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Nabeel Ahmad H, Yong Y, Wang S, Munawar N, Zhu J. Development of novel carboxymethyl cellulose/gelatin-based edible films with pomegranate peel extract as antibacterial/antioxidant agents for beef preservation. Food Chem 2024; 443:138511. [PMID: 38290302 DOI: 10.1016/j.foodchem.2024.138511] [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: 10/20/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 02/01/2024]
Abstract
Novel antioxidant and antibacterial composite films were fabricated by incorporating pomegranate peel extract (PPE) into gelatin and carboxymethyl cellulose matrices. Increasing PPE concentration significantly (p < 0.05) altered physical properties and improved UV (decrease in light transmission 87.30 % to 9.89 % at 400 nm) and water resistance, while FTIR and molecular docking results revealed hydrogen bonding between PPE and film matrix. PPE incorporation enhanced antioxidant activity up to 84.15 ± 0.12 % and also restricted gram-positive and gram-negative bacterial growth by 72.4 % and 65.9 % respectively after 24 h, measured by antimicrobial absorption assays. For beef packaging applications at refrigeration temperatures, PPE films were most effective at extending shelf-life up to 3 days, as evidenced by reduced total viable counts, total volatile basic nitrogen, weight loss, and pH changes compared to control films. Therefore, these antioxidant and antibacterial films have potential applications in food packaging to protect against mechanical stress, light exposure, microbial spoilage, and oxidative free radicals.
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Affiliation(s)
- Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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2
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Gorzin M, Saeidi M, Javidi S, Seow EK, Abedinia A. Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety. Int J Biol Macromol 2024; 270:132288. [PMID: 38735604 DOI: 10.1016/j.ijbiomac.2024.132288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 04/30/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
This study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.
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Affiliation(s)
- Mahdis Gorzin
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Mahboubeh Saeidi
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Sahar Javidi
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Eng-Keng Seow
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Food Science Research Group, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Integrative Pharmacogenomics Institute (iPROMISE), Universiti Teknologi MARA, Selangor Branch, 42300 Bandar Puncak Alam, Selangor, Malaysia
| | - Ahmadreza Abedinia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
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3
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Zhang H, Jia C, Xiao Y, Zhang J, Yu J, Li X, Hamid N, Sun A. Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles. Food Chem 2024; 439:138150. [PMID: 38100879 DOI: 10.1016/j.foodchem.2023.138150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/23/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinate (SC) and konjac glucomannan (KGM) with mulberry anthocyanin extract (MA). Atomic force microscopy (AFM) analysis showed SC encapsulated MA successfully. Multispectral techniques demonstrated the presence of hydrogen bonds and hydrophobic interactions in the nanoparticles. MA-SC-KGM ternary mixture improved storage stability, color stability and anthocyanin retention better compared to the MA-SC binary mixture. Notably, MA-SC-KGM nanoparticles significantly inhibited the thermal degradation of ACNs, improved pH stability, and showed stability and a slow-release effect in gastrointestinal digestion experiments. In addition, MA-SC-KGM nanoparticles were effective in scavenging DPPH· and ABTS+ free radicals, with enhanced stability and antioxidant capacity even during the heating process. This study successfully developed a novel MA-SC-KGM protein-polysaccharide composite material that effectively stabilized natural ACNs, expanding the application of ACNs in various industries.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingyue Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingwen Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Xinran Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China.
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Soutelino MEM, Silva ACDO, Rocha RDS. Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends. Antibiotics (Basel) 2024; 13:415. [PMID: 38786143 PMCID: PMC11117376 DOI: 10.3390/antibiotics13050415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024] Open
Abstract
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall's precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.
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Affiliation(s)
- Maria Eduarda Marques Soutelino
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Adriana Cristina de Oliveira Silva
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Ramon da Silva Rocha
- Food Engineering Department (ZEA), College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), 13635-900 Pirassununga, Brazil
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Tashakor AH, Rezaei A, Fouladseresht H, Mansury D. Characterization and investigation of cytotoxicity and antimicrobial properties of coencapsulated limonene and thymol into the Ferula assafoetida gum microparticles. Int J Biol Macromol 2024; 263:130338. [PMID: 38387626 DOI: 10.1016/j.ijbiomac.2024.130338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/10/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
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.
