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Two types of starches with different amylose to amylopectin ratios were used for the production of vitamin D loaded nanoparticles and effects of starch type, sonication time and temperature on physicochemical properties of nanocarriers were investigated. Both high amylose corn and potato starches nanocarriers had granular structure with particle size ranging from 32.04 to 99.2 nm and the encapsulation efficiency ranging from 22.34 to 94.8%. The results showed that potato starch nanoparticles had larger size, higher zeta potential, encapsulation efficiency and encapsulation load and lower polydispersity index values in comparison to high amylose corn starch nanoparticle. Increase in sonication time reduced the size of nanoparticles in both starch types and decreasing temperature led to reduction of particle size and increase of zeta potential. Physicochemical features of nanocarriers were analyzed by Fourier transform-infrared spectroscopy, X-ray diffraction and differential scanning calorimetry. The results indicated that vitamin D is well incorporated in carriers and ultrasonic treatment led to increase of hydrocarbon chain that resulted in van der Waals and hydrogen bonds of vitamin D with the potato starch and greater thermal stability.

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This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder.The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water-ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC 50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water-ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium-chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized-bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds' microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.

The effect of continuous infrared (Co-IR) popping at different powers [600, 700 and, 800 W (W) Co-IR power] and a constant distance from the sample (5 cm) on the key physicochemical properties of popcorn (Zea mays L. var. Everta) [popping properties, energy consumption, morphology (SEM), sensory properties, and color] was investigated. According to the results of popping properties, optimum treatment for Co-IR popping of popcorn was 700 W Co-IR power. Colors were significantly changed (P < 0.05) during Co-IR popping. The L*, a*, b*, ΔE, hue, and chroma values of Co-IR popped popcorn (700 W Co-IR power) were 71.40, −2.73, 15.44, 33.13 ± 1.92, −1.40 ± 0.29, and 15.68 ± 1.07, respectively. The minimal energy usage was attained at 0.013 kWh at 800 W Co-IR power. In SEM analysis, with increasing the IR lamp power, the cavity size was increased (the cavities number per unit area decreased). The largest increase in the popcorn cavity size was determined at 800 W Co-IR power. The highest consumer acceptance of Co-IR popped corns was obtained at 700 W Co-IR power. This is the first study on the Co-IR expansion technology for popcorn popping, and the findings show that the IR expansion method is very efficient in the popcorn popping process.