1
|
Zhang Z, Zhang X, Li Y, Su W, Xu Q, Zhang S, Liang H, Ji C, Lin X. Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp. Food Chem 2024; 450:139472. [PMID: 38705103 DOI: 10.1016/j.foodchem.2024.139472] [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: 10/25/2023] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/07/2024]
Abstract
In this study, the electrospinning technique was used to co-encapsulate Quercetin (Qu) and Lactiplantibacillus plantarum 1-24-LJ in PVA-based nanofibers, and the effect of bioactive films on fish preservation was evaluated at the first time. The findings indicated that both Lpb. plantarum 1-24-LJ and Qu were successfully in the fibers, and co-loaded fibers considerably outperformed single-loaded fiber in terms of bacterial survival and antioxidant activity. Following fish preservation using the loaded fibers, significant reductions were observed in TVB-N, TBARS, and microbial complexity compared to the control group. Additionally, the co-loaded fibers more effectively reduced the counts of H2S-producing bacteria and Pseudomonas. In the future, fibers with both active substances and LAB hold promise as a novel approach for fish preservation.
Collapse
Affiliation(s)
- Zuoli Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang, China
| | - Xianhao Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yao Li
- Liaoning Province Key Laboratory of Pulp and Papermaking Engineering, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qian Xu
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, Xinjiang, China
| | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Huipeng Liang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Institute of Technology, China Resources Beer (Holdings) Company Limited, Room 306 China Resources Building No.8 Jianguomen North Avenue, Dongcheng District, Beijing 100005, China
| | - Chaofan Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
2
|
Alizadeh AM, Mohseni M, Gerami K, Gharavi-Nakhjavani M, Aminzare M, Rastegar H, Assadpour E, Hashempour-Baltork F, Jafari SM. Electrospun Fibers Loaded with Probiotics: Fundamentals, Characterization, and Applications. Probiotics Antimicrob Proteins 2024; 16:1099-1116. [PMID: 37882998 DOI: 10.1007/s12602-023-10174-3] [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] [Accepted: 10/10/2023] [Indexed: 10/27/2023]
Abstract
Increasing demand for safe, efficient, and eco-friendly solutions for pharmaceutical and food industries has led researchers to explore new approaches to bacterial storage. Several advantages make electrospinning (ES) a promising technique for food systems, including simple manufacturing equipment, a relatively low spinning cost, a wide variety of spinnable materials, and a mild process that is easily controlled, which allows continuous fabrication of ultrafine polymeric fibers at submicron or nanoscales without high temperatures or high pressures. This review briefly describes recent advances in the development of electrospun fibers for loading probiotics (PRB) by focusing on ES technology, its efficiency for loading PRB into fibers (viability, digestive stability, growth rate, release, thermal stability, and interactions of fibers with PRB), and the application of PRB-loaded fibers as active packaging (spoilage/microbial control, antioxidant effect, shelf life). Based on the literature reviewed, the incorporation of PRB into electrospun fibers is both feasible and functional. However, several studies have been limited to proof-of-principle experiments and the use of model biological products. It is necessary to conduct further research to establish the industrial applicability of PRB-loaded fibers, particularly in the fields of food and medicine.
Collapse
Affiliation(s)
- Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Mohseni
- Zanjan Applied Pharmacology Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Kosar Gerami
- Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Maryam Gharavi-Nakhjavani
- Department of Food Science and Technology, Central Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hossein Rastegar
- Cosmetic Products Research Center, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - 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
| | - Fataneh Hashempour-Baltork
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| |
Collapse
|
3
|
Simonič M, Slapničar Š, Trček J, Matijašić BB, Lorbeg PM, Vesel A, Zemljič LF, Peršin Fratnik Z. Probiotic Lactobacillus paragasseri K7 Nanofiber Encapsulation Using Nozzle-Free Electrospinning. Appl Biochem Biotechnol 2023; 195:6768-6789. [PMID: 36920716 DOI: 10.1007/s12010-023-04416-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Probiotics are live microorganisms that can have beneficial effects on humans. Encapsulation offers them a better chance of survival. Therefore, nozzle-free electrospinning was introduced for their embedding in nanofibrous material. Probiotic Lactobacillus paragasseri K7 in lyophilized and fresh form, with and without inulin as prebiotic, was added to a polymer solution of sodium alginate (NaAlg) and polyethylene oxide (PEO). Conductivity, viscosity, pH, and surface tension were determined to define the optimal concentration and volume ratio for smooth electrospinning. The success of the formed nanoscale materials was examined by scanning electron microscope (SEM), while the entrapment of probiotics in the nanofibrous mats was detected by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS). Spontaneous diffusion of bacteria from electrospun samples in PBS buffer pH 7.4 was studied by plate counting on MRS agar. By exposing polymer solutions containing L. paragasseri K7 and inulin to a high electric field, the nanofilm was formed on a polypropylene substrate, used as collecting material. When polymer solutions without inulin were used, the bead-like nanofibers may have become visible. The SEM results suggest that inulin, in addition to K7 strain, additionally lowers the conductivity of spinning macromolecular solution and hinders the nanofiber formation. The results of ATR-FTIR confirmed the presence of L. paragasseri K7 embedded in nanocomposites by the appearance of characteristic peaks. The samples containing the probiotic regardless of its form with inulin had similar surface composition, except that the sodium content was higher in the samples with fresh probiotic, probably due to greater and thus less easy embedding of the bacteria in NaAlg. Within 2 h, the largest amount of probiotic strain K7 was spontaneously released from the electrospun sample containing the inulin and probiotic in freeze-dried form (44%), while the amount released from the nanofibrous sample, which also contained the inulin and probiotic in fresh form, was significantly lower (21%). These preliminary results demonstrate the potential of nozzle-free electrospinning technology for the development of probiotic delivery systems for short-term use, such as feminine hygiene materials (tampons, pads, napkins).
