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Riós Pérez MF, Quintero Lira A, Piloni Martini J, Ayala Martínez M, Soto Simental S, Alfaro Rodríguez RH, Ocampo López J, Cariño Cortés R, Reyes Munguía A. Physicochemical Characterization of Yogurt Fortified with Microencapsulated Cinnamon ( Cinnamomum zeylanicum) and Its Effects on Metabolic Syndrome Induced in Rabbits ( Oryctolagus cuniculus). J Med Food 2024. [PMID: 38910556 DOI: 10.1089/jmf.2023.0153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/25/2024] Open
Abstract
Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon (Cinnamomum zeylanicum) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit (Oryctolagus cuniculus). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS.
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Affiliation(s)
- María Fernanda Riós Pérez
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Aurora Quintero Lira
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Javier Piloni Martini
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Maricela Ayala Martínez
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | - Sergio Soto Simental
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | | | - Juan Ocampo López
- School of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo, Mexico
| | | | - Abigail Reyes Munguía
- Department of Medicine, School of Health Sciences, Laboratory of Medicinal Chemistry, Pharmacology, Biology of Reproduction Research Center, University of the State of Hidalgo, Pachuca, Mexico
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Ziebarth J, da Silva LM, Lorenzett AKP, Figueiredo ID, Carlstrom PF, Cardoso FN, de Freitas ALF, Baviera AM, Mainardes RM. Oral Delivery of Liraglutide-Loaded Zein/Eudragit-Chitosan Nanoparticles Provides Pharmacokinetic and Glycemic Outcomes Comparable to Its Subcutaneous Injection in Rats. Pharmaceutics 2024; 16:634. [PMID: 38794296 PMCID: PMC11125159 DOI: 10.3390/pharmaceutics16050634] [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: 03/11/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Liraglutide (LIRA) is a glucagon-like peptide-1 (GLP-1) receptor agonist renowned for its efficacy in treating type 2 diabetes mellitus (T2DM) and is typically administered via subcutaneous injections. Oral delivery, although more desirable for being painless and potentially enhancing patient adherence, is challenged by the peptide's low bioavailability and vulnerability to digestive enzymes. This study aimed to develop LIRA-containing zein-based nanoparticles stabilized with eudragit RS100 and chitosan for oral use (Z-ERS-CS/LIRA). These nanoparticles demonstrated a spherical shape, with a mean diameter of 238.6 nm, a polydispersity index of 0.099, a zeta potential of +40.9 mV, and an encapsulation efficiency of 41%. In vitro release studies indicated a prolonged release, with up to 61% of LIRA released over 24 h. Notably, the nanoparticles showed considerable resistance and stability in simulated gastric and intestinal fluids, suggesting protection from pH and enzymatic degradation. Pharmacokinetic analysis revealed that orally administered Z-ERS-CS/LIRA paralleled the pharmacokinetic profile seen with subcutaneously delivered LIRA. Furthermore, in vivo tests on a diabetic rat model showed that Z-ERS-CS/LIRA significantly controlled glucose levels, comparable to the results observed with free LIRA. The findings underscore Z-ERS-CS/LIRA nanoparticles as a promising approach for oral LIRA delivery in T2DM management.
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Affiliation(s)
- Jeferson Ziebarth
- Laboratory of Nanostructured Formulations, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St., 838, Guarapuava 85040-167, PR, Brazil; (J.Z.); (L.M.d.S.); (A.K.P.L.)
| | - Letícia Marina da Silva
- Laboratory of Nanostructured Formulations, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St., 838, Guarapuava 85040-167, PR, Brazil; (J.Z.); (L.M.d.S.); (A.K.P.L.)
| | - Ariane Krause Padilha Lorenzett
- Laboratory of Nanostructured Formulations, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St., 838, Guarapuava 85040-167, PR, Brazil; (J.Z.); (L.M.d.S.); (A.K.P.L.)
| | - Ingrid Delbone Figueiredo
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Rodovia Araraquara Jaú, Km 1–s/n, Araraquara 14800-903, SP, Brazil; (I.D.F.); (P.F.C.); (F.N.C.); (A.L.F.d.F.); (A.M.B.)
| | - Paulo Fernando Carlstrom
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Rodovia Araraquara Jaú, Km 1–s/n, Araraquara 14800-903, SP, Brazil; (I.D.F.); (P.F.C.); (F.N.C.); (A.L.F.d.F.); (A.M.B.)
| | - Felipe Nunes Cardoso
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Rodovia Araraquara Jaú, Km 1–s/n, Araraquara 14800-903, SP, Brazil; (I.D.F.); (P.F.C.); (F.N.C.); (A.L.F.d.F.); (A.M.B.)
| | - André Luiz Ferreira de Freitas
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Rodovia Araraquara Jaú, Km 1–s/n, Araraquara 14800-903, SP, Brazil; (I.D.F.); (P.F.C.); (F.N.C.); (A.L.F.d.F.); (A.M.B.)
| | - Amanda Martins Baviera
- Department of Clinical Analysis, School of Pharmaceutical Sciences, São Paulo State University, Rodovia Araraquara Jaú, Km 1–s/n, Araraquara 14800-903, SP, Brazil; (I.D.F.); (P.F.C.); (F.N.C.); (A.L.F.d.F.); (A.M.B.)
| | - Rubiana Mara Mainardes
- Laboratory of Nanostructured Formulations, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St., 838, Guarapuava 85040-167, PR, Brazil; (J.Z.); (L.M.d.S.); (A.K.P.L.)
