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Asghari M, Sahari MA, Kia SJ, Tavakoli A, Barzegar M. Berberis integerrima bioactive molecules loaded in chitosan-based electrospun nanofibers for soybean oil oxidative protection. Int J Biol Macromol 2024; 268:131692. [PMID: 38702247 DOI: 10.1016/j.ijbiomac.2024.131692] [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: 02/11/2024] [Revised: 04/09/2024] [Accepted: 04/17/2024] [Indexed: 05/06/2024]
Abstract
Natural bioactive molecules such as phenolic acids and alkaloids play a crucial role in preserving the quality and safety of food products, particularly oils, by preventing oxidation. Berberis integerrima, a rich source of such antioxidants, has been explored in this study for its potential application in soybean oil preservation. Electrospun nanofibers, composed of polyvinyl alcohol and chitosan, were fabricated and loaded with an alcoholic extract of Berberis integerrima. The antioxidant activity of Berberis integerrima was evaluated, and the phenolic compounds contributing to its efficacy were identified and quantified. The physicochemical properties of the polyvinyl alcohol /chitosan/Berberis integerrima nanofibers, including morphology, crystallinity, functional groups, and thermal stability, were characterized. The results revealed that the polyvinyl alcohol/chitosan/Berberis integerrima nanofibers exhibited high antioxidant capacity and improved the stability of Berberis integerrima, indicating their potential as effective and biodegradable materials for food preservation. This study underscores the potential of harnessing natural antioxidants from Berberis integerrima in nanofibers to enhance the quality and safety of soybean oil.
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Affiliation(s)
- Mohsen Asghari
- Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
| | - Seyed Jalal Kia
- Department of Polymer Engineering and Color Technology, Amir Kabir University of Technology (Tehran Polytechnic), Tehran, Iran
| | - Atefeh Tavakoli
- Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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2
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Ceylan Z, Meral R, Alav A, Torusdağ G, Bildik F, Altay F. Combined Effects of Zein Nanofiber Coating Containing Laurel ( Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage. ACS OMEGA 2024; 9:8940-8946. [PMID: 38434834 PMCID: PMC10905579 DOI: 10.1021/acsomega.3c06318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 03/05/2024]
Abstract
In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
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Affiliation(s)
- Zafer Ceylan
- Science
Faculty, Department of Molecular Biology and Genetics/Biotechnology, Bartın University, Bartın 74100, Türkiye
| | - Raciye Meral
- Faculty
of Engineering, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Aslıhan Alav
- Institute
of Science, Department of Food Engineering, Van Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Gülşen
Berat Torusdağ
- Faculty
of Tourism, Department of Gastronomy, Van
Yuzuncu Yıl University, Tuşba, Van 65080, Türkiye
| | - Fatih Bildik
- Faculty
of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey
| | - Filiz Altay
- Faculty
of Chemical and Metallurgical Engieering, Department of Food Engineering, Istanbul Technical University, Maslak, Sarıyer, Istanbul 34469, Turkey
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3
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Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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5
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A review on the micro-encapsulation of phase change materials: classification, study of synthesis technique and their applications. JOURNAL OF POLYMER RESEARCH 2023. [DOI: 10.1007/s10965-022-03380-0] [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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Ali A, Yu L, Kousar S, Khalid W, Maqbool Z, Aziz A, Arshad MS, Aadil RM, Trif M, Riaz S, Shaukat H, Manzoor MF, Qin H. Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders. Front Nutr 2022; 9:1009807. [PMID: 36583211 PMCID: PMC9792498 DOI: 10.3389/fnut.2022.1009807] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
Crocin is a bioactive compound that naturally occurs in some medicinal plants, especially saffron and gardenia fruit. Different conventional and novel methods are used for its extraction. Due to some control conditions, recent methods such as ultrasonic extraction, supercritical fluid extraction, enzyme-associated extraction, microwave extraction, and pulsed electric field extraction are widely used because these methods give more yield and efficiency. Crocin is incorporated into different food products to make functional foods. However, it can also aid in the stability of food products. Due to its ability to protect against brain diseases, the demand for crocin has been rising in the pharmaceutical industry. It also contain antioxidant, anti-inflammatory, anticancer and antidepressant qualities. This review aims to describe crocin and its role in developing functional food, extraction, and bioavailability in various brain-related diseases. The results of the literature strongly support the importance of crocin against various diseases and its use in making different functional foods.
