Subject Areas :

سید مهدی  اجاق ¹ (دانشیار،‌گروه فراوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی ومنابع طبیعی‌گرگان.، گرگان، ایران.)
شیرین  حسنی ² (دانش‌آموخته دکتری، فراوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورز یومنابع طبیعی‌گرگان، گرگان، ایران)
مریم  حسنی ³ (استادیار،‌گروه علوم و صنایع غذایی، واحد شاهرود، دانشگاه آزاد اسلامی، شاهرود، ایران.)

Received: 2019-03-11 Accepted : 2019-09-28 Published : 2021-12-22

Keywords:

References:

. Bang, S.H., Hwang, I.C., Yu, Y.M., Kwon, H.R., Kim, D.H., Park, H. J. 2011. Influence of chitosan coating on the liposomal surface on physicochemical properties and the release profile of nano carrier systems. Journal of Microencapsulation, 28(7):595–604.

2. Chakrabarti, S., Jahandideh, F., Wu, J. 2014. Food-derived bioactive peptides on inflammation and oxidative stress. Review article. Biomedicine Research International, 1–11.


3. Degner, B. M., Chung, C., Schlegel, V., Hutkins, R., McClements, D. J. 2014. Factors influencing the freeze–thaw stability of emulsion-based foods. Comprehensive Reviews in Food Science and Food Safety, 13(2): 98–113.


4. Galla, N.R., Pamidighantam, P.R., Akula, S., Karakala, B. 2012. Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo horita. Food Chemistry, 135(3):1479–1484.


5. Gibis, M., Zeeb, B., Weiss, J. 2014. Formation, characterization, and stability of

 

hibiscus extract in multilayered liposomes. Food Hydrocolloids, 38(6): 28-39.

6. Giménez, B., Alemán, A., Montero, P., Gómez-Guillén, M. C. 2009. Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid. Food Chemistry, 114(3): 976–983.


7. Gómez-Guillén, M.C., López-Caballero, M.E., Alemán, A.López de Lacey, A., Giménez, B., Montero, P. 2010. Antioxidant and antimicrobial peptide fractions from squid and tuna skin gelatin. Sea By-Products as Real Material: New Ways of Application,In: Le Bihan, E., ed. Transworld Research Network: Kerala, India, pp. 89–115.


8. Hasani, S., Ojagh, S. M., Ghorbani, M. 2018. Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics. International Journal of Biological Macromolecules, 115(8): 143–151.


9. Hosseini, S. F., Rezaei, M., Zandi, M., Ghavi, F. F. 2013. Preparation and functionalproperties of fish gelatin–chitosan blend edible films. Food Chemistry, 163(3): 1490–1495.


10. Hosseini, S.F., Ramezanzade, L., Nikkhah, M. 2017. Nano-liposomal entrapment of bioactive peptidic fraction from fish gelatin hydrolysate. International Journal of Biological Macromolecules, 105 (5): 1455-1463.


11. Kuboi, R. Shimanouchi, T. Yoshimoto, M., Umakoshi, H. 2004. Detection of protein conformation under stress conditions using liposomes As Sensor Materials. Sensors and Materials, 16(5): 241–254.


12. Li, Z. 2014. Encapsulation of bioactive salmon protein hydrolysates with chitosan-coated liposomes, Master of Science Thesis, The University of Dalhousie, Halifax, Canada.


13. Li, Z., Paulson, A. T., Gill, T. A. 2015. Encapsulation of bioactive salmon protein hydrolysates with chitosan-coated liposomes. Journal of Functional Foods, 19:733–743.


14. Liu, W., Ye, A., Liu, C., Liu, W., Singh, H. 2011. Structure and integrity of liposomes prepared from milk- or soybean-derived phospholipids during in vitro digestion. Food Research International, 48(2): 499–506.


15. Nasri, R., Younes, I., Jridi, M., Trigui, M., Bougatef, A., Nedjar-Arroume, N., Karra- Châabouni, M. 2013. ACE inhibitory and antioxidative activities of Goby (Zosterissessor ophiocephalus) fish protein hydrolysates: effect on meat lipid oxidation. Food Research International, 54(1):552-561.


16. Ohtake, S., Schebor, C., Palecek, S.P., de Pablo, J.J. 2005. Phase behavior of freezedried phospholipid–cholesterol mixtures stabilized with trehalose. Biochimica et Biophysica Acta (BBA) - Biomembranes,1713(1): 57–64.


17. Ovissipour, M. R., Abedian, A.M., Motamed Zadegan, A., Rasco, B., Safari, R., Shayari, H. 2013. Products: Optimization of yield and properties of lipid and protein fractions. Process Biochemistry, 40(12): 3680–3692.


18. Ramezanzade, L., Hosseini, S. F., Nikkhah, M. 2018. Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides. Food Chemistry, 234(2): 220–229.


19. Rasti, B., Jinap, S., Mozafari, M. R., Yazid, A.M. 2012. Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari method. Food Chemistry, 135(4): 2761–70.


20. Ryan, J.T., Ross, R.P., Bolton, D., Fitzgerald, G.F., Stanton, C. 2011. Bioactive Peptides from Muscle Sources: Meat and Fish. Nutrients, 3(9): 765–791.


21. Segura-Campos, M., Chel-Guerrero, L., Betancur-Ancona, D., Hernandez-Escalante, V.M. 2011. Bioavailability of bioactive peptides. Food Reviews International, 27(3):213–226.


22. Stark, B., Pabst, G., Prassl, R 2010. Long-term stability of sterically stabilized liposomes by freezing and freeze-drying: Effects of cryoprotectants on structure. European Journal of Pharmaceutical Sciences: Official Journal of the European Federation for Pharmaceutical Sciences, 41(3-4): 546–55.


23. Wu, J., Zhao, L., Xu, X., Bertrand, N., Choi, W. I., Yameen, B., Shi, J., Shah, V., Mulvale, M. and Maclean, J. L. 2015. Hydrophobic cysteine poly (disulfide)-based redox-hypersensitive nanoparticle platform for cancer theranostics. Angewandte Chemie, 54(32): 9350-9355.


24. Yan L., Crayton S.H., Thawani J. P., Amir shaghaghi, A., Tsourkas, A., Cheng, Z. pH-responsive drug-delivery platform based on glycol chitosan-coated liposomes, Small, 11 (37): 4870–4874

 

25. Zhuang, J., Ping, Q., Song, Y., Qi, J., Cui, Z. 2010. Effects of chitosan coating on physical properties and pharmacokinetic behavior of mitoxantrone liposomes. International Journal of Nanomedicine, 5(1): 407–416.