- Department of Pharmacy, Universidade Estadual do Centro-Oeste, Alameda Élio Antonio Dalla Vecchia St., 838, Guarapuava 85040-167, PR, Brazil
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Günter E, Popeyko O, Vityazev F, Popov S. Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels. Gels 2024; 10:273. [PMID: 38667692 PMCID: PMC11048760 DOI: 10.3390/gels10040273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of the present study was to prepare pectin hydrogels with immobilized Lemna minor callus cells and to identify the effect of cell immobilization on the textural, rheological, and swelling properties; loading; and releasing of grape seed extract (GSE) from the hydrogels. Hardness, adhesiveness, elasticity, the strength of linkage, and complex viscosity decreased with increasing cell content in the hydrogels based on pectin with a degree of methyl esterification (DM) of 5.7% (TVC) and during incubation in gastrointestinal fluids. An increase in the rheological properties and fragility of pectin/callus hydrogels based on pectin with a DM of 33.0% (CP) was observed at a cell content of 0.4 g/mL. TVC-based pectin/callus beads increased their swelling in gastrointestinal fluids as cell content increased. TVC-based beads released GSE very slowly into simulated gastric and intestinal fluids, indicating controlled release. The GSE release rate in colonic fluid decreased with increasing cell content, which was associated with the accumulation of GSE in cells. CP-based beads released GSE completely in the intestinal fluid due to weak textural characteristics and rapid degradation within 10 min. Pectin/callus hydrogels have the ability to preserve GSE for a long time and may have great potential for the development of proanthocyanidin delivery systems due to their novel beneficial physicochemical and textural properties.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
| | | | | | - Sergey Popov
- Institute of Physiology of Federal Research Centre, Komi Science Centre, Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia; (O.P.); (F.V.)
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Hamid S, Oukil NF, Moussa H, Mahdjoub MM, Djihad N, Berrabah I, Bouhenna MM, Chebrouk F, Hentabli M. Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal design, controlled release modeling, and characterization. Int J Biol Macromol 2024; 265:130948. [PMID: 38503374 DOI: 10.1016/j.ijbiomac.2024.130948] [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: 09/27/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 03/21/2024]
Abstract
A D-optimal design was employed to optimize the microencapsulation (MEC) of basil essential oil (BEO) within a biopolymer matrix using the complex coacervation technique. BEO microcapsules (BEO-MCs) obtained under the optimal conditions exhibited high yield and efficiency with 80.45 ± 0.01 % and 93.10 ± 0.18 %, respectively. The successful MEC of BEO with an average particle size of 4.81 ± 2.86 μm was confirmed by ATR-FTIR, X-RD, and SEM analyses. Furthermore, the thermal stability of BEO-MCs was assessed using TGA-DSC analysis, which provided valuable insights into the MC's thermal stability. Furthermore, the proposed model, with a high R2 value (0.99) and low RMSE (1.56 %), was the most suitable one among the tested models for the controlled release kinetics of the optimal BEO-MCs under simulated gastrointestinal conditions. The successful optimization of BEO MEC using biopolymers through the D-optimal design could be a promising avenue for food and pharmaceutical industries, providing new strategies for the development of effective products.
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Affiliation(s)
- Sarah Hamid
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
| | - Naima Fadloun Oukil
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Hamza Moussa
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Malik Mohamed Mahdjoub
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Nadjet Djihad
- Laboratoire de Biotechnologie Végétale et Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Ismail Berrabah
- Laboratoire des Matériaux Polymères Avancés (LMPA), Faculté de Technologie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Mustapha Mounir Bouhenna
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Farid Chebrouk
- Centre de Recherche Scientifique et Technique en Analyses Physico-Chimiques (CRAPC), BP384, Bou-Ismail, Tipaza 42004, Algeria
| | - Mohamed Hentabli
- Laboratoire de Biomatériaux et Phénomènes de Transport (LBMPT), Université Yahia Fares de Médéa, Médéa 26000, Algeria
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Didar Z. Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus ( La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion. Food Sci Nutr 2024; 12:890-906. [PMID: 38370043 PMCID: PMC10867508 DOI: 10.1002/fsn3.3805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 02/20/2024] Open
Abstract
This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During in vitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.
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Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
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Yavuz-Düzgün M, Ayar EN, Şensu E, Topkaya C, Özçelik B. A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2628-2638. [PMID: 37599846 PMCID: PMC10439065 DOI: 10.1007/s13197-023-05787-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2023] [Accepted: 06/01/2023] [Indexed: 08/22/2023]
Abstract
This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 μm which is suitable with SEM micrographs. ECPs showed lower particle size values with increased wall concentration at the constant core-to-wall ratio. Encapsulation efficiency (EE) increased, and anthocyanin retention (AR) decreased when emulsification was included. EE of NECP and ECP was between 69.26-82.84% and 85.48-90.15% while AR was between 79.08-102.16% and 53.90-83.37%, respectively. FT-IR and ζ-potential values proved the complexation between PPI and CP in ECPs as well as the interaction of PP, CP, and BCE in NECPs. DSC thermograms proved the success of the encapsulation procedure and thermo-stability of the BCE-loaded particles. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05787-z.
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Affiliation(s)
- Merve Yavuz-Düzgün
- Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences, Altinbas University, Esentepe, Büyükdere Cd. No:147 Şişli, 34394 Istanbul, Turkey
- Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Eda Nur Ayar
- Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Eda Şensu
- Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Cansu Topkaya
- Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Beraat Özçelik
- Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co, 34469 Maslak, Istanbul, Turkey
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AYDIN E. Ceviz Erkek Çiçeklerinin In Vitro Antioksidan ve Enzim İnhibitör Aktiviteleri. AKADEMIK GIDA 2023; 21:112-118. [DOI: 10.24323/akademik-gida.1350684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Walnut (Juglans regia L.) male flowers are known for their high phenolic content and associated health benefits, including anti-hypoxic, antihaemolytic, anti-inflammatory, antidepressant, and antioxidant activities. This study represents the first investigation of the inhibitory effects of walnut male flower extract on α-amylase and α-glucosidase enzymes, employing HPAE-PAD (High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection). The inhibitory potential of the extract was compared to that of acarbose, a chemical drug commonly used for this purpose. Furthermore, the antioxidant activity of the extract was also evaluated. The extract demonstrated significant inhibition of α-amylase and α-glucosidase, with half maximal inhibitory concentration (IC50) values of 1.507 mg/mL and 0.803 mg/mL, respectively. In contrast, acarbose exhibited IC50 values of 1.031 mg/mL and 0.985 mg/mL for α-amylase and α-glucosidase, respectively. Although the walnut male flower showed greater inhibition of α-glucosidase than acarbose, acarbose exhibited stronger inhibition of α-amylase activity than walnut male flowers. The extract exhibited a DPPH (1,1-Diphenyl-2-picrylhydrazyl radical) free radical scavenging activity, with an IC50 value of 19.51 µg/mL. Additionally, the total phenolic content of 277 mg GAE (gallic acid equivalent)/g dry weight (dw) was determined in the extract. These results may highlight the potential of walnut male flowers as a novel enzyme inhibitor for managing type 2 diabetes mellitus. The findings of this study could provide valuable insights for further investigation into the potential applications of walnut male flowers in the food and pharmaceutical industries.
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Affiliation(s)
- Ebru AYDIN
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Dragon's Blood Sap Microencapsulation within Whey Protein Concentrate and Zein Using Electrospraying Assisted by Pressurized Gas Technology. Molecules 2023; 28:molecules28104137. [PMID: 37241878 DOI: 10.3390/molecules28104137] [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: 04/04/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dragon's blood sap (DBS) obtained from the bark of Croton lechleri (Müll, Arg.) is a complex herbal remedy of pharmacological interest due to its high content in polyphenols, specifically proanthocyanidins. In this paper, electrospraying assisted by pressurized gas (EAPG) was first compared with freeze-drying to dry natural DBS. Secondly, EAPG was used for the first time to entrap natural DBS at room temperature into two different encapsulation matrices, i.e., whey protein concentrate (WPC) and zein (ZN), using different ratios of encapsulant material: bioactive compound, for instance 2:1 w/w and 1:1 w/w. The obtained particles were characterized in terms of morphology, total soluble polyphenolic content (TSP), antioxidant activity, and photo-oxidation stability during the 40 days of the experiment. Regarding the drying process, EAPG produced spherical particles with sizes of 11.38 ± 4.34 µm, whereas freeze-drying produced irregular particles with a broad particle size distribution. However, no significant differences were detected between DBS dried by EAPG or freeze-drying in TSP, antioxidant activity, and photo-oxidation stability, confirming that EAPG is a mild drying process suitable to dry sensitive bioactive compounds. Regarding the encapsulation process, the DBS encapsulated within the WPC produced smooth spherical microparticles, with average sizes of 11.28 ± 4.28 µm and 12.77 ± 4.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The DBS was also encapsulated into ZN producing rough spherical microparticles, with average sizes of 6.37 ± 1.67 µm and 7.58 ± 2.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The TSP was not affected during the encapsulation process. However, a slight reduction in antioxidant activity measured by DPPH was observed during encapsulation. An accelerated photo-oxidation test under ultraviolet light confirmed that the encapsulated DBS showed an increased oxidative stability in comparison with the non-encapsulated DBS, with the stability being enhanced for the ratio of 2:1 w/w. Among the encapsulating materials and according to the ATR-FTIR results, ZN showed increased protection against UV light. The obtained results demonstrate the potential of EAPG technology in the drying or encapsulation of sensitive natural bioactive compounds in a continuous process available at an industrial scale, which could be an alternative to freeze-drying.
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Affiliation(s)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Research & Development Department, Bioinicia S.L. Calle Algepser 65, 46980 Paterna, Spain
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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Khoshdouni Farahani Z, Mousavi M, Seyedain Ardebili M, Bakhoda H. Production and characterization of Ziziphus jujuba extract-loaded composite whey protein and pea protein beads based on sodium alginate-IFPG (insoluble fraction of Persian gum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3674-3684. [PMID: 36799350 DOI: 10.1002/jsfa.12509] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/21/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND This research was aimed at the fabrication of jujube extract (JE)-loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS JE-loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L-1 gallic acid) were obtained using Al-IFPG/PPC at 4 °C. The Al-IFPG, Al-IFPG/WPI and Al-IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al-IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al-IFPG/WPI was significantly enhanced compared to pure Al-IFPG. Texture evaluation of JE-loaded beads based on Al-IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION This study confirmed the potential of Al-IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Mousavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mahdi Seyedain Ardebili
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
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11
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Zhang YQ, Li J, Huang XJ, Yang CX, Wu C, Yang ZL, Li DQ. Performance-enhanced regenerated cellulose film by adding grape seed extract. Int J Biol Macromol 2023; 232:123290. [PMID: 36682651 DOI: 10.1016/j.ijbiomac.2023.123290] [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: 08/12/2022] [Revised: 11/11/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023]
Abstract
Eco-friendly packaging material with intelligent colorimetric performance has been a requirement for food safety and quality. This work focused on a food packaging material from regenerated cellulose films that added the grape seed extract (GSE) and polyethylene glycol 200 (PEG). FTIR and SEM techniques were employed to prove the compatibility of GSE with cellulose matrix. The composite film showed an enhanced elongation at break (16.61 %) and tensile strength (33.09 MPa). The addition of PEG and GSE also improved the water contact angle of regenerated-cellulose film from 53.8° to 83.8°. Moreover, the composite films exhibited UV-blocking properties while maintaining adequate transparency. The GSE induced the regenerated films with a macroscopic change in color under different pH conditions. Furthermore, the loading of GSE slowed down the decomposition of strawberries and delayed the self-biodegradation compared with the control for more than 3 days and 18 days. The present study showed a regenerated cellulose film with acceptable mechanical and hydrophilia properties, pH-responsiveness, anti-decomposition, and delayed biodegradation performances, indicating a potential color sensor in food packaging.
