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Background and objectives: Phenolic compounds, commonly found in plants, retard oxidative degradation of lipids and thereby improve the quality and nutritional value of foods. Using synthetic antioxidants has begun to be restricted because of their health risks and toxicity. In the present study extraction of phenolics from Raja potato peel was determined and the effects of Raja potato peel extract as a natural antioxidant in refined soybean oil were investigated. Materials and methods: Phenolic compounds of potato peels were extracted by two different solvent extraction methods–perculation with methanol, and an ultrasound-assisted method using different solvents, including methanol, ethanol, hexane, acetone and water. The total phenolic compound contents of the extracts were determined by the Folin–Ciocalteu method. Two methods were used to determine the oxidative activity the potato peel extracts in refined soybean oil–the oven test and the Rancimat method. Oxidation was periodically assessed by measuring the peroxide and thiobarbituric acid values. Results: The maximum amount of extract was obtained with water (15.5%), followed by methanol (6.9%), while the maximum amount of phenolics was obtained with methanol (680.68 µgGAE/gdw) using the ultrasound method. After 16 days storage at 63°C, the soybean oil samples containing the methanolic extract of potato peels showed lower peroxide and thiobarbituric acid values than the control sample, indicating strong antioxidant activity. Also, the Rancimat method revealed that the Raja peel extract, at concentrations of 1600 and 2400 ppm, exhibited strong antioxidant activity. Conclusion: Sonication increased the total phenolic compounds of the potato peel extract and shortened the extraction times. In addition, the Raja potato peel extract proved to have a strong antioxidant activity, comparable to that of the synthetic antioxidants BHA and BHT.

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Background and Objective: Date-palm fruit is an important horticultural fruit in Iran with a high nutritive value due to its contents of minerals, sugars, vitamins and antioxidant compounds. In this research the effects of drying process on phenolic-compounds content and antioxidant properties of two common date varieties in Kerman Province, Iran, namely, Mazafati and Kaluteh, were investigated. Materials and Methods: Two common date varieties in Kerman province, Iran, namely, Mazafati and Kaluteh, were chosen. They were dried by 2 methods – sun-drying and oven-drying at 500, 600, 700 and 800 C. The phenolic content was measured by the Folin–Ciocalteau method and the antioxidant activity by reducing-power assay, total antioxidant capacity, and DPPH methods. Results: The drying process causes a decrease in phenolic compounds in comparison with fresh dates. The reductions in both total phenolic-compounds content and total antioxidant activity increased by increasing the drying temperature. The highest and lowest contents of phenolic compounds and antioxidant activity were found in the sun-dried and oven-dried (at 800 C) samples, respectively. The Mazafati variety had a higher content of phenolic compounds (780 mg galic acid/100 g dry weight) and a higher antioxidant activity (35% radical scavenging DPPH) than the Kaluteh variety (720 mg galic acid/100 g dry weight and 28% radical scavenging DPPH, respectively). Keeping date fruits at a constant temperature for a long period also led to decreases in the phenolic-compounds content. Conclusion: Drying process results in decreases in phenolic compounds and antioxidant activity of dates the higher the drying temperature, the higher in losses in phenolic compounds and antioxidant activity. Keywords: Date-palm fruit, Drying process, Phenolic compound, Antioxidant activity

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Background and Objective: Spices and herbs have been added to foodstuffs since old times due to their medicinal, preservative and flavouring effects. They are, however, often contaminated with microorganisms. Gamma irradiation is currently used widely to eliminate microbial contaminations in foods. The aim of the study was to determine the effects of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon (Cinnamomum zeylanicum). Materials and Methods: Samples of cinnamon were exposed to gamma irradiation at doses of 10, 15, 20 and 25 kGy, followed by preparing hydroalcoholic (50% ethanol) extracts from them for sequence analysis. The antioxidant activity of the irradiated and control samples was measured by DPPH radical scavenging, ferric reducing power, and bleaching of beta-caroten, and the total phenolic content was also determined. The broth diluting method was applied for the determination of minimal inhibitory concentration (MIC) of E. coli and S. aureus. All tests were performed in triplicates, and the least significant difference (LSD) statistical test at α = 0.01 was used to compare differences among the means. Results: Gamma irradiation had no adverse effects on antioxidant activities and total phenolic content of the samples. Only at doses more than 10 kGy did the radical scavenging activity of the cinnamon extract increase (DPPH test). With regard to the effect of gamma irradiation on antimicrobial activity, as compared to the control value, there was no statistically significant difference in the activity of irradiated samples up to a dose of 25 kGy. Conclusion: Gamma irradiation treatment of cinnamon had no adverse effect on its antioxidant and antimicrobial activities.Gamma irradiation at doses up to 25 kGy seems to be appropriate for cinnamon. Keywords: Cinamon (Cinnamomum zeylanicum), Ethanolic extract, Gamma irradiation‌, Antioxidant activity, Antimicrobial activity

