nanoparticles was evaluated in terms of droplet size, polydispersity index (PDI) and zeta potentials. Then, the antimicrobial and antioxidant properties of BLEO and BLNEO were compared. After that, SSG coatings were prepared with 1.5% and 3% BLEO and their corresponding NEO forms. Subsequently, the antioxidant (DPPH and ABTS) and antimicrobial (against Bacillus cereus, and Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) properties of the produced films were investigated.

Gas chromatography-mass spectrometry (GC-MS) identified 1,8-Cineole and α- Terpinyl acetate as the major components of BLEO. The BLNEO exhibited a droplet size of approximately 92.4 nm and a zeta potential of -45.1 mV. In comparison to the control and SSG, it was found that the group comprising EO and NEO significantly (p<0.05) showed superior free radical scavenging capacity. SSG-3% BLNEO had the highest DPPH inhibition percentage (69.54%). According to the results, EO at the nanoscale can scavenge more free radicals than EO (p<0.05). Antimicrobial inhibition zone of different treatments against selected gram positive and gram negative bacteria showed that all bacteria were strongly inhibited after the addition of BLEO into the SSG. Moreover, data revealed that the growth of the studied pathogens was completely inhibited in a dose-dependent manner (p<0.05). SSG-BLNEO exhibited better antimicrobial activity than SSG-BLEO coating and its antimicrobial activity was significantly enhanced by increasing BLNEO concentration (p<0.05). This phenomenon is attributed to the protective role of encapsulation and the slow release of EO from the coating matrix, resulting in enhanced antimicrobial activity. Nanoemulsions, owing to their small droplet size and high surface area, offer superior efficacy compared to conventional emulsions. Consequently, the gradual release of essential oils from nanoemulsion-based edible coatings contributes to their enhanced antimicrobial performance.

These findings suggest that the SSG-BLNEO edible active coating possesses promising applications as an antimicrobial and antioxidant agent for food packaging applications.

Fish, a significant component of human diet, is prone to early spoilage due to nutrient content. Supplying fresh fish, preventing spoilage and increasing shelf life have been considered in the food industry, and therefore, the use of edible films and coatings to increase the shelf life of fresh fish has been considered. Oliveria decumbens essential oil contains compounds such as thymol and carvacrol, which cause antimicrobial properties. To improve the antimicrobial and antioxidant properties and solve the problem of volatility and high consumption of essential oils, their nanoemulsions can be used. In this study, the effect of edible sodium caseinate coating containing emulsion and nanoemulsion of Oliveria decumbens essential oil on the growth of Pseudomonas aeruginosa and Listeria monocytogenes inoculated into rainbow salmon fillet during storage in the refrigerator was investigated.

The essential oil of Oliveria decumbens (Od-EO) was extracted according to standard methods using a Clevenger apparatus, and a concentration of 2% nanoemulsion of the essential oil was prepared. The antibacterial effect of essential oil and nanoemulsion of essential oil were evaluated by the microdilution method and the antioxidant property of essential oil by the free radical reduction method. To evaluate the antibacterial effects, first, 100 µL of the prepared bacterial suspension with a concentration of 105 CFU/mL was inoculated to the surface of samples and then treated. To create a coating on the fish fillet, the pieces were immersed for 2 minutes in different treatments including sterile physiological serum (control), pure sodium caseinate coating solution, caseinate coating solution containing essential oil and caseinate coating solution containing essential oil nanoemulsion. The samples were dried for 2 minutes at room temperature and under sterile conditions to form the desired edible coating . The samples were stored for 15 days in a refrigerator and were examined every 3 days.

Thymol (53.4%) was identified as the most important compound in the chemical composition of Oliveria decumbens essential oil. The MIC and MBC of of essential oil for Pseudomonas aeruginosa bacteria is 10 and 20 mg/ml, respectively, and against Listeria monocytogenes bacteria, 2.5 and 5 mg/ml, respectively. The MIC and MBC of essential oil nanoemulsion for Pseudomonas aeruginosa bacteria, it was 2.5 and 10 mg/ml, respectively, and for Listeria monocytogenes bacteria, it was 1.25 and 2.5 mg/ml, respectively. The antioxidant activity of Oliveria decumbens essential oil and nanoemulsion was 1456.95 and 757.29 µg/µl, respectively. Treatment with sodium caseinate containing essential oil or sodium caseinate containing nanoemulsion of Oliveria decumbens essential oil could significantly reduce the amount of Listeria monocytogenes and Pseudomonas aeruginosa inoculated in fish fillet during 15 days of storage in refrigerator temperature (P <0.05).

Results of this study have shown that coating of sodium caseinate containing nanoemulsion of Oliveria decumbens essential oil is effectively capable of inhibiting the growth of Listeria monocytogenes and Pseudomonas aeruginosa in rainbow trout fillets at cold temperatures. Furthermore, the nanoemultion can be used in food industries.

The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).

Oxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the use of natural antimicrobials and antioxidants has been increased. Natural antimicrobial compounds have the potential to control microbial contamination and reduce the use of antibiotics. Plant essential oils are natural compounds with the potential to be used as active ingredients in the food, pharmaceutical, and cosmetic industries. Various studies have shown that essential oils have antifungal, antibacterial, antiviral, and antioxidant activity. The essential oils are considered as superb preservatives with various biological functions. Essential oils are generally recognized as safe product (GRAS) which can be used as an alternative to synthetic additives.Grapefruit (Citrus paradisi) peel and fruit contain active ingredients such as acids, flavonoids, vitamin C, and potassium, and its essential oil is composed of terpenic hydrocarbons, such as citral, limonene, citronelal, and geraniol. Although plant essential oils have antimicrobial and antioxidant properties, one of the main problems of these natural compounds is their high volatility and instability. In this context, nanoemulsion formulations are frequently used to increase the stability and efficiency of these biologically active compounds. This study is therefore aimed to nanoemulsifying the grapefruit essential oil and evaluate its antioxidant and antimicrobial properties.

β-carotene, linoleic acid, ABTS (2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), and DPPH (2,2-diphenly-1-picrylhydrazyl) were purchased from Sigma-Aldrich Co. (USA). Mueller Hinton Broth (MHB) and Mueller Hinton Agar (MHA) were supplied from Merck Co. (Darmstadt, Germany). Grapefruit peel was dried at ambient temperature and then powdered. The obtained powder was then transferred to a Clevenger device containing 750 ml of distilled water to perform the distillation extraction (3 h). The resulting grapefruit essential oil was stored at 4 °C until use. Grapefruit essential oil was prepared using the hydrodistillation method, and then nanoemulsified. The antioxidant activity of the nanoemulsified essential oil was investigated by DPPH and ABTS  radical scavenging activity and beta-carotene/linoleic bleaching test. The nanoemulsified essential oil or methanolic (control) was mixed with DPPH solution and the mixture was then stored at ambient temperature for 30 min, in a dark place. The control sample was prepared by methanol. The absorbance of the samples was measured at 517 nm. To determine the ABTS-RS activity, the nanoemulsified essential oil was briefly charged with methanolic ABTS radical cation solution and the resulting mixture was left at room temperature for 30 min. Afterward, the absorbance was read at 734 nm. A spectrophotometric method was applied to monitor β-carotene/linoleate solution bleaching in the presence of the nanoemulsified essential oil. To do this, the absorbance of the solution was recorded at 490 nm after 120 min against the control sample at time zero and after 120 min. Antibacterial effect of the grapefruit essential oil nanoemulsion was also evaluated against Escherichia coli ATCC 25922, Salmonella typhi ATCC 6539, Pseudomonas aeruginosa ATCC 27853, Listeria innocua ATCC 33090, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 14579, Bacillus subtilis ATCC 23857, Streptococcus pyogenes ATCC 19615, and Staphylococcus epidermidis ATCC 12228, based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration.

The results showed that the nanoemulsion of grapefruit essential oil had a remarkable antioxidant effect of 42.27 mg/ml, 33.27 mg/ml and 54.54%, respectively, based on DPPH, ABTS, and beta-carotene-linoleic acid bleaching tests. According to disk diffusion agar and well diffusion agar results, the lowest inhibition zone was related to E. coli and the highest inhibition zone was observed in L. innocua. The minimum inhibitory concentration for L. innocua and S. aureus (the most sensitive bacteria) was 25 mg/ml, and E. coli, S. typhi, and P. aeruginosa had the highest inhibitory concentration. Also, the lowest bactericidal concentration was related to L. innocua and S. aureus bacteria and the highest concentration was observed for E. coli, S. typhi and P. aeruginosa. The nanoemulsified essential oil generally exhibited greater antibacterial activity against Gram-positive species. This could be mainly due to the difference in the cell wall composition of Gram-positive bacteria in comparison to Gram-negative; Gram-positive bacteria have a thicker mucopeptide layer in their cell wall, while Gram-negative bacteria have only a thin layer of mucopeptide and the wall structure is mainly composed of lipoprotein and lipopolysaccharide, thereby leading to a higher resistant to antibacterial agents According to the results, grapefruit essential oil nanoemulsion can be used as a natural antioxidant and antimicrobial agent to control oxidation reactions and the growth of spoilage and pathogenic microorganisms.

In This study the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion (0.25-0.5% Span 80 and Tween 80) and homogenization time(5 and 10 min) by ultrasounic waves was investigated. In order to homogenize the emulsion particles, ultrasonic waves were used and the effect of homogenization time, oil concentration and emulsifier concentration on The pH, acidity, rheological properties,Apparent viscosity and textural properties of the fortified yogurt were studied for 10 days of storage at 4 °C. Fitting rheological models, the Herschel Bulkly model was the best model to study the fluid behavior of our samples. The flow behavior index in all treatments at 25 °C was less than 1. All of them had non-Newtonian (pseudoplastic) behavior, which was confirmed by increasing the shear rate, viscosity was reduced and weak gel behavior in all samples was confirmed. The results showed pH was reduced by incorporating sweet almond and sesame oil nanoemulsion, while the acidity was increased. The yogurt sample amplified in the absence of emulsifier has smaller casein micelles and more voids, which increases the product's leaching. It makes it more fragile. Also, by increasing pH, due to the dominance of hydrophobic bonds over the electrostatic force of the sample, it has shorter protrusions and a smoother and softer surface, so yogurt fortified with sesame oil with a concentration of 2% has more roughness than yogurt fortified with sweet almond oil. Overall, sesame oil with 0.25% of the emulsifier and 10 min of ultrasound is suggested for the production of fortified yogurt.

