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Michailidou G, Zamboulis A, Bikiaris DN. Exploring the Blends' Miscibility of a Novel Chitosan Derivative with Enhanced Antioxidant Properties; Prospects for 3D Printing Biomedical Applications. Mar Drugs 2023; 21:370. [PMID: 37504901 PMCID: PMC10381676 DOI: 10.3390/md21070370] [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: 05/15/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/29/2023] Open
Abstract
Chitosan is a polysaccharide vastly examined in polymer science for its unique structure. In the present study, CS was derivatized with 2-methoxy-4vinylphenol (MVP) in four different ratios through a free radical reaction. The CS-MVP derivatives were characterized through FTIR, 1H-NMR, XRD, swelling, and solubility measurements. Owing to the enhanced antioxidant character of the MVP monomer, the antioxidant activity of the CS-MVP derivatives was assessed. In the optimum CS-MVP ratio, blends between CS and CS-MVP were prepared in ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, and 10:90 w/w, and their miscibility was examined by scanning electron microscopy (SEM) and viscosity measurements. In the optimum ratios, highly concentrated inks were prepared, and their viscosity measurements revealed the successful formation of highly viscous gels with shear thinning behavior. These inks could be appropriate candidates for biomedical and drug delivery applications.
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Affiliation(s)
- Georgia Michailidou
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Alexandra Zamboulis
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Dimitrios N Bikiaris
- Laboratory of Polymer and Colors Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
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Stoica F, Condurache NN, Aprodu I, Andronoiu DG, Enachi E, Stănciuc N, Bahrim GE, Croitoru C, Râpeanu G. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers. Food Chem X 2022; 15:100374. [PMID: 35782960 PMCID: PMC9240365 DOI: 10.1016/j.fochx.2022.100374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/17/2022] [Accepted: 06/18/2022] [Indexed: 11/30/2022] Open
Abstract
The microencapsulation of ROS extract was performed by gelation and freeze-drying. The powders were rich in valuable antioxidants, with over 80% EE for anthocyanins. Good stability of phytochemicals over storage and digestion was noticed. V2 powder’s functionality was tested by its addition to salad dressing. Our results are promising in developing multifunctional ingredients for foods.
In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulation efficiency (EE), phytochemical content, color, antioxidant activity, and microstructure. Storage and simulated digestion stability were also assessed. Two powders with high contents of bioactives and antioxidant activity were obtained. The highest EE was acquired for the powder with a higher polysaccharides concentration (V2). In addition, V2 exhibited the best storage stability. The in vitro studies demonstrated that increased carbohydrate concentration delivers the best anthocyanins protection. To prove its functionality, V2 was added to a salad dressing. The addition of powder has improved the concentration of biologically active compounds and the antioxidant activity of the salad dressings. These results support the assumption that microencapsulation may deliver bioactives from red onion skin as functional ingredients for value-added foods.
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Affiliation(s)
- Florina Stoica
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Nina Nicoleta Condurache
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Iuliana Aprodu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Doina Georgeta Andronoiu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Elena Enachi
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Gabriela Elena Bahrim
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
- Corresponding author at: Dunărea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Building E, Room 202, 800201 Galati, Romania.
