View More View Less
  • a Tarbiat Modares University and Assistant Professor of Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, Tehran, Iran
  • | b Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Barberry is a native Iranian plant including species Berberis integerrima and B. vulgaris. Barberry fruit is used for preparing sauces, jellies, carbonated drinks, candies, food colour powders, jams, marmalades, chocolates, juices, and nectars. They are used as a natural food colorant rich in anthocyanins instead of harmful artificial ones. They contain polyphenols and antioxidants that reduce damage from free radicals and prevent chronic diseases and cancers. Barberry fruit extracts were encapsulated in maltodextrin by spray drying and Liposome Entrapment. The sizes of spray dried particles were reported 1–20 μm by SEM. Dimensions of empty and extract loaded liposomes (B. vulgaris and B. integerrima) were 18–28, 37–51, and 51–77 nm, respectively, by FE-SEM. The moist diameter of liposomes measured by dynamic light scattering (DLS) method at day 0 and after 6 months at –18 °C were as follows; empty liposomes: 163.9±2.23 and 378.90±4.98, liposomes loaded with extracts: 135.2±2.04 and 160.90±2.19 (B. vulgaris) and 113.4±1.83 and 144.20±2.01 nm (B. integerrima). Evaluation of thermal-oxidative decomposition from Differential scanning calorimetry (DSC) results at 0–45–90 days showed that the antioxidant activity and the onset temperature of the encapsulated extract was higher than the control. The extracts encapsulated in liposomes, especially B. integerrima extract, had better antioxidant properties.

  • ABDALLA, A.E. & ROOZEN, J.P. (2001): The effects of stabilized extracts of sage and oregano on the oxidation of salad dressings. Eur. Food Res. Technol., 212, 551560.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • AHMED, M., AKTER, M.S., LEE, J.C. & EUN, J.B. (2010): Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT – Food Sci. Technol., 43, 13071312.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • BERENJI ARDESTANI, S., SAHARI, M.A. & BARZEGAR, M. (2016): Effect of extraction and processing conditions on anthocyanins of barberry. J. Food Process. Pres., 40, 14071420.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • BSKOWSKA-BARCZAK, A.M. & KOLODZIEJCZYK, P.P. (2011): Black currant polyphenols: Their storage stability and microencapsulation. Ind. Crop Prod., 34, 13011309.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • FAN, M., XU, S.H., XIA, S.H. & ZHANG, X. (2007): Effects of different preparation methods on physicochemical properties of Salidroside liposomes. J. Agr. Food Chem., 55, 30893095.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • FANG, J.Y., HUNG, C.F., LIAO, M.H. & CHIEN, C.C. (2007): A study of the formulation design of acoustically active lipospheres as carriers for drug delivery. Eur. J. Pharm. Biopharm., 67, 6775.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • FANG, Z. & BHANDARI, B. (2010): Encapsulation of polyphenols - a review. Trends Food Sci. Tech., 21(10), 510523.

  • FANG, Z. & BHANDARI, B. (2011): Effect of spray drying on the stability of bayberry polyphenols. Food Chem., 129 ,11391147.

  • GIBIS, M., VOGT, E. & WEISS, J. (2012): Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes. Food Funct., 3 ,246254.

  • GORTZI, O., LALAS, S., CHINOU, I. & TSAKINS, J. (2006): Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. J. Food Protect., 69, 29983005.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • GORTZI, O., LALAS, S., CHINOU, I. & TSAKINS, J. (2007): Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes. Eur. Food Res. Technol., 226, 583590.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • LITWINIENKO, G., KASPRZYCKA-GUTTMAN, T. & STUDZINSKI, M. (1997): Effects on selected phenol derivatives on the autoxidation of linolenic acid investigated by DSC non-isothermal methods. Thermochim. Acta, 307, 97106.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • LU, Q., LI, D.C. & JIANG, J.G. (2011): Preparation of a tea polyphenol nano liposomes system and its physicochemical properties. J. Agr. Food Chem., 59, 1300413011.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • MOHAN, C. (2003): A guide for the preparation and use of buffers in biological systems .EMD Biosciences, Inc., An affiliate of Merck KGaA, Darmstadt, Germany. p. 37.

    • Search Google Scholar
    • Export Citation
  • MORTAZAVI, A., MOTAMEDZADEGAN, A. & ZIAOLHAGH, H.R. (2008): Non-thermal preservation of food. Ferdowsi university of Mashhad Publishing, Mashhad, Iran (In Farsi), 1st ed., pp. 219291.

    • Search Google Scholar
    • Export Citation
  • MORTIMER, C.E. (1986): Chemistry. 6th ed., Wadsworth Publishing Company, Belmont, CA. p. 902.

  • MOTALLEB, G., HANACHI, P., KUA, S.H., FAUZIAH, O. & ASMAH, R. (2005): Evaluation of phenolic content and total antioxidant activity in Berberis vulgaris fruit extract. J. Biol. Sci., 5, 648653.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • NAYAK, C.A. & RASTOGI, N.K. (2010): Effect of selected additives on microencapsulation of anthocyanin by spray drying. Dry. Technol., 28, 13961404.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • PAIVA-MARTINS, F., GORDON, M.H. & GAMEIRO, P. (2003): Activity and location of olive oil phenolic antioxidants in liposomes. Chem. Phys. Lipids., 124, 2336.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • ROBERT, P., GORENA, T., ROMERO, N., SEPULVEDA, E., CHAVEZ, J. & SAENZ, C. (2010): Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int. J. Food Sci. Tech., 45, 13861394.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • ROBERTS, W.G. & GORDON, M.H. (2003): Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. J. Agr. Food Chem., 51, 14861493.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • SAENZ, C., TAPIA, S., CHAVEZ, J. & ROBERT, P. (2009): Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chem., 114 ,616622.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • SHISHIKURA, Y., KHOKHAR, S. & MURRAY, B.S. (2006): Effects of tea polyphenols of olive oil in a small intestine model system. J. Agr. Food Chem., 54, 19061913.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • TONON, R.V., BRABET, C. & HUBINGER, M.D. (2010): Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with Different carrier agents. Food Res. Int., 43, 907914.

    • Crossref
    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 40 5 4
May 2021 24 1 1
Jun 2021 24 0 0
Jul 2021 20 0 0
Aug 2021 49 3 2
Sep 2021 17 0 0
Oct 2021 0 0 0