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Chawla R, Fang Z. Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation. Int J Biol Macromol 2024; 273:132823. [PMID: 38852732 DOI: 10.1016/j.ijbiomac.2024.132823] [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: 01/30/2024] [Revised: 05/08/2024] [Accepted: 05/30/2024] [Indexed: 06/11/2024]
Abstract
Industrial hemp has gained increasing interests for its applications in multifaceted areas, including foods, pharmaceuticals and reinforcing materials. The high protein content of hempseeds, presence of essential fatty acids and balanced ratio of omega 6:3 fatty acids, makes hemp an ideal source of choice amongst nutritionists and food product developers. The use of hemp has also been advocated in lowering the risks of certain medical conditions. The antimicrobial and antioxidant feature of oil expands its potential in innovative packaging solutions in the form of coatings or films for shelf-life extension. Fiber from hemp hulls, herd or stalks encourages it as a reinforcement material with eco-friendly attributes. This review explores the applications of hemp in novel product development, with the highlights of its nutritional benefits and antimicrobial efficacy in food and packaging sectors.
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Affiliation(s)
- Rekha Chawla
- Department of Dairy Technology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, Parkville, Victoria, Australia
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2
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Rai S, Kafle A, Devkota HP, Bhattarai A. Characterization of saponins from the leaves and stem bark of Jatropha curcas L. for surface-active properties. Heliyon 2023; 9:e15807. [PMID: 37187903 PMCID: PMC10176063 DOI: 10.1016/j.heliyon.2023.e15807] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023] Open
Abstract
In this study, saponins extracted from leaves and stem bark of Jatropha curcas L. were investigated for surface-active properties. Conductivity and surface tension measurements revealed the micellar character of J. curcas saponin, with the average CMC, determined to be 0.50 g/L and 0.75 g/L for leaf and stem bark saponin, respectively. Stem bark saponin reduced the surface tension of water to a greater extent (γCMC= 37.65 mN/m) compared to leaf saponin (γCMC= 49.27 mN/m) indicating its efficient surface activity and potential detergency. pH measurement confirmed the weakly acidic nature of saponin with a pH value lying slightly below the range suitable for hair and skin. Stem bark saponin showed better cleaning ability, foaming ability and foam stability than leaf saponin, due to a sufficient reduction in the surface tension of water. The results obtained suggest that the saponin extracted from both the leaves and stem bark of J. curcas can be used as environmentally friendly alternatives to synthetic surfactants.
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Affiliation(s)
- Summi Rai
- Water Resource Research and Development Centre, Ministry of Energy, Water Resources and Irrigation, Lalitpur, Nepal
- Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal
| | - Ananda Kafle
- Institute for Materials Chemistry and Engineering, Kyushu University, Fukuoka, Japan
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, Kumamoto, Japan
- Pharmacy Program, Gandaki University, Pokhara, Nepal
- Corresponding author. Graduate School of Pharmaceutical Sciences, Kumamoto University, 5-1 Oe-honmachi, Kumamoto, Japan.
| | - Ajaya Bhattarai
- Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal
- Department of Chemistry, Indian Institute of Technology Madras, Chennai, India
- Corresponding author. Department of Chemistry, Mahendra Morang Adarsh Multiple Campus, Tribhuvan University, Biratnagar, Nepal.
