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Mohammad Amin Mohammadifar - One of the best experts on this subject based on the ideXlab platform.
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physical stability of oil in water emulsions in the presence of gamma irradiated gum Tragacanth
Journal of Dispersion Science and Technology, 2017Co-Authors: N. Mollakhalili Meybodi, Mohammad Amin Mohammadifar, Mehdi Farhoodi, Jacob Lercke Skytte, Khadije AbdolmalekiAbstract:ABSTRACTGum Tragacanth (GT) exuded from an Iranian Astragalus species was γ-irradiated at 0, 0.75, 1.5, 3, 5, 7, 10 kGy and used to stabilize a model oil in water emulsion system. Stability and physicochemical properties of emulsion samples were investigated with respect to the effect of irradiation treatment on functional properties of gum Tragacanth. Particle size distribution, interfacial tension, zeta potential, steady shear and oscillatory rheological measurements were used to characterize and evaluate the emulsion samples and obtain more information about the possible stability mechanism. Emulsions were prepared by homogenizing 10% w/w sun flower oil with 90% w/w aqueous gum dispersions and stored quiescently at 25°C for 120 days. Results indicated that using 1.5 kGy irradiated GT was more effective in providing optimum values of apparent viscosity, number mean diameter, electrosteric repulsion and structure strength for getting maximum emulsion stability. GT significantly reduced the interfacial te...
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Effect of irradiation on functional properties of Gum Tragacanth
Shahid Sadoughi University of Medical Sciences, 2017Co-Authors: N. Mollakhalili Meybodi, Mohammad Amin MohammadifarAbstract:Background and objective: irradiation is a physical treatment in which products are exposed to ionized radiation such as gamma and x rays to improve the security and quality. Hydrocolloids are components that are used in food science to improve texture properties. Exposing to irradiation treatment may change structural and functional properties. By regard to the importance of irradiation on decontaminating of hydrocolloids in food application, the aim of this study is studying the effect of irradiation at different doses on functional properties of Gum Tragacanth in food application. Material and methods: effect of irradiation treatment was studied on the rheological properties, zeta potential, particle size distribution and surface tension of dispersion systems contained 0/5% w/ w gum Tragacanth that is irradiated at different doses (0, 0.75. 3, 5 kGy). The effect of irradiation on rheological properties was monitored by rheometer. In order to monitor the effect of irradiation treatment on particle size distribution, zeta potential and surface tension, particle sizer, Brookhaven zeta plus and tensiometer sere used respectively. All treatments were performed three times and the data were analyzed by one way ANOVA. Significant differences between means were identified (P values < 0.05) using Duncan test. Results: Irradiation, change rheologiacal properties and particle size distribution of dispersion contained gum Tragacanth. Irradiation treatment up to 0.75 kGy increase zeta potential, but irradiating at higher doses decrease it again. Results of studying parameters showed that irradiation changes the functional properties by affecting on structure. These changes depend on irradiation dose Conclusion: Gum Tragacanth irradiation may improve the functional properties by affecting on structure
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comparative studies of xanthan guar and Tragacanth gums on stability and rheological properties of fresh and stored ketchup
Journal of Food Science and Technology-mysore, 2015Co-Authors: Elahe Omidbakhsh Amiri, Kooshan Nayebzadeh, Mohammad Amin MohammadifarAbstract:The effect of three different hydrocolloids (Tragacanth gum, Guar gum, Xanthan gum) was compared on stability, rheological and sensory properties of fresh and 6 months stored tomato ketchup. Gums were added at five levels (0, 0.2, 0.25, 0.3, 0.35 g/100 g (w/w)) respectively to ketchup prepared with starch (0.5 g/100 g (w/w)). Statistical analysis showed gums concentration and type of gums and storage caused a significant effect on rheology and syneresis. According to results, as gums concentration was increased, a decrease occurred in syneresis values and an increase occurred in viscosity, spreadability and yield stress. Xanthan gum created the most overall texture acceptability, structure strength and links strength approximately in both fresh and stored samples in lower concentration than Guar gum and Tragacanth gum. While Xanthan gum or Guar gum created thixotropic behavior, sample containing Tragacanth gum exhibited rheopectic behavior. As concentration of Tragacanth gum was increased, a decrease occurred in rheopectic behavior. In level of 0.25 %, Xanthan gum was better than two other gums in stability, overall texture acceptability, yield stress, structure strength, spreadability, links strength in fresh and stored samples and retaining of thixotropic behavior at the end of storage, while Tragacanth gum created greater viscosity at shear rate of 500 than other two gums in fresh and stored samples that could be related to thermodynamic incompatibility between starch and this gum.
