encapsulation

Although many studies have demonstrated the significance of using natural plant additives and encapsulating plant extracts in meat products to mitigate the adverse effects of chemical additives, research in this area remains limited. Hence, the current study investigated the effects of sour tea extract (Hibiscus sabdariffa L.) on enhancing the physicochemical and sensory characteristics of beef sausage. The study assesed the phenolic content of hydroalcoholic extract of sour tea using the Folin-Ciocalteu method, as well as its antioxidant activity via the DPPH assay at concentrations of 500, 1000, 1500, and 2000 ppm of the extract. The characteristics of the capsules containing this extract, including particle size, zeta potential, efficiency, solubility, mass density, morphology, and the physicochemical characteristics of the meat products containing these capsules including the amount of thiobarbituric acid, color, and sensory attributes were evaluated. Data analysis was conducted using one-way analysis of variance. The results indicated that the total phenolic content in sour tea extract was 174.6 mg of gallic acid per gram of extract, and the highest antioxidant activity was observed at concentrations above 1500 ppm of the extract. The particle size of the extract ranged from 108.517 to 646.369 micrometers, and physicochemical parameters such as zeta potential, efficiency, solubility, mass density, and capsule morphology were within appropriate ranges. During storage, the amount of thiobarbituric acid compound increased in the control sample, and this difference was significant compared to the sample containing 1500 ppm of sour tea extract. Additionally, with increasing storage time, the L color factor decreased, but sensory evaluation indicated that the treatments received acceptable scores. Overall, the results of this study demonstrate that sour tea extract, whether in free form or encapsulated, can serve as a natural additive to enhance the quality and improve the sensory properties of beef sausage, potentially replacing chemical preservatives.

This study showed the potential of the electrospinning (in this case electrospraying) technique to produce whey protein concentrate (WPC) micro and nanocapsules for applications in the encapsulation of canthaxanthin. The results showed that the solution concentration, feed solution flow rate and applied voltage had a direct effect  on the encapsulation efficiency. by increasing of the solution concentration, feed solution flow rate and applied voltage, the encapsulation efficiency increased. The results showed that solution concentration was the most effective factor in electrospraying, because its scale estimate was highest. According to the results of analysis of variance (ANOVA) for this model, the regression model suggested a significant value for both linear and quadratic terms at P < 0.05. Also in order to obtain 0.93% encapsulation efficiency, optimum  point was found at the emulsion concentration of 39.4%, feed solution flow rate of 12.2 ml/min, applied voltage of 17.5 kV, and 17.1cm distance between needle tip and collector.

Today, consumers' desire for beneficial food products such as probiotic drinks is increasing, therefore, in this research, the production of a beneficial synbiotic dairy drink based on milk, Ganoderma extract and Lactobacillus casei azad and capsules has been done. In the first phase of extracting ganoderma by percolation method, in the second phase of encapsulation of probiotic bacteria and in the third phase, a beneficial dairy drink was produced. Statistical analysis was performed using spss V.25 software at the level of probability (p ≥ 0.05). The results of this research showed that the average hydrolysis of milk protein increased until 40 hours and then decreased until 120 hours.The sensory evaluation of the aroma score in some of the drink treatments showed a statistically significant difference, so that the drink containing Ganoderma extract and Lactobacillus casei capsules had the highest and the drink prepared from the extract alone had the lowest aroma score. The pH analysis showed that lactic bacteria At the end of the logarithmic growth period, the pH has been reduced to 4.5, which is important from a technological point of view and preventing the growth of other unwanted microorganisms. Also, the results of total bacterial count, Escherichia coli and Staphylococcus aureus bacteria count were negative and no growth was observed. Therefore, it can be said that the ultra-beneficial dairy drink produced in this research is a product with an average shelf life and can be offered for 30 days in the best case to have the most health benefits

