Farhan Ahadi ¹ ( دانش‌آموخته دکتری، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران. )
Afshin Javadi ² ( استاد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران )
Hoda Jafarizadeh Malmiri ³ ( دانشیار، گروه مهندسی شیمی، دانشگاه صنعتی سهند، تبریز، ایران. )
Navideh Anarjan ⁴ ( استادیار،گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران. )
Hamid Mirzaie ⁵ ( دانشیار، گروه بهداشت مواد غذایی، دانشکده دامپزشکی،‌ واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران. )

Submited date : 2022-11-29 Accepted date : 2023-01-10

Keywords:

References:

1. Ahangari, Z., Naseri, M. and Vatandoost, F., 2018. Propolis: chemical composition and its applications in endodontics. Iranian Endodontic Journal, 13(3), p. 285.


2. Ahdno, H. and Jafarizadeh-Malmiri, H., 2017. Development of a sequenced enzymatically pre-treatment and filter

 

 pre-coating process to clarify date syrup. Food and Bioproducts Processing, 101, pp.193-204.

3. Ahmadi, O. and Jafarizadeh-Malmiri, H.,‌ 2020. Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions. Food Science and Biotechnology, 29(6), pp.783-792.


4. Ahmadi, O., Jafarizadeh-Malmiri, H. and Jodeiri, N., 2018. Eco-friendly microwave-enhanced green synthesis of silver nanoparticles using Aloe vera leaf extract and their physico-chemical and antibacterial studies. Green Processing and Synthesis, 7(3), pp. 231-240.


5. Akca, A. E., Akca, G., Topçu, F. T., Macit, E., Pikdöken, L. and Özgen, I. Ş., 2016. The comparative evaluation of the antimicrobial effect of propolis with chlorhexidine against oral pathogens: An in vitro study. BioMed Research International,  2016-2120.


6. Alami, M. and Ghorbani, M., 2014. Evaluation of total phenolic, flavonoid, anthocyanin compounds, antibacterial and antioxidant activity of hawthorn (Crataegus Elbursensis) fruit acetonic extract. Journal of Rafsanjan University of Medical Sciences, 13(1), pp. 53-66.


7. Alencar, S. M., Oldoni, T. C., Castro, M. L., Cabral, I. S. R., Costa-Neto, C. M., Cury, J. A. and Ikegaki, M., 2007. Chemical composition and biological activity of a new type of Brazilian propolis: red propolis. Journal of Ethnopharmacology, 113(2),‌pp.‌278-283.


8. Anarjan, N., Jaberi, N., Yeganeh-Zare, S., Banafshehchin, E., Rahimirad, A. and Jafarizadeh- Malmiri, H., 2014 Optimization of mixing parameters for α-tocopherol nanodispersions prepared using solvent displacement method. Journal of the American Oil Chemists Society, 91(8), pp.1397-405.


9. Anvarinezhad, M., Javadi, A. and Jafarizadeh-Malmiri, H., 2020. Green approach in fabrication of photocatalytic, antimicrobial, and antioxidant zinc oxide nanoparticles–hydrothermal synthesis using clove hydroalcoholic extract and optimization of the process. Green Processing and Synthesis, 9(1), pp. 375-385.


10. Azhdarzadeh, F.‌and Hojjati, M., 2016. Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3(1), pp. 43-50.


11. Azmir, J., Zaidul, I. S. M., Rahman, M. M., Sharif, K. M., Mohamed, A., Sahena, F. and Omar, A. K. M., 2013. Techniques for extraction of bioactive compounds from plant materials:‌ A review.  Journal of Food Engineering, 117(4), pp.‌ 426-436.


12. Bankova, V., 2005. Chemical diversity of propolis and the problem of standardization.  Journal of Ethnopharmacology, 100(1-2),‌ pp.‌114-117.‏


13. Bankova, V. S., de Castro, S. L. and Marcucci, M. C., 2000. Propolis: recent advances in chemistry and plant origin. Apidologie, 31(1), pp. 3-15.


14. Banskota, A. H., Tezuka, Y. and Kadota, S., 2001. Recent progress in pharmacological research of propolis. Phytotherapy Research, 15(7), pp. 561-571.


15. Castaldo, S. and Capasso, F., 2002. Propolis, an old remedy used in modern medicine. Fitoterapia, 73, pp. 1-6.


16. Eskandari-Nojehdehi, M., Jafarizadeh-Malmiri, H. and Rahbar-Shahrouzi, J., 2016. Optimization of processing parameters in green synthesis of gold nanoparticles using microwave and edible mushroom (Agaricus bisporus) extract and evaluation of their antibacterial activity. Nanotechnology Reviews, 5(6), pp. 537-548.


17. Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H. and Mirzaei, H., 2021. Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and

 

 propolis. Food Bioscience, 40, pp. 100894.

18. Galeotti, F., Maccari, F., Fachini, A. and Volpi, N., 2018. Chemical composition and antioxidant activity of propolis prepared in different forms and in different solvents useful for finished products. Foods, 7(3), pp. 41.


19. Ghavami-Lahiji, M., Behroozibakhsh, M. and Kashi, T. S. J., 2018. A review of applications of fourier transform infrared spectroscopy in dental research. Journal of Dental Medicine, 30(4), pp. 243-253.


20. González-Martín, M. I., Revilla, I., Betances-Salcedo, E. V. and Vivar-Quintana, A. M., 2018. Pesticide residues and heavy metals in commercially processed propolis.  Microchemical Journal, 143,pp. 423-429.


21. Jaberi, N., Anarjan, N. and Jafarizadeh-Malmiri, H., 2019. Optimization the formulation parameters in preparation of α-tocopherol nanodispersions using low-energy solvent displacement technique. International Journal for Vitamin and Nutrition Research, 16‌(1), pp. 201-241.


22. Jafari, A., Anarjan, N. and Jafarizadeh-Malmiri, H., 2019. Effects of rotation speed and time, as solvent removal parameters, on the physico-chemical properties of prepared α-tocopherol nanoemulsions using solvent-displacement technique. Food Science and Biotechnology, pp. 1-8.


23. Oyinloye, T. M. and Yoon, W. B., 2020. Effect of freeze-drying on quality and grinding process of food produce: A review. Processes, 8(3), p. 354.‏


24. Pobiega, K., Kraśniewska, K. and Gniewosz, M., 2019. Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in Food Science & Technology, 83, pp. 53-62.


25. Pourazadi, L., Nehzati, G. A., Ghaziani, F. and Abbasai, S., 2017. Evaluation the quality and quantity of phenolic compound and antioxidant activity of propolis in the vicinity of Karaj. Iranian Journal of Animal Science, 47(4),‌ pp. 499-506.


26. Sayyar, Z. and Jafarizadeh-Malmiri, H., 2020. Process intensification for curcumin nanodispersion preparation using subcritical water—Optimization and characterization. Chemical Engineering and Processing-Process Intensification, 153, pp. 107938.


27. Sayyar, Z. and Jafarizadeh-Malmiri, H., 2020. Preparation of Curcumin Nanodispersions Using Subcritical Water–Screening of Different Emulsifiers. Chemical Engineering & Technology, 43(2), pp. 263-272.