Collapse
Affiliation(s)
- Marjana Simonič
- Laboratory of Water Physics and Membrane Processes, Faculty of Chemistry and Chemical Engineering, University of Maribor, 20000, Maribor, Slovenia
| | - Špela Slapničar
- Department of Inorganic Chemistry and Technology, National Institute of Chemistry, 1000, Ljubljana, Slovenia
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000, Maribor, Slovenia
| | - Bojana Bogovič Matijašić
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Petra Mohar Lorbeg
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Alenka Vesel
- Surface Engineering and Optoelectronics, Institut "Jožef Stefan", 1000, Ljubljana, Slovenia
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia
| | - Zdenka Peršin Fratnik
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia.
| |
Collapse
|
4
|
Nawaz A, Irshad S, Walayat N, Khan MR, Iqbal MW, Luo X. Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics. Foods 2023; 12:3194. [PMID: 37685127 PMCID: PMC10486385 DOI: 10.3390/foods12173194] [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: 08/03/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods.
Collapse
Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| | - Sana Irshad
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 310007, China;
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| |
Collapse
|
5
|
Ceylan Z, Atıcı C, Unal K, Meral R, Kutlu N, Babaoğlu AS, Dilek NM. A novel material for the microbiological, oxidative, and color stability of salmon and chicken meat samples: Nanofibers obtained from sesame oil. Food Res Int 2023; 170:112952. [PMID: 37316044 DOI: 10.1016/j.foodres.2023.112952] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/12/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Sesame oil nanofibers (diameter min: 286 max: 656nm), starting thermal degradation at 60 °C, were successfully obtained using the electrospinning technique in Türkiye. The distance, high voltage, and flow rate in electrospinning parameters were defined as 10 cm, 25 kV, and 0.065 mL/min. Mesophilic, psychrophilic bacteria, and yeast & molds counts of control group samples were higher (up to 1.21 log CFU/g) than those of salmon and chicken meat samples treated with sesame oil nanofibers. Thiobarbituric acid (TBA) value in control salmon meat samples stored for 8 days was defined between 0.56 and 1.48 MDA/kg (increase: 146%). However, the rise in TBA for salmon samples treated with sesame oil nanofibers was 21%. Also, nanofiber application for chicken samples limited the rapid oxidation up to 51.51% compared to control samples on the 8th day (p < 0.05). b* value (decline: 15.23 %) associated with rapid oxidation of the control group in salmon samples was more rapidly decreased than that of fish samples treated with sesame-nanofibers (b*: 12.01%) (p < 0.05). Chicken fillets b* values were more stable compared to control chicken meat samples for 8 days. Sesame oil-nanofiber application did not adversely affect the L* value color stability of all meat samples.
Collapse
Affiliation(s)
- Zafer Ceylan
- Bartın University, Science Faculty, Department of Molecular Biology and Genetics/Biotechnology, 74000, Bartın, Turkey.
| | - Cansu Atıcı
- Van Yüzüncü Yıl University, Institute of Science, Tuşba, Van, Turkey
| | - Kubra Unal
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, Konya, Turkey
| | - Raciye Meral
- Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, Tuşba, Van, Turkey
| | - Nazan Kutlu
- Van Yüzüncü Yıl University, Institute of Science, Department of Food Engineering, Tuşba, Van, Turkey
| | - Ali Samet Babaoğlu
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, Konya, Turkey
| | - Nazik Meziyet Dilek
- Selçuk University, Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Konya, Turkey
| |
Collapse
|
6
|
Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
Collapse
Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| |
Collapse
|
7
|
Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
Collapse
Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
| |
Collapse
|
8
|
Zhang Z, Su W, Li Y, Zhang S, Liang H, Ji C, Lin X. High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation. Food Res Int 2023; 167:112715. [PMID: 37087274 DOI: 10.1016/j.foodres.2023.112715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 03/01/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023]
Abstract
This study reports for the first time the co-encapsulation of probiotics and phycocyanin by electrospinning. SEM showed that the electrospun fibers exhibited a homogeneous, smooth surface and a circular shape. XRD and ATR-FTIR results showed that Lactiplantibacillus plantarum 1-24-LJ and Pc were co-embedded in the fibers and that the presence of L. plantarum 1-24-LJ promoted the encapsulation of phycocyanin. TG analysis showed that the addition of phycocyanin and L. plantarum 1-24-LJ improved the composite fiber's thermal stability. The fibers co-embedded with phycocyanin and L. plantarum 1-24-LJ had the highest DPPH and ABTS+ activity, indicating that the two may have synergistic antioxidant effects. After 28 days, the viability of the strain could still be above 6 log cfu/g, and the addition of phycocyanin could help to improve the strain's survivability. In this experiment, a co-embedding method for probiotics and antioxidants was proposed, which could effectively increase the survivability of probiotics and improve the antioxidant properties of the fibers.
