INTRODUCTIONKolompeh is an Iranian date-based cookie bakedtraditionally by local citizens, especially in Kerman, andindustrially produced in Kerman and other parts of thecountry. This cookie has a high nutritional and energyvalue and includes date paste, walnut, wheat flour, butter,and eggs as the main ingredients. Pistachios or sesamepowder are often used for decorating kolompeh [1].Fats and oils, being important components ofkolompeh, help soften the texture, maintain themoisture, improve the flavour, and preserve the qualityof the product [2]. Their oxidation and microbialdegradation leads to the reduced sensory characteristicsand shelf life of the product [3]. Compounds resultedfrom oxidation cause rancidity. To prevent the oxidativedeterioration, antioxidants have been widely used [4].Thus, natural antioxidants, such as aromatic plantsand spices, have gained their popularity in the bakeryindustry; they preserve bakery products from oxidationand microorganism spoilage, extend their shelf life, andhave therapeutic benefits [5]. Antioxidant activity ofblack caraway has been proved by Kamkar [6].In recent years, there has been a tendency to useencapsulation for improving the delivery of bioactiveagents. Therefore, the application of microencapsulationin food and agricultural industries can contribute to suchcharacteristics of food as sensory properties, especiallytexture, and their stability during shelf-life. In addition,encapsulation can also amend the water solubility,thermal stability, and oral bioavailability of bioactivecompounds [7].This fact stimulates the development and productionof new products. Among the various methods ofencapsulation, considerable research efforts have beenapplied to emulsion based encapsulation of differentsensitive materials [8]. This method aims to improvethe chemical stability during processing and storage,to protect from degradation, and to keep the release ofbioactive molecules under control [9].312Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320To our knowledge, the use of sesame oil andencapsulated extract of black caraway in kolompehhave not been studied. Thus, the purpose of this studywas to evaluate an effect of black caraway and sesameoil on the physical and sensory properties of kolompeh.The kolompeh contained sesame oil and differentforms of black caraway, including powder, extract, andencapsulated extract.STUDY OBJECTS AND METHODSMaterials. Wheat flour, dates, black caraway(Bunium persicum L.), and flavouring ingredients werepurchased from local market in Shiraz, Fars, Iran.Saccharomyces cerevisiae lyophilised powder (PTCC5269) was supplied by Arya Toos Co., Mashhad,Khorasan, Iran. DPPH and other chemical reagents wereobtained from Merck Co., Darmstadt, Germany.This research was conducted at the Fars Agriculturaland Natural Resources Research and Education Center.Extraction. The extraction was carried outby the method of Upadhyay et al. [10], with somemodifications. Ten grams of grounded black carawaywas added to 100 mL of distilled water and kept in awater bath for 45 min. Then the slurry was cooled atroom temperature and filtered to obtain a clear extractfor analyses.Encapsulation of BCE. Microencapsulation ofblack caraway extract was performed using W/Oemulsion based on the method given by Tran, with somemodifications [11]. The oil phase of the W/O emulsionwas prepared by adding glycerol monostearate (GMS)with HLB 3.8 (1.5 wt%) to canola oil and shaking at4000 rpm and 70°C. The aqueous solution containingblack caraway extract was heated to 40°C. The W/Oemulsion (10:90) was prepared by blending the aqueousphase and the oil phase at 27000 rpm and 70°C for2 min. Then the suspension was cooled while stirringwith a magnet at 1000 rpm for 2 h and kept for 30 minto precipitate microcapsules. Finally, the