microencapsulation

Food processing is one of the most important industries, and it has undergone many changes due to the increasing demand for high-quality food. Attention to preserving nutrients and not changing the texture and color of products indicates the need to use technologies with lower temperatures because older technologies usually use high temperatures. Today, the health effects of food are among the most important factors in the acceptability of a product. In newer processes, it is possible to preserve all kinds of vitamins and the quality and color of the final product with less heat. Among these processes, we can mention membrane filtration, bacteriocins, microencapsulation, ultrasound, extrusion cooking, and irradiation. In addition to maintaining the quality and nutrients of the product, the above methods are also cost-effective and environmentally friendly, which clearly shows the need to pay more attention to them to maintain health, along with economic and environmental issues. Encapsulating nutrients also preserves the substances in ecological conditions and the digestive tract, which has led to this method receiving more attention from specialists today. In this article, various types of modern processing methods in the food industry have been investigated.

The viability of probiotics in sensitive environments, particularly gastrointestinal conditions, is of significant importance. In this study, the microencapsulation technique was used to increase the viability of probiotics (Lactobacillus acidophilus La5) under simulated gastrointestinal conditions. These bacteria were microencapsulated using the emulsification method in a matrix of Sodium alginate and Sodium caseinate at five concentration levels, individually and in combination. Then it was examined for viable cell count, encapsulation yield, survival against bile salts, and viability against gastric acid and intestinal fluid with and without bile salts. Our results showed significant differences between the treatments in all tests when comparing the average data (p<0.05). The survival of free cells in digestive conditions decreased sharply; however, microencapsulation acted as a protective role, and the survival of microencapsulated strains was higher than that of free cells. The results showed that microencapsulation acts as a protective mechanism for improving the viability of microencapsulated strains compared to free cells. On the other hand, the combination of Sodium alginate and Sodium caseinate as an encapsulant can significantly increase the bacteria's resistance to digestive conditions (p<0.05). Among the treatments, the free cells (L-FC) treatment showed the lowest survival against the simulated digestive environment. In the viability test in the intestinal environment with bile salt, no live cells were present after 300 minutes. However, in contrast, the treatment 75% Sodium alginate + 25% Sodium caseinate (L-SA3SC1), had the highest encapsulation yield and exhibited the best protective effect against bile salts, gastric acid, and intestinal fluid. In conclusion, microencapsulation using the emulsification method with a combination of Sodium alginate and Sodium caseinate effectively enhances the survival of Lactobacillus acidophilus. It thus can significantly benefit human health, particularly in improving gastrointestinal diseases.

The aim of the current research was microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria by coacervation complex method and sodium caseinate and pectin coatings. Sodium caseinate and pectin have electrostatic attraction together at pH=4 and form a complex. Using a scanning electron microscope, the morphology of coacervates was investigated. The properties of pectin and sodium caseinate complexes were investigated by infrared spectrometry tests and measuring the size and distribution of particles. Physicochemical characteristics such as water absorption, pH and acidity and sensory characteristics were also investigated. The results showed that the efficiency of microencapsulation of bacteria by coacervation method was 66.6%. The particle size was 1.565 micrometers and the zeta potential was reported as -16 mV. Electron microscope images showed spherical coacervate without holes and wrinkles on the surface. The results of infrared spectroscopy also showed the creation of electrostatic interactions between pectin and sodium caseinate. Also, microencapsulation of bacteria caused a significant change (p>0.05) in pH (4.6 ± 0.091) and yogurt acidity (1.1 ± 0.03) compared to pH (4.6 ± 0.1). And the acidity of yogurt (0.8±0.01) produced with free bacteria did not. The water content of yogurts produced with microencapsulated bacteria (40±1.1) was reduced compared to yogurts produced with free bacteria (45±0.9) (p<0.05). Bacterial encapsulation has a negative effect on color sensory characteristics. It did not have the smell and taste of the produced yogurts (p>0/05), but a significant difference was observed in the texture of the yogurts produced with microencapsulated bacteria compared to the yogurts produced with free bacteria (p<0/05).