Collapse
|
9
|
Ilomuanya MO, Bassey PO, Ogundemuren DA, Ubani-Ukoma UN, Tsamis A, Fan Y, Michalakis K, Angsantikul P, Usman A, Amenaghawon AN. Development of Mucoadhesive Electrospun Scaffolds for Intravaginal Delivery of Lactobacilli spp., a Tenside, and Metronidazole for the Management of Bacterial Vaginosis. Pharmaceutics 2023; 15:pharmaceutics15041263. [PMID: 37111748 PMCID: PMC10143884 DOI: 10.3390/pharmaceutics15041263] [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: 03/11/2023] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Bacterial vaginosis (BV) is an infection of the vagina associated with thriving anaerobes, such as Gardnerella vaginitis and other associated pathogens. These pathogens form a biofilm responsible for the recurrence of infection after antibiotic therapy. The aim of this study was to develop a novel mucoadhesive polyvinyl alcohol and polycaprolactone electrospun nanofibrous scaffolds for vaginal delivery, incorporating metronidazole, a tenside, and Lactobacilli. This approach to drug delivery sought to combine an antibiotic for bacterial clearance, a tenside biofilm disruptor, and a lactic acid producer to restore healthy vaginal flora and prevent the recurrence of bacterial vaginosis. F7 and F8 had the least ductility at 29.25% and 28.39%, respectively, and this could be attributed to the clustering of particles that prevented the mobility of the crazes. F2 had the highest at 93.83% due to the addition of a surfactant that increased the affinity of the components. The scaffolds exhibited mucoadhesion between 31.54 ± 0.83% and 57.86 ± 0.95%, where an increased sodium cocoamphoacetate concentration led to increased mucoadhesion. F6 showed the highest mucoadhesion at 57.86 ± 0.95%, as compared to 42.67 ± 1.22% and 50.89 ± 1.01% for the F8 and F7 scaffolds, respectively. The release of metronidazole via a non-Fickian diffusion-release mechanism indicated both swelling and diffusion. The anomalous transport within the drug-release profile pointed to a drug-discharge mechanism that combined both diffusion and erosion. The viability studies showed a growth of Lactobacilli fermentum in both the polymer blend and the nanofiber formulation that was retained post-storage at 25 °C for 30 days. The developed electrospun scaffolds for the intravaginal delivery of Lactobacilli spp., along with a tenside and metronidazole for the management of bacterial vaginosis, provide a novel tool for the treatment and management of recurrent vaginal infection.
Collapse
Affiliation(s)
- Margaret O Ilomuanya
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, Lagos 100213, Nigeria
| | - Peace O Bassey
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, Lagos 100213, Nigeria
| | - Deborah A Ogundemuren
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, Lagos 100213, Nigeria
| | - Uloma N Ubani-Ukoma
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, Lagos 100213, Nigeria
| | - Alkiviadis Tsamis
- Department of Mechanical Engineering, School of Engineering, University of Western Macedonia, 50100 Kozani, Greece
- School of Engineering, College of Science and Engineering, University of Leicester, Leicester LE1 7RH, UK
| | - Yuwei Fan
- Department of Restorative Sciences & Biomaterials, Henry M. Goldman School of Dental Medicine, Boston University, Boston, MA 02118, USA
| | - Konstantinos Michalakis
- Department of Restorative Sciences & Biomaterials, Henry M. Goldman School of Dental Medicine, Boston University, Boston, MA 02118, USA
| | | | - Abdulrahman Usman
- Department of Biotechnology and Pharmaceutical Microbiology, Faculty of Pharmacy, University of Lagos, Lagos 100213, Nigeria
| | - Andrew N Amenaghawon
- Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City 300287, Nigeria
| |
Collapse
|
10
|
Ghalehjooghi HD, Tajik H, Shahbazi Y. Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets. Int J Food Microbiol 2023; 384:109984. [DOI: 10.1016/j.ijfoodmicro.2022.109984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
|
11
|
Chang X, Liu D, Lambo MT. Nanofiber could deliver lactic acid bacteria to the intestine of ruminant in vitro experiment. J Anim Physiol Anim Nutr (Berl) 2023; 107:165-172. [PMID: 34726311 DOI: 10.1111/jpn.13660] [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: 08/19/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 01/10/2023]
Abstract
This study investigates the use of nanofiber microcapsules produced by electrostatic spinning as a carrier for the delivery of lactic acid bacteria (LAB) to the intestine of ruminants. We hypothesized that the LAB encapsulated into nanofiber microcapsules can be delivered to a ruminant's intestinal tract with little effect on the rumen fermentation and related bacteria. The in vitro experiment included three treatments: control group; 0.01g Lactobacillus acidophilus NCFM (L. acidophilus NCFM) encapsulated in nanofiber microcapsules by electrostatic spinning group (ELAN, 2.0 × 1011 CFU/g); and 0.01g L. acidophilus NCFM powder group (LANP, 2.0 × 1011 CFU/g), each incubated with 30 ml of buffer rumen fluid for 48h to determine the effect on rumen fermentation, then the abundance of L. acidophilus NCFM in the intestine was estimated using the modified in vitro three-step procedure. Treatment responses were statistically analysed using one-way ANOVA. The results showed that compared to the control, the ELAN group had a significant increase in pH (p < 0.05), while the LANP group had a non-significant decrease in pH (p > 0.05). LANP and ELAN groups had no significant influence on total volatile fatty acid and individual volatile fatty acids (p > 0.05), apart from isobutyric acid of both groups, which reduced (p < 0.05). ELAN group had a decreasing trend of gas production and dry matter digestion, while the LANP group increased them significantly (p < 0.05). During the 16h and 48h rumen incubation, compared with control, there was no significant change in all bacteria in the ELAN group (p > 0.05), while the LANP group increased the relative abundance levels of S. bovis, S. ruminantium, M. elsdenii, F. succinogenes, B. fibrisolvens, Lactobacillus, L. acidophilus NCFM (p < 0.05). In the intestinal part, compared with control, the relative abundance of L. acidophilus NCFM in the ELAN group increased significantly (p < 0.05), while the result was not observed in the LANP group. We concluded based on our findings that L. acidophilus NCFM could be protected by nanofiber microcapsules and delivered to the intestinal site with little influence on the rumen fermentation and bacterial community, suggesting nanofiber microcapsules prepared by electrospinning technology could be used as a carrier for rumen-protected study.