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effect of gum Tragacanth on rheological and physical properties of a flavored milk drink made with date syrup
Journal of Dairy Science, 2013Co-Authors: Maryam Keshtkaran, Mohammad Amin Mohammadifar, Reza Azizi Nejad, Gholam Hassan Asadi, Sima BalaghiAbstract:Abstract Date syrup as a nutritional additive and safe alternative to added sugar is one of the best choices for milk flavoring. In this study, a flavored milk beverage was formulated using date syrup for flavoring the product and gum Tragacanth to obtain an acceptable mouth feel. Steady shear and dynamic oscillatory rheological properties of the samples contained 3 concentrations (0, 0.1, 0.2, and 0.3%, wt/wt) of 2 types of gum Tragacanth ( Astragalus gossypinus and Astragalus rahensis ) which at 3°C, were studied. Particle size distribution and colorimetric assays were determined by laser diffractometry and using reflection spectrometer, respectively. Sensory analysis was performed with 25 semitrained panelists, using a 5-point hedonic scale. The results showed that viscoelastic properties, flow behavior parameters, particle size, and color parameters (L * , a * , and b * , where L * represents lightness, a * represents the redness/greenness quality of the color, and b * represents the yellowness and blueness quality of the colors) were significantly affected by the concentration of the gum Tragacanth and the severity of this effect was influenced by the type of gum. The use of appropriate type and concentration of gum Tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product.
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stabilization of emulsions by gum Tragacanth astragalus spp correlates to the galacturonic acid content and methoxylation degree of the gum
Food Hydrocolloids, 2013Co-Authors: Mohammad Amin Mohammadifar, Hassan Ahmadi Gavlighi, Dayang Norulfairuz Abang Zaidel, Anne S Meyer, Dalgaard J MikkelsenAbstract:Abstract Gum Tragacanth samples from six species of Iranian Astragalus bush plants (“goat's-horn”) were evaluated for their emulsion stabilizing effects and their detailed chemical composition in order to examine any possible correlation between the make-up and the emulsion stabilizing properties of gum Tragacanth. The six gum Tragacanth samples were exudates from the species Astragalus parrowianus , Astragalus fluccosus , Astragalus rahensis , Astragalus gossypinus , Astragalus microcephalus , and Astragalus compactus . The six gum samples varied with respect to their levels and ratios of water-soluble (Tragacanthin) and water-swellable (bassorin) fractions, their monosaccharide composition, methoxylation, and acetylation degrees. The gums from A. parrowianus and A. fluccosus had relatively high Tragacanthin:bassorin ratios of ∼66:34 and ∼75:25, respectively, whereas in the other gums this ratio approached 50:50 ( A. rahensis , A. microcephalus , A. compactus ) or tipped toward higher bassorin than Tragacanthin ( A. gossypinus ). The monosaccharide make-up of the six gums also varied, but all the gums contained relatively high levels of galacturonic acid (∼100–330 mg/g), arabinose (50–360 mg/g), xylose (∼150–270 mg/g), and galactose (∼40–140 mg/g), and also contained fucose, rhamnose, and glucose. The ability of the gums to act as stabilizers in whey protein isolate based emulsions varied. The best emulsion stabilization effect, measured as lowest creaming index ratio after 20 days, was obtained with the A. fluccosus gum. The emulsion stabilization effect correlated linearly and positively to the methoxylation degree, and galacturonic acid content of the gums, but not to acetyl or fucose content. A particularly high correlation was found between methoxyl level in the soluble gum part and emulsion stabilization. The work provides some important clues to the emulsion stabilization mechanisms in relation to the monosaccharide composition of Tragacanth gums.
