Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science

IJIRST –International Journal for Innovative Research in Science & Technology| Volume 3 | Issue 10 | March 2017 ISSN (online): 2349-6010

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science Dr. A. Jaganathan Principal / Secretary Food Craft Institute, Hoshiarpur, Punjab, India

S. Muguntha Kumar Assistant professor Department of Hotel Management & Catering Science Muthayammal College of Arts & Science, Namakkal, Tamilnadu, India

Abstract This paper aims at investigating the effect of the nano technique delivery systems on the antioxidant and antimicrobial activity of different bioactive components. Thymol, carvacrol, linalool and eugenol hydrophobic compounds were encapsulated in dextran of oil-in-water (o/w) nanos prepared by ultrasonic homogenization method and stabilized by different types of emulsifier Tween 20, 40 or 80 and distilled water. The results showed that the reducing power, antioxidant capacity, H2O2 scavenging and antioxidant activity of un-encapsulated eugenol was the highest percent compared others essential oils. The highest essential oils nanoencapsulated yield (EY%) and efficiency (EE%) were observed for eugenol 91.74 and 97.81 %, respectively by using Dex/T20 treatment. Nano technique of eugenol can enhance the aqueous solubility of eugenol at 25, 35 and 45 °C. Thermal stability of eugenol increased from 63.5 to 143 °C after nano technique by using Differential Scanning Coliremetry. Antioxidant activity of nanoencapsulated eugenol 0.5 mg/ml in linolic acid system compred with BHT activity at different periods storage were 98.97, 98.42, 98.12 and 97.89 % at 0, 60, 120 and 180 days, respectively. Sensory evaluation of jelly prepared with different levels of nano-encapsulated eugenol compared to 1% its un-encapsulated showed the Dex/T20 (0.3 %) formation was the most accepted by testers. The antimicrobial activity of nano-encapsulated eugenol was measured against three different microorganisms, such as Molds & yeasts, coliforms and salmonella. Significance and Impact of the Study: nano technique affects positively essential oils main compounds, improves antioxidant activity and retains antimicrobial activity, enhancing the quality of the oils.

Keywords: Nano Techniques, Nano-Encapsulation, Bioactive Compounds _______________________________________________________________________________________________________ I.

INTRODUCTION

In plant phenolic and polyphenolic compounds are widespread components of the human diet found in vegetables, fruits, soybean, cereals, tea, coffee, red wine and natural herb extracts. The extracts of medicinal plant and culinary herb sources possess very strong antioxidant activity in vitro. This antioxidant activity is due mainly to phenolic compounds present in plants (Sahaa et al, 2008). The strong antioxidant activity of the volatile extract of thyme is mostly due to its main volatile components, thymol and carvacrol. In the case of the volatile extract of basil, eugenol, reported as a major volatile component, probably contributes significantly to the strong antioxidant activity of the extract. Eugenol showed high antioxidant activity in the aldehyde/carboxylic acid assay (Teissedre & Waterhouse 2000; and Lee, & Shibamoto 2001). Essential oils (EO) are a group of ethereal lipophilic compounds, extracted from herbs and spices such as thyme (thymol), oregano (carvacrol) and clove (eugenol) (Burt, 2004). EO are volatile and highly aromatic, with strong antioxidant, antibacterial and antifungal properties (Toure et al, 2007). When applying EO at a level above their solubility limit, the visible insoluble EO, particularly in beverages, may be a quality defect unacceptable by consumers. Encapsulation is the most commonly employed approach in the food industry to disperse lipophilic compounds. In addition, effective encapsulation technologies protect sensitive compounds from degradation, mask unpleasant tastes of certain compounds, reduce losses due to evaporation, prevent binding or interaction with other food matrix components, or facilitate controlled release under desired conditions (McClements et al, 2007; de Vos et al, 2010).

Proteins and carbohydrates are frequently studied as matrices to encapsulate lipophilic compounds by spray drying (Charve and Reineccius 2009; Gharsallaoui et al, 2007; Sliwinski et al, 2003; Zeller et al, 1998), which is a one-step, low-energy and economical encapsulation method commonly used in the food industry (Adamiec and Kalemba 2006). Specifically relevant to this study, mixtures of whey protein isolate (WPI) and maltodextrin (MD) have been used to encapsulate avocado (Bae and Lee, 2008), ginger (Toure et al, 2007), oregano (Baranauskiene, et al, 2006) and caraway (Bylaite et al, 2001) essential oils.

Moreover, conjugation of WPI and MD by dry heating (the Maillard reaction) improves emulsifying properties of whey protein (Akhtar and Dickinson 2007; Choie et al, 2010).

For whey proteinbased encapsulation systems, heat stability of capsules is an important parameter because manufacturing of many beverage products requires thermal processing to inactivate spoilage and pathogenic microorganisms, but whey protein is known to aggregate during heating, especially at increased ionic strength and acidity near isoelectric point when electrostatic repulsion weakens (Bryant and McClements 1998). Further, to prepare transparent dispersions, nanoparticles with encapsulated lipophilic compounds typically smaller than 100 nm are required to reduce the scattering of light (Farhang 2009). However, heat

All rights reserved by www.ijirst.org

239

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044)

stable transparent dispersions with EO-containing capsules based on whey protein or conjugates have not been reported.

Recently, studies have shown the successful approach of using nanos to improve stability in food applications. Tan (2005) and Yuan et al, (2008) prepared EO nanodispersions using high-pressure homogenization and studied their physicochemical properties. Other applications include the encapsulation of limonene, lutein, omega-3 fatty acids, astaxantin, and lycopene (Chen et al, 2006), the encapsulation of a -tocopherol to reduce lipid oxidation in fish oil (Weiss et al, 2009), and the use of nanos to incorporate essential oils, oleoresins, and oil-based natural flavors into food products such as carbonated beverages and salad dressings (Ochomogo and Monsalve- Gonzalez 2009). In the last two decades, nanotechnology has rapidly emerged as one of the most promising and attractive research fields. The technology offers the potential to significantly improve the solubility and bioavailability of many functional ingredients. The high hydrophobicity of some bioactive substances makes them insoluble in aqueous systems, and they therefore have a poor intake in the body.

