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Huang C, Jiang Y, Gong H, Zhou J, Qin L, Li Y. Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties. Food Chem 2024; 453:139571. [PMID: 38761741 DOI: 10.1016/j.foodchem.2024.139571] [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: 02/27/2024] [Revised: 04/28/2024] [Accepted: 05/03/2024] [Indexed: 05/20/2024]
Abstract
The traditional strategies of chemical catalysis and biocatalysis for producing octenyl succinic anhydride modified starch can only randomly graft hydrophobic groups on the surface of starch, resulting in unsatisfactory emulsification performance. In this work, a lipase-inorganic hybrid catalytic system with multi-scale flower like structure is designed and applied to spatially selective catalytic preparation of ocenyl succinic anhydride modified starch. With the appropriate floral morphology and petal density, lipases distributed in the "flower center" can selectively catalyze the grafting of hydrophobic groups in a spatial manner, the hydrophobic groups are concentrated on one side of starch particles. The obtaining OSA starch exhibits excellent emulsifying property, and the pickering emulsion has good protective effect on the embedded curcumin. This work provides a direction for the development of high-performance starch-based emulsifiers for the food and pharmaceutical industries, which is of great significance for improving the preparation and emulsification theory research of modified starch.
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Affiliation(s)
- Chen Huang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Yuewei Jiang
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Hui Gong
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Jinghui Zhou
- Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
| | - Yao Li
- State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China; Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, Dalian Polytechnic University, Dalian, Liaoning Province 116034, PR China.
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Farokhi NM, Milani JM, Amiri ZR. Production and comparison of structural, thermal and physical characteristics of chitin nanoparticles obtained by different methods. Sci Rep 2024; 14:14594. [PMID: 38918395 PMCID: PMC11199498 DOI: 10.1038/s41598-024-65117-x] [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: 11/29/2023] [Accepted: 06/17/2024] [Indexed: 06/27/2024] Open
Abstract
This study examined the impact of acid hydrolysis, tempo oxidation, and mechanical grinding on the physical, thermal, and structural properties of α-chitin nanocrystals and nanofibers. The manufacturing methods could influence the diameter, functional groups, and crystal patterns of the resulting nanoparticles. Analysis of the DLS results revealed that the size of acidic nanocrystals were smaller and showed improved dispersibility. The XRD patterns indicated that the chemical and mechanical treatments did not alter the crystalline arrangement of the α-chitin. FT-IR spectra analysis revealed that the chemical and mechanical methods did not affect the functional groups of the nanoparticles. DSC results showed that the nanoparticles had good thermal stability up to 400 °C, and it was found that the nanofibers had better thermal resistance due to their longer length. In the FE-SEM images, the nanoparticles were observed as fiber mats with a length of more than 100 nm. It was also found that the diameter of the nanoparticles was less than 100 nm.
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Affiliation(s)
- Neda Moshtaghi Farokhi
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, P.O. Box. 578, Sari, Mazandaran, Iran.
| | - Zeinab Raftani Amiri
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, P.O. Box. 578, Sari, Mazandaran, Iran
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Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications. Molecules 2023; 28:molecules28062504. [PMID: 36985475 PMCID: PMC10054141 DOI: 10.3390/molecules28062504] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
Pickering emulsions (PEs) have attracted attention in different fields, such as food, pharmaceuticals and cosmetics, mainly due to their good physical stability. PEs are a promising strategy to develop functional products since the particles’ oil and water phases can act as carriers of active compounds, providing multiple combinations potentiating synergistic effects. Moreover, they can answer the sustainable and green chemistry issues arising from using conventional emulsifier-based systems. In this context, this review focuses on the applicability of safe inorganic solid particles as emulsion stabilisers, discussing the main stabilisation mechanisms of oil–water interfaces. In particular, it provides evidence for hydroxyapatite (HAp) particles as Pickering stabilisers, discussing the latest advances. The main technologies used to produce PEs are also presented. From an industrial perspective, an effort was made to list new productive technologies at the laboratory scale and discuss their feasibility for scale-up. Finally, the advantages and potential applications of PEs in the food industry are also described. Overall, this review gathers recent developments in the formulation, production and properties of food-grade PEs based on safe inorganic solid particles.