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Affiliation(s)
- Yu-Qing Zhang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China
| | - Jun Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China.
| | - Xiao-Juan Huang
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, China
| | - Cai-Xia Yang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China
| | - Chao Wu
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China
| | - Zai-Lei Yang
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China
| | - De-Qiang Li
- College of Chemistry and Chemical Engineering, Xinjiang Agricultural University, Urumqi 830052, China.
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12
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Günter E, Popeyko O, Popov S. Ca-Alginate Hydrogel with Immobilized Callus Cells as a New Delivery System of Grape Seed Extract. Gels 2023; 9:gels9030256. [PMID: 36975705 PMCID: PMC10048767 DOI: 10.3390/gels9030256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
The development of new delivery systems for polyphenols is necessary to maintain their antioxidant activity and targeted delivery. The purpose of this investigation was to obtain alginate hydrogels with immobilized callus cells, in order to study the interaction between the physicochemical properties of hydrogels, texture, swelling behaviour, and grape seed extract (GSE) release in vitro. The inclusion of duckweed (LMC) and campion (SVC) callus cells in hydrogels led to a decrease in their porosity, gel strength, adhesiveness, and thermal stability, and an increase in the encapsulation efficiency compared with alginate hydrogel. The incorporation of LMC cells (0.17 g/mL), which were smaller, resulted in the formation of a stronger gel. The Fourier transform infrared analyses indicated the entrapment of GSE in the alginate hydrogel. Alginate/callus hydrogels had reduced swelling and GSE release in the simulated intestinal (SIF) and colonic (SCF) fluids due to their less porous structure and the retention of GSE in cells. Alginate/callus hydrogels gradually released GSE in SIF and SCF. The faster GSE release in SIF and SCF was associated with reduced gel strength and increased swelling of the hydrogels. LMC-1.0Alginate hydrogels with lower swelling, higher initial gel strength, and thermal stability released GSE more slowly in SIF and SCF. The GSE release was dependent on the content of SVC cells in 1.0% alginate hydrogels. The data obtained show that the addition of callus cells to the hydrogel provides them with physicochemical and textural properties that are useful for the development of drug delivery systems in the colon.
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Affiliation(s)
- Elena Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Oxana Popeyko
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
| | - Sergey Popov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya Str., 167982 Syktyvkar, Russia
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13
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Combination of response surface methodology and UPLC-QTOF-MSE for phenolic compounds analysis from Cinnamomum cassia bark as a novel antifungal agent. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01820-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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14
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Phenolic Fraction from Peanut ( Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization. FOOD BIOPROCESS TECH 2023; 16:726-748. [PMID: 36158454 PMCID: PMC9483447 DOI: 10.1007/s11947-022-02901-5] [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: 07/15/2022] [Accepted: 09/02/2022] [Indexed: 11/23/2022]
Abstract
Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly applied as functional ingredients for food and pharmaceutical applications and is mostly recovered from peanut skins through low-pressure extraction methods. Therefore, the use of green high-pressure extractions is an interesting alternative to value this peanut by-product. This review addresses the benefits of the phenolic fraction recovered from peanut skin, with a focus on proanthocyanin/procyanidin compounds, and discusses the improvement of their activity, bioavailability, and protection, by methods such as encapsulation. Different applications for the proanthocyanidins, in the food and pharmaceutical industries, are also explored. Additionally, high-pressure green extraction methods, combined with micro/nanoencapsulation, using wall material derived from peanut industrial processing, may represent a promising biorefinery strategy to improve the bioavailability of proanthocyanidins recovered from underutilized peanut skins.
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15
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Liang X, Cheng W, Liang Z, Zhan Y, McClements DJ, Hu K. Co-Encapsulation of Tannic Acid and Resveratrol in Zein/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility. Foods 2022; 11:3478. [PMID: 36360091 PMCID: PMC9656218 DOI: 10.3390/foods11213478] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 09/10/2023] Open
Abstract
Hydrophilic tannic acid and hydrophobic resveratrol were successfully co-encapsulated in zein nanoparticles prepared using antisolvent precipitation and then coated with pectin by electrostatic deposition. The encapsulation efficiencies of the tannic acid and resveratrol were 51.5 ± 1.9% and 77.2 ± 3.2%, respectively. The co-encapsulated nanoparticles were stable against aggregation at the investigated pH range of 2.0 to 8.0 when heated at 80 °C for 2 h and when the NaCl concentration was below 50 mM. The co-encapsulated tannic acid and resveratrol exhibited stronger in vitro antioxidant activity than ascorbic acid, as determined by 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) and 2,2'-azinobis (3-ethylberizothiazoline-6-sulfonic acid) radical cation (ABTS+·) scavenging assays. The polyphenols-loaded nanoparticles significantly decreased the malondialdehyde (MDA) concentration and increased the superoxide dismutase (SOD) and catalase (CAT) activities in peroxide-treated human hepatoma cells (HepG2). An in vitro digestion model was used to study the gastrointestinal fate of the nanoparticles. In the stomach, encapsulation inhibited tannic acid release, but promoted resveratrol release. However, in the small intestine, it led to a relatively high bioaccessibility of 76% and 100% for resveratrol and tannic acid, respectively. These results suggest that pectin-coated zein nanoparticles have the potential for the co-encapsulation of both polar and nonpolar nutraceuticals or drugs.