To improve antioxidants dispersibility in water, for example (Horn and Rieger 2001), and also to increase their bioavailability during gastrointestinal passage (Deming and Erdman 1999), antioxidant crystals must be formulated, that is, to incorporate them in the fine particles of oil-in-water (O/W) emulsions. They can be produced using two different approaches: high-energy and low energy methods. High-energy methods use intense mechanical forces to break up macroscopic phases or droplets into smaller droplets and typically involve the use of mechanical devices known as homogenizers, which may use high-shear mixing, highpressure homogenization, or ultrasonication. In contrast, low-energy methods rely on the spontaneous formation of emulsions under specific system compositions or environmental conditions as a result of changes in interfacial properties (McClements and Li 2010). Spontaneous emulsification is a less expensive and energy-efficient alternative that takes advantage of the chemical energy stored in the system (Bilbao Sáinz et al, 2010). High-energy methods are effective in reducing droplet sizes but may not be suitable for some unstable molecules, such as proteins or peptides. One of the most used low-energy methods is the phase inversion temperature (PIT) method, which is based on the changes in solubility of polyoxyethylene-type nonionic surfactants with temperature. The surfactant is hydrophilic at low temperatures but becomes lipophilic with increasing temperature due to dehydration of the polyoxyethylene chains. At low temperatures, the surfactant monolayer has a large positive spontaneous curvature forming oil-swollen micellar solution phases (or O/W microemulsions), which may coexist with an excess oil phase.

At high temperatures, the spontaneous curvature becomes negative and water-swollen reverse micelles (or W/O microemulsions) coexist with an excess water phase. At a critical temperature—the hydrophilic–lipophilic balance (HLB) temperature—the spontaneous curvature is zero and a bicontinuous microemulsion phase containing comparable amounts of water and oil phases coexists with both excess water and oil phases.

If the cooling or heating process is not fast, coalescence predominates and polydispersed coarse emulsions are formed (Ee et al, 2008). Other low-energy methods that can be used to prepare nanos are the PIC (phase inversion composition) method, in which the temperature is maintained constant and the composition is changed (the solvent quality is changed by mixing two partially miscible phases together). By using the PIC method, different nanomaterials such as colloidosomes (Dinsmore et al, 2002), cubosomes (Spicer 2004), and microfluidic channels (Xu et al. 2005) have been prepared. Liu et al, (2006) used polyoxyethylene (PEO) nonionic surfactants for the preparation of paraffin oil-in water nanos also by using the PIC method.

They reported the preparation of 2.1 Methods of Formation 9 stable nanos with diameters ranging from 100 to 200 nm.

Surfactants used in this system were a combination of Span 80, a sorbitan monooleate with a low HLB, and Tween 80, an ethoxilated sorbitan monooelate ester with a high HLB. As these two surfactants possess the same backbone, they can mix easily, leading to a controlled change in the final HLB. Another commonly used inversion method is transitional phase inversion (TPI) (Jahanzad et al, 2010). Before TPI can occur, the surfactants in both phases must diffuse toward the interface, adsorb at the interface, and conform into a mixed surfactant layer at the optimum conditions. The rate of diffusion of the surfactants depends on many parameters, including their size, the viscosity of the phase, and the intensity of mixing, etc. For oil-in-water emulsions containing a pair of water soluble and oil-soluble surfactants, it was found that the addition of the water phase containing the water-soluble surfactant to the oil phase containing the oil-soluble surfactant may produce very fine emulsions if it is associated with interfacial tension lowering in the course of addition. The rate of addition of the second phase is of great importance in achieving an emulsion with the desired properties. This is Nano and Micro Food Emulsions because the dynamic of phase inversion emulsification is very fast, and the emulsion properties change quickly with further addition, contrary to some conventional emulsification methods. Therefore, it is important to find and maintain a semi equilibrated state in the course of emulsification during which sufficient surfactant diffusion/adsorption can occur, and thus droplet rupturing is enhanced. TPI occurs when the curvature of the oil–water interface gradually changes from positive to negative, passing through a zero curvature at the inversion point. This is associated with a shift in the surfactant nature from water-soluble to oil-soluble, or vice versa.

Encapsulation of bioactive compounds represents a feasible and efficient approach to modulate drug release, increase the physical stability of the active substances, protect them from the interactions with the environment, decrease their volatility, enhance their bioactivity, reduce toxicity, and improve patient compliance and convenience (Ravi 2000). Encapsulation of Essential Oils deals with micrometric size capsules, which are used for the protection of the active compounds against environmental factors (e.g, oxygen, light, moisture, and pH), to decrease oil volatility and to transform the oil into a powder.

Encapsulation in nanometric particles is an alternative for overcoming these problems but additionally, due to the sub cellular size, may increase the cellular absorption mechanisms and increasing bioefficacy (Anna et al, 2014). Carvacrol, limonene and cinnamaldehyde were encapsulated in the sunflower oil droplets of nanos prepared by high pressure homogenization and stabilized by different emulsifiers: lecithin, pea proteins, sugar ester and a combination of Tween 20 and glycerol monooleate.

All rights reserved by www.ijirst.org

240

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044)

The antimicrobial activity was measured against three different microorganisms, such as Escherichia coli, Lactobacillus delbrueckii and Saccharomyces cerevisiae. The measured antimicrobial activity was significantly affected by the formulation of the nano, where the different bioactive compounds were encapsulated. In particular, the effect of the delivery systems on the antimicrobial activity was correlated to the concentration of the essential oil components in the aqueous phase in equilibrium with the nano droplets, suggesting that the ability of the active molecules to interact with cell membranes is associated to their dissolution in the aqueous phase. (Francesco et al, 2012).

