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The stabilization of microparticles suspensions is always assured by macromolecules that allow the increasing of dispersing phase viscosity and maintaining the microparticles dispersibility. In this work, the effect of xanthan gum, tragacanth, and sodium alginate on the stability of gelatin–pectin microcapsules suspensions containing sage polyphenols as an active substance was investigated. After polyphenols extraction from Salvia officinalis, their characterization by HPLC‐UV/DAD and their microencapsulation by complex coacervation technique using gelatin and pectin. Three different suspensions of microcapsules were prepared using different polymeric dispersant agents. The suspensions were characterized by laser for particle size, zetametry, viscosimetry, and evaluation of their antioxidant activities was carried out by the DPPH scavenging radical method. Stability study of prepared suspensions was undertaken during 90 days, the results obtained showed that sodium alginate and tragacanth had a better stabilizing effect compared with xanthan gum. After formulation of sage extract, its antioxidant activity increases and its half‐life time increases from 12.75 ± 1.95 days (R2 = .93) to 258.64 ± 21.99 days (R2 = 0.98). Practical applications Microencapsulation yield of sage extract in gelatin–pectin is 73.54 ± 2.04%. About 0.5% of sodium alginate permits the stabilization of microcapsules suspension. Sodium alginate and tragacanth had a better stabilizing effect compared with xanthan. After formulation, antioxidant activity of sage extract increases. After formulation, half‐life time of sage extract increases from 12.75 ± 1.95 to 258.64 ± 21.99 days.

BACKGROUND/AIM: Health benefits of green tea for a wide variety of ailments, including the cancer, heart disease, and liver disease, were reported. It is believed to have beneficial effects in the prevention and treatment of many diseases, one of which is non-alcoholic fatty liver disease (NAFLD). This study inspects the protective effect of green tea against atherosclerosis and NAFLD in comparative approach between curative and preventive models. MATERIALS AND METHODS: Twenty four of Wistar rats were studied for 150 days. After 15 days of adaptation period, rats were divided into four groups including normal Group (NG), control Hypercholesterolemic diet Group (CHDG), preventive Group (PG) and curative Group (CG) that followed respectively the following regimens: 1 mL/kg of sunflower oil for 150 days, 1 mL/kg of cholesterol solution prepared at 1.5% (w/v) in sunflower oil span 150 days, 1 ml/kg of cholesterol solution at 1.5% (w/v) in sunflower oil with 3 mL/kg GTLE for 60 days and 1 mL/kg of cholesterol solution at 1.5% (w/v) in sunflower oil for 30 days followed by 3 mL/kg of GTLE for 30 days. These both PG and CG groups were ingested with cholesterol 1.5% (w/v) during remaining period. RESULTS: The results showed significant increase, except for NG, during the 30 first days (p≤0.001) in lipid serum profiles including Total Cholesterol (TC), Triacylglycerol (TG) and Low-Density Lipoprotein cholesterol (LDL-c). However, the High-Density Lipoprotein cholesterol (HDL-c) profile decreased during the treatment (p≤0.001). The ingestion of GTLE in treated groups (CG and PG) declined significantly (p≤0.001) in blood lipid concentrations (TC: 67%, TG: 23%, LDL-c: 81.12%) except for the HDL-c that increased up to 15%. The Atherogenic Index (AI) also decreased significantly (p≤0.001) up to 48%, in CG and PG. PG and NG marked same SOD activity values (130.91±7.66 versus 141.31±8.21 U/mL), while CG showed the lowest level. Liver sections were well protected in protective model than curative one.

This work aims to optimize a new formulation of orange nectar sweetened with Stevia and enriched with Pectin using full factorial design with two factors, two levels, and one central point. Factors were the concentration in stevia and pectin. Physicochemical characterization and stability study were carried‐out at 4 and 25°C where pH, Brix°, total titratable acidity, turbidity, sedimentation, and redispersibility are controlled for 1 month. The evaluation of antioxidant activity degradation during 3 months and organoleptic test were required for the selection of optimal formulation. The hypoglycemic effect of the optimal nectar was evaluated in rats targeting the postprandial blood glucose levels kinetics. After optimization, the formulation F1 (with 0.03% stevia and 0.05% pectin) was found to be the most stable and favorable. Its half‐life times were, respectively, 147.67 days at 4°C (R2 = .996) and 74.66 days at 25°C (R2 =.997). Its organoleptic score was 9.67 (R2 = .994). The in‐vivo hypoglycemic study has been confirmed, the effect of this supplementation has permitted the regulation of post‐prandial glycemic levels. Thus, this formulation deserves to be recommended for diabetic subjects. Practical applications The addition of stevia (0.03%) and pectin (0.05%) improved the physico‐chemical stability of natural orange nectar. Referring to the antioxidant activity degradation; half‐life time was 147.67 days at 4°C and 74.66 days at 25°C. The consumption of this orange nectar by diabetic patients allows the normalization of their postprandial blood glucose levels.

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