The aim of this study was to investigate the effects of broccoli powder on the survival of Lactobacillus acidophilus La-5 during 60 days of storage in Mayonnaise sauce. For this purpose, nanoemulsions containing bacteria were prepared and morphological characteristics such as particle size, susceptibility and stability index of Mayonnaise treatments were evaluated. Then, 0/5, 1, 1/5 percent of broccoli powder was used in formulation of mayonnaise with amounts of 100, 200 and 300 mg/kg. Mayonnaise tests included acidity number, peroxide value, pH, emulsion stability index, colorimetric indices (brightness index (*L), yellowness (*b), redness (*a )), survival rate of Lactobacillus acidophilus La-5 during the first production days, 15, 30, 45- and 60. The research was conducted in a complete randomized design with three replications. The results were analyzed by two-way ANOVA based on Duncan's comparison test and SPSS- 22 software. The results showed that with increasing percentage of use of broccoli powder, the emulsion stability index, acid number, Lightness, peroxide value mayonnaise treatments decreased significantly (p≤0/05). Indices of rigidity, pH, increased the size of Mayonnaise particles (p<0/05). The use of nanoemulsions did not have a significant effect on the indices. Only in the probiotic survival index in 300 mg treatment was significantly higher than other treatments (p≥0/05). Finally, mayonnaise treatment had 300 mg of probiotic nanoemulsion and 0/5 percent of broccoli as optimum treatment compared to control and other treatments. The amount of bacteria reached 6/6 logarithmic cycles at the end of the sixth day.

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.

The prevalence of depression in our country is an average of 7% of people aged 15 and older. Almost all depressed patients cannot do their tasks easily due to lack of energy. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as an uplifting and reducing sadness. One of the types of medicinal plants for treating depression is saffron, which is used in traditional medicine as a happy and reducing sadness. Crocin, as a bioactive compound effective on depression, is sensitive to temperature, pH and oxygen, and its efficiency decreases. Surfactant ratio (50% to 200%), stirring speed (500 and 1000 rpm) and stirring time (1, 2 and 3 hours) were used as the variables of primary emulsion production. The optimal ratio of surfactant to the aqueous phase was 100% and the viscosity increased with increasing surfactant ratio in all microemulsions. High energy homogenization at high pressure was used to make the secondary emulsion and to compare and increase the stability of biopolymers including Soy protein concentrate, Arabic gum and Pectin at two levels of 5 and 10%. Then the nanoemulsion was added to the chocolate. All treatments were evaluated using Duncan's test at a significance level of 5%. The results showed that both surfactants were able to form nanoemulsions. Emulsions stabilized with pectin showed the highest viscosity and the lowest crocin release in simulated stomach and intestine conditions. Also, the physicochemical and sensory properties of chocolate containing nanoemulsion were compared with the control and it had a higher score than the control

Shrimp are highly perishable due to the biochemical, microbiological or physical changes during Post-mortem storage, which results in limited shelf life of the product (Farajzadeh et al., 2016). Melanosis is considered a limiting factor for crustacean preservation. This alteration originates by the action of polyphenol oxidase and in some species, as deep-water rose shrimp, also by the action of activated hemocyanin (Martínez-Alvarez et al., 2020). Traditional methods for shrimp preservation such as cold storage, freezing and chilling can’t suppress effectively spoilage (Farajzadeh et al., 2016). Hyssopus officinalis, as valuable medicinal herb, is widely used in traditional medicine. Due to the increased resistance of pathogenic microorganisms to antibiotics and increasing of treatment costs, attentions has been focused to compounds of natural origin (Pirnia et al., 1399). Nano-applications are named as one of the novel methods, which provide high immobilization efficiency for essential oils (keykhosravy e al., 2020). The nanoemulsion is a stable delivery system with unique physicochemical and practical characteristics including high physical stability, optical transparency and high bioavailability (khanzadi et al., 2020). In this study, the effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil were investigated on melanosis phenomenon and color evaluation of shrimp samples during 12 days at 4 °C.

First, Hyssopus officinalis essential oil was prepared; Hyssop oil was extracted separately by water distillation. The essential oils components were identified by GC/MS (Pirnia et al., 1399). This study includes two phases of edible coating preparation and food modeling. After preparation of chitosan nanoemulsion containing essential oil, particle size and PDI were determined (keykhosravy e al., 2020). A dynamic light scattering (DLS) device (Malvern Instruments Ltd., United Kingdom) was utilized to measure the particle size of the nanoemulsion droplets. The distribution of droplet size was considered in the terms of the mean droplet size (z-diameter) and polydispersity index (PDI) (Moghimi et al., 2016). Then, Shrimp samples were provided and they were immediately placed in insulated polystyrene ice flasks and transported to the laboratory of food hygiene, Ferdowsi university of Mashhad, Mashhad, Iran. The fillets were washed completely for removing external particles (Mohajer et al., 2021). Shrimp samples were randomly divided into ten groups:CON: without any coating solutionCH: Chitosan coatingSCH: Sonicated Chitosan coatingSMS: Sodium Metabisulfite coatingHEO 0.5%: Hyssopus officinalis essential oil (HEO) 0.5% (W/V)HEO 1%: Hyssopus officinalis essential oil (HEO) 1% (W/V)CE+HEO 0.5%: Chitosan coarse emulsion coating containing 0.5% (W/V) HEOCE+HEO 1%: Chitosan coarse emulsion coating containing 1% (W/V) HEONE+HEO 0.5%: Chitosan nanoemulsion coating containing 0.5% (W/V) HEONE+HEO 1%: Chitosan nanoemulsion coating containing 1% (W/V) HEO The prepared samples were covered with different solutions for 2 min and were allowed to drain for 1 h. All the samples were placed into zip packs. Lastly, the samples were kept at 4 ± 1 °C for 12 days and analyzed for color evaluation and melanosis during 2/4-day intervals (days 0, 2, 4, 8 and 12). Lightness (+L), yellowness (+b), and redness (+a) of samples were measured with a Hunterlab colorimeter (Hunter Associates Laboratory, Inc., Reston, Virginia, USA), using a CIELab scale (Salehi et al., 2018). Whiteness (W) was also calculated, as described by Park, 1994 (Park et., 1994). Melanosis or black spot of shrimp was performed based on ocular evaluations (Sani et al., 2017). First, the basic sensory evaluation techniques and characteristics of shrimp meat (taste, smell, color, and texture) were introduced to the members of the group. 21 evaluators (20-38 years) were selected from among the staff and students of the Food Hygiene Laboratory of the Faculty of Veterinary Medicine, Ferdowsi University of Mashhad. The evaluators evaluated the samples in individual panels with sufficient light and randomly. For each evaluator, drinking water was placed for the intervals between testing the samples (keykhosravy et al., 2021). Sensory evaluation was performed using a 4-point scoring technique. In this method, a score of four indicates the absence of black spots on the shrimp and a score of one indicates the presence of black spots across the surface of the shrimp.

33 compounds were identified in Hyssop. Most of its compounds include isopinocamphen (35.45%), pinocamphen (11.81%) and beta-pinene (10.12%). The results are in agreement with Najafpour et al. (2001) and Fraternale et al. (2004). The z-diameter and PDI values of CE+HEO 0.5% were determined to be 570.3 ± 15.83 nm and 0.63±0.07, while for CE+HEO 1% were 402.2 ± 2.50 nm and 0.50±0.05, respectively. Z-diameter of the NE+HEO 1% and NE+HEO 0.5% were measured as 385.7 ± 3.09 nm and 538.9 ± 4.40 nm, and their PDI values were 0.55±0.03 and 0.76±0.01, respectively. Color is the most important visual feature for consumers in seafood. A value is infinite and positive values are equivalent to red and negative values are equivalent to green. B values are infinite and positive values are equivalent to yellow and negative values are equivalent to blue, and L index is equal to the brightness of the image which is between 0 zero equivalent to black and 100 Equivalent to full reflection of light (Salehi et al., 2018). On day 12, the lowest amount of redness and yellowness was observed in the groups of chitosan nanoemulsion containing Hyssopus officinalis essential oil (1% and 0.5%) compared to the control group. The brightness of the samples decreased with increasing storage time in all treatments; one of the reasons for this decrease is due to the appearance of black spots. Chitosan nanoemulsion treatment containing Hyssopus officinalis 1% had the highest score and control, chitosan and sonicated chitosan treatments had the lowest score in terms of melanosis by the end of the period compared to the control.

According to the results of this study, chitosan nanoemulsion coating containing Hyssopus officinalis essential oil can maintain the color index in shrimp meat compared to the control group and improve its color and replace synthetic compounds such as sodium metabisulfite as an anti-melanosis compound.

The aim of this study was to investigate the antimicrobial and antioxidant effects of chitosan edible film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat. The studied films were prepared using 2% chitosan and 2.5% and 5% of nanoemulsion of Bunium persicum essential oil and 4% of Melissa officinalis L. extract. The antimicrobial and antioxidant effects of coated camel meat during 16 days of storage at 4 °C with a 4-day interval (0, 4, 8, 12, 16) were evaluated. The coated portions were chemically evaluated. Most of the essential oil compounds include: cuminaldehyde (24.37%), γ-Terpinene (19.99%), and P-cymene (9.71%). The MIC of Melissa officinalis L. extract and Bunium persicum essential oil against L. monocytogenes were 1% and 0.25%, respectively. The antioxidant effects of films by DPPH method showed that the addition of essential oils and extracts increases the antioxidant properties of films. The antimicrobial effect of films by disk diffusion method, the largest diameter of growth inhibition zone (17.15 ± 0.16) was related to chitosan film containing 5% Bunium persicum essential oil and 4% Melissa officinalis L. extract. The average count of L. monocytogenes in the control treatment was higher than the other treatments. The results of TBARS showed that the antioxidant properties of films containing Bunium persicum essential oil and Melissa officinalis L. extract was higher than the control sample. The pH level in the samples coated with chitosan film containing 5% Bunium persicum essential oil and 4% Melissa officinalis L. extract was lower than the other treatments. In general, the prepared films have good antimicrobial and antioxidant properties against L. monocytogenes, which increase with the addition of plant compounds.

