Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels

Horuz, Tuğba İnanç; Belibağlı, Kadir Bülent

doi:10.1016/j.foodchem.2018.06.017

Cited by 104 publications

(30 citation statements)

References 38 publications

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“…[8] The incorporation of antioxidants in micro-nanoscale fibers by electrospinning avoids the limitations associated with the direct application of these natural antioxidants, as it better protects them from environmental factors, allowing improved solubility and stability of the active molecules over prolonged storage periods. [9,10] A variety of active ingredients, such as gallic acid, [11] ferulic acid, [12] and curcumin, [13] have been encapsulated as uniform fibers using electrospinning following a simple preparation process and resulting in well-controlled morphologies. The resulting fibers possess extremely large specific surface areas and threedimensional networks, providing relatively low permeation resistance for the active molecules to reach their target oxidation site when mixed with the oil.…”

Section: Introductionmentioning

confidence: 99%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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In this study, tannic acid (TA), a natural antioxidant, is successfully encapsulated into a plant‐based guar gum fibrous mat by electrospinning without using an organic solvent. An upper threshold of 10 wt% TA (based on the dry weight of guar gum [GG]) and 2 wt% guar gum is the optimum composition to achieve a defect‐free structure through electrospinning. The obtained nanofibers have a mean diameter of 96 ± 22 nm. The effect of the encapsulated TA in the fibrous mat (200 ppm) on the oxidation of unrefined flaxseed oil (FO) is investigated over 30 days of storage at an elevated temperature (60 °C) and compared with the effect of butylated hydroxytoluene (BHT), a synthetic antioxidant, and non‐encapsulated TA at the same concentrations. Changes in the fatty acid composition, the conjugated diene content, the peroxide value, the content of thiobarbituric acid reactive substances (TBARS) and the p‐anisidine content are monitored as indicators of the oxidative stability. The TA fibrous mat exhibits different inhibitory effects on the oxidation of unsaturated fatty acids and is more effective than non‐encapsulated TA and BHT in reducing the rate of primary oxidation and secondary oxidation of FO as evaluated by all the oxidation indicators except the TBARS values for which BHT displays the greatest inhibition. Overall, the results demonstrate that the encapsulation of natural antioxidants into fibrous mats could potentially be used to preserve edible oils. Practical Applications: This is the first paper using plant‐based fibrous mats encapsulating natural antioxidant to improve the oxidative of flaxseed oil (FO) during storage. Compared with macro Tannic acid (TA), encapsulating TA in nano‐scale delivery system is more effective in delaying both the primary and secondary oxidation reactions of FO throughout the entire storage time. The results demonstrate that encapsulation of TA in fibrous mat could be potentially used to preserve oil. The formation of this nanofiber mat in this system is manufactured without using any synthetic chemicals. The plant‐derived components (GG and TA) are both recognized as safe by FDA and even edible. It can be directly added to crude oil systems during oilseed refining processing or used as coating material to fix on the surface of existing packaging bottle in order to prevent edible oil from oxidation, which would be beneficial in oil preservation and other related fields. This is the first paper using plant‐based nanoscale delivery system encapsulating natural antioxidant to improve the oxidative of flaxseed oil during storage. The plant‐derived components (guar gum and tannic acid) are both recognized as safe by FDA and even edible. The simple preparation process, effectiveness, and food‐grade functionality provide a novel alternative to synthetic antioxidants to protect edible oil from oxidation.

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Section: Introductionmentioning

confidence: 99%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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“…Summary of the main bands from the montmorillonite (M), β-carotene dye (NO) samples[19], and the nano-pigments synthesized under the L8 and L9 experimental conditions. Summary table of the main bands from montmorillonite (M), betanine dye (NR) samples[20], and nano-pigments synthesized under L8 and L9 experimental conditions.…”

