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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Mohammed NK, Ahmad NH, Muhialdin BJ, Meor Hussin AS. Modulating of microencapsulated virgin coconut oil-based creamer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:528-538. [PMID: 38327854 PMCID: PMC10844180 DOI: 10.1007/s13197-023-05860-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
This work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine its antioxidant properties and oxidative stability during different storage conditions. Evaluation of the physicochemical properties of spray dry VCO and oxidative stability of the VCO creamer were performed using peroxide value (PV), antioxidant activity (DPPH), and total phenolic content (TPC) at 25, 4, and 25 °C, respectively, for 8 weeks. Agglomeration process has improved the agglomerated VCO creamer's properties in terms of moisture content (4.34%), solubility (85.2%), water activity (0.32%), and bulk density (0.36 g/cm3). The morphology of agglomerated VCO creamer showed cluster and irregular shapes with enlargement in the particle size, (d32) 395 µm and (d43) 426 µm. The overall oxidative results showed stability for the agglomerated VCO creamer stored at 4 °C in terms of TPC, DPPH and PV over 8 weeks followed by creamer stored at 25 °C which had similar stability with slight differences. The creamer stored at 38 °C showed rapid degradation for all oxidation tests from week 2 onwards. Agglomeration technology has indicated to be effective in the stabilization of virgin coconut oil against lipid oxidation and prolonging its shelf-life. Graphical abstract
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Affiliation(s)
| | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Belal J. Muhialdin
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA 91768 USA
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
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Naziruddin M, Kian L, Jawaid M, Aziman N, Yusof N, Abdul-Mutalib N, Sanny M, Fouad H, Tverezovskaya O. Development of encapsulated sage extract powder: Inter-comparison with commercially available powder for physical properties and metabolites composition. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Nigella sativa (Black Seed) as a Natural Remedy against Viruses. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.1.26] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The currently available antiviral agents are associated with serious adverse effects, coupled with the increasing rate of viral resistance to the existing antiviral drugs. Hence, the search for alternative natural remedies is gaining momentum across the globe. Nigella sativa Linnen, also called Black seed, is a medicinal plant that is gaining worldwide recognition and has been extensively investigated. The present work is aimed to review the existing literature on the antiviral efficacy of Nigella sativa extracts (oil & bioactive compounds). The findings reveal that numerous articles have been published on Nigella sativa and its beneficial effects against different kinds of diseases. However, the antiviral efficacy of Nigella sativa is yet to be given the proper research attention it deserves.
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Mohammed NK, Alhelli AM, Meor Hussin AS. Influence of different combinations of wall materials on encapsulation of
Nigella sativa
oil by spray dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13639] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
| | - Amaal M. Alhelli
- Institute of Technology Middle Technical University Baghdad Iraq
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Selangor Malaysia
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Mohammed NK, Tan CP, Manap YA, Muhialdin BJ, Hussin ASM. Spray Drying for the Encapsulation of Oils-A Review. Molecules 2020; 25:E3873. [PMID: 32858785 PMCID: PMC7503953 DOI: 10.3390/molecules25173873] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 01/18/2023] Open
Abstract
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
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Affiliation(s)
| | - Chin Ping Tan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Yazid Abd Manap
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Belal J. Muhialdin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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Geranpour M, Assadpour E, Jafari SM. Recent advances in the spray drying encapsulation of essential fatty acids and functional oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Mohammed NK, Muhialdin BJ, Meor Hussin AS. Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Sci Nutr 2020; 8:2608-2618. [PMID: 32566178 PMCID: PMC7300053 DOI: 10.1002/fsn3.1500] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to develop ice-cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween-20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the highest stability and zeta potential (-31.92), and lowest change of PDI (0.182). The 5% nanoemulsion showed the lowest particle size (175.83 µm). The result demonstrated that NSO nanoemulsion improved the ice-cream physical properties and consumer acceptability. Among the different samples, sensory evaluation revealed that ice-cream sample of 5% nanoemulsion received more acceptability from the panelist. This results demonstrated ice cream can be fortified with NSO nanoemulsion. This means it could be used as a functional ice cream with manifold NSO health benefits.
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Affiliation(s)
| | - Belal J. Muhialdin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
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Mohammed NK, Tan CP, Abd Manap MY, Muhialdin BJ, Meor Hussin AS. Production of Functional Non-dairy Creamer using Nigella sativa oil Via Fluidized Bed Coating Technology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02294-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gao XJ, Tang B, Liang HH, Yi L, Wei ZG. The protective effect of nigeglanine on dextran sulfate sodium-induced experimental colitis in mice and Caco-2 cells. J Cell Physiol 2019; 234:23398-23408. [PMID: 31169313 DOI: 10.1002/jcp.28909] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 01/17/2023]
Abstract
Ulcerative colitis (UC) was a nonspecific inflammatory disease. The treatment of UC is imperative. The present study aimed to investigate the effect of nigeglanine on dextran sulfate sodium-induced UC in experimental mice and Caco-2 cells and define the underlying mechanism. The nigeglanine was shown a significant protective effect on the colon, significantly reduced the weight and colon length loss and inhibited intestinal epithelial cell damage. Nigeglanine also reduced proinflammatory factors and increased anti-inflammatory factor production. The results indicate that nigeglanine suppresses the nuclear factor kappa B and mitogen-activated protein kinases pathways in addition to NLRP3 inflammasome action, inhibiting colon epithelial cell pyroptosis. Surprisingly, ZO-1 and occludin protein levels increased with nigeglanine treatment, suggesting that nigeglanine plays a protective role in barrier integrity, reducing colitis progression. The present study suggests that dietary therapy with nigeglanine may be a useful treatment for prophylaxis and palliative UC.
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Affiliation(s)
- Xue-Jiao Gao
- Hubei Collaborative Innovation Center for Green Transformation of Bio-resources, College of Life Sciences, Hubei University, Wuhan, Hubei, PR China
| | - Bin Tang
- Hubei Collaborative Innovation Center for Green Transformation of Bio-resources, College of Life Sciences, Hubei University, Wuhan, Hubei, PR China
| | - Hui-Huang Liang
- Hubei Collaborative Innovation Center for Green Transformation of Bio-resources, College of Life Sciences, Hubei University, Wuhan, Hubei, PR China
| | - Li Yi
- Hubei Collaborative Innovation Center for Green Transformation of Bio-resources, College of Life Sciences, Hubei University, Wuhan, Hubei, PR China
| | - Zi-Gong Wei
- Hubei Collaborative Innovation Center for Green Transformation of Bio-resources, College of Life Sciences, Hubei University, Wuhan, Hubei, PR China
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Du P, Zhang G, Li C, Liu L, Sun L, Liu N, Li X. Characteristic of microencapsulated 1,3-dioleoyl-2-palmitoylglycerol and its application in infant formula powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1514633] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Peng Du
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lihua Sun
- Hubei UBT Biological Engineering CO. LTD., Huang Gang, China
| | - Ning Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
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