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Gharibzahedi SMT, Moghadam M, Amft J, Tolun A, Hasabnis G, Altintas Z. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B 12: A Critical Review. Molecules 2023; 28:7469. [PMID: 38005191 PMCID: PMC10673454 DOI: 10.3390/molecules28227469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 10/29/2023] [Accepted: 11/02/2023] [Indexed: 11/26/2023] Open
Abstract
In this overview, the latest achievements in dietary origins, absorption mechanism, bioavailability assay, health advantages, cutting-edge encapsulation techniques, fortification approaches, and innovative highly sensitive sensor-based detection methods of vitamin B12 (VB12) were addressed. The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. VB12 mainly contributes to blood cell synthesis, cognitive function, and cardiovascular health, and potentially reduces anemia and optic neuropathy. Microencapsulation techniques improve the stability and controlled release of VB12. Co-microencapsulation of VB12 with other vitamins and bioactive compounds enhances bioavailability and controlled release, providing versatile initiatives for improving bio-functionality. Nanotechnology, including nanovesicles, nanoemulsions, and nanoparticles can enhance the delivery, stability, and bioavailability of VB12 in diverse applications, ranging from antimicrobial agents to skincare and oral insulin delivery. Staple food fortification with encapsulated and free VB12 emerges as a prominent strategy to combat deficiency and promote nutritional value. Biosensing technologies, such as electrochemical and optical biosensors, offer rapid, portable, and sensitive VB12 assessment. Carbon dot-based fluorescent nanosensors, nanocluster-based fluorescent probes, and electrochemical sensors show promise for precise detection, especially in pharmaceutical and biomedical applications.
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Affiliation(s)
| | - Maryam Moghadam
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Jonas Amft
- Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany
| | - Aysu Tolun
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Gauri Hasabnis
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Zeynep Altintas
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
- Kiel Nano, Surface and Interface Science-KiNSIS, Kiel University, 24118 Kiel, Germany
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He R, Chen W, Zhong Q, Zhang M, Pei J, Chen W, Chen H. Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei. Int J Biol Macromol 2023:125167. [PMID: 37270123 DOI: 10.1016/j.ijbiomac.2023.125167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/09/2023] [Accepted: 05/29/2023] [Indexed: 06/05/2023]
Abstract
This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05). Droplet sizes of fresh emulsions were uniform with sizes from 2.54 to 2.58 μm. The ζ-potential was between -23.94 and -25.03 mV, and the viscosity distribution was 973.62 to 981.03 mPa·s at pH 5-8 (near neutral pH) without significant difference. In addition, linalool could be effectively released from SA-LE in accordance with the Peppas-Sahlin model, mainly described by Fickian diffusion. In particular, SA-LE can inhibit S. sonnei with a minimum inhibitory concentration of 3 mL/L, which was lower than free linalool. The mechanism can be described as damaging the membrane structure and inhibiting respiratory metabolism accompanied by oxidative stress based on FESEM, SDH activity, ATP and ROS content. These results suggest that SA is an effective encapsulation strategy to enhance the stability of linalool and its inhibitory effect on S. sonnei at near neutral pH. Moreover, the prepared SA-LE has the potential to be developed as a natural antibacterial agent to address the growing food safety challenges.
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Affiliation(s)
- Rongrong He
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Weijun Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product processing institute, Wenchang 571333, PR China
| | - Qiuping Zhong
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Jianfei Pei
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
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Gharibzahedi SMT, Ahmadigol A, Khubber S, Altintas Z. Bionanocomposite films with plasticized WPI-jujube polysaccharide/starch nanocrystal blends for packaging fresh-cut carrots. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Arabshahi SS, Sedaghati M. Production of synbiotic Doogh enriched with Plantago psyllium mucilage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3819-3826. [PMID: 36193356 PMCID: PMC9525504 DOI: 10.1007/s13197-022-05401-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2022] [Accepted: 02/03/2022] [Indexed: 06/16/2023]
Abstract
Physical instability and loss of viability of probiotic bacteria are the most important problems in production of synbiotic Doogh. Some plant hydrocolloids have been recognised as effective components to prevent these problems. In this study the effect of Plantago psyllium mucilage (PPM) (0, 0.15%, 0.30%, 0.75% (w/w) on the physicochemical, microbial, and sensory properties of Doogh samples was evaluated by measuring phase separation, viscosity, flow behaviour, probiotic viability and sensory parameters. The results revealed that the stability of samples containing PPM were higher than samples without this hydrocolloid. By increasing the amounts of PPM, the viscosity of treated samples were increased compared to control sample. Herschel-Bulkley rheological model was an appropriate model for describing the flow behavior of Doogh formulated with PPM and the power-law rheological model was suitable model for describing the flow behavior of control samples. PPM had non-digestible food ingredients and improved the viability of Lactobacillus casei; therefore, this herbal mucilage may have prebiotic potential. Finally, the samples treated with 0.30% PPM on the 15th day were chosen as the best formulation for the production.
