Three solvents of pure-water (PW), 50:50 ethanol-water (EW) and pure-ethanol (PE) were used to obtain phytochemicals of Butcher's broom (Ruscus Hyrcanus L) leaves (BBL) separately with 10% concentrations (w/w) at 20 °C for 48 h. Since the extract yield of EW was higher than other solvents, therefore 100, 300, 500 and 700 mg/L of BBL were macerated separately at similar conditions and ultrasonicated in 37 kHz at 35 °C for 35 min. The yield of ultrasound assisted extraction (UAE) of EW had significantly (P ≤ 0.05) higher DPPH, ferric reducing antioxidant power (FRAP), phenolic, anthocyanin and flavonoids than EW extract before sonication at each BBL concentration. Then the yield of UAE at 700 mg/L was nano-capsulated (NC) with the mixture of (50:50) maltodextrin/gum Arabic (MD/GA). The NC efficiency and the coated-particle sizes were 80.48% and 95.17 nm, respectively. Furthermore, the scanning electron microscopy (SEM) and test of Fourier-transform infrared spectroscopy (FTIR) confirmed successful encapsulation and interactions between the final extract yield and coating layer of MD/GA. The UAE extracts of 700 mg/L with and without encapsulation were separately added into the prepared cake dough at 0.7%. Analysis of baked cakes during 45-day storage at 20 °C showed that thiobarbituric acid, peroxide values, yeast, mold and total viable count of NC-samples were significantly (P ≤ 0.05) lower than non-capsulated UAE-sample and control (cake without any extract). The MD/GA layer of NC-sample could protect the BBL phytochemicals and extend the shelf life of cake significantly longer (without negative quality indictors) due to its stable coating at 150 °C baking temperature.

使用纯水（PW），50：50乙醇-水（EW）和纯乙醇（PE）的三种溶剂获得Butcher's扫帚（Ruscus HyrcanusL）在20°C下分别以10％的浓度（w / w）离开叶片（BBL）48小时。由于EW的提取物产率高于其他溶剂，因此在相似的条件下分别浸没了100、300、500和700 mg / L的BBL，并在35 kHz下于37 kHz超声处理35分钟。在每种BBL浓度下，超声处理前的EW的超声辅助提取（UAE）的产量显着（P≤0.05）高于EW提取前的DPPH，铁还原抗氧化能力（FRAP），酚类，花色苷和类黄酮。然后用（50:50）麦芽糖糊精/阿拉伯树胶（MD / GA）的混合物将阿联酋700 mg / L的收率纳米囊化（NC）。NC效率和涂层粒径分别为80.48％和95.17 nm。此外，扫描电子显微镜（SEM）和傅立叶变换红外光谱（FTIR）的测试证实了成功的包封和最终提取物收率与MD / GA涂层之间的相互作用。将700毫克/升的带和不带胶囊的阿联酋提取物分别以0.7％的比例添加到准备好的蛋糕面团中。在20°C下储存45天的烤饼分析表明，NC样品中的硫代巴比妥酸，过氧化物，酵母菌，霉菌和总存活数显着（P≤0.05）低于未封装的UAE样品和对照（没有任何提取物的蛋糕）。NC样品的MD / GA层可以保护BBL植物化学物质，并且由于其在150°C的烘烤温度下具有稳定的涂层，因此可以显着延长蛋糕的货架寿命（无质量指标）。