In the present study, the antioxidant, anti-cancer and antibacterial properties of Mentha pulegium L extract and nano-extract were investigated. For this purpose, pennyroyal extract was extracted using ultrasound method and the amounts of phenolic compounds and chemical compounds of the extract were measured. The results showed that the amount of total phenolic compounds in pennyroyal extract was 75.64 ±1.25 mg/ g gallic acid per gram and the most components of the extract included cis-piperitone epoxide (28.25%), pulegone (19.98%), Menthone (13.89%) and Piperitenone oxide (9.95%). The extract was coated with maltodextrin-whey protein concentrate and the properties of the nano-extract including nanoparticle size, zeta potential and microcoating efficiency were determined. According to the results, the particle size of pennyroyal extract was equal to 100.14± 5.89 nm, the zeta potential was equal to 17.44±0.52 mV and the microcoating efficiency was equal to 60.06 ± 3.11%. The results of the electron microscope showed that the structure of the nanostructure is a structure without the presence of pores and cracks, obvious defects. Also, the antioxidant properties of the extract and nano-extracts were determined by free radical scavenging of DPPH and the regenerative power of iron, the antibacterial properties through the growth of diameter against pathogenic bacteria and the anti-cancer properties against SW742 cells (colon cancer cells). The results showed that the extract and nano-extract had high antimicrobial properties and with increasing the concentration of the extract, the antioxidant and anticancer activity of the extract increased and the antimicrobial, anticancer and antioxidant activity of the nano extract was significantly higher than extract (P <0.05). Based on the results of this study, pennyroyal nano extract can be a suitable alternative to common synthetic antimicrobial and antioxidant compounds.

In general, various physicochemical changes can occur in bread in post-baking conditions, known as staleness. Certain additives and improvers are seemingly practical for retarding the staleness of bread. Therefore, the present study investigates the effect of different concentrations (50% and 40%) of date pit microencapsulated with the fluidized-bed method and using maltodextrin, mangosteen gum, and MCT oil (Medium Chain Triglyceride) as coating materials added in the formulation of Baguette bread on staleness and organoleptic properties of the bread. According to the results, bread samples with 1% nanocapsules containing 40% concentration of date pit extract showed the highest moisture (38.41%), highest volume (284.21 cm3), minimum staleness in periods of 24, 48, and 72 h after baking, lowest changes in the temperature of bread center (20 to 132 ℃), and the most desirable organoleptic properties (α=1%). However, the highest phenolic content (231.12 mg GAE/μl) was measured in bread samples with 3% nanocapsules containing a 50% concentration of date pit extract (α=1%).

Essential oils are natural volatile compounds derived from plant materials. The application of essential oils in food industry is limited due to their instability, strong flavor and decomposition against environmental and chemical conditions such as light, humidity, oxygen, etc. In recent years, utilization of essential oils as natural additives has been increased in recent years, researchers have proposed encapsulation as a way to increase the stability of essential oils in food systems. The purpose of this study was to prepare microencapsulated mustard essential oil with different ratio of wall materials (gum Arabic (GA): maltodextrin (MD)) using spray dryer. The chemical composition of mustard essential oil was determined by the use of gas chromatography−mass spectrometry (GC-MS). Then, in order to obtain an emulsion with desirable properties, 5 emulsion treatments containing different proportions of gum arabic and maltodextrin (20%w/v) were prepared (GA-MD: 100/0, 75/25, 50/50, 25/75, 0/100), afterward the droplet size, viscosity and stability of emulsions were determined. Prepared emulsions were introduced into spray dryer (inlet and outlet air temperatures of 150 and 68 degrees Celsius respectively and feed rate 2 ml/min) and the properties of the powders (moisture, wettability, density, encapsulation efficiency, loading capacity, color and microstructure) were investigated. Allyl isothiocyanate (39.88%) was the main component of mustard essential oil. According to the obtained results, utilization of higher concentration of gum arabic directed to the formation of emulsions with smaller droplets, better stability and lower phase separation. The highest moisture content in powders was related to GA-MD100/0 treatment (6.72%) and the lowest was observed in GA-MD25/75 sample (3.17%). In general, reduction of the gum arabic ratio and enhancement of maltodextrin, increased the density of microcapsules (p<0.05). Furthermore, due to the lighter color of maltodextrin the L* value of the powders increased, while a* and b* values reduced (p<0.05). The GA-MD 25/75 sample exhibited the highest encapsulation efficiency (94.72%) and loading capacity (18.92%). The scanning electron microscopic (SEM) images indicated that all of the microcapsules were spherical, but in sample with 25% gum arabic and 75% maltodextrin no wrinkles, cracks or dents were observed compared to the other treatments. Finally, the treatment containing 25% gum arabic and 75% maltodextrin (GA-MD25/75) was selected as the optimal sample. The results of the present study showed that different ratios of wall materials can influence on the properties of the prepared emulsions as well as the powders obtained from the spray drying process. Increasing the ratio of gum arabic as a wall material in mustard essential oil emulsions increased the viscosity and stability of emulsions and reduced the size of emulsion droplets. On the other hand, enhancement of maltodextrin ratio, could increase the micoencapsulation efficiency and loading capacity, Therefore and the treatment containing 25% gum arabic and 75% maltodextrin was selected as the optimum treatment with desirable characteristics.

