Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins

Enhancing cotton fabric dyeing: Optimizing Mordanting with natural dyes and citric acid

This study investigates the optimization of fabric dyeing using natural dyes extracted from Clitoria ternatea, Cudrania javanensis, and Hibiscus sabdarifa by enhancing the mordanting process with citric acid. The principle of adding citric acid is as a crosslinker agent between cotton fabric and dye through an esterification reaction. A central composite design (CCD) of the response surface methodology (RSM) is employed to optimize parameters. Three mordanting variations and dyeing parameters, such as temperature and time, are considered. Results indicate that pre-mordanting yields superior outcomes, with optimal temperature and time at 65 °C and 82 min, respectively. Cotton fabric dyed with Cudrania javanensis and citric acid exhibits the highest color durability. This study successfully demonstrates the effectiveness of pre-mordanting, meta-mordanting, and post-mordanting methods with optimized conditions for achieving optimal coloring outcomes, particularly highlighting the efficacy of citric acid as a crosslinking agent.

Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate-Maltodextrin

This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate-maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and antioxidant properties and release behavior of spray-dried microparticles were assessed. Antioxidant, solubility, emulsifying, and foaming activities of modified WPC were increased compared to those of primary material. The results indicated that the particle size distribution varied depending on the type of carriers used, with the smallest particles formed by hydrolyzed WPC (HWPC). Binary blends of modified WPC-MD led to improved particle sizes. The spray-drying yield ranged from 64.1% to 85.0%, with higher yields observed for blends of MD with sonicated WPC (UWPC). Microparticles prepared from primary WPC showed irregular and wrinkled surfaces with indentations and pores, indicating a less uniform morphology. The UWPC as a wall material led to microparticles with increased small cracks and holes on their surface. However, HWPC negatively affected the integrity of the microparticles, resulting in broken particles with irregular shapes and surface cracks, indicating poor microcapsule formation. Encapsulating EO using WPC-MD increased the thermal stability of EO significantly, enhancing the degradation temperature of EO by 2 to 2.5-fold. The application of primary WPC (alone or in combination with MD) as wall materials produced particles with the lowest antioxidant properties because the EO cannot migrate to the surface of the particles. Enzymatic hydrolysis of WPC negatively impacted microparticle integrity, potentially increasing EO release. These findings underscore the crucial role of wall materials in shaping the physical, morphological, thermal, antioxidant, and release properties of spray-dried microparticles, offering valuable insights for microencapsulation techniques.

Characterization and investigation of cytotoxicity and antimicrobial properties of coencapsulated limonene and thymol into the Ferula assafoetida gum microparticles

Thymol (Th) and d-limonene (L) exhibit low stability and are prone to oxidation when exposed to air, light, humidity, and high temperatures. This study examined the coencapsulation of Th and L into Ferula assafoetida gum (AFG) microparticles. Scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analyzer (TGA) were done to characterize the obtained complexes. Furthermore, the encapsulation efficiency, antibacterial properties, cytotoxicity, and anticancer properties of both the free and encapsulated forms of L and Th were measured. For all samples, by increasing the percentage of bioactive compound (L, Th, and L-Th) from 2.5 to 5 % w/w, the EE was increased. FTIR and XRD analysis results demonstrated that Th and L were successfully incorporated into the AFG. Additionally, thermogravimetric analysis showed that in the thermal graphs of all samples, the first weight loss occurred between 30 °C and 160 °C, which was due to the evaporation of water. In the free L and Th graph, a sharp reduction peak was observed in which 80 % of compounds were lost. These reduction peaks disappeared in the thermal graphs of L: AFG and Th: AFG revealing that the thermal stability of Th and L was significantly increased upon their incorporation into the AFG. The inclusion of Th into the AFG also led to an increase in its antibacterial activity, while L exhibited acceptable antibacterial activity, albeit not as high as Th. Additionally, according to the MIC results, Th: AFG had the best antibacterial activity among all compounds, especially on gram-positive bacteria. According to the result of the MTT assay, there was a significant difference between the IC50 of free Th (123.4 μg/ml) and Th: AFG (2312 μg/ml), and free L (1762 μg/ml) and L: AFG (2480 μg/ml) showing that encapsulated Th and L into the AFG has decreased the cytotoxicity of free compounds against L929 cell line. Also, Th: AFG had the best anticancer activity against Hella and CT26 cell lines among all compounds. Finally, the flow cytometry analysis demonstrated that the encapsulated particles effectively eliminated cancer cells. The outcomes imply that AFG can be employed as a suitable delivery system to enhance the use of Th and L into the food and pharmaceutical industries.

Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives

Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.

Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications

Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.

Colloidal carriers of almond gum/gelatin coacervates for rosemary essential oil: Characterization and in-vitro cytotoxicity

The potential of almond gum and gelatin complex coacervates as a colloidal carrier for rosemary essential oil (REO) was investigated along with in-vitro gastrointestinal release and cytotoxicity. The optimum formulation (1 gelatin:2 almond gum and 7% (w/w) REO) was selected based on encapsulation efficiency (43.6%) and encapsulation yield (99.3%). The particle size was 6.9 µm with a high negative zeta-potential (-37.3 mV). FTIR and XRD data revealed that REO was properly loaded within carriers and there were interactions between gelatin and almond gum. Thermal stability of REO was enhanced after complex coacervation according to TGA. REO released slowly from carriers under simulated gastrointestinal fluid. Cytotoxicity of pure REO and REO-loaded complexes was evaluated on 4 T1 cell lines. Encapsulation of REO caused a reduction in toxicity. Overall, coacervates of gelatin-almond gum could be a promising carrier to enhance the application of bioactives in the food and drug industry with low toxicity.

Seed gum-based delivery systems and their application in encapsulation of bioactive molecules

Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60°C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules. PRACTICAL APPLICATION: The results of this study may contribute to the enhanced thermal stability of anthocyanins from barberry that can be used as a coloring agent in beverage and food systems. Moreover, it can be used in preparation of natural nutraceuticals and pharmaceuticals.

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat-soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat-soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.