Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion

Ghadiri, Nima; Mirghazanfari, Seyed Mahdi; Hadi, Vahid; Hadi, Saeid; Mohammadimehr, Mojgan; Ardestani, Mojgan Mehri; Talatappeh, Hossein Dini; Mohajeri, Mohsen

doi:10.1007/s11694-023-01891-y

Cited by 3 publications

(3 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the end of this second heating period, the remaining 40 [mL] of buffer was added to complete the 100 [mL] volume, followed by five vortexing cycles and ten ultrasonication cycles. Ultrasonication was performed using an ultrasonic cell disruptor (HIELSCHER UP100H, Teltow, Germany) equipped with an MS7 Microtip 7 sonotrode (7 mm in diameter, 120 [mm] in length, 130 [W/cm²] acoustic power density) working at 50% amplitude and a maximum of 100 W. To characterize the physicochemical properties of AS, dynamic light scattering (DLS) was applied to measure the mean particle size (MPS) [ 25 ], polydispersity index (PDI) [ 26 ], and zeta potential (ξ) [ 27 ]. The encapsulation efficiency of AS was determined using ultra-high-performance liquid chromatography (UHPLC) by quantifying the catechin and epicatechin monomers [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Monasterio,

Núñez,

Brossard

et al. 2023

Polymers

View full text Add to dashboard Cite

Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of −2.9 to −17.6 [mN/m] in HPS (S1) and −17.6 to −40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.

show abstract

Section: Methodsmentioning

confidence: 99%

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Monasterio,

Núñez,

Brossard

et al. 2023

Polymers

View full text Add to dashboard Cite

show abstract

“…Mean particle size (MPS) and polydispersity index (PDI) analyses for each sample were performed over 90 days of storage at 4 • C using dynamic light scattering (DLS) with a backscattering angle of 173 • and a refractive index of 1.330 for the medium and 1.334 for phospholipids (Zetasizer Nano ZS, Malvern Instruments, