Biochemical profile of isolates, with a main focus on the fatty acid profile.

Biochemical characterization of new microalgal strains that are isolated from diverse environmental conditions is an important starting point for the establishment of high-quality feedstock for nutraceutical and pharmaceutical applications. In this research study, the biochemical composition of three Iranian native subspecies of microalgae (, , and sp.), with the main focus on fatty acid composition, was studied.

Biochemical profile of isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications.

This study was conducted to evaluate three species of microalgae (, , and sp.) indigenous to Iran as new sources of natural chemical and bioactive compounds for exploring pharmaceutical and nutraceutical potential applications. The results showed that the fat, carbohydrate (mono- and di-saccharide), dietary fiber, and protein content of were in the range of 13.

Entrapment of rosemary extract by liposomes formulated by Mozafari method: physicochemical characterization and optimization.

A major obstacle in the utilization of phenolic antioxidant compounds is their sensitivity and as a result stability issue. The current study aimed to encapsulate polyphenolic compounds, extracted from Rosemary, in liposomes prepared by the Mozafari method without the utilization of toxic solvents or detergents. The extract was prepared and converted into a powder by freeze-drying.

Thermal stability of natural pigments produced by in submerged fermentation.

The major aim of the current study was to assess thermal stability of red pigments produced by ATCC 16362/PTCC 5303 in submerged fermentation. Natural pigments were produced by using stirred tank bioreactor. Stability of pigments was assessed under various temperature (50.

Effect of chitosan edible coating with extract on shelf life of cashew.

This study tested the effects of the application of aqueous extract and edible coating of chitosan had on the chemical, microbial, and sensory attributes of cashew's shelf life. An aqueous extract of leaf (0, 0.5, and 1% ) was added to chitosan solution (0, 0.

The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).

Stevia is a natural, non-nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well-reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside-maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%.

The encapsulation of flavourzyme in nanoliposome by heating method.

The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P < 0.05).