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Majeed U, Majeed H, Liu X, Shafi A, Liu T, Ye J, Meng Q, Luo Y. Succinylated starch emulsified Eugenol and Carvacrol nanoemulsions improved digestive stability, bio-accessibility and Salmonella typhimurium inhibition. Int J Biol Macromol 2024; 259:129230. [PMID: 38184054 DOI: 10.1016/j.ijbiomac.2024.129230] [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: 07/10/2023] [Revised: 12/26/2023] [Accepted: 01/02/2024] [Indexed: 01/08/2024]
Abstract
The ultrasonically processed Eugenol (EU) and Carvacrol (CAR) nanoemulsions (NE) were successfully optimized via response surface methodology (RSM) to achieve broad spectrum antimicrobial efficacy. These NE were prepared using 2 % (w/w) purity gum ultra (i.e., succinylated starch), 10 % (v/v) oil phase, 80 % (800 W) sonication power, and 10 min of processing time as determined via RSM. The second order Polynomial method was suitable to RSM with a co-efficient of determination >0.90 and a narrow polydispersity index (PDI) ranging 0.12-0.19. NE had small droplet sizes (135.5-160 nm) and low volatility at high temperatures. The EU & CAR entrapment and heat stability (300 °C) confirmed by Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Further, the volatility of EU & CAR NE was 18.18 ± 0.13 % and 12.29 ± 0.11 % respectively, being lower than that of bulk/unencapsulated EU & CAR (i.e., 23.48 ± 0.38 % and 19.11 ± 0.08 %) after 2 h at 90 °C. Interestingly, both EU & CAR NE showed sustained release behaviour till 48 h. Their digest could inhibit Salmonella typhimurium (S. typhimurium) via membrane disruption and access to cellular machinery as evident from SEM images. Furthermore, in-vivo bio-accessibility of EU & CAR in mice serum was up to 80 %. These cost-effective and short-processed EU/CAR NE have the potential as green preservatives for food industry.
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Affiliation(s)
- Usman Majeed
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Hamid Majeed
- Department of Food sciences, Cholistan university of veterinary and animal sciences, 63100 Bahawalpur, Pakistan
| | - Xuehua Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Afshan Shafi
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Ting Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Qiang Meng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
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2
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Majeed U, Majeed H, Shafi A, Liu X, Ye J, Wang Y, Xue W, Luo Y, Yue T. DNA binding peptide CF-14 enhances bactericidal efficacy of eugenol/carvacrol nanoparticles to Escherichia coli. Food Chem 2023; 429:136861. [PMID: 37499503 DOI: 10.1016/j.foodchem.2023.136861] [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: 11/20/2022] [Revised: 03/17/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023]
Abstract
To evaluate the bactericidal action of antimicrobial peptide CF-14, Eugenol (EU) and carvacrol (CAR) nanoparticles (NPs) less than 200 nm were surface-modified with CF14, gaining approximately 200 nm of EU-CF and CAR-CF NPs with swollen morphology. EU-CF and CAR-CF NPs were bactericidal to E. coli at dosage of 0.09% and 0.07% (v/v), respectively; while they were just bacteriostatic to Staphylococcus aureus at 0.10% and 0.08% (v/v). Spectral variations in bacterial carbohydrates (1185-900 cm-1), lipids (3000-2800 cm-1) and DNA (1500-1185 cm-1) were obvious as evident from Fourier transform infrared spectroscopy (FTIR). A higher percentage of membrane damaged (non-revivable) E. coli than S. aureus was found, which indicated electrostatic interactions between Gram-negative E. coli with cationic CF conjugated NPs leading to DNA disintegration. Interestingly, EU-CF and CAR-CF NPs inhibited E. coli growth in orange juice without impacting flavour compounds.
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Affiliation(s)
- Usman Majeed
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Hamid Majeed
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, 63100 Bahawalpur, Pakistan
| | - Afshan Shafi
- Department of Food Science and Technology, MNS-University of Agriculture Multan, Pakistan
| | - Xuehua Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yuan Wang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Weiming Xue
- School of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
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Lima MB, Santos HV, Barbosa JC, Penna LO, Pereira PAP. Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity. AN ACAD BRAS CIENC 2023; 95:e20191092. [PMID: 38055602 DOI: 10.1590/0001-3765202320191092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 01/07/2020] [Indexed: 12/08/2023] Open
Abstract
The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.