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Affiliation(s)
- Anwar Ali
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Liang Yu
- Department of Research and Development Office, Hunan First Normal University, Changsha, China,*Correspondence: Liang Yu
| | - Safura Kousar
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Afifa Aziz
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering, Syke, Germany
| | - Sakhawat Riaz
- Department of Home Economics, Government College University, Faisalabad, Pakistan,Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | - Horia Shaukat
- Xiangya School of Public Health, Central South University, Changsha, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China,School of Food Science and Engineering, South China University of Technology, Guangzhou, China,Muhammad Faisal Manzoor
| | - Hong Qin
- Xiangya School of Public Health, Central South University, Changsha, China,Hong Qin
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7
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Ahari H, Seifari FK. Saffron packaging: main factors to be considered. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01594-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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8
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Abdullah, Fang J, Liu X, Javed HU, Cai J, Zhou Q, Huang Q, Xiao J. Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles. Crit Rev Food Sci Nutr 2022; 64:1015-1042. [PMID: 36004584 DOI: 10.1080/10408398.2022.2113031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Prolamins are a group of storage proteins (zeins, kafirins, hordeins, secalins, gliadins, glutenins, and avenins) found in the endosperm of cereal grains and characterized by high glutamine and proline content. With the high proportion of nonpolar amino acids (40-80%) and peculiar solubility (alcohol (60-90%), acetic acid, and alkaline solutions), prolamins exhibit tunable self-assembly behaviors. In recent years, research practices of utilizing prolamins as green building materials of functional delivery vehicles to improve the health benefits of bioactive compounds have surged due to their attractive advantages (e.g. sustainability, biocompatibility, fabrication potential, and cost-competitiveness). This article covers the recent advances in self-assembly behaviors leading to the fabrication of nanoparticles, fibers, and films in the bulk water phase, at the air-liquid interface, and under the electrostatic field. Different fabrication methods, including antisolvent precipitation, evaporation induced self-assembly, thermal treatment, pH-modulation, electrospinning, and solvent casting for assembling nanoarchitectures as functional delivery vehicles are highlighted. Emerging industrial applications by mapping patents, including encapsulation and delivery of bioactive compounds and probiotics, active packaging, Pickering emulsions, and as functional additives to develop safer, healthier, and sustainable food products are discussed. A future perspective concerning the fabrication of prolamins as advanced materials to promote their commercial food applications is proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jieping Fang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Xidong Liu
- National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qize Zhou
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
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9
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Najafi Z, Bildik F, Şahin-Yeşilçubuk N, Altay F. Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning. Foods 2022; 11:foods11131860. [PMID: 35804674 PMCID: PMC9265943 DOI: 10.3390/foods11131860] [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: 06/07/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 12/02/2022] Open
Abstract
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.