suspension wascentrifuged at 350 g for 10 min (4°C). The precipitatewas washed with saline twice and filtered. Themicrocapsules obtained were stored in a refrigeratoruntil usage.Kolompeh preparation. Five formulations ofkolompeh were developed (Table 1).The following kolompeh samples were prepared:with 2.5% of encapsulated black caraway extract, with0.25% of black caraway extract, with 0.4% of blackcaraway powder, and without (free) black caraway. Allof them included sesame oil. To investigate an influenceof sesame oil on the kolompeh properties, control samplewas prepared with canola oil instead of sesame oil.Kolompeh was made by mixing wheat flour, yeast andoil and keeping for 30 min for proofing. Then kolompehwas formed, minced date with flavouring ingredientswere put in the centre of the dough, and the sampleswere baked in an oven at 150 °C for 30 min.Antioxidant activity. Radical scavengingactivity of black caraway extract against stable DPPH(2,2-diphenyl-2-picrylhydrazyl hydrate) was measuredwith a spectrophotometer. DPPH methanol solution(0.1 mmol·L–1) had been prepared just beforemeasurements. Two millilitre of the extract withdifferent concentrations was mixed with 2 mL of0.004% methanol solution. The samples were kept indark room for 15 min, and then the absorbance of thesolution resulted was measured at a wavelength of517 nm. Blank sample contained 2 mL of methanol and2 mL of DPPH solution. The experiment was conductedin triplicate. The antioxidant activity was calculated asa percentage of the radical scavenging activity [12].Finally, the concentration of sample needed to inhibit50% of radical scavenging activity (in mg·mL–1) wasappointed and demonstrated as IC50 value [13].Oxidative stability. The oxidative stabilitymeasurement was performed using a Rancimatinstrument (Metrohm, Herisau, Switzerland) by heating3 g of sample at a temperature of 110°C and the air flowrate of 20 L·h–1.Particle size distribution. The mean particle sizeof the microcapsules was determined by dynamic lightTable 1 Kolompeh formulationsIngredients Sampleswith EBCE with BCE with BCP FBC ControlWheat flour, g 1000 1000 1000 1000 1000Vegetable oil (combination of hydrogenated soybean and palm oil), g – – – – 500Sesame oil, g 500 500 500 500 –Date, g 1000 1000 1000 1000 1000Saccharomyces cerevisiae,% 3 3 3 3 3Flavoгring ingredients, g 30 30 30 30 40EBCE, % 2.5 – – – –BCE, % – 0.25 – – –BCP, % – – 0.4 – –EBCE is encapsulated black caraway extract;BCE is black caraway extract;BCP is black caraway powder;FBC is without (free) black caraway313Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320scattering technique at ambient temperature (NanoParticle Analyzer Malvern 2000, Worcestershire, UK).In order to measure the particle size of the producedpowder, a small quantity of powder was dissolved in2-propanol, and then a few drops were added to thewater containing reservoir of the apparatus [14].Morphology. The morphological characteristics ofencapsulated black caraway extract were determined byoptical microscopy (Olympus BX51, Japan).Fatty acid compositions. Fatty acid analysis ofkolompeh samples was performed using the Alaviand Golmakani method [15]. First, fatty acids wereconverted to fatty acid methyl esters by shaking 60 mgoil with a mixture of 3 mL of hexane and 0.3 mL of2 mol·L–1 methanolic potassium hydroxide. Then, attyacids were analysed by gas chromatography (GC)using a SP-3420 gas chromatograph (Beijing, China)coupled to a flame ionisation detector (FID) and a BPX-70 fused silica capillary column (30 m × 0.25 mm;0.25 μm film thickness). N2 with the split ratio of1:10 was used as carrier gas. The temperatureof the injector and the detector was 250 and300°C, respectively. The oven temperature wasincreased from 140 to 200°C as follows: thetemperature