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Affiliation(s)
- Michelle B Lima
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Hellen V Santos
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Junia Cristina Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Leonardo O Penna
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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Reis CA, Gomes A, do Amaral Sobral PJ. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review. Foods 2023; 12:3602. [PMID: 37835255 PMCID: PMC10573032 DOI: 10.3390/foods12193602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
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Affiliation(s)
- Camily Aparecida Reis
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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Zhao S, Wang Z, Wang X, Kong B, Liu Q, Xia X, Liu H. Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods 2023; 12:3183. [PMID: 37685117 PMCID: PMC10487023 DOI: 10.3390/foods12173183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/14/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.
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Affiliation(s)
| | | | | | | | | | | | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (Z.W.); (X.W.); (B.K.); (Q.L.); (X.X.)
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Shao X, Niu B, Fang X, Wu W, Liu R, Mu H, Gao H, Chen H. Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation. Int J Biol Macromol 2023; 246:125425. [PMID: 37330078 DOI: 10.1016/j.ijbiomac.2023.125425] [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: 12/27/2022] [Revised: 05/17/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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Affiliation(s)
- Xue Shao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
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Hussain A, Imam SS, Altamimi MA, Shahid M, Alnemer OA. Optimized Green Nanoemulsions to Remove Pharmaceutical Enoxacin from Contaminated Bulk Aqueous Solution. ACS OMEGA 2023; 8:11100-11117. [PMID: 37008160 PMCID: PMC10061639 DOI: 10.1021/acsomega.2c07942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 02/24/2023] [Indexed: 06/19/2023]
Abstract
We attempted to develop green nanoemulsions (ENE1-ENE5) using capryol-C90 (C90), lecithin, Tween 80, and N-methyl-2-pyrrolidone (NMP). HSPiP software and experimentally obtained data were used to explore excipients. ENE1-ENE5 nanoemulsions were prepared and evaluated for in vitro characterization parameters. An HSPiP based QSAR (quantitative structure-activity relationship) module established a predictive correlation between the Hansen solubility parameter (HSP) and thermodynamic parameters. A thermodynamic stability study was conducted under stress conditions of temperature (from -21 to 45 °C) and centrifugation. ENE1-ENE5 were investigated for the influence of size, viscosity, composition, and exposure time on emulsification (5-15 min) on %RE (percent removal efficiency). Eventually, the treated water was evaluated for the absence of the drug using electron microscopy and optical emission spectroscopy. HSPiP program predicted excipients and established the relationship between enoxacin (ENO) and excipients in the QSAR module. The stable green nanoemulsions ENE-ENE5 possessed the globular size range of 61-189 nm, polydispersity index (PDI) of 0.1-0.53, viscosity of 87-237 cP, and ζ potential from -22.1 to -30.8 mV. The values of %RE depended upon the composition, globular size, viscosity, and exposure time. ENE5 showed %RE value as 99.5 ± 9.2% at 15 min of exposure time, which may be due to the available maximized adsorption surface. SEM-EDX (scanning electron microscopy-X-ray dispersive energy mode) and inductively coupled plasma-optical emission spectroscopy (ICP-OES) negated the presence of ENO in the treated water. These variables were critical factors for efficient removal of ENO during water treatment process design. Thus, the optimized nanoemulsion can be a promising approach to treat water contaminated with ENO (a potential pharmaceutical antibiotics).
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Dias ACC, Barbosa LCS, Guia MDM, Silveira CGDA, Barcelos JC, Santos ISD, Cunha LRDA, Pereira PAP. Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves. AN ACAD BRAS CIENC 2023; 95:e20201480. [PMID: 37132745 DOI: 10.1590/0001-3765202320201480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 10/25/2020] [Indexed: 05/04/2023] Open
Abstract
Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.