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Affiliation(s)
- Amir Hossein Tashakor
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
| | - Hamed Fouladseresht
- Department of Immunology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Davood Mansury
- Department of Microbiology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran.
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Ashrafi A, Ahari H, Asadi G, Nafchi AM. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions. J Food Sci 2024; 89:2158-2173. [PMID: 38488727 DOI: 10.1111/1750-3841.17019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 04/12/2024]
Abstract
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Zhang Y, Pu Y, Jiang H, Chen L, Shen C, Zhang W, Cao J, Jiang W. Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits. Food Chem 2024; 435:137534. [PMID: 37769562 DOI: 10.1016/j.foodchem.2023.137534] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/18/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation.
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Affiliation(s)
- Yiqin Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chaoyu Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Niaz T, Mackie A. Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomes. Food Funct 2024; 15:1627-1642. [PMID: 38247312 DOI: 10.1039/d3fo04123a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Recently, the use of biopolymers as coating material to stabilise phospholipid-based nanocarriers has increased. One such class of biopolymers is the dietary fibre beta-glucan (βG). In this study, we developed and characterized beta-carotene (βC) loaded βG coated nanoliposomes (GNLs) to investigate the effect of βG coating on the stability, controlled release, bioaccessibility, diffusion and subsequent absorption of the lipophilic active agent. The size, charge (Z-potential), and FTIR spectra were measured to determine the physicochemical stability of GNLs. βG coating reduced the bioaccessibility, provided prolonged release and improved the antioxidant activity of the nanoliposomes. Multiple particle tracking (MPT) data suggested that βC-GNLs were less diffusive in porcine intestinal mucus (PIM). Additionally, the microviscosity of the PIM treated with GNLs was observed to be higher (0.04744 ± 0.00865 Pa s) than the PIM incubated with uncoated NLs (0.015 ± 0.0004 Pa s). An Ex vivo experiment was performed on mouse jejunum to measure the absorption of beta-carotene from coated (βC-GNLs) and uncoated nanoliposomes (βC-NLs). Data showed that after 2 hours, 27.7 ± 1.3 ng mL-1 of βC encapsulated in GNLs and 61.54 ± 3 ng mL-1 of the βC encapsulated in uncoated NLs was absorbed by mouse intestinal mucosa. These results highlight that coating with βG stabilise NLs during gastrointestinal digestion and provides more sustained release of βC from nanoliposomes.
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Affiliation(s)
- Taskeen Niaz
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Alan Mackie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Saborirad S, Baghaei H, Hashemi-Moghaddam H. Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate. ULTRASONICS SONOCHEMISTRY 2024; 103:106778. [PMID: 38262176 PMCID: PMC10832609 DOI: 10.1016/j.ultsonch.2024.106778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/25/2024]
Abstract
In this study, the extraction and nanoencapsulation of mango peel extract (MPE) were investigated to enhance its stability and preserve its antioxidant properties. Initially, using the central composite design (CCD)-response surface methodology (RSM), optimal conditions for the extraction of MPE via an ultrasonic system were determined to be a temperature of 10.53 °C, a time of 34.35 min, and an ethanol concentration of 26.62 %. Subsequently, the extracted extract was spray-dried and nanoencapsulated using three types of coatings: maltodextrin, whey protein isolate (WPI), and their combination. The results showed that nanoencapsulation led to a significant improvement in the stability of phenolic compounds in the extract during storage compared to free extract. Furthermore, capsules prepared with the combined coating exhibited the highest levels of phenolic compounds and antioxidant activity. Therefore, it can be concluded that nanoencapsulation can serve as an effective method for preserving the bioactive properties of MPE.
