The aim of this study was to determine the total phenolic content, evaluate antioxidant propertie and antimicrobial potential, and identify phenolic compounds in alcoholic and aqueous extracts of the wild cherry (Prunus avium L.) stems collected in Bosnia and Herzegovina. Alcoholic extracts had higher contents of phenolic and flavonoid components, as well as the antioxidant and ferric reducing antioxidant capacity in comparison to aqueous extracts. All extracts were characterized by HPLC analysis. Furthermore, for the first time, the antimicrobial properties of wild cherry stem extracts were evaluated. Quercetin and (+)-catechin were the main compounds identified in the alcoholic extract, followed by chlorogenic acid and rutin. Quercetin was also the major component detected in aqueous extracts. Besides, alcoholic extract showed better antibacterial properties against Staphylococcus aureus as a representative gram-positive bacteria than infusion, whereas none of the samples showed antibacterial activity against Escherichia coli and fungus Candida albicans.

Encapsulation can be defined as a process of entrapping one substance within another substance producing particles with diameters of a few nm to a few mm. The entrapped material is usually a liquid, but may be a solid or a gas. The main reason of using encapsulation is the fact that some nutrients do not remain in the food for a significant amount of time or may react with the other food components causing undesirable effects. It is possible to use micro- and nanoencapsulation techniques. The first one, microencapsulation, is a technology that can improve the retention time of the nutrient in the food and allow controlled release at specific times, during food consumption or in the intestinal gut (microencapsulation of vitamin). Nanoencapsulation has the potential to protect sensitive bioactive food ingredients from unfavourable environmental conditions, enhance solubilisation, improve taste and odour masking, and enhance bioavailability of poorly absorbable function ingredients. In this review, some relevant aspects of encapsulation methodologies, coating materials and their uses in food technology were discussed.

Three Schiff bases were synthesized by reaction of different benzaldehydes with amino acids. The characterization of these compounds was performed using IR spectroscopy, molecular calculations, thin-layer chromatography, determining the melting point and other physical characteristics. IR spectra for imino groups (C=N), which are characteristic of Schiff bases, show stretching frequency from 1629 to 1654 cm -1 . The obtained spectral results were confirmed by molecular calculations using the density functional theory (DFT) and were performed before experimental work. The DFT global chemical reactivity descriptors were calculated and used to predict their relative stability and reactivity of synthesized compounds. The antimicrobial assay of all compounds were screened for Grampositive bacteria species:

Four's a crowd: An efficient protocol for the formation of benzylic quaternary centers via arylation of enones using a catalyst made from Pd(O2 CCF3 )2 and 2,2'-bipyridine is developed. For cyclic substrates, catalyst loadings as low as 1 mol % Pd are enough to afford excellent yields (>90%) using a variety of arylboronic acids. In case of acyclic substrates, the addition of KSbF6 was found to improve conversions and yields.

Schiff bases are organic compounds formed by the reaction of the primary aminewith carbonyl compounds (aldehydes or ketones). These are mainly bi- or tridentateligands capable of forming very stable complexes with transitional metals. They areused as catalysts in oxygenation, hydrolysis, electro-reduction and decompositionreactions. Many Shiff bases show significant anti-tumor, antimicrobial and antifungalactivity, which are the subject of research by many scientists in the world.In this paper Schiff base from benzidine and 1,3-diphenyl-1,3-propanedione wassynthesized. To characterize the product, FTIR spectroscopy and stereo-microscopywere used. In order to determine biological activity, antibacterial, antifungal andantioxidant activity of the product was tested.The results showed that the interaction of benzidine and 1,3-diphenylpropanedioneresults in a Schiff base showing antibacterial, antifungal and antioxidant activity.