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Affiliation(s)
- Ana Clara C Dias
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Lais Cristina S Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Michael Douglas M Guia
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Clara G DA Silveira
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Juliana C Barcelos
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Izabela S Dos Santos
- Universidade Federal de Ouro Preto, Departamento de Farmácia, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Luciana R DA Cunha
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose. Foods 2022; 11:foods11162536. [PMID: 36010537 PMCID: PMC9407586 DOI: 10.3390/foods11162536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/21/2022] Open
Abstract
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.
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Mehmood T, Ahmed A, Ahmad Z, Javed MS, Sharif HR, Shah FUH, Imran M, Abdelgawad MA, Murtaza S. Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:9500-9506. [PMID: 35900875 DOI: 10.1021/acs.langmuir.2c00650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid was encapsulated in nanoemulsions prepared through high-pressure homogenization. The physicochemical characteristics of mixed-surfactant-based LAA nanoemulsions were investigated during storage at different temperatures. The droplet size of LAA nanoemulsions after one month of storage varied in the range of 121.36-150.15 and 121.36-138.25 nm at 25 and 4 °C, respectively. These nanoemulsions remained stable against processing conditions such as heat treatments (10-70 °C), different salt concentrations (40-320 mM), change in pH (3-9), and four freeze-thaw cycles. The temperature and storage intervals have a significant (p < 0.05) effect on the retention of LAA in nanoemulsion-based delivery systems. The findings of this research work have important implications in the designing and preparation of an effective encapsulation system for the inclusion of l-ascorbic acid into functional food products.
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Affiliation(s)
- Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zulfiqar Ahmad
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Sameem Javed
- Institute of Food Science and Nutrition, Bahauddin Zakria University, Multan 60800, Pakistan
| | - Hafiz Rizwan Sharif
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan
- Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat 50700, Pakistan
| | - Faiz-Ul-Hassan Shah
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal, Narowal 51600, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia
| | - Shamas Murtaza
- Department of Food Science and Technology, MNS University of Agriculture, Multan 60000, Pakistan
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11
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Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4035033. [PMID: 35295821 PMCID: PMC8920706 DOI: 10.1155/2022/4035033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 12/18/2021] [Accepted: 01/27/2022] [Indexed: 11/20/2022]
Abstract
This study is aimed at optimizing the Saffron essential oil (SEO) nanoparticles using the ionic gelation method. Response surface methodology (RSM) with Box-Behnken design (BBD) was applied to investigate the optimum conditions and the effects of three independent variables: LWCS concentration (0.1-0.3%), Arabic gum concentration (9.6-9.8%), and ratio (core: wall material) (1 : 5, 1 : 7.5, 1 : 10) on the responses of z-average, polydispersity index (PDI), and zeta potential. The results showed that the quadratic model developed from the RSM was statistically significant (p value < 0.05). The quadratic model can be used to describe well the relationship between the variables on the response observed. The lack of fit was nonsignificant (p value > 0.05) relative to pure error for all response variables, indicating that the model fitted well. The model equation obtained for the process through RSM was adequate. The LWCS concentration and Arabic gum concentration had a significant effect on z-average and PDI. The ratio (oil: Arabic gum/LWCS) has a significant effect on zeta potential. The optimum condition was the LWCS concentration of 0.1% and Arabic gum concentration of 9.6%, and the ratio (oil: Arabic gum/LWCS) 1 : 5 produced the optimum SEO nanoparticles with a z-average value of 16.24, PDI of 0.495, and zeta potential of 15.76. The verification values were close to the predictive value given by the Design Expert® 12 program with p value > 0.05 at the 95% confidence level. Therefore, the application of the RSM with Box-Behnken was suitable for optimizing the saffron oil nanoparticles with desirable responses.
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12
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Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System. Foods 2021; 10:foods10123149. [PMID: 34945700 PMCID: PMC8700816 DOI: 10.3390/foods10123149] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 01/16/2023] Open
Abstract
Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet size and lowest interfacial tension in the oil–water interface, contributing positively to the stability and the enhancement of essential oil potential. Thereby, response surface methodology (RSM), with mixture design was used to optimize the composition of the NE lipid phase. The essential oil combinations were encapsulated through high-pressure homogenization (HPH) with the binary emulsifier system (Tween 80: Gum Arabic). Then, the electrophoretic and physical properties were evaluated. We also conducted a follow-up stability and antimicrobial study that examined the stabilization mechanism of optimal NE. Thereafter, the effect of nanoencapsulation on the essential oil composition was assessed. The RSM results were best fitted into polynomial models with regression coefficient values of more than 0.95. The optimal NE showed a nanometer-sized droplet (270 nm) and lower interfacial tension (~11 mN/m), favoring negative ζ-potential (−15 mV), showing good stability under different conditions—it synergistically enhances the antimicrobial potential. GC-MS analysis showed that the use of HPH affected the active compounds, consistent with the differences in linalool and 2-Caren-10-al content. Hence, the novel nanometric delivery system contributes to food industry fortification.