Sima Balaghi - One of the best experts on this subject based on the ideXlab platform.
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effect of gum Tragacanth on rheological and physical properties of a flavored milk drink made with date syrup
Journal of Dairy Science, 2013Co-Authors: Maryam Keshtkaran, Mohammad Amin Mohammadifar, Reza Azizi Nejad, Gholam Hassan Asadi, Sima BalaghiAbstract:Abstract Date syrup as a nutritional additive and safe alternative to added sugar is one of the best choices for milk flavoring. In this study, a flavored milk beverage was formulated using date syrup for flavoring the product and gum Tragacanth to obtain an acceptable mouth feel. Steady shear and dynamic oscillatory rheological properties of the samples contained 3 concentrations (0, 0.1, 0.2, and 0.3%, wt/wt) of 2 types of gum Tragacanth ( Astragalus gossypinus and Astragalus rahensis ) which at 3°C, were studied. Particle size distribution and colorimetric assays were determined by laser diffractometry and using reflection spectrometer, respectively. Sensory analysis was performed with 25 semitrained panelists, using a 5-point hedonic scale. The results showed that viscoelastic properties, flow behavior parameters, particle size, and color parameters (L * , a * , and b * , where L * represents lightness, a * represents the redness/greenness quality of the color, and b * represents the yellowness and blueness quality of the colors) were significantly affected by the concentration of the gum Tragacanth and the severity of this effect was influenced by the type of gum. The use of appropriate type and concentration of gum Tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product.
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compositional analysis and rheological characterization of gum Tragacanth exudates from six species of iranian astragalus
Food Hydrocolloids, 2011Co-Authors: Sima Balaghi, Mohammad Amin Mohammadifar, Hassan Ahmadi Gavlighi, Azizollaah Zargaraan, Mehrdad MohammadiAbstract:The sugar composition and viscoelastic behaviour of Iranian gum Tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer. Compositional analysis of the six species of gum Tragacanth by high-performance anion-exchange chromatography with pulsed amperometric detection suggested the occurrence of arabinose, xylose, glucose, galactose, fucose, rhamnose and galacturonic acid residues in the gum structure; however, the proportions of each sugar varied significantly among the gums from the different species of Astragalus, and this variation led to interesting differences in functional properties. Rheological measurements performed on dispersions of the six species of gum Tragacanth demonstrated viscoelastic properties. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated that the different gum Tragacanth dispersions had distinctive viscoelastic behaviours. Investigation of the viscoelastic properties of the different gum dispersions in the presence of NaCl revealed that the addition of NaCl could lead to slight to drastic decreases in the G′, G″ or η∗ values of the various gums. In general, the results indicated that the six varieties of gum Tragacanth studied exhibited significantly different rheological properties; therefore, these different gums may find use in a variety of applications as stabilisers, thickeners, emulsifiers and suspending agents depending on their rheological behaviour.
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Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus
Food Biophysics, 2010Co-Authors: Sima Balaghi, Mohammad Amin Mohammadifar, Azizollaah ZargaraanAbstract:The flow behavior of six species of Iranian gum Tragacanth dispersions was investigated at different temperatures and ionic strengths, within a concentration range (0.05–1.5% w / w ) using a controlled shear rate rheometer. The steady shear measurements showed that all of the gum dispersions had shear-thinning natures. The power law model was used to describe the rheological properties of dispersions and Arrhenius model was used to evaluate the temperature effect. Composition analysis, surface tension measurement, particle size analysis, and color measurement of all the species were also carried out. The results indicated that the six species of gum Tragacanth being studied in this paper exhibited significantly different physicochemical properties. Therefore, various species of gum Tragacanth can be used instead of different hydrocolloids in a wide range of applications.