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Affiliation(s)
- Shahram Saborirad
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Homa Baghaei
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
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Pham BTT, Hoang HNT, Trinh CD, Bui QTP, Phung TK, Nguyen TT. Development of gelatin/agarose active coatings functionalized with Ocimum gratissimum L. essential oil for enhancing storability of 'Booth 7' avocado. Int J Biol Macromol 2023; 253:127516. [PMID: 37866575 DOI: 10.1016/j.ijbiomac.2023.127516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/19/2023] [Accepted: 10/04/2023] [Indexed: 10/24/2023]
Abstract
Novel active coating from gelatin/agarose (GA) functionalized with Ocimum gratissimum L. essential oil (OGO) had been developed as a medium to evaluate their properties before being applied for avocado preservation. The resultant coating films showed enhanced mechanical, water-barrier, bactericidal, antioxidant, and UV-shielding properties by adding OGO. The best tensile strength (2.91 MPa) and flexibility (45.82 %) was found in the GA film containing 5 % (w/w) of OGO (GA-OGO-5). Furthermore, this coating formulation presented moderate antibacterial activities against Listeria, Pseudomonas, Salmonella, and Escherichia. The GA-OGO-5 coating film also divulged the highest hydrophobicity and adequate antioxidant function (30.75 μg/mL) and thus, was chosen to coat on 'Booth 7' avocados by dipping method. The GA-OGO-5 coating layers were to be efficient to decline the respiration rate of avocado during 6-day storage at 25 °C and 64 %RH. Peel color, weight loss (5.22 %), total soluble solids (8.14 %), and solution pH (6.79) at the end of storage also indicated that the GA-OGO-5 coating presented the best effectiveness for enhancing the storability of avocado as compared to uncoated and GA-treated fruit. Therefore, the GA-OGO coating has been considered as an alternative post-harvest technique to enhance the avocado storability and could be further commercialized for industry application.
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Affiliation(s)
- Bao-Tran Tran Pham
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
| | - Hong-Nhung Thi Hoang
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | | | - Quynh Thi Phuong Bui
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | - Thanh Khoa Phung
- Department of Chemical Engineering, School of Chemical and Environmental Engineering, International University, Ho Chi Minh City, Viet Nam; Vietnam National University, Ho Chi Minh, Viet Nam
| | - Thuong Thi Nguyen
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam.
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11
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [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: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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12
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Shamsaie P, Hosseini SE, Asadi G, Sharifan A. Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:584-589. [PMID: 37599342 DOI: 10.1007/s11130-023-01093-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/09/2023] [Indexed: 08/22/2023]
Abstract
There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107 CFU.ml-1) and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75 mg GAE/100 mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.
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Affiliation(s)
- Parisa Shamsaie
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Gholamhassan Asadi
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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13
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Guan L, Ma Y, Yu F, Jiang X, Jiang P, Zhang Y, Yuan C, Huang M, Chen Z, Liu L. The recent progress in the research of extraction and functional applications of basil seed gum. Heliyon 2023; 9:e19302. [PMID: 37662748 PMCID: PMC10472252 DOI: 10.1016/j.heliyon.2023.e19302] [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: 02/01/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
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Affiliation(s)
- Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Yunlong Ma
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Xue Jiang
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Pan Jiang
- College of Environment and Resources, Southwest University of Science and Technology, 621000, Mianyang, Sichuan Province, China
| | - Yajiao Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Mei Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Zhenxia Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Lei Liu
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
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Ghodke J, Ekonomou SI, Weaver E, Lamprou D, Doran O, Stratakos AC. The Manufacturing and Characterisation of Eugenol-Enclosed Liposomes Produced by Microfluidic Method. Foods 2023; 12:2940. [PMID: 37569209 PMCID: PMC10418319 DOI: 10.3390/foods12152940] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/27/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
In this study, liposomes enclosing eugenol were prepared using microfluidics. Two lipids-1,2-dimyristoyl-sn-glycero-3-phosphocholine, 18:0 (DSPC) and 2-dimyristoyl-sn-glycero-3-phosphocholine, 14:0 (DMPC)-and microfluidic chips with serpentine and Y-shaped micromixing designs were used for the liposomal formulation. Minimum bactericidal concentration (MBC) values indicated that eugenol was more effective against Gram-negative than Gram-positive bacteria. Four different flow-rate ratios (FRR 2:1, 3:1, 4:1, 5:1) were explored. All liposomes' encapsulation efficiency (EE) was determined: 94.34% for DSPC 3:1 and 78.63% for DMPC 5:1. The highest eugenol release of 99.86% was observed at pH 4, DMPC 3:1 (Y-shaped chip). Liposomes were physically stable at 4, 20 and 37 °C for 60 days as determined by their size, polydispersity index (PDI) and zeta potential (ZP). The most stable liposomes were observed at FRR 5:1 for DSPC. EE, stability, and eugenol release studies proved that the liposomal formulations produced can be used as delivery vehicles to increase food safety.