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13
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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14
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Mehmood T. Optimisation of food grade mixed surfactant-based l-ascorbic acid nanoemulsions using response surface methodology. IET Nanobiotechnol 2021; 15:309-317. [PMID: 34694664 PMCID: PMC8675843 DOI: 10.1049/nbt2.12014] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 05/30/2020] [Accepted: 10/29/2020] [Indexed: 11/19/2022] Open
Abstract
Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (80–160 MPa), surfactant concentrations (4%–12% w/w) and laa concentration (0.5–1.3 w/w) on responses (size of droplets and nanoemulsion stability) were investigated. RSM results showed that the values of responses can be successfully predicted through second‐order polynomial model. The coefficients of determinations for droplet size and nanoemulsion stability were 0.9375 and 0.9027, respectively. The optimum preparation conditions for l‐LAA nanoemulsion were 9.04% water proportion, 114.48 MPa homogenisation pressure, 7.36% surfactant concentration and 1.09% LAA concentration. At the end of one month storage study, the retention of LAA in optimised nanoemulsions stored at 4°C and 25°C were 74.4% and 66.7%, respectively. These results may provide valuable contributions for food and pharmaceutical industry to develop delivery system for food additives and nutraceutical components.
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Affiliation(s)
- Tahir Mehmood
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
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15
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Li M, Bi D, Yao L, Yi J, Fang W, Wu Y, Xu H, Hu Z, Xu X. Optimization of preparation conditions and in vitro sustained-release evaluation of a novel nanoemulsion encapsulating unsaturated guluronate oligosaccharide. Carbohydr Polym 2021; 264:118047. [PMID: 33910749 DOI: 10.1016/j.carbpol.2021.118047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/18/2021] [Accepted: 04/04/2021] [Indexed: 11/26/2022]
Abstract
Unsaturated guluronate oligosaccharide (GOS) was prepared from alginate-derived homopolymeric blocks of guluronic acid by alginate lyase-mediated depolymerization. In this study, a GOS-based water-in-oil-in-water (W1/O/W2) nanoemulsion was prepared, and different influencing factors were investigated. First, linseed oil was selected as the optimal carrier oil. Then, other optimal conditions of the GOS nanoemulsion were determined based on response surface methodology (RSM). Under the optimal conditions, the obtained GOS nanoemulsion showed a spherical structure with an average particle size of 273.93 ± 8.91 nm, and its centrifugal stability was 91.37 ± 0.45 %. Moreover, the GOS nanoemulsion could achieve the aim of sustained release in vitro and be stably stored at 4°C for at least 5 days. This work prepared a novel GOS-based W1/O/W2 nanoemulsion that may effectively address the storage difficulties of unsaturated GOS and provides a valuable contribution to the application of GOS in the food and medicine fields.
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Affiliation(s)
- Meiting Li
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Decheng Bi
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Lijun Yao
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Jiang Yi
- Department of Food Science and Technology, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Weishan Fang
- School of Medicine, Shenzhen University, Shenzhen 518055, PR China
| | - Yan Wu
- Instrumental Analysis Center, Shenzhen University, Shenzhen 518055, PR China
| | - Hong Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Zhangli Hu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China
| | - Xu Xu
- Shenzhen Key Laboratory of Marine Bioresources and Ecology and Guangdong Provincial Key Laboratory for Plant Epigenetics, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, PR China.
