Background: Antimicrobial packaging is a form of active packaging that could extend the shelf-life of foods and provides microbial safety for consumers. In order to control undesirable microorganisms on food surfaces, volatile and non-volatile antimicrobial agents can be incorporated into polymers. Incorporation of essential oils and other antifungal agents in edible films composition is an antimicrobial packaging that able to inhibit fungal growth on the pistachio and aflatoxins production. Objective: The antifungal activity of Avishan-e Shirazi (Zataria multifora) extracts against Aspergillus flavus in whey protein concentrate-based coating on pistachio kernels was investigated. Methods: The antifungal effect of Avishan-e Shirazi extracts was investigated in culture media by direct method (cup plate method) and application of whey protein concentrate (WPC) films as discs (disc deffusion method) incorporated with different concentrations of extracts. In order to evaluate the antifungal effect of extract in pistachio kernels coated with different concentrations of extract inoculated with a culture media discs contain 9-day-old growing A. flavus colony and the growth rate of inoculated discs were measured during 1 week. Results: In experimental condition, minimal inhibition concentration was achieved by 90 ppm of ahcoholic extract (30 percent concentration). The results also showed that WPC coating incorporated with 2500 ppm of Zataria multiflora extracts on pistachio kernels inhibited A. flavus growth totally. Conclussion: Regarding to application of importance of contamination with toxigenic fungi in pistachio kernel is suggested the application of Avishan-e Shirazi extract incorporated in edible coatings for toxigenic fungi growth and toxin production in foods.

Background: Remarkable properties of Matricaria chamomilla L. (Mch) have caused it to be considered widely in the treatment of different ailments including gastrointestinal disorders. Objective: In the present study, the Mch extract-loaded coated pellets were developed with the aim to mask its bitter taste and to improve its dosing flexibility and patient compliance, especially in children. Methods: The plant extract was obtained by maceration with ethanol 70 % and dried using rotary evaporating and freeze drying methods. Then it was used for pellet preparation along with different proportions of various additives such as Avicel, starch and lactose by extrusion-spheronization technique. The pellets were analyzed for their size, sphericity, aspect ratio and friability. The optimized formulation, subjected for coating by Eudragit E, was evaluated for taste-masking efficiency, dissolution and morphology. Results: The optimized pellets were produced with particle size, sphericity and aspect ratio equal to 1.13 mm, 0.924 and 1.172, respectively. Low friability, suitable flow properties (carr’s index = 3.01 %) as well as dissolution led this sample to be considered for taste-masking coating. Based on in vitro dissolution studies, although the coating layer significantly decreased the release of the components at higher pH compared to the uncoated particles, acceptable dissolution was observed at pH 1.2. Appropriate taste-masking of the product was also confirmed by in vivo analysis. Conclusion: The taste-masked Mch-loaded pellets with suitable characteristics could be an appropriate delivery system with improved patient compliance.