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Affiliation(s)
- Xiao Liang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
- Clinical Medicine Department, Guangdong Maoming Health Vocational College, Maoming 525400, China
| | - Wanting Cheng
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | - Zhanhong Liang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | - Yiling Zhan
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
| | | | - Kun Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan 528458, China
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16
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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Biosynthesis and medicinal applications of proanthocyanidins: A recent update. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Single/co-encapsulation capacity and physicochemical stability of zein and foxtail millet prolamin nanoparticles. Colloids Surf B Biointerfaces 2022; 217:112685. [DOI: 10.1016/j.colsurfb.2022.112685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/26/2022] [Accepted: 06/29/2022] [Indexed: 12/22/2022]
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19
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Encapsulation of Rich-Carotenoids Extract from Guaraná (Paullinia cupana) Byproduct by a Combination of Spray Drying and Spray Chilling. Foods 2022; 11:foods11172557. [PMID: 36076743 PMCID: PMC9455470 DOI: 10.3390/foods11172557] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 11/25/2022] Open
Abstract
Guaraná byproducts are rich in carotenoids, featuring strong antioxidant capacity and health-promoting benefits. However, these compounds are highly susceptible to oxidation and isomerization, which limits their applications in foods. This research aimed to encapsulate the carotenoid-rich extract from reddish guaraná peels by spray drying (SD), chilling (SC), and their combination (SDC) using gum arabic and vegetable fat as carriers. The carotenoid-rich extract was analyzed as a control, and the formulations were prepared with the following core–carrier ratios: SD20 (20:80), SD25 (25:75), SD33 (33:67), SC20 (20:80), SC30 (30:70), SC40 (40:60), SDC10 (10:90), and SDC20 (20:80). The physicochemical properties of the formed microparticles were characterized, and their storage stability was evaluated over 90 days. Water activity of microparticles formed during the SD process increased during storage, whereas those formed by SC and SDC processes showed no changes in water activity. The formed microparticles exhibited color variation and size increase over time. Carotenoid degradation of the microparticles was described by zero-order kinetics for most treatments. Considering the higher carotenoid content and its stability, the optimum formulation for each process was selected to further analysis. Scanning electron micrographs revealed the spherical shape and absence of cracks on the microparticle surface, as well as size heterogeneity. SD increased the stability to oxidation of the carotenoid-rich extract by at least 52-fold, SC by threefold, and SDC by 545-fold. Analysis of the thermophysical properties suggested that the carrier and the process of encapsulation influence the powder’s thermal resistance. Water sorption data of the SDC microparticles depended on the blend of the carrier agents used in the process. Carotenoid encapsulation via an innovative combination of spray drying and spray chilling processes offers technological benefits, which could be applied as a promising alternative to protect valuable bioactive compounds.
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20
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Araújo CDS, Vimercati WC, Macedo LL, Saraiva SH, Teixeira LJQ, da Costa JMG, Pimenta CJ. Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray‐drying and freeze‐drying and characterization of dried powders. J Food Sci 2022; 87:4056-4067. [DOI: 10.1111/1750-3841.16281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 07/07/2022] [Accepted: 07/18/2022] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | - Sérgio Henriques Saraiva
- Department of Food Engineering Federal University of Espírito Santo Alegre Espírito Santo Brazil
| | | | - Joyce Maria Gomes da Costa
- Institute of Science and Technology Federal University dos Vales do Jequitinhonha e Mucuri Diamantina Minas Gerais Brazil
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21
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Günter EA, Popeyko OV. Delivery system for grape seed extract based on biodegradable pectin-Zn-alginate gel particles. Int J Biol Macromol 2022; 219:1021-1033. [PMID: 35963355 DOI: 10.1016/j.ijbiomac.2022.08.040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/28/2022] [Accepted: 08/07/2022] [Indexed: 01/02/2023]
Abstract
Pectin-Zn-alginate gel particles from callus culture pectin with increased linearity and decreased rhamnogalacturonan I branching and degree of methylesterification had a higher gel strength and encapsulation capacity. An increase of the alginate concentration led to an increase in the particle gel strength. The grape seed extract (GSE) loaded and empty particles swelled slightly in the simulated gastric fluid (SGF) and gradually in the intestinal (SIF) fluid. The swelling degrees of the GSE-loaded and empty particles in the simulated colonic fluids (SCF) were decreased in the range SCF-7.0 (pH 7.0 + pectinase) > SCF-5.3 (pH 5.3 + pectinase) > SCF-2.3 (pH 2.3 + pectinase). The FTIR spectra indicated that GSE was embedded in the composite particles. Negligible leakage of GSE in SGF was shown. The increase in GSE release in SIF was due to the decrease in particle gel strength and increased swelling degree. The GSE release in fluids simulating the colon inflammation (SCF-2.3 and SCF-5.3) was similar, and it was lower than that in the SCF-7.0 simulating a healthy colon due to the increased gel strength. The percentage release of GSE increased slightly after exposure to different pH. Pectin-Zn-alginate hydrogel systems may be promising candidates for colon-targeted GSE delivery systems.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia
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22
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Xiao S, Ahn DU. Enhanced lutein stability under UV-Light and high temperature by loading it into alginate-chitosan complex. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Zeng X, Jiang W, Du Z, Kokini JL. Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review. Crit Rev Food Sci Nutr 2022:1-14. [PMID: 35549567 DOI: 10.1080/10408398.2022.2075313] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
As a major class of dietary polyphenols, tannins are demonstrated to have various health-promoting properties. Although tannins have been widely utilized in food, pharmaceutical and many other industries, the applications of tannins are quite limited due to their poor stability, sensory attributes and bioavailability. Encapsulation helps improve all of these properties. Complex coacervation, one of the most effective encapsulation techniques, is known for its simplicity, low cost, scalability and reproducibility in encapsulation of functional components. In recent years, complex coacervation has been successfully used for encapsulation of tannins and tannin-rich plant extracts. In this article, the research progress in encapsulating tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities is critically reviewed for the first time. Encapsulation of tannins and tannin-rich plant extracts can effectively improve their sensory characteristics, stabilities, bioavailability, anti-hypercholesterolemia, anti-diabetic, antioxidant, anticancer and antimicrobial activities. In particular, the enhancement of biological activities of tannins and tannin-rich plant extracts is usually correlated to their improved physicochemical properties imparted by the encapsulation technique. Moreover, we introduce the issues that need to be further resolved in future studies on encapsulation of tannins and tannin-rich plant extracts by complex coacervation.