Although the antimicrobial effects of essential oils are well established and despite the several studies on their antimicrobial activity (Bakkali et al, 2008; Ben Arfa et al, 2006; Ceylan and Fung, 2004; Helander et al, 1998; Lambert et al, 2001; Ultee et al, 2000, 2002; Sikkema et al, 1995), it must be highlighted that their mechanisms of action are poorly understood, even though different theories were proposed. In particular, it appears that the different essential oil components are characterized by a peculiar mechanism of action, which depends on the nature of the specific bioactive molecule (Di Pasqua et al, 2007). The objective of this work was to try increase the efficiency and stability of some essential oils using nanotechnology (nano-emulsion and nano-encapsulation) techniques on the antioxidant and antimicrobial activity for application in the food industry II. MATERIALS AND METHODS Materials Pure bioactive compounds, Thymol, Euganol, Linalool and Carvacrol were delivered from Sigma – Aldrich Chemicals.

Methods Reducing Power The reducing power of thymol, carvacrol, linalool, and eugenol was determined according to the method of Oyaizu, (1986). A volume of 0.4 ml of ethanolic solutions with different concentration (0.05, 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0 mg/ml) form each tested compound were added to 1 ml potassium ferricyanide 1% and 1 ml phosphate buffer 0.2 M, pH = 6.6. Mixture was incubated at 50 oC for 20 min. Then, trichloroacetic acid 10% was added to mixture, and centrifuged at 650 g for 10 min. Two ml of the supernatant was mixed with 2 ml distilled water and 0.4 ml ferric chloride 0.1% and the absorbance was read spectrophotometrically( Shimadzu UV-VIS 160 A) at 700 nm. Higher absorbance of the reaction mixture indicated greater reducing power.

Total Antioxidant Capacity as Equivalents The total antioxidant capacity of thymol, carvacrol, linalool and eugenol was determined according to the method of Prieto et al.

(1999). Ethanolic solution with different concentration (10, 20, 30, 40, 50, 70, 100 and 500 ppm) was added to 3.5 ml reagent solution (0.6 M sulfuric acid, 28 mM sodium phosphate, and 4mM Ammonium molybdate). Then, the tubes were capped and incubated in a water bath at 95 oC for 90 min. After cooling to room temperature, the absorbance was measured at 695 nm against a blank. The antioxidant capacities expressed as equivalents of α-tocopheroel.

The Antioxidant Capacity of Thymol The ability of tested compounds to scavenge DPPH radical was determined according to the method of (Hatano, et al, 1988). The reaction mixture had contained 0.1 ml of DPPH radical solution (5 mM) and different concentration of tested compounds (from 0.0026 mM to 83 mM). Total volume of the reaction mixture was 3ml. Absorption of DPPH radical at 515 nm was determined after 10 min against a blank solution that contained only methanol. % DPPH radical scavenging activity = ((Ac-As)/Ac) ×100 Where: As= absorbance of sample; Ac= absorbance of control (DPPH radical solution in methanol without sample).

Antioxidant Activity in an Acid System An antioxidant activity assay was carried out by using the linoleic acid system Osawa and Namiki (1981). Tested compounds in ethanolic solution with different concentration (125, 250, 375,500 ppm) were added to 2 ml ethanolic solution of linoleic acid 0.2 M. Then, the total volume was adjusted to 4 ml with ethanol. And the reaction mixture incubated at 40oC. the degree of oxidation was measured according to the thiocyanate method Mitsuda et al, (1996) by adding 0.1 ml reaction mixture , 0.1 ml ammonium thiocyanate 30% , 3 ml solvent (n butanol :ethanol 1:1) and 0.1 ml ferrous chloride (20 mM in 3.5% HCl). After mixing was stirred for 3 min, the absorbance measured at 500 nm, and the percentage of antioxidant activity was calculated from the following equation: Antioxidant activity %= 100 - [(absorbance of sample / absorbance of control) ×100] All tests and analyses were run in triplicate and averaged Preparation of Bioactive Nanos Oil-in-water (o/w) emulsions were prepared according to Helder et al, (2011) with some modifications. Briefly: 0.03% (w/w) bioactive compounds (higher than 97 % purity) was dissolved at 40 ºC in n-hexane (95% purity). This organic solution was then added to an aqueous solution containing 0.5 % (w/w) Tween (20, 40 and 80) (97%, Sigma, USA) in distilled water. The organic/aqueous phase volume ratio of 1: 9 was used. The emulsions were homogenized using an ultrasonicator homogenizer

All rights reserved by www.ijirst.org

241

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044)

(Homogenizer PRO 400PC). The n-hexane was then removed from the fine emulsion by rotary evaporation. In order to simulate industrial production environment, no special care was taken to avoid contact with oxygen.

The nanos obtained were stored at 4 ºC in the absence of light, during the evaluation period, reproducing eventual commercial conditions. · 2 % dextran was added to 0.5 % (w/w) Tween 80 and then 100 ml distilled water and stirring (Dex/T80). · 2 % dextran was added to 0.5 % Tween 40 and then 100 ml distilled water (Dex/T40). · 2 % dextran was added to 0.5 % Tween 20 and then 100 ml distilled water (Dex/T20).

Oxidation Study of Bioactive Compounds Encapsulated DSC was furthermore employed to study the thermo-oxidation stability of the samples. Samples of pure terpenes as well as their complexes with B-CD and their encapsulated forms in MS containing around 2 mg of terpenes were placed in 40-μL aluminum pans having a hole in their lid. The specimens were heated in pure oxygen atmosphere from room temperature to 120 ◦C at 90 ◦C/min, remained at 120 ◦C for 1 min, to ensure a uniform temperature distribution within the sample, and then heated up to 420 ◦C at 10 ◦C /min.

Application and Preparation of Jelly Jelly was prepared in laboratory by adding different levels of eugenol nanoencapsulated i.e. 0.10, 0.20, 0.30, 0.40 and 0.50% w/w in laboratory using the traditional procedure. The formulation of Jelly was contained the ingredients of sucrose, gelatin, citric acid, flavoring agent, sodium benzoate and potassium citrate, ascorbic acid and antioxidant pigment were 84.0, 15.0, 0.20, 0.10, 0.10, 0.10 and 0.1-0.5 %, respectively. Jellies were wrapped by polyethylene and aluminum foil and packed in carton bags and were stored at room temperature 25±5ºC. The control of jelly was prepared with 0.10% synthetic color (carmine) according to Attia et al,(2013) Sensory Evaluation An acceptance test of the jelly samples was carried out at the Sensory Analysis Laboratory of the Food Science and Technology Department, National Research Center (NRC) with the participation of 41 volunteer members of the NRC community from both sexes and of all ages. Volunteers were selected based on their interest and availability to take part in the tests. Samples were evaluated through tests of preference and intention to purchase in accordance with NBR 12806/1993 (ABNT, 1993). The testers assessed the samples using a 9-point structured hedonic scale, as follows: 1 - disliked very much; 2 - disliked quite a lot; 3 fairly disliked; 4 - slightly disliked; 5 - neither liked nor disliked; 6 - slightly liked; 7 - fairly liked; 8 - liked quite a lot; 9 - liked very much. The samples were marked with random three digit numbers and served to testers in individual booths under white light. Plain mineral water and biscuit means cookie were provided for rinsing of the palate between sample evaluations.

