In this research, microencapsulation of the probiotics Lactobacillus casei ATCC 39392 and Bifidobacterium adolescentis ATCC 15703 was performed using calcium alginate, wheat, rice, and highamylose corn (Hylon VII) starches along with chitosan and poly L-lysine coatings. The effect of microencapsulation on the survival and sensory properties of ice cream over 100 days at 230 8C was evaluated. Scanning electron and optical microscopy were employed to measure capsule size and morphology. The results suggested that the survival of probiotics is increased by microencapsulation. Coating the capsules with chitosan and poly L-lysine led to enhanced bacterial viability and an increase in the size of microcapsules. Among different starches, Hylon starch enhanced the survival of probiotics at low temperatures the most. Furthermore, the addition of probiotics in free and encapsulated states did not have a significant effect on the sensory properties, or pH levels of the final product during storage (p > .05). Practical applicationsMicroencapsulation using various hydrocolloids is a commonly used method for enhancing probiotic survival in ice cream during the frozen storage. This study indicates that the microencapsulation of probiotics can enhance probiotic survival in ice cream after 100 days of storage at 230 8C. Chitosan and poly L-lysine coatings significantly improved the survival of encapsulated probiotics during the storage of ice cream. This improvement is attributed to the role of Hylon starch in creating more integrated microcapsule structure. Moreover, sensory evaluation of ice cream revealed that inoculation with the probiotic culture, in either the encapsulated or the free-state, had no significant effect on texture, color, flavor, taste, or general sensory characterization of ice cream during the storage period at 230 8C (p > .05).

The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential benefi cial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was investigated by using different organic solvents. Soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic content were determined and then degradation kinetics of anthocyanin in different solution during freezing process was assayed. In order to examine the effect of different acids on the degree of extraction of anthocyanin and total phenol, varied concentration of hydrochloric, citric and acetic acids were dissolved in a mixture of water and ethanol to prepare acidifi ed aqueous solution. Results indicated that citric acid solution is one of the best solvents for phenolic and anthocyanin extraction which showed the best scavenging activity of DPPH radical. Results from degradation kinetics of total monomeric anthocyanins revealed that stability of anthocyanins in the solution depended on temperature and other ingredients which are present in the medium. Moreover, the present data confi rmed that barberry and red cabbage acidifi ed extracts could be one of the more stable natural food colorants based on anthocyanins.

This research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the highintensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra-virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β-carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.

In this study the changes of phenolic compounds and antioxidant activity of four different pulses namely white bean (Phaseolus vulgaris L), Common vetch (Vicia sativa), Lentil (Lens culinaris) and Chickpea (Cicer arietinum) seeds before and after germination were investigated. Seeds germinated in dark chambers maintained near 100 % relative humidity at 20 °C. Three different solvents namely acetone, hexane and methanol were employed to extract the phenolic compounds present in the seeds and sprouts. Total content of phenolic compounds was measured by the Folin–Ciocalteu method and antioxidant activity determined by the delay in fat oxidation. Different concentrations of extracts (0.02 and 0.1 % w/w) were added to tallow and the stabilities of the treatments were determined by the peroxide value and induction period measurements to evaluate the antioxidant activities. The results indicated that the increases in phenolic content from dormant seed to sprouted seed were significant (P ≤ 0.05) in all the samples. The significant differences between induction periods of tallow treated with sprouted seed extracts were observed (P < 0.05). The results indicated that the greatest increase in stability was obtained when tallow was treated with a 0.1 % concentration of acetone chickpea sprout extract. The pulses' sprout flour or extract might be recommended for use as a source of natural antioxidants in functional foods.