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Li S, Hu X, Zhang S, Zhao J, Wang R, Wang L, Wang X, Yuan Y, Yue T, Cai R, Wang Z. A versatile bilayer smart packaging based on konjac glucomannan/alginate for maintaining and monitoring seafood freshness. Carbohydr Polym 2024; 340:122244. [PMID: 38858017 DOI: 10.1016/j.carbpol.2024.122244] [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: 04/16/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/12/2024]
Abstract
This study introduces a novel multi-functional double-layer intelligent packaging. It focuses on developing a dual-function system capable of real-time monitoring and freshness preservation. Specifically, cellulose nanocrystalline (CNC) was obtained through acid hydrolysis, and then CNC/soybean protein isolate (CNC/SPI) complex colloid particles were prepared via antisolvent method. These particles served as stabilizers to prepare oil-in-water (O/W) cinnamon essential oil Pickering emulsion (CSCEO). The CSCEO was then integrated into the emulsified hydrophobic layer of a konjac glucomannan (Kgm) matrix through intermolecular hydrogen bonding. Finally, alginate (Alg) matrix containing alizarin (Al) as an indicator was added to construct the bilayer structure using a layer-by-layer casting strategy. The inner layer Alg/Al was the pH/NH3-responsive indicator layer, while the outer layer Kgm/CSCEO acted as the high-barrier bacteriostatic layer. The obtained dual-function, double-layer film (Alg/Al-Kgm/CSCEO), which possesses a sensitive, reversible and rapid response towards pH/NH3, shows exceptional antibacterial and antioxidant properties, as well as excellent mechanical property, light-blocking capability and hydrophobicity. For monitoring and maintaining the actual freshness of shrimp, such a bilayer packaging displays smallest change of ∆E and TVB-N (18.65 mg/100 g) even after 72 h, which further highlighting its potential in enhancing food safety and extending shelf life.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xuerong Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Shuo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Jiale Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Ruinan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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2
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Khuntia A, Mitra J. Development and optimization of electrosprayed vitamin C - chitosan nanoparticle: A CCD-RSM approach and characterization of bioactive encapsulant. Food Chem 2024; 458:140257. [PMID: 38954953 DOI: 10.1016/j.foodchem.2024.140257] [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: 01/16/2024] [Revised: 06/07/2024] [Accepted: 06/26/2024] [Indexed: 07/04/2024]
Abstract
Electrospraying for Vitamin C (VC) encapsulation in Chitosan (Cs) nanoparticles was investigated and particle size, zeta potential, loading capacity (LC%) and encapsulation efficiency (EE%) were examined. Cs concentration (1-2% w/v) and voltage (21-25 kV) were varied with VC (0.25-0.75 w/w Cs). Twenty experiments in a face-centered CCD-RSM design were evaluated. ANOVA suggested voltage and Cs concentration as significant factors for particle size and VC content affected zeta, LC and EE%. RSM proposed optimum processing parameter at 2% Cs, 0.746 VC: Cs mass ratio and 21 kV voltage with 251.1 ± 59.03 nm particle size, 36.6% LC and an EE of 85.42%. Encapsulated particles were subjected to release behaviour, antioxidant property and analyzed through FTIR, DSC and XRD. Encapsulated VC had better antibacterial properties than Cs nanoparticles, and comparable VC retention in apple juice showed its effectiveness. Overall, nanoencapsulation of VC using electrospraying was successfully developed to be used in numerous food processing applications.
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Affiliation(s)
- Anjali Khuntia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Jayeeta Mitra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India.
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3
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [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: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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4
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Jiang H, Zhang M, Lin X, Zheng X, Qi H, Chen J, Zeng X, Bai W, Xiao G. Biological Activities and Solubilization Methodologies of Naringin. Foods 2023; 12:2327. [PMID: 37372538 DOI: 10.3390/foods12122327] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Naringin (NG), a natural flavanone glycoside, possesses a multitude of pharmacological properties, encompassing anti-inflammatory, sedative, antioxidant, anticancer, anti-osteoporosis, and lipid-lowering functions, and serves as a facilitator for the absorption of other drugs. Despite these powerful qualities, NG's limited solubility and bioavailability primarily undermine its therapeutic potential. Consequently, innovative solubilization methodologies have received considerable attention, propelling a surge of scholarly investigation in this arena. Among the most promising solutions is the enhancement of NG's solubility and physiological activity without compromising its inherent active structure, therefore enabling the formulation of non-toxic and benign human body preparations. This article delivers a comprehensive overview of NG and its physiological activities, particularly emphasizing the impacts of structural modification, solid dispersions (SDs), inclusion compound, polymeric micelle, liposomes, and nanoparticles on NG solubilization. By synthesizing current research, this research elucidates the bioavailability of NG, broadens its clinical applicability, and paves the way for further exploration and expansion of its application spectrum.