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Affiliation(s)
- Jessica Ghodke
- College of Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (J.G.); (S.I.E.); (O.D.)
| | - Sotirios I. Ekonomou
- College of Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (J.G.); (S.I.E.); (O.D.)
| | - Edward Weaver
- School of Pharmacy, Queen’s University Belfast, 97 Lisburn Road, Belfast BT9 7BL, UK; (E.W.); (D.L.)
| | - Dimitrios Lamprou
- School of Pharmacy, Queen’s University Belfast, 97 Lisburn Road, Belfast BT9 7BL, UK; (E.W.); (D.L.)
| | - Olena Doran
- College of Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (J.G.); (S.I.E.); (O.D.)
| | - Alexandros Ch. Stratakos
- College of Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK; (J.G.); (S.I.E.); (O.D.)
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15
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Asif Ali M, Khan N, Kaleem N, Ahmad W, Alharethi SH, Alharbi B, Alhassan HH, Al-Enazi MM, Razis AFA, Modu B, Calina D, Sharifi-Rad J. Anticancer properties of sulforaphane: current insights at the molecular level. Front Oncol 2023; 13:1168321. [PMID: 37397365 PMCID: PMC10313060 DOI: 10.3389/fonc.2023.1168321] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Accepted: 05/16/2023] [Indexed: 07/04/2023] Open
Abstract
Sulforaphane (SFN) is an isothiocyanate with multiple biomedical applications. Sulforaphane can be extracted from the plants of the genus Brassica. However, broccoli sprouts are the chief source of sulforaphane and are 20 to 50 times richer than mature broccoli as they contain 1,153 mg/100 g. SFN is a secondary metabolite that is produced as a result of the hydrolysis of glucoraphanin (a glucosinolate) by the enzyme myrosinase. This review paper aims to summarize and understand the mechanisms behind the anticancer potential of sulforaphane. The data was collected by searching PubMed/MedLine, Scopus, Web of Science, and Google Scholar. This paper concludes that sulforaphane provides cancer protection through the alteration of various epigenetic and non-epigenetic pathways. It is a potent anticancer phytochemical that is safe to consume with minimal side effects. However, there is still a need for further research regarding SFN and the development of a standard dose.
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Affiliation(s)
- Muhammad Asif Ali
- Department of Food Science and Human Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan
| | - Noohela Khan
- Department of Nutrition Sciences, Rashid Latif Medical College, Lahore, Pakistan
| | - Nabeeha Kaleem
- Department of Food Science and Human Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan
| | - Waqas Ahmad
- Department of Food Science and Human Nutrition, University of Veterinary & Animal Sciences, Lahore, Pakistan
| | - Salem Hussain Alharethi
- Department of Biological Science, College of Arts and Science, Najran University, Najran, Saudi Arabia
| | - Bandar Alharbi
- Department of Medical Laboratory Science, College of Applied Medical Sciences, University of Ha’il, Hail, Saudi Arabia
| | - Hassan H. Alhassan
- Department of Clinical Laboratory Science, College of Applied medical Sciences, Jouf University, Sakaka, Saudi Arabia
| | - Maher M. Al-Enazi
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Ahmad Faizal Abdull Razis
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Babagana Modu
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, University of Maiduguri, Maiduguri, Borno, Nigeria
| | - Daniela Calina
- Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, Craiova, Romania
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16
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Schneider G, Steinbach A, Putics Á, Solti-Hodován Á, Palkovics T. Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms 2023; 11:1364. [PMID: 37374865 DOI: 10.3390/microorganisms11061364] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/29/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Ákos Putics
- Central Laboratory, Aladár Petz Teaching Hospital, Vasvári Pál Street 2-4, H-9024 Győr, Hungary
| | - Ágnes Solti-Hodován
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Tamás Palkovics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
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17
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Saberi Riseh R, Gholizadeh Vazvani M, Hassanisaadi M, Thakur VK, Kennedy JF. Use of whey protein as a natural polymer for the encapsulation of plant biocontrol bacteria: A review. Int J Biol Macromol 2023; 234:123708. [PMID: 36806771 DOI: 10.1016/j.ijbiomac.2023.123708] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/21/2023]
Abstract