Curcumin is a bioactive, lipholitic natural compound with anti-Oxidant, anti-inflammatory, anti-microbial and anti-cancer activities. Bioavailability and beneficial effects of Curcumin are restricted by its low solubility in water. Gum Mastic is a natural resin obtained from broad-leaved variety of Pistacia lentiscus. In this study Gum Mastic was modified by solvent treatment at the first. Then microparticles containing Curcumin were prepared by emulsion solvent evaporation method. Effects of 4 factors, including the type of Gum Mastic (natural/ modified), the ratio of natural and modified Gum Mastic, the Gum Mastic -Curcumin ratio (1-3) and the amount of Magnesium Stearate (10, 15 and 20% basis Gum Mastic weight) were investigated by combined statistical design in Design-Expert software. The stability, biological protection, encapsulation efficiency and loading capacity and release rate were investigated in order to determine the optimal microcapsule. The results showed that by increasing the ratio of Gum Mastic to Curcumin, the of modified Gum Mastic ratio and decreasing the amount of Magnesium Stearate, the encapsulation efficiency and loading capacity were increased and encapsulated Curcumin loss percent was decreased after 14 and 30 days. Optimal microcapsule was obtained with the ratio of gum mastic to curcumin 3:1, the proportion of modified mastic gum 100% and magnesium stearate 10%.

Propolis is rich in bioactive compounds, including antioxidant and antimicrobial compounds, therefore it is necessary to protect these sensitive compounds by high-performance methods such as encapsulation. The purpose of this research was to produce nanoparticles containing the propolis extract and to investigate its physicochemical characteristics. In this research, propolis was extracted with ethanol-water (70:30) solvents and protein nanoparticles containing it were prepared. Then, the dynamic light scattering characteristics, the encapsulation efficiency, the detection of crystalline and amorphous structure, and the interactions between the core and wall materials in nanoparticles were measured. To analyse the results, analysis of variance method was used, using SPSS software. The results of the dynamic test and encapsulation efficiency showed that with the increase in the amount of core and wall materials, the encapsulation efficiency, particle size and PDI increase. In the formulation with the same amounts of protein, with the increase in the concentration of propolis extract, the amount of negative charge of zeta potential also increased. The results of the XRD device showed that the treatments, 6 and 8, had the highest values of L and a, respectively. The graphs obtained from the FT-IR test showed that there were very minor changes in the form of peak displacement or symmetrical changes in the nanoparticles containing propolis extract compared to the control nanoparticles. This research showed that in the preparation of nanoparticles, the larger the amount of nuclear material, the larger the size of the resulting nanoparticles, the crystal intensity and the encapsulation efficiency.

Today, food is considered as a source of nutrition. Foods are known as health-giving substances for consumers due to their natural bioactive substances.  Phenolic compounds that are found in the peel of pomegranate fruit are among the bioactive compounds. These materials can be used by nanocarriers to enrich food.  The purpose of this study is to investigate the phenolic compounds present in five cultivar of Iranian pomegranate peels using the nano method and to further investigate the chemical properties of pomegranate peel extract, including antioxidant, extract extraction efficiency and phenolic properties. This investigation was done by standard curve of gallic acid according to folin-ciocalteu method. Also, the characteristics of the resulting encapsulation were investigated using particle size analysis and zeta potential. The purpose of their comparison is to achieve the highest efficiency among five pomegranate cultivars.  The results of the study showed that the peels of the collected pomegranates have significant differences (at the probability level of one percent p<0.05) in terms of physicochemical properties. Examining the results obtained from the physicochemical properties of pomegranate peel extract indicated that white peel pomegranate (Grech Shahwar) had the highest amount of phenolic compounds (78.00±6.72 mg equivalent to gallic acid per 100 grams). It also had the highest antioxidant property of 42%.  According to the results obtained from this research, it can be said that the capsules containing pomegranate peel extract (white skin type of Gherch Shahwar) have the best encapsulation efficiency (71%).  The use of nanocarriers containing this cultivar of pomegranate in food can have a significant effect on the preservation and stability of compounds sensitive to environmental changes.

The purpose of this research is to encapsulate the phenolic compounds of rhubarb stem's juice with chitosan and soy protein isolate and checking their effects on the properties of pomegranate juice. For this purpose, the phenolic compounds of rhubarb stem's juice were extracted by methanol and encapsulated with chitosan and soy protein isolate by nanoemulsion method, and finally the resulting microcapsules and nanocapsules were used to enrich pomegranate juice samples. The highest percentage of encapsulation efficiency of phenolic compounds was with soy protein isolate (45.26%). The results of SEM images showed that the particles were relatively spherical and with a relatively smooth surface, also chitosan nanocapsules with an average size of 281.4 nm and soy protein isolate microcapsules with an average size of 22.33 µm were formed. The results of pH analysis showed that the samples enriched with chitosan nanocapsules and soy protein isolate microcapsules showed more and less pH decrease than the control samples during the storage period. The results of DPPH radical scavenging activity showed that the enrichment of pomegranate juice with chitosan nanocapsules increased the antioxidant activity of the samples for up to 3 months of storage.

