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Ebrahimi P, Hoxha L, Mihaylova D, Nicoletto M, Lante A. UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39072782 DOI: 10.1002/jsfa.13780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 06/21/2024] [Accepted: 07/12/2024] [Indexed: 07/30/2024]
Abstract
BACKGROUND The unintended co-extraction of chlorophylls during the recovery of polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV-A treatment (390 nm). RESULTS Exposure of the phenolic extracts to 30 UV-A LEDs at 8.64 J m-2 radiation dose decreased the total chlorophyll content by 69.23% and reduced the greenness parameter (-a*) significantly (P < 0.05) from 27.33 ± 0.32 to 8.64 ± 0.16. Additionally, UV-A treatment increased the content of most individual phenolic compounds (e.g. gallic acid, ferulic acid, etc.) significantly, resulting in an increase in the overall phenolic content in the extracts from 900.56 ± 14.11 μg g-1 fresh weight (FW) to a maximum of 975.09 ± 9.62 μg g-1 FW at 0.67 J m-2. However, rutin content had a significant decrease at the highest radiation dose (8.64 J m-2). The soluble sugar content (i.e. glucose and fructose) increased simultaneously with phenolic compounds after the UV-A treatment. Although the UV treatment reduced the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, it had no significant effect on the ferrous chelating activity and the extract's ability to delay lipid oxidation in corn oil. The antioxidant activity index of the treated extract was comparable to that of butylated hydroxytoluene, a synthetic antioxidant. CONCLUSION Key findings of this study include successful decolourization of the extract, decomposition of bound polyphenols to their free form, and maintaining the antioxidant activity of the extract in the oil system after UV-A exposure. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
| | - Luziana Hoxha
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
| | - Dasha Mihaylova
- Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
| | - Marino Nicoletto
- Istituto Nazionale di Fisica Nucleare, Sezione di Padova - INFN, Padova, Italy
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
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Ebrahimi P, Bayram I, Lante A, Decker EA. Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions. Food Res Int 2024; 187:114452. [PMID: 38763687 DOI: 10.1016/j.foodres.2024.114452] [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: 01/19/2024] [Revised: 04/25/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
The antioxidant activity of the natural phenolic extracts is limited in particular food systems due to the existence of phenolic compounds in glycoside form. Acid hydrolysis post-treatment could be a tool to convert the glycosidic polyphenols in the extracts to aglycones. Therefore, this research investigated the effects of an acid hydrolysis post-treatment on the composition and antioxidant activity of parsley extracts obtained by an ultrasound-assisted extraction method to delay lipid oxidation in a real food system (i.e., soybean oil-in-water emulsion). Acid hydrolysis conditions were varied to maximize total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. When extracts were exposed to 0.6 M HCl for 2 h at 80 ℃, TPC was 716.92 ± 24.43 µmol gallic acid equivalent (GAE)/L, and DPPH radical scavenging activity was 66.89 ± 1.63 %. Not only did acid hydrolysis increase the concentrations of individual polyphenols, but it also resulted in the release of new phenolics such as myricetin and gallic acid. The extract's metal chelating and ferric-reducing activity increased significantly after acid hydrolysis. In soybean oil-in-water emulsion containing a TPC of 400 µmol GAE/L, the acid-hydrolyzed extract had an 11-day lag phase for headspace hexanal compared to the 6-day lag phase of unhydrolyzed extract. The findings indicated that the conversion of glycosidic polyphenols to aglycones in phenolic extracts can help extend the shelf-life of emulsion-based foods.
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Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Italy
| | - Ipek Bayram
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, University of Padova, Viale dell'Università, 16, 35020 Legnaro, Italy.
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States
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3
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Abbasian Chaleshtari Z, Foudazi R. Rheological study of nanoemulsions with repulsive and attractive interdroplet interactions. SOFT MATTER 2023; 19:8337-8348. [PMID: 37873582 DOI: 10.1039/d3sm00932g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2023]
Abstract
Nanoemulsions have adjustable transparency, tunable rheology, high stability, and low sensitivity to changes in pH and temperature, which make them interesting for applications such as low-fat and low-calorie foods. In this research, we study model concentrated nanoemulsions which are stabilized by sodium dodecyl sulfate (SDS). To prepare samples in different structural states, semi-dilute nanoemulsions are prepared at 25% droplet volume fraction (φ), after which evaporating the continuous phase at room temperature leads to concentrated nanoemulsions up to 60% volume fraction. Surfactant concentration is also tuned to induce different interdroplet interactions so that concentrated nanoemulsions in repulsive glass, attractive glass, and gel states are achieved. Rheological properties of nanoemulsions with different structural states are comprehensively studied over a volume fraction range. Utilizing the existing predictive models for (nano)emulsion rheology reveals a more satisfactory prediction for repulsive systems than systems with attractive interactions. In addition, a master curve is constructed for storage and loss moduli of nanoemulsions with different interdroplet interactions. The present work offers control over physicochemical properties of nanoemulsions for design of new food products with enhanced quality and functionality.