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Affiliation(s)
- Hao Jiang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Mutang Zhang
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xiaoling Lin
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xiaoqing Zheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Heming Qi
- Science and Technology Research Center of China Customs, Beijing 100026, China
| | - Junping Chen
- Meizhou Feilong Fruit Co., Ltd., Meizhou 514600, China
| | - Xiaofang Zeng
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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5
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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6
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Antioxidant and antityrosinase activity of extractable condensed tannins from durian shells with antibrowning effect in fresh-cut asparagus lettuce model. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113423] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Wang J, Sun X, Zhang H, Dong M, Li L, Zhangsun H, Wang L. Dual-functional intelligent gelatin based packaging film for maintaining and monitoring the shrimp freshness. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107258] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Mou L, Du X, Lu X, Lu Y, Li G, Li J. Component analysis and antifungal activity of three Chinese herbal essential oils and their application of postharvest preservation of peach fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112089] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
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10
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Comunian T, Babazadeh A, Rehman A, Shaddel R, Akbari-Alavijeh S, Boostani S, Jafari S. Protection and controlled release of vitamin C by different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:3301-3322. [DOI: 10.1080/10408398.2020.1865258] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- T. Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A. Babazadeh
- Center for Motor Neuron Disease Research, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW, Australia
| | - A. Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi, China
| | - R. Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Akbari-Alavijeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - S. Boostani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - S.M. Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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11
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Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
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12
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Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020; 285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.
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13
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Peng Z, Wang G, Zeng QH, Li Y, Wu Y, Liu H, Wang JJ, Zhao Y. Synthesis, antioxidant and anti-tyrosinase activity of 1,2,4-triazole hydrazones as antibrowning agents. Food Chem 2020; 341:128265. [PMID: 33031957 DOI: 10.1016/j.foodchem.2020.128265] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 07/28/2020] [Accepted: 09/27/2020] [Indexed: 01/22/2023]
Abstract
A series of 1,2,4-triazole hydrazones (1-16) were synthesized, and their inhibitory activities and mechanisms on tyrosinase were investigated by ultraviolet spectrophotometry, fluorescence quenching, molecular docking study, etc. Most of compounds possessed potent tyrosinase inhibitory activity. Thereinto, compound 9 presented the superior activity with IC50 of 0.9 μM, which was markedly lower than the standard kojic acid (IC50 = 64.1 μM). Compound 9 not only interacted with copper ions in the active center of the enzyme but also bound to the enzyme-substrate complex, indicating that it was a competitive-noncompetitive mixed inhibitor. Additionally, it also displayed potent DPPH scavenging activity. Antibrowning test showed that compound 9 effectively reduced the enzymatic browning of fresh-cut potatoes. Furthermore, compound 9 exhibited low cytotoxic activity against human normal cell line with IC50 of 49.9 µM. Overall, the present study suggests that these compounds may serve as lead molecules for developing novel antibrowning agents in food industry.
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Affiliation(s)
- Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guangcheng Wang
- Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang 550004, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Yufeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yi Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China.
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
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14
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Zhao J, Jiang K, Chen Y, Chen J, Zheng Y, Yu H, Zhu J. Preparation and Characterization of Microemulsions Based on Antarctic Krill Oil. Mar Drugs 2020; 18:E492. [PMID: 32993042 PMCID: PMC7601059 DOI: 10.3390/md18100492] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 12/18/2022] Open
Abstract
Antarctic krill oil is high in nutritional value and has biological functions like anti-inflammation and hypolipidemic effects. But it has and unpleasant smell, and unsaturated fatty acids are prone to oxidative deterioration. Its high viscosity and low solubility in water make it difficult for processing. Microemulsion can be a new promising route for development of krill oil product. We determined a formula of krill oil-in-water microemulsion with krill oil: isopropyl myristate = 1:3 as oil phase, Tween 80:Span 80 = 8:2 as surfactant, ethanol as co-surfactant and the mass ratio of surfactant to co-surfactant of 3:1. After screening the formula, we researched several characteristics of the prepared oil-in-water microemulsion, including electrical conductivity, microstructure by transmission electron microscope and cryogenic transmission electron microscope, droplet size analysis, rheological properties, thermal behavior by differential scanning calorimeter and stability against pH, salinity, and storage time.