Collapse
Affiliation(s)
- Xiaofeng Chang
- College of Animal Science and Technology, Northeast Agriculture University, Harbin, Heilongjiang, China
| | - Dasen Liu
- College of Animal Science and Technology, Northeast Agriculture University, Harbin, Heilongjiang, China.,College of Science, Northeast Agriculture University, Harbin, Heilongjiang, China
| | - Modinat Tolani Lambo
- College of Animal Science and Technology, Northeast Agriculture University, Harbin, Heilongjiang, China
| |
Collapse
|
12
|
Fareed F, Saeed F, Afzaal M, Imran A, Ahmad A, Mahmood K, Shah YA, Hussain M, Ateeq H. Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4812-4821. [PMID: 36276519 PMCID: PMC9579235 DOI: 10.1007/s13197-022-05567-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 06/01/2023]
Abstract
In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P < 0.05) viability compared to free cells. Free cells lost their viability under simulated gastrointestinal conditions while encapsulated cells retained viability count above the therapeutic number (107 cfu).
Collapse
Affiliation(s)
- Faisal Fareed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aftab Ahmad
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | | | - Yasir Abbas Shah
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzammal Hussain
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| |
Collapse
|
13
|
Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Adv Colloid Interface Sci 2022; 307:102744. [PMID: 35878506 DOI: 10.1016/j.cis.2022.102744] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 07/16/2022] [Accepted: 07/17/2022] [Indexed: 11/22/2022]
Abstract
Alginate-based nanocarriers are propitious vehicles used for the delivery of bioactive compounds (bioactives). In this area, calcium alginate and sodium alginate are the most promising wall materials because they are nontoxic, comparatively cheap, simple in production, biocompatible and biodegradable. In this review, we have highlighted different alginate-based nanocarriers such as nanoparticles, nanofibers, nanoemulsions, nanocomplexes, and nanohydrogels; also entrapment of different bioactives within alginate nanocarriers and their bioavailability in the gastric environment has been comprehensively discussed. Being biopolymers, alginates can be exploited as emulsifiers/ encapsulants for entrapment and delivery of different bioactives such as vitamins, minerals, essential fatty acids, peptides, essential oils, bioactive oils, polyphenols and carotenoids. Furthermore, the use of alginate-based nanocarriers in combination with other polysaccharides/ emulsifiers was recognized as the most effective and favorable approach for the protection, delivery and sustained release of bioactives.
Collapse
|
14
|
Çiçek S, Özoğul F. Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. Crit Rev Food Sci Nutr 2022:1-24. [DOI: 10.1080/10408398.2022.2096563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Semra Çiçek
- Department of Agriculture Biotechnology, Ataturk University, Erzurum, Turkey
| | - Fatih Özoğul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| |
Collapse
|
15
|
Wang X, Gao S, Yun S, Zhang M, Peng L, Li Y, Zhou Y. Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application. Pharmaceuticals (Basel) 2022; 15:644. [PMID: 35631470 PMCID: PMC9144165 DOI: 10.3390/ph15050644] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/02/2022] [Accepted: 05/17/2022] [Indexed: 12/15/2022] Open
Abstract
Probiotics exhibit many health benefits and a great potential for broad applications in pharmaceutical fields, such as prevention and treatment of gastrointestinal tract diseases (irritable bowel syndrome), prevention and therapy of allergies, certain anticancer effects, and immunomodulation. However, their applications are limited by the low viability and metabolic activity of the probiotics during processing, storage, and delivery in the digestive tract. To overcome the mentioned limitations, probiotic delivery systems have attracted much attention. This review focuses on alginate as a preferred polymer and presents recent advances in alginate-based polymers for probiotic delivery systems. We highlight several alginate-based delivery systems containing various types of probiotics and the physical and chemical modifications with chitosan, cellulose, starch, protein, fish gel, and many other materials to enhance their performance, of which the viability and protective mechanisms are discussed. Withal, various challenges in alginate-based polymers for probiotics delivery systems are traced out, and future directions, specifically on the use of nanomaterials as well as prebiotics, are delineated to further facilitate subsequent researchers in selecting more favorable materials and technology for probiotic delivery.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Yanxia Zhou
- Marine College, Shandong University, Weihai 264209, China; (X.W.); (S.G.); (S.Y.); (M.Z.); (L.P.); (Y.L.)