of 140°C was maintained for 5 min,then it was increased to 180°C by 20°C/minand remained constant for 9 min, and, finally, thetemperature was increased to 200°C by 20°C/min andmaintained for 3 min. Fatty acids were identified bycomparing their retention times with standard values.The results were expressed as percentage of relativepeak area.Fourier transform infrared spectrometry(FTIR). FTIR spectroscopy was performed to analysefunctional groups and to provide an insight into thestructural characteristics of the samples. The spectrumwas recorded on a Perkin-Elmer Spectrum RXIspectrophotometer (USA). All spectra were recorded at awavelength of 4000–400 cm–1.Texture profile analysis. A CT3 4500 textureanalyser (Brookfield, USA) was used to determinehardness of samples. An aluminum TA25/1000 probewas used. The samples were compressed twice (TPAtest). The probe speed was considered in a compressioncondition of 0.5 mm·s–1 and a cavity depth of 5 mm. Theexperiments were carried out in triplicate at 25°C [16].Colour analysis. The colour analysis was performedusing a Hunter Lab model Colorflex colorimeter (USA).Lightness (L*), redness (a*), and yellowness (b*) colourparameters of kolompeh samples were obtained usingPhotoshop software (CS3) [17].Sensory assessment. Sensory evaluation ofkolompeh was conducted by thirty trained panelists withthe help of a 5-point hedonic scale (5 = like extremely,1 = dislike extremely), following the method describedby Carpenter [18]. Such quality attributes as colour,aroma, flavour, tenderness, and overall acceptabilitywere evaluated. The panelists were then served withpieces of kolompeh in individual booths under whitefluorescent light, together with cold water to clean thepalate between samples. The descriptors rated from 1,the lowest score, and 5, the highest one.Statistical analysis. The data were analysed usinganalysis of variance (ANOVA) at P < 0.05. Duncan’sMultiple Range test was conducted by SAS software(SAS Institute Inc., Cary, NC, USA).RESULTS AND DISCUSSIONAntioxidant activity. According to the data, IC50, or theinhibition concentration of 50% of the DPPH free radicalactivity of black caraway extract, was 124.10 μg·mL–1,which was much higher than that of TBHQ.Various studies had been investigated the antioxidantactivity of black caraway extract. Nickavar et al.investigated the antioxidant properties of alcoholicextracts of seven medicinal plants belonging toUmbelliferae family, including black caraway [19].The results showed that this species had the IC50 valueof 149.9 μg·mL-1, which was more than that in thepresent study. Another research group, Souri et al.,observed the IC50 values for black caraway extract to be82.25 μg·mL–1 [ 20]. A lso, 120.43 μ g·mL–1 was reportedby Kamkar et al. [6].(a) (b)Figure 1 Initial droplet size distribution of emulsion (a), and optical microscopy image (400×) and surface morphologyof EBCE microcapsules (b),314Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320The differences observed in the antioxidant activityof black caraway in different studies could be dueto the differences in the composition of these plants.Additionally, important factors are genetics, weather,harvest season, the type of solvent used for extraction, etc.Further, there is a direct relationship between the phenolcontent and the antioxidant activity of medicinal plants [13].Oxidative stability. According to the results, theinduction time of black caraway encapsulated extract,black caraway extract, and black caraway powder were24.37, 23.15, and 21.88, respectively. The kolompehcontaining encapsulated extract showed better oxidativestability compared to other treatments. The highoxidative stability of samples was attributed to theantioxidant activity of black caraway extract. The higheroxidation