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3
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Colucci Cante R, Recupero A, Prata T, Nigro F, Passannanti F, Gallo M, Lentini G, Nigro R, Budelli AL. Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular economy model is based, namely, the recovery, valorisation, and reuse of wastes. This work aimed at exploring the possibility of valorising waters from the blanching process of dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples at different solid concentrations (0.75 °Bx and 1.25 °Bx) were fermented, and, in both cases, a bacterial load of 8 Logs and a lactic acid concentration of approximately 1.3 g/L were reached, despite the lack of nutrients. An unusual pH trend, characterised by an initial decrease and unexpected final rise, was observed during the fermentation of both samples: simultaneously, an increase in protein content was observed, suggesting that the proteolytic action of the microorganism could be responsible for the release of pH-increasing substances. In both cases, a slight increase in total polyphenols (approximately 23.3–33.72%) and flavonoids (approximately 42.3–52%) due to fermentation was observed, with a corresponding improvement in antioxidant capacity (approximately 25.32–37.72%). A significant increase in saponin concentration was determined for the most concentrated blanching water (from 2.87 ± 0.28 to 6.68 ± 0.69 mgOAE/mL), leading to an improvement in foaming properties and an enhanced capacity to produce stable emulsions. The obtained results confirmed the possibility of reducing water consumption from blanching operations, as well as finding valorisation opportunities for this side stream through a safe and inexpensive fermentation treatment.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
| | - Angelica Recupero
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Tommaso Prata
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Andrea Luigi Budelli
- Heinz Innovation Center, Nieuwe Dukenburgseweg 19, 6534 AD Nijmegen Postbus 57, NL-6500 AB Nijmegen, The Netherlands
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Smułek W, Grząbka-Zasadzińska A, Kilian A, Ciesielczyk F, Borysiak S, Baranowska HM, Walkowiak K, Kaczorek E, Jarzębski M. Design of vitamin-loaded emulsions in agar hydrogel matrix dispersed with plant surfactants. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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5
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Ribeiro CM, Souza M, Pelegrini BL, Palacios RS, Lima SM, Sato F, Bento AC, Baesso ML, Lima MMS. Ex vivo UV-vis and FTIR photoacoustic spectroscopy of natural nanoemulsions from cellulose nanocrystals and saponins topically applied into the skin: Diffusion rates and physicochemical evaluation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2022; 236:112587. [PMID: 36283255 DOI: 10.1016/j.jphotobiol.2022.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 09/29/2022] [Accepted: 10/13/2022] [Indexed: 12/15/2022]
Abstract
Nanoemulsions are increasingly gaining importance in the development of topically applied medicine and cosmetic products because their small droplets favor the penetration rates of active compounds into the body. In this scenario, the measurements of their diffusion rates as well as eventual physicochemical changes in the target tissues are of utmost importance. It is also recognized that the use of natural surfactants can avoid allergic reactions as frequently observed for synthetic products. The natural saponins extracted from Sapindus Saponaria have the property of forming foam and are exploited as biocompatible and biodegradable, while cellulose nanocrystals are known to increase the stability of a formulation avoiding the coalescence of drops at the interface. Therefore, nanoemulsions combining natural saponins and cellulose nanocrystals are promising systems that may facilitate greater diffusion rates of molecules into the skin, being candidates to substitute synthetic formulations. This study applied the Photoacoustic Spectroscopy technique to measure the diffusion rates and the physicochemical properties of nanoemulsified formulations containing saponins and cellulose nanocrystals topically applied to the skin. The ex vivo study combined the first-time photoacoustic measurements performed in both ultraviolet-visible and mid-infrared spectral regions. The toxicity of these formulations in L929 cells was also evaluated. The results showed that the formulations were able to propagate throughout the skin to a depth of approximately 756 μm, reaching the dermal side. The non-observation of absorbing band shifting or new bands in the FTIR spectra suggests that there were no structural changes in the skin as well as in the formulations after the nanoemulsions administration. The cytotoxicity results showed that the increase of cellulose nanocrystals concentration decreased cellular toxicity. In conclusion, the results demonstrated the advantage of combining photoacoustic methods in the ultraviolet-visible and mid-infrared spectral regions to analyze drug diffusion and interaction with the skin tissues. Both methods complement each other, allowing the confirmation of the nanoemulsion diffusion through the skin and also suggesting there were no detectable physicochemical changes in the tissues. Formulations stabilized with saponins and cellulose nanocrystals showed great potential for the development of topically administered cosmetics and drugs.
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Affiliation(s)
- C M Ribeiro
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - M Souza
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - B L Pelegrini
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - R S Palacios
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - S M Lima
- Centro de Estudos em Recursos Naturais- CERNA, Universidade Estadual de Mato Grosso do Sul-UEMS, 351, Dourados, MS, Brazil
| | - F Sato
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - A C Bento
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil
| | - M L Baesso
- Departamento de Física, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil.
| | - M M S Lima
- Departamento de Farmácia, Universidade Estadual de Maringá-UEM, 87020-900 Maringá, PR, Brazil.
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Schreiner T, Dias MM, Barreiro MF, Pinho SP. Saponins as Natural Emulsifiers for Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6573-6590. [PMID: 35621387 PMCID: PMC9776534 DOI: 10.1021/acs.jafc.1c07893] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The awareness of sustainability approaches has focused attention on replacing synthetic emulsifiers with natural alternatives when formulating nanoemulsions. In this context, a comprehensive review of the different types of saponins being successfully used to form and stabilize nanoemulsions is presented, highlighting the most common natural sources and biosynthetic routes. Processes for their extraction and purification are also reviewed altogether with the recent advances for their characterization. Concerning the preparation of the nanoemulsions containing saponins, the focus has been initially given to screening methods, lipid phase used, and production procedures, but their characterization and delivery systems explored are also discussed. Most experimental outcomes showed that the saponins present high performance, but the challenges associated with the saponins' broader application, mainly the standardization for industrial use, are identified. Future perspectives report, among others, the emerging biotechnological processes and the use of byproducts in a circular economy context.