Hassan Ahmadi Gavlighi - One of the best experts on this subject based on the ideXlab platform.
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stabilization of emulsions by gum Tragacanth astragalus spp correlates to the galacturonic acid content and methoxylation degree of the gum
Food Hydrocolloids, 2013Co-Authors: Mohammad Amin Mohammadifar, Hassan Ahmadi Gavlighi, Dayang Norulfairuz Abang Zaidel, Anne S Meyer, Dalgaard J MikkelsenAbstract:Abstract Gum Tragacanth samples from six species of Iranian Astragalus bush plants (“goat's-horn”) were evaluated for their emulsion stabilizing effects and their detailed chemical composition in order to examine any possible correlation between the make-up and the emulsion stabilizing properties of gum Tragacanth. The six gum Tragacanth samples were exudates from the species Astragalus parrowianus , Astragalus fluccosus , Astragalus rahensis , Astragalus gossypinus , Astragalus microcephalus , and Astragalus compactus . The six gum samples varied with respect to their levels and ratios of water-soluble (Tragacanthin) and water-swellable (bassorin) fractions, their monosaccharide composition, methoxylation, and acetylation degrees. The gums from A. parrowianus and A. fluccosus had relatively high Tragacanthin:bassorin ratios of ∼66:34 and ∼75:25, respectively, whereas in the other gums this ratio approached 50:50 ( A. rahensis , A. microcephalus , A. compactus ) or tipped toward higher bassorin than Tragacanthin ( A. gossypinus ). The monosaccharide make-up of the six gums also varied, but all the gums contained relatively high levels of galacturonic acid (∼100–330 mg/g), arabinose (50–360 mg/g), xylose (∼150–270 mg/g), and galactose (∼40–140 mg/g), and also contained fucose, rhamnose, and glucose. The ability of the gums to act as stabilizers in whey protein isolate based emulsions varied. The best emulsion stabilization effect, measured as lowest creaming index ratio after 20 days, was obtained with the A. fluccosus gum. The emulsion stabilization effect correlated linearly and positively to the methoxylation degree, and galacturonic acid content of the gums, but not to acetyl or fucose content. A particularly high correlation was found between methoxyl level in the soluble gum part and emulsion stabilization. The work provides some important clues to the emulsion stabilization mechanisms in relation to the monosaccharide composition of Tragacanth gums.
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enzymatic depolymerization of gum Tragacanth bifidogenic potential of low molecular weight oligosaccharides
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Hassan Ahmadi Gavlighi, Malwina Michalak, Anne S Meyer, Jorn Dalgaard MikkelsenAbstract:Gum Tragacanth derived from the plant “goat’s horn” (Astragalus sp.) has a long history of use as a stabilizing, viscosity-enhancing agent in food emulsions. The gum contains pectinaceous arabinogalactans and fucose-substituted xylogalacturonans. In this work, gum Tragacanth from Astragalus gossypinus was enzymatically depolymerized using Aspergillus niger pectinases (Pectinex BE Color). The enzymatically degraded products were divided into three molecular weight fractions via membrane separation: HAG1 10 kDa. Compositional and linkage analyses showed that these three fractions also varied with respect to composition and structural elements: HAG1 and HAG2 were enriched in arabinose, galactose, and galacturonic acid, but low in fucose and xylose, whereas HAG3 was high in (terminal) xylose, fucose, and 1,4-bonded galacturonic acid, but low in arabinose and galactose content. The growth-stimulating potential of the three enzymatically produced gum Tragacanth fractions w...
