Electrohydrodynamic Encapsulation of Resveratrol Using Food-Grade Nanofibres: Process Optimization, Characterization and Fortification

Seethu, B.G.; Pushpadass, Heartwin A.; Emerald, F. Magdaline Eljeeva; Nath, B. Surendra; Naik, N. Laxmana; Subramanian, K. S.

doi:10.1007/s11947-019-02399-4

Cited by 45 publications

(18 citation statements)

References 25 publications

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Section: Resultssupporting

confidence: 84%

“…The encapsulation efficiency achieved for peptides by electrospinning in this work was quite good. The encapsulation achieved for peptides was comparable to the encapsulation efficiency of 74.0-96.7% reported by Seethu et al 15 for resveratrol Concentration of feed solution had the most significant and positive influence (P < 0.001) on encapsulation efficiency because of better electrohydrodynamic properties, such as surface tension and dimensionless quantities. The influence of applied voltage and feed rate on encapsulation efficiency was quite opposite to that of feed concentration.…”

Section: Encapsulation Efficiencysupporting

confidence: 82%

“…27 Gadkari 27 also reported that, for a particular concentration of polymer, a critical De exists and below that the elastic stress would not be adequate to overcome the critical stress, causing electrospraying or formation of beaded fibres. Seethu et al 15 reported that nanoencapsulation of resveratrol by electrospinning using pullulan and whey protein isolate in 1:1 ratio, clean bead-free nanofibres were obtained at the conditions of De > 1, Oh > 1, and De ≥ Oh ≥ 1.…”

Section: Antioxidant and Ace Inhibition Properties Of Peptidesmentioning

confidence: 99%

“…In contrast, Oh is the ratio of viscous to inertia and surface tension forces, which is used to characterize jet breakup. Seethu et al 15 reported that De was related to the extent of elasticity of feed solutions, whereas Oh revealed the viscous nature of polymer solutions. Similarly, the electrospinnability of a polymer and the diameter of nanofibres formed depend on Be.…”

Section: Antioxidant Activity and Angiotensin-converting Enzyme Inhib...mentioning

confidence: 99%

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Nanoencapsulation of casein‐derived peptides within electrospun nanofibres

et al. 2021

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BACKGROUND: Bioactive peptides derived from milk proteins are recognized as functional foods, but their consumption is limited by undesirable or bitter flavour, poor stability, and low bioavailability. Electrospinning is a versatile process for encapsulation of various bioactive compounds in the form of nanosized fibres, which can circumvent these disadvantages. This study was aimed at the preparation of casein-derived peptides-loaded nanofibres through electrospinning and characterizing them for fortification of milk.RESULTS: Pullulan at 100, 120, and 140 g kg −1 concentrations was used for electrospinning of peptides. Scanning electron and atomic force micrographs revealed the formation of clean bead-free peptides-loaded pullulan nanofibres at 120 and 140 g kg −1 concentrations with mean diameter of 60.45-133.05 nm and encapsulation efficiency of 72.95-86.04%. Fourier transform infrared spectra and X-ray diffractograms revealed the absence of interactions between the functional groups of pullulan and peptides during electrospinning. The zeta potential of the peptides-loaded nanofibres ranged from −15.6 to −24.6 mV, and the hydrodynamic diameter varied from 118.7 to 256.2 nm. The peptides from electrospun nanofibres showed sustained release to the extent of 75.3% after 8 h in gastrointestinal pH conditions. The release kinetics of peptides from nanofibres was best fitted to a Peppas-Sahlin model (R 2 = 0.987), and through diffusion and erosion mechanisms. The antioxidant activity of pure peptides and those from nanofibres was comparable. The physico-chemical qualities of milk fortified with encapsulated peptides did not show noticeable difference either. CONCLUSIONS: From the morphological, ultrastructural, particle size, encapsulation efficiency, release kinetics, and antioxidant activity data, it was inferred that electrospinning could be an effective technique for nanoencapsulation of casein-derived bioactive peptides. These peptides-loaded nanofibres could be used for fortification of milk and milk products.

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Section: Resultssupporting

confidence: 84%

Section: Encapsulation Efficiencysupporting

confidence: 82%

Section: Antioxidant and Ace Inhibition Properties Of Peptidesmentioning

confidence: 99%

Section: Antioxidant Activity and Angiotensin-converting Enzyme Inhib...mentioning

confidence: 99%

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Nanoencapsulation of casein‐derived peptides within electrospun nanofibres

et al. 2021

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“…Similarly, the titratable acidity and pH of both fortified and normal milks did not vary significantly (Table 2). Seethu et al 31 . showed that resveratrol loaded‐in electrospun nanofibers with food‐grade polymers when fortified in toned milk did not alter the organoleptic or physicochemical properties of milk.…”

Section: Resultsmentioning

confidence: 99%

Formulation and characterization of catechin‐loaded proniosomes for food fortification

et al. 2020

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BACKGROUND To overcome the problems associated with niosomes, proniosomes – a dry powder – was prepared to nanoencapsulate catechins using Span 60 as surfactant, cholesterol as stabilizer and maltodextrin, lactose monohydrate and pullulan as wall materials. The proniosomes were made by the thin‐film hydration technique, and were characterized for fortification in milk beverages. Scanning and atomic force microscopic images showed the varying morphology and ultrastructure of the proniosomes. The mean hydrodynamic diameter of 193.57–262.52 nm, polydispersity index of 0.24–0.25 and zeta potential of −15.8 to −24.73 were suggestive of the size, homogeneity and stability of the catechin‐loaded proniosomes. X‐ray powder diffractograms and Fourier transform infrared (FTIR) spectra provided insight about the interaction between catechins and wall materials. Entrapment efficiency and in vitro release were calculated to determine the extent of nanoencapsulation of catechins and their bioavailability, respectively. The nanoencapsulates were fortified in milk and yogurt to find their organoleptic acceptability. RESULTS Moisture content was found to be 20–30 g kg−1, indicating longer stability of the proniosomes. Scanning electron microscopic and atomic force microscopic images revealed the ultrastructure and spherical‐shaped morphology of proniosomes. Entrapment efficiency of catechins using pullulan as wall material was as high as 83.43%. In vitro release studies revealed the sustained release of catechins from the proniosomes. FTIR and X‐ray diffraction spectra revealed the absence of chemical interactions between catechins and encapsulants. CONCLUSION Food‐grade proniosomes are a good vehicle for fortification of milk and yogurt without noticeable adverse changes in their organoleptic and physicochemical properties, thus increasing the potential for bioavailability of catechins in the gastrointestinal tract. © 2020 Society of Chemical Industry

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