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11
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The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113507] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Komijani M, Mohebbi M, Ghorani B. Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113328] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Gao R, Hu H, Shi T, Bao Y, Sun Q, Wang L, Ren Y, Jin W, Yuan L. Incorporation of gelatin and Fe 2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection. Curr Res Food Sci 2022; 5:677-686. [PMID: 35434649 PMCID: PMC9011025 DOI: 10.1016/j.crfs.2022.03.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 03/10/2022] [Accepted: 03/25/2022] [Indexed: 10/26/2022] Open
Abstract
In this study, blueberry anthocyanins, gelatin and Fe2+ were incorporated into zein matrix via electrospinning method to prepare colorimetric indicator films for monitoring milk freshness. Gelatin and Fe2+ were incorporated into the film to improve visual discrimination of indicator films' color changes in milk with different freshness degrees and in solution with pH 3-7. Results of SEM, FT-IR and XRD showed that there were intermolecular hydrogen bonds among components, which associated with the larger color difference of indicator films. UV-vis spectral analysis showed that blueberry anthocyanin solutions containing both gelatin and Fe2+ displayed the highest intensity absorption peaks. The optimal ability to distinguish the pH (3-7) of solutions was presented by the indicator film incorporating gelatin (1% (w/v)) and Fe2+ (0.07 mg/mL). Gelatin and Fe2+ increased the color-responsive sensitivity of the indicator film to pH. The film could be successfully used to detect the freshness of milk, whose color changes were visually perceivable: from purple black (fresh milk) to royal purple (spoiling milk) and then to violet red (spoiled milk). The color parameters (L*, a*, R, G and B) of the film revealed a high correlation with the pH/acidity of the milk during storage. The successful application of the indicator film embedding gelatin and Fe2+ for monitoring milk quality changes indicated that the addition of special substances could provide great potential for monitoring freshness and preparing intelligent packaging of food.
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Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.,Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Sha'anxi University of Technology, Hanzhong, Sha'anxi Province, 723001, China
| | - Huiling Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Lin Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Yuhan Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
| | - Wengang Jin
- Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Sha'anxi University of Technology, Hanzhong, Sha'anxi Province, 723001, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
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15
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Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09733-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta Cheese. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010120. [PMID: 35011352 PMCID: PMC8746351 DOI: 10.3390/molecules27010120] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/12/2022]
Abstract
In this study, the encapsulation of saffron extract (SE) was examined at four various concentrations of soy lecithin (0.5%–4% w/v) and constant concentration of SE (0.25% w/v). Particle size and zeta potential of liposomes were in the range of 155.9–208.1 nm and −34.6–43.4 mV, respectively. Encapsulation efficiency was in the range of 50.73%–67.02%, with the stability of nanoliposomes in all treatments being >90%. Encapsulated SE (2% lecithin) was added to ricotta cheese at different concentrations (0%, 0.125%, 1%, and 2% w/v), and physicochemical and textural properties of the cheese were examined. Lecithin concentration significantly (p ≤ 0.05) affected the particle size, zeta potential, stability, and encapsulation efficiency of the manufactured liposomes. In terms of chemical composition and color of the functional cheese, the highest difference was observed between the control cheese and the cheese enriched with 2% liposomal encapsulated SE. Hardness and chewiness increased significantly (p ≤ 0.05) in the cheeses containing encapsulated SE compared to the control cheese. However, there was no significant difference in the case of adhesiveness, cohesiveness, and gumminess among different cheeses. Overall, based on the findings of this research, liposomal encapsulation was an efficient method for the delivery of SE in ricotta cheese as a novel functional food.
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17
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Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101504] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Liqin T, Haocheng L, Jing W, Yujuan X, Wenni T, Lu L, Yuanshan Y, Xian L, Manqin F. Study on ultrahigh-pressure extraction technology on properties of yellow extract from gardenia fruit. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Coelho SC, Laget S, Benaut P, Rocha F, Estevinho BN. A new approach to the production of zein microstructures with vitamin B12, by electrospinning and spray drying techniques. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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20
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21
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Charles APR, Jin TZ, Mu R, Wu Y. Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:6027-6056. [PMID: 34435448 DOI: 10.1111/1541-4337.12827] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 07/14/2021] [Accepted: 07/26/2021] [Indexed: 12/21/2022]
Abstract
The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food's quality, safety, and shelf-life. Through electrospinning and electrospray, fibers and particles are encapsulated with bioactive compounds for active packaging applications. Understanding the principle behind electrohydrodynamics provides fundamentals in modulating the material's physicochemical properties based on the operating parameters. This review provides a deep understanding of electrospray and electrospinning, along with their advantages and recent innovations, from food packaging perspectives. The natural polymers suitable for developing active packaging films and coatings through electrohydrodynamics are intensely focused. The critical properties of the packaging system are discussed with characterization techniques. Furthermore, the limitations and prospects for natural polymers and electrohydrodynamic processing in active packaging are summarized.