The production of dairy products containing probiotic bacteria with valuable nutritional properties is one of the most important issues in the food industry. The purpose of this research is to investigate the survival of Lactobacillus rhamnosus (GG) probiotic bacteria in free and encapsulated form in mocha milk and their effect on milk characteristics during 21 days of storage at 4 °C. Sodium alginate, sodium alginate-whey protein and sodium alginate-inulin were used for encapsulating Lactobacillus rhamnosus (GG) by extrusion method. The carrier materials used for encapsulation did not have a significant effect on the efficiency of the encapsulation and all the carriers provided more than 90% encapsulation efficiency. According to a similar pattern, the pH of all mocha milk samples significantly increased and acidity decreased during the storage period, but the changes in pH and acidity were higher in mocha milk containing free Lactobacillus rhamnosus (p<0.05). DPPH free radical inhibition power and total phenol content in mocha milk containing Lactobacillus rhamnosus (GG) coated and free capsules were higher than control. Therefore, the addition of probiotic bacteria led to the improvement of the performance of mocha milk containing Lactobacillus rhamnosus (GG) coated and released capsules. Also, the survival rate of encapsulated Lactobacillus rhamnosus (GG) was significantly higher compared to free Lactobacillus rhamnosus (GG) (p<0.05). The coated capsule significantly reduced the desirability of mocha milk tissue containing Lactobacillus rhamnosus (GG) coated capsule (p<0.05), but it had no effect on other sensory characteristics.

Co-microencapsulation technique is a common method to increase the efficiency of probiotics during the process as well as their controlled and targeted release in the gastrointestinal tract. Thus, in the current research, to improve the viability of microorganisms in harsh gastrointestinal condition, the probiotic bacteria Lactobacillus rhamnosus was encapsulated in sodium alginate and pectin (as co-microencapsulating wall materials) using extrusion technique and then freeze-dried. Then the samples were placed in simulated conditions of stomach (pepsin enzyme, pH = 1.8) and small intestine (bile salt (bile oxalate) and pancreatin enzyme, pH = 6.8) for a total of 5 hours. Samples of optimal (co-microcapsule) and control (free cell and microcapsule) were characterized to investigation of physicochemical properties using FE-SEM, XRD and FT-IR assay. According to obtained results, the survival rate of free cells reduced to 62.52% after the passage through the gastrointestinal tract, while the viability of co-microcapsules and microcapsules reached 83.49% and 74.83%, respectively. Therefore, it is worth mentioning that the performance of co-microencapsulated probiotics was much higher than the acceptable level, due to the synergistic effect of the bioactive substances used. In summary, this study demonstrated that the co-microencapsulation network could be employed as a new system in the preservation of probiotics in the functional food industry.

Caffeine is one of the most common bioactive compounds in the world that can enhance mental and physical performance However its bitter taste has created challenges for the use of this compound in food. Nano-encapsulation technology, such as the use of liposomes, is one of the simplest ways to overcome this issue. In this research, caffeine was encapsulated in nanoliposomes coated with chitosan and then the drink powder enriched with caffeine nanochitosome was produced.
 
 In this research, pure caffeine powder was purchased and stored in dry environment at room temperature. Ethanol (96%) and acetic acid were obtained from Mojallali Company, Tween 80 from Merck Company (Germany), lecithin (P3556), cholesterol (C8667), and chitosan (medium molecular weight) purchased from Sigma Aldrich Company (Germany). Sugar, essential oil and citric acid used in the formulation of the drink were purchased from a local store.
 First, nanochitosomes in ratios of 9:1, 8:2 and 7:3 lecithin-cholesterol, were prepared using thin-layer hydration method. Then, the particle size and zeta potential were measured to determine the characteristics of the produced particles. Encapsulation efficiency was measured for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios. The stability of the chitosomal sample with a ratio of 9:1 lecithin-cholesterol was evaluated through visual observation of precipitation formation and the amount of release of encapsulated caffeine during 60 days of storage at ambient temperature was calculated. FTIR was performed for each of the components of the wall of chitosomes, caffeine powder, chitosomal solution containing caffeine and chitosomal solution without caffeine with a ratio of 9:1 lecithin-cholesterol. Nanochitosomes with 9:1 lecithin-cholesterol ratio were used in the formulation of beverages due to having the smallest particle size, favorable zeta potential, the highest microencapsulation efficiency, and high stability during storage. The drink samples were prepared in different formulations (samples containing 3 and 5% free caffeine solution, samples containing 3 and 5% chitosomal caffeine solution and the control sample). Then, the drinks were evaluated in terms of sensory characteristics and other physico-chemical characteristics (pH, acidity, Brix degree, etc.). The drinks produced were turned into powder with a freeze-dryer machine, and two important characteristics of powdered products, i.e. water solubility index and their hygroscopicity, were evaluated.
 
