Nanoliposomal Encapsulation of Extract and Its Application in Jelly Formulation.

This research aimed to encapsulate the fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated.

Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applications.

Caffeine, as one of the most consumed bioactive compounds globally, has gained considerable attention during the last years. Considering the bitter taste and adverse effects of high levels of caffeine consumption, it is crucial to apply a strategy for masking the caffeine's bitter taste and facilitating its programmable deliverance within a long time. Other operational parameters such as food processing parameters, exposure to sunlight and oxygen, and gastrointestinal digestion could also degrade the phenolic compounds in general and caffeine in special.

The direct and indirect effects of bioactive compounds against coronavirus.

Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID-19.

The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying process.

In spite of grapeseed oil high contents of linoleic acid, its oxidative stability is relatively low, and mixing with more stable oils such as sesame oil can be a good way to improve the oxidative stability of this oil. The aim of this study was to increase the oil oxidative stability by producing an optimum formulation due to the combination of grapeseed and sesame oil. For this purpose, some of the qualitative properties of the optimum formulation were investigated during frying process.

Nanodelivery systems for d-limonene; techniques and applications.

The d-limonene (DL), a bioactive ingredient in citrus peels, is a monoterpene, volatile, and aromatic flavor which has antioxidant, anti-inflammatory, and anti-cancer properties and many health-promoting effects. To protect DL against the harsh conditions during the processing and storage, its entrapment in biocompatible, biodegradable and safe nanodelivery systems can be used. This review highlights recent studies on nanocarries used as delivery systems for DL including polymeric nanoparticles, micelles, nanoliposomes, solid lipid nanoparticles, nanostructured lipid carriers, nanosuspensions, and nanoemulsions for DL.

Sugar beet pectin extracted by ultrasound or conventional heating: a comparison.

The yield and quality of sugar beet pulp pectin obtained by ultrasound-assisted extraction (UAE) were compared to those obtained by conventional heating. Extraction temperature (70-90) °C, extraction time (2-4) h and pH (1-1.5) were considered as the variables for the conventional extraction while ultrasound frequency (20-60) kHz, time (10-30) min and amplitude (60-100%) were considered as the variables for UAE.

assessments for predicting the bioavailability of nanoencapsulated food bioactives and the safety of nanomaterials.

Use of nano-sized materials to design novel delivery systems is actually a double-edged sword regarding the enhancement of absorption and bioavailability of encapsulated bioactives as well as the unpredictable phenomena inside the living cells causing health concerns. So, comprehensive investigations on the use of nanomaterials in foods and their biological fate are needed. To reach this goal, both in vitro and in vivo techniques have been extensively applied.

Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube () grown in Iran.

The aim of the present study was to investigate the biological activities of the ultrasound-assisted extracts obtained from pulp and seed of jujube () fruits. To reach this purpose, total phenolic content (TPC), total flavonoid content (TFC), total pro-anthocyanin, DPPH radical scavenging activity, rancimat test, as well as antimicrobial activity and cytotoxicity test of both jujube pulp and seed extracts were evaluated. Total phenolic content (TPC), total flavonoid content (TFC), and total pro-anthocyanin in pulp extract were higher than those obtained from seed extract.

A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging.

Chitosan is mainly derived from seafood by-products and the thereof chitosan nanoparticles (CNPs) are known as nontoxic, biocompatible, biodegradable and functionalized nanostructures. CNPs, as green fillers, showed an appropriate potential in reinforcement of various biodegradable composites for food packaging and biomedical applications. After evaluation of different fabrication approaches and characterization techniques of CNPs, the changes in physical, mechanical, thermal, structural, morphological, and antimicrobial attributes of nanobiocomposites as a result of CNPs addition are discussed.

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation.

Protein-polysaccharide interactions offer opportunities for designing the new functional foods with applications in the food and pharmaceutical industries. In this work, we microencapsulated black raspberry water extracts by double emulsion technique prior to complex coacervation using gelatin and gum Arabic to diminish the instability of their anthocyanins (ANCs) as water soluble compounds, particularly under harsh processing and storage conditions. Subsequently, optical microscopy, moisture, hygroscopicity, solubility, particle size, loading capacity, zeta potential, color parameters (L*, a*, b*, C, H° and TCD), stability, Fourier transform infrared spectroscopy (FTIR), and thermal behavior were evaluated.

Identification and biological activity of the volatile compounds of Glycyrrhiza triphylla Fisch. & C.A.Mey.

Chemical composition and biological (antimicrobial, antioxidant and cytotoxic) activities of essential oils (EO) obtained from the aerial parts of Glycyrrhiza triphylla Fisch. & C.A.