Co‐encapsulation of vitamin D<sub>3</sub>and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

Gahruie, Hadi Hashemi; Niakousari, Mehrdad; Parastouei, Karim; Mokhtarian, Mohsen; Eş, Ismail; Khaneghah, Amin Mousavi

doi:10.1111/jfpp.14629

Cited by 22 publications

(14 citation statements)

References 48 publications

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“…However, Fırtın et al (2020) reported lower zeta potential values for chia seed oil capsules prepared with maltodextrin and Arabic gum (−32.2 to −40.6 mV). The saffron bioactive compounds encapsulated with BSG and whey protein concentrate had −74 mV zeta potential (Gahruie et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…High values of zeta potential indicate higher stability of systems against sedimentation, and the desirable zeta potential value is above 30 mV (Mozafari et al, 2008). The CSE-loaded nanocapsules had a zeta potential of −44.47 mV ( The saffron bioactive compounds encapsulated with BSG and whey protein concentrate had −74 mV zeta potential (Gahruie et al, 2020).…”

Section: Chia Seed Extract-loaded Nanocapsules Characterizationmentioning

confidence: 99%

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Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Hosseini

Motamedzadegan

Raeisi

et al. 2022

Food Science & Nutrition

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The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, −44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher.The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.

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Section: Resultsmentioning

confidence: 99%

Section: Chia Seed Extract-loaded Nanocapsules Characterizationmentioning

confidence: 99%

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Hosseini

Motamedzadegan

Raeisi

et al. 2022

Food Science & Nutrition

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“…He et al ( 2020) also investigated curcumin bioaccessibility kinetics, showed to be gradual from rapeseed oil body during the intestinal stage (only 10% curcumin released during the gastric stage without lipase), even though fatty acid release kinetics was fast. Gahruie et al (2020) investigated the release kinetics of vitamin D3 from emulsions prepared by either high-pressure or ultrasonic homogenization and stabilized by various emulsifiers. They showed that vitamin D3 release kinetics and extent were significant (20%), but independent on the emulsion type in the gastric stage (no lipase).…”

Section: More Kinetic Bioaccessibility Studiesmentioning

confidence: 99%

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches

Marze

2022

Annu. Rev. Food Sci. Technol.

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Lipid digestion and bioavailability are usually investigated separately, using different approaches (in vitro, modeling, in vivo). However, a few inclusive studies show that their kinetics are closely linked. Lipid bioavailability kinetics is likely involved in the development and evolution of several diseases, so lipid digestion kinetics could be involved as well and can be modulated by food design or combination. To illustrate this possibility, the compositional and structural aspects of lipid digestion kinetics, as investigated using in vitro and modeling approaches, are presented first. Then, in vivo and mixed approaches enabling the study of both kinetics are reviewed and discussed. Finally, disparate modeling approaches are introduced, and a unifying modeling scheme is proposed, opening new perspectives for understanding the role and interactions of various factors (chemical, physical, and biological) involved in lipid metabolism. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

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“…Several studies reported on the effect of oil type, with different fatty acid chain lengths, and the effect of fatty acid profile emulsion stability and bioaccessibility of lipophilic bioactive [ 17 , 18 , 19 , 20 , 21 ]. Other works have been carried out on the effect of emulsifier type and concentration on the physical and chemical stability of bioactive compounds such as β-carotene and vitamin D of nanoemulsions [ 17 , 21 , 22 ]. Moreover, combining emulsifiers into emulsions can improve the formation, stability, and functional properties of emulsions [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose

Kampa

Frazier

Rodríguez-García

2022

Foods

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The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.

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Co‐encapsulation of vitamin D₃and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

Cited by 22 publications

References 48 publications

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose

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Co‐encapsulation of vitamin D3and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

Cited by 22 publications

References 48 publications

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Compositional, Structural, and Kinetic Aspects of Lipid Digestion and Bioavailability: In Vitro, In Vivo, and Modeling Approaches

Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose

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Product

Resources

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Co‐encapsulation of vitamin D₃and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types