Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde

Liao, Wei; Gharsallaoui, Adem; Dumas, Émilie; Ghnimi, Sami; Elaı̈ssari, Abdelhamid

doi:10.1016/j.lwt.2021.111655

Cited by 10 publications

(4 citation statements)

References 36 publications

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“…Encapsulation of trans-cinnamaldehyde in caseinate-stabilized nanoemulsions was shown to increase its antibacterial activity and to protect it from environmental stressors, e.g., ionic strength, pH, and temperature. 175 Encapsulation of potato peel extracts in nanocapsules was shown to improve their thermal stability and antioxidant properties after incorporation into polymer films formed by extrusion. 176 Nanocomposite packaging materials have been created by incorporating nettle extractloaded inorganic (copper oxide, zinc oxide) nanoparticles into chitosan films produced by solvent casting.…”

Section: Bioavailabilitymentioning

confidence: 99%

Section: Applicationsmentioning

confidence: 99%

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Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

McClements

Öztürk

2021

J. Agric. Food Chem.

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Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno-and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.

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Section: Bioavailabilitymentioning

confidence: 99%

Section: Applicationsmentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

McClements

Öztürk

2021

J. Agric. Food Chem.

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“…NEs also improve antimicrobial action by facilitating the transport of bioactive EO constituents across cell membranes and increasing the surface area of contact with specific targets. Various studies have shown that NEs, including those based on casein, have increased the shelf life of meat and meat products (Pan et al, 2014;Liao et al, 2021;Zaharioudakis et al, 2023). In particular, Stratakos and Grant (2018) explored various interventions against pathogenic E. coli in raw beef, finding that NEs containing carvacrol or thyme EOs resulted in significant bacterial reductions and progressively decreased viable numbers during refrigerated storage, suggesting potential shelf-life extension (Stratakos and Grant, 2018).…”

Section: Introductionmentioning

confidence: 99%

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Zaharioudakis,

Salmas,

Andritsos

et al. 2024

Front. Food. Sci. Technol.

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Introduction: Nowadays, the bioeconomy and sustainability trends drive the food sector to replace chemical preservatives with bioactive compounds recovered from biomass such as essential oils (EOs) and their derivatives. Moreover, nanotechnology trend drives food sector in the nanoencapsulation of such bioactive compounds in novel edible formulations such as nanoemulsions to enhance their controlled release properties, their bioactivity and their biocompatibility.Methods: In this study the development and characterization of novel casein/lecithin (CSN/LCN) based nanoemulsions (NEs) with carvacrol (CV), cinnamaldehyde (CI), citral (CT), and eugenol (EG) as nanoencapsulated oil phase is presented as well as the application of such NEs as active coatings for the preservation of fresh pork tenderloin.Results and discussion: DLS measurements as well as TEM images showed an average particle size distribution of 20–40 nm for all obtained NEs, while z-potential results indicate their physicochemical stability. All the obtained NEs needed at least 5 times less amount of EOs derivatives to scavenge 50% of radicals and demonstrated a higher antibacterial activity against Escherichia coli and Listeria monocytogenes compared to free EOs derivatives. Pork fresh tenderloin meat treated with NEs demonstrated 30% higher efficacy in obtained lipid oxidation values than uncoated pork meat samples and 12% higher efficacy in obtained lipid oxidation values than pork meat samples treated with EOs derivatives. From a microbiological point of view NEs manage to extend pork tenderloin meat shelf life by 6 days compared to uncoated pork tenderloin meat and by 3 days compared to tenderloin pork meat coated with free EOs derivatives. Lab* colorimetry analysis as well as sensory analysis revealed that such edible CSN/LCN based NEs succeeded to preserve the texture, appearance, and color of pork tenderloin meat in higher acceptance limits compared to the corresponding characteristics of pork tenderloin meat coated with free EOs derivatives. Overall, the current study suggests novel CSN/LCN-based edible NEs as a promising technology that can be used as edible active coatings in the meat food industry.

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“…CAS are composed of all casein fractions—α s1 ‐ and α s2 ‐caseins, β‐casein, and κ‐casein—which have strong amphiphilic properties and have the ability to rapidly reduce the oil–water interfacial tension during emulsification process (Walstra & Jenness, 1984). Different emulsification techniques, such as high‐pressure homogenization (Liao, Gharsallaoui, et al., 2021), ultrasonication (Wan et al., 2022), microfluidizer (Ebert et al., 2017), and so forth, have been employed to produce stable CAS‐based oil‐in‐water (O/W) emulsion systems. Nevertheless, CAS‐based emulsions are prone to instability at certain unfavorable compositional and environmental conditions, such as different solution conditions (pH, protein concentration, ionic strength, homogenization conditions) and different environmental stresses (thermal processing and oxidation).…”

Section: Introductionmentioning

confidence: 99%

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

Liao

Gharsallaoui

Dumas

et al. 2022

Comp Rev Food Sci Food Safe

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Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CASstabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.

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Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde

Cited by 10 publications

References 36 publications

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate

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