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Affiliation(s)
| | - Reza Foudazi
- School of Sustainable Chemical, Biological and Materials Engineering, The University of Oklahoma, Norman, OK, USA.
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4
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Çakmakçı S, Gülçin İ, Gündoğdu E, Ertem Öztekin H, Taslimi P. The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter. Antioxidants (Basel) 2023; 12:1522. [PMID: 37627517 PMCID: PMC10451864 DOI: 10.3390/antiox12081522] [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: 06/16/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - İlhami Gülçin
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum 25240, Türkiye;
| | - Engin Gündoğdu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane 29100, Türkiye;
| | - Hatice Ertem Öztekin
- Department of Dairy Process Technology, Diyarbakır Agriculture Vocational School, Dicle University, Diyarbakır 21280, Türkiye
| | - Parham Taslimi
- Department of Biotechnology, Faculty of Science, Bartın University, Bartın 74100, Türkiye;
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Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09338-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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6
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Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application. Food Chem 2023; 402:134249. [DOI: 10.1016/j.foodchem.2022.134249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 09/06/2022] [Accepted: 09/11/2022] [Indexed: 02/01/2023]
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7
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Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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8
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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9
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Anusha Siddiqui S, Redha AA, Esmaeili Y, Mehdizadeh M. Novel insights on extraction and encapsulation techniques of elderberry bioactive compounds. Crit Rev Food Sci Nutr 2022; 63:5937-5952. [PMID: 35021911 DOI: 10.1080/10408398.2022.2026290] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
BACKGROUND Elderberry (Sambucus nigra L.) has been used in traditional medicine and as a supplement in many beverages and meals. Elderberry is a good source of bioactive flavonoids like quercetin, kaempferol, and rutin, as well as other phenolic compounds. Extraction techniques significantly influence the efficiency of extraction of bioactive compounds. Green chemistry elements such as safety, environmental friendliness, run-down or at least minimal contaminants, efficiency, and economic criteria should all be addressed by an effective bioactive extraction process. Furthermore, micro/nanoencapsulation technologies are particularly effective for increasing bioavailability and bioactive component stability. SCOPE AND APPROACH This review article comprehensively describes new developments in elderberry extraction and encapsulation. Elderberry is largely employed in the food and pharmaceutical industries due to its health-promoting and sensory characteristics. Elderberry has traditionally been used as a diaphoretic, antipyretic, diuretic, antidepressant, and antitumor agent in folk medicine. KEY FINDINGS AND CONCLUSIONS Conventional extraction methods (e.g. maceration and Soxhelt extraction) as well as advanced green techniques (e.g. supercritical fluids, pulsed electric field, emulsion liquid extraction, microwave, and ultrasonic extraction) have been used to extract bioactives from elderberry. Over the other protective measures, encapsulation techniques are particularly recommended to protect the bioactive components found in elderberry. Microencapsulation (spray drying, freeze drying, extrusion, emulsion systems) and nanoencapsulation (nanoemulsions, solid lipid nanoparticles and nanodispersions, nanohydrogels, electrospinning, nano spray drying) approaches for elderberry bioactives have been examined in this regard.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Ali Ali Redha
- Chemistry Department, School of Science, Loughborough University, Loughborough, United Kingdom
| | - Yasaman Esmaeili
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
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10
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Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102822] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Srivastava S, Haider MF, Ahmad A, Ahmad U, Arif M, Ali A. Exploring Nanoemulsions for Prostate Cancer Therapy. Drug Res (Stuttg) 2021; 71:417-428. [PMID: 34157752 DOI: 10.1055/a-1518-6606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
Prostate carcinoma is typical cancer. It is the second most common cancer globally. The estimated new cases in 2020 was 191 930 and estimated deaths was 33 330. Age, family history, & genetic factors are major factors that drive prostate cancer. Although, for treating metastatic disease, the major therapies available are radiation,bisphosphonate, and palliative chemotherapy. But the major drawback is therapy is disease-driven and later becomes metastatic and requires treatment. The ability to revolutionize cancer treatment by major targeting vehicles via the exploration of nanoemulsion suggests a potential for cancer treatment. The unique property of a biphasic liquid dosage form called nanoemulsion to reach leaky tumor vasculature is due to its nano-meter oil-droplet size of 20-200 nm. Recent reporting on nanoemulsions disclose their embracing and lay alternative for re-purposing herbal and synthetic drugs and their combination especially for targeting prostate cancer formulating an obtainable nanomedicine. So, this article emphasizes the use of nanoemulsions incorporating therapeutic agents for successful and targeted delivery for prostate cancer.
