The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (anthocyanins and ellagic acid), and antioxidant activity was investigated in pomegranate juice. L. plantarum and L. acidophilus were used as probiotic starter organisms. Both bacteria were able to grow in the juice and their viable cells reached to 3.9×10 8 CFU/mL after 72 h of fermentation. Fructose and glucose of the juice were significantly consumed by both probiotic starter cultures, and L. plantarum utilized more sugars in comparison with L. acidophilus. Glucose degradation rate was higher than fructose. The concentration of citric acid, as the main acid found in the juice, was significantly reduced by both bacteria through the first 48 h of the process (P < 0.05). Lactic acid was detected as the most abundant acidic metabolite (6.1 g/L) produced within the fermentation, especially by L. plantarum. LC/MS analysis of different anthocyanins, revealed that these compounds (except pelargonidin 3-glucoside) were significantly decreased in the pomegranate juice after fermentation. DPPH Radical scavenging studies showed that fermentation of pomegranate juice using selected probiotic starters increased the antioxidant activity significantly

The effect of modification of sodium alginate on the beads properties was investigated and compared with unmodified alginate beads. The effect of storage conditions on the shelf life of the beads was determined. The modification of sodium alginate was achieved with octenyl succinic anhydride (OSA). Antioxidant activity and total phenolic compounds of the jujube extract was evaluated. Some physical and structural properties yield and encapsulation efficiency of the beads were measured. The encapsulation yield of the beads was significantly affected by modification of sodium alginate. The highest yield was observed in the alginate stored at ambient temperature on the day 14th which was 35.21%. The average beads size of alginate was 5.10 and 4.68 mm in modified and unmodified alginate beads, respectively. Modification also had a significant effect on the hardness of the beads. Higher Tg which ensures good product stability in thermal process was clearly seen in the modified beads maintained at ambient temperature. Fourier Transform Infrared Spectroscopy (FT-IR) revealed the existence of OH groups in the extract-loaded beads. These findings have important implications on designing preservation and delivery systems of soluble bioactive compounds of jujube extract to apply in development of new functional foods and drinks.

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Sequential methodology combining a screening stage by fractional factorial design and an optimization stage by central composite design was applied to enhance canthaxanthin production of Dietzia natronolimnaea HS-1 in shake flask cultures. Five variables (pH, luminous intensity, inoculum percent, concentration of glucose and concentration of NaCl) were studied with the first design and the results revealed that three factors (pH, concentration of glucose and concentration of NaCl) had greater influence on the canthaxanthin production (p<0.01). A central composite design was then used in the second step to determine the maximum canthaxanthin concentration. The optimum condition for the highest canthaxanthin production (5.32 mg L(-1)) was a pH of 7.53, glucose concentration of 25.90 g L(-1) and NaCI concentration of 3.42 g L(-1).

In the present study, nanoliposomes composed of rapeseed lecithin were used for the encapsulation of anthocyanin compounds (AC). The nanoliposomes were prepared using hydration and ultrasound combined method, and the effect of AC concentration (4.5, 6.75, 9% w/w) on the characteristics of nanoliposomes including particle size, polydispersity index (PDI), zeta potential, and the encapsulation efficiency (EE) of nanoliposomes with and without AC were studied. The results suggested the fabricated nanoliposomes had a size range of 141–196 nm, negative zeta potential and narrow particle size distribution. Further, the samples containing 9% extract had the maximum EE (43%). The results showed elevation of AC concentration resulted in increased particle size, PDI, EE, and surface charge of nanoparticles. The presence of AC extract led to diminished membrane fluidity through the hydrophobic interactions with the hydrocarbon chain of fatty acids. TEM images suggested that the nanoliposomes were nearly spherical and the AC caused their improved sphericity. Further, in vitro biocompatibility tests for human mesenchymal (MSC) and fibroblast (FBL) cells indicated nanoparticles were not toxic. Specifically, the best formulations with the maximum compatibility and bioavailability for MSC and FBL cells were AC-loaded nanoliposomes with concentrations of 0.5 mL/mg and 10.3 mL/µg and, respectively.