In this study, the effect of bilayer edible coating of gelatin-chitosan containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillets over a 12-day period at 4 °C was investigated. The chemical composition of the essential oil was evaluated by GC-MS, its antibacterial properties by disk diffusion, plate well and micro-dilution broth, and its antioxidant properties by DPPH.Treatments included control, gelatin, chitosan, gelatin+essential oil, chitosan+essential oil and gelatin-chitosan+essential oil. After preparation, the treatments were packed in sterile polyethylene bags in laboratory conditions and stored for 12 days at 4 °C and their microbial, chemical and sensorial properties were evaluated every 3 days. The results of GC-MS showed that eucalyptol (24.51%) and camphor (22.02%) are the main components. The MIC and MBC of Perovskia abrotanoides Kar. essential oil nanoemulsions were reported to be 0.0625 and 0.125%, respectively. The amount of TVB-N and POV increased during the study period. According to the results of POV and pH measurements, there was a significant difference between all treatments and control treatment (P<0.05). The mean reduction log of bacteria was significantly different between all treatments and the highest antibacterial effect was observed in the gelatin-chitosan coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil. According to the results, Perovskia abrotanoides Kar. essential oil has good antioxidant and antimicrobial properties and according to the test results, it was found that chitosan-gelatin coating containing nanoemulsion of  Perovskia abrotanoides Kar. essential oil has an effective antimicrobial effect against Aeromonas hydrophila and can protect sensory properties and increase shelf life of rainbow trout fillets as well as useful coating to increase the shelf life of food products.

These days, consumers' concerns about the toxic and carcinogenic effects of artificial additives and their desire for healthy foods encourage manufacturers to use natural, healthy additives and produce functional foods. In fact, the most common way to develop functional foods is to enrich food products with bioactive compounds during production. Many bioactive compounds contain antioxidant, antimicrobial, flavoring, coloring, nourishing and therapeutic properties that are widely used in the food industry. Bioactive compounds have many health benefits, but their many disadvantages, including high organoleptic effect due to the bitterness and spicy taste of some compounds, low solubility, stability and bioavailability, limit their use in food and on the other hand Many of these compounds are sensitive to heat and are lost during food processing. Therefore, to overcome these challenges and improve the performance and high bioavailability of natural bioactive compounds, researchers have proposed their encapsulation as a suitable solution that this can be classified to micro-encapsulation and nano-encapsulation based on nanoparticles size. Although the current use of nanoemulsions in food products is relatively limited, these colloidal systems have significant potential for application in several fields. Nanoemulsions have long been popular because of their widespread use in drugs, pesticides, cosmetics, food, dyes, and environmental applications. Applications of nanoemulsion systems in the food industry can be attributed to their role in the formulation of foods and beverages with beneficial compounds encapsulated such as coenzyme Q1, lycopene, lutein, beta-carotene, omega-3 fatty acids, vitamins A , D3, E, phytosterols and isoflavones. Nanoemulsion-based carrier systems must be compatible with the food matrix and have minimal impact on the organoleptic properties of the food, such as taste, appearance, and texture. In general, the encapsulation may promote the protection and sustainable delivery of active compounds in food formulations, improve the stability of these compounds during processing and storage, and may also help control and maintain the release of natural compounds in food matrices, therefore, provides their effect for a longer period of time. In the food industry, nanoemulsions have been studied for the encapsulation, stabilization, and delivery of compounds such as flavorings, omega-3 fatty acids, vitamins, preservatives, and nutrients. Therefore, this study summarizes the recent advances in the use of nanoemulsions of bioactive compounds as a natural additive in various food products, including oil-based products, dairy products, meat products and juices. According to the results, the application of natural bioactive compounds in the form of nanoemulsions in the formulation of these food products has led to the improvement of antioxidant and antimicrobial activity, bioavailability and sensory and nutritional properties of fortified foods.

ing of low energy methods has become very popular due to the lack of expensive equipment and ease of production. In this study, nanoemulsions of omega-3 fatty acids were prepared using Iranian shallot essential oil by spontaneous emulsification method. The aim of this study was to investigate the optimal conditions for the production of nanoemulsions using a D-optimal design. (Tween 80, Tween 20, Tween 80:20 and sodium caseinate), SOR (ratio of surfactant to oil) (10-300%) and shelf life (1-60 days) were produced. Their effect on parameters such as mean particle diameter, turbidity index, creaming index, antioxidant properties, peroxide index, thiobarbituric acid index and refractive index were studied. The droplet size was highly affected by the surfactant concentration and the type of surfactant, and with increasing the amount of surfactant, the average droplet diameter decreased significantly. In fact, increasing the concentration of surfactant in nanoemulsions in most cases increased the adsorption of surfactant to the W / O level and as a result led to a further reduction in surface tension and ultimately reduced the particle size, turbidity index and creamy index. Using numerical optimization, the optimal values ​​of independent variables of nanoemulsion of Iranian shallot essential oil containing omega-3 fatty acids were determined as omega-3 (25%), SOR (263.39%), shelf life (35 days) and type of surfactant Tween 80.

