35 Plants are vital for the wellbeing of humankind in a variety of ways. Some plant extracts contain 36 antimicrobial properties that can treat different pathogens. Most of the world's population relies 37 on medicinal plants and natural products for their primary health care needs. Therefore, there is a 38 growing interest in natural products, medicinal plants, and traditional medicine along with a 39 desire to design and develop novel plant-based pharmaceuticals. These plant-based 40 pharmaceuticals may address the concerns of reduced efficacy of synthetic antibiotics due to the 41 emergence of drug-resistant pathogens. In this regard, some plant extracts from black pepper 42 (Piper nigrum) with antimicrobial properties, including piperine, have the potential to be used as 43 natural dietary supplements together with modern therapeutic approaches. This review highlights 44 possible applications of piperine as the active compound in the fields of rational drug design and 45 discovery, pharmaceutical chemistry, and biomedicine. We discuss different extraction methods 46 and pharmacological effects of the analyzed substance to pave the way for further research 47 strategies and perspectives towards the development of novel herbal products for better 48 healthcare solutions.49 50

Three types of symbiotic mayonnaise sauces, with free, encapsulated bacteria with calcium alginate (in 4% concentration) and encapsulated with calcium alginate and resistant starch by two strains of L. acidophilus and L. casei were manufactured in triplicate under the same conditions. The numbers of viable cells, pH, acidity and rheological properties' of symbiotic mayonnaise samples during 91 days of storage in refrigerated (4°C) conditions was evaluated. It was observed that the number of viable cells of Lactobacillus acidophilus and L. casei was reduced significantly (p<0.05) from day 1 to day 91 of storage period in Free State comparing encapsulated bacteria in both type of them. Reduction of viable cells encapsulated with Hi maize-alginate had a slower rate than probiotic cells encapsulated with calcium alginate (4%) in both L. acidophilus and L. casei mayonnaise samples container types. About changing in pH and increasing acidity of symbiotic mayonnaise sauces, the samples containing free probiotic cells had the highest changing and samples inoculated encapsulated cells with Hi maize-alginate mixture had lowest changing in these factors between all sample types. Also there weren't any significant changes in rheological properties of encapsulated symbiotic mayonnaise sample compared with control samples but in samples containing free cells a significant differences compared with control samples were seen. Finally, proved microencapsulation could help survival probiotic cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.cells enough in therapeutic effects on consumers at the end of storage and modification encapsulation with adding Hi maize starch to calcium alginate improved preserving chemical qualities of symbiotic mayonnaise sauce.