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Affiliation(s)
- Xiangquan Zeng
- Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, Beijing, PR China.,Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, USA
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Zhenjiao Du
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jozef L Kokini
- Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, USA
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24
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Thakurata DG, Das KC, Dhar SS. Efficient photocatalytic degradation of aniline blue under solar irradiation by ternary cobalt ferrite/graphitic carbon nitride/bentonite nanocomposite. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:34269-34277. [PMID: 35037149 DOI: 10.1007/s11356-021-18242-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
The current research describes the synthesis, characterization and application of CoFe2O4/g-C3N4/bentonite as a novel nanocomposite for the efficient degradation of aniline blue under solar irradiation. Powder XRD, TIR, SEM, TEM, VSM and UV-DRS were used to describe the formation and morphology of the composite. The composite has been used as a heterogeneous photocatalyst to degrade aniline blue in the presence of H2O2. In the presence of H2O2 in solar radiation, it was possible to degrade 88.5% of 10 ppm aniline blue solution just in 50 min using 50 mg of the composite. The improvement in photodegradation rate in the existence of H2O2 was attributed to the advanced oxidation process (AOP) mechanism of photo-Fenton involving the production of reactive hydroxyl and perhydroxyl radicals. The degradation was found to follow first-order kinetics with high regression coefficient with elevated rate constant.
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Affiliation(s)
- Debasish Guha Thakurata
- Department of Chemistry, Srikishan Sarda College, Hailakandi, Assam, India.
- Department of Chemistry, National Institute of Technology Silchar, Assam, India.
| | - Krishna Chandra Das
- Department of Chemistry, National Institute of Technology Silchar, Assam, India
- Department of Chemistry, G. C. College, Silchar, Assam, India
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25
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Silva MP, Martelli-Tosi M, Massarioli AP, Melo PS, Alencar SM, Favaro-Trindade CS. Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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26
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Microencapsulation of Natural Food Antimicrobials: Methods and Applications. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.
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27
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Mousavi Kalajahi SE, Ghandiha S. Optimization of spray drying parameters for encapsulation of Nettle (Urtica dioica L.) extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113149] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Silva MP, da S. Mesquita M, V. Rubio FT, Thomazini M, Favaro-Trindade CS. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105230] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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29
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Imani S, Alizadeh A, Tabibiazar M, Hamishehkar H, Roufegarinejad L. Nanoliposomal co-encapsulation of cinnamon extract and zein hydrolysates with synergistic antioxidant activity for nutraceutical applications. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-021-01995-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Shi XD, Huang JJ, Wu JL, Cai XX, Tian YQ, Rao PF, Huang JL, Wang SY. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107106] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Silva L, Dambros R, Leonardi G, Perrechil F. Biopolymer‐based microparticles for encapsulation of all‐
trans
‐retinoic acid. J Appl Polym Sci 2021. [DOI: 10.1002/app.51335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Letícia Silva
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
| | - Roberta Dambros
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
| | - Gislaine Leonardi
- Faculty of Pharmaceutical Sciences University of Campinas Campinas Brazil
| | - Fabiana Perrechil
- Departamento de Engenharia Química Universidade Federal de São Paulo – UNIFESP Diadema Brazil
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32
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Sheng K, Zhang G, Kong X, Wang J, Mu W, Wang Y. Encapsulation and characterisation of grape seed proanthocyanidin extract using sodium alginate and different cellulose derivatives. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15299] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Kangliang Sheng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Life Sciences Anhui University Hefei Anhui 230601 China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China
- Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China
| | - Guanghui Zhang
- School of Life Sciences Anhui University Hefei Anhui 230601 China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China
- Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China
| | - Xiaowei Kong
- School of Life Sciences Anhui University Hefei Anhui 230601 China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China
- Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China
| | - Jingmin Wang
- School of Life Sciences Anhui University Hefei Anhui 230601 China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China
- Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Yongzhong Wang
- School of Life Sciences Anhui University Hefei Anhui 230601 China
- Key Laboratory of Human Microenvironment and Precision Medicine of Anhui Higher Education Institutes Anhui University Hefei Anhui 230601 China
- Anhui Key Laboratory of Modern Biomanufacturing Hefei Anhui 230601 China
- Institute of Physical Science and Information Technology Anhui University Hefei Anhui 230601 China
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33
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Phenolic compounds in mango fruit: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01192-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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34
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Mahdi AA, Al-Maqtari QA, Mohammed JK, Al-Ansi W, Cui H, Lin L. Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101226] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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35
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Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
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36
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Li Q, Shi J, Liu L, McClements DJ, Duan M, Chen X, Liu J. Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106693] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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37
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SIMBINE EO, RODRIGUES LDC, BURBARELLI MFDC, FÁVARO-TRINDADE CS, VIEGAS EMM, ENKE DBS, LAPA-GUIMARÃES J. Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.46420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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38
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Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods. Food Chem 2021; 362:130040. [PMID: 34087712 DOI: 10.1016/j.foodchem.2021.130040] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 04/06/2021] [Accepted: 05/08/2021] [Indexed: 12/27/2022]
Abstract
This study aimed at the fabrication of licorice extract (LE)-loaded microparticles by complex coacervation, using chickpea protein isolate (CPI) and soluble fraction of Persian gum (SFPG). The LE-loaded microparticles with the highest encapsulation efficiency (97.87%) and loading capacity (11.35%) were obtained at pH 3 and CPI: SFPG ratio, core: coating ratio, and polymer concentration of 2, 1.5, and 2, respectively. The LE-loaded microparticles (2-15 μm) possessed heterogeneous microstructure, and the Fourier-transform infrared spectroscopy data confirmed the pronounced effect of electrostatic interactions and hydrogen bonding. The thermostability, amorphous structure, and color of the LE-loaded microparticles were significantly enhanced, compared to free LE. The sensory evaluation of the model beverages containing LE-loaded microparticles revealed that the microencapsulation was able to mask the bitter aftertaste and color of the extract. Thus, the results of this research confirm the potential of CPI-SFPG complex coacervates for the efficient delivery of glycyrrhizin via incorporation into functional food products.