Statistical Analyses Experimental results were mean ± S.D. of three parallel measurements and analyzed by SPSS 10 (SPSS Inc. Chicago, IL).

Differences between means were determined using Tukey multiple comparisons and least significant difference (LSD).

Correlations were obtained by Pearson correlation coefficient in bivariate correlations. P values <0.05 were regarded significant.

III. RESULTS AND DISCUSSIONS Antioxidant Activity of the Basil and Essential Oils Major Components Reducing Power The reducing power of thymol (T), carvacrol (C), linalool (L), and eugenol (E) was measured by the ferricyamide method.

Different concentrations of thymol, carvacrol, linalool and eugenol 0.05, 0.1, 0.2, 0.4, 0.6, 0.8 and 1.0 mg/ml were investigated.

Higher absorbance at 700 nm of the reaction mixture indicated greater reducing power. Table 1 represents the reducing power of T, C, L and E measured as absorbance at 700 nm. Table 1 reveals that T, C, E exhibited a reducing power, but to varying degrees while L has no significant reducing power. A positive correlation has been observed between concentrations and reducing power for T, C, E especially E. There is a significant difference among the tested compounds in their reducing power.

The antioxidant capacity of L was very high but its reducing power is very low. So, there was a very high difference between the reducing power and the antioxidant capacity of L. linalool is a monoterpen which has an allelic structure, its structure can be reacted with H2SO4 which present in the reaction mix in the antioxidant capacity and a sulfunyl compound will form. So that, sulfonyl compound reacts and give a high antioxidant capacity. The difference between the reducing power and the antioxidant capacity of L related to the reaction conditions because of the reaction mixture of antioxidant capacity contained H2SO4 0.6 m and the reaction mix was heated at 95°C for 90 min. so, its false antioxidant capacity. This mechanism can explain according to March (1968). On the other hand, the reducing power and antioxidant capacity of E were the highest activity. So, that, BO has a high reducing power and antioxidant capacity because of its containing of E. from the obtained results, T and C have low reducing power and antioxidant capacity. In addition, to has a low reducing power and antioxidant capacity. As previously mentioned the reducing power and the antioxidant capacity of E is the highest activity. Mechanism of antioxidant action is reducing power and antioxidant capacity of E could be explained according to Ou et al. (2002)

All rights reserved by www.ijirst.org

242

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044)

Characterization of Nano technique of Bioactive Compounds Nanos are not only used to change the texture, flavor, and appearance of foods, but they are increasingly used to delivery biologically functional components that are lipophilic such as antioxidants, flavors, and nutraceuticals. Traditionally, emulsions could only be manufactured on a commercial scale with droplets in the nano-size range 10-100nm) (Friberg et al, 2004; McClements, 2005a; Leal-Calderon et al, 2007). Encapsulation of essential oils at the nanoscale represents a viable and efficient approach to increasing the physical stability of the bioactive compounds, protecting them from the interactions with the food ingredients. Encapsulation of functional ingredients has been shown to reduce ingredient interactions and allow for better control over mass transport phenomena and chemical reactions. Encapsulation of biologically active components such as nutraceuticals may also improve bioactivity, e.g. by improving adsorption and uptake of components during digestion. In the case of food IV. CONCLUSIONS Nano-encapsulation offers great advantage for an improved stability of bioactive compounds in certain food formulations. Jelly as a staple food is considered to be a useful model to develop new generation of functional products, and to test the stability of nano-encapsulated bioactive compounds. In this study, bioactive compounds were encapsulated with dextran and added to jelly formulation to test their stability during the process. The results revealed that nano-encapsulation significantly improved the thermal stability of eugenol at elevated temperatures applied during process. Addition of the particles of encapsulated bioactive compounds at amounts up to 0.02 % in jelly formulation seemed reasonable in terms of general quality parameters and sensory properties. Presence of bioactive compounds in a formulation may bring important changes in the chemical reactions occurring in food during processing. The most bioactive compounds bear functional groups that may react with other compounds in food.

These reactions may lead to the formation of processing contaminants especially in products in which processing conditions are severe. Therefore, prevention of the reactivity of bioactive compounds through their nano-encapsulation may also help preventing certain food safety risks REFERENCES [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19]

[20] [21]

Aysun O. and Ayse E. (2011). A comparative evaluation of antioxidant and anticancer activity of essential oil from Origanum onites (Lamiaceae) and its two major phenolic components. Turk Journal Biology. 35: 735-742.

Bae E. K. and Lee S. J. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation, 25(8): 549-560.

Bakkali, F, Averbeck, S, Averbeck, D, Waomar, M, (2008). Biological effects of essential oils – a review.Food and Chemical Toxicology 46, 446–475.

Baranauskiene R, Venskutonis P. R, Dewettinck K. and Verhé R. (2006). Properties of oregano(Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices. Food Research International, 39(4): 413-425.

Ben Arfa, A, Combes, S, Preziosi-Belloy, L, Gontard, N, Chalier, P, (2006). Antimicrobial activity of carvacrol related to its chemical structure. Letters in Applied Microbiology 43, 149–154.

A.S.Syed Navaz, C.Prabhadevi & V.Sangeetha”Data Grid Concepts for Data Security in Distributed Computing” January 2013, International Journal of Computer Applications, Vol 61 – No 13, pp 6-11.

