Evaluation of Microencapsulated Essential Oils in Broilers Challenged with Salmonella Enteritidis: A Focus on the Body's Antioxidant Status, Gut Microbiology, and Morphology.

Restrictions on antibiotic use encourage researchers to seek natural substitutes with the same effects without adverse end effects resulting from antibiotic use. Savory and black pepper have been challenged against Salmonella enteritidis (S. enteritidis) bacterium using the spray dryer method to evaluate growth performance, antioxidant status, immune response, and intestinal health parameters in broilers. In this study, thyme essential oil (50%), savory (25%), peppermint (12.5%), and black pepper seeds (12.5%) were mixed to form essential oil-loaded spherical microcapsules with the particle size of 323 nm and encapsulation efficiency of 96.2%. The main bioactive compounds used in the core of microcapsules included thymol, carvacrol, p-cymene, γ-terpinene, and menthol. Moreover, modified starch (25%) and maltodextrin (55%) were used for the preparation of spherical microcapsules for the enclosed wall with 20% whey protein concentrate. The dietary addition of microcapsules containing essential oil significantly reduced the S. enteritidis population in both ileum and cecum (P<0.05). The results revealed that the dietary inclusion of essential oil-loaded microcapsules significantly (P<0.05) increased the villus height, villus width, V: C ratio, and the number of goblet cells and decreased the crypt depth. Microcapsules have antioxidant and antibacterial activity and their dietary use as feed additive at 0.5, 1, and 2 kg/t concentrations in broilers has been challenged and showed that the final weight, total feed intake, and FCR improved the body's antioxidant status, structure, and inflammation in the ileum tissue.

Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran.

The oil yield, fatty acid (FA) composition, physicochemical, quality characteristics and thermal properties were studied in flax, perilla, and basil seed oils cultivated in Iran. Also the similarities and differences among these seed oils were investigated using principal component analysis (PCA). The results indicated that perilla seed oil contained the highest lipid content followed by flax and basil seed oils. The n-6/n-3 FA ratios of these oils had a range of 0.190-0.320, which was notably lower than those of most vegetable oils. Trilinolenin as the predominant triacylglycerol in the studied flax, perilla, and basil seed oils was found at 21.3, 32.0, and 27.5%, respectively. The bioactive compounds, namely tocols, phytosterols, and total phenolics, present in basil and perilla oils were higher than those of flax seed oil. The results of differential scanning calorimeter indicated that the thermal properties of these seed oils were varied, with lower melting and crystallization peak temperature for perilla and basil seed oils. The results of PCA showed that these seed oils could be distinguished using some components however, C14:0, C16:0, C18:3, UFA and ECN 42 could not be used to discriminate among these seed oils. The results were suggestive of the proper nutritional qualities of the studied oils and their possibly being the potential sources of FAs for enriching the diets with α-linolenic acid and other functional compounds.

The influence of sodium alginate and genipin on physico-chemical properties and stability of WPI coated liposomes.

In this work, coated liposome as a novel delivery system assembled from genipin-crosslinked with whey protein isolate (WPI) and sodium alginate (SA) as the second layer on WPI-coated liposomal was developed in order to increase its bioavailability and prolong release for drug and nutraceuticals. Therefore, the influence of GP and SA on physico-chemical properties, long term stability and in vitro release behavior of WPI coated nanoliposomes (NLs) for encapsulation of flaxseed oil were investigated successively. Compared with WPI-NLs and uncoated NLs, GP-WPI-NLs and SA-WPI-NLs displayed more significant changes in average diameter, zeta potential, entrapment efficiency, morphology, FT-IR, thermal properties, with lower n-3 fatty acids released. In terms of physical and oxidative stability during storage at 45 °C for 30 days, the GP was remarkably more effective than the SA. The results suggested that the coating with SA and cross-linking with GP altered the surface properties, and provided more chemical stability for the flaxseed oil as core material.