{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T22:08:01Z","timestamp":1785881281594,"version":"3.56.0"},"reference-count":45,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,10,7]],"date-time":"2020-10-07T00:00:00Z","timestamp":1602028800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005071","name":"Shiraz University","doi-asserted-by":"publisher","award":["88\u2010GR\u2010AGRST\u2010108"],"award-info":[{"award-number":["88\u2010GR\u2010AGRST\u2010108"]}],"id":[{"id":"10.13039\/501100005071","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>The in vitro antioxidant and antidiabetic activities of <jats:italic>Oliveria decumbens<\/jats:italic>, <jats:italic>Thymus kotschyanus<\/jats:italic>, <jats:italic>Trachyspermum ammi<\/jats:italic>, and <jats:italic>Zataria multiflora<\/jats:italic> essential oils incorporated into gelatin\u2010pectin composite were investigated. The gas chromatography\u2013mass spectrometry characterization revealed that thymol (1.2%\u201386.4%), carvacrol (3.2%\u201352.4%), gamma\u2010terpinene (0.0%\u201312.7%), para\u2010cymene (3.2%\u20135.2%), geraniol (0.0%\u201314.5%), and spathulenol (0.0%\u201313.6%) are the major constituents of the essential oils. Gelatin\u2010pectin composite incorporated with the essential oils exhibited acidic pH (2.40\u20133.04), low conductivity (265\u2013278\u00a0\u00b5S\/cm), low surface tension (19.0\u201323.5\u00a0mN\/m), low Newtonian viscosity (23.7\u201328.5\u00a0mPa.s), negative zeta\u2010potential (14.2\u201316.9\u00a0mV), and nanoscale particle size (313\u2013336\u00a0nm). These rheological properties result in the production of globular gelatin\u2010pectin nanoparticles with a size range of 500\u2013700\u00a0nm. The FTIR spectra of gelatin\u2010pectin and gelatin\u2010pectin\u2010essential oils to some extent were similar, suggesting the noncovalent interactions between them. Gelatin\u2010pectin composite incorporated with the essential oils displayed antiglucose oxidation (130\u2013150\u00a0\u00b5g\/ml) antilipid peroxidation (120\u2013130\u00a0\u00b5g\/ml), antiprotein oxidation (150\u2013168\u00a0\u00b5g\/ml), and antiprotein glycation (145\u2013170\u00a0\u00b5g\/ml) as well as antiamylase (216\u2013230\u00a0\u00b5g\/ml), and antiglucosidase (212\u2013238\u00a0\u00b5g\/ml) activity. The essential oils strongly improved the antioxidant capacity of the gelatin\u2010pectin composite so strongly which can be recommended as a natural compound for oxidative stress management.<\/jats:p>","DOI":"10.1002\/fsn3.1935","type":"journal-article","created":{"date-parts":[[2020,10,7]],"date-time":"2020-10-07T08:45:31Z","timestamp":1602060331000},"page":"6457-6466","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["In vitro antioxidant and antidiabetic activity of essential oils encapsulated in gelatin\u2010pectin particles against sugar, lipid and protein oxidation and amylase and glucosidase activity"],"prefix":"10.1002","volume":"8","author":[{"given":"Roghayeh","family":"Siahbalaei","sequence":"first","affiliation":[{"name":"Institute of Biotechnology, School of Agriculture Shiraz University Shiraz Islamic Republic of Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2920-3453","authenticated-orcid":false,"given":"Gholamreza","family":"Kavoosi","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology, School of Agriculture Shiraz University Shiraz Islamic Republic of Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raheleh","family":"Shakeri","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences and Biotechnology Faculty of Sciences University of Kurdistan Sanandaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,10,7]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.25258\/ijtpr.v9i01.9042"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.2174\/1381612823666170329142936"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tiv.2015.07.022"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2020.112865"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12179"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym11020244"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2017.00056"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.125"},{"key":"e_1_2_8_10_1","first-page":"BE07\u2010BE12","article-title":"Diabetes mellitus and oxidative stress: A co\u2010relative and therapeutic approach","volume":"13","author":"Chandra K.","year":"2019","journal-title":"Journal of Clinical & Diagnostic Research"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2019.107973"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/bi200757d"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9867"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1042\/BJ20151227"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsami.6b06853"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu12030872"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020993f"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1080\/14756366.2019.1681989"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.12.007"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.4236\/ijcm.2015.69084"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1042\/bj3000243"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2019.112313"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-018-34055-w"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-019-55779-3"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.81"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.12071"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1080\/10412905.2015.1031917"},{"key":"e_1_2_8_28_1","first-page":"1","article-title":"Biological Aspects of Peroxidation of the Proteins","volume":"5","author":"Khyade V. 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