Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Abdou, Entsar S.; Galhoum, Gehan F.; Mohamed, Entsar N.

doi:10.1016/j.foodhyd.2018.05.026

Cited by 171 publications

(74 citation statements)

References 42 publications

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“…The nanoemulsion reduced microbial spoilage by inhibiting growth of psychrophiles, yeast and mold growth. Further, it showed reduced values of total volatile nitrogen and thiobarbituric acid, water holding capacity and texture and higher sensory scores in comparison to the control (Abdou et al, 2018). Nanoemulsions of ginger essential oil with sodium caseinate coating extended shelf life of chicken breast filet.…”

Section: Natural Preservativesmentioning

confidence: 91%

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: Natural Preservativesmentioning

confidence: 91%

Nanoemulsions and Their Potential Applications in Food Industry

Aswathanarayan

Vittal

2019

Front. Sustain. Food Syst.

339

157

View full text Add to dashboard Cite

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“…Despite that, as can be seen, packaging materials containing emulsions as encapsulation strategy are based on polymers of natural origin. Most of the approaches used emulsifiers of synthetic origin, particularly, polysorbates such as Tween 20 [136,144,145] or Tween 80 [90,128,130,140,143,[145][146][147][148][149][150]. Natural emulsifiers such as lecithin [97,138,141,151], soy protein isolate [141], arabinoxylan [133] or sapindus extract [152] have been scarcely used and generally in combination with polysorbates.…”

Section: Emulsionsmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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“…Por otra parte, Kim et al (2014) aplicaron recubrimientos de cera de carnauba/aceite de lemongrass nanoemulsionado en uvas (Vitis labruscana Bailey) y observaron inhibición de patógenos, además de evitar pérdida de la calidad. Del mismo modo, en frutillas frescas recubiertas con alginato y liposomas de limoneno se logró prolongar el periodo de vida post-cosecha (Dhital et al, 2018) También se hicieron ensayos de recubrimientos de pectinas/nanoemulsión de cúrcuma/aceite de canela para rodajas de pollo, que fueron efectivos en el control microbiológico y la lentificación de la degradación (Abdou et al, 2018). En quesos bajos en grasa recubiertos con una nanoemulsión preparada con alginato de sodio-fibra de mandarina y aceite de orégano, Artiga-Artigas et al (2017) determinaron su efectividad ante S. aureus y la flora nativa y la retención de la apariencia.…”

Section: Envasado De Alimentosunclassified

La nanotecnologia y su aplicación en alimentos

Ojeda

Gorman

Sgroppo

2019

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<p>La nanotecnología tendría un increíble potencial de aplicación en el sector alimentario a lo largo de la cadena alimentaria priorizando los requerimientos del consumidor. Tiene la capacidadde proveer nuevas formas de control y estructurado de alimentos con mayor funcionalidad y valor. En este trabajo se explican brevemente los principales conceptos de la nanotecnología y la implicancia que tiene la reducción de tamaño en sus propiedades. Se describen los principales nanoobjetos de uso potencial en alimentos y se ofrece una visión global de diferentes estudios llevados a cabo y sus aplicaciones en la industria alimentaria. </p>

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Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

Cited by 171 publications

References 42 publications

Nanoemulsions and Their Potential Applications in Food Industry

Nanoemulsions and Their Potential Applications in Food Industry

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

La nanotecnologia y su aplicación en alimentos

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