stability of encapsulated extract showed theprotective influence on the encapsulation process [21].Though, it should be taken into consideration that canolaoil is exposed to oxidation because of a high amount ofunsaturated fatty acids in their composition [22].Particle size distribution. Figure 1 demonstratesthe particle size distribution of microencapsulated blackcaraway extract at different frequencies.According to Fig. 1, the maximum and minimalparticle sizes were 3.20 and 8.51 μm, respectively. A fewinvestigations had been carried out in the field of canolaoil as wall material of microencapsulated particles.Abraham et al. observed a lower particle size ofemulsion based on canola oil, compared with this study(˃ 1μm) [23]. Mohammadi et al. and Davidov-Pardoet al. [24, 25] used soybean oil, phosphatidylcholine/cholesterol, soy lecithin, and grape seed oil withorange oil to encapsulate olive leaf extract, Myrtuscommunis extract, polyphenolic extract of grape seed,and resveratrol, respectively. According to their results,particle size was also lower than that in our research(˃ 0.5 μm). This difference might be due to the type andduration of encapsulation, as well as due to the rate ofhomogenisation, which determines particles size.Optical microscopy. The structural characteristicsof the microcapsules were depicted by opticalmicroscope. The morphology of a microcapsule ofencapsulated black caraway extract is illustrated inFig. 1. The microcapsule had global and monotonousappearance with no aggregation. This observation wasin agreement with Abraham et al [23]. However, a lowsurfactant-to-emulsion ratio plays an important rolein smoothly surface of particles, as was observed inresveratrol encapsulated with grape seed oil and orangeoil [25]. Bylaitë et al. investigated the encapsulationproperties of caraway essential oil by spraydrying [26]. They used whey protein and maltodextrinas a wall material and observed some holes on surface ofthe sample encapsulated with whey protein concentrate.They suggested that whey protein concentrate hadan inverse effect on surface dents; on the other hand,skimmed milk powder smoothes out wrinkles.FTIR. Figure 2 plots FTIR spectra of black carawayextract and encapsulated black caraway extract at400–4000 cm–1.According to the FTIR spectra analysis (Figs. 2aand 2b), both BCE and EBCE demonstrated bands at3400 and 3427 cm–1, which are assigned to vibration ofO-H in the sugar units. The bands ranged from 3200 to2800 cm–1 (3009, 2926, 2925, 2855 cm–1) indicated thestretching h ydrogen b ands i n C -H, a nd a b road b andat 1746 cm–1 exhibited the C=O stretching of the estercarbonyl functional group [27]. This region is relatedto the triglycerides absorption bands [28]. A new bandat 1608 cm–1 was found in the encapsulated extract,suggesting intermolecular interactions between C=C andthe hydrocarbon chain of unsaturated fatty acid segmentssuch as C18:1, C18:2 and C18:3 in canola oil [29].We also recorded the other characteristic bands, suchas 1461 and 1408 cm–1 (bending v ibration of CH2 andCH3 aliphatic groups), as well as 1261, 1239, 1162, 1119,1097, and 1053 cm–1 (stretching vibration of the C-Oester groups). They are in agreement with the results ofWaterhouse et al [30]. The last finger print region of FTIRspectra between 888 and 723 cm–1 wavelength frequencieswas ascribed to the CH2 rocking vibration and the out-ofplanevibration of cis-disubstituted olefins [28].Overall, both samples displayed similarity in spectra.However, there were some differences between twospectra with sharp peaks at a wavenumber of 1200–1000 cm–1 and small absorption bands at around 850–400 cm–1. They are associated to the intermolecularbonding of functional groups in polysaccharides [31].Fatty acid compositions. Fatty acid composition ofkolompeh