A.S.Syed Navaz, V.Sangeetha & C.Prabhadevi, “Entropy Based Anomaly Detection System to Prevent DDoS Attacks in Cloud” January 2013, International Journal of Computer Applications, Vol 62 – No 15, pp 42-47.

A.S.Syed Navaz, A.S.Syed Fiaz, C.Prabhadevi, V.Sangeetha & S.Gopalakrishnan “Human Resource Management System” Jan – Feb 2013, International Organization of Scientific Research Journal of Computer Engineering, Vol 8, Issue 4, pp. 62-71.

Dr. A.Jaganathan, S.Muguntha Kumar” A Novel Approach of Cassava Bagasse in different from two Starch and Effect of Hydrochloric Acid”, International Research Journal of Engineering and Technology, Vol -3, Issue – 10, October 2016. Pp. 282-286.

Dr. A.Jaganathan, S.Muguntha Kumar” A Survey on Native Cassava Starch and Fruit Harvesting Maturity”, International Research Journal of Engineering and Technology, Vol -3, Issue – 10, October 2016. Pp. 277-281.

Dr. A.Jaganathan ” Beneficial and Deleterious effects of Wine”, International Journal of Advanced Research in Computer and Communication Engineering, Vol -5, Issue – 10, October 2016. Pp. 34-41.

Dr.A.Jaganathan, S.Muguntha Kumar” Artificial Neural Network Analysis in Food Science” International Research Journal of Engineering and Technology, Vol -4, Issue – 1, January 2017. Pp. 746-751.

Dr.A.Jaganathan, S.Muguntha Kumar” Nano Techniques & Applications Enhance Activity in Food Science” International Journal for Innovative Research in Science & Technology, Vol -3, Issue – 10, March 2017. Pp. 63-68.

A.S.Syed Navaz, S.Gopalakrishnan & R.Meena “Anomaly Detections in Internet Using Empirical Measures” February 2013, International Journal of Innovative Technology and Exploring Engineering, Vol 2 – Issue 3. pp. 58-61.

A.S.Syed Navaz, M.Ravi & T.Prabhu, “Preventing Disclosure of Sensitive Knowledge by Hiding Inference” February 2013, International Journal of Computer Applications, Vol 63 – No 1. pp. 32-38.

Adamiec J. and Kalemba D. (2006). Analysis of microencapsulation ability of essential oils during spray drying.Drying Technology, 24(9): 1127-1132.

Ahmed M. G, Satish K. B. P, Kiran K. G. B. (2010). Formulation and evaluation of gastric-mucoadhesive drug delivery systems of captopril. Journal of Current Pharmaceutical Research, 2: 26–32.

Akhtar M. and Dickinson E. (2007). Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic. Food Hydrocolloids, 21: 607-616.

Anna R. B, Clizia G, Benedetta I, Chiara R, Fabio F. and Maria C. B. (2014). Essential Oils Loaded in Nanosystems: A Developing Strategy for a Successful Therapeutic Approach. Evidence-Based Complementary and Alternative Medicine, Hindawi Publishing Corporation, Vol. 2014, Article ID 651593, 14 pages,http://dx.doi.org/10.1155/2014/651593 Attia G. Y, Moussa M. E. M. and Sheashea E. R. (2013). Characterization of red pigments extracted from red Beet (beta vulgaris, l.) and its potential uses as Antioxidant and natural food colorants. Egypt. J. Agric. Res, 91(3):1095-1110.

A.S.Syed Navaz , T.Dhevisri & Pratap Mazumder “Face Recognition Using Principal Component Analysis and Neural Networks“ March -2013, International Journal of Computer Networking, Wireless and Mobile Communications. Vol No – 3, Issue No - 1, pp. 245-256.

All rights reserved by www.ijirst.org

243

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044) [22] A.S.Syed Navaz, H.Iyyappa Narayanan & R.Vinoth.” Security Protocol Review Method Analyzer (SPRMAN)”, August – 2013, International Journal of Advanced Studies in Computers, Science and Engineering, Vol No – 2, Issue No – 4, pp. 53-58.

[23] A.S.Syed Navaz & K.Girija “Hacking and Defending in Wireless Networks” Journal of Nano Science and Nano Technology, February 2014, Volume- 2, Issue – 3, pp - 353-356.

[24] A.S.Syed Navaz & R.Barathiraja “Security Aspects of Mobile IP” Journal of Nano Science and Nano Technology (International), February 2014, Volume2, Issue – 3, pp - 237-240.

[25] A.S.Syed Navaz, G.M. Kadhar Nawaz & B.Karthick.” Probabilistic Approach to Locate a Mobile Node in Wireless Domain”, April – 2014, International Journal of Computer Engineering and Applications, Vol No – 6, Issue No – 1, pp.41-49.

[26] Bilbao Sáinz C, Avena Bustillos R. J, Wood D. F, Williams T. G, Mchugh T. H. (2010). Nanos prepared by a low-energy emulsification method applied to edible films. J Agric Food Chem, 58: 11932–11938.

[27] BRASIL (2001). ANVISA-Agência Nacional de Vigilância Sanitária. Ministério da Saúde. Resolução da diretoria colegiada da secretaria de vigilância sanitária n. 12. Diário Oficial da União, Brasília: Ministério da Saúde.

[28] Bryant C. M, and McClements D. J. (1998). Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci. Technol, 9: 143–151.

[29] Burce A. M, Vural G, and Eyal S. (2013). Nano-encapsulation improves thermal stability of bioactive compound omega fatty acids and silymarin in bread.

Agro Food Indusrty Hi Tech, 24(3): 62-65.

[30] Choi M. J, A. Soottitantawat, O. Nuchuchua, S.-G. Min, and U. Ruktanonchai, (2010). “Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsiondiffusion method,” Food Research International, 42(1): 148–156.

[31] De Vos P, Faas M. M, Spasojevic M. and Sikkema J. (2010). Encapsulation for Preservation of Functionality and Targeted Delivery of Bioactive Food Components. International Dairy Journal, 20: 292-302.

[32] Deming D. M, and Erdman J. W. Jr (1999). Mammalian carotenoid absorption and metabolism. Pure Appl. Chem,71: 2213–2223.