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Affiliation(s)
- Anto Pradeep Raja Charles
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Richard Mu
- Interdisciplinary Graduate Engineering Research Institute, Tennessee State University, Nashville, Tennessee, USA
| | - Ying Wu
- Food and Animal Sciences Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, Tennessee, USA
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22
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Electrospinning of glutelin-hordein incorporated with Oliveria decumbens essential oil: Characterization of nanofibers. Colloids Surf B Biointerfaces 2021; 208:112058. [PMID: 34419808 DOI: 10.1016/j.colsurfb.2021.112058] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/07/2021] [Accepted: 08/16/2021] [Indexed: 02/08/2023]
Abstract
In this study, electrospinning of hordein and glutelin extracted from barley was carried out. Different ratios of the glutelin-hordein blends (25:75, 30:70, 35:65) were tested and the operation parameters including voltage, ejection flow rate and needle-to-collector distance were optimized. According to the scanning electron microscope images, the glutelin-hordein 25:75 blend generated at the voltage of 15 kV, the needle-to-collector distance of 150 mm and the ejection rate of 1 mL/h was selected for the fabrication of uniform nanofibers. The apparent viscosity at the ejection point was decreased with increasing the glutelin concentration from 25 to 35 %. Moreover, the Oliveria decumbens essential oil (ODEO) with different loading concentrations (2-4 % (v/v)) was incorporated into the protein blend. Fourier-transform infrared spectra demonstrated the occurrence of the interactions of proteins the ODEO. The encapsulation efficiency of ODEO in the nanofibers was 79.30 %. The presence of ODEO led to inhibition the growth of Staphylococcus aureus, Escherichia coli and Bacillus cereus in a synthetic medium. The optimal nanofibers showed high antioxidnat activity. The results herein showed the possibility of the production of electrospun nanofibers using barley proteins with promising (bio)functionalities for the active food packaging applications.
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Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein. Int J Food Microbiol 2021; 355:109337. [PMID: 34340156 DOI: 10.1016/j.ijfoodmicro.2021.109337] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 06/20/2021] [Accepted: 07/18/2021] [Indexed: 11/22/2022]
Abstract
In this study, the sustained-release of clove essential oil (CEO) loaded into the structure of electrospun zein was used as a biopreservative to extend the shelf life of Iranian white cheese. CEO was loaded at levels of 5, 7.5, and 10% w/w in the structure of electrospun nanofibers. In this study, a concentration of 35% w/v zein was used to produce electrospun fibers, and in the field emission scanning electron microscope (FESEM) it was observed that by increasing the loading of CEO from 5 to 10% w/w in the fiber structure, their diameter decreased from 517.96 ± 41.57 nm to 457.88 ± 32.45 nm. Although increasing the level of CEO reduced the diameter of the electrospun nanofibers, Young's modulus, tensile strength, and a higher level of CEO increased elongation at break of the films. The results of mechanical properties showed that by increasing the amount of CEO application in the structure of electrospun zein nanofibers from 5 to 10% w/w tensile strength from 8.18 ± 0.62 to 4.43 ± 0.86 MPa, and Young's modulus from 38.25 ± 2.81 to 27.25 ± 3.48 MPa decreased. Successful encapsulation of CEO in designed structures and the absence of adverse bonds between the encapsulant material (zein) and the core (CEO) were confirmed by the Fourier-transform infrared spectroscopy (FTIR) test. The in vitro sustained-release of the CEO in 8% w/v brine during 45 days of storage at 4 °C was modeled. The Fickian diffusion was the dominant release mechanism of the CEO and the Peppas-Sahlin model was the best model describing the essential oil release behavior. The electrospun films containing CEO were well able to suppress the growth of Listeria monocytogenes and Escherichia coli O157: H7 in samples of Iranian white cheese kept in 8% brine for 45 days at 4 °C. The samples treated with the electrospun film containing 7.5% w/w of CEO had the highest acceptability among different treatments.