The survival of probiotics in food products face various challenges during the production process. One of the emerging processes in the production of food products is 3D printing. The effect of this process on the viability of probiotics has not been studied so far. In this research, the effect of micro-encapsulation on cell viability during the process of 3D printing and cookie baking (based on waste from confectionery products) was investigated. First, the conditions for the production of micro-capsules were optimized by modulating the percentage of sodium alginate and calcium chloride solutions. Then, the effect of micro-encapsulation with different concentrations of micro-capsules (10, 5, 0% w/w) on the firmness of the dough texture was also investigated as an important factor in the printability of the dough. Finally, the cell viability was evaluated during the printing and baking process (150°C and 180°C for 10 minutes). The results of the microscopic images showed that with the increase in the concentration of sodium alginate and calcium chloride solution, the uniformity and sphericity of the micro-capsule increases. The efficiency of alginate-based micro-encapsulation in this method was 89.41%. The optimal concentration of micro-capsules in order to have the desired printability of baked dough, was reported as 5% w/w. Microencapsulation increased the survival rate of probiotics during 3D printing and baking. The survival percentage of microencapsulated probiotics (T2) after 3D printing and baking (150°C temperature) was 96.86% and 62.58%, respectively. Meanwhile, the survival percentage for the sample containing free cells (T1) was reported 60.77% and 43.05%, respectively. However, no viable probiotic cells were observed in both free and encapsulated cells conditions at 180°C.

The aim of the present study was to optimization of enriched yogurt with chia seed oil and mucilage. This purpose was done with the aim of maximizing omega-3 level and minimizing changes in physical and chemical properties (pH, titrate acidity, syneresis, dry matter, peroxide values and color changes) compared to the control sample. First, in order to increase the oxidative stability, chia seed oil was encapsulated with sodium alginate and chia seed mucilage using emulsification/ internal gelation method. The physical characteristics results showed that the enrichment caused a decrease in the syneresis, an increase in the water holding capacity and viscosity. Then, yogurt was enriched and optimized with free and encapsulated chia seed oil (0 to 4%) and chia seed mucilage (0 to 0.25%). The sample without chia seed mucilage and oil used as a control sample. The results of scanning electron microscopy images showed that the successful alginate-sodium-mucilage microfiber coating of chia seeds has been made with a uniform structure. Yogurt contained 3.41% encapsulated chia seed oil and 0.213% chia seed mucilage was selected as an optimum treatment. The results showed that the number of starter bacteria of optimum sample were not significantly different from the control (p˃0.05). The texture of the yogurts was found to be viscoelastic. The flow behavior index in all samples was less than one, which indicates the non-Newtonian (pseudoplastic) behavior of the samples. Herschel Balky model had R2 and lowest RMSE in both samples, which indicates the suitability of this model to investigate the shear flow behavior in terms of shear velocity of samples.

