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Cai Y, Zeng D, Huang L, Zhao M, Zhao Q, Van der Meeren P. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6707-6717. [PMID: 35620809 DOI: 10.1002/jsfa.12038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/13/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, hydroxypropyl methylcellulose (HPMC) was partially replaced by the insoluble soybean fiber (ISF) extracted from defatted okara to prepare mixing dispersions, oil-in-water emulsions and whipped creams. RESULTS The presented work showed that as the proportion of ISF increased, the foaming properties of ISF/HPMC dispersions were enhanced, the absolute value of the ζ-potential and the particle size of the emulsions increased, while the heat stability and centrifugal stability first increased and then decreased. Upon whipping, the loss angle (tan δ) decreased first and then increased, while the overrun, foam stability and cream stability, as well as the elastic modulus (G'), presented the opposite trend. CONCLUSION These results indicated that an appropriate amount (40-60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a 'green' and safe food ingredient. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Research Institute for Food Nutrition and Human Health, Guangzhou, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D. Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Martins MP, de Sousa RS, Dagostin JLA, Franco TS, de Muñiz GIB, Masson ML. Impact of clove essential oil and potassium sorbate incorporation on cassava starch‐based films reinforced peach palm cellulose nanofibrils. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | - Talita Szlapak Franco
- Graduate Program in Forestry Engineering Federal University of Paraná Curitiba Brazil
| | | | - Maria Lucia Masson
- Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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Galvan D, Effting L, Torres Neto L, Conte-Junior CA. An overview of research of essential oils by self-organizing maps: A novel approach for meta-analysis study. Compr Rev Food Sci Food Saf 2021; 20:3136-3163. [PMID: 34125485 DOI: 10.1111/1541-4337.12773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 03/13/2021] [Accepted: 04/24/2021] [Indexed: 12/17/2022]
Abstract
Essential oils (EOs) are commercially important products, sources of compounds with antioxidant and antimicrobial activities considered indispensable for several fields, such as the food industry, cosmetics, perfumes, pharmaceuticals, sanitary and agricultural industries. In this context, this systematic review and meta-analysis, a novel approach will be presented using chemometric tools to verify and recognize patterns of antioxidant, antibacterial, and antifungal activities of EOs according to their geographic, botanical, chemical, and microbiological distribution. Scientific papers were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement flow diagram, and the data were evaluated by the self-organizing map and hierarchical cluster analysis. Overall, this novel approach allowed us to draw an overview of antioxidants and antimicrobials activities of EOs reported in 2019, through 585 articles evaluated, obtaining a dataset with more than 10,000 data, distributed in more than 80 countries, 290 plant genera, 150 chemical compounds, 30 genera of bacteria, and 10 genera of fungi. The networks for geographic, botanical, chemical, and microbiological distribution indicated that Brazil, Asia, the botanical genus Thymus, species Thymus vulgaris L. "thyme," the Lamiaceae family, limonene, and the oxygenated monoterpene class were the most representative in the dataset, while the species Escherichia coli and Candida albicans were the most used to assess the antimicrobial activity of EOs. This work can be seen as a guide for the processing of metadata using a novel approach with non-conventional statistical methods. However, this preliminary approach with EOs can be extended to other sources or areas of food science.
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Affiliation(s)
- Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil
| | - Luciane Effting
- Chemistry Department, State University of Londrina (UEL), Londrina, Paraná, Brazil
| | - Luiz Torres Neto
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
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Sabando C, Ide W, Rodríguez-Díaz M, Cabrera-Barjas G, Castaño J, Bouza R, Müller N, Gutiérrez C, Barral L, Rojas J, Martínez F, Rodríguez-Llamazares S. A Novel Hydrocolloid Film Based on Pectin, Starch and Gunnera tinctoria and Ugni molinae Plant Extracts for Wound Dressing Applications. Curr Top Med Chem 2020; 20:280-292. [PMID: 31976835 DOI: 10.2174/1568026620666200124100631] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/30/2019] [Accepted: 09/01/2019] [Indexed: 12/22/2022]
Abstract
BACKGROUND The biodegradable and biocompatible nature of pectin-based films is of particular interest in wound dressing applications, due to its non-toxicity, pH-sensitivity and gelling activity. An approach to improve the mechanical properties, the release profile of bioactive compounds as well as the performance in wet environments of pectin-based films is mixing with other biopolymers. OBJECTIVE To prepare hydrocolloid films based on crosslinked pectin / starch blend loaded with bioactive extracts from leaves of G. tinctoria and U. molinae with controlled release of bioactive compounds and healing property. METHODS The hydrocolloid films were characterized by FTIR, SEM, and TGA-FTIR techniques and their tensile properties, water uptake, and polyphenolic release profile in aqueous media were evaluated. The dermal anti inflammatory activity of the hydrocolloid films was assessed by the mouse ear inflammation test. The wound healing property of the loaded hydrocolloid films was explored in a rat model and in a clinical trial (sacrum pressure ulcer). RESULTS The films showed an adequate water-uptake capacity between 100-160%. The release of active compounds from the hydrocolloid films followed the Korsmeyer-Peppas equation. The mechanical properties of hydrocolloid films were not affected by the plant extracts within the concentration range used. The incorporation of the bioactive extracts in the polysaccharide films inhibited the topical edematous response by about 50%. The topical application of the loaded hydrocolloid film on the pressure ulcer is completely closed after 17 days without showing any adverse reaction. CONCLUSION A novel hydrocolloid matrix was produced from crosslinked starch-pectin, which exhibited suitable chemical-physical properties to be used as a carrier of plant extracts with wound healing properties.
