This study showed the potential of the electrospinning (in this case electrospraying) technique to produce whey protein concentrate (WPC) micro and nanocapsules for applications in the encapsulation of canthaxanthin. The results showed that the solution concentration, feed solution flow rate and applied voltage had a direct effect  on the encapsulation efficiency. by increasing of the solution concentration, feed solution flow rate and applied voltage, the encapsulation efficiency increased. The results showed that solution concentration was the most effective factor in electrospraying, because its scale estimate was highest. According to the results of analysis of variance (ANOVA) for this model, the regression model suggested a significant value for both linear and quadratic terms at P < 0.05. Also in order to obtain 0.93% encapsulation efficiency, optimum  point was found at the emulsion concentration of 39.4%, feed solution flow rate of 12.2 ml/min, applied voltage of 17.5 kV, and 17.1cm distance between needle tip and collector.

Background and objectives: Iron deficiency anemia is one of the most prevalent nutritional deficiencies in the world, as well as in Iran. A solution to this problem is fortification of foods with iron. In this study the possibility of milk fortification with microencapsulated iron was investigated.Materials and methods: Two kinds of iron salts were microencapsulated by two novel methods, and the efficiencies and optimum conditions of the methods were compared. Then, milk fat oxidation, color indices and sensory characteristics of the fortified milks during storage for 3 days at 4oC were studied.Results: Maximum efficiency (ME) was obtained with microcapsules with a ratio of iron ion-to-lipid (0.04) and a 5 molar % of Tween 80 in the liposome method (ME=85.5%), and at ratio of polyglycerol monostearate-to-iron salt of 15 to 1 in the F.A.E. method (ME=81.8%).  The minimum and maximum milk fat oxidation was observed in milks fortified with irons microencapsulated by F.A.E. and plain iron, respectively. From a sensorial point of view, there was no difference between milks fortified with iron microencapsulated by F.A.E. at a concentration of 7mg L-1 and control. Conclusion: Based on the findings of the present study, it can be concluded that the F.A.E. method, due to its simplicity, low cost, reasonableness, rapidness of the process, as well as higher stability of the microcapsules obtained, is an appropriate method for iron microencapsulation and fortification of pasteurized milk.

Microencapsulation is defined as the technology of packaging solids, liquids or gaseous materials in minature (diameter between 1 and 1000 mm) in which the sealed capsules can release their contents at the controlled rates and under the specific conditions. Microencapsulation of cream is among those methods that can be used to prevent its oxidation and therefore increase its shelf life. Many researches have been carried out on the microencapsulation of cream (it has many applications in various food industries) and results indicated that the limited number of coating materials have been successfully used for the encapsulation of cream. In the present work, whey powder containing approximately 12% of protein was used as the main wall constituent. Gluten gelatin refined starch and licorice extract were also used in varying amounts as a partial replacement for the whey powder in the wall formation. Cream was used as the core material and the spray drying technique was used for the microencapsulation process. The effects of the type and the concentration of the wall materials as well as the amount of the core material on the microencapsulation efficiency and microencapsulation yield were investigated and the results were reported. 

Background and objectives: CoQ10 is a lipophylic natural antioxidant with fundamental role in mitochondria bioenergetics. The positive effect of CoQ10 in therapy of many diseases is attributed to its antioxidant and bioenergetics properties. Reduction of endogenous synthesis of CoQ10 by the ageing, insufficient amount in the food and several health benefits of CoQ10 have led to food fortification. The objective of this study was to microencapsulate CoQ10 by complex coacervation method and determinate of optimum mixture component (β-lactoglobulin (β-lg), Arabic Gum (AG), Oil containing CoQ10 and water) to achieve maximum value of microencapsulation efficiency (ME) and payload. Due to temperature sensitive characteristic of CoQ10, Gelatin was replaced with β-lg and combination of β-lg and AG were used to microencapsulation of Oil containing CoQ10. Materials and methods: At first CoQ10 powder and olive oil were poured in opaque tube and stirred in incubator shaker for 24h. Then solutions of β-lg and GA were prepared at 1-4% (w/w), by dispersing the required amount of them in deionized water and microcapsules were formed by adding oil phase containing CoQ10 to the β-lg solution and preparation of emulsion, adding the GA solution and adjusting pH to 4. After separation of microcapsules freeze dryer was used to dehydration of them, and Morphology of CoQ10 microcapsules was examined using a Scanning Electron Microscope (SEM) and an optical microscope. The particle size and the particle size distribution of moist microcapsules were determined using a particle size analyzer. In the next stage it was used from n-hexane to extracting oil and extracted oil was dissolved in 1, 4-dioxane and analyzed by a high performance liquid chromatography (HPLC) system, and microencapsulation efficiency was calculated for microcapsules before and after freeze drying. At the end the effect of oven drying and defrost on microencapsulation efficiency was studied for 5 formulations. Results: ME values before drying for all formulations except one sample (containing: 4%β-lg, 4%AG, 5%Oil and 87% water) were in the range of 94. 05-99. 01%. Variation in ME and payload values after freeze drying was in the range of 34. 91-92. 45 and 24. 78-83. 75%, respectively and sample containing 2. 5% (w/w) β-lg and 2. 5% (w/w) AG and 5 % (w/w) oil obtained the highest ME value, an homogeneous particle size distribution and had a smooth and free of pores surface. Conclusion: Based on the results, formulation containing 2. 5% (w/w) β-lg and AG and 5 % (w/w) oil can be successfully used to microencapsulation of CoQ10.

Wheat ground beetle Zabrus tenebrioides (Goeze) (Coleoptera: Carabidae) is an important wheat pest in Iran and some regions of the world. This pest causes damage to wheat by feeding on the root, stalk, and leaves. Farmers try to control this pest by the foliar application of different insecticides, but this method causes damage to the environment. To find an effective method to control this pest, the thiamethoxam insecticide (Cruiser®) efficiency was evaluated using seed treatment in this study. An experiment based on a randomized complete block design with four treatments and four replications was conducted in a field in Ramhormoz city, Khuzestan province (Iran). The treatments were 150 and 200 ml of thiamethoxam plus 2350 ml of water for seed treatment, 2,000 ppm of diazinon by field spraying at the wheat tillering stage, and a control. The results indicated that the average plant density in 150 and 200 ml of thiamethoxam (333.58 and 333.28 plant/m2, respectively) was more than those of diazinon (258.28 plant/m2) and the control (182.12 plant/m2). The average ear density in 150 and 200 ml of thiamethoxam (513.78 and 506.12 plant/m2, respectively) was more than those of diazinon (321.22 plant/m2) and the control (260.86 plant/m2). According to the present results, farmers can use 150 ml of thiamethoxam plus 2350 ml of water for 100 kg of seeds to control this pest by seed treatment.