Although fish oil is a very important source of omega-3 and its consumption is recommended in terms of nutrition, it cannot be used directly in the food system due to its instability. Therefore, its stability can be increased by converting the particle to the nanoscale. The aim of this study was to investigate the physical and chemical stability of omega-3 nanoemulsion at different temperatures and its antibacterial properties. For this purpose, fish oil containing omega-3 fatty acids was produced by high energy method in nanoparticles and its physical (particle size, zeta potential, viscosity, and physical stability) and chemical properties (pH and turbidity) were evaluated during storage at 4, 25 and 40 o C during 7 days, as well as antibacterial properties of fish oil nanoemulsion against two gram-positive and gram-negative bacteria. The results showed that the omega-3 nanoemulsion produced had the optimum stability at 25 o C. the optimal concentration of 4% of omega-3 nanoemulsions also showed antibacterial properties against the studied bacteria, especially Staphylococcus aureus.

Garlic extract, due to its high volatility and its effects on organoleptic properties, has limitations for direct use in food products, and therefore it is better to encapsulate it in one of the different methods and then use it in food formulations. In recent years, many methods have been used to encapsulate bioactive compounds in the food industry. Nanocapsulation can highly protect the essential oils against degradation or oxidation and may increase dispersibility in aqueous media, reduce adverse interaction with food components, and it generally do not affect antimicrobial activity of essential oils. Water-in-oil emulsions are used to encapsulate hydrophilic bioactive compounds, and the number of studies conducted on this type of emulsion is less than that of oil-in-water nanoemulsions. In this research, it has been tried to surrounding garlic extract by surfactant and forms a water in oil nanoemulsion and its physicochemical and antimicrobial properties are measured in order to be used in suitable food formulations.

In this study, nanoemulsions containing garlic extract were produced by high energy method (ultrasound bath) and the effect of different percentages of the extract on droplet size, antimicrobial properties, release kinetics, and viscosity were investigated. Encapsulation efficiency was determined by comparing the total area under the peaks of the nanoemulsions and not emulsified mixture headspace in gas chromatography. The release of volatile compounds of garlic oil was recorded during storage time by gas chromatography. Microdilution method was used to determine the minimum inhibitory concentration and the minimum bactericidal concentration. TGA and FT-IR were also used to evaluate the thermal resistance and to study the functional groups and to confirm the presence of the compounds used in the formulation of the prepared nanoemulsions, respectively.

Drop size varied from 62 to 302 nm for nanoemulsions based on volume fraction. Microbial results showed that water-in-oil nanoemulsions in high concentrations of garlic extract had antimicrobial properties and a stronger effect against gram-positive bacteria. In general, in all nano-emulsions, with increasing the volume fraction (percentage of garlic extract) from 5 to 25 %, the viscosity increased from 50 to 150 cp. Examination of viscosity changes at different temperatures showed that the activation energies for samples with different volume fractions (garlic extract) were not significantly different. Also, the release rate of volatiles increases with increasing volume fraction in nanoemulsion formulations and storage temperature.Keywords: Nanoemulsion, Garlic extract, Release kinetics, Encapsulation efficiency, Antimicrobial properties

Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on sesame and sweet almond oils and the effect of preparation on its stability. 

Sesame oil and sweet almond oil with tween 80 and span 80 as emulsifiers were used in emulsion production. In order to prepare the nanoemulsions, the water and oil phases were prepared separately by the ultrasonic homogenizer.  Ultrasonic waves were applied for homogenization and the effect of Ultrasonic time (5, and 10 min), oil content (2, and 4%), and emulsifier concentration (0.25, 0.5%) on particle size, particle distribution index (PDI), turbidity loss rate, emulsion stability and zeta potential of nanoemulsions were studied. 