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compositional analysis and rheological characterization of gum Tragacanth exudates from six species of iranian astragalus
Food Hydrocolloids, 2011Co-Authors: Sima Balaghi, Mohammad Amin Mohammadifar, Hassan Ahmadi Gavlighi, Azizollaah Zargaraan, Mehrdad MohammadiAbstract:The sugar composition and viscoelastic behaviour of Iranian gum Tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer. Compositional analysis of the six species of gum Tragacanth by high-performance anion-exchange chromatography with pulsed amperometric detection suggested the occurrence of arabinose, xylose, glucose, galactose, fucose, rhamnose and galacturonic acid residues in the gum structure; however, the proportions of each sugar varied significantly among the gums from the different species of Astragalus, and this variation led to interesting differences in functional properties. Rheological measurements performed on dispersions of the six species of gum Tragacanth demonstrated viscoelastic properties. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated that the different gum Tragacanth dispersions had distinctive viscoelastic behaviours. Investigation of the viscoelastic properties of the different gum dispersions in the presence of NaCl revealed that the addition of NaCl could lead to slight to drastic decreases in the G′, G″ or η∗ values of the various gums. In general, the results indicated that the six varieties of gum Tragacanth studied exhibited significantly different rheological properties; therefore, these different gums may find use in a variety of applications as stabilisers, thickeners, emulsifiers and suspending agents depending on their rheological behaviour.
Majid Montazer - One of the best experts on this subject based on the ideXlab platform.
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ultrasound irradiation based in situ synthesis of star like Tragacanth gum zinc oxide nanoparticles on cotton fabric
Ultrasonics Sonochemistry, 2017Co-Authors: Soraya Ghayempour, Majid MontazerAbstract:Abstract Application of natural biopolymers for green and safe synthesis of zinc oxide nanoparticles on the textiles is a novel and interesting approach. The present study offers the use of natural biopolymer, Tragacanth gum, as the reducing, stabilizing and binding agent for in-situ synthesis of zinc oxide nanoparticles on the cotton fabric. Ultrasonic irradiation leads to clean and easy synthesis of zinc oxide nanoparticles in short-time at low-temperature. FESEM/EDX, XRD, FT-IR spectroscopy, DSC, photocatalytic activities and antimicrobial assay are used to characterize Tragacanth gum/zinc oxide nanoparticles coated cotton fabric. The analysis confirmed synthesis of star-like zinc oxide nanoparticles with hexagonal wurtzite structure on the cotton fabric with the average particle size of 62 nm. The finished cotton fabric showed a good photocatalytic activity on degradation of methylene blue and 100% antimicrobial properties with inhibition zone of 3.3 ± 0.1, 3.1 ± 0.1 and 3.0 ± 0.1 mm against Staphylococcus aureus, Escherichia coli and Candida albicans.
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Tragacanth gum biopolymer as reducing and stabilizing agent in biosonosynthesis of urchin like zno nanorod arrays a low cytotoxic photocatalyst with antibacterial and antifungal properties
Carbohydrate Polymers, 2016Co-Authors: Soraya Ghayempour, Majid MontazerAbstract:Tragacanth, a natural gum, has been used for centuries as emulsifier, thickener, stabilizer and binder in various fields such as food, medical and cosmetic industries. In this study, Tragacanth gum was used as a clean and natural reducing and stabilizing agent for preparation of urchin-like ZnO nanorod arrays at low-temperature using ultrasonic irradiation. The morphology and structure of urchin-like ZnO nanorod arrays was investigated by XRD, FESEM images, EDX, UV-vis and FT-IR spectroscopy. The hexagonal zinc oxide nanorods were synthesized with the average diameter of 55-80 nm and length of 240 nm. The peak appeared in 447 cm(-1) in FTIR spectra and the peak around 362.3 nm in UV-vis spectra of ZnO nanorods confirmed the successful synthesis of ZnO nanorods. The urchin-like ZnO nanorod arrays indicated a good photocatalytic activity through degradation of methylene blue with 92.2% efficiency and rate constant of 0.0027 min(-1) at 120 min. Finally, the synthesized urchin-like ZnO nanorod arrays indicated 100% antibacterial activity against S. aureus and E. coli and 93% antifungal activity against C. albicans with a low cytotoxicity.