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Affiliation(s)
| | | | - Afroz Ahmad
- Faculty of Pharmacy, Integral University, Lucknow, India
| | - Usama Ahmad
- Faculty of Pharmacy, Integral University, Lucknow, India
| | - Muhammad Arif
- Faculty of Pharmacy, Integral University, Lucknow, India
| | - Asad Ali
- Faculty of Pharmacy, Integral University, Lucknow, India
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12
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Manimaran V, Sivakumar PM, Narayanan J, Parthasarathi S, Prabhakar PK. Nanoemulsions: A Better Approach for Antidiabetic Drug Delivery. Curr Diabetes Rev 2021; 17:486-495. [PMID: 33297917 DOI: 10.2174/1573399817666201209095205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 10/06/2020] [Accepted: 10/27/2020] [Indexed: 11/22/2022]
Abstract
Conventional delivery of antidiabetic drugs faces many problems like poor absorption, low bioavailability, and drug degradation. Nanoemulsion is a unique drug technology, which is very suitable for the delivery of antidiabetic drugs. In recent years, the flaws of delivering anti-hypoglycaemic drugs have been overcome by choosing nanoemulsion drug technology. They are thermodynamically stable and also provide the therapeutic agent for a longer duration. Generally, nanoemulsions are made up of either oil-in-water or water-in-oil and the size of the droplets is from fifty to thousand nanometer. Surfactants are critical substances that are added in the manufacturing of nanoemulsions. Only the surfactants which are approved for human use can be utilized in the manufacturing of nanoemulsions. Generally, the preparation of emulsions includes mixing of the aqueous phase and organic phase and using surfactant with proper agitation. Nanoemulsions are used for antimicrobial drugs, and they are also used in the prophylaxis of cancer. Reduction in the droplet size may cause variation in the elastic and optical behaviour of nanoemulsions.
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Affiliation(s)
- V Manimaran
- Department of Pharmaceutics, SRM College of Pharmacy, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamilnadu-603203, India
| | | | - J Narayanan
- Department of Pharmacology, SRM College of Pharmacy, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamilnadu-603203, India
| | | | - Pranav Kumar Prabhakar
- Department of Allied Medical Sciences, Lovely Professional University, Phagwara Punjab-144411, India
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Barkat MA, Harshita, Rizwanullah M, Pottoo FH, Beg S, Akhter S, Ahmad FJ. Therapeutic Nanoemulsion: Concept to Delivery. Curr Pharm Des 2020; 26:1145-1166. [PMID: 32183664 DOI: 10.2174/1381612826666200317140600] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Accepted: 01/23/2020] [Indexed: 11/22/2022]
Abstract
Nanoemulsions (NEs) or nanometric-scaled emulsions are transparent or translucent, optically isotropic and kinetically stable heterogeneous system of two different immiscible liquids namely, water and oil stabilized with an amphiphilic surfactant having droplet size ranges up to 100 nm. They offer a variety of potential interests for certain applications: improved deep-rooted stability; excellent optical clarity; and, enhanced bioavailability due to its nanoscale of particles. Though there is still comparatively narrow insight apropos design, development, and optimization of NEs, which mainly stems from the fact that conventional characteristics of emulsion development and stabilization only partly apply to NEs. The contemporary article focuses on the nanoemulsion dosage form journey from concept to key application in drug delivery. In addition, industrial scalability of the nanoemulsion, as well as its presence in commercial and clinical practice, are also addressed.