[33] Di Pasqua R, Betts G, Hoskins N, Edwards M, Ercolini D, and Mauriello G, (2007). Membrane toxicity of antimicrobial compounds from essential oils.

Journal of Agricultural and Food Chemistry 55, 4863–4870.

[34] Dinsmore A. D, Hsu M. F, Nikolaides M. G, Marquez M, Bausch A. R, and Weitz D. A. (2002). Colloidosomes: selectively permeable capsules composed of colloidal particles. Science, 298: 1006-1009.

[35] Dipan C. and paramita B. (2013). Comparative evaluation of the antioxidant efficacy of encapsulated and un-encapsulated eugenol-rich clove extract in soybean oil: shelf-life and frying stability of soybean oil. Journal ofFood Engineering, 117: 545-550.

[36] A.S.Syed Navaz & G.M. Kadhar Nawaz, “Ultra Wideband on High Speed Wireless Personal Area Networks” August – 2014, International Journal of Science and Research, Vol No – 3, Issue No – 8, pp.1952-1955.

[37] A.S.Syed Navaz & Dr.G.M. Kadhar Nawaz & A.S.Syed Fiaz “Slot Assignment Using FSA and DSA Algorithm in Wireless Sensor Network” October – 2014, Australian Journal of Basic and Applied Sciences, Vol No –8, Issue No –16, pp.11-17.

[38] A.S.Syed Navaz, S.Ravishankar & M.Sudarson, “Tracking Objects Using Multiple Acoustic Video Systems DISCOVERY The International Daily journal, September 2015, Volume – 37, Issue - 168, pp - 59-64.

[39] A.S.Syed Navaz & A.S.Syed Fiaz, “Load Balancing in P2P Networks using Random Walk Algorithm” March – 2015, International Journal of Science and Research, Vol No – 4, Issue No – 3, pp.2062-2066.

[40] A.S.Syed Navaz, J.Antony Daniel Rex, S.Jensy Mary. “Cluster Based Secure Data Transmission in WSN” July – 2015, International Journal of Scientific & Engineering Research, Vol No - 6, Issue No - 7, pp. 1776 – 1781.

[41] Duduku K, Kong B. H, Rosalam S, Anisuzzaman S. M. and Rajesh N. (2012). Spray drying of Morinda Citrifolia L. and Beta Vulgaris L. fruit extract and its synergistic effect. International Journal of Chemical Engineering and Applications, 3(6): 380-384.

[42] Ee S. L, Duan X, Liew J, and Nguyen Q. D. (2008). Droplet size and stability of nano-emulsions produced by the temperature phase inversion method.

Chem. Eng. J, 140: 626–631.

[43] Farhang B. (2009). Nanotechnology and applications in food safety. In: Gustavo, B.-C, Alan, M, David, L, Walter, S, Ken, B. and Paul, C, editors. Global issues in food science and technology. San Diego: Academic Press. p 401-410.

[44] Francesco D. Marianna A, Mariarosaria V, and Giovanna F. (2012). Design of nano-based delivery systems of natural antimicrobials: Effect of the emulsifier. Journal of Biotechnology, 159: 342– 350.

[45] Frank A. E. and J. Hans-Joachim (2007). Immobilization of dextranase from Chaetomium erraticum. Journal of Biotechnology, 131: 440–447.

[46] A.S.Syed Navaz, J.Antony Daniel Rex, P.Anjala Mary. “An Efficient Intrusion Detection Scheme for Mitigating Nodes Using Data Aggregation in Delay Tolerant Network” September – 2015, International Journal of Scientific & Engineering Research, Vol No - 6, Issue No - 9, pp. 421 – 428.

[47] A.S.Syed Navaz, P.Jayalakshmi, N.Asha. “Optimization of Real-Time Video Over 3G Wireless Networks” September – 2015, International Journal of Applied Engineering Research, Vol No - 10, Issue No - 18, pp. 39724 – 39730.

[48] M.Ravi & A.S.Syed Navaz. “Development of Mail Tracking System” October – 2015, International Journal of Innovative Research in Computer and Communication Engineering, Vol No - 3, Issue No - 10, pp.9757-9762.

[49] S.Jensy Mary, A.S Syed Navaz & J.Antony Daniel Rex, “QA Generation Using Multimedia Based Harvesting Web Information” November – 2015, International Journal of Innovative Research in Computer and Communication Engineering, Vol No - 3, Issue No - 11, pp.10381-10386.

[50] A.S Syed Navaz & A.S.Syed Fiaz “Network Intelligent Agent for Collision Detection with Bandwidth Calculation” December – 2015, MCAS Journal of Research, Vol No – 2, pp.88-95, ISSN: 2454-115X. [51] Burt S. (2004). Essential oils: their antibacterial properties and potential applications in foods – a review. International Journal of Food Microbiology 94, 223–253.

[52] Bylaite E, Venskutonis P. R. and Mapdpieriene R. (2001). Properties of caraway (Carum carvi L.) essential oil encapsulated into milk protein-based matrices. European Food Research and Technology, 212(6): 661-670.

[53] Bylaite E, Venskutonis P. R. and Mapdpieriene R. (2001). Properties of caraway (carum carvi l.) essential oil encapsulated into milk protein-based matrices. European Food Research and Technology, 212(6): 661-670.

[54] Ceylan E. and Fung D. Y. C. (2004). Antimicrobial activity of spices. Journal of Rapid Methods and Automation in Microbiology 12, 1–55.

[55] Charve J. p. and Reineccius G. A. (2009). Encapsulation performance of proteins and traditional materials for spray dried flavors. Journal of Agricultural and Food Chemistry, 57(6): 2486-2492.

[56] Chen H, Weiss J, and Shahidi F. (2006). Nanotechnology in nutraceuticals and functional foods. Food Technol, 60:30–36.

[57] Friberg S, Larsson K. and Sjoblom J. (eds.) (2004). Food Emulsions. New York: Marcel Dekker.

[58] Gharsallaoui A, Roudaut G, Chambin O, Voilley A. and Saurel R. (2007). Applications of spraydrying in microencapsulation of food ingredients: An overview. Food Research International, 40(9): 1107-1121.