Microencapsulation is a common method to improve the viability of probiotic bacteria against environmental stresses. In this research, by using double emulsion with Persian gum, emulsion stability, physicochemical properties, microcoating efficiency and microcoating viability were investigated during storage and in a simulated gastrointestinal conditions of the digestive system. Encapsulation of Lactobacillus acidophilus in double emulsion (W/O/W) with Persian gum improved the survival under storage conditions at 4 °C for 28 days, and only 0.58 log decreased and free bacteria after passage 7 days reached zero. The microcoating efficiency was 88% and the emulsion stability was between 85% and 95.43%. The optical microscope image showed a distinct double emulsion. In the simulating conditions of the stomach, the number of bacteria decreased by 1.97 log for the micro-coated treatment and by 3.9 log for the treatment containing free bacteria, and in the simulating conditions of the intestine, it decreased by 0.45 log for the micro-coated treatment and for the treatment containing free bacteria. 1.3 decreased. The particle size was (525 nm), zeta potential (-44.68 mv) and dispersion index (0.33). The results showed that the use of Persian gum double emulsion improves the survival of Lactobacillus acidophilus against storage conditions and the simulated environment of the digestive system.

Tomato sauce is a widely used product in the world and in Iran that is widely used in various foods, especially fast food. In this regard, the preparation of symbiotic products from it will promote health.In this study, 3 levels of lactulose (0, 1 and 2%) and 3 levels of wheat fiber (0, 1.5 and 2.5%) were used as prebiotics and Lactobacillus acidophilus (La-5) was used as a probiotic.The results showed that the pH of the samples containing microencapsulated bacteria was lower than the samples containing free bacteria and similar to the control. The rate of syneresis of all samples was significantly different from the control (p <0.05). But rate of syneresis of microencapsulated samples was less than free. In terms of viscosity, except for the microencapsulated sample containing 2% lactulose and 2.5% fiber, there was a significant difference between the other samples and the control (p <0.05). In terms of microbial evaluation, the rate of bacterial reduction in treated samples was equal to one and in control two logarithmic cycles. Survival of microencapsulated probiotic bacteria was higher than free probiotic bacteria and had a significant difference with the control (p <0.05). The highest survival rate with microbial count of 5.023 × 107 cfu / ml was related to the sample containing 2% lactulose and 2.5% fiber in microencapsulated samples, Therefore, in addition to being superior to other samples in terms of physicochemical and rheological properties, the above sample is also considered a symbiotic product.

Chocolate is made of cocoa mass and sugar suspended in a cocoa butter matrix (Konar et al., 2016). One of the most important ingredients in chocolate manufacture is cocoa powder, which is a complex blend of proteins, polysaccharides, and lipids (Orkaz et al., 2020)In recent years, the global market of functional foods, especially supplements with probiotics, is expanding rapidly. Probiotics are the live microorganisms that, when administered in adequate amounts, provide health benefits to consumers (Tsuda et al., 2010). The health benefits of probiotics include preventing infectious diarrhea, decreasing cholesterol levels in the blood, reducing symptoms of lactose intolerance, increasing immunity to specific diseases, and acting as an antitumor/anticancer agent. Probiotic efficacy can be enhanced when these microorganisms are integrated into the diet, as interactions with food components can protect microbial cells as they pass through the gastrointestinal tract (Vindeola et al., 2011), influenced by the growing demand for functional chocolates that may help customers improve their health (Orkaz et al., 2020). milk chocolate, in particular, is known to be a source of a variety of physiologically active compounds with significant antioxidant activity, such as flavonoids and polyphenols (Todorovic et al., 2015).

