Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion

Gahruie, Hadi Hashemi; Ziaee, Esmaeil; Eskandari, Mohammad Hadi; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.carbpol.2017.02.103

Cited by 238 publications

(80 citation statements)

References 42 publications

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“…Increased nanoemulsion concentration in the film matrix effected the microstructure of the film and improved its mechanical properties. The films also showed significant antimicrobial activity against potential foodborne pathogens (Gahruie et al, 2017). Nanoemulsions of resveratrol and resveratrol-cyclodextrin inclusion complex in a phospholipid stabilized nanoemulsion has been prepared by ultrasonic emulsification.…”

Section: Ultrasonication Methodsmentioning

confidence: 99%

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Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

339

157

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Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions. The composition and structure of the nanoemulsions can be controlled for the encapsulation and effective delivery of bioactive lipophilic compounds. Nanoemulsions have potential application in the food industry for the delivery of nutraceuticals, coloring and flavoring agents, and antimicrobials. The nanoemulsion formulations of active ingredients can be used for developing biodegradable coating and packaging films to enhance the quality, functional properties, nutritional value, and shelf life of foods. This review focuses on preparation of food grade nanoemulsions using high-energy methods and low-energy approaches and their characterization for physical properties, stability, and microstructure. The application of nanoemulsion formulations for sustainable food processing and improving the delivery of functional compounds, such as colorants, flavoring agents, nutraceuticals, and preservatives or antimicrobial agents in foods has been discussed.

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Section: Ultrasonication Methodsmentioning

confidence: 99%

“…However, the nanoemulsified essential oil increased the water vapor permeability values resulting in poor water barrier properties (Dammak et al, 2017). Basil seed gums have been used to prepare antimicrobial films of nano-emulsified Zataria multiflora essential oil (Gahruie et al, 2017).…”

Section: Nanoemulsion Based Food Packaging Materialsmentioning

confidence: 99%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

339

157

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“…The pH of the samples was measured in triplicate at 4 days intervals during the course of fermentation by a pH‐meter (Metrohm 744, Herisau, Switzerland) (Hashemi Gahruie, Ziaee, Eskandari, & Hosseini, ).…”

Section: Methodsmentioning

confidence: 99%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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“…The pH of the fermented kombucha tea was measured with an electronic pH‐meter (Suntex TS‐1, Taiwan) (Hashemi Gahruie, Ziaee, Eskandari, & Hosseini, 2017). …”

Section: Methodsmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion

Cited by 238 publications

References 42 publications

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions and Their Potential Applications in Food Industry

Development of fermented date syrup using Kombucha starter culture

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

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