Evaluation of antioxidant properties of Heracleum Lasiopetalum extract in multilayer nanoemulsion with biopolymer coating to control oxidative stability of sunflower oil

Yazdan-Bakhsh, Mahsa; Nasr‐Esfahani, Mojtaba; Esmaeilzadeh-Kenari, Reza; Fazel-Najafabadi, Mohammad

doi:10.1007/s11694-020-00691-y

Cited by 15 publications

(19 citation statements)

References 48 publications

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“…In all incubation periods, the blank sunflower oil had significantly (p < .05) higher POVs than oil containing antioxidants. The lower POV of oil with plant extract than oil with synthetic antioxidant during frying process or storage also reported by other researchers (Agregán et al, 2017;Farahmandfar et al, 2015;Yazdan-Bakhsh et al, 2021). As can be seen in Figure 5, encapsulated rosemary exhibited higher antioxidant activity than synthetic antioxidant which is in line with the findings in a recent study by other researchers for Mentha piperita (Royshanpour et al, 2021) extract and nanoencapsulated Ferula persica extract (Estakhr et al, 2020).…”

Section: Peroxide Valuesupporting

confidence: 90%

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil

Jafari

Jafarian

Hojjati³

et al. 2022

Food Science & Nutrition

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There has been interest in the use of plant extract as a natural preservative agent for improving the oxidative stability of vegetable oils. However, plant extracts have low stability against heat and environmental stress. In this study, the antioxidant potential of nano‐ and microencapsulated Rosmarinus officinalis L. extract (RE) obtained using the ultrasonication method was measured. The total phenolic and flavonoid content of the extract was 174.4 ± 25.9 mg gallic acid/g extract and 78.30 ± 3.2 mg rutin/g extract, respectively. Antioxidant activity of 50, 100, 200, and 400 ppm of RE was measured by DPPH free radical scavenging methods, ferric reduction assay, and β‐carotene/linoleic acid assay, and then compared to the 100 ppm of TBHQ as a common synthetic antioxidant. The results showed that the antioxidant activity increased with increasing the concentration of the extract in all evaluating methods. The antioxidant activity of 200 ppm of the free and encapsulated extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums at different ratios (1:0, 1:1, and 0:1) was compared to sunflower oil without antioxidants, and oil‐containing TBHQ which was stored at 60°C for 24 days. The oxidation indexes of oil samples include peroxide value, thiobarbituric acid value, and p‐anisidine value measured at 4‐day intervals. A lower oil oxidation was observed in oil‐containing nanoencapsulated extract followed by microencapsulated extract, free extract, and TBHQ. Since producing nanoencapsulated RE requires a higher time and speed of homogenization and due to no statistically significant difference between the antioxidant properties of nanocapsules and microcapsules in oil, the use of microcapsules of RE in basil seed gum to increase the shelf life of sunflower oil is recommended.

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Section: Peroxide Valuesupporting

confidence: 90%

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil

Jafari

Jafarian

Hojjati³

et al. 2022

Food Science & Nutrition

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“…GE was used at 800 ppm of concentration according to our previous study (Yazdan‐Bakhsh et al, 2020). The results of nanocapsules of GE in the LSG coating based on the particle size, zeta potential, and EE responses are shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

“…The GE was obtained according to our previous study (Yazdan‐Bakhsh et al, 2020). A two‐step method was used to prepare W/O/W emulsions.…”

Section: Methodsmentioning

confidence: 99%

“…The ratio of W/O nanoemulsions to coating materials was 2:5 and then, a probe‐type ultrasound device (VC 505 Sonics, Newtown, CT) was used for 5 min. The W/O/W emulsion were dried using a freeze dryer (L101, Liotop, São Carlos, Brazil) at 0.017 mPa and −57°C for 48 h (Maghamian et al, 2021; Razavi & Kenari, 2021; Yazdan‐Bakhsh et al, 2020; Zaghian & Goli, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The genus Heracleum comprises more than 120 species throughout the world and it is one of the largest genera of the Apiaceae. Heracleum lasiopetalum Boiss is known as “Golpar‐e‐barfi” which is distributed in humid mountainous areas of Iran, Turkey, and Iraq (Hazrati et al, 2020; Javidnia et al, 2020; Yazdan‐Bakhsh et al, 2020). Golpar is a flavoring agent and spice for food in Iran, and in Iranian traditional medicine is used as antiepileptic, digestive aid, and carminative (Firuzi et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water-in-oil emulsion was fabricated by (5%-10%) golpar extract (GE), (40%-35%) emulsifier span 80 (EM), and (50%-60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water-in-oil-in-water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.

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Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts

Zamankhani,

Moeini,

Mahasti Shotorbani

et al. 2023

Food Science & Nutrition

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This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME‐BE and ME‐BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE‐ and BHE‐loaded microcapsules, and the values reported fell between −34.96 and −34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.

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Evaluation of antioxidant properties of Heracleum Lasiopetalum extract in multilayer nanoemulsion with biopolymer coating to control oxidative stability of sunflower oil

Cited by 15 publications

References 48 publications

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil

Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts

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