Ultrasonic time had a reverse effect on particle size, particle distribution index (PDI) and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate. According to the results of the effect of type and concentration of oil on particle size distribution, turbidity reduction rate and stability of nanoemulsions in all cases, samples containing sesame oil with a concentration of 2% compared to sweet almond oil, had better results, the presence of this oil led to the formation of nanoemulsions with smaller particles and greater stability. The produced nanoemulsions had a particle size between 200-320 nm, a stability of 91-98/7% and a turbidity reduction rate of 0.0010-0.0027. Also, the highest stability and zeta potential were reported 98.7 % and -33mV respectively, which belonged to sample k4. Therefore, this sample was selected as the optimal sample.The results showed that the particle size, mean particle diameter, particle dispersion and turbidity reduction rate showed a significant difference between the samples, so that the lowest and highest were related to K4 sample (2% sesame oil, homogenization time 10 minutes and Emulsifier concentration ratio 0.5%) and sample B5 (almond oil 4%, homogenization time 5 minutes and emulsifier concentration ratio 0.5%) (p <0.05). The results also showed that the highest level of stability and zeta potential was related to K4 sample. Thus, the best nanoemulsion, K4 sample was introduced

Oxidation of lipids occurs during storage and processing of food products due to the presence of a significant number of double bonds, which in addition to reducing their nutritional quality, leads to the production of free radicals and hydroperoxides. These free radicals cause spontaneous oxidation and the production of undesirable chemical compounds, resulting in bad taste in food. The most important vegetable oil produced in the world is soybean oil Which has high unsaturated compounds and are Its oxidation probability is high. Today, plant extracts rich in antioxidants are used as a source of nutrients that are effective in reducing oxidative stress (Farahmandfar 1391). Mentha pulegium is a medicinal plant of the Labiatae family (Lamiaceae) that has antioxidant activity and we used extract of this plant which extracted by ultrasound in this study (Kamkar et al. 2010). One of the most widely used methods in food formulation to deliver the active ingredient like this extract to the target product is the use of emulsion-based delivery systems and the most common of them are nanoemulsion systems. In water / oil / water emulsions, two general mechanisms for the release of bioactive compounds occur: 1) Release through the internal connection between the internal aqueous phase droplets and the surface cells formed by the rupture of the membrane between the internal aqueous phase and the surface cell, 2) Release of soluble materials trapped in the internal aqueous phase through diffusion from the internal aqueous phase into the external aqueous phase without membrane rupture due to density difference (Magdassi and Garti 1986). Therefore, when phenolic compounds are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. The materials used for the encapsulation wall must be food grade, biodegradable and capable of forming a barrier between the internal phase and the environment. In this study, chitosan gum and Allysum homolocarpum seed were used as wall covering materials. There are several methods for micro-coating food, and freeze-drying is one of the most common methods which was also used in this study because it causes less damage to the material than other techniques performed at higher temperatures, and mainly aroma, flavor and other nutrients remain unchanged. The main purpose of this research is to extract the extract of Mentha pulegium by ultrasound method and nano-encapsulation of this extract with chitosan and Allysum homolocarpum gum coatings (independently and in combination with a ratio of 1: 1). when they are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. Finally, we studied the effect of extract and encapsulated extract on oxidative stability in soybean oil

In the first part of this study, the leaf extract of Mentha pulegium was extracted by ethanol-water solvent (50:50) using an ultrasonic probe at 2 and 40 ° C for 10 and 20 minutes. The phenolic content of all extracts was measured by folin-ciocalteu method and their antioxidant activity was evaluated by DPPH free radical scavenging (50,100.300,400,500,600,700,800,1000 ppm) and oxidative stability tests using rancimat (500 ppm) and compared with TBHQ synthetic antioxidant (100 ppm). The initial water/oil emulsion (w/o) was prepared by mixing Mentha pulegium extract, emulsifier (Twin 80) and soybean oil in a ratio of 5: 33: 62%, respectively. Then, to prepare the final water /oil / water emulsion (w/o/w), the initial emulsion was mixed with hydrated gum in a ratio of 75:25% (w/w). After that, mean particle size, polydispersity index (PDI) and zeta potential values of nanoemulsions by Dynamic Light Scattering and also pH, brix, EE (%) were measured. These nanoemulsions were dried by freezing dryer. In the next part of this study, nanocoated extracts and free extracts of Mentha pulegium leaves each at concentrations of 500 and 1000 ppm and synthetic antioxidant TBHQ at a concentration of 100 ppm were added to soybean oil. The control sample was considered soybean oil without antioxidants. The antioxidant effect of treatments in soybean oil was investigated at 65 ° C during 18 days of incubation by measuring peroxide (PV), thiobarbituric acid (TBA) and Conjugated diene value (CDV). Also, the release rate of phenolic compounds in oil and the color index of oil samples during incubation were measured.

The extract was selected at a temperature of 50 ° C and a time of 10 minutes due to the higher content of phenolic compounds and antioxidant activity to continue the experiments of this study. The results of analysis of variance showed that the effect of phenol concentration of extracts on inhibition of free radicals was significant with increasing concentration. The highest radical inhibition at a concentration of 500 ppm was related to the treatment of 10-50 with a percentage of inhibition of 86.01%. Particle size of nanoemulsions coated by Allysum homolocarpum, chitosan and Allysum homolocarpum/chitosan combination are 82.22, 156.30 and 107.50 nm, respectively.At the end of the incubation period, the control sample showed the highest number of peroxide, thiobarbituric acid and conjugated diene value. The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free in all concentrations. The sample of oil containing encapsulated extract coated with Allysum homolocarpum/chitosan combination showed higher oxidation stability than chitosan and Allysum homolocarpum coatings alone which was not significantly different from synthetic antioxidant TBHQ (p <0.05). Encapsulated extract with the Combination coating had the highest release of phenolic compounds over time. The results of analysis of variance showed the effect of wall type on the release rate of phenolic compounds of nanoparticles and were significant (p <0.05).