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Affiliation(s)
- Soroush Soltani Arabshahi
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Marjaneh Sedaghati
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
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Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Evaluation of the Physicochemical and Functional Properties of Aquasoya ( Glycine max Merr.) Powder for Vegan Muffin Preparation. Foods 2022; 11:foods11040591. [PMID: 35206068 PMCID: PMC8870977 DOI: 10.3390/foods11040591] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 01/29/2022] [Accepted: 02/17/2022] [Indexed: 11/17/2022] Open
Abstract
Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.
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Shao T, Zhou Y, Dai H, Ma L, Feng X, Wang H, Zhang Y. Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk. Food Chem 2021; 376:131939. [PMID: 34968907 DOI: 10.1016/j.foodchem.2021.131939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 01/17/2023]
Abstract
Psyllium husk (PH) is an excellent source of dietary fiber with strong water-absorption and viscosity. This work systemically investigated the regulation mechanism of myofibrillar protein (MP) emulsification mode by adding psyllium husk as composite emulsifiers to prepare O/W emulsions. The results showed that the physical stability of emulsions was improved by adding PH (0.1%-0.8%). The results of contact angle, interfacial tension and confocal laser scanning microscopy (CLSM) indicated that the stability mechanism of emulsions was affected by the addition of PH. At a low PH addition (0.1%), the adsorption of MP at the oil-water interface was enhanced, thus forming an elastic interfacial film that improves the stability of emulsions. However, when the PH addition increased to 0.8%, excess addition of pH even hindered the interfacial adsorption of MP. Notably, the pseudoplasticity and viscosity of emulsions increased due to the addition of PH, thus inhibiting the migration and aggregation of droplets.
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Affiliation(s)
- Ting Shao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yang Zhou
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
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8
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Franco EAN, Chávez DWH, Barbosa de Lima A, Bastos MDSR, de Melo NR. Psyllium ( Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics. FOOD SCI TECHNOL INT 2021; 29:75-83. [PMID: 34841943 DOI: 10.1177/10820132211060626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
A frozen banana pulp with functional properties was developed and characterized in this work. For this, 0 g, 3 g, 5 g and 7 g of psyllium in 100 g of banana pulp were added. The use of this fiber in industrialized products can contribute to the nutritional enrichment of the products and provide functional benefits already acknowledged, such as lowering LDL cholesterol, lowering blood glucose, increasing satiety and relieving constipation. According to the World Health Organization, vegetable consumption should be increased, as it reduces the risk of chronic diseases. The main purpose of this work was to incorporate psyllium in frozen banana pulp to develop a healthy product. The samples were evaluated through chemical analyses, rheological properties and sensory testing with Check-All-That-Apply questions (CATA). The addition of psyllium had a significant effect not only on the viscosity but also on the sensory and nutritional properties of the frozen banana pulp. This study indicated that the production of frozen banana pulp with psyllium is viable, as it has desirable nutritional and sensory characteristics which can contribute to the maintenance of health.