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Dhiman A, Suhag R, Singh A, Prabhakar PK. Mechanistic understanding and potential application of electrospraying in food processing: a review. Crit Rev Food Sci Nutr 2021; 62:8288-8306. [PMID: 34039180 DOI: 10.1080/10408398.2021.1926907] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Electrospraying (ESPR) is a cost effective, flexible, and facile method that has been used in the pharmaceutical industry, and thanks to its wide variety of uses such as bioactive compound encapsulation, micronization, and food product coating, which have received a great attention in the food market. It uses a jet of polymer solution for processing food and food-derived products. Droplet size can be extremely small up to nanometers and can be regulated by altering applied voltage and flow rate. Compared to conventional techniques, it is simple, cost effective, uses less solvent and products are obtained in one step with a very high encapsulation efficiency (EE). Encapsulation provided using it protects bioactives from moisture, thermal, oxidative, and mechanical stresses, and thus provides them a good storage stability which will help in increasing the application of these ingredients in food formulation. This technique has an enormous potential for increasing the shelf life of fruit and vegetables through coating and improvement of eating quality. This study is aimed at overviewing the operating principles of ESPR, working parameters, applications, and advantages in the food sector. The article also covers new ESPR techniques like supercritical assisted ESPR and ESPR assisted by pressurized gas (EAPG) which have high yield as compared to conventional ESPR. This article is enriched with good information for research and development in ESPR techniques for development of novel foods.
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Affiliation(s)
- Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Rajat Suhag
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, India
| | - Pramod K Prabhakar
- Department of Food Science Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
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Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111020] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Jain A, Dasgupta N, Ranjan S, Singh V, Singh H, Purohit SD, Mishra NC, Yadav NP, Haque S, Mishra BN, Samanta SK. Whey protein based electrosprayed nanospheres for encapsulation and controlled release of bioactive compounds from Tinospora cordifolia extract. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Alehosseini E, Jafari SM, Shahiri Tabarestani H. Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles. Food Chem 2021; 354:129591. [PMID: 33756315 DOI: 10.1016/j.foodchem.2021.129591] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 02/03/2021] [Accepted: 03/06/2021] [Indexed: 02/07/2023]
Abstract
Recently, Pickering emulsions have been considered as an efficient method to maintain and protect the functional properties of essential oils against the harsh conditions. In this research, the encapsulation of d-limonene, as an aromatic component with several distinct properties, was conducted through optimizing the production of Pickering emulsions stabilized by chitosan nanoparticles (CSNPs) and using the response surface methodology; independent variables were different concentrations of CSNPs (0.43, 0.25, and 0.07% w/v) and ratio of d-limonene to Pickering emulsions (5, 15, and 25%). The stability of the emulsions increased at higher contents of the CSNPs. By increasing the concentration of CSNPs and ratio of d-limonene to Pickering emulsion, viscosity of Pickering emulsions was considerably increased. Considering the chemical interactions, thermal behaviors, and crystallinity of samples, CSNPs can be used as an appropriate stabilizer for d-limonene-loaded emulsions and a food grade delivery carrier for the bioactive compounds.