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Affiliation(s)
| | | | | | | | | | | | - Jiajin Zhu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (J.Z.); (K.J.); (Y.C.); (J.C.); (Y.Z.); (H.Y.)
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15
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de Assis KMA, da Silva Leite JM, de Melo DF, Borges JC, Santana LMB, Dos Reis MML, Moreira VM, da Rocha WRV, Catão RMR, Dos Santos SG, da Silva Portela A, de Sousa Silva SM, de Oliveira TKB, de Souza da Silveira JW, Pires EG, Nonaka CFW, Sanches FAC, de Lima Damasceno BPG. Bicontinuous microemulsions containing Melaleuca alternifolia essential oil as a therapeutic agent for cutaneous wound healing. Drug Deliv Transl Res 2020; 10:1748-1763. [PMID: 32924099 DOI: 10.1007/s13346-020-00850-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/28/2020] [Indexed: 10/23/2022]
Abstract
The Melaleuca alternifolia essential oil (MEO) has been widely used due to its healing and antimicrobial action. Its incorporation into drug delivery systems is a reality, and numerous studies have already been developed for this purpose. In this regard, the aim of this work was to develop, characterize, and evaluate the in vivo pharmacological activity of bicontinuous microemulsions (BME) containing MEO. Through diagram construction, a formulation consisting of Kolliphor® HS 15 (31.05%), Span® 80 (3.45%), isopropyl myristate (34.5%), and distilled water (31%) was selected and MEO was incorporated in the proportion of 3.45% (v/v). Morphological analysis characterization confirms that the system studied herein is a BME. The evaluated formulation showed physicochemical characteristics that allow its topical use. Rheologically, samples were characterized as pseudo-plastic non-Newtonian thixotropic fluids. The chromatographic method developed is in accordance with the current recommendations. The extraction method used assured a 100% recovery of the pharmacological marker (terpinen-4-ol). In vivo studies suggest that BME loaded with MEO may contribute to the healing process of skin wounds. In addition, it demonstrated antibacterial activity for Gram-positive and Gram-negative bacteria. Therefore, the BME system loaded with MEO is promising as a healing and antimicrobial agent for skin wounds.Graphical abstract.
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Affiliation(s)
- Karoll Moangella Andrade de Assis
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Joandra Maísa da Silva Leite
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Demis Ferreira de Melo
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Joyce Cordeiro Borges
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Lucas Matheus Barreto Santana
- Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Malu Maria Lucas Dos Reis
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Vandiara Martins Moreira
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Wilma Rainny Vieira da Rocha
- Laboratory of Microbiology, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | - Raïssa Mayer Ramalho Catão
- Laboratory of Microbiology, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | | | | | | | | | - João Walter de Souza da Silveira
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil
| | | | | | - Fátima Aparecida Castriani Sanches
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil.,Federal Institute of Education, Science and Technology Baiano, IFBA, Campus Catu, Catu, Bahia, Brazil
| | - Bolívar Ponciano Goulart de Lima Damasceno
- Graduate Program of Pharmaceutical Sciences, State University of Paraíba, Campina Grande, Paraiba, Brazil. .,Laboratory of Development and Characterization of Pharmaceutical Products, Department of Pharmacy, State University of Paraíba (UEPB), Campina Grande, Paraiba, Brazil.
