Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

Mohammadi, Adeleh; Jafari, Seid Mahdi; Assadpour, Elham; Esfanjani, Afshin Faridi

doi:10.1016/j.ijbiomac.2015.10.025

Cited by 201 publications

(78 citation statements)

References 37 publications

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“…The droplet size was significantly different (p < 0.05) between the gelled double emulsions (day 0), the highest value was presented by CMT (D3,2 = 3.02 µ m and D4,3 = 25.48 µ m) and the lowest was for CMW with values of D3,2 = 2.42 µ m and D4,3 = 10.10 µ m. Intermediate sizes were presented by CM, CML and CMC (D3,2 = 2.55-2.84 µ m and D4,3 = 12.02-21.04 µ m; Figure 3). According to Mohammadi et al [26], the simultaneous use of two biopolymers can increase the thickness of the emulsifier layer around the droplets and therefore increase the droplet size, similar to that found in CML, CMC and CMT. On the other hand, Capitani et al [28] report that this effect can also be associated with an increase in the viscosity of the aqueous phase generated by the different biopolymers, since the viscosity could affect the homogenization process, preventing the complete disruption of the droplets and resulting in a larger population of droplets, similar to that found in CML, CM, CMT and CMC gelled double emulsions (viscosity = 10.15-104.53 Pa .…”

Section: Droplet Size Measurementssupporting

confidence: 53%

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Guzmán-Díaz

Treviño-Garza

Rodríguez-Romero

et al. 2019

Foods

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The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

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Section: Droplet Size Measurementssupporting

confidence: 53%

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Guzmán-Díaz

Treviño-Garza

Rodríguez-Romero

et al. 2019

Foods

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“…Also, the liquid state, transparency, and low viscosity encourage the use of microemulsions as the nanocarriers in food and beverage preparation. Microemulsions can solubilize and deliver both the lipophilic and hydrophilic components, and their nanoscale droplet size improves the bioavailability of nutraceuticals (Assadpour, Maghsoudlou, Jafari, Ghorbani, & Aalami, 2016b; Mohammadi, Jafari, Assadpour, & Faridi Esfanjani, 2016). The main disadvantage of microemulsions is the high content of surfactants that increase the cost of product and can induce a certain risk of toxicity.…”

Section: Role Of the Nanocarriers In Improving Nutraceutical Bioavailmentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Dima

Assadpour

Dima

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

209

108

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Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

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“…As a nutritional ingredient, whey protein isolate (WPI) is extensively used in the food industry as a result of its emulsifying, foaming, and gelling properties. In addition to other important features, WPI has excellent surface activity because of its mixed composition of β‐lactoglobulin, α‐lactalbumin, bovine serum albumin, and other proteins …”

Section: Introductionmentioning

confidence: 99%

“…In addition to other important features, WPI has excellent surface activity because of its mixed composition of β-lactoglobulin, α-lactalbumin, bovine serum albumin, and other proteins. [10][11][12] Recently, the combination of WPI and NaCS has been investigated for the micro-and nanoencapsulation of bioactive compounds. Nonetheless, comparisons of the potential of WPI and NaCS for the encapsulation of EOs has eluded the attention of researchers.…”

Section: Introductionmentioning

confidence: 99%

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Sani

Alizadeh

Pirsa

et al. 2018

Flavour & Fragrance J

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To develop a novel usage for functional essential oils, the present study aimed to evaluate the influence of process parameters on the characteristics of Melissa officinalis essential oil microencapsulated through whey protein isolate (WPI) and sodium caseinate (NaCS). Melissa officinalis was encapsulated via whey proteins and NaCS with variable ratios (0–100), core/coating ratios (10–100%), and ultrasonication power (50–150). The impacts of these variables were examined via response surface methodology. The findings demonstrated that lower particle sizes were obtained at higher amounts of WPI with the lowest level of applied sonication power. Desirability function results indicate that the maximum quantity of WPI with an ultrasonication power of 50 W led to the lowest particle size, zeta potential, and turbidity. The application of microcapsules loaded with Melissa officinalis was found to be useful to preserve their bioactive compounds and induces flavour stability, enabling the use of microcapsules in food formulations.

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Nano-encapsulation of olive leaf phenolic compounds through WPC–pectin complexes and evaluating their release rate

Cited by 201 publications

References 37 publications

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

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