| |
Collapse
|
16
|
Yaman M, Sar M, Ceylan Z. A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C. Food Chem 2022; 373:131447. [PMID: 34742049 DOI: 10.1016/j.foodchem.2021.131447] [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: 05/22/2021] [Revised: 09/15/2021] [Accepted: 10/18/2021] [Indexed: 11/29/2022]
Abstract
Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85-76%, and 87-79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).
Collapse
Affiliation(s)
- Mustafa Yaman
- Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Melika Sar
- Istanbul Sabahattin Zaim University, Graduate Education Institute of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Zafer Ceylan
- Van Yüzüncü Yıl University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van, Turkey.
| |
Collapse
|
17
|
Ceylan Z, Unal K, Kutlu N, Meral R, Balcı BA, Doğu Baykut E. A Novel Gastronomy Application Technique for
Ready‐to‐Eat
Salmon Meat Samples: Curcumin and Black Seed Oil Nanofibers with Sous Vide Cooking. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16538] [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]
Affiliation(s)
- Zafer Ceylan
- Yüzüncü Yıl University Faculty of Tourism, Department of Gastronomy and Culinary Arts, Tuşba Van Turkey
| | - Kubra Unal
- Selcuk University Faculty of Agriculture, Department of Food Engineering Konya Turkey
| | - Nazan Kutlu
- Yüzüncü Yıl University Institute of Science, Department of Graduated Program, Tuşba Van Turkey
| | - Raciye Meral
- Yüzüncü Yıl University Faculty of Engineering, Department of Food Engineering, Tuşba Van Turkey
| | | | - Esra Doğu Baykut
- Medeniyet University Faculty of Tourism, Department of Gastronomy and Culinary Arts Istanbul Turkey
| |
Collapse
|
18
|
CEYLAN Z, BUDAMA KİLİNC Y, YILMAZ A, ÜNAL K, ÖZDENİR B. Production of Rosmarinic Acid Nanoparticles, and Investigation of Anti-Oxidation Effects on Salmon Fish Meat. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2022. [DOI: 10.18596/jotcsa.1022787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
|
19
|
|
20
|
Cetinkaya T, Wijaya W, Altay F, Ceylan Z. Fabrication and characterization of zein nanofibers integrated with gold nanospheres. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
21
|
Chitosan nano-coating incorporated with green cumin (Cuminum cyminum) extracts: an active packaging for rainbow trout (Oncorhynchus mykiss) preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01278-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
22
|
Engineering of Vaginal Lactobacilli to Express Fluorescent Proteins Enables the Analysis of Their Mixture in Nanofibers. Int J Mol Sci 2021; 22:ijms222413631. [PMID: 34948426 PMCID: PMC8708671 DOI: 10.3390/ijms222413631] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 12/18/2022] Open
Abstract
Lactobacilli are a promising natural tool against vaginal dysbiosis and infections. However, new local delivery systems and additional knowledge about their distribution and mechanism of action would contribute to the development of effective medicine. This will be facilitated by the introduction of the techniques for effective, inexpensive, and real-time tracking of these probiotics following their release. Here, we engineered three model vaginal lactobacilli (Lactobacillus crispatus ATCC 33820, Lactobacillus gasseri ATCC 33323, and Lactobacillus jensenii ATCC 25258) and a control Lactobacillus plantarum ATCC 8014 to express fluorescent proteins with different spectral properties, including infrared fluorescent protein (IRFP), green fluorescent protein (GFP), red fluorescent protein (mCherry), and blue fluorescent protein (mTagBFP2). The expression of these fluorescent proteins differed between the Lactobacillus species and enabled quantification and discrimination between lactobacilli, with the longer wavelength fluorescent proteins showing superior resolving power. Each Lactobacillus strain was labeled with an individual fluorescent protein and incorporated into poly (ethylene oxide) nanofibers using electrospinning, as confirmed by fluorescence and scanning electron microscopy. The lactobacilli retained their fluorescence in nanofibers, as well as after nanofiber dissolution. To summarize, vaginal lactobacilli were incorporated into electrospun nanofibers to provide a potential solid vaginal delivery system, and the fluorescent proteins were introduced to distinguish between them and allow their tracking in the future probiotic-delivery studies.