[59] Hatano T, Kagawa H, et al, (1988). Two new flavonoids and other consitituents in licorice root; their relative astringency and radical scavenging effects.

Chem. Pharm. Bull, 36: 2090-2097.

[60] Helander I. M, Alakomi H. L, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid E. J, Gorris L. G. M, and Von Wright A. (1998). Characterization of the action of selected essential oil components on gram-negative bacteria. Journal of Agricultural and Food Chemistry 46, 3590–3595.

[61] Helder D. S, Miguel C, Bartolomeu W. S. S, Clara R, Maria C, Mafalda C. Q, Jane S. R. C, Maria G. C, and António A. V. (2011). Nanos of β-carotene using a high-energy emulsification–evaporation technique. J.Food Eng, 102: 130–135.

All rights reserved by www.ijirst.org

244

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044) [62] Higuchi T. and Connors K. A. (1965). Phase solubility technique. Adv Anal Chem Instrum, 4: 117–212.

[63] Horn D, and Rieger J. (2001). Organic nanoparticles in the aqueous phase—theory, experiment, and use. Angewandte Chemie, 113:4460–4492.

[64] Islam M. M, Hossain M. M, Haider M.G, Chowdhury E. H. and Kamruzzaman M. (2006). Seroprevalence and pathological studyof Salmonella infections in layer chickens andisolation of causal agents: In Proceedings of the 5th International Poultry show and seminarfrom 01-03 march 2007, held in BangladeshChina Friendship Conference Centre (BCFCC), Sher-e-Bangla Nagar, Dhaka, Bangladesh. 9-15.

[65] Jahanzad F, Josephides D, Mansourian A, and Sajjadi S. (2010). Dynamics of transitional phase inversion emulsifi cation: effect of addition time on the type of inversion and drop size. Ind. Eng. Chem. Res, 49:7631–7637.

[66] A.S Syed Navaz & K.Durairaj “Signature Authentication Using Biometric Methods” January – 2016, International Journal of Science and Research, Vol No - 5, Issue No - 1, pp.1581-1584.

[67] A.S.Syed Fiaz, N.Asha, D.Sumathi & A.S.Syed Navaz “Data Visualization: Enhancing Big Data More Adaptable and Valuable” February – 2016, International Journal of Applied Engineering Research, Vol No - 11, Issue No - 4, pp.–2801-2804.

[68] P.Nazni & A.Jaganathan, “STUDY ON MICROBIAL ANALYSIS OF STREET-VENDED FOOD SAMPLES SOLD IN SALEM DISTRICT”, International Journal of Research in Biological Sciences, Vol -4, Issue – 3, August 2014. Pp. 75-78.

[69] P.Nazni & A.Jaganathan, “STANDARDIZATION AND PROXIMATE ANALYSIS OF STREET FOODS SOLD IN SALEM DISTRICT”, International Journal of Agricultural and Food Science, Vol -4, Issue – 3, August 2014. Pp. 94- 99.

[70] Dr. A.Jaganathan, “Production of Rice Flour and Peanut Paste in Yellow Cake”, International Journal of Scientific Research, Vol -5, Issue – 9, September 2016. Pp. 597- 600.

[71] Dr. A.Jaganathan, M.Mohanraj” A study on Cultural effects on Tourism in India”, International Research Journal of Engineering and Technology, Vol -3, Issue – 11, November 2016. Pp. 1133-1138.

[72] Dr. A.Jaganathan, S.Kuppuraj” Artificial Neural Networks Methods for Predicting the Performance and Process in the Milk Industry”, International Research Journal of Engineering and Technology, Vol -3, Issue – 11, November 2016. Pp. 1127-1132.

[73] A.S.Syed Navaz & Dr.G.M. Kadhar Nawaz “Flow Based Layer Selection Algorithm for Data Collection in Tree Structure Wireless Sensor Networks” March – 2016, International Journal of Applied Engineering Research, Vol No - 11, Issue No - 5, pp.–3359-3363.

[74] A.S.Syed Navaz & Dr.G.M. Kadhar Nawaz “Layer Orient Time Domain Density Estimation Technique Based Channel Assignment in Tree Structure Wireless Sensor Networks for Fast Data Collection” June - 2016, International Journal of Engineering and Technology, Vol No - 8, Issue No - 3, pp.–15061512.

[75] M.Ravi & A.S.Syed Navaz "Rough Set Based Grid Computing Service in Wireless Network" November - 2016, International Research Journal of Engineering and Technology, Vol No - 3, Issue No - 11, pp.1122– 1126.

[76] Madhu G. L. and K. A. Prabhu (1985a). Immobilization of dextranase on Bentonite. Enzyme Microb. Technol, 7: 279–282.

[77] March J. (1968). Advanced organic chemistry: Reactions, Mechanisms and Structure Hill, Kogakusha, Tokyo, Japan, pp. 63-65.

[78] McClements D. J. (1999). Emulsion rheology. In: Food emulsions principles, practice and techniques. CRC Press, Washington, DC, pp 235–266.

[79] McClements D. J. (2005). Emulsion stability. In: Food emulsions: principles, practices, and techniques, 2nd edn. CRC Press, New York, pp 269–339.

[80] A.S.Syed Fiaz, I.Alsheba & R.Meena “Using Neural Networks to Create an Adaptive Character Recognition System”, Sep 2015, Discovery - The International Daily journal, Vol.37 (168), pp.53-58.

[81] A.S.Syed Fiaz, M. Usha and J. Akilandeswari “A Brokerage Service Model for QoS support in Inter-Cloud Environment“,March 2013, International Journal of Information and Computation Technology, Vol.3, No.3, pp 257-260, [82] A.S.Syed Fiaz, R.Pushpapriya, S.Kirubashini & M.Sathya “Generation and allocation of subscriber numbers for telecommunication“,March2013, InternationalJournal of Computer Science Engineering and Information Technology Research, Vol No: 3; Issue No: 1, pp. 257-266.

[83] A.S.Syed Fiaz, N.Devi, S.Aarthi "Bug Tracking and Reporting System", March 2013, International Journal of Soft Computing and Engineering, Vol No: 3; Issue No: 1, pp. 257-266.