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16
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Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products. Adv Colloid Interface Sci 2020; 282:102210. [PMID: 32726708 DOI: 10.1016/j.cis.2020.102210] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/07/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance. There is an increasing interest to substitute synthetic preservatives with the plant-based bioactive ingredients which are safe and natural. However, full implementation of this replacement is postponed by some challenges associated with bioactive ingredients, including their low chemical stability, off-flavor, low solubility, and short-term effectiveness. Encapsulation could overcome these limitations. The present review explains current trends in applying natural encapsulated ingredients for food preservation based on a classified description including essential oils, plant extracts, phenolics, carotenoids, etc. and their application for extending food shelf-life mostly dealing with antimicrobial, ant-browning and antioxidant properties. Encapsulation techniques, especially nanoencapsulation, is a promising strategy to overcome their limitations. Moreover, better results are obtained using a combination of proteins and polysaccharides as wall materials than single polymers. The encapsulation method and type of encapsulants highly influences the releasing mechanism and physicochemical properties of bioactive ingredients. These factors together with optimizing the conditions of encapsulation process leads to a cost-effective and well encapsulated ingredient which is more efficient than its free form in shelf-life improvement. It has been shown that the well-designed encapsulation systems, finally, boost the shelf-life-promoting functions of the bioactive ingredients, mostly due to enhancing their solubility, homogeneity in food matrices and contact surface with deteriorative agents, and providing their prolonged presence over food storage and processing via increasing the thermal and processing stability of bioactive compounds, as well as controlling their release on food surfaces, or/and within food packages. To this end and given the numerous wall and bioactive core substances available, further studies are needed to evaluate the efficiency of many encapsulated forms of both conventional and novel bioactive ingredients in food shelf-life extending since the interactions and anti-spoiling behaviors of the ingredients in various encapsulation systems and foodstuffs are highly variable that should be optimized and characterized before any industrial application.
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17
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Guo Y, Mao X, Zhang J, Sun P, Wang H, Zhang Y, Ma Y, Xu S, Lv R, Liu X. Oral delivery of lycopene-loaded microemulsion for brain-targeting: preparation, characterization, pharmacokinetic evaluation and tissue distribution. Drug Deliv 2020; 26:1191-1205. [PMID: 31738085 PMCID: PMC6882477 DOI: 10.1080/10717544.2019.1689312] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Lycopene is considered as a promising neuroprotector with multiple bioactivities, while its therapeutic use in neurological disorders is restricted due to low solubility, instability and limited bioavailability. Our work aimed to develop lycopene-loaded microemulsion (LME) and investigate its potentials in improving bioavailability and brain-targeting efficiency following oral administration. The blank microemulsion (ME) excipients were selected based on orthogonal design and pseudo-ternary phase diagrams, and LME was prepared using the water titration method and characterized in terms of stability, droplet size distribution, zeta potential, shape and lycopene content. The optimized LME encompassed lycopene, (R)-(+)-limonene, Tween 80, Transcutol HP and water and lycopene content was 463.03 ± 8.96 µg/mL. This novel formulation displayed transparent appearance and satisfactory physical and chemical stabilities. It was spherical and uniform in morphology with an average droplet size of 12.61 ± 0.46 nm and a polydispersity index (PDI) of 0.086 ± 0.028. The pharmacokinetics and tissue distributions of optimized LME were evaluated in rats and mice, respectively. The pharmacokinetic study revealed a dramatic 2.10-fold enhancement of relative bioavailability with LME against the control lycopene dissolved in olive oil (LOO) dosage form in rats. Moreover, LME showed a preferential targeting distribution of lycopene toward brain in mice, with the value of drug targeting index (DTI) up to 3.45. In conclusion, the optimized LME system demonstrated excellent physicochemical properties, enhanced oral bioavailability and superior brain-targeting capability. These findings provide a basis for the applications of ME-based strategy in brain-targeted delivery via oral route, especially for poorly water-soluble drugs.
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Affiliation(s)
- Yunliang Guo
- Department of Geriatrics, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Geriatric Neurology, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Anti-Aging Monitoring Laboratory, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China
| | - Xuyan Mao
- Bio-nano & Medical Engineering Institute, Jining Medical University, Jining, PR China
| | - Jing Zhang
- Department of Cell and Neurobiology, School of Basic Medical Sciences, Shandong University, Jinan, PR China
| | - Peng Sun
- Institute of Materia Medica, Shandong Academy of Medical Sciences, Jinan, PR China
| | - Haiyang Wang
- Institute of Materia Medica, Shandong Academy of Medical Sciences, Jinan, PR China
| | - Yue Zhang
- Department of Geriatrics, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Geriatric Neurology, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Anti-Aging Monitoring Laboratory, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China
| | - Yingjuan Ma
- Department of Geriatrics, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Geriatric Neurology, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Anti-Aging Monitoring Laboratory, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China
| | - Song Xu
- Department of Geriatrics, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Geriatric Neurology, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Anti-Aging Monitoring Laboratory, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China
