{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:34:06Z","timestamp":1793082846142,"version":"4.5.0"},"reference-count":36,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T00:00:00Z","timestamp":1792368000000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Benzyl isothiocyanate (BITC) is mainly found in vegetable and fruit seeds with unique biological properties such as anti\u2010cancer and antimicrobial properties. But BITC in pharmaceutical and food formulations faces various challenges, such as low water solubility, environmental instability, and heat sensitivity. This study developed a method based on subcritical water (SW) to prepare BITC nanoemulsion (NE) with desirable activities. Using xanthan and Arabic gums as stabilizers and Tween 80 (T 80) as an emulsifier, BITC NEs were prepared under SW conditions, including 120\u00b0C and 1.5 bar, for 30 min. Results indicated that BITC NE with small particle size (170 nm) and PDI (0.237) and moderate zeta potential (\u221220.38 mV), and high antibacterial activity (12 mm) against\n                      <jats:italic>Staphylococcus aureus<\/jats:italic>\n                      , anti\u2010mold (36 mm), and anti\u2010yeast (44\u00a0mm) was prepared using BITC and T 80 with amounts of 49 and 250 \u00b5L. Transmission electron microscopy indicated that the formed BITC nanodroplets (NDs) in the prepared NE had a spherical shape. Furthermore, results demonstrated that the selected NE formulation, identified through optimization of physico\u2010chemical and antimicrobial responses, exhibited antioxidant, \u03b1\u2010amylase inhibitory, and protein\u2010denaturation inhibitory activities of 20.31%, 51.03%, and 98.93%, respectively. Results are the basis for further research on the latent application of\u00a0BITC NE for developing functional foods and dietary supplements.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71549","type":"journal-article","created":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T07:35:30Z","timestamp":1792395330000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Subcritical Water in Antimicrobial Benzyl Isothiocyanate Nanoemulsions Preparation and Formulation: A Novel Green Approach for Enhanced Bio\u2010Functionality and Dietary Supplements"],"prefix":"10.1111","volume":"91","author":[{"given":"Akbar","family":"Rezaei","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering, Ah.C. Islamic Azad University Ahar Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saeideh","family":"Ebrahimiasl","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Ah.C. Islamic Azad University Ahar Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2525-4405","authenticated-orcid":false,"given":"Hoda","family":"Jafarizadeh\u2010Malmiri","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Chemical Engineering Sahand University of Technology  Tabriz East Azerbaijan Province Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,19]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-019-00727-0"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1515\/gps-2021-0040"},{"key":"e_1_2_10_4_1","first-page":"1109","article-title":"Effects of Homogenization Process Parameters on Physicochemical Properties of Astaxanthin Nanodispersions Prepared Using a Solvent\u2010Diffusion Technique","volume":"10","author":"Anarjan 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