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Background and Objective: Chronic exposure to low amounts of lead causes hypertension in humans and experimental animals. The main objective of this study was to determine the effect of aqueous-alcoholic red grape seed extract (GSE) on the knee joint blood pressure and blood flow changes in rats receiving lead. Materials and Methods: Thirty two adult male Wistar rats were divided into four groups of 8 each. Group A (control) received ordinary feed and tap water. The other three groups received tap water containing 100 ppm lead acetate alone (group B), GSE alone (100 mg/kg, orally, group C), or 100 ppm lead acetate in drinking water + GSE (100 mg/kg, orally, group D) for 60 days. A laser Doppler flow-meter was used to measure changes in the blood flow. The responsiveness of blood vessels in the knee joint area to the different doses of sodium nitroprusside (SNP) (endothelium-independent vasorelaxant) was determined. Results: The results indicated that chronic exposure to lead could increase blood pressure significantly (129.12± 3.3 p<0.05) in rats. Consumption of GSE prevented the increase significantly (p<0.001) in the group receiving lead and GSE (110.2± 2.1). SNP at a dose of10-4resulted inan increase in blood flow (22.28 ±1.89%) in the knee joint by increasing diameter of the vessels in the group receiving lead and in a reduction in blood pressure (p<0.05). In addition, GSE prevented the lead from reducing blood flow in the knee joint in the group receiving (p<0.05). Conclusion: Based on the result of this study, it can be concluded that grape seed extract can, through its strong antioxidant activity and eliminating free radicals, reduce blood pressure in rats receiving lead, thereby lessening its toxic effects. Keywords: Grape seed extract, Knee joint blood flow, Lead, Sodium nitroprusside, Antioxidant activity, Reactive oxygen species (ROS)

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Background and Objective: Thomson navel orange has a high nutritional value due to the high concentration of vitamin C, fiber, folate, minerals, and phytochemical compounds such as flavonoids, amino acids, triterpenes, phenolic acids and carotenoids. The postharvest respiration of orange fruit may produce changes in its bioactive compounds. The objective of this study was to investigate changes in the bioactive compounds, including ascorbic acid, flavonoids, and total carotenoid concentrations, as well as antioxidant activity and respiration rate of Thomson navel oranges, during storage. Materials and Methods: Thomson oranges (citrus sinensis) var. navel were purchased from Iran Citrus Research Center (Ramsar) and transported to the laboratory immediately after harvest and kept in cold store at 4-5 °C and 85-90 % relative humidity for 65 days. Changes in the concentrations of vitamin C, flavonoid compounds and total carotenoids, as well as in the antioxidant capacity and respiration rate of the oranges, were measured at 7-day intervals. Results: Analysis of the data obtained showed that after 56 days of storage the concentrations of total flavonoides and total carotenoids, as well as the antioxidant activity and respiration rate of the oranges, increased by 36 %, 39 %, 19.6% and 94%, respectively, while the concentration of ascorbic acid decreased by 60.5% (p≤0.05). Effects of storage on the bioactive compounds concentrations, antioxidant activity, and respiration rate were significant )0.05). Changes in the concentrations of compounds with an antioxidant activity and the respiration rate affected the antioxidant activity of oranges during storage. Conclusion: Based on our results, and considering the nutritional value and functional compounds of orange fruit, using suitable technology to better protect the bioactive compounds and antioxidant activity of this valuable fruit is recommended. Keywords: Thomson orange, Bioactive compounds, Respiration rate, Antioxidant activity, Storage

