کاربرد هیدروژل آلژینات برای ریزپوشانی ترکیبات فنولی و فلاونوئیدی عصاره گیاه شوید کوهی

1. Bahramikia, S., and Yazdanparast, R. 2008. Antioxidant and free radical scavenging activities of different fractions of Anethum graveolens leaves using in vitro models. Pharmacology online. 2: 233-219.
2. Kamkar, A., Jebelli Javan, A., Asadi, F., and Kamalinejad, M. 2010. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology. 48: 1796-1800.
3. Lin, C.C., and Liang, J.H. 2000. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Food Science. 67: 530–533.
4. Lee, K.Y., and Mooney, D.J. 2012. Alginate: Properties and biomedical applications. Prog. Polym. Sci. 37: 106–136.
5. Li, P.H., and Chiang, B.H. 2012. Process optimization and stability of D-limonene-in-water Nano emulsions prepared by ultrasonic emulsification using response surface methodology. Ultrasonic Sono chemistry. 19:192-197.
6. Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T. and Tatematsu, M. 1986. Studies on antioxidants: Thecarcinogenic and modifying effects on chemical carcinogenic. Journal of Food and Chemical Toxicology. 24: 1099–1102.
7. Kumar, A. 2006. Antioxidants: Natural and Synthetic. Amani International Publishers. ISBN-10: 3-938054-05-0.

8.Kamali, A., Niazmand, R., and Shurmij, M. 2011. Application and methods of microencapsulation (encapsulation) in food industry. The 20th Food Industry Congress. (In Persian).

9.Desai, K.G.H., and Park, H.J. 2005. Recent developments in microencapsulation of food ingredients. Drying Technology. 23:94-1361.

10.Tari, T.A. and Singhal, R.S. 2002. Starch based spherical aggregates: Reconfirmation of the role of amylose on the stability of a model flavoring compound, vanillin. Journal of Carbohydrate Polymers. 50: 279-282.

11.Poojari, R. and Srivastava, R. 2013. Composite alginate microspheres as the next generation egg-box carriers for biomacromolecules delivery. Expert Opinion on drug delivery.10: 1061-1076.

12.Aizpurua-Olaizola, O., Navarro, P., Vallejo, A., Olivares, M., Etxebarria, N., and Usobiaga, A. 2016. Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes. Food Chemistry, 190: 614-621.

13.Wang, J., Li, H., Chen, Z., Liu, W., and Chen, H. 2016. Characterization and storage properties of a new microencapsulation of tea polyphenols. Industerial Crops and products, 89: 152-156.

14.Arriola, N.D.A., de Medeiros, P.M., Prudencio, E.S., Muller, C.M.O., and Amboni, R.D. D.M.C. 2016. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content. Food Bioscience. 13: 32-40.

15.Haghighati, F., Jafari, S., and Momen Beitollahi, J. 2003. Comparison of antimicrobial effects of ten Herbal extract with chlorhexidine on three different oral pathogens. Journal of Hakim Med. an in vitro study. 6(3): 71-6. (In Persian).

16.Mandal, S., Kumar, S., Krishnamoorthy, B., and Basu, S.K. 2010. Development and evaluation of calcium alginate beads prepared by sequential ad simultaneous methods. Brazilian Journal of Pharmaceutical Sciences. 46(4): 785–793.

17.Hayouni, E., Abedrabba, M., Bouix, M., and Hamdi, M. 2007. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry. 105(3):1126–34.

18.Prieto, P., Pineda, M., and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry. 269: 337-341.

19.Shimada, K., Fujikawa, K., Yahara, K., and Nakamura, T. 1992. Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. Agricultural and Food Chemistry. 40: 945-948.

20.Jamdar, S.N., Rajalakshmi, V., Pednekar, M.D., Juan, F., Yardi, V. and Sharma, A. 2010. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry. 121: 178-184.

21.Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y. and Nasri, M. 2009. Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry. 114: 1198-1205.

22.Aguirre-calvo, T.R., Perullini, A.M., and Santagapita, P.R. 2018. Encapsulation of tacyanins and polyphenols from leaves and stems of beetroot in Ca (II) alginate beads: A structural study. Journal of Food Engineering. 235: 32-40.

23.López-Córdoba, A., Deladino, L., Agudelo-Mesa, L. and Martino, M. 2014. Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage. Journal of Food Engineering. 124: pp.158-165.

24.Ketaki, D., Kanbargi, Sachin K., Sonawane and Shalini, S. 2017. Encapsulation characteristics of protein hydrolysate extracted from Ziziphusjujube seed. International Journal of Food Properties. 20:12: 3215-3224.

25.Zam, W., Bashour, G., Abdelwahed, W., and Khayata, W. 2014. Alginate-Pomegranate Peels’ Polyphenols Beads: Effects of Formulation Parameters on Loading Efficiency. Brazilian Journal of Pharmaceutical Sciences. 50(4): 741–748.

26.Ostberg, T., Lund, ME., and Graffner, C. 1994. Calcium Alginate Matrices for Oral Multiple Unit Administration: Release Characteristics in Different Media. International Journal of Pharmaceutics. 112: 241–248.

27.Takayuki, T., Masahiro, Y., Yasuo, H., Kouichiro, S., and Shiro, K. 2009. Preparation of Lactic Acid Bacteria-Enclosing Alginate Beads in Emulsion System: Effect of Preparation Parameters on Bead Characteristics. Polymer Bulletin. 63: 599–607.

28.Kacurakova, M., and Wilson, R. H. 2001. Developments in mid-infrared FT-IR spectroscopy of selected carbohydrates. Carbohydrate Polymers. 44: 291-303.

29.Lin, D., Xiao, L., Wen, Y., Qin, W., Wu, D., Chen, H., Zhang, Q., and Zhang, Q. 2021. Comparison of apple polyphenol-gelatine binary complex and apple polyphenol-gelatine-pectin ternary complex: Antioxidant and structural characterization. LWT. 148: 111-740.

30.Zhang, Z. 2011. “Characterization of antioxidants present in hawthorn fruits” J. NUTR. 12: 144-152pp.

31.Rice-Evans, C., Miller, N., and Paganga, G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science. 2: 152-159.

32. Ersus, S., and Yurdagel, U. 2007. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering. 80: 805-812.

33.Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., and Wrolstad, R.E. 2012. Anthocyanin's, phenol's, and antioxidant capacity in diverse small fruits: vaccinia, Rubeus, and Ribs. Journal of Agricultural and Food Chemistry. 50: 519-525.

34.Sahreen, S., Rashid Khan, M., and Ali Khan, R. 2010. Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry. 122: 1205-1211.