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Affiliation(s)
- Tatiana
B. Schreiner
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Madalena M. Dias
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Maria Filomena Barreiro
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
| | - Simão P. Pinho
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
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Rigi F. Extracted saponin from Anabasis setifera plant as a biosurfactant for stabilization of oil in water (O/W) nano-emulsion based on date palm ( Phoenix dactylifera) kernel oil. TENSIDE SURFACT DET 2022. [DOI: 10.1515/tsd-2021-2420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Saponin was extracted from the Anabasis setifera plant and used to stabilize an oil-in-water (O/W) emulsion based on date palm kernel oil. Different amounts of the extracted saponin were used with a constant oil concentration (1.5% w/w). The droplet size distribution, emulsion droplet size value (d-ave), polydispersity index (PDI) and zeta potential of the emulsions were determined using dynamic light scattering (DLS). These parameters were measured and compared after seven days of emulsion preparation. The best results (d-ave = 41.7 nm, PDI = 0.1 and zeta potential = −29.8 mV) were obtained for the CMC of saponin. Both the oil and the surfactant were specifically extracted and used from the nature of Saravan in the Baluchestan region of Iran. This research presents a green and cost-effective aspect for potential formulations of nano-emulsions that can be used in the food and cosmetic industries.
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Affiliation(s)
- Fatemeh Rigi
- Department of Production and Utilization of Medicinal Plants, Faculty of Agriculture , Higher Education Complex of Saravan , Saravan , Iran
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Gao S, Yang M, Luo Z, Ban Z, Pan Y, Tu M, Ma Q, Lin X, Xu Y, Li L. Soy protein/chitosan-based microsphere as Stable Biocompatible Vehicles of Oleanolic Acid: An Emerging Alternative Enabling the Quality Maintenance of Minimally Processed Produce. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107325] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Fink R, Filip S. Surface-active natural saponins. Properties, safety, and efficacy. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2022:1-10. [PMID: 35213278 DOI: 10.1080/09603123.2022.2043252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
In the future, cleaning products must fulfil the principles of green chemistry while maintaining efficacy against bacteria. This study aims to evaluate the detergent properties, ecotoxicity, and anti-biofilm potential of natural saponins compared to synthetic surfactants. We tested sodium dodecyl sulphate, quillaja saponin, escin, and sapogenin for emulsifying capacity, critical micelle concentration, ecotoxicity to yeast, and antibacterial and anti-biofilm potential against bacteria. The results show that the emulsifying capacities of quillaja saponin and sodium dodecyl sulphate are similar, while the critical micelle concentration for quillaja saponin is much lower . Furthermore, the antibacterial and antibiofilm potentials are much higher for quillaja saponin than for synthetic sodium dodecyl sulphate . Moreover, we have shown that natural saponins are less toxic to the S. cerevisiae than synthetic saponin is. All these facts indicate that quillaja is a suitable candidate to replace synthetic products as it meets the requirements of efficacy and safety.
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Affiliation(s)
- Rok Fink
- Faculty of Health Sciences, University of Ljubljana, Ljubljana, Slovenia
| | - Sebastjan Filip
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
- HQF Solutions d.o.o., Ljubljana, Slovenia
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Subra-Paternault P, Garcia-Mendoza MDP, Savoire R, Harscoat-Schiavo C. Impact of Hydro-Alcoholic Solvents on the Oil and Phenolics Extraction from Walnut ( Juglans regia L.) Press-Cake and the Self-Emulsification of Extracts. Foods 2022; 11:foods11020186. [PMID: 35053918 PMCID: PMC8774572 DOI: 10.3390/foods11020186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/10/2022] Open
Abstract
The objective was to evaluate the performance of four hydro-alcoholic solvents to simultaneously extract oil and more polar molecules as phenolics, among others, to produce complex extracts that eventually could self-emulsify after solvent removal. Walnut press-cake was selected as the sourcing material. Extractions were performed as a semi-continuous operation up to a solvent-to-solid ratio of 28, with a fractional collection of the effluent. Among the solvents, labelled by their alcohol content EtOH 58, EtOH 86, iPro 60 and iPro 90 for ethanol (EtOH) and isopropanol (iPro), iPro 90 allowed to reach an oil extraction efficiency of 97% while the recovery for the other solvents was in the range of 30–40%. For both alcohols, the increase of the solvent hydration negatively influenced the oil extraction but positively increased the recovery of phenolics that reached 17.6 mg GAE/gcake when EtOH 58 was used. Several fractions contained enough surface-active material and oil to self-assemble as emulsions. IPro 90 and EtOH 86 showed better performances in the sense that most extracts were able to emulsify, though extraction kinetics pointed out differences. The most hydrated solvents behaved equally, with extraction yields in the same range and a similar but limited emulsifying capacity of only few fractions.
