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In the present study, a phenolic extract derived from the Pimpinella affinis plant underwent nanoencapsulation. The nanoencapsulation process employed chitosan, Salvia macrosiphon gum (SMG), and a chitosan–SMG complex (1:1) (CCS) as coating agents. The evaluation of nanoemulsions encompassed measurements of particle size, polydispersity index (PDI), ζ‐potential, encapsulation efficiency, and intensity distribution parameters. The overall results of these assessments indicated that the nanoemulsion coated with CCS exhibited the most favorable characteristics when compared to other treatments. Subsequently, this specific nanoencapsulated sample was utilized to enhance the oxidative stability of canola oil at concentrations of 100, 200, and 300 ppm (parts per million). Oxidative stability tests, assessed through the total oxidation value (TOTOX) index, highlighted the superior performance of the nanoencapsulated extract, particularly at a concentration of 300 ppm. This enhancement can be attributed to the increased release of phenolic compounds from the CCS coating into the canola oil. The findings illustrate that the nanoencapsulation process can significantly enhance the efficacy of P. affinis extract in improving the oxidative stability of canola oil. The use of antioxidants in foods to prevent the activity of free radicals is essential and increases the useful life of edible oils, but an important problem faced in the effective use of antioxidants is that these compounds are added to oils and food at once. In the early stages of edible oils' storage, in order to prevent the oxidation reaction, a small amount of these antioxidants is needed. The best way to improve the activity of antioxidants is to create conditions that gradually add them to foods. Today, the use of encapsulation technique is expanding to improve the functional properties of bioactive compounds including antimicrobial and antioxidant activity. Results of the present study indicated that the use of material coatings to nanoencapsulation of antioxidants improved their antioxidant activity.

The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60 °Bx to 76 °Bx in bitter orange paste (from 0.55 Pa s n to 32.58 Pa s n ), pomegranate paste (from 0.55 Pa s n to 84.87 Pa s n ) and mix of these two pastes (from 0.64 Pa s n to 56.9 Pa s n ). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G′ in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.

Essential oils and plant extracts exhibit potent and diverse biological activities and are consider as major sources for the discovery of novel bioactive agents to address contemporary health and agricultural challenges. The present study was designed and implemented to conduct a comparative and multifaceted evaluation of the biological activities of essential oils and various extracts (waste and non-waste) of two valuable species, Salvia macrosiphon Boiss. and Salvia reuteriana Boiss. from their natural habitats in Kashan. For this purpose, sampling of S. reuteriana was carried out in late May and S. macrosiphon in June 2024. After extracting the essential oil by water distillation using a Clevenger apparatus, the compounds were analyzed and identified using a gas chromatography-mass spectrometer (GC-MS). Different extracts of the two species were prepared by digestion and water solvent. The antimicrobial activity of the essential oil and extracts was evaluated by agar diffusion method and determination of the minimum growth inhibitory and bactericidal concentration and the antioxidant activity of the plant extracts were evaluated by the DPPH method. The results of quantitative analysis of the essential oil showed that the yield of the essential oil of S. macrosiphon 1.05 ± 0.27% was significantly higher than that of S. reuteriana 0.42 ± 0.15%. The dominant compounds in S. macrosiphon were benzyl benzoate (77.45%) and in S. reuteriana were linalool (13.02%) and hexyl isovalerate (9.32%).The aqueous extract of dried S. macrosiphon had the highest antioxidant activity with the lowest IC 50 value of (60.50 ± 6.54) µg/mL. The Clevenger plant pulp extract of S. reuteriana showed the strongest antimicrobial effect against S. aureus with a growth inhibition zone diameter (37.5 mm) and E. coli (11 mm). The least and the best MIC value of the essential oil of S. reuteriana against C. albicans was 125 µg/mL. Therefore, the Clevenger plant pulp extract of S. reuteriana as waste could be a potentially potent, cheap and environmentally friendly option against some microorganisms for pharmaceuticals.