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Background and Objective: Hawthorn fruit (Crataegus elbursensis) has beneficial effects on certain physiological systems of the body, e.g., the cardiovascular system. Since these properties may be related to the presence of antioxidant compounds, especially flavonoids, this study was conducted to determine the antioxidant activity, bioactive compounds and flavonoids in the methanolic extracts of hawthorn fruit. Materials and Methods: Polyphenolic compounds were extracted from hawthorn fruit by the maceration method. Total phenolic and flavonoid contents were measured spectrophotometrically and the antioxidant capacity of methanolic extract was assessed by measuring DPPH radical-scavenging activity, total antioxidant capacity and reducing power assays, and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). Finally, the quantitative measurement of the fruit extract flavonoids was made by high-performanve liquid chromatography Results: The total phenolic and flavonoid compound contents per gram of the methanolic fruit extract were 51.74±1.9 mg gallic acid equivalents (GAE) and 1.56±0.03 mg quercetin equivalents (QE), respectively. The free radical-scavenging activity of the extract was found to be in the range 17.33- 93.41%, higher than that of BHT, which was 67.95- 91.04%. In other assays, the antioxidant activit of BHT was higher as compared to that of the fruit extract. Qualitative and quantitative analysis showed that among the three flavonoids in the fruit extract (quercetin, rutin and kaempferol), rutin (269.17 μg/g dry tissue weight) was the major one. Conclusion: On the basis of the results obtained, hawthorn fruit can be introduced as a potential source of natural bioactive compounds due to their high antioxidant activity. Keywords: Hawthorn fruit, Plant extract, Antioxidant activity, Phenolic compounds

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Background and Objective: Plant extracts are of considerable interest due to antioxidant and lipid-lowering activities. In this study, the effects of hydromethanolic extract of Karde (Biarum carduchrum ) in in vitro and animal model systems were determined. Materials and Methods: This study was conducted in two stages. Firstly, the antioxidant activity of hydromethanolic extract of Karde was assessed by three tests (namely: 2,2-Diphenyl--picrylhydrazyl (DPPH) radical-scavenging, chelating activity and reducing power), and compared with ascorbic acid, α-tochopherol, BHT and EDTA. Secondly, the study was continued with five groups of six rats for 21 days. The first and second groups of rats were fed with normal diet (control) and high-fat diet, respectively. The other three groups of rats received high-fat diet, and were orally fed with extract at a single dose of 200, 400 and 600 mg/kg body weight, respectively. Triglycerides (TG), total cholesterol (TC), LDL-C and HDL-C along with the body weight of experimental animals were determined at the beginning and end of each week. Results: Antioxidant activity of the extractwas increased proportionally with the concentration. Karde extract had significant DPPH radical scavenging and reducing power properties compared to BHT and α-tochopherol, respectively (p≤0.5). Moreover, the plant extract significantly reduced the serum TC, LDL-C and TG levels (p= 0.000, 0.012 and 0.045, respectively) and increased serum HDL-C (p=0.006). Conclusion: Karde extract has a relatively good antioxidant activity, and can modify abnormal blood lipid levels induced by high-fat diets. Keywords: Karde extract, Rat, Antioxidant activity, Lipid profile, High-fat diet

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Background and Objectives: In addition to the numerous benefits of biopolymeric nanocomplex, it has drawbacks including difficulty in strict control of particle size and to prevent particle agglomeration. In this study, the influence of Tween 20 on the electrostatic interaction between sodium caseinate and gum Arabic was evaluated.

Materials and Methods: Initially, the organic phase (curcumin in ethanol) was introduced to aqueous phase (sodium caseinate, gum Arabic and Tween 20). Then by reducing the pH, the nanoparticles were formed. To evaluate the effects of the independent variables on the responses, the Box-Behnken design was used. The antioxidant activity of samples was evaluated by 1, 1diphenyl 2 picryl hydrazyl radical inhibition assay.

Results: Tween 20 has a significant effect on particle size, and particle size distribution (p<0/0001). Sodium caseinate and Tween 20 have significant effects on the encapsulation efficiency and antioxidant activity of curcumin nanocapsules (p<0/0001). Using desirability function, optimal processing conditions was achieved in the sodium caseinate concentration (0/28%), Arabic gum concentration (0/5469%), Tween 20 concentration (0/18%) and pH (5.02).