Collapse
|
23
|
A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112387] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
24
|
Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
25
|
|
26
|
Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111854] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
27
|
|
28
|
Atraki R, Azizkhani M. Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102750] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
29
|
Chang X, Lambo MT, Liu D, Li X. The study of the potential application of nanofiber microcapsules loading lactobacillus in targeted delivery of digestive tract in vitro. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
30
|
Tahir A, Shabir Ahmad R, Imran M, Ahmad MH, Kamran Khan M, Muhammad N, Nisa MU, Tahir Nadeem M, Yasmin A, Tahir HS, Zulifqar A, Javed M. Recent approaches for utilization of food components as nano-encapsulation: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ali Tahir
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Niaz Muhammad
- National Agriculture Education College, Kabul, Afghanistan
| | - Mahr Un Nisa
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Adeela Yasmin
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Hafiza Saima Tahir
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Aliza Zulifqar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan
| | - Miral Javed
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou, People’s Republic of China
| |
Collapse
|
31
|
Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111433] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
32
|
Electrospinning as a novel strategy for the encapsulation of living probiotics in polyvinyl alcohol/silk fibroin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
33
|
Barajas-Álvarez P, González-Ávila M, Espinosa-Andrews H. Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
| | - Marisela González-Ávila
- Medical and Pharmaceutical Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
| |
Collapse
|
34
|
KAVAKEBI E, ANVAR AA, AHARI H, MOTALEBI AA. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.62720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
35
|
Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. Int J Biol Macromol 2021; 176:540-557. [PMID: 33607134 DOI: 10.1016/j.ijbiomac.2021.02.107] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/13/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022]
Abstract
Polysaccharides are omnipresent biomolecules that hold great potential as promising biomaterials for a myriad of applications in various biotechnological and industrial sectors. The presence of diverse functional groups renders them tailorable functionalities for preparing a multitude of novel bio-nanostructures. Further, they are biocompatible and biodegradable, hence, considered as environmentally friendly biopolymers. Application of nanotechnology in food science has shown many advantages in improving food quality and enhancing its shelf life. Recently, considerable efforts have been made to develop polysaccharide-based nanostructures for possible food applications. Therefore, it is of immense importance to explore literature on polysaccharide-based nanostructures delineating their food application potentialities. Herein, we reviewed the developments in polysaccharide-based bio-nanostructures and highlighted their potential applications in food preservation and bioactive "smart" food packaging. We categorized these bio-nanostructures into polysaccharide-based nanoparticles, nanocapsules, nanocomposites, dendrimeric nanostructures, and metallo-polysaccharide hybrids. This review demonstrates that the polysaccharides are emerging biopolymers, gaining much attention as robust biomaterials with excellent tuneable properties.
Collapse
Affiliation(s)
- Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
| | - Ijaz Gul
- School of Life Science and Technology, University of Electronic Science and Technology of China, Chengdu 610054, China
| | - Aneela Basharat
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
| | - Sarmad Ahmad Qamar
- Institute of Organic and Polymeric Materials, National Taipei University of Technology, Taipei 10608, Taiwan.
| |
Collapse
|
36
|
Determination of thermal, molecular changes, and functional properties in stabilized rice bran. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Abstract
In this study, stabilization was performed using three different oven temperatures (110, (T1) 130 (T2) and 150 °C(T3)) in the oven set at 10% moisture. The effect of stabilization on lipase activity, functional, and thermal properties of rice bran. Lipase activity of control (27.92 U/g) was to be higher than stabilized rice bran samples. Starch gelatinization peak temperature ranged from 70.05 (T3) to 85.09 °C (control). DPPH scavenging effect of control was 12.99 mmol TE. The highest DPPH radical scavenging effect value (15.72 mmol TE) was determined in the T3 sample. ABTS radical scavenging effect of stabilized samples significantly increased (p < 0.05) and the increase for T1, T2, and T3 was found to be 73, 75, and 77%, respectively. The highest ferulic (4284 μg/g) and p-coumaric acid (1180 μg/g) contents were determined in T3 and T1 samples, respectively. The content of bound ferulic and p-coumaric acids of stabilized rice bran samples was 2.41 and 2.33 times higher than control samples. While prolamine content was 3.38–4.18 mg/mL; glutelin content ranged from 4.45 to 5.11 mg/mL. An obvious state change during stabilization was observed in all samples around 70–85.9 °C. The results of the study revealed that stabilization might change the functional and thermal properties of rice bran.
Collapse
|
37
|
Ragavan ML, Das N. Nanoencapsulation of Saccharomycopsis fibuligera VIT-MN04 using electrospinning technique for easy gastrointestinal transit. IET Nanobiotechnol 2021; 14:766-773. [PMID: 33399107 DOI: 10.1049/iet-nbt.2020.0063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
In this study, probiotic yeast Saccharomycopsis fibuligera (S. fibuligera) VIT-MN04 was encapsulated with wheat bran fibre (WBF) and exopolysaccharide (EPS) along with 5% polyvinylpyrrolidone (PVP) using electrospinning technique for easy gastrointestinal transit (GIT). The electrospinning materials viz. WBF (10%), EPS (15%), PVP (5%) and electrospinning parameters viz. applied voltage (10 kV) and tip to collector distance (15 cm) were optimised using response surface methodology to produce fine nanofibres to achieve maximum encapsulation efficiency (100%) and GIT tolerance (97%). The probiotic yeast was successfully encapsulated in nanofibre and investigated for potential properties. The survival of encapsulated S. fibuligera VIT-MN04 was increased compared to the free cells during in vitro digestion. In addition, encapsulated yeast cells retained their viability during storage at 4°C for 56 days. The nanofibres were characterised using scanning electron microscopy, atomic force microscopy, X-ray diffraction, thermogravimetric analysis, zeta potential analysis and Fourier transform infrared spectroscopy followed by gas chromatography-mass spectrometry and nuclear magnetic resonance analysis. This work provides an efficient approach for encapsulation of probiotic yeast with the nanofibres which can also broaden the application of the prebiotic like WBF providing an idea for the efficient preparation of functional synbiotic supplements in the food industry.