samples is presented in Table 2.According to the GC fatty acids profile, linoleicand oleic acids were detected as the main fatty acids inkolompeh with the extracts. The product with blackcaraway powder also was rich in unsaturated fatty acids,with a high amount of linoleic acid (44.15%). Similarresults were observed in the sample with no blackcaraway, with linoleic and oleic acid content of 44.86 and37.32%, respectively. As Egorova et al. reported, linoleicacid is the most important fatty acid of caraway [32].In the control sample, the main saturated andunsaturated fatty acids were represented by palmiticacid (35.45%) and oleic acid (37.34%), while linolenicacid was found at low concentrations (19%). Further, theanalysis of fatty acid profile showed lack of lauric andpalmitoleic acids in kolompeh containing black carawayextract, which is in accordance with the results of Laribiet al. [33].In addition, a trace of lauric acid was found in theencapsulated extract sample, which may be due topetroselinic acid contained in some types of carawayseed oil. Petroselinic acid is a main component foroleochemical processes that converts easily intolauric and adipinic acid [34]. All samples were richin unsaturated fatty acids, compared to the saturated315Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320Figure 2 Fourier transform infrared spectra of BCE (a) and EBCE (b)(a)(b)% T4000 3200 2400 1800 1400 1000 600cm-195857565554535251552855.999585756555453525155% T4000 3200 2400 1800 1400 1000 600cm-12925.963427.231618.271408.531261.77819.30 600.61780.24888.64850.791053.013400.013009.142855.322926.491746.921608.411461.111239.341162.771097.651162.77858.51723.36452.77316Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320analogues, which is related to sesame oil in theircomposition. Sesame seed oil belongs to the oleic–linoleic acid group [35]. Thus, as expected, oleic andlinoleic acids were prevalent fatty acids in the kolompehsamples containing sesame oil.Arachidonic, stearic and behenic acids were alsofound in trace amounts in the kolompeh containing blackcaraway extract and powder, which is in agreement withNzikou et al [36]. However, the samples with sesameoil were characterised by a low content of palmitic acidcompared to the control.Hardness. Figure 3 demonstrates the hardness of thesamples during storage.The results illustrated that the hardness of theproducts under study was decreasing during storage,except for kolompeh without black caraway, which hadno significant differences in hardness. The highest andlowest hardness by the end of storage had the sampleswith the powder and encapsulated extract, respectively.All the samples, excluding the kolompeh with thepowder, displayed lower hardness than the control. Thisphenomena may be related to the high density of blackcaraway powder [2].In spite of the fact that the use of plant extracts inkolompeh still has not been investigated, there are dataabout increasing hardness of samples during storage.Budryn et al. mentioned that covalent interaction ofpolyphenols and proteins resulted in an enhancementin hardness, which was contrary to the results of thisstudy [37]. To our opinion, there are two causes for this.First, the presence of mono and di-glycerides insesame oil, with their emulsifying properties, caused areduction in the hardness of the product. Thus, they areable to make starch complex and delay staling [38]. Thesecond cause for enhancing of hardness is related to thepresence of saccharides limiting interactions betweenpolyphenols and proteins [37]. The reducing of hardnessin the kolompeh with the extract can be explained byrivalry between fibres and polyphenols and wheat starchin the dough. In addition, the sample with EBCE wassofter than that with BCE because of encapsulation,which protected