Conclusion: Due to the high encapsulation efficiency and antioxidant activity of curcumin nanocomplex and no need for high energy equipment such as homogenizer, this method is suggested as a simple, fast and low-energy technique.

Keywords: Curcumin, Nonionic surfactant, Protein/polysaccharide nanocomplex, Antioxidant activity

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Background and Objectives: Walnut green husk is one of agricultural residues that can be considered as natural compound with biological properties because of its phenolic compounds. In the present work, the goal is extraction of aqueous extract of green walnut skin and studying the effect of extraction temperature on the phenolic compounds and antioxidant and antimicrobial properties of extract. Meanwhile, the effects of spray dried encapsulation process of extract in maltodextrin on the biological activity of extract are investigated.

Materials and Methods: In this study, walnut green husk (Sozani variety) was extracted in two temperatures of 25 and 80 °C. Then it was encapsulated in 10% maltodextrin in three different concentrations of extract (0.5, 1 & 2 mg/ml) using spray drying method. Total phenol of the extract was evaluated before and after encapsulation. In addition, the antioxidant activity of the aqueous extract of walnut green husk was determined before and after microencapsulation by the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. Antimicrobial activity of the extract was determined by Agar well Diffusion Method against gram positive (Bacillus cereus, staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Salmonella Typhimurium).

Result: It was revealed that the effect of extraction temperature on total phenolic compounds was significant (p<0.05). The samples extracted in 80°C had more phenol components (39.77 mg GAE/g) than the samples extracted in room temperature (28.88 mg GAE/g). Encapsulation efficiency was increased by increasing the extract concentration. The 2 mg/ml concentration of free and microencapsulated extract obtained at 80 °C had the highest scavenging effect on the DPPH radicals (85.05 & 81.05%, respectively). In addition, 2 mg/ml concentration of free and microencapsulated aqueous extracts of walnut green husk showed the highest inhibitory effect against Gram-positive bacteria. The results further showed no significance differences in the antioxidant and antimicrobial activities of free and microencapsulated aqueous extracts of walnut green husk.

Conclusion: Sozani walnut green husk can be used as a cheap source of antioxidant and antimicrobial compounds due to having high amount of phenolic compounds. Therefore, microencapsulation can be used as an efficient method for increasing the stability of walnut green husk extract against the environmental conditions.

Keywords: Walnut green husk, Aqueous extracts, Antimicrobial activity, Antioxidant activity, Microencapsulation

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In the present study, kinetics changes of antioxidant activity with proteolysis progress in Jugs traditional cheese (A) and Jugs traditional cheese contain extract of Haven (B) is evaluated during storage in brine and ripening stage in jugs. Both types of cheese was located in brine (12 %) for 56 days at 10 ˚C then they stored in Earthenware jugs underground at three temperature 5, 10 and 15 ˚C. The antioxidant activity data measured every 14 days by DPPH method and the obtained data used for kinetics changes calculations. The obtained result showed that the antioxidant activity was increased during storage cheeses in brine. In addition, it was turned out that Kinetics changes of antioxidant activity were followed second order in cheese (A) while it was not obtained specific reaction order for cheese (B) by fitting the experimental data with kinetics models of zero, first and second order. Also, Kinetics changes of antioxidant activity in Jug were followed zero order and it was obtained the most rate constant of reaction (0.62) at 10 ˚C for cheese (A). It was not obtained specific reaction order for cheese B (R² < 0.8) because of intense proteolysis and maybe high non- specific action of enzymes inside Haven and in general, antioxidant activity increased with greater intensity in cheese samples containing haven extracts.