Probiotic strains B. bifidum were obtained from the Persian Type Culture Collection (PTCC), Tehran, Iran. Bifidobacterium bifidum was grown in 18 mL MRS broth, supplemented with 0.05% L-cysteine hydrochloride (Sigma, Sydney, Australia) MMRS (Modified MRS) to provide an anaerobic environment, at 37 °C for 48 h under anaerobic conditions using the Gas Pak system (Anaerocult A, Darmstadt, Merck, Germany). The cultures were transferred into 180 mL MMRS for B. bifidum and incubated under the same conditions. The cultures were then reactivated by transferring 3–4 times in MRS broth and the cells were harvested by centrifuging at 1500 g for 15 min at 25_C (Eppendorf Centrifuge, 5810R, Hamburg, Germany) and washed twice with sterile 0.1% peptone solution. The final cell concentration was adjusted to 1.0 * 109 Cfu ⁄mL (Zomorodi et al., 2010). Preparation of the microencapsulated solution: The whey protein isolated micro-coating solution was prepared according to Tellioghlu harsa & cabuk (2015) method with some modifications. Thus, first a solution of 8% whey protein isolate was prepared and for protein denaturation, it was heated at 80 ° C for 30 minutes and then cooled to ambient temperature. To prepare the alginate coating solution, first a 2% alginate solution was prepared in sterile distilled water and after sterilization (at 121 ° C for 15 minutes) it was cooled. Microencapsulation of microorganisms: The extrusion technique was used to microencapsulate bacteria. After washing, the cultures were suspended in 5 mL of sterile 0.1% peptone solution and mixed with 20 mL of 2% (w⁄ v) sodium alginate solution and 20 mL of 8 % (w⁄ v) whey protein concentrate solution sterilized at 121_C for 15 min. The cell suspension was injected through a 0.11-mm needle into sterile 0.05 M CaCl2 (Merck, Germany). The beads were allowed to stand for 30 min for jellification, and then rinsed with, and subsequently kept in, sterile 0.1% peptone solution at 4_C. After filtering from sterile filter paper, the seeds were transferred to sterile plates and placed in the freeze dryer for 2 days at -130 ° C for drying, and after drying under sterile conditions, they were powdered.

Evaluation of survival of Bifidobacterium bifidum: Bacterial count results for probiotic chocolate increased from 7.33 Cfu/gr on the first day to 6.15 Cfu/gr on the 30th day and to 4.69 Cfu/gr on the 60th day, indicating that the probiotic chocolate retained its probiotic properties until the 30th day(P<0.05). Bacterial count results for microencapsulated probiotic chocolate increased from 6.48logcfu/gr to 6.33logcfu/gr on the 15th day and to 3.5 Cfu/gr on the 60th day, indicating that the microencapsulated probiotic chocolate retained its probiotic properties until the 15th day. Chocolate is one of the products that with increasing of water activity, the amount of damage to the product and the spoilage of the product is accelerated, and therefore it is necessary to pay much attention to the amount of aw. The results showed that probiotic chocolate has a higher water activity than plain chocolate, but not enough to cause probiotic bacteria activity in it (P<0.05). Investigation of acidity changes: The results indicate that the acidity changes for the control sample after 60 days of storage are 1.14 (in terms of oleic acid percentage). This value starts from 0.89 on the first day for microencapsulated probiotic chocolate and reaches 0.95 (in terms of oleic acid percentage) after 60 days of storage, which is not similar to the acidity changes for the unencapsulated sample, which means the trend of acidity changes is not too different for each of the samples. Probiotics remain in the incubator phase in the chocolate-based environment, so no activity occurs that produces lactic acid products that affect acidity. Investigation of pH changes: It is important to study the pH changes of chocolate samples because pH changes are one of the factors affecting product quality, spoilage and its shelf life. The pH values during the storage period for the probiotic chocolate samples show an almost constant trend. Investigation of moisture changes: The results showed that the moisture content of the control sample is higher than probiotic chocolate and microencapsulated probiotic chocolate, which is due to the smaller particle size in the control sample and thus the ability to absorb high moisture. The high moisture content of microencapsulated chocolate compared to the unencapsulated type is probably due to the presence of hygroscopic substances such as whey protein in the bacterial coatings, which have a high ability to absorb moisture and increase the amount of moisture. Investigation of texture hardness changes: Based on the results of texture hardness measurements, the highest hardness was observed in microencapsulated probiotic chocolate (after 60 days) and the lowest hardness was observed in plain chocolate (after 1 day), which could be due to the effects of the materials used to microencapsulation. Investigation of viscosity and yield value changes of chocolate: In this study the results of viscosity measurements show that due to the smaller size in the control sample and thus its ability to absorb high moisture, the viscosity and yield value of the control sample is higher than probiotic chocolate. In addition, microencapsulated probiotic chocolate has a high moisture absorption capacity compared to the unencapsulated type due to the presence of hygroscopic substances such as whey protein in the coating, resulting in higher viscosity and yield value. Sensory evaluation: results show that the probiotic chocolate containing Bifidobacterium bifidum is not significantly different from the microencapsulated type, by the method of sodium alginate - whey protein gel formation, and also the control sample which indicates that the addition of probiotics to chocolate or microencapsulation of probiotic bacteria did not have a significant effect on the desirability and organoleptic properties of chocolate.

