اثر خواص ضد میکروبی عصاره کینوا و جنسینگ نانوریزپوشانی شده بر ماندگاری خامه

Alami, M., & Ghorbani, M. (2014). Evaluation of total phenolic, flavonoid, anthocyanin compounds, antibacterial and antioxidant activity of hawthorn (Crataegus Elbursensis) fruit acetonic extract. Journal of Rafsanjan University of Medical Sciences 13(1), 53-66.

Amiri, Z. R., Nemati, A., Tirgarian, B., Dehghan, B., & Nasiri, H. (2021). Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). Journal of Food Measurement and Characterization 15, 437-448.

Aziminezhad, H., Esmailzadeh Kenari, R., & Raftani Amiri, Z. (2020). The effect of extraction of probe ultrasound on antioxidant properties of bounded and free phenols of Hyssop (Hyssopus officinalis) extract. Journal of Food Research 30(2), 101-129.

Azizkhani, M., & Tooryan, F. (2016). Antimicrobial activities of probiotic yogurts flavored with peppermint, basil, and zataria against Escherichia coli and Listeria monocytogenes. Journal of food quality and hazards control 3(3), 79-86.

Banso, A. (2009). Phytochemical and antibacterial investigation of bark extracts of Acacia nilotica. J. Med. Plants Res 3(2), 082-085.

Cano-Sarmiento, C. T. D. I., Téllez-Medina, D. I., Viveros-Contreras, R., Cornejo-Mazón, M., Figueroa-Hernández, C. Y., García-Armenta, E., & Gutiérrez-López, G. F. (2018). Zeta potential of food matrices. Food Engineering Reviews 10, 113-138.

Chemat, F., Tomao, V., & Virot, M. (2008). Ultrasound-assisted extraction in food analysis. Handbook of food analysis instruments 11, 85-103.

Dalgleish, D. G. (1997). Adsorption of protein and the stability of emulsions. Trends in Food Science & Technology 8(1), 1-6.

Doughari, J. H., & Manzara, S. (2008). In vitro antibacterial activity of crude leaf extracts of Mangifera indica Linn. Afr J Microbiol Res 2(4), 67-72.

Duffy, J. E., & Harvilicz, A. M. (2001). Species-specific impacts of grazing amphipods in an eelgrass-bed community. Marine Ecology Progress Series 223, 201-211.

Droffner, M. L., & Yamamoto, N. (1985). Isolation of thermophilic mutants of Bacillus subtilis and Bacillus pumilus and transformation of the thermophilic trait to mesophilic strains. Microbiology 131(10), 2789-2794.

Esquerdo, V. M., Monte, M. L., & de Almeida Pinto, L. A. (2019). Microstructures containing nanocapsules of unsaturated fatty acids with biopolymers: Characterization and thermodynamic properties. Journal of Food Engineering 248, 28-35.

Ezhilarasi, P. N., Karthik, P., Chhanwal, N., & Anandharamakrishnan, C. (2013). Nanoencapsulation techniques for food bioactive components: a review. Food and bioprocess technology 6, 628-647.

Hashtjin, A. M., & Abbasi, S. (2015). Nano-emulsification of orange peel essential oil using sonication and native gums. Food Hydrocolloids 44, 40-48.

Hassani, M., & Hasani, S. (2018). Nano-encapsulation of thyme essential oil in chitosan-Arabic gum system: evaluation of its antioxidant and antimicrobial properties. Trends in Phytochemical Research 2(2), 75-82.

Hojjati, M., Razavi, S. H., Rezaei, K., & Gilani, K. (2011). Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier. Food Science and Biotechnology, 20, 63-69.

Hosseini, S. F., Ramezanzade, L., & Nikkhah, M. (2017). Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate. International Journal of Biological Macromolecules 105, 1455-1463.

Hoseinnia, M., Almasi, H., & Alizadeh, M. (2020). Evaluation of the properties of microcapsules containing Ziziphora clinopodiodes extract stabilized by gum Arabic, whey protein isolate, guar gum and their combinations. Journal of Food Research 29(4), 101-123.

Jafari-Sales, A., Rasi-Bonab, F., & Sayyahi, J. (2019). The survey on antimicrobial effects of methanolic extract of Carum copticum L. on Staphylococcus aureus, Bacillus cereus, Escherichia coli and Pseudomonas aeruginosa in laboratory conditions. Paramedical Sciences and Military Health 13(4), 19-25.

Jivan, M. J., Yarmand, M., & Madadlou, A. (2014). Short communication Encapsulation of date palm pit extract via particulation of starch nanocrystals in a microemulsion. International Journal of Food Science and Technology 49, 920-923.

Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International 39(4), 449-457.

Lemieux, L., & Simard, R. E. (1992). Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Le Lait 72(4), 335-385.

Lu, C. W., & Yin, Y. G. (2018). Comparison of antioxidant activity of ginseng root extracts obtained by pulsed electric field and hydrolytic enzyme processing. In IOP Conference Series: Earth and Environmental Science (Vol. 185, No. 1, p. 012005). IOP Publishing.

Mohamed, F. A. E. F., Salama, H. H., El-Sayed, S. M., El-Sayed, H. S., & Zahran, H. A. (2018). Utilization of natural antimicrobial and antioxidant of Moringa oleifera leaves extract in manufacture of cream cheese. J. Biol. Sci, 18(2), 92-106.

Negi, P. S. (2012). Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application. International journal of food microbiology 156(1), 7-17.

Nirmal, N. P., & Benjakul, S. (2011). Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage. LWT-food science and technology 44(4), 924-932.

Okeke, M. I., Iroegbu, C. U., Eze, E. N., Okoli, A. S., & Esimone, C. O. (2001). Evaluation of extracts of the root of Landolphia owerrience for antibacterial activity. Journal of ethnopharmacology 78(2-3), 119-127.

Park, J. H.,

Lee, Y. J., Kim, Y. H., & Yoon, K. S. (2017). Antioxidant and antimicrobial activities of Quinoa (Chenopodium quinoa Willd.) seeds cultivated in Korea. Preventive nutrition and food science 22(3), 195.

Razavi, R., & Kenari, R. E. (2021). Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil. Journal of Food Measurement and Characterization 15(3), 2448-2457.

Razavizadeh, B. M., Kadkhodaee, R., & Zaferani, Z. (2015). Extraction and encapsulation of capsaicinoids of red pepper oleoresin. Research and Innovation in Food Science and Technology, 4(3), 219-232.

Rodino, S., & Butu, M. (2019). Herbal extracts—new trends in functional and medicinal beverages. In Functional and medicinal beverages (pp. 73-108). Academic Press.

 

Sheu, T. Y., & Rosenberg, M. (1998). Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science 63(3), 491-494.

Shohayeb, M., Abdel-Hameed, E., & Bazaid, S. (2013). Antimicrobial activity of tannins and extracts of different parts of Conocarpus erectus L. Int J Pharm Bio Sci 3(2), 544-553.

Zhang, H., Abid, S., Ahn, J. C., Mathiyalagan, R., Kim, Y. J., Yang, D. C., & Wang, Y. (2020). Characteristics of Panax ginseng cultivars in Korea and China. Molecules 25(11), 2635.

Zhang, H., Oh, M., Allen, C., & Kumacheva, E. (2004). Monodisperse chitosan nanoparticles for mucosal drug delivery. Biomacromolecules 5(6), 2461-2468.