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3
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Günter EA, Popeyko OV. Delivery system for grape seed extract based on biodegradable pectin-Zn-alginate gel particles. Int J Biol Macromol 2022; 219:1021-1033. [PMID: 35963355 DOI: 10.1016/j.ijbiomac.2022.08.040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/28/2022] [Accepted: 08/07/2022] [Indexed: 01/02/2023]
Abstract
Pectin-Zn-alginate gel particles from callus culture pectin with increased linearity and decreased rhamnogalacturonan I branching and degree of methylesterification had a higher gel strength and encapsulation capacity. An increase of the alginate concentration led to an increase in the particle gel strength. The grape seed extract (GSE) loaded and empty particles swelled slightly in the simulated gastric fluid (SGF) and gradually in the intestinal (SIF) fluid. The swelling degrees of the GSE-loaded and empty particles in the simulated colonic fluids (SCF) were decreased in the range SCF-7.0 (pH 7.0 + pectinase) > SCF-5.3 (pH 5.3 + pectinase) > SCF-2.3 (pH 2.3 + pectinase). The FTIR spectra indicated that GSE was embedded in the composite particles. Negligible leakage of GSE in SGF was shown. The increase in GSE release in SIF was due to the decrease in particle gel strength and increased swelling degree. The GSE release in fluids simulating the colon inflammation (SCF-2.3 and SCF-5.3) was similar, and it was lower than that in the SCF-7.0 simulating a healthy colon due to the increased gel strength. The percentage release of GSE increased slightly after exposure to different pH. Pectin-Zn-alginate hydrogel systems may be promising candidates for colon-targeted GSE delivery systems.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia
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4
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Stoica F, Condurache NN, Horincar G, Constantin OE, Turturică M, Stănciuc N, Aprodu I, Croitoru C, Râpeanu G. Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials. Antioxidants (Basel) 2022; 11:antiox11061048. [PMID: 35739945 PMCID: PMC9219925 DOI: 10.3390/antiox11061048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/22/2022] [Accepted: 05/24/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.
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Affiliation(s)
- Florina Stoica
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Nina Nicoleta Condurache
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Georgiana Horincar
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Oana Emilia Constantin
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Mihaela Turturică
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Iuliana Aprodu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania
- Correspondence: (C.C.); (G.R.); Tel.: +4-0336-130177 (G.R.)
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
- Correspondence: (C.C.); (G.R.); Tel.: +4-0336-130177 (G.R.)
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5
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Tchabo W, Kaptso GK, Bao G, Wang K, Afoakwah NA, Mbofung CM, Wang X. Impact of encapsulation techniques (drying methods and carrier materials) on the nutraceuticals release and absorption mechanism of mulberry leaf. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16730] [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)
- William Tchabo
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
- Department of Food Science and Nutrition National Advanced School of Agro‐Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon
| | - Giscard Kuate Kaptso
- Department of Social Economy and Family Management, Higher Technical Teacher’s Training College (HTTTC) University of Buea Buea Road Kumba Cameroon
- Department of Chemical Engineering School of Chemical Engineering and Mineral industries (EGCIM) University of Ngaoundere Ngaoundere Cameroon
| | - Guifeng Bao
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
| | - Kenuo Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
| | - Newlove A. Afoakwah
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences University for Development Studies Tamale NR Ghana
| | - Carl Moses Mbofung
- Department of Food Science and Nutrition National Advanced School of Agro‐Industrial Sciences (ENSAI) University of Ngaoundere Ngaoundere Cameroon
| | - Xiangyang Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou P.R. China
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Cui H, Si X, Tian J, Lang Y, Gao N, Tan H, Bian Y, Zang Z, Jiang Q, Bao Y, Li B. Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107073] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
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Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
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8
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Development and characterization of antimicrobial and antioxidant whey protein-based films functionalized with Pecan (Carya illinoinensis) nut shell extract. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100710] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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9
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Impact of Wall Materials on Physico-Chemical Properties and Stability of Eggplant Peels Anthocyanin Hydrogels. INVENTIONS 2021. [DOI: 10.3390/inventions6030047] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) were used as wall materials. The microcapsules were obtained by the gelation technique, followed by freeze-drying in order to obtain powders. Both experimental variants were analyzed in terms of phytochemical content, antioxidant activity, storage stability, and in vitro digestibility. Additionally, confocal microscopy was used to observe the encapsulation of the bioactive compounds from the eggplant peel extract into the selected matrices. The encapsulation efficiency of the powders varied from 64.67 ± 0.68% for variant 1 (V1) to 96.44 ± 3.43% for variant 2 (V2). Both powders presented high bioactive compound content with high antioxidant activity. V2 showed the highest stability within 28 days of storage, but also in the simulated digestive system.