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16
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Mehmood T, Ahmed A, Ahmed Z. Food-Grade Nanoemulsions for the Effective Delivery of β-Carotene. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:3086-3092. [PMID: 33646002 DOI: 10.1021/acs.langmuir.0c03399] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Utilization of β-carotene in functional food products is limited due to chemical instability, lower water-solubility, and higher melting point. The present research was designed to formulate a nanoemulsion system for the effective delivery of β-carotene. β-Carotene was successfully incorporated into nanoemulsions using the ultrasonication method. During 60 days of storage, the droplet size of β-carotene-containing nanoemulsions varied from 112.36 to 133.9 nm at 4 °C and from 112.36 to 147.1 nm at 25 °C. The oxidation stability of olive oil was remarkably increased when incorporated into nanoemulsions. β-Carotene nanoemulsions remained stable under varying ionic strengths (50-400 mM), pH values (2-8), and freeze-thaw cycles (four). The values of turbidity and total color difference increased over time and at a higher temperature. Degradation of β-carotene was substantially slower in nanoemulsions, and the addition of antioxidants significantly increased the retention of β-carotene in nanoemulsions. These findings suggest that the ultrasonic homogenization method has potential for the preparation of β-carotene nanoemulsions with desirable properties. These nanoemulsions can be effectively used for the incorporation of β-carotene in the food and beverage industry.
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Affiliation(s)
- Tahir Mehmood
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zaheer Ahmed
- Department of Environmental Design, Health and Nutritional Sciences, Allama Iqbal Open University, Islamabad 44000, Pakistan
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17
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Kazim T, Tariq A, Usman M, Ayoob MF, Khan A. Chitosan hydrogel for topical delivery of ebastine loaded solid lipid nanoparticles for alleviation of allergic contact dermatitis. RSC Adv 2021; 11:37413-37425. [PMID: 35496417 PMCID: PMC9043795 DOI: 10.1039/d1ra06283b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/17/2021] [Indexed: 02/05/2023] Open
Abstract
Ebastine, is an antihistamine drug that exerts its effect upon oral administration in humans for the treatment of allergic contact dermatitis (ACD), it also has some systemic side effects like gastric distress, headache, drowsiness, and epistaxis. Moreover, topical corticosteroids are used for treatment of ACD, which causes the human skin to lose its thickness and elasticity. Hence, ebastine-loaded solid lipid nanoparticles (E-SLNs) were prepared and their topical efficacy against allergic contact dermatitis was determined. Compritol 888 ATO and tween 80 were used to prepare E-SLNs by cold dilution of the hot micro-emulsion. E-SLNs were optimized statistically by employing a central composite design using Design-Expert® version 11.0. Optimized E-SLNs showed spherical surface morphology, zeta potential of −15.6 ± 2.4 mV, PDI of 0.256 ± 0.03, and particle sizes of 155.2 ± 1.5 nm and th eentrapment efficiency of ebastine was more than 78%. Nanoparticles were characterized using FT-IR, XRD, and TEM. An E-SLNs loaded hydrogel was prepared using chitosan as a gelling agent and glutaraldehyde as a crosslinker. In vitro drug release studies performed for 24 hours on the E-SLNs dispersion and E-SLNs loaded hydrogel showed a sustained release of maximum 82.9% and 73.7% respectively. In vivo studies were conducted on BALB/c mice to evaluate the topical efficacy of the E-SLNs loaded hydrogel for allergic contact dermatitis. ACD was induced on the ear using picryl chloride solution. After induction, ears were treated daily with the E-SLNs loaded hydrogel for 15 days. Swelling behavior, mast cell count, and histopathological studies of the ear confirmed that the hydrogel alleviated the symptoms of allergic contact dermatitis. Ebastine exerts its effect upon oral administration in humans for the treatment of allergic contact dermatitis (ACD), but it has some systemic side effects. Hence, ebastine-SLNs loaded hydrogel was prepared to increase topical efficacy of ebastine.![]()
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Affiliation(s)
- Tasbiha Kazim
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | - Abeer Tariq
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Usman
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
| | | | - Ahmad Khan
- Department of Pharmacy, Quaid-i-Azam University, Islamabad, Pakistan
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18
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Nasal Gel Loaded with Amphotericin Nanotransferosomes as Antifungal Treatment for Fungal Sinusitis. Pharmaceutics 2020; 13:pharmaceutics13010035. [PMID: 33379314 PMCID: PMC7824183 DOI: 10.3390/pharmaceutics13010035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 12/19/2020] [Accepted: 12/21/2020] [Indexed: 12/12/2022] Open
Abstract