In this study, total phenolic content (167.25 mg GA/g), total flavonoids (42.37 mg QE/g DM) and tocopherol (4.60 mg αT/g DM) of Iranian golpar which obtained by microwave assisted extraction were measured. Antioxidant activity of 100, 200, 400, 800, 1500 and 2000 ppm concentrations of extract were compared with 100 ppm of TBHQ synthetic antioxidant and antioxidant activity increased with increasing extract concentration. The type and percentage of wall materials (0, 50 and 100%), extract to wall ratio (0.1, 0.25 and 0.4% w/w) and sonication time (2, 4 and 6 min) as independent variable factors and encapsulation efficiency of phenolic compounds, particle size of nanocapsule and zeta potential were considered as the response of encapsulation conditions. Iranian golpar extract was added to soybean oil at 1500 and 2000 ppm of concentration in free and optimum encapsulated form, which had more antioxidant activity than TBHQ during 60 days of storage at 27 ± 2 °C. Concentration of 1500 ppm of Iranian golpar extract (IGE) in the coating of sage seed gum and chitosan can be used as a natural antioxidant to increase the oxidative stability of soybean oil.

Background Salvia macrosiphon is an aromatic perennial species of Lamiaceae family that grows naturally in different parts of Iran. This herb is widely used in folk and modern medicine. Although in Flora Iranica and Flora of Iran, no infraspecific taxonomic rank has been detected for S. macrosiphon , some infraspecific taxonomic ranks have been reported. In the current study, we evaluated the genetic diversity and structure of 11 populations of this species to detect inter and intrapopulation genetic diversity and to survey the possibility of infraspecific taxonomic ranks in this species. Methods and results We utilized the modified C-TAB protocol for DNA extraction and amplified the genomes using several SCoT molecular markers. We calculated of genetic diversity and polymorphism parameters using GenAlex 6.4, Geno–Dive ver.2, PopGene, PopART and Structure 2.3.4. The parameters of genetic polymorphism differed between the populations. Moreover, a low rate of gene flow supported a moderate level of population’s genetic diversity and differentiation. According to haplotypes network (TCS) analysis, a high level of genetic mutation has occurred among the individuals of some populations leading to high intrapopulation diversity. On the basis of structure analysis and Nei’s genetic distance, the examined populations were classified into four genotypes. Conclusions The clustering pattern of the populations in each group was not related to geographical distance or phytogeography. It seems that the wide geographic distribution, a small gene flow rate and the occurrence of a high level of genetic mutation lead to infraspecific genetic differentiation in the species and we suppose some infraspecific ranks exist for it.

Salvia macrosiphon Boiss. is an aromatic perennial herb belonging to the family Lamiaceae. Phytochemical studies and biological activities of this plant have been rarely documented in the literature. The current study aimed to investigate antibacterial and cytotoxic activity of different fractions of aerial parts of S. macrosiphon. Also, we tried to isolate and identify cytotoxic compounds from the plant. In this respect, the hydroalcoholic extract of the corresponding parts of the plant was fractionated into four fractions. Then, antibacterial and cytotoxic activity of each fraction were examined. It was found that the chloroform fraction had a good antibacterial activity against gram-positive and gram-negative bacteria. The most potent cytotoxicity was also obtained by the n-hexane fraction comparing with etoposide as the reference drug which was selected for the study and characterization of secondary metabolites. Accordingly, 13-epi manoyl oxide (1), 6α-hydroxy-13-epimanoyl oxide (2), 5-hydroxy-7,4'-dimethoxyflavone (3), and β-sitosterol (4) were isolated and evaluated for their cytotoxic activity. Among them, compound 1 revealed significant cytotoxicity against A549, MCF-7, and MDA-MB-231. It merits mentioning that it showed high selectivity index ratio regarding the low cytotoxic effects on Human Dermal Fibroblast which can be considered as a promising anticancer candidate.