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confidence: 99%

Finding the Additives Incorporation Moment in Hybrid Natural Pigments Synthesis to Improve Bioresin Properties

et al. 2019

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Interest in applications of natural dye applications has increased because of their antibacterial properties and the possibility of extracting them from nature and residues. Using nanoclays as hosts to reinforce natural dye properties has been successfully demonstrated. However, no one has attempted to optimize the polymer matrix and hybrid pigment properties at the same time to ensure the best final properties for bio-composite applications. Using a statistical design for experiments, we propose the best combination of modifiers with the best nanoclay as the host of three natural dyes: chlorophyll, β-carotene, and betanine. Using the L9 Taguchi designs, we learned both the influence of the nanoclay structure, and the addition moment of surfactant, mordant salt, and silane modifiers. FTIR, XRD, DTG, integration sphere spectrophotometer, and UV-aging tests were used to characterize the hybrid pigments and epoxy bioresin composites. The degradation temperatures of the three natural dyes rose and the reinforcement of the stability of three natural dyes to UV–Vis radiation exposure was demonstrated, which avoided the migration of these dyes from bioresin to wet ribbing. Optimal results were obtained with hydrotalcite clay (calcined or not) by using surfactant and mordant before the natural dye, and before or after silane.

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“…Since tomato carotenoids have antioxidant activity because of the presence of different phytochemicals (Kalogeropoulos, Chiou, Pyriochou, Peristeraki, & Karathanos, ), TPE‐loaded fibers increased the antioxidant activity of yogurt. The previous works also showed that antioxidant activity of the tomato peel extract increased about 10‐fold by nanoencapsulation (İnanç Horuz & Belibağlı, , ). However, the RSA value of yogurt enriched with TPE‐Ge was not statistically different from the one of yogurt enriched with TPE‐Ze ( p > 0.05).…”

Section: Resultsmentioning

confidence: 82%

“…The fiber diameters were ranging from 125 to 360 nm and the mean fiber diameters were found to be less than 250 nm. It was also pointed in the previous works (İnanç Horuz & Belibağlı, , ) that gelatin and zein nanofibers containing the carotenoids extracted from tomato peel (TP) were successfully fabricated with above 90% encapsulation efficiency by electrospinning. The FTIR spectra of extract‐loaded fibers also showed that the TP extract could be compatibly entrapped into the fibers.…”

Section: Resultsmentioning

confidence: 87%

“…However, this study aimed the encapsulation of tomato carotenoids (not only β‐carotene, but also lycopene) into electrospun fibers and its application in a food material. In previous works (İnanç Horuz & Belibağlı, , ) the carotenoids extracted from tomato peel (TP) (with a yield of 492.5 mg carotenoids/kg dry peel) were successfully encapsulated into gelatin and zein nanofibers by electrospinning technique. Antioxidant activity of the extract increased about 10‐fold and water by nanoencapsulation because of reduction in its molecular size into the nanometric size.…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of tomato peel extract into nanofibers and its application in model food

Horuz

Belibağlı

2019

J Food Process Preserv

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This study aimed the encapsulation of tomato peel extract (TPE) into zein and gelatin fibers via electrospinning to investigate their effect on the physicochemical and antioxidant properties of yogurt during storage at 4°C. The yogurt samples enriched with TPE had closer characteristics to control sample in terms of acidity, pH, syneresis, and viscosity parameters. The incorporation of TPE‐loaded fibers resulted in increasing of free radical scavenging activity of yogurt by 40%–60%. The yogurts enriched with TPE‐loaded fibers were redder, darker, and more yellow than control yogurt. Practical applications This study shows that the TPE‐loaded zein and gelatin fibers can serve as a functional additive in yoghurt, especially for improving its antioxidant and color properties. Therefore, it has the potential to fill the blank in the related literature and can provide a basis for further studies and it will be contributed to the utilization of nanofibers in food science and technology, particularly for encapsulation to protect and controlled release of active components. It will also contribute to the production of water‐soluble carotenoids by nanoencapsulation via electrospinning and use them in an aqueous food matrix. However, future toxicological studies are required to establish the potential adverse effects of nanotechnology on human health.

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Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels

Cited by 104 publications

References 38 publications

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Finding the Additives Incorporation Moment in Hybrid Natural Pigments Synthesis to Improve Bioresin Properties

Encapsulation of tomato peel extract into nanofibers and its application in model food

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