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10
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 106] [Impact Index Per Article: 35.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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11
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Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00748-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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KANE A, ACHIR N, CISSE M, PALLET D, SAKHO M, DORNIER M. Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.29417] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Alé KANE
- Université Gaston Berger, Sénégal
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13
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Kuck LS, Noreña CPZ. Application of gum Arabic, β-cyclodextrin, and hydroxypropyl-β-cyclodextrin to microencapsulation by molecular inclusion of grape skin extract (Vitis labrusca var. Isabel). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luiza Siede Kuck
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
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14
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Vonasek EL, Choi AH, Sanchez J, Nitin N. Incorporating Phage Therapy into WPI Dip Coatings for Applications on Fresh Whole and Cut Fruit and Vegetable Surfaces. J Food Sci 2018; 83:1871-1879. [PMID: 29905930 DOI: 10.1111/1750-3841.14188] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/31/2018] [Accepted: 04/12/2018] [Indexed: 01/07/2023]
Abstract
There is a significant unmet need to develop antimicrobial solutions to reduce the risk of contamination in fresh produce. Bacteriophages have been proposed as a potential approach for controlling foodborne pathogens. This study evaluated the combination of edible dip coatings with T7 bacteriophages on whole and cut produce. The evaluation includes an assessment of phage loading, phage storage stability, antimicrobial activity, and phage stability during simulated gastric digestion on sliced cucumbers, sliced apples, and whole cherry tomatoes. In this evaluation, phages coated on fresh produce using edible whey protein isolate (WPI) were compared with phages coated from an aqueous suspension (control coating). The results demonstrated that WPI coatings load more phages than the control and enhanced phage stability during cold storage (4 °C) for cut apples and whole cherry tomatoes. Phage stability decreased by 1 to 3 log(PFU) in a simulated gastric environment. Phage antimicrobial activity against Escherichia coli BL21 decreased 2 to 4 log(CFU) of bacteria on cut apples and whole cherry tomatoes, while no significant bacterial reduction was observed for sliced cucumbers. Overall, the results show that WPI dip coating provides phage loading, stability, and antimicrobial activity to produce surfaces compared to the control coating, and thus may be considered an effective approach for extending phage therapy on fresh produce. PRACTICAL APPLICATION The practical application is to prevent bacterial cross contamination of fresh produce by using a combination of edible coating with bacteriophages. The results demonstrate enhanced loading and stability of phages on fresh produce when used in combination with an edible coating.
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Affiliation(s)
- Erica L Vonasek
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Angela H Choi
- Food Science and Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Juan Sanchez
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A
| | - Nitin Nitin
- Biological and Agricultural Engineering, Univ. of California, Davis, Davis, CA, 95616, U.S.A.,Food Science and Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
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15
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Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Villela-Castrejón J, Acosta-Estrada BA, Gutiérrez-Uribe JA. Microencapsulation of Corn Wastewater (Nejayote) Phytochemicals by Spray Drying and Their Release Under Simulated Gastrointestinal Digestion. J Food Sci 2017; 82:1726-1734. [DOI: 10.1111/1750-3841.13762] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 04/21/2017] [Accepted: 04/24/2017] [Indexed: 12/14/2022]
Affiliation(s)
- Javier Villela-Castrejón
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA; School of Engineering and Science, Av. Eugenio Garza Sada 2501, Monterrey; N.L. C.P. 64849 México
| | - Beatriz A. Acosta-Estrada
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA; School of Engineering and Science, Av. Eugenio Garza Sada 2501, Monterrey; N.L. C.P. 64849 México
| | - Janet A. Gutiérrez-Uribe
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA; School of Engineering and Science, Av. Eugenio Garza Sada 2501, Monterrey; N.L. C.P. 64849 México
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17
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Flores FP, Kong F. In Vitro Release Kinetics of Microencapsulated Materials and the Effect of the Food Matrix. Annu Rev Food Sci Technol 2017; 8:237-259. [DOI: 10.1146/annurev-food-030216-025720] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Floirendo P. Flores