[84] M. Usha, J. Akilandeswari and A.S.Syed Fiaz “An efficient QoS framework for Cloud Brokerage Services”, Dec. 2012, International Symposium on Cloud and Service Computing, pp: 76-79, 17-18, IEEE Xplore.

[85] McClements D. J. and Li Y. (2010). Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.

Advances in Colloid and Interface Science, 59(2): 213-228.

[86] McClements D. J, Decker E. A. and Weiss J. (2007). Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science, 72(8): 109-124.

[87] McClements J. D. (1999). Food Emulsions: Principles, Practices and Techniques. CRC Press, Boca Raton, Florida. Nuchuchua, O, Sakulku, U, Uawongyart, N, Puttipipatkhachorn, S, Soottitantawat.

[88] Mitsuda H, Yuasumoto K, and Iwami K. (1996). Antioxidation action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo, 19: 210-214.

[89] Mourtzinos N, Kalogeropoulos S. E, Papadakis K. K. and Karathanos V. T. (2008). Encapsulation of Nutraceutical Monoterpenes in B-Cyclodextrin and Modified Starch. Journal of Food Science, 73(1): 89-94.

[90] Ochomogo M, and Monsalve-Gonzalez A. (2009). Natural fl avor enhancement compositions for food emulsions U.S. Patent 2009/0196972 A1. Clorox Co, Oakland [91] Jochen W, Sylvia G, Michael D, and Julian M. (2009). Nanostructured Encapsulation Systems: Food Antimicrobials. Global Issues in Food Science and Technology ISBN 9780123741240, 425-479.

[92] Lambert R. J. W, Skandamis P. N, Coote P. J, and Nychas G. J. E. (2001). A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Micro- biol, 91: 453–462.

[93] Leal-Calderon, F, Thivilliers, F, and Schmitt, V. (2007). Structured emulsions. Curr. Opin. Colloid Interface Sci, 12(4–5), 206–212.

[94] Lee K. G. and Shibamoto T. (2001). Antioxidant activities of volatile components isolated from Eucalyptus species. Journal of the Science of Food and Agriculture, 81: 1573–1579.

[95] Liu W, Sun D, Li C, Liu Q, and Xu J. (2006). Formation and stability of paraffin oil-in-water nano-emulsions prepared by the emulsion inversion point method. Journal of Colloid and Interface Science, 303: 557-563.

[96] Osawa T, and Namiki M. (1981). A novel type of antioxidant isolated from leaf wax of eucalyptus leaves. Agricultural and Biological Chemistry, 45: 735– 739.

[97] Ou B, Huang D, Woodill-Hampsch M, Flanagan J. A, and Deemer E. K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. J. Agric. Food Chem, 50: 3122.

[98] Oyaizu M. (1986). Studies on products of browning reaction: antioxidative activity of products of browning reaction. JPN. J. Nutr, 44: 307-315.

[99] Ruch R. J, Cheng S. J, and Klaunig J. E. (1989). Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis, 10: 1003-1008.

[100] Sahaa M. R, Hasana S. M. R, Aktera R, Hossaina M. M, Alamb M. S, Alam M. A, and Mazumderc M. E. H. (2008). In vitro free radical scavenging activity of methanol extract of the leaves of Mimusops elengilinn. Bangl.J. Vet. Med, 6 (2): 197–202.

[101] Sikkema J, Debont J. A. M, and Poolman B. (1995). Mechanisms of membrane toxicity of hydrocarbons. Microbiological Reviews 59: 201–222.

[102] Sliwinski E. L, Lavrijsen B. W. M, Vollenbroek J. M, van der Stege H. J, van Boekel M. A. J. S. and Wouters J. T. M. (2003). Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions.Colloids and Surfaces B: Biointerfaces, 31(1-4): 219-229.

All rights reserved by www.ijirst.org

245

Nano Bioactive Compounds to Enrich Antioxidant Methods in Food Science (IJIRST/ Volume 3 / Issue 10/ 044) [103] Spicer P. T. (2004). Cubosomes: bicontinuous liquid crystalline nanoparticles. In: Nalwa H (ed) Encyclopedia of nanoscience and nanotechnology. Marcel Dekker, New York, pp 881–892.

[104] Politeo O, Jukic M, and Milos M. (2007). Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chemistry, 101: 379–385.

[105] Prieto P, Pineda M, and Aguilar M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal. Biochem. 269: 337–341.

[106] Ravi K. M. N. (2000). Nano and microparticles as controlled drug delivery devices, Journal of Pharmacy and Pharmaceutical Sciences, 3(2): 234–258.

[107] Regiane V. B. F, Soraia V. B, and Diego A. B. (2013). Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Ciênc. Tecnol. Aliment, Campinas, 33(1): 171-178.

[108] Rima K, Consolate N, Hao Z, and Wei C. (2013). Evaluation of antimicrobial and antioxidant activities of Syrian sumac fruit extract. Journal of Natural Products, 6: 96-102.

[109] Rima K, Consolate N, Hao Z, and Wei C. (2013). Evaluation of antimicrobial and antioxidant activities of Syrian sumac fruit extract. Journal of Natural Products, 6: 96-102 [110] Robert P, Tamara G, Nalda R, Elena S, Jorge C, and Carmen S. (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science and Technology, 45(7): 1386-1394.

[111] Tan C. P. (2005). Effect of polyglycerol esters of fatty acids on physicochemical properties and stability of b-carotene nanodispersions prepared by emulsification/evaporation method. J. Sci. Food Agric, 85: 121–126.

[112] Teissedre P. L, and Waterhouse A. L. (2000). Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. Journal of Agricultural and Food Chemistry,48: 3801–3805.

[113] Toure A, Xiaoming Z, Jia C. and Zhijian D. (2007). Microencapsulation and oxidative stability of ginger essential oil in maltodextrin/whey protein isolate (md/wpi). International Journal of Dairy Science, 2(4): 387-392.

[114] Ultee A, Bennik M. H. J, and Moezelaar R. (2002). Thepheno-lic hydroxyl group of carvacrolis essential for action against the food- borne pathogen Bacilluscereus. Appl. Environ. Microbiol, 68, 1561–1568.

All rights reserved by www.ijirst.org

246