Climate changes, drought, the salinity of water and soil, the emergence of new breeds of pests and pathogens, the industrialization of countries, and environmental contamination are among the factors limiting the production of agricultural products. The use of chemicals (in the form of fertilizers, pesticides and fungicides) to enhance products against biotic and abiotic stresses has limitations. To eliminate the effects of agricultural chemicals, synthetic agrochemicals should be replaced with natural substances and useful microorganisms. To be more effective and efficient, plant biocontrol bacteria need a coating layer around themselves to protect them from adverse conditions. Whey protein, a valuable by-product of the cheese industry, is one of the important natural polymers. Due to its high protein content, safety, and biodegradability, whey can have many applications in agriculture and encapsulation of bacteria to resist pests and plant diseases. This compound is a rich source of amino acids that can activate plant defense systems and defense enzymes. Considering the amazing potentialities of formulation whey protein, this review attends to the efficiency of whey protein as coating layers on fruit and vegetables and in the packaging system to increase the shelf life of agricultural products against phytopathogens.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran.
| | - Mozhgan Gholizadeh Vazvani
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, 7718897111 Rafsanjan, Iran
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Edinburgh EH9 3JG, UK; School of Engineering, University of Petroleum & Energy Studies (UPES), Dehradun 248007, India; Centre for Research and Development, Chandigarh University, Mohali 140413, Punjab, India.
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8FF Tenbury Wells, United Kingdom.
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18
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Wu H, Wang J, Li T, Lei Y, Peng L, Chang J, Li S, Yuan X, Zhou M, Zhang Z. Effects of cinnamon essential oil-loaded Pickering emulsion on the structure, properties and application of chayote tuber starch-based composite films. Int J Biol Macromol 2023; 240:124444. [PMID: 37062380 DOI: 10.1016/j.ijbiomac.2023.124444] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/18/2023]
Abstract
The use of non-conventional starch sources to develop biodegradable and bioactive starch-based films have attracted increasing attention recently. In this study, a nonconventional chayote tuber starch (CTS) was functionalized by zein-pectin nanoparticle-stabilized cinnamon essential oil (CEO) Pickering emulsion (ZPCO) to develop a novel bioactive composite films for food packaging application. Results demonstrated that antibacterial ZPCO featuring long-term stability was successfully obtained. FTIR and SEM analyses suggested that ZPCO have favorable dispersibility and compatibility with CTS matrix. With ZPCO increasing, the transmittance, tensile strength, and moisture content of composite films decreased, whereas their elongation at break, antimicrobial and antioxidant activities increased. ZPCO added at an appropriate level (2 %) can improve water-resistance of the films and reduce water vapor permeability. More importantly, ZPCO can achieve a slower sustained-release of CEO from composite films into food simulants. Furthermore, the composite film containing 2 % ZPCO is safe and nontoxic as proved by cell cytotoxicity test, and it can significantly prolong the shelf life of ground beef by showing the lowest total volatile base nitrogen and best acceptable sensory characteristic. Overall, the incorporation of ZPCO into CTS films offers a great potential application as a bioactive material in the food packing.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China; College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Jie Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Ting Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Yuxiao Lei
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Lu Peng
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Jiaqi Chang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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Hosseini F, Motamedzadegan A, Raeisi SN, Rahaiee S. Antioxidant activity of nanoencapsulated chia ( Salvia hispanica L.) seed extract and its application to manufacture a functional cheese. Food Sci Nutr 2023; 11:1328-1341. [PMID: 36911828 PMCID: PMC10002955 DOI: 10.1002/fsn3.3169] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 12/23/2022] Open
Abstract
The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher. The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.