- Institute of Food Science and Technology, University of the Philippines Los Baños, Laguna, Philippines 4031
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602
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18
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Jia Z, Dumont MJ, Orsat V. Encapsulation of phenolic compounds present in plants using protein matrices. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.05.007] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Wilkowska A, Ambroziak W, Adamiec J, Czyżowska A. Preservation of Antioxidant Activity and Polyphenols in Chokeberry Juice and Wine with the Use of Microencapsulation. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12924] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Agnieszka Wilkowska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science; Lodz University of Technology; Wólczańska 171/173 Łódź 90-924 Poland
| | - Wojciech Ambroziak
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science; Lodz University of Technology; Wólczańska 171/173 Łódź 90-924 Poland
| | - Janusz Adamiec
- Faculty of Process and Environmental Engineering; Lodz University of Technology; Łódź Poland
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science; Lodz University of Technology; Wólczańska 171/173 Łódź 90-924 Poland
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20
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Díaz-Bandera D, Villanueva-Carvajal A, Dublán-García O, Quintero-Salazar B, Dominguez-Lopez A. Assessing release kinetics and dissolution of spray-dried Roselle (Hibiscus sabdariffa L.) extract encapsulated with different carrier agents. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Venzon SS, Canteri MHG, Granato D, Junior BD, Maciel GM, Stafussa AP, Haminiuk CWI. Physicochemical properties of modified citrus pectins extracted from orange pomace. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4102-12. [PMID: 26139875 PMCID: PMC4486528 DOI: 10.1007/s13197-014-1419-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2014] [Accepted: 05/22/2014] [Indexed: 10/25/2022]
Abstract
Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.
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Affiliation(s)
- Simoni Spohr Venzon
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | | | - Daniel Granato
- />Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná Brazil
| | - Bogdan Demczuk Junior
- />Departamento Acadêmico de Alimentos (DALIM), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Giselle Maria Maciel
- />Departamento Acadêmico de Química e Biologia (DAQBi), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Ana Paula Stafussa
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
| | - Charles Windson Isidoro Haminiuk
- />Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Campus Campo Mourão, Brazil
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22
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Paini M, Aliakbarian B, Casazza AA, Perego P, Ruggiero C, Pastorino L. Chitosan/dextran multilayer microcapsules for polyphenol co-delivery. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2015; 46:374-80. [DOI: 10.1016/j.msec.2014.10.047] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Accepted: 10/21/2014] [Indexed: 11/26/2022]
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23
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Tavares GM, Croguennec T, Carvalho AF, Bouhallab S. Milk proteins as encapsulation devices and delivery vehicles: Applications and trends. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.02.008] [Citation(s) in RCA: 141] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Díaz-Bandera D, Villanueva-Carvajal A, Dublán-García O, Quintero-Salazar B, Dominguez-Lopez A. Release kinetics of antioxidant compounds from Hibiscus sabdariffaL. encapsulated in gelatin beads and coated with sodium alginate. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Daniel Díaz-Bandera
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario “El Cerrillo”, Apdo. Postal 435; Toluca; 50200; Estado de México; Mexico
| | - Adriana Villanueva-Carvajal
- Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales; Universidad Autónoma del Estado de México; Campus Universitario “El Cerrillo”, Apdo. Postal 435; Toluca; 50200; Estado de México; Mexico
| | - Octavio Dublán-García
- Facultad de Química; Universidad Autónoma del Estado de México; Avenida Paseo Tollocan S/N; Toluca; 50180; Estado de México; Mexico
| | - Baciliza Quintero-Salazar
- Facultad de Turismo y Gastronomía; Universidad Autónoma del Estado de México; Campus Universitario “El Cerrillo”. Km 15, Carr. Toluca-Ixtlahuaca, Entronque El Cerrillo; Toluca; 50200; Estado de México; Mexico
| | - Aurelio Dominguez-Lopez
- Facultad de Ciencias Agrícolas; Universidad Autónoma del Estado de México; Campus Universitario “El Cerrillo”. Km 15, Carr. Toluca-Ixtlahuaca, Entronque El Cerrillo. Apdo. Postal 435; Toluca; 50200; Estado de México; Mexico
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