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Affiliation(s)
- Elham Alehosseini
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Hoda Shahiri Tabarestani
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Alinaqi Z, Khezri A, Rezaeinia H. Sustained release modeling of clove essential oil from the structure of starch-based bio-nanocomposite film reinforced by electrosprayed zein nanoparticles. Int J Biol Macromol 2021; 173:193-202. [PMID: 33482206 DOI: 10.1016/j.ijbiomac.2021.01.118] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 01/15/2021] [Accepted: 01/17/2021] [Indexed: 02/07/2023]
Abstract
Electrosprayed zein nanoparticles containing 10% (w/w) of clove essential oil (CEO) were prepared and then with different levels (5, 10, and 15% w/w) in the starch matrix were used. The incorporation of zein nanoparticles in the structure of starch-based bio-nanocomposites films was confirmed by Fourier transform infrared spectroscopy and field emission scanning electron microscopy. Increasing the level of application of zein bio-nanofillers in the starch film matrix increased thickness and contact angle. However, the use of electrosprayed zein nanoparticles loaded by CEO (EZN-CEO) up to 10% significantly (p < 0.05) reduced the water vapor permeability (WVP), but using 15% of the nanoparticles increased the WVP of the films significantly (p < 0.05). Increasing the EZN-CEO up to 10% significantly (p < 0.05) increased the tensile strength and Young's modulus and reduced the elongation at break of the films. Sustained release of CEO from the bio-nanocomposites showed that the most release of the CEO occurs in 10% ethanol medium. The Fickian diffusion was the predominant mechanism in the release of the CEO, and the Peleg model was selected as the best one to explain the release behavior. The structures designed in this study can be used as an edible coating and bio-preservative in perishable food products.
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Affiliation(s)
- Zhila Alinaqi
- Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Akram Khezri
- Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Hassan Rezaeinia
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, P.O. Box: 91895-157-356, Mashhad, Iran.
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Perinelli DR, Palmieri GF, Cespi M, Bonacucina G. Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update. Molecules 2020; 25:E5878. [PMID: 33322621 PMCID: PMC7763935 DOI: 10.3390/molecules25245878] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 12/12/2022] Open
Abstract
Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
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Affiliation(s)
- Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy; (G.F.P.); (M.C.); (G.B.)
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Alehosseini E, Jafari SM. Nanoencapsulation of phase change materials (PCMs) and their applications in various fields for energy storage and management. Adv Colloid Interface Sci 2020; 283:102226. [PMID: 32781300 DOI: 10.1016/j.cis.2020.102226] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 01/05/2023]
Abstract
Today, the use of phase change materials (PCMs) with remarkable properties for energy storage and development of engineering systems is an extremely important topic, due to enhanced demand for energy consumption. PCMs could be generally subdivided into solid-liquid, liquid-gas, solid-gas, and solid-solid groups. It should be noted that since there is no single excellent PCM that comprises all the suitable physical, chemical, kinetic, thermal, and economic properties, PCMs could be improved by incorporating some additives, modifying PCM structures, and optimizing the storage systems. Nanoencapsulation of PCMs, as an effective technique, can increase their thermal conductivity, barricades their leak during the melting operation, and their possible interactions with the surrounding matrix. Furthermore, there are several methods for fabricating nanocapsules loaded with PCMs including chemical (i.e., emulsion polymerization, mini-emulsion polymerization, in situ polymerization, and interfacial polymerization), physicochemical (sol-gel entrapment), and physicomechanical techniques (electrohydrodynamic processes). Accordingly, the energy storage and release of nanoencapsulated PCMs has been become an important field in many applications such as electronic devices, food industry, buildings, solar energy storage, heat exchangers, packed bed designs, space systems, textiles, etc. This study has been focused on various PCMs, their nanoencapsulation methods, phase change fibers, as well as their potential applications in energy storing and management goals in various fields.