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Affiliation(s)
- Elisangela Aparecida Nazario Franco
- Federal Institute of Education, Science and Technology of Brasília, Brasília, Brazil.,Department of Food Technology, Institute of Technology, 67825Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | - Davy William Hidalgo Chávez
- Department of Food Technology, Institute of Technology, 67825Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
| | | | | | - Nathália Ramos de Melo
- Department of Food Technology, Institute of Technology, 67825Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil.,Department of Agribusiness Engineering, Federal Fluminense University- Avenida dos Trabalhadores, Volta Redonda, Rio de Janeiro, Brazil
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9
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Monge Neto AÁ, Tomazini LF, Mizuta AG, Corrêa RCG, Madrona GS, Faria de Moraes F, Peralta RM. Direct microencapsulation of an annatto extract by precipitation of psyllium husk mucilage polysaccharides. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Mehrinejad Choobari SZ, Sari AA, Daraei Garmakhany A. Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low-fat set yoghurt. Food Sci Nutr 2021; 9:1040-1049. [PMID: 33598187 PMCID: PMC7866596 DOI: 10.1002/fsn3.2074] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/21/2020] [Accepted: 12/08/2020] [Indexed: 11/09/2022] Open
Abstract
Nowadays, consumers' attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of P.ovata Forsk seed mucilage (PFM) on survivability of L.acidophilus, physicochemical, and sensory attributes of produced low-fat yoghurt were investigated in 0, 7, 14, and 21 days of storage period. Results showed that at the beginning of the storage period, the number of L.acidophilus in yoghurt samples containing PFM was significantly higher than control sample. The highest number of L.Acidophilus was observed in yoghurt sample contain 2% PFM (6.68 log CFU/g) on the first day of storage period. The lowest decrease of L.Acidophilus (0.2 log CFU/g) was observed in the sample contain 2% PFM. Treatments containing PFM had lower pH and higher acidity than the control sample. Addition of PFM to the yoghurt samples increased water holding capacity (WHC) during storage period significantly while syneresis decreased. The highest WHC (89%) and the lowest syneresis (6%) were observed in yoghurt sample containing 2% PFM. Sensory evaluation results showed that the treatments containing PFM were not significantly different in taste, but the probiotic yogurt containing 1% PFM had the highest acceptability in terms of total appearance and texture. Evaluation of L, a, and b values indicated that yoghurt sample containing 2% PFM was significantly lower in L and b values and higher in a value than the control sample. Therefore, using P.ovata Forsk seed mucilage in yoghurt sample formulation improved the physicochemical attributes and probiotic survivability of produced yoghurt sample.
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Affiliation(s)
| | - Abbas Ali Sari
- Department of food hygiene and quality controlFaculty of veterinary scienceBu‐Ali Sina UniversityHamedanIran
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyTuyserkan Faculty of Engineering & Natural ResourcesBu‐Ali Sina UniversityHamedanIran
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11
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Arabpoor B, Yousefi S, Weisany W, Ghasemlou M. Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106394] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Abbasi H, Karimi S, Gharibzahedi SMT. Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14810] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Habib Abbasi
- Department of Chemical Engineering Jundi‐Shapur University of Technology Dezful Iran
| | - Safoora Karimi
- Department of Chemical Engineering Jundi‐Shapur University of Technology Dezful Iran
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Carnachan SM, Bell TJ, Hinkley SFR, Sims IM. Polysaccharides from New Zealand Native Plants: A Review of Their Structure, Properties, and Potential Applications. PLANTS (BASEL, SWITZERLAND) 2019; 8:E163. [PMID: 31181819 PMCID: PMC6630198 DOI: 10.3390/plants8060163] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 12/11/2022]
Abstract
Water-soluble, non-starch polysaccharides from plants are used commercially in a wide range of food and non-food applications. The increasing range of applications for natural polysaccharides means that there is growing demand for plant-derived polysaccharides with different functionalities. The geographical isolation of New Zealand and its unique flora presents opportunities to discover new polysaccharides with novel properties for a range of applications. This review brings together data published since the year 2000 on the composition and structure of exudate gums, mucilages, and storage polysaccharides extracted from New Zealand endemic land plants. The structures and properties of these polysaccharides are compared with the structures of similar polysaccharides from other plants. The current commercial use of these polysaccharides is reviewed and their potential for further exploitation discussed.
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Affiliation(s)
- Susan M Carnachan
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Tracey J Bell
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Simon F R Hinkley
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
| | - Ian M Sims
- Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Road, Lower Hutt 5040, New Zealand.