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Affiliation(s)
- Md A Barkat
- Department of Pharmaceutics, College of Pharmacy, University of Hafr Al Batin, Al Jamiah, Hafr Al Batin 39524, Saudi Arabia
| | - Harshita
- Department of Pharmaceutics, College of Pharmacy, University of Hafr Al Batin, Al Jamiah, Hafr Al Batin 39524, Saudi Arabia
| | - Md Rizwanullah
- Formulation Research Lab, Department of Pharmaceutics, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
| | - Faheem H Pottoo
- Department of Pharmacology, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University (Formerly University of Dammam), 31441, Dammam, Saudi Arabia
| | - Sarwar Beg
- Nanomedicine Research Lab, Department of Pharmaceutics, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Sohail Akhter
- Le Studium research fellow for Centre de Biophysique Moléculaire (CBM)-CNRS, University of Orléans, UPR4301, Orléans, France
| | - Farhan J Ahmad
- Nanomedicine Research Lab, Department of Pharmaceutics, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
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Abstract
Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.
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15
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Ojha KS, Aznar R, O'Donnell C, Tiwari BK. Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2019.115663] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Milinčić DD, Popović DA, Lević SM, Kostić AŽ, Tešić ŽL, Nedović VA, Pešić MB. Application of Polyphenol-Loaded Nanoparticles in Food Industry. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1629. [PMID: 31744091 PMCID: PMC6915646 DOI: 10.3390/nano9111629] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/03/2019] [Accepted: 11/06/2019] [Indexed: 12/22/2022]
Abstract
Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
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Affiliation(s)
- Danijel D. Milinčić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Dušanka A. Popović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Steva M. Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Aleksandar Ž. Kostić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Živoslav Lj. Tešić
- Faculty of Chemistry, University of Belgrade, Studentski Trg, 12-16, 11158 Belgrade, Serbia;
| | - Viktor A. Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
| | - Mirjana B. Pešić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (D.D.M.); (D.A.P.); (S.M.L.); (A.Ž.K.); (V.A.N.)
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17
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Yang Y, Zhang T. Antimicrobial Activities of Tea Polyphenol on Phytopathogens: A Review. Molecules 2019; 24:molecules24040816. [PMID: 30823535 PMCID: PMC6413138 DOI: 10.3390/molecules24040816] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/22/2019] [Accepted: 02/23/2019] [Indexed: 02/07/2023] Open
Abstract
The use of natural antimicrobial compounds in crop production has gained much attention from consumers and the agricultural industry. Consequently, interest in more natural, non-synthetic antimicrobials as potential alternatives to conventional chemical pesticides to combat phytopathogens has heightened. Tea polyphenol (TP), a unique and highly important functional component of tea plants, has been reported to possess antimicrobial properties against a wide spectrum of plant pathogens. The aim of this review is to discuss the emerging findings on the mechanisms of antimicrobial action, and the antimicrobial properties of TP, including their major components, effectiveness, and synergistic effects. More studies, particularly field studies, are still necessary to establish conclusive evidence for the effectiveness of TP against phytopathogens. However, the basic conclusion from existing studies suggests that TP is a potential antimicrobial agent for pesticide reduction in agricultural systems.
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Affiliation(s)
- Yuheng Yang
- College of Plant Protection, Southwest University, Chongqing 400715, China.
| | - Tong Zhang
- College of Resources and Environment, Southwest University, Chongqing 400715, China.
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18
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Nikoo M, Regenstein JM, Ahmadi Gavlighi H. Antioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods. Compr Rev Food Sci Food Saf 2018; 17:732-753. [PMID: 33350134 DOI: 10.1111/1541-4337.12346] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/19/2022]
Abstract
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. (-)-Epigallocatechin-3-gallate (EGCG), a biologically active compound in green tea, has received considerable attention in recent years and is considered a potential alternative to synthetic food additives. EGCG has been shown to prevent the growth of different Gram-positive and Gram-negative bacteria responsible for food spoilage while showing antioxidant activity in food systems. This review focuses on recent findings related to EGCG separation techniques, modification of its structure, mechanisms of antioxidant and antimicrobial activities, and applications in preserving the quality and safety of foods.