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Su Q, Zhao X, Zhang X, Wang Y, Zeng Z, Cui H, Wang C. Nano Functional Food: Opportunities, Development, and Future Perspectives. Int J Mol Sci 2022; 24:ijms24010234. [PMID: 36613678 PMCID: PMC9820276 DOI: 10.3390/ijms24010234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/25/2022] Open
Abstract
A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nanoparticle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.
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Klojdová I, Stathopoulos C. The Potential Application of Pickering Multiple Emulsions in Food. Foods 2022; 11:foods11111558. [PMID: 35681307 PMCID: PMC9180460 DOI: 10.3390/foods11111558] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/16/2022] [Accepted: 05/23/2022] [Indexed: 02/04/2023] Open
Abstract
Emulsions stabilized by adsorbed particles—Pickering particles (PPs) instead of surfactants and emulsifiers are called Pickering emulsions. Here, we review the possible uses of Pickering multiple emulsions (PMEs) in the food industry. Food-grade PMEs are very complex systems with high potential for application in food technology. They can be prepared by traditional two-step emulsification processes but also using complex techniques, e.g., microfluidic devices. Compared to those stabilized with an emulsifier, PMEs provide more benefits such as lower susceptibility to coalescence, possible encapsulation of functional compounds in PMEs or even PPs with controlled release, etc. Additionally, the PPs can be made from food-grade by-products. Naturally, w/o/w emulsions in the Pickering form can also provide benefits such as fat reduction by partial replacement of fat phase with internal water phase and encapsulation of sensitive compounds in the internal water phase. A possible advanced type of PMEs may be stabilized by Janus particles, which can change their physicochemical properties and control properties of the whole emulsion systems. These emulsions have big potential as biosensors. In this paper, recent advances in the application of PPs in food emulsions are highlighted with emphasis on the potential application in food-grade PMEs.
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Wolska J, Jalilnejad Falizi N. Membrane Emulsification Process as a Method for Obtaining Molecularly Imprinted Polymers. Polymers (Basel) 2021; 13:2830. [PMID: 34451368 PMCID: PMC8400121 DOI: 10.3390/polym13162830] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 01/25/2023] Open
Abstract
The membrane emulsification process (ME) using a metallic membrane was the first stage for preparing a spherical and monodisperse thermoresponsive molecularly imprinted polymer (TSMIP). In the second step of the preparation, after the ME process, the emulsion of monomers was then polymerized. Additionally, the synthesized TSMIP was fabricated using as a functional monomer N-isopropylacrylamide, which is thermosensitive. This special type of polymer was obtained for the recognition and determination of trace bisphenol A (BPA) in aqueous media. Two types of molecularly imprinted polymers (MIPs) were synthesized using amounts of BPA of 5 wt.% (MIP-2) and 7 wt.% (MIP-1) in the reaction mixtures. Additionally, a non-imprinted polymer (NIP) was also synthesized. Polymer MIP-2 showed thermocontrolled recognition for imprinted molecules and a higher binding capacity than its corresponding non-imprinted polymer and higher than other molecularly imprinted polymer (MIP-1). The best condition for the sorption process was at a temperature of 35 °C, that is, at a temperature close to the phase transition value for poly(N-isopropylacrylamide). Under these conditions, the highest levels of BPA removal from water were achieved and the highest adsorption capacity of MIP-2 was about 0.5 mmol g-1 (about 114.1 mg g-1) and was approximately 20% higher than for MIP-1 and NIP. It was also observed that during the kinetic studies, under these temperature conditions, MIP-2 sorbed BPA faster and with greater efficiency than its non-imprinted analogue.