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Amini S, Yousefi S, Akbarian Moghari A. Development and quality characterization of liquid Kashk by incorporating psyllium (Plantago ovata Forsk) hydrocolloid gel. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9782-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Mofid V, Mousavi M, Emam-Djomeh Z, Razavi SH, Gharibzahedi SMT, Jahanbakhsh F. Rheological characterization of functional walnut oil-enriched butters stabilized by the various polysaccharides. J DISPER SCI TECHNOL 2018. [DOI: 10.1080/01932691.2013.866576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Vahid Mofid
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Seyed Mohammad Taghi Gharibzahedi
- Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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Monge Neto AÁ, Bergamasco RDC, de Moraes FF, Medina Neto A, Peralta RM. Development of a technique for psyllium husk mucilage purification with simultaneous microencapsulation of curcumin. PLoS One 2017; 12:e0182948. [PMID: 28817614 PMCID: PMC5560559 DOI: 10.1371/journal.pone.0182948] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Accepted: 07/27/2017] [Indexed: 11/19/2022] Open
Abstract
This study focused on evaluating a technique for the psyllium husk mucilage (PHM) purification with simultaneous microencapsulation of curcumin. PHM was extracted with water and purified with ethanol. For the mucilage purification and simultaneous microencapsulation, an ethanolic solution of curcumin was used. After dehydration, the samples were analysed by instrumental techniques and evaluated for thermal stability. The presence of curcumin in the solution did not impair the yield of precipitated polysaccharide. Interactions of the dye and carbohydrates were confirmed by displacement of peaks in FT-IR and FT-Raman spectroscopy. The onset temperature of degradation of microcapsules was superior to that of curcumin. Thermal stability in solution at 90°C also improved. After 300 minutes of heating, the microcapsules had a remnant curcumin content exceeding 70%, while, in standard sample, the remaining curcumin content was 4.46%. Thus, the developed technique was successful on purification of PHM and microencapsulation of curcumin.
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Affiliation(s)
| | | | - Flávio Faria de Moraes
- Department of Chemical Engineering, State University of Maringá, Maringá, Paraná, Brazil
| | | | - Rosane Marina Peralta
- Postgraduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
- Department of Biochemistry, State University of Maringá, Maringá, Paraná, Brazil
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17
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Ravaghi M, Sinico C, Razavi SH, Mousavi SM, Pini E, Fadda AM. Proniosomal powders of natural canthaxanthin: Preparation and characterization. Food Chem 2017; 220:233-241. [DOI: 10.1016/j.foodchem.2016.09.162] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 09/21/2016] [Accepted: 09/26/2016] [Indexed: 10/20/2022]
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18
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Gharibzahedi SMT, Mohammadnabi S. Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. Int J Biol Macromol 2017; 95:769-777. [DOI: 10.1016/j.ijbiomac.2016.11.119] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Revised: 11/27/2016] [Accepted: 11/29/2016] [Indexed: 11/30/2022]
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19
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Ravaghi M, Razavi SH, Mousavi SM, Sinico C, Fadda AM. Stabilization of natural canthaxanthin produced by Dietzia natronolimnaea HS-1 by encapsulation in niosomes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Silva EK, Rosa MTMG, Meireles MAA. Ultrasound-assisted formation of emulsions stabilized by biopolymers. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.08.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Gharibzahedi SMT, Rostami H, Yousefi S. Formulation Design and Physicochemical Stability Characterization of Nanoemulsions of Nettle (Urtica dioica
) Essential Oil Using a Model-Based Methodology. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12546] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Hosein Rostami
- Health Research Center; Baqiyatallah University of Medical Sciences; Tehran Iran
| | - Shima Yousefi
- Department of Food Science; Engineering & Technology; University of Tehran; Iran
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23
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Izadi S, Djomeh ZE. Formulation development and physicochemical characterisation of model beverage emulsions stabilised by guar gum and carboxymethyl cellulose. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S.H. Izadi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - Z. Emam Djomeh
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
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Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization. Int J Biol Macromol 2015; 79:433-9. [DOI: 10.1016/j.ijbiomac.2015.04.037] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2015] [Revised: 04/04/2015] [Accepted: 04/08/2015] [Indexed: 11/22/2022]
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25
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Ladjevardi ZS, Gharibzahedi SMT, Mousavi M. Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum. Carbohydr Polym 2015; 125:272-80. [DOI: 10.1016/j.carbpol.2015.02.051] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Revised: 02/14/2015] [Accepted: 02/20/2015] [Indexed: 11/29/2022]