There were not seen significant negative effects on physicochemical, rheological and sensory properties of probiotic chocolate, probiotic chocolate and microencapsulated probiotic during the storage time and therefore there is no need to change the technological and device conditions and also purchase additional equipment for probiotic chocolate production.

Nowadays, the consumption of probiotic products is increasing. Adding probiotic bacteria to traditional products is one of the ways to create attraction in the consumption of these products. On the other hand, the survivability of probiotics during the process and storage time is one of the obstacles to expand the use of these products. With this aim, microencapsulated Lactobacillus acidophilus(bead) was produced with sodium alginate and Arabic gum (in 4 concentrations 0.2, 0.4, 0.6, and 0.8%). The produced beads were spherical in shape (aspect ratio 1.06) and had high microencapsulation efficiency (90.52+2.02%). With the increase in the concentration of Arabic gum, the diameter of the outer layer of the beads increased. Since the survivability of the beads containing Arabic gum (0.8%) was 2.47 log CFU.ml-1 in 6 minutes; therefore, this bead was chosen for adding to Chavil yogurt. The survival rate of probiotic bacteria was estimated to be 19.31% and 50.60% in the yogurt sample containing free bacteria and beads separately at the end of the storage period. In the simulation gastrointestinal condition, the survival percentages were 40.9% and 6.95% for free bacteria and bead separately. Chavil yogurt containing beads had the lowest score in the sensory components containing odor, flavor and color, although it had the highest score in the texture parameter. Therefore, the use of double-layer beads containing sodium alginate and Arabic gum may be recommended.

In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g.  Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7× 10 7 colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments.

In this study, the effect of selected optimal film samples based on apple pectin and mung bean protein containing microencapsulation of cardamom extract, cerium oxide nanoparticles and quantum dot nanoparticles on the packaging of refined cheese was studied and physicochemical properties of cheese including acidity, pH, salt content, moisture content Lipolysis, proteolysis, fat and sensory evaluation were evaluated over time (0-60 days) and optimal film according to I-Optimal design. Based on the results, the effect of different optimally selected films on cheese packaging was non-significant; while the passage of time had a significant effect on the evaluated characteristics. According to the results, over time, the pH, moisture, proteolysis, fat and overall acceptance of samples of packaged ultra-refined cheese decreased significantly. In addition, the effect of optimal film packaging on ultra-refined cheese increased acidity, salt and lipolysis. The results of sensory evaluation showed that the evaluators' score on the acceptance of cheese samples decreased significantly over time. In general, nanocomposite films based on pectin and mung bean protein with cerium oxide and carbon quantum dot nanoparticles and microencapsulation of cardamom extract can be used in the packaging of refined cheese.