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Affiliation(s)
- Pascale Subra-Paternault
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Maria del Pilar Garcia-Mendoza
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia (UNAD), Av. Roosevelt # 36-60, 760042 Cali, Colombia
| | - Raphaëlle Savoire
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Christelle Harscoat-Schiavo
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- Correspondence:
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Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution. Foods 2021; 10:foods10123024. [PMID: 34945575 PMCID: PMC8700785 DOI: 10.3390/foods10123024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/22/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1-10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d90 = 0.3 µm), increasing the oil/fat content gave no further enhancement, and the friction coefficient showed no significant difference (p > 0.05). Results from sensory analysis show that consumers are capable of discriminating emulsions, which vary in oil/fat droplet size and in oil/fat content (p < 0.01). However, it appeared that the discrimination capability of the panelist was significantly reduced for emulsions containing nano-sized droplets.
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12
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Schreiner TB, Colucci G, Santamaria-Echart A, Fernandes IP, Dias MM, Pinho SP, Barreiro MF. Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system. Sci Rep 2021; 11:9241. [PMID: 33927209 PMCID: PMC8085214 DOI: 10.1038/s41598-021-87642-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Accepted: 03/22/2021] [Indexed: 12/02/2022] Open
Abstract
This paper theorizes the existence of a constant optimum ultrasound process time for any size-reduction operation, independent of process parameters, and dependent on product parameters. We test the concept using the case of ‘ultrasonic preparation of oil-in-water nanoemulsions’ as model system. The system parameters during ultrasonication of a hempseed oil nanoemulsion was evaluated by a response surface methodology, comprising lecithin and poloxamer-188 as surfactants. Results revealed that the particle size and emulsion stability was affected significantly (p < 0.05) by all product parameters (content of hempseed oil-oil phase, lecithin and polaxamer-surfactants); but was not significantly (p > 0.05) affected by process parameter (‘ultrasonication process time’). Next, other process parameters (emulsion volume and ultrasonic amplitude) were tested using kinetic experiments. Magnitude of particle size reduction decreased with increasing ‘ultrasonication process time’ according to a first order relationship, until a minimum particle size was reached; beyond which ultrasonication no longer resulted in detectable decrease in particle size. It was found that the optimal ultrasonication process time (defined as time taken to achieve 99% of the ‘maximum possible size reduction’) was 10 min, and was roughly constant regardless of the process parameters (sample volume and ultrasonic amplitude). Finally, the existence of this constant optimal ultrasonication process time was proven for another emulsion system (olive oil and tween 80). Based on the results of these case studies, it could be theorized that a constant optimum ultrasonication process time exists for the ultrasonication-based size-reduction processes, dependent only on product parameters.
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Total Saponins Isolated from Corni Fructus via Ultrasonic Microwave-Assisted Extraction Attenuate Diabetes in Mice. Foods 2021; 10:foods10030670. [PMID: 33809821 PMCID: PMC8004203 DOI: 10.3390/foods10030670] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 01/24/2023] Open
Abstract
Saponins have been extensively used in the food and pharmaceutical industries because of their potent bioactive and pharmacological functions including hypolipidemic, anti-inflammatory, expectorant, antiulcer and androgenic properties. A lot of saponins-containing foods are recommended as nutritional supplements for diabetic patients. As a medicine and food homologous material, Corni Fructus (CF) contains various active ingredients and has the effect of treating diabetes. However, whether and how CF saponins attenuate diabetes is still largely unknown. Here, we isolated total saponins from CF (TSCF) using ultrasonic microwave-assisted extraction combined with response surface methodology. The extract was further purified by a nonpolar copolymer styrene type macroporous resin (HPD-300), with the yield of TSCF elevated to 13.96 mg/g compared to 10.87 mg/g obtained via unassisted extraction. When used to treat high-fat diet and streptozotocin-induced diabetic mice, TSCF significantly improved the glucose and lipid metabolisms of T2DM mice. Additionally, TSCF clearly ameliorated inflammation and oxidative stress as well as pancreas and liver damages in the diabetic mice. Mechanistically, TSCF potently regulated insulin receptor (INSR)-, glucose transporter 4 (GLUT4)-, phosphatidylinositol 3-kinase (PI3K)-, and protein kinase B (PKB/AKT)-associated signaling pathways. Thus, our data collectively demonstrated that TSCF could be a promising functional food ingredient for diabetes improvement.