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26
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Rahnama F, Mohammadzadeh Milani J, Gohari Ardabili A. Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0389] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- F. Rahnama
- Department of Food Science & Technology, Mazandaran Science and Research Branch, Islamic Azad University, Mazandaran, P.O. Box 48175-414, Sari 48167-63964, Iran
| | - J. Mohammadzadeh Milani
- Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - A. Gohari Ardabili
- Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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27
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Pakrokh Ghavi P. The extraction process optimization of antioxidant polysaccharides from Marshmallow (Althaea officinalis L.) roots. Int J Biol Macromol 2015; 75:51-7. [PMID: 25603144 DOI: 10.1016/j.ijbiomac.2014.11.047] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 11/16/2014] [Accepted: 11/18/2014] [Indexed: 11/29/2022]
Abstract
Response surface methodology (RSM) with a central composite rotatable design (CCRD) based on five levels was employed to model and optimize four experimental operating conditions of extraction temperature (10-90 °C) and time (6-30 h), particle size (6-24 mm) and water to solid (W/S, 10-50) ratio, obtaining polysaccharides from Althaea officinalis roots with high yield and antioxidant activity. For each response, a second-order polynomial model with high R(2) values (> 0.966) was developed using multiple linear regression analysis. Results showed that the most significant (P < 0.05) extraction conditions that affect the yield and antioxidant activity of extracted polysaccharides were the main effect of extraction temperature and the interaction effect of the particle size and W/S ratio. The optimum conditions to maximize yield (10.80%) and antioxidant activity (84.09%) for polysaccharides extraction from A. officinalis roots were extraction temperature 60.90 °C, extraction time 12.01 h, particle size 12.0mm and W/S ratio of 40.0. The experimental values were found to be in agreement with those predicted, indicating the models suitability for optimizing the polysaccharides extraction conditions.
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Affiliation(s)
- Peyman Pakrokh Ghavi
- Department of Food Science & Technology, Islamic Azad University, Science and Research Branch, Faculty Street, PO Box 14515.775, Tehran, Iran.
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28
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Hashemi FS, Taghi Gharibzahedi SM, Hamishehkar H. The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Adv 2015. [DOI: 10.1039/c5ra03190g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The influence of three stabilizers, alone or in binary mixtures, on the phase separation, particle size and distribution, ξ-potential, rheology, microstructure and sensory characteristics of an Iranian fermented milk drink “Doogh” during 21 days of storage was investigated.
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Affiliation(s)
- Fatemeh Sadat Hashemi
- Biotechnology Research Center
- Tabriz University of Medical Sciences
- Tabriz
- Iran
- Department of Food Science and Engineering
| | | | - Hamed Hamishehkar
- Drug Applied Research Center
- Tabriz University of Medical Sciences
- Tabriz
- Iran
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29
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Taghi Gharibzahedi SM, Razavi SH, Mousavi M. Optimal Development of a New Stable Nutraceutical Nanoemulsion Based on the Inclusion Complex of 2-Hydroxypropyl-β-cyclodextrin with Canthaxanthin Accumulated byDietzia natronolimnaeaHS-1 Using Ultrasound-Assisted Emulsification. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2014.921188] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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30
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Rostami F, Razavi SH, Sepahi AA, Gharibzahedi SMT. Canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1: effects of inoculation and aeration rate. Braz J Microbiol 2014; 45:447-56. [PMID: 25242927 PMCID: PMC4166268 DOI: 10.1590/s1517-83822014005000046] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Accepted: 09/09/2013] [Indexed: 11/21/2022] Open
Abstract
The interest in production of natural colorants by microbial fermentation has been currently increased. The effects of D-glucose concentration (3.18-36.82 g/L), inoculum size (12.5 × 10(9)-49.5 × 10(9) cfu cells/mL) and air-flow rate (1.95-12.05 L/L min) on the biomass, total carotenoid and canthaxanthin (CTX) accumulation of Dietzia natronolimnaea HS-1 in a batch bioreactor was scrutinized using a response surface methodology-central composite rotatable design (RSM-CCRD). Second-order polynomial models with high R (2) values ranging from 0.978 to 0.990 were developed for the studied responses using multiple linear regression analysis. The models showed the maximum cumulative amounts of biomass (7.85 g/L), total carotenoid (5.48 mg/L) and CTX (4.99 mg/L) could be achieved at 23.38 g/L of D-glucose, 31.2 × 10(9) cfu cells/mL of inoculation intensity and air-flow rate of 7.85 L/L min. The predicted values for optimum conditions were in good agreement with experimental data.
