1
|
Nolasco E, Baraka E, Yang J, Ciftci ON, Majumder K. In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices. Food Chem 2024; 430:136948. [PMID: 37542967 DOI: 10.1016/j.foodchem.2023.136948] [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: 03/11/2023] [Revised: 07/12/2023] [Accepted: 07/17/2023] [Indexed: 08/07/2023]
Abstract
Commercial whole eggs can be enriched to deliver health-beneficial compounds such as lutein and polyunsaturated fatty acids (PUFA). The combined effect of domestic cooking and gastrointestinal (GI) digestion on enriched egg bio-accessibility and biological activity must be fully elucidated. Thus, this study determines how the combined factors modulate whole egg bio-accessibility and antioxidant activity. Eggs from local supermarkets were cooked and subjected to in vitro GI digestion. The eggs and hydrolysates were characterized for their degree of hydrolysis (DH), carotenoid, PUFA, peptide content, and antioxidant activity. The cooking and digestion influence the DH and carotenoids, whereas PUFA and peptide contents remain unaffected. There was no difference in the antioxidant capacity between the different types of eggs. This study introduces a holistic approach to understanding how production and domestic cooking conditions modulate the bio-accessibility and bioactivity of eggs, which could be used to maximize the health benefits of eggs to consumers.
Collapse
Affiliation(s)
- Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Eugene Baraka
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68583-0726, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States.
| |
Collapse
|
2
|
Lin Y, Yin W, Li Y, Liu G. Influence of different solid lipids on the properties of a novel nanostructured lipid carrier containing Antarctic krill oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Yunwei Lin
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wenting Yin
- School of Food Science and Technology Henan University of Technology 100 Lianhua Road Zhengzhou 450001 China
| | - Yujie Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| |
Collapse
|
3
|
Nahum V, Domb AJ. Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery. Foods 2021; 10:foods10020400. [PMID: 33670356 PMCID: PMC7917609 DOI: 10.3390/foods10020400] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 12/11/2022] Open
Abstract
Health food has become a prominent force in the market place, influencing many food industries to focus on numerous bioactive compounds to reap benefits from its properties. Use of these compounds in food matrices has several limitations. Most of the food bio-additives are sensitive compounds that may quickly decompose in both food and within the gastrointestinal tract. Since most of these bioactives are highly or partially lipophilic molecules, they possess very low water solubility and insufficient dispersibility, leading to poor bioavailability. Thus, various methods of microencapsulation of large number of food bioactives have been studied. For encapsulation of hydrophobic compounds several lipid carriers and lipid platforms have been studied, including emulsions, microemulsions, micelles, liposomes, and lipid nano- and microparticles. Solid lipid particles (SLP) are a promising delivery system, can both deliver bioactive compounds, reduce their degradation, and permit slow and sustained release. Solid lipid particles have important advantages compared to other polymer carriers in light of their simple production technology, including scale up ability, higher loading capacity, extremely high biocompatibility, and usually low cost. This delivery system provides improved stability, solubility in various matrixes, bioavailability, and targeting properties. This article reviews recent studies on microencapsulation of selected bioactive food ingredients in solid lipid-based carriers from a point of view of production methods, characteristics of obtained particles, loading capability, stability, and release profile.
Collapse
|
4
|
Melgosa R, Sanz MT, Beltrán S. Supercritical CO2 processing of omega-3 polyunsaturated fatty acids – Towards a biorefinery for fish waste valorization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
5
|
Vellido-Perez J, Ochando-Pulido J, Brito-de la Fuente E, Martinez-Ferez A. Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. FOOD STRUCTURE-NETHERLANDS 2021. [DOI: 10.1016/j.foostr.2021.100175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
6
|
Khoshnoudi-Nia S, Forghani Z, Jafari SM. A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:2061-2082. [PMID: 33207958 DOI: 10.1080/10408398.2020.1848793] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
Collapse
Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Forghani
- Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| |
Collapse
|
7
|
Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs. Food Chem 2020; 344:128623. [PMID: 33221100 DOI: 10.1016/j.foodchem.2020.128623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 11/07/2020] [Accepted: 11/08/2020] [Indexed: 11/23/2022]
Abstract
Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) digestion. White Leghorn (WLH) and Rhode Island Red (RIR) hens were fed a corn-soybean-based diet enriched with flaxseed and carotenoids; eggs were collected, cooked, and subjected to simulated GI digestion. The results showed that egg proteins were equally digestible with no change in the degree of hydrolysis (DH). The linolenic fatty acid in enriched-cooked samples remained bio-accessible after GI digestion. The lutein bio-accessibility in enriched eggs decreased after GI digestion except in RIR fried sample. Eggs from WLH and RIR achieved similar peptide content after GI digestion. These results elucidate the bio-accessibility of different bioactive compounds in cooked eggs and the use of eggs as potential functional foods.