Collapse
Affiliation(s)
- Mangala Lakshmi Ragavan
- Department of Biomedical Sciences, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India
| | - Nilanjana Das
- Department of Biomedical Sciences, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
| |
Collapse
|
38
|
Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/26/2023]
Abstract
Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.
Collapse
Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, Van, Turkey
| | - Elvan Ocak
- Faculty of Engineering, Department of Food Engineering, Yuzuncu Yil University, Van, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| |
Collapse
|
39
|
Šimat V, Elabed N, Kulawik P, Ceylan Z, Jamroz E, Yazgan H, Čagalj M, Regenstein JM, Özogul F. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits. Mar Drugs 2020; 18:E627. [PMID: 33317025 PMCID: PMC7764318 DOI: 10.3390/md18120627] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/29/2020] [Accepted: 12/05/2020] [Indexed: 12/11/2022] Open
Abstract
The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
Collapse
Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Avenue de la République, BP 77-1054 Amilcar, Tunisia;
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, 65080 Van, Turkey;
| | - Ewelina Jamroz
- Institute of Chemistry, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Hatice Yazgan
- Faculty of Veterinary Medicine, Cukurova University, 01330 Adana, Turkey;
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey
| |
Collapse
|
40
|
Mehdizadeh A, Shahidi SA, Shariatifar N, Shiran M, Ghorbani-HasanSaraei A. Evaluation of Chitosan-zein Coating Containing Free and Nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1855688] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Abbas Mehdizadeh
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Seyed-Ahmad Shahidi
- Medicinal Plants Research Center, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, Division of Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohamadreza Shiran
- The Health of Plant and Livestock Products Research Center, Mazandaran University of Medical Sciences, Sari, Iran
| | | |
Collapse
|
41
|
Ceylan Z, Meral R, Kose S, Sengor G, Akinay Y, Durmus M, Ucar Y. Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109965] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
42
|
Ramachandraiah K, Hong GP. Polymer Based Nanomaterials for Strategic Applications in Animal Food Value Chains. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1821212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, Sejong University, Seoul, Korea
| |
Collapse
|
43
|
Immobilization of vaginal Lactobacillus in polymeric nanofibers for its incorporation in vaginal probiotic products. Eur J Pharm Sci 2020; 156:105563. [PMID: 32976956 DOI: 10.1016/j.ejps.2020.105563] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 09/10/2020] [Accepted: 09/20/2020] [Indexed: 12/13/2022]
Abstract
Probiotic products require high number of viable and active microorganisms during storage. In this work, the survival of human vaginal Lactobacillus gasseri CRL1320 and Lactobacillus rhamnosus CRL1332 after nanofiber-immobilization by electrospinning with polyvinyl-alcohol, and during storage was evaluated. The optimization of bacterial immobilization and storage conditions using bioprotectors (skim milk-lactose and glycerol) and oxygen-excluding packaging was carried out, compared with lyophilization. After electrospinning, a higher survival rate of L. rhamnosus (93%) compared to L. gasseri (84%) was obtained in nanofibers, with high viable cells (>107 colony-forming unit/g) of the two probiotics in nanofibers stored at -20°C up to 14 days. The storage in oxygen-excluding packaging was an excellent strategy to extend the shelf-life of L. rhamnosus (up to 1.7 × 108 CFU/g) in nanofibers stored at 4°C during 360 days, with no addition of bioprotectives, resulting similar to freeze-dried-cells. L. rhamnosus was successfully incorporated into polymeric hydrophilic nanofibers with a mean diameter of 95 nm. The composite materials were characterized in terms of morphology, and their physicochemical and thermal properties assessed. Nanofiber-immobilized L. rhamnosus cells maintained the inhibition to urogenital pathogens. Thus, polymeric nanofiber-immobilized L. rhamnosus CRL1332 can be included in vaginal probiotic products to prevent or treat urogenital infections.