| | - Renjun Lv
- Shandong Provincial Hospital, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, PR China
| | - Xueping Liu
- Department of Geriatrics, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Geriatric Neurology, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Anti-Aging Monitoring Laboratory, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China.,Department of Anti-Aging, Shandong Provincial Hospital Affiliated to Shandong University, Jinan, PR China
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18
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Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02443-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Aboudzadeh MA, Mehravar E, Fernandez M, Lezama L, Tomovska R. Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions. ACS OMEGA 2018; 3:10999-11008. [PMID: 31459210 PMCID: PMC6645536 DOI: 10.1021/acsomega.8b01272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/07/2018] [Indexed: 06/10/2023]
Abstract
Encapsulation of active agents, such as vitamins and antioxidants, is one of the possibilities that allow their incorporation in beverages, food, or in pharmaceutical products. Simultaneously, encapsulation protects these active agents from oxidation, producing more stable active compounds. Formation of nanodroplets by spontaneously formed microemulsion (ME) offers, on one hand, a low-energy technology of encapsulation and, on the other hand, because of a small size of the droplets, it assures long-term stability even in harsher environments. In this study, oil-in-water MEs allowed the low-energy encapsulation of α-tocopherol (αToc) into an aqueous medium with the aid of fully food-grade ingredients, using isoamyl acetate as the dispersed oil phase, which was selected between three different types of oils. Both cosurfactant-free and cosurfactant-holder ME systems were formulated, in which Tween 20 and glycerol were employed as the surfactant and the cosurfactant, respectively. The ME monophasic area was determined through the construction of pseudoternary phase diagrams. The encapsulated αToc within 10-20 nm nanocapsules showed radical scavenging activity dependent on the encapsulated amount of αToc, as it was demonstrated by electron paramagnetic resonance spectroscopy. The radical scavenging activity slightly increased within the time investigated, indicating a slow release of the active compound from the nanodroplets, which is a promising result for their application, especially in pharmaceuticals.
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Affiliation(s)
- M. Ali Aboudzadeh
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Ehsan Mehravar
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Mercedes Fernandez
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Luis Lezama
- Departamento
de Química Inorgánica, Universidad
del País Vasco UPV/EHU, B° Sarriena, 48970 Leioa, Spain
- BC Materials,
Basque Center for Materials, Applications & Nanostructures, UPV/EHU Science Park, B° Sarriena, 48970 Leioa, Spain
| | - Radmila Tomovska
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
- Ikerbasque,
Basque Foundation for Science, 48013 Bilbao, Spain
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20
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Ephrem E, Najjar A, Charcosset C, Greige-Gerges H. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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21
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Tao J, Zheng ZP, Guo F, Chen J. Formulation of a 7,2′,4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.039] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Hou M, Liu T, Zhang B, Chen B, Li Q, Liu X, Lu C, Wang Z, Dang L. Alpha-linolenic acid-loaded oil/water microemulsion: Effects of phase behaviour simulation and environmental stress on phase stabilizing and anti-oxidation capacity. Food Chem 2018; 256:311-318. [PMID: 29606454 DOI: 10.1016/j.foodchem.2018.02.100] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 01/13/2018] [Accepted: 02/19/2018] [Indexed: 12/29/2022]
Abstract
α-Linolenic acid (ALA)-loaded microemulsion (ME) was prepared from isoamyl acetate, polyoxyethylene ether 35 (EL-35), ethanol and water. The dynamic phase behaviour was simulated using dissipative particle dynamics (DPD), which showed that spherical ME was formed at water/oil ratios of 1:9 and 9:1, while a lamellar structure with distinctive water-course and oil layer appeared at ratios of 3:7, 5:5, and 7:3. Phase stabilizing and anti-oxidation effect of environmental stresses on ALA-loaded microemulsion were investigated. Results showed that the ME region was large and had good environmental tolerance. Subsequently, the investigation of anti-oxidation stability revealed that more than 60% ALA of ALA-loaded ME could be protected from oxidation under environmental stresses. Furthermore, ALA-loaded ME was applied in aqueous-based foods. The transparency, precipitate, stratification and phase separation were used to evaluate influence of ME on product properties, confirming great feasibility and stability of ALA-loaded ME for practical applications.
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Affiliation(s)
- Mengna Hou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Tiankuo Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Bo Zhang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Boru Chen
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Qing Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Xiaoxue Liu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Chao Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China
| | - Zhanzhong Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
| | - Leping Dang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, People's Republic of China.
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23
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Speranza B, Petruzzi L, Bevilacqua A, Gallo M, Campaniello D, Sinigaglia M, Corbo MR. Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives. J Food Sci 2017; 82:1291-1301. [DOI: 10.1111/1750-3841.13727] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 01/07/2023]
Affiliation(s)
- Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Mariangela Gallo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
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