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Szymandera-Buszka K, Kobus-Cisowska J, Szymanowska-Powałowska D, Rezler R, Szczepaniak O, Marciniak G, Piechocka J, Jarzębski M. Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System. Int J Mol Sci 2021; 22:ijms22042029. [PMID: 33670768 PMCID: PMC7922246 DOI: 10.3390/ijms22042029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/13/2021] [Accepted: 02/15/2021] [Indexed: 11/16/2022] Open
Abstract
Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.
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Affiliation(s)
- Krystyna Szymandera-Buszka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
- Correspondence: ; Tel.: +48-61-848-7349
| | - Daria Szymanowska-Powałowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland;
- Department of Pharmacognosy, Poznań University of Medical Sciences, ul. Heliodora Święcickiego 4, 60-781 Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Poznan University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland; (R.R.); (M.J.)
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Grzegorz Marciniak
- Department of Microeconomics and Food Economics, Poznan University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Justyna Piechocka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland; (R.R.); (M.J.)
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Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications. Int J Mol Sci 2021; 22:ijms22020887. [PMID: 33477381 PMCID: PMC7830832 DOI: 10.3390/ijms22020887] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/10/2021] [Accepted: 01/14/2021] [Indexed: 12/24/2022] Open
Abstract
Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.
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Kurek MA, Pratap-Singh A. Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed ( Cannabis sativa) Oil. Foods 2020; 9:E1707. [PMID: 33233759 PMCID: PMC7699855 DOI: 10.3390/foods9111707] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/13/2020] [Accepted: 11/13/2020] [Indexed: 11/16/2022] Open
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
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Affiliation(s)
- Marcin Andrzej Kurek
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), 7012 Trondheim, Norway
| | - Anubhav Pratap-Singh
- Food Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
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18
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Govindan L, Anbazhagan S, Altemimi AB, Lakshminarayanan K, Kuppan S, Pratap-Singh A, Kandasamy M. Efficacy of Antimicrobial and Larvicidal Activities of Green Synthesized Silver Nanoparticles Using Leaf Extract of Plumbago auriculata Lam. PLANTS 2020; 9:plants9111577. [PMID: 33202641 PMCID: PMC7698226 DOI: 10.3390/plants9111577] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/05/2020] [Accepted: 11/10/2020] [Indexed: 11/16/2022]
Abstract
This work reports the synthesis of silver nanoparticles (AgNPs) using aqueous extract of Plumbago auriculata, and evaluates their antibacterial and larvicidal activities. The synthesized silver nanoparticles were characterized by various spectroscopy techniques, such as FTIR, XRD, TEM, EDX, Zeta potential, and DLS. The synthesized AgNPs exhibited significant antibacterial activity against Gram-positive and Gram-negative bacteria, such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Klebsiella pneumoniae. Furthermore, synthesized nanoparticles inhibited the fourth instars larvae of Aedes aegypti and Culex quinquefasciatus at the concentration of 45.1 and 41.1 µg/mL respectively. Results of dose-dependent studies showed that synthesized nanoparticles were also effective at low concentrations. Molecular docking studies performed with the salivary protein and odorant-binding protein of Aedes aegypti and Culex quinquefasciatus demonstrated that the naphthoquinone compound plumbagin exhibited reliable binding affinity towards the two enzymes. The findings thus reveal that the plant extract and its nanoparticles can be a better alternative to available chemicals to control mosquitos.
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Affiliation(s)
- Lakshmanan Govindan
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
- Bharath Institute of Higher Education and Research, Chennai 600 073, India
| | - Sathiyaseelan Anbazhagan
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
| | - Ammar B. Altemimi
- Food Sciences Department, College of Agiculture, University of Basrah, Basrah 61004, Iraq
- Correspondence: (A.B.A.); (A.P.-S.); Tel.: +1-604-822-5944 (A.P.-S.)
| | | | - Sivaranjan Kuppan
- Department of Chemistry, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjung Malim 35900, Malaysia;
| | - Anubhav Pratap-Singh
- Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
- Correspondence: (A.B.A.); (A.P.-S.); Tel.: +1-604-822-5944 (A.P.-S.)
| | - Murugesan Kandasamy
- CAS in Botany, University of Madras, Guindy Campus, Chennai 600 025, India; (L.G.); (S.A.); (M.K.)
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