In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE) for beef coating through immersion. Different concentrations of ROE (400, 800, 1200 and 1600 ppm) showed high antioxidant activity due to phenolic and flavonoid compounds. In terms of mean size, the lowest particle size was observed in ROE encapsulated in Alyssum homolocarpum gum (7.4 3 89.3 nm). And nanoemulsions prepared in Lepidium sativum seed gum had higher particle size (145.7 3 2.3 nm). Negative-zeta potential was observed in all nanoemulsions. Meat samples were kept at 4 ° C for 20 days and the values ​​of thiobarbituric acid, color indices L *, a *, b *, total bacterial count were examined at 4-day intervals. The results showed that ROE encapsulated in LS and AH was more effective in delaying the microbial and chemical reactions of coated meat fillets. Due to reduced bacterial growth, decreased thiobarbituric number and microbial growth, shelf life increased from 4 days to 16 days. This study confirmed that ROE encapsulated in the combined coating of AH and LS is a potential coating to improve the quality and shelf life of beef fillets.

Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects on the health of the host. Probiotics are now widely used in the production of food products and account for approximately 65% of functional foods. Probiotics often belong to either the genus Lactobacillus or Bifidobacterium. Lactobacillus rhamnosus is one of the known probiotic bacteria with beneficial properties. Prebiotics are defined as indigestible compounds, mainly carbohydrates that can be used as carbon source for probiotic bacteria and stimulate their growth and viability. Oligofructose is a type of short chain inulin and is one of the most well- known prebiotics. Moreover, microencapsulation of probiotic bacteria can improve the survival of these bacteria. In this approach, living probiotic cells are covered or trapped by various compounds. Hydrocolloids such as alginate and carbohydrates such as starch can be suitable compounds for microencapsulation. The purpose of this study was to investigate the effect of oligofructose and microencapsulation on the viability of Lactobacillus rhamnosus, textural, physicochemical and sensory characteristics of functional jelly. 

In this study, different concentrations (0, 1.5 and 3 percent) of oligofructose as prebiotic were used to produce jelly samples, and 107 CFU/mL of probiotic bacteria (free and microencapsulated Lactobacillus rhamnosus) was inoculated. Microencapsulation of probiotic bacteria was performed by emulsion method using sodium alginate and corn resistant starch. The jelly samples were stored at 4˚C for two weeks. pH, acidity, dry matter, firmness, probiotic bacterial count and sensory properties (taste, odor, texture, color and overall acceptance) of the samples were evaluated on the first, 7th and 14th days of jelly production. Seven samples including 6 treatments and 1 control sample (without probiotic bacteria and prebiotic compound) with three replications were studied. The data were subjected to analysis of variance (ANOVA), followed by the Duncan’s multiple range test to determine the significant difference between samples at 95% confidence level (p<0.05)  using the SAS 9.4 M4  Software. The charts were drawn by Excel 2013. 

The results of sensory evaluation showed that the effect of different percentages of oligofructose on the sensory parameters, except for the taste, was not significant (p>0.05). Using 1.5% oligofructose and probiotic bacteria (free or microencapsulated) did not change the score of taste but the use of 3% oligofructose and free probiotic bacteria decreased the score of this parameter. The effect of storage time on sensory properties (taste, odor, texture, color and overall acceptance) was significant (p<0.05) so that with increasing storage time, the score of sensory parameters decreased. The results of physicochemical tests indicated that with increasing oligofructose, dry matter increased and acidity decreased (p<0.05). The results of texture analysis showed that the microencapsulation of probiotic bacteria and addition of oligofructose significantly (p<0.05) increased the firmness of jelly texture. During storage period, pH and dry matter significantly (p<0.05) decreased but acidity and firmness of jelly texture increased. The results of probiotic bacterial count indicated that the use of microencapsulated probiotic bacteria and oligofructose significantly (p<0.05) increased the survival of Lactobacillus rhamnosus. The viability of probiotic bacterai decreased during storage period, t however, the number of probiotic bacteria in the samples was in the range of 106- 107 CFU/g. On the first and 7th days, no mold and yeast contamination was observed in the samples and on the 14th day, the number of molds and yeasts was less than 10 CFU/g. The sample containing microencapsulated probiotic bacteria and 3% oligofructose (sample 4) was selected as the best sample in terms of probiotic bacterial count and textural, physicochemical and sensory quality. Therefore, it is possible to produce synbiotic jelly with the desired quality