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Niu B, Shao P, Feng S, Qiu D, Sun P. Rheological aspects in fabricating pullulan-whey protein isolate emulsion suitable for electrospraying: Application in improving β-carotene stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109581] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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32
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Göksen G, Fabra MJ, Ekiz HI, López-Rubio A. Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107133] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Topuz F, Uyar T. Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. Food Res Int 2020; 130:108927. [DOI: 10.1016/j.foodres.2019.108927] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/19/2022]
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34
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Poultry Shelf-Life Enhancing Potential of Nanofibers and Nanoparticles Containing Porphyra dioica Extracts. COATINGS 2020. [DOI: 10.3390/coatings10040315] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Aqueous extracts of commercially available red macroalgae Porphyra dioica were integrated as inner coatings of food-grade polypropylene (PP) films through use of electrospinning and electrospraying technologies. Two coating formulations (A = 5 wt% P. dioica extract and 7.5 wt% polyvinyl alcohol (PVA); B = 1 wt% P. dioica extract, 1 wt% PVA, and 17% gelatine) were evaluated as to their capacity to delay spoilage of minced chicken breasts, through monitoring of microbial growth (total mesophile aerobic colony counts), colour stability, lipid oxidation (thiobarbituric acid reactive substances (TBARS)), and sensory analysis over a 4-day refrigerated storage. Scanning electron microscopy (SEM) imaging revealed an increased nanofiber and nanoparticle density on extract-enriched fibers, without compromise to their morphology or the homogeneity of the coatings. Total microbial counts on coating B samples was significantly (p < 0.001) reduced compared to uncoated plastic wraps. The coated samples also exhibited fewer colour degradation, though the coatings did not differ substantially from uncoated plastic wrap. Sensory analysis test subjects successfully distinguished the raw samples based on their treatment and gave a positive approval rating (66.7%) to the extract-enriched coatings when asked about edibility post storage.
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Berardi A, Abdel Rahim S, Bisharat L, Cespi M. Swelling of Zein Matrix Tablets Benchmarked against HPMC and Ethylcellulose: Challenging the Matrix Performance by the Addition of Co-Excipients. Pharmaceutics 2019; 11:pharmaceutics11100513. [PMID: 31590273 PMCID: PMC6836314 DOI: 10.3390/pharmaceutics11100513] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/25/2019] [Accepted: 09/28/2019] [Indexed: 12/12/2022] Open
Abstract
Zein is an insoluble, yet swellable, biopolymer that has been extensively studied for its applications in drug delivery. Here, we screened the effect of co-excipients on the swelling and drug release of zein tablets. All throughout the study the behavior of zein was benchmarked against that of hydroxypropyl methylcellulose (HPMC) and ethylcellulose (EC). Tablets containing either zein, HPMC, or EC alone or in combination with co-excipients, namely lactose, dicalcium phosphate (DCP), microcrystalline cellulose (MCC), polyvinylpyrrolidone (PVP), or sodium lauryl sulfate (SLS) were prepared by direct compression. Matrix swelling was studied by taking continuous pictures of the tablets over 20 h, using a USB microscope connected to a PC. The overall size change and the axial and radial expansion of the tablets were automatically extrapolated from the pictures by image analysis. Moreover, drug release from tablets containing ternary mixtures of zein, co-excipients and 10% propranolol HCl was also studied. Results showed that zein matrices swelled rapidly at first, but then a plateau was reached, resulting in an initial rapid drug burst followed by slow drug release. HPMC tablets swelled to a greater extent and more gradually, providing a more constant drug release rate. EC did not practically swell, giving a nearly constant drug release pattern. Among the additives studied, only MCC increased the swelling of zein up to nearly three-fold, and thus suppressed drug burst from zein matrices and provided a nearly constant drug release over the test duration. Overall, the incorporation of co-excipients influenced the swelling behavior of zein to a greater extent compared to that of HPMC and EC, indicating that the molecular interactions of zein and additives are clearly more complex and distinct.
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Affiliation(s)
- Alberto Berardi
- Department of Pharmaceutical Sciences and Pharmaceutics, Faculty of Pharmacy, Applied Science Private University, Amman 11931, Jordan.
| | - Safwan Abdel Rahim
- Department of Pharmaceutical Sciences and Pharmaceutics, Faculty of Pharmacy, Applied Science Private University, Amman 11931, Jordan.
| | - Lorina Bisharat
- Department of Pharmaceutics and Pharmaceutical Technology, School of Pharmacy, The University of Jordan, Amman 11942, Jordan.
| | - Marco Cespi
- School of Pharmacy, University of Camerino, 62032 Camerino (MC), Italy.
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Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.003] [Citation(s) in RCA: 106] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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