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39
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Li Q, Duan M, Hou D, Chen X, Shi J, Zhou W. Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106274] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Vehiculation of Methyl Salicylate from Microcapsules Supported on Textile Matrix. MATERIALS 2021; 14:ma14051087. [PMID: 33652651 PMCID: PMC7956389 DOI: 10.3390/ma14051087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/03/2020] [Accepted: 02/11/2020] [Indexed: 11/17/2022]
Abstract
In recent years, textile industries have focused their attention on the development of functional finishing that presents durability and, consequently, controlled release. However, in the case of methyl salicylate microcapsules supported on a textile matrix, studies indicate only the interactions between substrate and microcapsules and the drug delivery system, not applying the release equations. This study reports the mechanism and kinetics of controlled release of microcapsules of gelatin and gum Arabic containing methyl salicylate as active ingredient incorporated into textile matrices. According to the results presented, it was possible to verify that the wall materials participated in the coacervation process, resulting in microcapsules with well-defined geometry, besides promoting the increase of the thermal stability of the active principle. The samples (100% cotton, CO, and 100% polyamide, PA) functionalized with microcapsules released methyl salicylate in a controlled manner, based on the adjustment made by the Korsmeyer–Peppas model, indicating a Fickian mechanism. The influence of temperature was noticeable when the samples were subjected to washing, since with higher temperature (50 °C), the release was more pronounced than when subjected to lower temperature (37 °C). The results presented in this study indicate that the mechanism of backbone release is influenced by the textile matrix and by the durability of the microcapsule during the wash cycles.
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41
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Freitas T, Rodrigues G, Fakhouri F, Silva C, Cardoso C, Velasco J, Filgueiras C, Garcia V. Application of the Box–Behnken experimental design for the extraction of phenolic compounds from araçá‐roxo (
Psidium myrtoides
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15260] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Thainá Freitas
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Giovana Rodrigues
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Farayde Fakhouri
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
- Department of Materials Science and Engineering Universitat Politècnica de Catalunya (UPC BarcelonaTech)Poly2 Group Terrassa Spain
| | - Camila Silva
- Department of Technology State University of Maringá Umuarama Brazil
| | - Claudia Cardoso
- Department of Chemistry State University of Mato Grosso do Sul Dourados Brazil
| | - José Velasco
- Department of Materials Science and Engineering Universitat Politècnica de Catalunya (UPC BarcelonaTech)Poly2 Group Terrassa Spain
| | - Cristina Filgueiras
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
| | - Vitor Garcia
- Faculty of Engineering Federal University of Grande Dourados Dourados Brazil
- Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga Brazil
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42
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Huang R, Xu C. An overview of the perception and mitigation of astringency associated with phenolic compounds. Compr Rev Food Sci Food Saf 2020; 20:1036-1074. [PMID: 33340236 DOI: 10.1111/1541-4337.12679] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/07/2020] [Accepted: 11/12/2020] [Indexed: 12/21/2022]
Abstract
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.
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Affiliation(s)
- Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Changmou Xu
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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43
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Karrar E, Mahdi AA, Sheth S, Mohamed Ahmed IA, Manzoor MF, Wei W, Wang X. Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. Int J Biol Macromol 2020; 171:208-216. [PMID: 33310099 DOI: 10.1016/j.ijbiomac.2020.12.045] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/24/2020] [Accepted: 12/06/2020] [Indexed: 02/08/2023]
Abstract
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.
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Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Sujitraj Sheth
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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44
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Ocak B. Gum arabic and collagen hydrolysate extracted from hide fleshing wastes as novel wall materials for microencapsulation of Origanum onites L. essential oil through complex coacervation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:42727-42737. [PMID: 32720020 DOI: 10.1007/s11356-020-10201-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Accepted: 07/20/2020] [Indexed: 06/11/2023]
Abstract
Renewable resource-based biodegradable materials attract more attention than petroleum-based biodegradable materials to support the sustainable development of ecology. Obtaining collagen hydrolysate (CH) from hide fleshing wastes of leather industry is an environmentally friendly way to develop multifunctional materials that can contribute to technological advances in different industries. In this study, 2:1, 1:1, and 1 2 ratios of gum arabic (GA) and CH extracted from hide fleshing waste were used as wall materials to encapsulate Origanum onites L. essential oil (OOEO) using the complex coacervation method. The encapsulation yield and efficiency, functional group composition, particle size, morphology, and thermal stability of the obtained OOEO microcapsules were characterized. The results showed that the obtained microcapsules had high encapsulation yield and efficiency, as well as good functional properties such as uniform morphology and low water activity. The best mass ratio for the biopolymers (GA:CH) was 1:1. Scanning electron microscopy analysis showed that OOEO microcapsule samples had a spherical shape. FTIR analysis was performed on obtained microcapsules, confirming the molecular interactions between GA and CH. These findings can be useful in designing an ideal wall material using GA and CH for microencapsulation of essential oils by the complex coacervation method.
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Affiliation(s)
- Bugra Ocak
- Faculty of Engineering, Department of Leather Engineering, Ege University, Bornova, 35100, Izmir, Turkey.