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Affiliation(s)
- Forouzan Rostami
- Bioprocess Engineering Laboratory Department of Food Science & Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran Bioprocess Engineering Laboratory, Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. ; Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University of Tehran Karaj Iran Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory Department of Food Science & Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran Bioprocess Engineering Laboratory, Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. ; Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University of Tehran Karaj Iran Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Karaj, Iran
| | - Abbas Akhavan Sepahi
- Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University of Tehran Karaj Iran Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Karaj, Iran
| | - Seyed Mohammad Taghi Gharibzahedi
- Bioprocess Engineering Laboratory Department of Food Science & Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran Bioprocess Engineering Laboratory, Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. ; Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks University of Tehran Karaj Iran Iranian Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, University of Tehran, Karaj, Iran
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31
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Golalikhani M, Khodaiyan F, Khosravi A. Response surface optimization of mucilage aqueous extraction from flixweed (Descurainia sophia) seeds. Int J Biol Macromol 2014; 70:444-9. [PMID: 25036599 DOI: 10.1016/j.ijbiomac.2014.07.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2014] [Revised: 06/29/2014] [Accepted: 07/05/2014] [Indexed: 11/27/2022]
Abstract
The effects of four factors of pH (4-8), temperature (50-95°C), weed-seed ratio (W/S, 15-45), and time (1-4 h) on the yield of mucilage extraction of Descurainia sophia seeds were investigated using response surface methodology-Box-Behnken design (RSM-BBD). Results showed that a second-order model for the studied response was adequately fitted with a coefficient of determination of 98.7% (p<0.0001). The optimum conditions to achieve the highest yield (10.45%) were extraction time of 2.9 h, extraction temperature of 94.32°C, pH of 7.55 and the W/S ratio of 44.2. The extracted mucilage at the optimal point effectively scavenged DPPH free radical, and more concentrations of this polysaccharide indicated potent antioxidant activity in a dose-dependent manner.
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Affiliation(s)
- Mahshid Golalikhani
- Bioprocess and Biodetection Laboratory (BBL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocess and Biodetection Laboratory (BBL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
| | - Azin Khosravi
- Bioprocess and Biodetection Laboratory (BBL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
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32
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Mofid V, Mousavi M, Emam-Djomeh Z, Razavi SH, Gharibzahedi SMT, Jahanbakhsh F. Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread. J DISPER SCI TECHNOL 2014. [DOI: 10.1080/01932691.2013.833479] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Gharibzahedi SMT, Razavi SH, Mousavi M. Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex. Carbohydr Polym 2014; 101:1147-53. [DOI: 10.1016/j.carbpol.2013.10.074] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Revised: 10/16/2013] [Accepted: 10/21/2013] [Indexed: 11/27/2022]
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34
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Gholami-Seyedkolaei SJ, Mirvaghefi A, Farahmand H, Kosari AA, Gholami-Seyedkolaei SJ, Gholami-Seyedkolaei SJ. Optimization of recovery patterns in common carp exposed to roundup using response surface methodology: evaluation of neurotoxicity and genotoxicity effects and biochemical parameters. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2013; 98:152-61. [PMID: 24094415 DOI: 10.1016/j.ecoenv.2013.09.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 09/01/2013] [Accepted: 09/03/2013] [Indexed: 06/02/2023]
Abstract