On the basis of fungal involvement, rhinosinusitis is categorized into allergic, mycetoma, chronic, and acute invasive types. The aim of the current study was to evaluate the efficacy of an amphotericin gel in situ loaded with nanotransferosomes against Aspergillus flavus, which causes allergic rhinosinusitis. A Box–Behnken design was utilized to study the interaction among the nanotransferosomes and optimize independent variables in formulating them, in order to match the prerequisites of selected responses. The optimal formulation was determined to be 300 mg/mL soybean lecithin, 200 mg/mL amphotericin B (AMP), and 150 mg/mL clove oil, resulting in a particle size of 155.09 nm, 84.30% entrapment efficacy (EE), inhibition zone of 16.0 mm, and 0.1197 mmol serum creatinine. The optimized batch was further prepared into an in situ gel and evaluated for various parameters. The optimized formulation released 79.25% AMP and enhanced permeation through the nasal membrane, while the other formulations did not achieve complete absorption. According to in vivo tests using rabbits as animal models, the optimized AMP-nanotransferosomal formulations (NT) in in situ gel result in a non-significant difference among the various kidney function parameters. In conclusion, nasal in situ gel loaded with AMP-clove oil nanotreansfersomes can act as a promising novel carrier that enhances antifungal activity and decreases AMP nephrotoxicity.
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19
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Singh P, Dasgupta N, Singh V, Chandra Mishra N, Singh H, Purohit SD, Srivastava N, Ranjan S, Yadav NP, Mishra BN. Inhibitory effect of clove oil nanoemulsion on fumonisin isolated from maize kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110237] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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21
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Ali M, Ahmed A, Shah SWA, Mehmood T, Abbasi KS. Effect of silver nanoparticle coatings on physicochemical and nutraceutical properties of loquat during postharvest storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14808] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Muhammad Ali
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
| | | | - Tahir Mehmood
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
- School of Chemistry University of Glasgow Glasgow UK
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
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22
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Rashid F, Ahmed Z, Hussain S, Kausar T, Nadeem M, Ainee A, Mehmood T. Optimization of fenugreek and flax polysaccharides‐based edible coating formulation to preserve the quality and storability of apple after harvesting. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14812] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Farhat Rashid
- Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan
| | - Zaheer Ahmed
- Department of Environmental Design Health & Nutritional Sciences Allama Iqbal Open University (AIOU) Islamabad Pakistan
| | - Sarfraz Hussain
- Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan
| | - Tusneem Kausar
- Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan
| | - Ammara Ainee
- Institute of Food Science and Nutrition (IFSN) University of Sargodha Sargodha Pakistan
| | - Tahir Mehmood
- Institute of Food and Nutritional Sciences PMAS‐Arid Agriculture University Rawalpindi Pakistan
- School of Chemistry University of Glasgow Glasgow UK
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23
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Rashed MMA, Mahdi AA, Ghaleb ADS, Zhang FR, YongHua D, Qin W, WanHai Z. Synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier, and sonocavitation treatment in fabricating of Lavandula angustifolia essential oil nanoparticles. Int J Biol Macromol 2020; 151:702-712. [PMID: 32092424 DOI: 10.1016/j.ijbiomac.2020.02.224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 02/18/2020] [Accepted: 02/19/2020] [Indexed: 11/18/2022]
Abstract
This investigation aims to evaluate the synergistic effects of amorphous OSA-modified starch, unsaturated lipid-carrier (RBD-SFO), and high-energy microfluidization in synergy with the ultrasonic techniques in fabricating of Lavandula angustifolia essential oil (LAF-EO) nanoparticle. GC-MS and SEM techniques were employed to investigate the LAF-EO isolation method used. DLS analysis was employed along with CLSM and TEM techniques to investigate the physicochemical properties of nanoemulsion formulation (NE) matrices. The NE achieved the optimal spherical and size distributions of droplets (125.7 nm), Poly Dispersity Index (PdI) (0.183), and ζ-potential (-40.3 mV) when the contents of the formulation matrix were as follows: OSA-MS (2%), LAF-EO (1%), RBD-SFO (1%), and Tween-80 (1%). The findings of this work provide a new concept about the synergistic effects of amorphous OSA-modified starch and unsaturated lipid carrier as safe-grade macromolecules in the fabricating of LAF-EO nanoparticles. Besides, the application of the ultrasound cavitation phenomenon has been shown to have effective effect in reducing the droplet hydrodynamic diameter along with enhancing the distribution (PdI) and electrokinetic potential of the LAF-EO nanoparticles.