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Affiliation(s)
- Mehdi Nikoo
- the Dept. of Pathobiology and Quality Control, Artemia and Aquaculture Research Inst., Urmia Univ., Urmia, West Azerbaijan, 57561-51818, Iran
| | - Joe M Regenstein
- Dept. of Food Science, Cornell Univ., Ithaca, N.Y., 14853-7201, U.S.A
| | - Hassan Ahmadi Gavlighi
- Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran
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19
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Saratale RG, Lee HS, Koo YE, Saratale GD, Kim YJ, Imm JY, Park Y. Absorption kinetics of vitamin E nanoemulsion and green tea microstructures by intestinal in situ single perfusion technique in rats. Food Res Int 2018; 106:149-155. [DOI: 10.1016/j.foodres.2017.12.076] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 12/25/2017] [Accepted: 12/28/2017] [Indexed: 02/07/2023]
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20
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Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2995-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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22
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Li J, Xiao Q, Huang Y, Ni H, Wu C, Xiao A. Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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23
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Puligundla P, Mok C, Ko S, Liang J, Recharla N. Nanotechnological approaches to enhance the bioavailability and therapeutic efficacy of green tea polyphenols. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.04.023] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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24
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Nanoemulsion: Concepts, development and applications in drug delivery. J Control Release 2017; 252:28-49. [PMID: 28279798 DOI: 10.1016/j.jconrel.2017.03.008] [Citation(s) in RCA: 606] [Impact Index Per Article: 86.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 03/03/2017] [Accepted: 03/04/2017] [Indexed: 01/07/2023]
Abstract
Nanoemulsions are biphasic dispersion of two immiscible liquids: either water in oil (W/O) or oil in water (O/W) droplets stabilized by an amphiphilic surfactant. These come across as ultrafine dispersions whose differential drug loading; viscoelastic as well as visual properties can cater to a wide range of functionalities including drug delivery. However there is still relatively narrow insight regarding development, manufacturing, fabrication and manipulation of nanoemulsions which primarily stems from the fact that conventional aspects of emulsion formation and stabilization only partially apply to nanoemulsions. This general deficiency sets up the premise for current review. We attempt to explore varying intricacies, excipients, manufacturing techniques and their underlying principles, production conditions, structural dynamics, prevalent destabilization mechanisms, and drug delivery applications of nanoemulsions to spike interest of those contemplating a foray in this field.
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Chikhoune A, Damjan Pavleca J, Shashkov M, Berroua Z, Chebbi K, Bougherra H, Zeroual B, Aliane K, Gagaoua M, Boudjellal A, Vovk I, Križman M. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anis Chikhoune
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Jan Damjan Pavleca
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mikhail Shashkov
- Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5; Novosibirsk 630090 Russian Federation
- Novosibirsk state University, 630090, Pyrogova st, 2; Novosibirsk 630090 Russian Federation
| | - Zahra Berroua
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Kaissa Chebbi
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Hind Bougherra
- Département de Génie des Procédés, Université Abderrahmane Mira; Laboratoire des Matériaux Organiques; Bejaia 06000 Algérie
| | - Brahim Zeroual
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Khellaf Aliane
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Mohammed Gagaoua
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Irena Vovk
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mitja Križman
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
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26
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Lante A, Tinello F, Lomolino G. The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2016.1166125] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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28
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Gadkari PV, Balaraman M. Extraction of catechins from decaffeinated green tea for development of nanoemulsion using palm oil and sunflower oil based lipid carrier systems. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Arrieta MP, Castro-López MDM, Rayón E, Barral-Losada LF, López-Vilariño JM, López J, González-Rodríguez MV. Plasticized poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends incorporated with catechin intended for active food-packaging applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10170-10180. [PMID: 25255375 DOI: 10.1021/jf5029812] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Active biobased packaging materials based on poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends were prepared by melt blending and fully characterized. Catechin incorporation, as antioxidant compound, enhanced the thermal stability, whereas its release was improved by the addition of acetyl(tributyl citrate) (ATBC) as plasticizer. Whereas the incorporation of ATBC resulted in a reduction of elastic modulus and hardness, catechin addition produced more rigid materials due to hydrogen-bonding interactions between catechin hydroxyl groups and carbonyl groups of PLA and PHB. The quantification of catechin released into a fatty food simulant and the antioxidant effectiveness after the release process were demonstrated. The effect of the materials' exposure to a food simulant was also investigated. PHB-added materials maintained their structural and mechanical properties after 10 days in a test medium that represents the worst foreseeable conditions of the intended use. Thus, plasticized PLA-PHB blends with catechin show their potential as biobased active packaging for fatty food.
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Affiliation(s)
- Marina Patricia Arrieta
- Instituto de Tecnologı́a de Materiales, Universitat Politècnica de Valencia , E-03801 Alcoy-Alicante, Spain
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