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Background and Objectives: Bioactive peptides in the protein hydrolysate lead to high antioxidant activity of these proteins. Food waste can be used as a potential material for the production of bioactive peptides. The aim of this study was to produce protein hydrolysate of yellowfin tuna viscera in optimal conditions and analyze its antioxidant activity.
 Materials & Methods: After performing the preparation of viscera yellowfin tuna to optimize the production of protein hydrolysates with an emphasis on the antioxidant properties using response surface method based on central composite design. Four factors (pH, temperature, reaction time and enzyme to substrate ratio) were used for optimization. Peptide chain length and antioxidant properties (measured by free radical scavenging activity and reducing power assay test) of hydrolyzed protein were measured.
Results: The impact of each variable (pH, temperature, reaction time and ratio of enzyme to substrate) on the amount of antioxidant properties and peptide chain length was significant (p <0/05). However, there was no direct correlation between the two parameters. The high correlation coefficient 982.0 (antioxidant properties) and 967.0 (peptide chain length) showed a good ability to be a model to predict reaction conditions. According to the results, the optimum treatment for free radical scavenging activity DPPH was 43.81 (µmol Trolox equivalents TE/g), FRAP 1.0 (Absorbance at 700 nm) and peptide chain length was 98.2 (Run 10).
Conclusion: The most important role in regards to the antioxidant activity, are the inherent properties of protein hydrolysates.

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Background and Objectives: In recent years, microwave heating has been increasingly popular all over the world due to the unique characteristics of microwave energy, that can be used as a suitable heat treatment. This trend also seems to be associated with increased awareness about the advantages of nutritious and healthy foods as well as functionalities of certain phytochemicals in diets, which may act as neutraceuticals. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients, dietary antioxidant phenols and carotenoids. The aim of this study is evaluate and explain a suitable method for production functional foods and extraction of phenolic compounds and antioxidant for Specific goals.
Materials and Methods: Grapefruit juice was concentrated to achieve the final brix 42° by two different heating methods, including conventional heating and microwave heating, at various operational pressures (7, 36, and 100 kPa). The effects of each method on total phenolic content (Folin Ciocalteo Colorimetry method), anti-oxidant activity (DPPH method) and browning index (Hunter parameters) were investigated.
Result: The study shows significant difference created by the microwave in the content of total phenolic compounds, anti-oxidant activity and color concentrates compared to rotary evaporator, at a confidence level of % 5 (05/0 = α).
Conclusion: The results showed that microwave method can be used as an appropriate method to be used in functional foods production and extraction of phytochemicals.

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Abstract
 
Background and Objectives: black peel pomegranate is one of the indigenous cultivars in Iran, which is approximately rare in comparison with other cultivars and is used as an herbal therapy.  In this research, the aim was study of polyphenol compounds and antioxidant activity of pomegranate juice, condensed juice with freeze dryer, and vacuum oven and the choice of the best pomegranate juice condensation method.
 
Materials and Methods: For this purpose, pomegranate fruits were washed, squeezed for obtaining the juice, and after the juice was condensed by two methods, freeze dryer and vacuum oven, then antioxidant activity using DPPH assay, total phenol using Folin-Ciocalteu reagent, flavonoids using aluminum chloride method, and detection and quantity of polyphenol compounds using HPLC in the samples were determined.
 
Result: Results showed that the highest polyphenol compound of the condensed black peel pomegranate juice was punicalagin B. In addition, the highest antioxidant activity (70.0±0.40%), total phenol (2517.0±0.75 mgGa/100ml), and flavonoid (390.50±0.00 mgQ/100ml) were belonged to the condensed pomegranate juice with freeze dryer in comparison with natural pomegranate juice and condensed pomegranate juice with vacuum oven, respectively. The results showed that there are the significant differences in the amounts of antioxidant activity, polyphenol compounds, total flavonoid, and total phenol of the condensed pomegranate juices and natural pomegranate juice (p<0.05).
 
Conclusion: The condensed black peel pomegranate juice with freeze dryer had the highest polyphenol compounds and antioxidant activity values in comparison with the pomegranate juice with vacuum oven. Therefore, the condensation of pomegranate juice using freeze dryer because of preserving of polyphenol compounds and their antioxidant activities are proposed for its application in food industry. 