This study aimed to produce Lactobacillus Plantarum bacteria and the Echinophora platyloba extract nanoemulsions by sodium alginate to enrich dairy dessert based on camel milk. For this, the amount of 0.6, 1.25, and 2.5% Echinophora platyloba extract was added to dessert. Extract nanoemulsion, dairy desserts physicochemical, microbial, and overall acceptance was tested. The viability of probiotic bacteria was performed on 1, 11, and 21 days in three replications. The results showed the formation of fine and uniform particles. The nanoemulsion of the extract caused more preservation of phenolic compounds and thus increased their antioxidants. The diffusion result shows that Escherichia coli and Candida albicans were the most resistant and sensitive microorganisms, respectively. The nanoemulsion of the extract showed the MIC and MBC on Escherichia coli, Candida albicans, and Aspergillus niger. However, no statistically significant difference was observed between the MIC of the free and nanoemulsion extract on Staphylococcus aureus. Dairy desserts test showed an increase in acidity, ash and overall acceptance, a decrease in pH and moisture with an increase in the concentration of the fine-grained extract, and the storage time.  The used extract had no significant effect on the amount of fat and protein in the treatments. The microbial test showed that bacteria did not grow against the microencapsulated extract. An increase in the viability of probiotic bacteria in dairy desserts was also reported. Therefore, dessert milk based on camel milk can be introduced as a beneficial probiotic product.

In order to targeted delivery of probiotics for food and drug applications and their effectiveness in preventing and treating various diseases, designing effective systems in this field can be helpful. In this paper, a new system for targeted delivery of probiotics has been introduced. The objectives of this study included: the efficiency of anti-acid microgels coated by multilayer polyelectrolyte formulation of alginate-chitosan for survivability of probiotic bacteria in gastric and intestinal simulation conditions. Tow Strains of probiotic bacteria including Lactobacillus Rhamnosus and Lactobacillus Plantarum were encapsulated separately in alginate hydrogels and calcium carbonate as an antacid agent (to control pH under acidic conditions) and coated with double bilayer alginate-chitosan by LbL self-assembly technique. The results showed that ( in the presence of pepsin enzyme and at pH=1.8 and in the presence of pancreatin enzyme and at pH=6.8), the survivability of these bacteria increased significantly compared to lactobacillus Plantarum and Lactobacillus rhamnosus 6 log(cfu/g) and 2.5 log(cfu/g) respectively. The number of viable cells in both probiotic strains was higher than the acceptable therapeutic level. In general, these results showed that these microcapsules can be used in controlled delivery of probiotics as food supplements successfully.

In this study, the effects of free and microcapsules extract of white tea on physicochemical properties, particle size, Fourier Transform Infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), total phenolic compounds, antioxidant properties and sensory properties of dark chocolate were investigated. The white tea extract at 1, 3, 5, and 7% concentrations (based on pretreatment) was added as free and microcapsules form to the dark chocolate formulation. All experiments were measured in three replications using a factorial experiment in a completely randomized design and the results were analyzed using SPSS software. The findings indicated that the size of the microcapsules particles were in the range of 2.3-157.23 μm. The SEM examination revealed that the dark chocolate particles containing the white tea microencapsulated extract were smaller in size and more uniform compared to the control sample and sample containing free extract of white tea. Increasing the extract concentration from 1 to 7% in both free and microcapsules forms significantly increased the total phenolic compounds and antioxidant properties of the dark chocolate (p< 0.05). Regarding the results of evaluating the sensory characteristics, the samples containing 3% white tea extract and 1% white tea microencapsulated extract received the highest acceptance by the panelists. In terms of the color features, the samples containing microencapsulated extract had the highest brightness level (L*), redness level (a*), and yellowness level (b*). Increasing the amount of the free extract and white tea microcapsule increased the moisture content, however stiffness and pH showed a reverse trend.