Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.

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Peppermint essential oil is used in food, cosmetics, and pharmaceutical industries. The fabrication of peppermint nanoemulsion can increase its efficiency at lower concentrations. Spontaneous emulsification is a low‐energy method based on the characteristics of the surfactant. Factors affecting the interfacial properties of organic and aqueous phases at the time of mixing can influence the formation and droplet size of emulsions. In this study, nonionic surfactants of Tween 20, Tween 40, and Tween 80 were used to prepare peppermint microemulsions. After selecting an appropriate surfactant, the effect of stirring speed, organic phase temperature, storage for 90 days, and different surfactant‐to‐oil ratios were evaluated to investigate the emulsifying ability of the surfactant under different conditions and concentrations. The results showed that the best microemulsion was formed using Tween 80 with a droplet size of around 50 nm. Varying the surfactant‐to‐oil ratio from 50 to 225%, we found that a nanoemulsion was formed at all concentrations. Moreover, we found that the speed of mixing of organic and aqueous phases and the temperature of the organic phase affects the droplet size. At higher surfactant‐to‐oil ratios, storing the microemulsion for 90 days decreased its droplet size and increased transparency.