Collapse
|
44
|
Duman D, Karadag A. Inulin added electrospun composite nanofibres by electrospinning for the encapsulation of probiotics: characterisation and assessment of viability during storage and simulated gastrointestinal digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14744] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dilan Duman
- Food Engineering Department Yıldız Technical University 34210Esenler‐Istanbul Turkey
| | - Ayse Karadag
- Food Engineering Department Yıldız Technical University 34210Esenler‐Istanbul Turkey
| |
Collapse
|
45
|
Ceylan Z, Meral R, Alav A, Karakas CY, Yilmaz MT. Determination of textural deterioration in fish meat processed with electrospun nanofibers. J Texture Stud 2020; 51:917-924. [DOI: 10.1111/jtxs.12548] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Zafer Ceylan
- Department of Seafood Processing Technology, Faculty Fisheries Van Yüzüncü Yıl University Van Turkey
| | - Raciye Meral
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Aslıhan Alav
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Canan Yagmur Karakas
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
- Department of Industrial Engineering, Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia
| |
Collapse
|
46
|
Yu H, Liu W, Li D, Liu C, Feng Z, Jiang B. Targeting Delivery System for Lactobacillus Plantarum Based on Functionalized Electrospun Nanofibers. Polymers (Basel) 2020; 12:polym12071565. [PMID: 32679713 PMCID: PMC7407523 DOI: 10.3390/polym12071565] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/10/2020] [Accepted: 07/13/2020] [Indexed: 12/12/2022] Open
Abstract
With the increased interest in information on gut microbes, people are realizing the benefits of probiotics to health, and new technologies to improve the viability of probiotics are still explored. However, most probiotics have poor resistance to adverse environments. In order to improve the viability of lactic acid bacteria, polylactic acid (PLA) nanofibers were prepared by coaxial electrospinning. The electrospinning voltage was 16 kV, and the distance between spinneret and collector was 15 cm. The feed rates of the shell and core solutions were 1.0 and 0.25 mL/h, respectively. The lactic acid bacteria were encapsulated in the coaxial electrospun nanofibers with PLA and fructooligosaccharides (FOS) as the shell materials. Scanning electron microscopy, transmission electron microscopy, and laser scanning confocal microscopy showed that lactic acid bacteria were encapsulated in the coaxial electrospun nanofibers successfully. The water contact angle test indicated that coaxial electrospun nanofiber films had good hydrophobicity. An in vitro simulated digestion test exhibited that the survival rate of lactic acid bacteria encapsulated in coaxial electrospun nanofiber films was more than 72%. This study proved that the viability of probiotics can be improved through encapsulation within coaxial electrospun PLA nanofibers and provided a novel approach for encapsulating bioactive substances.
Collapse
Affiliation(s)
| | | | | | | | - Zhibiao Feng
- Correspondence: (Z.F.); (B.J.); Tel.: +86-451-5519-02-22 (Z.F.); +86-451-5519-09-74 (B.J.)
| | - Bin Jiang
- Correspondence: (Z.F.); (B.J.); Tel.: +86-451-5519-02-22 (Z.F.); +86-451-5519-09-74 (B.J.)
| |
Collapse
|
47
|
Karakaş CY, Özçimen D. A novel approach to production of Chlorella protothecoides oil-loaded nanoparticles via electrospraying method: Modeling of critical parameters for particle sizing. Biotechnol Appl Biochem 2020; 68:659-668. [PMID: 32592598 DOI: 10.1002/bab.1977] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 06/20/2020] [Indexed: 11/11/2022]
Abstract
Bioactive compounds in algae have chain rings that protect the tissue from chemical damage and disease symptoms. In addition, algal bioactive agents have the ability to stimulate the immune system, protective and therapeutic effects against many diseases, including various types of cancers, coronary heart disease, premature aging, and arthritis. These bioactive compounds also have antioxidant, anticoagulant, antiviral, and anti-inflammatory properties. It is very important to encapsulate these algal compounds for preserving bioactive properties. Two of the most efficient methods used for encapsulation are electrospraying and microemulsion techniques. Although electrospraying is a novel technique to produce nanoparticles in recent years, microemulsion is more conventional method compared with electrospraying. In this study, Chlorella protothecoides oil was encapsulated by using sodium alginate and chitosan biopolymers, and the effects of production parameters of electrospraying and microemulsion methods on the particle size and loading efficiency were investigated. Statistical modeling of critical parameters for particle sizing in microemulsion method and electrospraying technique, which is a novel approach to obtain microalgal oil-loaded nanoparticles, was also presented. It was seen that electrospraying is suitable for obtaining smaller nanoparticles (123.9-610 nm), homogeneous distribution, and higher oil loading efficiency (60%-77%) compared with microemulsion method (756.9-1128.2 nm and 57%-73%).
Collapse
Affiliation(s)
- Canan Yağmur Karakaş
- Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Esenler, Istanbul, Turkey
| | - Didem Özçimen
- Bioengineering Department, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, Esenler, Istanbul, Turkey
| |
Collapse
|
48
|
Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.690] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
49
|
Ceylan Z, Meral R, Cetinkaya T. Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches. Virusdisease 2020; 31:154-160. [PMID: 32656309 PMCID: PMC7289231 DOI: 10.1007/s13337-020-00611-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Accepted: 06/03/2020] [Indexed: 01/12/2023] Open
Abstract
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination.
Collapse
Affiliation(s)
- Zafer Ceylan
- Department of Seafood Processing Technology, Faculty of Fisheries, Van Yüzüncü Yıl University, 65080 Van, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Van, Turkey
| | - Turgay Cetinkaya
- Food Processing Department, Armutlu Vocational School, Yalova University, 77500 Yalova, Turkey
- Department of Food Engineering, Graduate School of Science and Engineering and Technology, Istanbul Technical University, 34467 Istanbul, Turkey
| |
Collapse
|
50
|
Roobab U, Batool Z, Manzoor MF, Shabbir MA, Khan MR, Aadil RM. Sources, formulations, advanced delivery and health benefits of probiotics. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|