 

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Background and Objectives: Lactic acid bacteria are usually involved in the preparation of fermented foods and can produce different metabolites according to their strain type. The aim of this study was to evaluate the antimicrobial, antioxidant and aggregation activities of 10 different strains of Lactobacillus plantarum isolated from native fermented foods including Koozeh cheese, fermented olives, sourdough and camel milk.
 Materials & Methods: In this study, the antibacterial activity of 10 different strains of L. plantarum and their cell free supernatants against four pathogens were evaluated by agar-spot and well diffusion methods, respectively. The antifungal activity of the studied strains against two molds was investigated by overlay method. Additionally, auto-aggregation, co-aggregation and hydrophobicity tests of different strains were performed separately. The antioxidant activity of the strains and the cell free supernatants was also evaluated by the DPPH radical scavenging assay.
Results: The results showed that all strains had antimicrobial and antifungal activities against the indicator microorganisms and their activity level was different depending on the L. plantarum strains. Also, among the indicator pathogenic bacteria and molds, Escherichia coli and Aspergillus flavus, respectively were the most susceptible. The results of tests related to the surface cellular characteristics of the bacteria showed that the L. plantarum strains are very similar in terms of auto-aggregation, hydrophobicity and antioxidant properties.
Conclusion: Indigenous L. plantarum strains and their metabolites can be suggested as a biopreservative in the food and drug industries, but more in-vitro and in-vivo tests should be carried out in this field.

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Background and Objectives: Active packaging is an improved form of conventional packaging that can preserve quality of foods and increase durability and safety of food products due to their antimicrobial and antioxidant characteristics.
 Materials & Methods: In this study, effects of olibanum essential oil on physicochemical, structural, antimicrobial and antioxidant characteristics of gelatin edible films were investigated. Various concentrations of olibanum essential oil (0.2, 4 and 6% w/v) were added to the gelatin solutions.
Results: Results showed that water vapor permeability and solubility decreased significantly in all treatments containing olibanum essential oil, compared to control treatments (with no olibanum essential oils) (p<0.05). Moreover, tensile strength and elongation at break increased significantly in all treatments compared to control treatments
(p< 0.05). Fourier-transform infrared spectroscopy analysis showed good interactions between gelatin and olibanum essential oil components. Hydrogen and covalent electrostatic interactions between the gelatin network and olibanum essential oil compounds limited availability of the hydrogen groups to form hydrophilic bonds with water. Subsequently, tendency of the gelatin films to water decreased. In addition to antioxidant activity, treatments containing olibanum essential oil exhibited good antimicrobial activities against the Gram-positive and Gram-negative bacteria (Staphylococcus aureus, Escherichia coli and Bacillus cereus).
Conclusion: Results of this study have shown that gelatin composite films containing olibanum essential oil can be used for food storage by decreasing chemical and microbial spoilages.

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Background and Objectives: In the past decade, sulfated fucose-rich polysaccharides (fucoidan) have been much interested due to their diverse biological activities, including anticoagulant, antiviral, antitumor, anti-inflammatory, anti-blood lipid, antioxidant, gastric protection and therapeutic activities. In the present study, microwave was used as a green efficient technology for the extraction of bioactive compounds of fucoidan from Iranian macroalgae (Nizimuddinia zanardini). In addition, effects of microwave on chemical composition and antioxidant activity of fucoidan were assessed.
 Materials & Methods: Fucoidan polysaccharides were extracted under optimized conditions of microwave power, processing time and temperature. The compound characteristics, including extraction efficiency, fucose content, sulfate content, uronic acid content and DPPH radical scavenging were assessed. Fourier-transform infrared spectroscopy was used at wavelengths of 400–4000 cm^-1 at room temperature.
Results: Results showed that microwave treatment was effective in improving the extraction yield of fucoidan. Fucoidan extraction yields under the microwave technique included 3.71 and 2.35%. The fucose content under the microwave technique (33.17%) was compared to that under the conventional technique (29.5%) with significant increases, indicating less thermal degradation of the polysaccharide structures under the microwave technique. The microwave improved fucoidan antioxidant activity by producing shorter chain polysaccharides.
Conclusion: In this study, fucoidan sulfated polysaccharides were extracted using microwave extraction technique in a much shorter time than the conventional extraction technique with higher efficiency and lower thermal degradation. In addition, the shorter process time decreased solvent use.