 The average particle size and zeta potential for different ratios of lecithin -cholesterol were obtained in the range of 133.3-443.6 nm and +40.96 to +48.36, respectively. The encapsulation efficiency for 9:1, 8:2 and 7:3 lecithin-cholesterol ratios were 91.2%, 86.18% and 79.09 %, respectively. The chitosomal sample with 9:1 lecithin-cholesterol ratio showed good stability during 60 days of storage at ambient temperature. FTIR results showed that caffeine was loaded in nanochitosomes. The results of the sensory evaluation of the prepared beverages showed the acceptability of the taste of the samples containing caffeine nanochitosome compared to the samples containing free caffeine, which indicates the success of chitosomal nanocarriers in covering the bitter taste of caffeine. The results of measuring the color of different drink samples showed that there is no significant difference between the color of samples. The results of measuring pH and acidity did not show significant differences between different drink samples. The results of measuring the solubility of different drink powder samples showed that the samples containing caffeine nanochitosomes have low solubility compared to other drink powder samples. Also, the hygroscopic amount of the drink powder containing caffeine nanochitosomes was lower than the other samples, which is considered as an advantage for powdered products.
The results obtained in this research showed that nanochitosomes are an efficient system in covering the bitter taste of caffeine. Therefore, with the production of caffeine nanochitosomes and its usage in the formulation of powder drinks, it is possible to produce energizing and desirable drinks without the need to use high amounts of sucrose.

Wheat germ is the embryo of the wheat grain and is abundant in tocopherol, protein, and omega-3 fatty acids. Wheat germ has high enzyme activity, which reduces its shelf life. Wheat germs are often eliminated during the milling of wheat grains to extend the shelf life of the flour and avoid the formation of an unpleasant taste in the flour. The goal of this study was to enhance the storage life of wheat germ by freeze-drying encapsulation using guar, carboxymethyl cellulose, and Persian gums. The current study employed a 1:0.05 ratio for maltodextrin: different gums mixes, and physicochemical and microbiological tests were performed on the samples throughout a 360-day storage period. The collected data was evaluated using a completely random design. SPSS was used for statistical analysis of the samples, and averages were compared using Duncan's test at a significance level of 1%. The results showed that the amount of peroxide in CMC gum treatment decreased with time. Anisidine and totox levels were also reduced by Persian gum and maltodextrin. The amount of yeast in maltodextrin, Persian, CMC, and guar treatments decreased, whereas total bacterial count values increased in Persian gum, guar, maltodextrin, and CMC treatments. Investigating wheat germ encapsulation to extend product shelf life revealed that the efficacy of this technology is dependent on the kind of wall material as a primary parameter. The mixing of various gums and materials with other gums may be useful in increasing the physicochemical characteristics of the resulting microcapsules.

The use of medicinal plants in food has a long history. Flaxseed oil and eucalyptus essential oil are highly regarded due to their biological properties. In this research, the aim is to investigate the antimicrobial properties of zein nanofibers containing flaxseed oil and eucalyptus essential oil to control staphylococcus aureus and escherichia coli bacteria in a laboratory environment. For this purpose, flaxseed oil mixed with eucalyptus essential oil in zein solution. Then, it was converted into nanofibers using an electrospinning machine. In order to study the characteristics and antimicrobial properties of the nanofibers, tests including scanning electron microscopy (SEM), fiber diameter determination with Image J software, atomic force microscopy (AFM), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) were performed. Investigation of antimicrobial properties of produced nanofibers by disk diffusion method were performed. The SEM results showed that the morphology of the electrospun fibers was uniform and free of beads. AFM images represented three-dimensional and tubular images of fibers obtained from electrospinning zein/flaxseed oil/eucalyptus essential oil. The X-ray diffraction pattern showed an increase in the crystallinity intensity of the treatments compared to the control sample. Based on thermal analysis results, eucalyptus and flaxseed oil increased the thermal stability of zein nanofibers. The results showed that the addition of flaxseed oil to eucalyptus essential oil strengthened the antimicrobial properties of nanofibers. According to the results of the present research, the zein/flaxseed oil/eucalyptus essential oil fibers can be used as natural antimicrobials.

