Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release

Estrella-Osuna, Danya Elizabeth; Tapia-Hernández, José Agustín; Ruíz‐Cruz, Saúl; Márquez‐Ríos, Enrique; Ornelas‐Paz, José de Jesús; Del‐Toro‐Sánchez, Carmen Lizette; Ocaño‐Higuera, Víctor Manuel; Rodríguez-Félix, Francisco; Estrada‐Alvarado, María Isabel; Cira‐Chávez, Luis Alberto

doi:10.3390/nano12132303

Cited by 17 publications

(8 citation statements)

References 47 publications

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“…In the first step of the study, EE% was estimated, and the size and morphology were evaluated for the NC3, NC6, and NC9 samples by AFM analysis. Then, the influence of various pH values (3,7,11) and different temperatures (30,60, 90 • C) on the release profile of the NC3, NC6, and NC9 samples was investigated by factorial experiments through SAS Software (version 9) in two replicates. Further, in the simulated salivary conditions, the release rate of the three powders was evaluated.…”

Section: Discussionmentioning

confidence: 99%

“…The release rates for this powder at pH = 3, 7, and 11 were obtained as 0.06, 0.08, and 0.12, sequentially. The rates of released OPO at pH = 3, 7, and 11 were 18, 24, and 36%, respectively, after 240 s. In the following time interval (240-600 s), the release rate of the OPO was reduced in all the pH ranges, and the release The release rates of the OPO from the NC3 powder at three pH values (3,7,11) were the lowest values, as shown in Figure 4A. The release rates for this powder at pH = 3, 7, and 11 were obtained as 0.06, 0.08, and 0.12, sequentially.…”

Section: Influence Of Different Ph Values On the Release Of Orange Pe...mentioning

confidence: 95%

“…Encapsulation is an effective strategy to minimize these unfavorable effects and improve the bioavailability and stability of OPO. Encapsulation allows the protection of flavors from environmental degradation and controls their release during shelf-life and consumption [2,3].…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to Control Its Release under Different Conditions

Ghasemi

Assadpour

Kharazmi

et al. 2023

Foods

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Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a suitable and novel strategy to improve the bioavailability and stability of OPO and its controlled release. In this study, we investigated the release profile of OPO from freeze-dried optimized nanocomposite powders as a function of pH (3, 7, 11) and temperature (30, 60, and 90 °C), and within a simulated salivary system. Finally, its release kinetics modelling was performed using experimental models. The encapsulation efficiency of OPO within the powders, along with the morphology and size of the particles, were also evaluated by an atomic force microscopy (AFM) analysis. The results showed that the encapsulation efficiency was in the range of 70–88%, and the nanoscale size of the particles was confirmed by AFM. The release profile showed that the lowest and the highest release rates were observed at the temperatures of 30 and 90 °C and in the pH values of 3 and 11, respectively, for all three samples. The Higuchi model provided the best model fitting of the experimental data for the OPO release of all the samples. In general, the OPO encapsulates prepared in this study showed promising characteristics for food flavoring applications. These results suggest that the encapsulation of OPO may be useful for controlling its flavor release under different conditions and during cooking.

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Section: Discussionmentioning

confidence: 99%

Section: Influence Of Different Ph Values On the Release Of Orange Pe...mentioning

confidence: 95%

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Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to Control Its Release under Different Conditions

Ghasemi

Assadpour

Kharazmi

et al. 2023

Foods

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“…Miliparticles like micro and nanoparticles are one of the important systems for the controlled transfer of materials in a long time, with a higher particle size range above 1,000 microns. According to the preparation method of miliparticles, sensitive food ingredients can be dissolved, trapped or encapsulated by a special polymer, and miliparticles, microspheres or microcapsules are prepared (Fathima et al, 2014;Tapia-Hern andez et al, 2019;Rodríguez-F elix et al, 2019Rodríguez-F elix et al, , 2022Estrella-Osuna et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Hadipour,

Mahmoudi,

Manoochehri

et al. 2024

NFS

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Purpose Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil. Design/methodology/approach The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations. Findings The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde. Originality/value To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

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“…Some researchers combine it with other techniques, such as the electrospinning method [ 11 , 12 ] and electrospraying method [ 13 , 14 ], but these methods are more suitable for polar encapsulant materials and require high-tech instrumentation. In addition, electrohydrodynamic techniques such as electrospinning and electrospraying use high energy to prepare nanomaterials, which are among other disadvantages [ 15 , 16 , 17 , 18 ]. In encapsulation for the encapsulant material in the form of non-polar lipids, while the active ingredients are polar such as ferrous sulfate, the encapsulation by the formation of the double emulsion (W/O/W) assisted with homogenization and ultrasonication is a suitable encapsulation technology and produces high entrapment efficiency through binding by a double emulsifier [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

et al. 2022

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Ferrous sulfate is one type of iron that is commonly used in iron supplementation and fortification in food products, but it has low stability and an unfavorable flavor, causing its use to be limited. Encapsulation in a solid lipid nanoparticle (SLN) system is one technology that offers stable active compound protection and a good delivery system; however, a solid lipid matrix should be selected which has good health effects, such as glycerol monolaurate or monolaurin. The purpose of this study was to obtain SLN-ferrous sulfate based on stearic acid and fat rich in monolaurin. SLN-Ferrous sulfate was synthesized at various concentrations of monolaurin-rich fat (20%; 30%; 40% w/w lipid) and various concentrations of ferrous sulfate (5%; 10%; 15% w/w lipid). The results showed that the use of monolaurin-rich fat 40% w/w lipid and 15% w/w ferrous sulfate produced the best characteristics with high entrapment efficiency and loading capacity of 0.06%. The Z-average value of SLN was 292.4 nm with a polydispersity index (PI) of 1.03. SLN-ferrous sulfate showed a spherical morphology, where the Fe trapped in the SLN was evenly dispersed in the lipid matrix to form a nanosphere system. Preparation of SLN-ferrous sulfate by double emulsion method based on stearic acid and fat rich in monolaurin effectively encapsulated ferrous sulfate with high entrapment efficiency and good physicochemical properties.

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Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release

Cited by 17 publications

References 47 publications

Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to Control Its Release under Different Conditions

Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to Control Its Release under Different Conditions

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

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