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Affiliation(s)
- Joanna Wolska
- Department of Process Engineering and Technology of Polymeric and Carbon Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Nasim Jalilnejad Falizi
- Chemical Engineering Department, Engineering Faculty, Ege University, Izmir 35100, Turkey;
- Biotechnology Division, Graduate School of Sciences, Ege University, Izmir 35100, Turkey
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Amin U, Khan MU, Majeed Y, Rebezov M, Khayrullin M, Bobkova E, Shariati MA, Chung IM, Thiruvengadam M. Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications. Int J Biol Macromol 2021; 183:2184-2198. [PMID: 34062159 DOI: 10.1016/j.ijbiomac.2021.05.182] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023]
Abstract
Bio-based packaging materials are gaining importance due to their biodegradability, sustainability and environmental friendliness. To control the food quality and improve the food safety standards, proteins polysaccharide and lipid-based packaging films are enriched with bioactive and functional substances. However, poor permeability and mechanical characteristics are the challenging areas in their commercialization. Scientists and researchers are using a combination of techniques i.e. hydrogels, crosslinking, etc. to improve the intermolecular forces between different components of the film formulation to counter these challenges More recently, biodegradable packaging materials, sometimes edible, are also used for the delivery of functional ingredients which reveals their potential for drug delivery to counter the nutrient deficiency problems. This study highlights the potentials of bio-based materials i.e. proteins, polysaccharides, lipids, etc. to develop biodegradable packaging materials. It also explores the additives used to improve the physicochemical and mechanical properties of biodegradable packaging materials. Furthermore, it highlights the novel trends in biodegradable packaging from a food safety and quality point of view.
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Affiliation(s)
- Usman Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Yaqoob Majeed
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow 119991, Russian Federation
| | - Mars Khayrullin
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Elena Bobkova
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Mohammad Ali Shariati
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Ill Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
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Ribeiro A, Manrique YA, Barreiro F, Lopes JCB, Dias MM. Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactor. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126365] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Wei Y, Zhou D, Yang S, Dai L, Zhang L, Mao L, Gao Y, Mackie A. Development of β-carotene loaded oil-in-water emulsions using mixed biopolymer-particle-surfactant interfaces. Food Funct 2021; 12:3246-3265. [PMID: 33877248 DOI: 10.1039/d0fo02975k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, β-carotene loaded oil-in-water emulsions were stabilized by complex interfaces composed of propylene glycol alginate (PGA), rhamnolipids (Rha), and zein colloidal particles (ZCPs). The influence of mixed biopolymer-surfactant, biopolymer-particle, surfactant-particle and biopolymer-surfactant-particle interfaces on the performance of the emulsions was investigated. The stability, microstructure, rheological properties, and in vitro gastrointestinal digestion of the emulsions were controlled by regulating the adding sequence and mass ratio of the multiple stabilizers. The droplet size of the emulsion was in the range of 14-77 μm. After encapsulation into the emulsions stabilized by the complex interfaces, the photothermal stability of β-carotene were increased by 41.53% and 21.52%, respectively. The co-existence of particles, biopolymers, and surfactants could induce competitive displacement, multilayer deposition and an interparticle network at the interface. Compared with a single PGA- or Rha-stabilized emulsion, the complex interface-stabilized emulsion reduced the release of FFA by 28.06% and 26.16%, respectively. The interfacial composition of the emulsion and the delayed lipid digestion further affected the bioaccessibility of β-carotene in the gastrointestinal tract (GIT). The mixed biopolymer-particle-surfactant interface-stabilized emulsion could be incorporated in foods, pharmaceuticals and cosmetics for excellent stability, targeted nutrient delivery and controlled lipolysis.
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Affiliation(s)
- Yang Wei
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China.