Breast cancer is the second leading cause of cancer-related death among women in the world. To date, chemotherapy has been the most common treatment for breast cancer. However, some natural compounds have been used as chemical alternative treatments for breast cancer due to their wide range of bioactive properties and low toxicity in human and animal models. Curcumin is a natural polyphenol with anti oxidant, anti-inflammatory, anti-microbial and anti-cancer properties. The therapeutic capability of Curcumin is remarkably restricted by its low solubility in water and low bioavailability. Therefore, it needs suitable carriers. Mastic gum is a natural resin obtained from broad-leaved variety of Pistacia lentiscus. The purpose of this research is to investigate the morphological characteristics, zeta potential, particle size distribution, release mode in the simulated oral environment, and the effects of modified Mastic gum microcapsule containing curcumin on MCF-7 cell line.

This study was performed by an in vitro assay and the anticancer effects of Mastic gum microcapsule containing Curcumin were determined by MTT (3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide). The surface morphology, zeta potential and particle size distribution of modified Mastic gum microcapsule containing curcumin was investigated by FE-SEM, Zetasizer respectively.

The images obtained from the scanning electron microscope showed that the modified Mastic Gum Microcapsule containing Curcumin had a smooth surface, without pores and a spherical appearance. The microcapsule particle size was in the range of 2093-5050 nm, the average size of the particles (equivalent radius) was 3093 nm. Zeta potential was measured -4.66±0.2(mv). Correlation coefficient in the Korsmeyer-Peppas mathematical model to evaluate the release pattern of curcumin from the modified Mastic Gum Microcapsule containing Curcumin had the highest value. Furthermore, results of MTT analysis demonstrated that modified Mastic gum microcapsule containing Curcumin had more cytotoxic effect (reduction effect) on breast cancer MCF-7 cell line, after 48 and 72 h of incubation compare free Curcumin in same dosage. The IC50 of modified Mastic gum microcapsule containing Curcumin was found to be 3.830 µg ml-1 after 48 h of incubation, while that of free Curcumin was calculated to be about 6.460 µg ml-1. The IC50 of modified Mastic Gum microcapsule containing Curcumin after 72 h incubation was found to be 2.014 µg ml-1, while that of free Curcumin calculated to be about 4.528 µg ml-1.

Our findings indicated that modified Mastic gum microcapsule containing curcumin had significan reduction effect on human breast cancer cell MCF-7 cell line in compare free Curcumin. Furthermore, our results showed that the surface morphology, zeta potential and particle size distribution of modified Mastic gum microcapsule containing Curcumin were suitable for using in food and drug product basis mouth releasing.

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).

Today, the role of probiotics has been confirmed as beneficial microorganisms that play a role in improving health, preventing, and controlling host clinical disorders. According to the World Health Organization, if probiotics are prescribed to the host in sufficient and appropriate amounts, they can be very beneficial for health. In order to transfer the effects of probiotics to the consumer, it is necessary for probiotic microorganisms to be metabolically stable, active in food products, and able to survive in most parts of the digestive tract while also providing their beneficial effects in the host intestine. One major issue in this field is the ability of probiotic cells to survive physical and chemical attacks during their journey through the digestive system to the intestine. Recent advances have focused on improving micro-scale encapsulation techniques in order to achieve high cell viability, resistance to stomach acid, temperature resistance, and longer shelf life. However, these microencapsulation approaches still face limitations and challenges in terms of clinical translation. This present study offers a brief overview of the current progress of various probiotic encapsulation methods, with a particular emphasis on modern and emerging single cell encapsulation strategies that use nanocoatings for individual probiotic cells. Furthermore, the advantages of different nanoencapsulation methods are discussed, and future developments in coated probiotics with advanced properties and health benefits are anticipated.