Collapse
|
8
|
Yang J, Ciftci ON. In vitro bioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticles. Food Funct 2020; 11:8637-8647. [PMID: 32936172 DOI: 10.1039/d0fo01591a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fish oil-loaded hollow solid lipid micro- and nanoparticles were prepared by atomization of the CO2-expanded lipid mixture. The obtained particles were spherical and free-flowing with an average particle size of 6.9 μm. Fish oil loading efficiency was achieved at 92.3% (w/w). The in vitro digestive stability, lipid digestibility and EPA and DHA bioaccessibility of the fish oil-loaded particles were examined using an in vitro sequential digestion model. The mean particle diameter increased markedly after oral (15.2 μm) and gastric (32.4 μm) digestion and then decreased after the small intestinal stage (24.0 μm). Fish oil-loaded particles remained spherical and intact but mainly agglomerated on the top phase throughout the oral and gastric digestion. However, a mixed digesta was formed after the small intestinal digestion, which contained digested broken particle pieces, undigested fish oil-loaded particles, free fatty acids, monoacylglycerols and micelles. The extent of lipolysis was significantly increased for the 30% fish oil-loaded particles as compared to physical mixtures of empty hollow solid lipid particles or bulk FHSO and fish oil (p < 0.05). Moreover, EPA and DHA bioaccessibility was significantly improved from 9.7 to 18.2% with the 30% fish oil-loaded particles (p < 0.05).
Collapse
Affiliation(s)
- Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| |
Collapse
|
9
|
Natural anti-aging skincare: role and potential. Biogerontology 2020; 21:293-310. [PMID: 32162126 DOI: 10.1007/s10522-020-09865-z] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 02/22/2020] [Indexed: 12/18/2022]
Abstract
The deterioration of the skin morphology and physiology is the first and earliest obvious harbinger of the aging process which is progressively manifested with increasing age. Such deterioration affects the vital functions of the skin such as homeodynamic regulation of body temperature, fluid balance, loss of electrolytes and proteins, production of vitamin D, waste removal, immune surveillance, sensory perception, and protection of other organs against deleterious environmental factors. There are, however, harmful chemicals and toxins found in everyday cosmetics that consumers are now aware of. Thus, the natural beauty industry is on the rise with innovative technology and high-performance ingredients as more consumers demand healthier options. Therefore, the aims of this review are to give some critical insights to the effects of both intrinsic and extrinsic factors on excessive or premature skin aging and to elaborate on the relevance of natural beauty and natural anti-aging skincare approaches that will help consumers, scientists and entrepreneurs make the switch. Our recent investigations have shown the potential and relevance of identifying more resources from our rich natural heritage from various plant sources such as leaves, fruits, pomace, seeds, flowers, twigs and so on which can be explored for natural anti-aging skincare product formulations. These trending narratives have started to gain traction among researchers and consumers owing to the sustainability concern and impact of synthetic ingredients on human health and the environment. The natural anti-aging ingredients, which basically follow hormetic pathways, are potentially useful as moisturizing agents; barrier repair agents; antioxidants, vitamins, hydroxy acids, skin lightening agents, anti-inflammatory ingredients, and sunblock ingredients.
Collapse
|
10
|
Liu L, Ramirez ISA, Yang J, Ciftci ON. Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil. Food Chem 2020; 309:125567. [DOI: 10.1016/j.foodchem.2019.125567] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 09/16/2019] [Accepted: 09/17/2019] [Indexed: 11/25/2022]
|
11
|
Microencapsulation of fish oil – determination of optimal wall material and encapsulation methodology. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109730] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
12
|
Yang J, Ciftci ON. Effect of Chemical Structure of Solid Lipid Matrix on Its Melting Behavior and Volumetric Expansion in Pressurized Carbon Dioxide. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12305] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Junsi Yang
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE 68588‐6205 USA
| | - Ozan N. Ciftci
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE 68588‐6205 USA
| |
Collapse
|
13
|
Taktak W, Nasri R, Lopez-Rubio A, Hamdi M, Gomez-Mascaraque LG, Ben Amor N, Kabadou A, Li S, Nasri M, Karra-chaâbouni M. Improved antioxidant activity and oxidative stability of spray dried European eel (Anguilla anguilla) oil microcapsules: Effect of emulsification process and eel protein isolate concentration. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 104:109867. [DOI: 10.1016/j.msec.2019.109867] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 03/28/2019] [Accepted: 06/05/2019] [Indexed: 01/13/2023]
|
14
|
Vaucher ACDS, Dias PCM, Coimbra PT, Costa IDSM, Marreto RN, Dellamora-Ortiz GM, De Freitas O, Ramos MFS. Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. J Microencapsul 2019; 36:459-473. [DOI: 10.1080/02652048.2019.1646335] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Arianne Cunha dos Santos Vaucher
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Patrícia C. M. Dias
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Pablo T. Coimbra
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Irina dos Santos Miranda Costa
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | | | - Gisela Maria Dellamora-Ortiz
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Osvaldo De Freitas
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Mônica F. S. Ramos
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| |
Collapse
|
15
|
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2240-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
16
|
Azizi M, Li Y, Kaul N, Abbaspourrad A. Study of the Physicochemical Properties of Fish Oil Solid Lipid Nanoparticle in the Presence of Palmitic Acid and Quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:671-679. [PMID: 30614694 DOI: 10.1021/acs.jafc.8b02246] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
ω-3 polyunsaturated fatty acids, naturally found in fish oil, are highly desirable for their associated health benefits. However, they are highly prone to oxidation and degradation. We examined the feasibility of simultaneously adding a solid lipid (palmitic acid) and an antioxidant (quercetin) into a whey-protein-isolate-stabilized solid lipid nanoparticle emulsion for encapsulating fish oil. The goal was to find a rational and new formulation containing both solid lipid and antioxidant that can encapsulate fish oil and give it the best physicochemical stability. Our results show that adding palmitic acid improved the physical stability of the emulsions by decreasing the size of the oil-in-water droplets. On the basis of the thiobarbituric acid reactive substances assay, we found out that at low concentrations of palmitic acid the addition of quercetin played a dominant role in increasing the oxidation stability of fish oil. On the contrary, at high concentrations of palmitic acid, it was palmitic acid that dominated the oxidation inhibition by the solidification of the encapsulates' core.