the sample against the direct exposureof polyphenols and starch.Colour. Table 3 illustrates the colour properties ofkolompeh samples during storage.Table 2 Fatty acid composition of kolompeh samplesFatty acid, % Sampleswith EBCE with BCE with BCP FBC ControlLauric acid (C12:0) 1.77 – 2.31 – –Myrisric acid (C14:0) 2.36 2.77 0.39 1.47 1.24Palmitic acid (C16:0) 11.12 10.73 11.58 11.64 35.45Palmitoleic acid (C16:1) 0.18 – – – –Stearic acid (C18:0) 3.98 4.04 3.15 4.13 8.34Oleic acid (C18:1) 36.13 37.03 37.82 37.32 37.34Linoleic acid (C18:2) 43.38 44.99 44.15 44.86 16.76Linolenic acid (C18:3) 0.29 0.36 0.40 0.12 0.19Arachidonic acid (C20:0) 0.54 0.10 0.10 0.17 0.30Behenic acid (C22:0) 0.24 0.08 0.08 0.30 0.38EBCE is encapsulated black caraway extractBCE is black caraway extractBCP is black caraway powderFBC is without (free) black carawayFigure 3 Hardness of kolompeh samples during storageDay 1 Day 7 Day 14 Day 21EBCE BCE BCP FBC Control317Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320Colorimetric analysis showed that the L* valueof all the samples, except BCP, increased during thestorage period (21 days). The encapsulated sample had alower lightness compared to the others, which might beprobably due to a more intense yellow colour of canolaoil used as a wall material in the encapsulation process[39]. In addition, as expected, the sample withoutcarway (FBC) was lighter than the others. Thediffrences were probably due to the presence of blackcaraway (extract or powder) in kolompeh that impactedon its lightness.On day 14, the kolompeh with BCE had the highestL* value, while EBCE, BCE and control samplesexhibited a reduction of redness. The similar resultswere obtained in bread fortified by cumine seeds powderby Sayed Ahmad et al., who found that the lightnessof bread depended on the amount of cumin [40]. Theincreasing in the yellowness could be related to reactionbetween amino acids (flour) and sugars (date), known asMaillard reaction [40].Sensory assessment. Table 4 represents the sensoryattributes of the kolompeh samples on day 1, 7, 14 and21 of storage.We evaluated such sensory characteristics as colour,aroma, flavour, tenderness, and general acceptability. Onday 1, the kolompeh with black caraway powder had thelowest score in colour among the other samples, howeverno significant differences were observed between them(P > 0.05). The addition of black caraway (extract andpowder) affected adversely the flavour, aroma, andtenderness of kolompeh.According to the results, the sensory attributes of allsamples reduced during storage. As for the kolompehwith encapsulated extract, its colour, aroma and flavourremained unchanged compared to day 1 of storage,which is a positive point of the protective effect ofencapsulation. The aroma of the samples containingextract or powder of black caraway decreased by the endof storage, which was due to the loss of some volatilecompounds.In addition, the results revealed that the tendernessof kolompeh with encapsulated extract of black carawaydid not change significantly during storage, and wassimilar to that of the control. However, considerablechanges in the texture of BCE, BCP and FBC sampleswere observed (P < 0.05).Table 3 Colour characteristics of kolompeh samples on day 1, 7, 14, and 21 of storageSample Colour parameter 1 7 14 21EBCE L* 43.3 ± 52.1a 53.2 ± 42.2a 49.2 ± 44.9ab 48.3 ± 1.3aa* –7.0 ± 46.6c 2.0 ± 88.5a –0.0 ± 0.1b 5.0 ± 22.8abb* 24.1 ± 23.9a 27.2 ± 44.3ab 33.0 ± 11.8b 35.1 ± 11.1aBCE L* 57.3 ± 88.8a 65.1 ± 22.5a 71.4 ± 22.3a 63.3 ± 88.6aa* –3.0 ± 41.8a 2.1 ± 88.1a 1.0 ± 66.3ab 5.0 ± 88.6ab* 26.2 ± 36.2a 31.1 ± 55.8ab 41.2 ± 11.3a 35.2 ± 11.5aBCP L* 58.3 ± 34.8a 58.3 ± 62.3a 55.4 ± 87.8b 45.1 ± 23.9ba* –5.0 ± 74.8b –3.0 ± 33.5b 2.0 ± 55.3a 1.0 ± 44.4bb* 26.2 ± 30.6a 24.1 ± 44.3b 37.1 ± 66.5ab 