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Affiliation(s)
- Farinaz Hosseini
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil. Food Chem 2023; 401:134154. [DOI: 10.1016/j.foodchem.2022.134154] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/13/2022] [Accepted: 09/05/2022] [Indexed: 01/04/2023]
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21
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Naemeh K, Ali MS, Elham M, Akram A. Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01770-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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22
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Sustainable curdlan biosynthesis by Rahnella variigena ICRI91 via alkaline hydrolysis of Musa sapientum peels and its edible, active and modified hydrogel for Quercetin controlled release. Int J Biol Macromol 2023; 225:416-429. [PMID: 36375664 DOI: 10.1016/j.ijbiomac.2022.11.080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
Abstract
Despite the high demand for curdlan (Curd), its industrial implementation has not reached a mature stage due to the high cost of simple sugar feed stocks. Herein, Musa sapientum peels hydrolysate (MPH) was proposed for the first time as a sustainable medium for Curd generation and as an ameliorated functional biomaterial for quercetin (Quer) sustained release. In this study, banana peels have been hydrolysed by 3 % NaOH catalyst/ 60 °C, yielding high concentration of glucose 20.5 ± 0.04 and 24.3 ± 0.11 g/L and reducing sugar amount, respectively. Meanwhile, a novel local Rahnella variigena ICRI91 strain was isolated from soil, that was useful for Curd production and identified by 16S rRNA analysis. Furthermore, three-batch fermentation models were carried out using MPH for obtaining a sufficient yield of Curd. R. variigena ICRI91 accumulated a satisfactory Curd concentration; 10.3 ± 0.25 g/L; using 60 g/L MPH. On the other hand, the strain produced an impressive Curd yield; 21.5 ± 0.13 g/L with an attained productivity of 0.179 ± 0.01 g/L/h and a sugar consumption of 68 ± 0.25 % as the MPH content increased to 100 g/L. For the first time, Curd hydrogel was modified by different amount of Xylitol (Xyl), reaching good mechanical performance; 3.1 MPa and 75 % for tensile strength (TS) and elongation at break (EB), respectively. Curd/Xyl (3/5) hydrogel was then integrated with nanometer-sized quercetin nanocrystals (Quer NCs, 83 ± 0.12 nm) with high colloidal stability of -23 ± 0.05 mV. The interconnected H- bonding between Xyl and Curd was confirmed by FTIR and SEM. The generated biomaterial was tailored to exhibit a sustained Quer release over 72 h. It also has improved antibacterial efficacy against four bacterial pathogens compared to that of a free drug. In recognition of these merits, an edible polymeric nanomaterial has been proposed for the functional food and biomedicine sectors.
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Mousavi RS, Nateghi L, Soltani M, Asgarpanah J. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01732-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots. Food Chem 2022; 405:135015. [DOI: 10.1016/j.foodchem.2022.135015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 11/12/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022]
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Shakouri M, Salami M, Lim LT, Ekrami M, Mohammadian M, Askari G, Emam-Djomeh Z, McClements DJ. Development of active and intelligent colorimetric biopolymer indicator: anthocyanin-loaded gelatin-basil seed gum films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01640-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rajput K, Tawade S, Nangare S, Shirsath N, Bari S, Zawar L. Formulation, optimization, and in-vitro-ex-vivo evaluation of dual-crosslinked zinc pectinate-neem gum-interpenetrating polymer network mediated lansoprazole loaded floating microbeads. Int J Biol Macromol 2022; 222:915-926. [PMID: 36181884 DOI: 10.1016/j.ijbiomac.2022.09.216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/15/2022] [Accepted: 09/24/2022] [Indexed: 11/05/2022]
Abstract