Collapse
Affiliation(s)
- Morteza Azizi
- Department of Food Science, College of Agriculture and Life Science , Cornell University , Ithaca , New York 14853 , United States
| | - Yitong Li
- Department of Food Science, College of Agriculture and Life Science , Cornell University , Ithaca , New York 14853 , United States
| | - Neha Kaul
- Department of Food Science, College of Agriculture and Life Science , Cornell University , Ithaca , New York 14853 , United States
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Science , Cornell University , Ithaca , New York 14853 , United States
| |
Collapse
|
17
|
Ferreira CD, Nunes IL. Oil nanoencapsulation: development, application, and incorporation into the food market. NANOSCALE RESEARCH LETTERS 2019; 14:9. [PMID: 30617711 PMCID: PMC6323048 DOI: 10.1186/s11671-018-2829-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Accepted: 12/06/2018] [Indexed: 05/13/2023]
Abstract
Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.
Collapse
Affiliation(s)
- Camila Duarte Ferreira
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n, Canela. 40.110-150, Salvador, Bahia Brazil
| | - Itaciara Larroza Nunes
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi. 88034-000, Florianópolis, Santa Catarina Brazil
| |
Collapse
|
18
|
Melgosa R, Benito-Román Ó, Sanz MT, de Paz E, Beltrán S. Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability. Food Chem 2019; 270:138-148. [DOI: 10.1016/j.foodchem.2018.07.082] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 07/10/2018] [Accepted: 07/12/2018] [Indexed: 01/16/2023]
|
19
|
Gudeman J, Yang J, Ciftci ON. Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Joshua Gudeman
- Department of Food Science and Technology University of Nebraska‐Lincoln, 1901 N. 21 St. Food Innovation Center Lincoln NE 68588‐6205 USA
| | - Junsi Yang
- Department of Food Science and Technology University of Nebraska‐Lincoln, 1901 N. 21 St. Food Innovation Center Lincoln NE 68588‐6205 USA
| | - Ozan N. Ciftci
- Department of Food Science and Technology University of Nebraska‐Lincoln, 1901 N. 21 St. Food Innovation Center Lincoln NE 68588‐6205 USA
| |
Collapse
|
20
|
Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers. Food Chem 2018; 246:448-456. [DOI: 10.1016/j.foodchem.2017.12.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 10/30/2017] [Accepted: 12/05/2017] [Indexed: 12/27/2022]
|
21
|
Esquerdo VM, Silva PP, Dotto GL, Pinto LA. Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700240] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Vanessa M. Esquerdo
- Industrial Technology Laboratory School of Chemistry and Food Federal University of Rio Grande, FURG; Italia Avenue, km 08 96203-900, Rio Grande RS Brazil
| | - Patrick P. Silva
- Industrial Technology Laboratory School of Chemistry and Food Federal University of Rio Grande, FURG; Italia Avenue, km 08 96203-900, Rio Grande RS Brazil
| | - Guilherme L. Dotto
- Industrial Technology Laboratory School of Chemistry and Food Federal University of Rio Grande, FURG; Italia Avenue, km 08 96203-900, Rio Grande RS Brazil
- Chemical Engineering Department Federal University of Santa Maria, UFSM; Roraima Avenue, 1000 97105-900, Santa Maria RS Brazil
| | - Luiz A.A. Pinto
- Industrial Technology Laboratory School of Chemistry and Food Federal University of Rio Grande, FURG; Italia Avenue, km 08 96203-900, Rio Grande RS Brazil
| |
Collapse
|