32.2 ± 21.1aFBC L* 60.1 ± 94.1a 74.4 ± 22.3a 71.2 ± 88.8ab 71.2 ± 88.5aa* –5.1 ± 56.2b –1.0 ± 77.1b 0.0 ± 1.1ab 1.0 ± 33.4bb* 26.2 ± 19.3a 30.1 ± 33.2ab 32.0 ± 44.9b 34.1 ± 33.5aControl L* 43.1 ± 82.4a 43.2 ± 44.1a 43.1 ± 11.5ab 45.0 ± 43.9ba* –8.0 ± 19.5c 2.0 ± 33.7a 0.0 ± 0.1b 5.1 ± 11.8ab* 24.0 ± 9.7a 29.1 ± 44.1ab 34.0 ± 22.1b 33.1 ± 44.2a*Means with different letters are significantly different (P < 0.05). Each value is expressed as Mean ± SD. Test was conducted in triplicateTable 4 Sensory evaluation of kolompeh samples duringstorageSensoryattributeTime,daysSamplewithEBCEwithBCEwithBCPFBC ControlColour 1 4.6a 4.0ab 3.6b 4.4a 4.2a7 4.1a 2.2b 2.6b 2.4a 4.0a14 3.8a 2.2c 2.6bc 2.8b 3.8a21 3.7a 1.6cd 2.0c 2.4b 3.6aAroma 1 4.0ab 3.6ab 3.4b 3.8ab 4.0a7 4.0a 2.4b 2.4b 2.2b 4.2a14 3.7a 2.4c 3.0b 3.0b 3.6a21 3.6a 2.2c 2.0c 2.8b 3.6aFlavour 1 4.4a 3.0b 3.0b 4.0a 4.0a7 4.0a 2.2b 2.2b 2.2b 4.4a14 3.9a 2.2b 2.6b 2.4b 3.8a21 3.8a 2.2cd 2.6bc 3.0b 3.6aTenderness 1 4.3a 3.2b 3.4b 4.2a 4.4a7 4.0a 2.0b 2.0b 2.4a 4.0a14 3.8a 2.4b 2.8b 2.8b 3.8a21 3.8a 2.0c 2.2bc 2.6b 3.8aOverallacceptability1 4.1ab 3.4c 3.6bc 4.0ab 4.2a7 4.1a 2.0b 2.2b 2.4b 4.4a14 4.0a 2.4bc 2.6b 2.6b 4.0a21 3.7a 1.8c 1.8c 2.6b 3.6a*Means with different letters are significantly different (P < 0.05).Each value is expressed as Mean ± SD. Test was conducted intriplicate318Soltaninejad F. et al. Foods and Raw Materials, 2019, vol. 7, no. 2, pp. 311–320Overall, the sample with encapsulated extract ofblack caraway demonstrated a higher score in thesensory parameters. Our results were in agreementwith those of Sayed Ahmad et al. who fortified proteinbread with cumin and caraway powder [40]. Their studyshowed the improvement of sensory properties in thebread, however, bitter aftertaste was felt, which wasdependent on an amount of cumin and caraway powder.CONCLUSIONIn this study, we evaluated the effect of sesame oiland different forms of black caraway extract on thephysicochemical and sensory properties of kolompeh. Theresults showed that caraway had IC50 o f 1 24.1 μ g·mL–1.Thus, the kolompeh with encapsulated black carawayextract showed the high oxidative stability. In addition,the EBCE microcapsule had global and monotonousmorphology, and FTIR spectroscopy confirmed the wellencapsulated black caraway extract.The GC results indicated that the kolompeh sampleswith sesame oil were rich in unsaturated fatty acids.Oleic and linoleic acid were identified as the major fattyacid in their fatty acid composition. Sesame oil andencapsulation of black caraway had a great influenceon the hardness of the samples containing encapsulatedextract, which had the lowest hardness among alltreatments.Furthermore, the kolompeh with black carawayencapsulated extract had lower lightness comparedto the other samples, probably due to more intenseyellow colour of canola oil. However, the samplewithout caraway was lighter than the others, whichwas attributed to black caraway colour. In addition, theencapsulation protected the colour, aroma, and flavour ofblack caraway extract.According to the sensory assessment, the kolompehwith encapsulated extract was preferred by panelists.Nevertheless, the addition of the extract and powderof black caraway influenced adversely the flavour andaroma of kolompeh. Overall, this research revealedthat black caraway extract had a considerable potentialfor using it as an ingredient and thus for improving thephysicochemical and sensory properties of kolompeh.CONFLICT OF INTERESTThe authors declare no conflict of interest.ACKNOWLEDGEMENTSThe authors thank the Department of Food Scienceof the Sarvestan Islamic Azad University for their greatassistance with the research.FUNDINGThis research did not receive any specific grant fromfunding agencies in the public, commercial, or not-forprofitsectors.