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Ferreira MRA, Daniels R, Soares LAL. Development and evaluation of Classical and Pickering emulsions containing crude or fractionated extracts of Libidibia ferrea pods. Drug Dev Ind Pharm 2020; 46:1185-1198. [PMID: 32536225 DOI: 10.1080/03639045.2020.1782422] [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] [Indexed: 10/24/2022]
Abstract
Objective: The development of medicinal plants for clinical use represents an important direction in biomedical research, despite the technological difficulties.Significance: The aim of this study was to compare pharmaceutical characteristics and in vitro release of Classical and Pickering emulsions containing crude or fractionated extracts of Libidibia ferrea.Methods: After evaluating the extract's solubility in formulation, a dispersion of hydroxypropyl methylcellulose (HPMC) was prepared in water. For Pickering emulsions, the aqueous phase was HPMC and the oil phase was Miglyol® 812; for Classical emulsions, water with Tween® 20 and Miglyol® 812 with Span® 80 were used for aqueous and oil phases, respectively. Crude or fractionated extracts were added to the aqueous phase (5% w/v). Both phases were heated (40 °C); then, the oil phase was poured into the aqueous phase and homogenized using an Ultra-Turrax. Emulsions were characterized for 90 days by pH, polyphenol content, phytomarker content, macroscopic characteristics, droplet size, and zeta potential.Results: These formulations displayed satisfactory stability for 90 days when stored at 25 °C. Regarding the investigation of rheological properties, Pickering emulsions displayed higher viscosity with lesser deformation than Classical emulsions. Moreover, the emulsions displayed similar in vitro release behavior.Conclusion: Based on the results of present study, the Pickering emulsions were obtainable and displayed higher stability than Classical emulsions. Additionally, maintenance of system integrity points to promising systems for delivery of active pharmaceutical ingredients in the internal phase, despite the complex chemical mixture added to the external phase.
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Affiliation(s)
- Magda Rhayanny Assunção Ferreira
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, Brazil.,Postgraduate Program in Pharmaceutical Sciences (PPgCF), Federal University of Pernambuco, Recife, Brazil
| | - Rolf Daniels
- Pharmaceutical Technology, University of Tübingen, Tübingen, Germany
| | - Luiz Alberto Lira Soares
- Department of Pharmaceutical Sciences, Laboratory of Pharmacognosy, Federal University of Pernambuco, Recife, Brazil.,Postgraduate Program in Pharmaceutical Sciences (PPgCF), Federal University of Pernambuco, Recife, Brazil
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Jiang T, Liao W, Charcosset C. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications. Food Res Int 2020; 132:109035. [PMID: 32331634 DOI: 10.1016/j.foodres.2020.109035] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/22/2020] [Accepted: 01/25/2020] [Indexed: 12/27/2022]
Abstract
Curcumin is widely acknowledged for its beneficial activities. However, its application has remained challenging due to its low aqueous solubility, biochemical/structural degradation and poor bioavailability. For these reasons, many researches are aimed at overcoming these limitations using lipid-based nanosystems to encapsulate curcumin, especially nanoemulsions. This review highlights the theoretical aspects and recent advances of preparation technologies (phase inversion temperature, phase inversion composition, ultrasonication, high pressure homogenization and microfluidization) for encapsulation of curcumin in nanoemulsions. Additionally, the specific factors in designing nanoemulsions systems that affect the chemical stability and in vitro bioaccessibility of the encapsulated curcumin are discussed. Also, the importance of nanoemulsions in improving antioxidant, anti-inflammatory and anticancer activities of curcumin is underlined. Curcumin-loaded nanoemulsions preparation technologies have been proposed to provide efficient, systematic, and practical protocols for improved applications of curcumin. Additionally, key factors that influence curcumin delivery include the nature of emulsifier, the type and the amount of carrier oil and emulsifier-curcumin interactions. The pharmacological activities of curcumin including antioxidant, anti-inflammatory and anticancer activities can be improved by nanoemulsions.
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Affiliation(s)
- Tian Jiang
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Wei Liao
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Catherine Charcosset
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France.
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Naji-Tabasi S, Mahdian E, Arianfar A, Naji-Tabasi S. Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1703736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Sima Naji-Tabasi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Elham Mahdian
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Sara Naji-Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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