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

The efficacy of probiotics in providing health benefits may be related to their ability to survive at a sufficient concentration of 106 CFU/g during storage in food and colonization in the gastrointestinal tract. Microencapsulation is a viable method to improve the survivability of probiotics under harsh environmental conditions. In this research, microencapsulated Lactobacillus rhamnosus (MLR) was produced by a two‐layer extrusion technique with sodium alginate and wild sage (Salvia macrosiphon) mucilage (SMM) in varying concentrations ranging from 0.2% to 0.8% as the first and second wall materials, respectively. The microencapsulation efficiency and second layer diameter of beads increased significantly with the increase in SMM concentrations. Microencapsulated Lactobacillus rhamnosus (LR) maintained its minimal concentration (6 log CFU/g) during 9 min at 72°C. The MLR‐date yogurt (DY) sample had the lowest pH, highest acidity, and highest survival rate among the others at the end of storage. In simulated gastrointestinal conditions (SGC), the survival rates of free LR (FLR) and MLR were 45% and 47% on the 14th day of storage, respectively. In sensory properties, MLR had the highest score in odor and texture parameters but not in others. The MLR viscosity (666.3 mPa·s−1) and SEM images show a relatively denser structure for MLR. In conclusion, this study emphasized the potential of using double‐layered beads to protect probiotics, providing valuable inspiration for developing new functional foods with higher survival ability in harsh conditions. MLR maintained its minimal concentration (6 log CFU/g) for 9 min at 72°C. The use of alginate and SMM can protect LR against harsh environmental conditions. MLR‐DY sample had the lowest pH, highest acidity, denser structure, and highest survival rate among the others on the 28th day of storage.

The potential of nanofibers based on sage seed mucilage (SSM)/ethyl cellulose (ECL) as a novel source for incorporation of cumin essential oil (CEO) for cheese packaging was evaluated. The ECL/SSM: 85/15 nanofiber demonstrated optimal morphology features such as free-bead, and homogenous with average fiber diameter of 428.45 ± 43.96 nm. The obtained results of FT-IR revealed the compatibility among ECL, SSM, and CEO.Tensile strength and elongation at break increased 132.5% and 61% respectively by decreasing the ECL/SSM mixing ratio from 95:5 to 85:15. The incorporation of CEO in optimized nanofiber, improved the mechanical and thermal properties. The antioxidant value varied from 60 to 80% that were related to nanofibers with 10 and 30% CEO. In addition, the ECL/SSM with 30% CEO indicated the greatest zone of inhibition against Staphylococcus aureus and Escherichia coli . After packaging cheeses with nanofibers, the control sample revealed highest changes in pH, moisture, and color properties. The cheeses packed with nanofibers including 30% CEO had low total bacterial numbers during storage (7.09 ± 2.35—8.75 ± 3.56 Log CFU.g −1 ). In addition, in sensory evaluation, the highest score was for the sample packed with nanofibers containing 10% CEO.

The aim of this study was to determine the rheological properties of apple cake batters and physical (volume, density, weight after baking and color) and sensory properties of apple cake formulated with four different levels of wild sage seed gum (0, 0.5, 1.0 and 1.5%). Apple cake batters formulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. The apparent viscosity of cake batter significantly (P < 0.05) increased with increasing gum levels. With increasing gum levels from 0.0 to 1.5% significantly increased the volume of cake (P < 0.05), while the density values was decreased from 344 to 321 kg m −3 with increasing gum levels. The crumb color of samples was affected by addition of wild sage seed gum. The apple cake with 1.5% gum exhibited a color, with L*, a* and b* equal to 85.36, 1.53 and 35.32, respectively. Gum addition increased volume and porosity of the cakes and resulted in softer products. 1.0% wild sage seed gum is suggested to use in apple cakes to obtain the cakes with the satisfactory volume, appearance, texture and overall acceptance.