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Background and Objectives: Exopolysaccharides are linked to all form of polysaccharides found outside of the microbial cell wall. The aim of the current study was to investigate physicochemical characteristics of an exopolysaccharide produced by Lactobacillus pentosus.
 Materials & Methods: First, the exopolysaccharide was isolated under optimal conditions (glucose, 4.11% w/v; sucrose, 3.47% w/v; yeast extract, 3% w/v; peptone, 3% w/v; time, 30.92 h, temperature, 40 °C; inoculation size, 3.16% v/v; pH 7). Then, exopolysaccharide was purified and dried using freeze dryer. Physicochemical characteristics of the exopolysaccharide produced by Lactobacillus pentosus were assessed. Assessments included NMR test, water holding capacity, aqueous solubility index, antibiofilm activity, rheological test and inhibition of DPPH radical activity.
Results: Total quantities of the exopolysaccharide and biomass produced by Lactobacillus pentose included 0.225 and 0.405 mg/ml, respectively. Results of the NMR of exopolysaccharide generally showed presence of anomeric protons, cyclic protons and alkyls. Water solubility index and water holding capacity of the exopolysaccharide included 27.14 and 170%, respectively. The highest antibiofilm effects of the exopolysaccharide were demonstrated against Pseudomonas aeruginosa. The exopolysaccharide frequency-change rheological test showed typical pseudo-plastic non-Newtonian fluid behaviors. The DPPH radical scavenging activity demonstrated moderate antioxidant characteristics of the exopolysaccharide.
Conclusion: Results suggest that exopolysaccharide from Lactobacillus pentosus includes potentials to be used as a natural agent in foods.

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Background and Objectives: Berberis vulgaris, an Iranian native plant, includes valuable compounds such as berberine with therapeutic, health-promoting and nutritional effects. However, major parts of this plant are discarded as wastes. The major aims of this study were optimization of berberine extraction conditions from the whole plant with maximum antioxidant activity, the extract microencapsulation using complex coacervation and two biopolymer gelatin/flake tragacanth (Astragalus rahensis) and analysis of the physical characteristics of the moist microcapsules.
 Materials & Methods: Berberine extraction was optimized using response surface methodology based on three extraction parameters of time, temperature and solvent:water ratio at three levels and five central points. The berberine concentration was analyzed using high-performance liquid chromatography and its antioxidant activity was studied to investigate the optimized conditions. The optimum extract was microencapsulated using complex coacervation and gelatin/tragacanth with three ratios of 1:1, 2:1 and 1:2 w/w. Furthermore, yield, efficiency, particle size, solubility and the microstructural and release characteristics of the wet microcapsules were characterized.
Results: Optimized extraction conditions with 0.88 desirability included 0.5 h, 22.9 °C and 75% solvent:water ratio. The average surface size of the microcapsules was in the range of 71.31–90.15 μm. Samples with 2:1 ratio indicateds the maximum yield 95.1 and sample with 2:1 ratio showed the maximum solubility of 10%. Efficiency in all samples were similarly 96% ±1.
Conclusion: Complex coacervation using gelatin/tragacanth with a ratio of 1:2 was developed to produce wet microcapsules of the optimum extract of berberine with the highest yield and efficiency and low solubility as well as particle sizes of smaller than 100 μm.
 

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Background and Objectives: Enzymatic hydrolysis is an effective practical technology that recovers valuable proteins from far-less farmed fish without losing their nutritional characteristics. Enzymatic hydrolysis of protein sources such as aquatic animals is a type of protein recycling. In the present study, effects of temperature, time and concentration of papain enzyme on hydrolysis degree and antioxidant activity of the hydrolyzed protein of carp (Aristichthys nobilis) have been investigated.
 Materials & Methods: Hydrolyzed protein of bighead carp heads was prepared using papain enzyme (1:100) for 4 h. Variables to achieve the best hydrolysis conditions included temperatures of 35, 37, 39 and 42 °C, hydrolysis times of 30, 48, 72 and 96 min and enzyme concentrations of 2, 4, 5 and 10%.
Results: Results of this study showed that hydrolyzed protein at 42 °C, 5% enzyme concentration and 72 min included the highest antioxidant activity (0.44% ±45.25). The highest hydrolysis degree reported at 42 °C, 96 min and 10% enzyme concentration was 0.90% ±27.36.
Conclusion: Based on the results, it can be concluded that the disposable components of bigheads, including heads, can be used as sources of natural antioxidants.