Nanomaterials for nutraceuticals and preservative agents

Mantovan, Janaína; Marim, Beatriz Marjorie; Giraldo, Gina Alejandra Gil; Pereira, Jéssica Fernanda; Kishima, João O.F.; Zuluaga, Mónica Yorlady Alzate; Resta, Victória Gouveia

doi:10.1016/b978-0-12-824369-5.00018-x

Cited by 3 publications

(3 citation statements)

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“…The effect is known of complexation with cyclodextrins on the AOA level of a wide range of natural antioxidants using various methodological approaches, in particular 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)–Trolox assay, oxygen radical absorbance capacity (ORAC) assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, ferric reducing antioxidant power (FRAP) [ 43 , 44 , 45 , 46 , 47 , 48 ].…”

Section: Discussionmentioning

confidence: 99%

“…The complexes containing p-anisaldehyde (a biodegradable agent for food preservation) showed better stability during storage in low-humidity conditions, higher AOA, and a comparable level of antimicrobial activity against Escherichia coli and Staphylococcus aureus [ 47 ]. It was noted that food nanocarriers containing antimicrobial and antioxidant agents are promising candidates for increasing the storage period of food products and substituting synthetic preservatives [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

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Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides

Halavach,

Kurchenko,

Tarun

et al. 2023

IJMS

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Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host–guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides

Halavach,

Kurchenko,

Tarun

et al. 2023

IJMS

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“…It is very essential in food quality and food safety. Nanostructures enhances the bioavailability of ingredients like vitamins, carotenoids, flavouring agents, prebiotics, omega fatty acids, antimicrobial, antioxidant, protein and peptides and other preservatives by incorporating by incorporating in the delivery system rather than direct administration in their pure form (Mantovan et al, 2022) [9] . Nani encapsulation and nanoemulsion can be performed for the absorption of functional food ingredients.…”

Section: Application In Food Preservationmentioning

confidence: 99%

Nanoparticles in packaging films: Processing technologies and future trends

Banerjee,

Bera,

Das

et al. 2024

Int. J. Mater. Sci.

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Nowadays, food packaging has become very demanding and with the help of nanoparticles it has become easier to upgrade the qualities that aid in extending the lifespan of packaged goods. Nanoparticles are useful for use in the creation of nano composites because of their antibacterial activity, oxygen scavenging capacity, and UV impermeability. Meat, seafood, milk, fruits, vegetables, and other food items all expire quickly. Nanotechnology has a stronger influence and is used by several food sectors to extend the shelf life of such food goods. It helps make materials more resistant to heat, pressure, and gases while also making them more biodegradable and nontoxic. Zinc oxide, silicate, kaolinite, silver NPs, and titanium dioxide are a few of the significant nanomaterials utilised in food packaging. These films-coated materials function as a barrier against gases such as carbon dioxide and oxygen, as well as favourable chemicals. Basically, the use of nanotechnology is to prevent the food products from mechanical damage as well as some derogative changes such as physical, chemical or microbiological changes. This review paper discusses packaging films and emphasises the major division of the most prevalent polysaccharides for use in the food industry. We also talked about the processing methods used to create food packaging films with nano-integration. Recent developments in the use of various forms of nanotechnology during food preservation are highlighted in the debate. Finally, potential developments in nanotechnology for applications in the food industry were described.

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