Low methoxy pectin (LM pectin) suffers from burst release owing to its high swellability and solubility in water. Consequently, in ways to design an ideal drug delivery system, these obstacles must be surmounted. Therefore, the work aimed to design dual crosslinked LM pectin -neem gum (NG) mediated interpenetrating polymer network (IPN) floating mucoadhesive microbeads for lansoprazole (LNZ) gastro-retentive delivery. In short, LNZ-loaded floating microbeads were achieved by using the ionic gelation method wherein zinc acetate was preferred as a crosslinking agent. The optimization of IPN microbeads was performed employing a 32-factorial design wherein concentration of pectin and NG was considered as independent factors whereas dependant factors are entrapment efficiency and drug release. Importantly, carboxylic functionality of low methoxy (LM) pectin and hydroxylic functionality NG cross-linked with Zn+2 forms a 3D network. Diffractogram and thermogram revealed that conversion of drug from crystalline to amorphous form because of entrapment of drug within polymeric network. Anticipated floating microbeads showed that polymer concentration had considerable effect on drug encapsulation efficiency and drug release. Briefly, optimizing floating microbeads (Batch B:5) showed maximum drug entrapment (87.47 %) with a delayed drug release (69.20 %, at 8 h) due to formation of strong IPN. Moreover, it showed good mucoadhesive aptitude with goat stomach mucosa because of entanglement between gum and mucus layer. In addition, use of calcium silicate assists to modulate floating profile of IPN microbeads. Therefore, designing dual crosslinked zinc-pectinate-NG mediated IPN floating mucoadhesive microbeads will offer a new substitute for floating delivery.
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Affiliation(s)
- Kirti Rajput
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India
| | - Shraddha Tawade
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India
| | - Sopan Nangare
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India
| | - Nitin Shirsath
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India
| | - Sanjaykumar Bari
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India
| | - Laxmikant Zawar
- Department of Pharmaceutics, H. R. Patel Institute of Pharmaceutical Education and Research, Shirpur 425405, Maharashtra state, India.
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Bobasa EM, Srivarathan S, Phan ADT, Netzel ME, Cozzolino D, Sultanbawa Y. Influence of blanching on the bioactive compounds of Terminalia ferdinandiana Exell fruit during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01581-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
AbstractChanges in quality of fruits and vegetables during processing and storage might impact on the nutritional and economical value of food products. The present study aimed to evaluate the influence of blanching on the content of vitamin C and ellagic acid (EA) as the main bioactive compounds present in Kakadu plum (KP) fruits (Terminalia ferdinandiana) during storage at 40oC to mimic typical temperature when wild harvested. Changes in the profile of fatty acids, malondialdehyde (MDA) production, as a biomarker for lipid peroxidation, and antioxidant properties of KP fruits were evaluated. The results revealed that vitamin C decreased between 25 and 52% over the storage period. Statistically significant differences in the concentration of vitamin C were associated with temperature (p < 0.05) and blanching (p < 0.05), whereas no significant differences in EA during storage were observed. DPPH radical scavenging capacity and total phenolic content of both blanched and control samples decreased by 80% and 35%, respectively, at the end of the storage period compared to day 0. In addition, the change in DPPH activity is significantly correlated (Pearson R2 = 0.829, p ˂ 0.01) with the breakdown of ellagitannins. Furthermore, KP fruit demonstrated excellent antioxidative properties by reducing MDA production. It was concluded that blanching causes significant vitamin C loss whereas neither blanching nor long-term storage at elevated temperature affect the EA content. The results also indicate that the antioxidant compounds present in the KP fruits provided considerable protection against fatty acid oxidation during storage.
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Azarashkan Z, Motamedzadegan A, Ghorbani‐HasanSaraei A, Biparva P, Rahaiee S. Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract. Food Sci Nutr 2022; 10:4059-4072. [PMID: 36348770 PMCID: PMC9632186 DOI: 10.1002/fsn3.3001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/09/2022] [Accepted: 07/14/2022] [Indexed: 12/04/2022] Open
Abstract
This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.
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Affiliation(s)
- Zahra Azarashkan
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resource University Sari Iran
| | | | - Pourya Biparva
- Department of Basic Sciences Sari University of Agricultural Sciences and Natural Resources Sari Iran
| | - Somayeh Rahaiee
- Department of Microbial Biotechnology, Faculty of Biotechnology Amol University of Special Modern Technologies Amol Iran
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