The present study is the first report on optimization of recovery conditions of fishes exposed to pesticides using response surface methodology-central composite rotatable design (RSM-CCRD). The sub-lethal toxicity bioassay of Roundup® (2 ppm ~10 percent LC₅₀, 96 h) in common carp (1, 4, 9, 16, 25, 35 and 40 day) was investigated. After exposure for 16 days to Roundup®, some the fishes were introduced to herbicide-free water. The effects of four recovery parameters including time (5-25 d), temperature (18-26 °C), water exchange rate (WER, 10-30), and salinity (0-8 ppt) on the levels of biomarkers of genotoxicity (DNA damage), neurotoxicity (acetylcholinesterase activity (AChE)), and the serum alanine (ALT) and aspartate (AST) aminotransferase in plasma were studied. The polynomial equations were significantly fitted for all response variables with high R² values (>0.95), which revealed no indication of lack of fit. The optimum conditions for the maximum AChE activity (37.14 nmol/min/mg protein) and the minimum levels of DNA damage (8.00 percent tail DNA), ALT (27.0 IU/L) and AST (91.0 IU/L) were time of 20 d, temperature of 20 °C, WER of 25 and water salinity of 6 ppt. Thus, a promising improvement for the recovery trend of fishes exposed to Roundup® stress was obtained under the optimized conditions using RSM-CCRD.
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Gharibzahedi SMT, Razavi SH, Mousavi M. Carotenoid production from hydrolyzed molasses by Dietzia natronolimnaea HS-1 using batch, fed-batch and continuous culture. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0728-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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36
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A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh. Carbohydr Polym 2013; 97:376-83. [DOI: 10.1016/j.carbpol.2013.05.056] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2013] [Revised: 05/14/2013] [Accepted: 05/20/2013] [Indexed: 11/24/2022]
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37
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Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”. Int J Biol Macromol 2013; 60:375-82. [DOI: 10.1016/j.ijbiomac.2013.06.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 06/03/2013] [Accepted: 06/22/2013] [Indexed: 11/21/2022]
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38
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39
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Gharibzahedi SMT, Razavi SH, Mousavi SM. Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums. Carbohydr Polym 2013; 96:21-30. [DOI: 10.1016/j.carbpol.2013.03.085] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 03/11/2013] [Accepted: 03/26/2013] [Indexed: 11/29/2022]
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40
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Hsieh SY, Wang CC, Wu SM. Microemulsion electrokinetic chromatography for analysis of phthalates in soft drinks. Food Chem 2013; 141:3486-91. [PMID: 23993511 DOI: 10.1016/j.foodchem.2013.06.023] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2012] [Revised: 04/05/2013] [Accepted: 06/06/2013] [Indexed: 02/05/2023]
Abstract
Microemulsion electrokinetic chromatography (MEEKC) is proposed for analysis of di-n-butyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in soft drinks. However, the instability of microemulsion is a critical issue. In this research, a novel material, Pluronic® F-127, which has the properties of polymer and surfactant, was added for stabilizing the microemulsion in the MEEKC system. Our data demonstrate that the presence of Pluronic® F-127 (0.05-0.30%) also helps enhance resolution of highly hydrophobic compounds, DBP and DEHP. The electrokinetic injection of sodium dodecyl sulphate (SDS) including sample (-10 kV, 20 s) was introduced in this MEEKC system and this yielded about 25-fold sensitivity enhancement compared with hydrodynamic injection (1 psi, 10 s). During method validation, calibration curves were linear (r≥0.99), within a range of 75-500 ng/mL for DBP and 150-1000 ng/mL for DEHP. As the precision and accuracy assays, absolute values of relative standard deviation (RSD) and relative error (RE) in intraday (n=3) and interday (n=5) observations were less than 4.93%. This method was further applied for analyzing six commercial soft drinks and one was found containing 453.67 ng/mL of DEHP. This method is considered feasible for serving as a tool for analysis of highly hydrophobic molecules.
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Affiliation(s)
- Sung-Yu Hsieh
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Taiwan
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