 Natural preservatives extracted from herbs are important sources for bioactive compounds that can be used in protection of food products. Essential oils are aromatic oily liquids, obtained from plant material like flowers, buds, seeds, leaves, and roots. Unfortunately, most natural compounds are biologically instable, poorly soluble in water and they distribute poorly to target sites. Currently, some novel methods have been introduced in order to improve their stability and their bioavailability, among which is the use of liposomal encapsulation. Microencapsulation reduces reactivity with the environment (water, oxygen, light), decreases the evaporation or the transfer rate to the outside environment, promotes handling ability, masks taste and enhances dilution to achieve a uniform distribution in the final product when used in very small amounts. Essential oils, as natural extracted compounds extracted from plants, are unstable compounds with low water solubility and unable to achieve target cells. Essential oils encapsulation by nanoliposomes is a novel method for increasing their biological activity and protecting them from destructive factors. The aim of this study was production and optimization of nanoliposomes containing Z. teniur essential oil and investigating their antibacterial effects against pathogens (Staphylococcus aureus and Escherichia coli).
 
 Lipid film hydration method was used to produce nanoliposomes containing Z. teniur essential oil. Soy phosphatidylcholine and cholesterol were the main wall materials and chloroform was used as the mixing solvent . The particle size of nanoliposomes and their zeta-potential were investigated using laser diffraction method. In order to determine the minimum inhibitory concentration and the minimum bactericidal concentration of Z. teniur essential oil against examined bacteria, serial dilution method was used. Also, antioxidant activity of free and nano-encapsulated essential oil of Z. teniur was determined by DPPH method.
 
 According to the results, highest encapsulation efficiency achieved by using 80:20 ratio of soy phosphatidylcholine to cholesterol in nanoliposomes’ wall structures. In general, by increasing the ratio of phosphatidylcholine to cholesterol, encapsulation efficiency was improved. Zeta-potential of nanoliposomes was equal to -5.3 mv and mean particle sizes were in the range of 94.7-119.9 nm. Results indicated that essential oil ejection from nanoliposomes has direct relation to the time of storage and after 30 hours, ejection rate will increase considerably. Ejection rate was higher in phosphate buffer pH=7.4 in comparison with phosphate buffer pH=5.4. Minimum inhibitory concentration and minimum bactericidal concentration of free essential oil against Escherichia coli was 100 and 175 (µl/ml) respectively. Although, Minimum inhibitory concentration and minimum bactericidal concentration of nanoliposomes containing Z. teniur essential oil were equal to 75 and 150 (µl/ml) respectively. Also, results shown that , minimum inhibitory concentration and minimum bactericidal concentration of encapsulated Z. teniur essential oil against Staphylococcus aureus were lower in comparison with free form of Z. teniur essential oil. Staphylococcus aureus (as Gram-positive bacteria) was more susceptible than Escherichia coli (as Gram-negative bacteria).
 
 Encapsulation of Z. teniur essential oil by nanoliposomes led to improve antibacterial effects of essential oil against Staphylococcus aureus and Escherichia coli. Also, investigating of antioxidant activity showed that encapsulated Z. teniur essential oil in nanoliposomes was more effective than free form of Z. teniur essential oil in scavenging of DPPH free radicals. Using nanoliposome encapsulation technology can be an effective way for increasing the efficiency of natural antibacterial compounds and essential oils encapsulated in nanoliposomes are suitable alternatives for synthetic preservatives used in food industry nowadays. The use of liposomes containing Z. teniur essential oil can provide the necessary protection against growth of spoilage and pathogenic microorganisms such as Staphylococcus aureus and Escherichia coli in food products.

The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were spun using chitosan/gelatin in ratios of 1:6, 1:8 and 1:10 and ajwain concentrations of 20 and 40%. Solution properties (i.e. viscosity and electrical conductivity) were measured. Encapsulation efficiency and loading capacity data illustrated an enhancement with increasing of essential oil concentration. Fibers diameter and morphology were studied by scanning electron microscopy (SEM). The chitosan/gelatin nanofibers with ratio of 1:6 containing 40% essential oil had the highest encapsulation efficiency (99.9%), loading capacity (39.9%) and the smallest diameter (146 nm). Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR) proved that during electrospinning, no any chemical interaction was occurred between ingredients and differential scanning calorimetry (DSC) data showed that essential oil was well encapsulated in nanofibers. Antioxidant properties were analyzed by 2,2-diphenyl-1-picrylhydrazylradical and approved the efficiency of encapsulation for protection of antioxidants.