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Affiliation(s)
- Marwan M A Rashed
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, Jiangsu Province, China.
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, Jiangsu Province, China
| | - Abduljalil D S Ghaleb
- Faculty of Applied and Medical Science, AL-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Feng Rui Zhang
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China
| | - Du YongHua
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China
| | - Wei Qin
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China.
| | - Zhou WanHai
- Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, College of Life Science & Food Engineering, Yibin University, 8 Jiusheng Road Wuliangye Avenue, Yibin, 644000, Sichuan Province, China.
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Wang C, Xie Q, Wang Y, Fu L. Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4678-4686. [PMID: 32274927 DOI: 10.1021/acs.jafc.9b08245] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk.
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Affiliation(s)
- Chong Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qiang Xie
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Road, Hangzhou, Zhejiang 310018, People's Republic of China
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25
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McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods 2020; 9:E421. [PMID: 32260061 PMCID: PMC7231295 DOI: 10.3390/foods9040421] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 03/23/2020] [Accepted: 03/23/2020] [Indexed: 12/11/2022] Open
Abstract
Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
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Mehmood T, Ahmed A. Tween 80 and Soya-Lecithin-Based Food-Grade Nanoemulsions for the Effective Delivery of Vitamin D. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2020; 36:2886-2892. [PMID: 32118445 DOI: 10.1021/acs.langmuir.9b03944] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Fortification of food and beverages with vitamin D is demanding due to its poor water solubility and oxidation, due to exposure to light and high temperature. The purpose of this research work was to formulate an effective food-grade delivery system for the incorporation of vitamin D into food products and beverages. Food-grade vitamin D nanoemulsions were successfully prepared using mixed surfactant (Tween 80 and soya lecithin) and ultrasonic homogenization techniques. Significant effects (p < 0.05) of temperatures (4 and 25 °C) and storage intervals (1 month) were observed on the turbidity and vitamin D retention. At the end of a 2 month storage, the droplet sizes of the nanoemulsion were 140.15 nm at 4 °C and 155.5 nm at 25 °C. p-Anisidine value of canola oil significantly reduced (p < 0.05) after its incorporation into nanoemulsions. The turbidity values of nanoemulsions increased with the increase in storage duration and temperature. These nanoemulsions remain stable against a wide range of temperatures (30-90 °C), pH values (2-8), ionic strengths (50-400 mM), and freeze-thaw cycles (4 cycles). At the end of 30 days of storage, vitamin D retentions were 74.4 ± 1.2 and 55.3 ± 2.1% in nanoemulsions stored at 4 and 25 °C, respectively. These results suggest that mixed-surfactant-based nanoemulsions are an effective delivery system for the incorporation of vitamin D into food and beverages to overcome the worldwide deficiency of vitamin D.
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Affiliation(s)
- Tahir Mehmood
- School of Chemistry, University of Glasgow, Glasgow G12 8QQ, United Kingdom
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Anwaar Ahmed
- Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
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Zhang W, Qin Y, Chang S, Zhu H, Zhang Q. Influence of oil types on the formation and stability of nano-emulsions by D phase emulsification. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1737538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Wanping Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, People’s Republic of China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, People’s Republic of China
| | - Yubo Qin
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, People’s Republic of China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, People’s Republic of China
| | - Shaonian Chang
- Research and Development Department, Guangdong 3 INS Technology Co., Ltd, Guangdong, People’s Republic of China
| | - Haiyang Zhu
- Research and Development Department, Shanghai Ruxi Bio-Tech Co., Ltd, Shanghai, People’s Republic of China
| | - Qianjie Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, People’s Republic of China
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, People’s Republic of China
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