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45
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Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
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46
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Blocher McTigue WC, Voke E, Chang LW, Perry SL. The benefit of poor mixing: kinetics of coacervation. Phys Chem Chem Phys 2020; 22:20643-20657. [PMID: 32895678 DOI: 10.1039/d0cp03224g] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Complex coacervation has become a prominent area of research in the fields of food science, personal care, drug stabilization, and more. However, little has been reported on the kinetics of assembly of coacervation itself. Here, we describe a simple, low-cost way of looking at the kinetics of coacervation by creating poorly mixed samples. In particular, we examine how polymer chain length, the patterning and symmetry of charges on the oppositely charged polyelectrolytes, and the presence of salt and a zwitterionic buffer affect the kinetics of complex coacervation. Our results suggest an interesting relationship between the time for equilibration and the order of addition of polymers with asymmetric patterns of charge. Furthermore, we demonstrated that increasing polymer chain length resulted in a non-monotonic trend in the sample equilibration times as a result of opposing factors such as excluded volume and diffusion. We also observed differences in the rate of sample equilibration based on the presence of a neutral, zwitterionic buffer, as well as the presence and identity of added salt, consistent with previous reports of salt-specific effects on the rheology of complex coacervates. While not a replacement for more advanced characterization strategies, this turbidity-based method could serve as a screening tool to identify interesting and unique phenomena for further study.
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Affiliation(s)
| | - Elizabeth Voke
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Li-Wei Chang
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, USA.
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47
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Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles. NANOMATERIALS 2020; 10:nano10091803. [PMID: 32927663 PMCID: PMC7559420 DOI: 10.3390/nano10091803] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/04/2020] [Accepted: 09/05/2020] [Indexed: 12/26/2022]
Abstract
Response Surface Methodology (RSM) was used to assess the optimal conditions for a Water/Oil/Water (W/O/W) emulsion for encapsulated nisin (EN). Nano-encapsulated nisin had high encapsulation efficiencies (EE) (86.66 ± 1.59%), small particle size (320 ± 20 nm), and low polydispersity index (0.27). Biodegradable polyvinyl alcohol (PVA) and polyacrylate sodium (PAAS) were blended with EN and prepared by electrospinning. Scanning electron microscopy (SEM) revealed PVA/PAAS/EN nanofibers with good morphology, and that their EN activity and mechanical properties were enhanced. When the ultrasonication time was 15 min and 15% EN was added, the nanofibers had optimal mechanical, light transmittance, and barrier properties. Besides, the release behavior of nisin from the nanofibers fit the Korsemeyer–Peppas (KP) model, a maximum nisin release rate of 85.28 ± 2.38% was achieved over 16 days. At 4 °C, the growth of Escherichia coli and Staphylococcus aureus was inhibited for 16 days in nanofibers under different ultrasonic times. The application of the fiber in food packaging can effectively inhibit the activity of food microorganisms and prolong the shelf life of strawberries, displaying a great potential application for food preservation.
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48
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Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8865234] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the effect of active coatings prepared from the chitosan on the quality parameters of fish fillets. Antimicrobial and antioxidant properties were improved by addition of tea and cinnamon extracts. Different quality parameters including free fatty acids (FFA), thiobarbituric acid value (TBA), trimethylamine (TMA), total volatile basic nitrogen (TVBN), whiteness, and pH of coated and noncoated samples were evaluated during storage for 20 d at 5 ± 1°C. Moreover, FTIR characterization (i.e., wavenumber and absorbance values) was used to investigate the oxidative stability. Extracts addition to chitosan coating had noticeable influence on reducing FFA and TBA. Moreover, modified chitosan coating decreased TVBN and TMA significantly. Based on FTIR finding, control sample showed the highest oxidation value, while the treated samples with chitosan\incorporated with tea and cinnamon extracts (CTCECS) had the lowest oxidation. The results showed that FTIR technique could be successfully applied to monitor the lipid oxidation of fish fillet. Therefore, FTIR provides a fast approach to study the compositional changes of food products rather than conventional chemical analysis. The findings of our research showed that chitosan coating modified with tea and cinnamon extracts could be used as a novel active packaging to prolong the shelf life quality of fish fillet.
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49
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Kuhn F, Azevedo ES, Noreña CPZ. Behavior of inulin, polydextrose, and egg albumin as carriers of
Bougainvillea glabra
bracts extract: Rheological performance and powder characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Eduarda Silva Azevedo
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
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50
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Tasch Holkem A, Favaro-Trindade CS. Potential of solid lipid microparticles covered by the protein-polysaccharide complex for protection of probiotics and proanthocyanidin-rich cinnamon extract. Food Res Int 2020; 136:109520. [PMID: 32846591 DOI: 10.1016/j.foodres.2020.109520] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/30/2020] [Accepted: 07/02/2020] [Indexed: 01/08/2023]
Abstract
Probiotics and proanthocyanidin-rich cinnamon extract (PRCE) have numerous potential health benefits, but they are very sensitive to degradation in various environmental conditions. Additionally, the combination of these two materials into a single structure could possibly enhance their therapeutic properties. Thus, the aim of this study was to produce and evaluate the solid lipid microparticles covered by electrostatic interactions of polymers in which Lactobacillus paracasei (BGP1) and Bifidobacterium animalis subsp. lactis (BLC1) were either encapsulated alone or co-encapsulated with PRCE. Through turbidimetric titration and zeta potential measurement, the optimum coacervates were obtained at a pH of 4.2 with the protein:polysaccharide mixing ratio of 6:1. Along with quantification of the probiotics, total phenolic compounds, and proanthocyanidins, morphological and physicochemical characterizations were performed during storage for 120 days at both 7 and 25 °C. All the produced powders had similar morphological and physicochemical properties. The treatments with BLC1 and 5% PRCE presented greater encapsulation efficiencies for probiotic, phenolics, and proanthocyanids with 98.59% ± 0.45, 119.49% ± 4.21, and 81.25% ± 1.9, respectively. Additionally, there was greater viability for BLC1 (9.30 ± 0.16 log CFU / g) after 120 days of storage at 7 °C. In conclusion, solid lipid particles with BLC1 and 5% PRCE are a promising solution for the preservation and consumption of both materials.
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Affiliation(s)
- Augusto Tasch Holkem
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil
| | - Carmen Sílvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de alimentos, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, São Paulo, Brazil.
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