Nanostructures of gums for encapsulation of food ingredients

Taheri, Afsaneh; Jafari, Seid Mahdi

doi:10.1016/b978-0-12-815663-6.00018-5

Cited by 9 publications

(4 citation statements)

References 224 publications

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“…The zeta potential of particles varied from −35.24 to −31.19 mv in nanocapsules and from −35.72 to −31.01 mv in microparticles. The negative zeta potential of all particles is related to the presence of anionic groups in seed gum (Taheri & Jafari, 2019 ) and RE. The results of encapsulation efficiency of all samples showed higher encapsulation efficiency (50.0% ≤) which indicated the suitable encapsulating conditions.…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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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“…The size and morphology of the electrosprayed structures are strongly dependent on the properties of the biopolymer solutions [ 30 , 31 , 32 ]. Therefore, the selected phycocolloid solutions were characterized in terms of pH, surface tension, and electrical conductivity prior to their processing, and the results are summarized in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Electrosprayed Agar Nanocapsules as Edible Carriers of Bioactive Compounds

Tomadoni

Fabra

Méndez

et al. 2022

Foods

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Electrosprayed agar nanocapsules were developed using an acetic acid solution as solvent. The role of solution properties (viscosity, surface tension, and conductivity) in the formation of agar particles was assessed, together with the effect of both agar and acetic acid concentrations on the size and morphology of the resulting particles. Agar solutions with a concentration below 10% w/v were not suitable for electrospraying. Furthermore, the agar–acetic acid ratio was also critical for the formation of agar nanostructures (with an optimum ratio of 1:2). A decrease in particle size was also observed when decreasing agar concentration, with particle diameter values ranging between 50 and 400 nm. Moreover, the suitability of the electrosprayed agar nanocapsules as carriers for a model bioactive compound, chlorophyllin sodium copper salt (CHL), was also evaluated. The release profile of encapsulated CHL, with an estimated encapsulation efficiency of around 40%, was carried out in food simulants with different hydrophilicity (10% v/v and 50% v/v ethanol). While the release of the bioactive was negligible in the hydrophilic food simulant, an initial burst release followed by a slower sustained release was observed when the capsules were immersed in 50% ethanol solution. The results open up a broad range of possibilities that deserve further exploration related to the use of these edible polysaccharide-based nanocapsules.

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“…The charge and size of the droplet can easily be controlled to some extent by adjusting the flow rate and voltage applied to the nozzle. Consequently, electrospraying has some advantages over conventional mechanical spraying systems, where droplets are charged by induction: i) it produces droplets of a smaller size, ii) their size distribution is usually narrow with low standard deviation, iii) the charged droplets are self-dispersing and no droplet agglomeration and coagulation occurs, iv) the motion of charged droplets can easily be controlled by electric fields such as deflection or focusing and v) the deposition efficiency of the charged spray is much higher than for uncharged droplets [80].…”

Section: Electrosprayingmentioning

confidence: 99%