The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free extract in all concentrations. The oil sample containing encapsulated extract coated with Allysum homolocarpum /chitosan combination coating had better oxidation stability than the others. At the end of the incubation period (18 days), the control sample showed the highest number of peroxides, thiobarbituric acid and conjugated diene, and nanocoating improved the antioxidant properties of Mentha pulegium leaf extract. Oxidative stability of soybean oil containing nano-coated extract was higher than soybean oil containing free Mentha pulegium extract in all concentrations. Increasing the concentration of Mentha pulegium extract more than 500 ppm caused the prooxidating properties of these compounds in soybean oil. Also, nanocoating of extract reduced the increasing trend of color index in soybean oil.

Due to the high amount of pH, moisture and protein content, chicken meat is a sensitive product which could be a good host for pathogen and spoilage microorganisms. In the recent years there has been a remarkable attention to use natural preservative instead of chemical preservative among producers of food products. Different studies has shown rosemary essential oil contain antioxidant and antimicrobial properties. The present study was conducted to evaluate effect of rosemary essential oil (free and nanoemulsion) on chemical, microbial and sensorial quality of chicken fillet during refrigerated storage. Samples were examined in days of 0, 3, 6, 9 and 12. The results showed noticeable effects of both forms of rosemary essential oils in microbial, chemical and sensorial quality improvement. Moreover the results indicated that nanoemultion form of rosemary had significant effects on delaying the increase trend of psychrophilic, ,enterobacteriacea and mesophilic bacterial counts as compared to free form of rosemary (P<0.05). Furthermore The results of TVN, TBA and pH measurements indicated that nanoemulsion form of rosemary improved chemical quality of the samples in comparison with free form of rosemary during storage time (P<0.001).  Also in terms of sensorial characteristics, application of nanoemulsion essential oil lead to improvement of odor and overall acceptance factors compared to control group after twelve days of storage.

Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially omega 3 and omega 6, which can be used as the oily phase of nanoemulsions. The aim of this study was to investigate the fatty acid composition of chia seed oil and the effect of oil to water ratio and emulsifier on the properties of nanoemulsions of this oil. 

Clean chia seeds were purchased as a pack from Zistfa Company and all other chemicals were purchased from Marack, Pars Shimi and Dr. Majelli companies. By using the oil set machine, the seeds were treated by cold pressing method and oil extraction efficiency was calculated .Gas chromatography (GC) was used to identify and measure the fatty acid composition of chia seed oil. In this study, nanoemulsions were produced in three levels of oil to water (20%, 35% and 50%) and in three levels of oil emulsifier (5%, 10% and 15%).To produce nanoemulsions, the aforementioned ratios were first calculated and determined .Then, Weigh the tweens 20 and 80 with chia seed oil and water and mix the emulsifiers with the chia seed oil on the stirrer. Then a mixture of 20 and 80 tweens and oil was added dropwise to the weighed distilled water. The mixture was stirred gently by a magnet. After this step, the mixture is placed in the refrigerator to reduce its temperature. After this time, it was placed in an ice bucket and placed in an ultrasonic homogenizer for 9 minutes at a power of 300 watts to form nanoemulsions. Then, the properties of nanoemulsions including particle size and distribution, coating efficiency and antioxidant properties were evaluated. Vasco model DLS (Dynamic light scattering) was used for the particle size. The particle size of nanoemulsions was determined by this device using dynamic light diffraction method. DPPH method was used to measure the antioxidant activity of oils and nanoemulsions and the antioxidant activity was calculated by using the formula. To evaluate the efficiency of coating of nanoemulsions, the amount of surface oil and total oil was measured and the efficiency was calculated by using the formula. The release rate of nanoemulsions was evaluated for 7 weeks. The tests were performed in three replications. Experimental data were analyzed in a completely randomized design with factorial test and Duncan test was used to compare the mean data. Software (Excel, 2010) was used to draw the graphs 

According to the results obtained in this study, it can be said that chia seed oil contains a high percentage of unsaturated fatty acids and has a very high level of antioxidant properties (88.43%), which has antioxidant properties in the structure of nanoemulsions. Oil is better preserved in water. Other results showed that with increasing oil content of nanoemulsions, particle size, antioxidant properties and release increased and the coating efficiency decreased. Also, by increasing the ratio of emulsifier to oil in nanoemulsions, the coating efficiency and antioxidant properties increase and the particle size and release decreases. In the results obtained from these tests, the minimum particle size was 14.08 nm and the highest coating efficiency was 96.40%. The antioxidant activity of the samples was evaluated in the range of 5.61% to 21.43%. Also, the average release of samples at the end of 7 weeks of the  study reached nearly 18%. During storage, the treatments were quite stable for five months, which could be due to the low particle size and low release of samples. Considering the mentioned advantages, using nanoemulsions of this oil is a suitable option for enriching beverages.