The aim of the present study was to investigate the biological activities of the ultrasound‐assisted extracts obtained from pulp and seed of jujube (Ziziphus jujuba) fruits. To reach this purpose, total phenolic content (TPC), total flavonoid content (TFC), total pro‐anthocyanin, DPPH radical scavenging activity, rancimat test, as well as antimicrobial activity and cytotoxicity test of both jujube pulp and seed extracts were evaluated. Total phenolic content (TPC), total flavonoid content (TFC), and total pro‐anthocyanin in pulp extract were higher than those obtained from seed extract. In addition, DPPH radical scavenging activity of pulp extract (IC₅₀ = 53.97 µg/ml) was higher than that of seed extract (IC₅₀ = 88.68 µg/ml). Furthermore, the highest antimicrobial activity was observed against Escherichia coli and Staphylococcus aureus (MIC = 20 mg/ml) for both seed and pulp extracts. In vitro cytotoxicity evaluation on seven cell lines revealed that pulp and seed extracts of jujube had no cytotoxic activity. The present results suggested the promising antioxidant properties of jujube, which can be used in the fabrication of functional bioactive ingredients for different purposes.

In the present work, the effect of various concentrations of SiO₂ nanoparticles (5, 10, and 15%) on physicochemical and antimicrobial properties of soluble soybean polysaccharide (SSPS)‐based film was investigated. Then, the migration of SiO₂ nanoparticles to ethanol as a food simulant was evaluated. Subsequently, curcumin was added to the nanocomposite formulation to sense the pH changes. Finally, the cytotoxicity of the developed packaging system was investigated. With increasing nanoparticle concentration, the film thickness, water solubility, and water vapor permeability decreased and mechanical performance of the films improved. SSPS/SiO₂ nanocomposite did not show antibacterial activity. SEM analysis showed that SiO₂ nanoparticles are uniformly distributed in the SSPS matrix; however, some outstanding spots can be observed in the matrix. A very homogeneous surface was observed for neat SSPS film with R_a and R_q values of 3.48 and 4.26, respectively. With the incorporation of SiO₂ (15%) into SSPS film, R_a and R_q values increased to 5.67 and 5.98, respectively. Small amount of SiO₂ nanoparticles was released in food simulant. The nanocomposite incorporated with curcumin showed good physical properties and antibacterial activity. A strong positive correlation was observed between TVBN content of shrimp and a* values of the films during storage time (Pearson's correlation = 0.985).