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Affiliation(s)
- Constanza Sabando
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile
| | - Walther Ide
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile
| | | | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
| | - Johanna Castaño
- Facultad de Ingenieria y Tecnologia, Universidad San Sebastian, Lientur 1457, Concepción 4080871, Chile
| | - Rebeca Bouza
- Departamento de Fisica, E.U.P. Ferrol, Universidad de A Coruna, Avda. 19 de Febrero, s/n, 15405 Ferrol, Spain
| | - Niels Müller
- Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
| | - Cristian Gutiérrez
- Departamento de Microbiologia, Facultad de Ciencias Biologicas, Universidad de Concepción, P.O. Box 160-C, Concepcion, Chile
| | - Luis Barral
- Departamento de Fisica, E.U.P. Ferrol, Universidad de A Coruna, Avda. 19 de Febrero, s/n, 15405 Ferrol, Spain
| | - Joaquín Rojas
- Centro Regional de Estudios Avanzados para la Vida (CREAV), Facultad de Ciencias Biologicas, Universidad de Concepcion, Chile
| | - Fernando Martínez
- Laboratorio de Neurobiologia y Celulas Madres, Departamento de Biologia Celular, Facultad de Ciencias Biologicas, Universidad de Concepcion, Chile
| | - Saddys Rodríguez-Llamazares
- Centro de Investigacion de Polimeros Avanzados (CIPA), Edificio Laboratorio CIPA, Avda. Collao 1202, Concepcion, Chile.,Unidad de Desarrollo Tecnologico, Universidad de Concepcion, Avda. Cordillera 2634, Coronel, Chile
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Ma Y, Zhao Y, Xie J, Sameen DE, Ahmed S, Dai J, Qin W, Li S, Liu Y. Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples. Int J Biol Macromol 2020; 166:1057-1071. [PMID: 33157135 DOI: 10.1016/j.ijbiomac.2020.10.261] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/15/2020] [Accepted: 10/31/2020] [Indexed: 01/20/2023]
Abstract
In this study, we prepared corn starch (CS) and papaya polysaccharide (PPs) films using the solution casting technique. A Box-Behnken experimental design was used to determine the effect of ethanol concentration, extraction duration, and material concentration during PPs extraction. The resulting films were characterized in terms of structural changes, physical, optical, mechanical, Fourier-transform infrared (FTIR) spectroscopy, and thermal properties. The results show that PPs-CS composite films have good antioxidant and moisturizing properties and general antibacterial performance. These results revealed that after adding PPs, the films exhibited a significant increase in swelling and tensile strength, while depicted a reduction in thickness, transparency, and solubility. SEM images revealed that PPs and CS are highly compatible; moreover, FTIR spectroscopy showed that intermolecular hydrogen bonding existed between CS and PPs, forming a compact film structure. Finally, the incorporation of PPs and CS influenced the shelf-life of fresh cut apples, with the edible film incorporated with PPs positively improving sensory acceptance of combined materials.
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Affiliation(s)
- Yanlan Ma
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuqing Zhao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Junlan Xie
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China; California Nano Systems Institute, University of California, Los Angeles, CA 90095, USA.
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Fathi M, Vinceković M, Jurić S, Viskić M, Režek Jambrak A, Donsì F. Food-Grade Colloidal Systems for the Delivery of Essential Oils. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1687514] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marko Vinceković
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Anet Režek Jambrak
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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