Chapter Outline 1. Introduction 395 2. Properties of Polyphenols 396 2.1 Antioxidant Properties of Polyphenols 396 2.2 Antimicrobial Properties of Polyphenols 396 2.3 Application of Polyphenols 397 2.4 Encapsulation of Polyphenols 397 3. Nanoencapsulation Techniques 398 4. Methods for the Preparation of Carriers 399 4.1 Emulsification Techniques 399 4.1.1 Emulsion Diffusion Method 399 4.1.2 Emulsification Solvent Evaporation Technique 400 4.2 Advantages and Disadvantages of Nanoemulsions as Drug Delivery Systems 401 4.2.1 Advantages 401 4.2.2 Disadvantages 401 4.3 Spray Drying 401 4.4 Coacervation 402 4.5 Nanoprecipitation Technique 403 4.6 Rapid Expansion of Supercritical Solutions Technique 403 4.7 Polymer Coating/Encapsulation Method 404 4.8 Electrospinning 405 4.9 Electrospray Technique 407 4.10 Layer-by-Layer Technique 408 4.11 Ionic Gelation Method 409 5. Conclusions 409 References 410 Nanostructures for Antimicrobial Therapy.

Background: The increasing interest in using natural bioactive compounds as new drug candidates and their low solubility led to designing and developing novel drug delivery systems. Out of those, orally disintegrating films (ODFs) are a very eminent drug delivery system among pediatrics and geriatrics. Objective: In our study, the solvent casting method was used to prepare eggshell membrane-based and turmeric extract loaded orally disintegrating films. Method: Characterization of the prepared films was done with FTIR, AFM, and SEM analysis. The release profile of the turmeric extract was determined and fitted to the mathematical models. Results: AFM results showed that the best interaction between components was achieved in Film-2. The highest cumulative release percentage was obtained for the film with 7.5 % (w/w) turmeric extract (Film-2) as 41.98% based on the HPLC measurements. The Higuchi model was the best-fitted model for Film-2. Conclusion: In this study, SEP and CMCH were used for the first time as biopolymers to prepare the orally disintegrating film. Turmeric extract was successfully integrated into films prepared from SEP and CMCH.

Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorganic hazardous chemicals, especially from wastewater, has gained interest. In addition, agricultural (olive leaf) and food industry (eggshell and eggshell membrane) waste can together be valorized to produce value-added functional products. This study’s objective was to evaluate the eggshell membrane’s loading capacity for bioactive compounds obtained from olive leaf extract (OLE) in order to prepare functional biomaterial. In this study, waste eggshell membranes were used to adsorb the phenolic compounds from olive leaf extract to design functional biomaterials. Using the foam separation method, both separation of the eggshell membrane and adsorption of bioactive compounds to the eggshell membrane were achieved simultaneously. The characterization studies showed that OLE was successfully adsorbed to the eggshell membrane. Cytotoxicity and antimicrobial studies showed that prepared OLE-loaded membranes were functional materials with bioactive properties. In conclusion, ESM was determined as a promising protein in the production of functional antioxidative and antimicrobial food or dietary supplement after the adsorption of bioactive olive leaf polyphenols.

With new consumption trends and mindset of a healthier way of life, there is an increasing demand for functional foods. To provide stable and functional products to consumers, the stability of the active compounds must be preserved during the processing of food. For this purpose, encapsulation techniques have been used in various industries in order to overcome problems such as stability, low solubility, and degradation under process conditions for food applications. Electrospinning and electrospraying are two highly versatile and scalable electrohydrodynamic methods, which have gained increasing attention in the various encapsulation applications. This review will give readers an overview of the latest electroencapsulation (electrospraying and electrospinning) of natural bioactive compounds for functional foods applications.

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