Soraya Ghayempour - One of the best experts on this subject based on the ideXlab platform.
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ultrasound irradiation based in situ synthesis of star like Tragacanth gum zinc oxide nanoparticles on cotton fabric
Ultrasonics Sonochemistry, 2017Co-Authors: Soraya Ghayempour, Majid MontazerAbstract:Abstract Application of natural biopolymers for green and safe synthesis of zinc oxide nanoparticles on the textiles is a novel and interesting approach. The present study offers the use of natural biopolymer, Tragacanth gum, as the reducing, stabilizing and binding agent for in-situ synthesis of zinc oxide nanoparticles on the cotton fabric. Ultrasonic irradiation leads to clean and easy synthesis of zinc oxide nanoparticles in short-time at low-temperature. FESEM/EDX, XRD, FT-IR spectroscopy, DSC, photocatalytic activities and antimicrobial assay are used to characterize Tragacanth gum/zinc oxide nanoparticles coated cotton fabric. The analysis confirmed synthesis of star-like zinc oxide nanoparticles with hexagonal wurtzite structure on the cotton fabric with the average particle size of 62 nm. The finished cotton fabric showed a good photocatalytic activity on degradation of methylene blue and 100% antimicrobial properties with inhibition zone of 3.3 ± 0.1, 3.1 ± 0.1 and 3.0 ± 0.1 mm against Staphylococcus aureus, Escherichia coli and Candida albicans.
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Tragacanth gum biopolymer as reducing and stabilizing agent in biosonosynthesis of urchin like zno nanorod arrays a low cytotoxic photocatalyst with antibacterial and antifungal properties
Carbohydrate Polymers, 2016Co-Authors: Soraya Ghayempour, Majid MontazerAbstract:Tragacanth, a natural gum, has been used for centuries as emulsifier, thickener, stabilizer and binder in various fields such as food, medical and cosmetic industries. In this study, Tragacanth gum was used as a clean and natural reducing and stabilizing agent for preparation of urchin-like ZnO nanorod arrays at low-temperature using ultrasonic irradiation. The morphology and structure of urchin-like ZnO nanorod arrays was investigated by XRD, FESEM images, EDX, UV-vis and FT-IR spectroscopy. The hexagonal zinc oxide nanorods were synthesized with the average diameter of 55-80 nm and length of 240 nm. The peak appeared in 447 cm(-1) in FTIR spectra and the peak around 362.3 nm in UV-vis spectra of ZnO nanorods confirmed the successful synthesis of ZnO nanorods. The urchin-like ZnO nanorod arrays indicated a good photocatalytic activity through degradation of methylene blue with 92.2% efficiency and rate constant of 0.0027 min(-1) at 120 min. Finally, the synthesized urchin-like ZnO nanorod arrays indicated 100% antibacterial activity against S. aureus and E. coli and 93% antifungal activity against C. albicans with a low cytotoxicity.
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Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract
International Journal of Biological Macromolecules, 2015Co-Authors: Soraya GhayempourAbstract:Abstract Tragacanth gum as a biocompatible and biodegradable polymer with good properties including emulsifying, viscosity and cross-linking ability can be used as the wall material in encapsulation of different compounds, specifically plant extracts. In this paper, for the first time, Tragacanth gum was used to produce nanocapsules containing plant extract through microemulsion method. The effect of different parameters on the average size of prepared nanocapsules in presence of aluminum and calcium chloride through ultrasonic and magnetic stirrer was investigated. The high efficient nanocapsules were prepared with spherical shape and smooth surface. The average size of nanocapsules prepared through ultrasonic using aluminum chloride (22 nm) was smaller than other products. The structure of prepared nanocapsules was studied by FT-IR spectroscopy. Antimicrobial activity of different nanocapsules against Escherichia coli , Staphylococcus aureus and Candida albicans was investigated by shake flask method during their release showed 100% microbial reduction after 12 h stirring.
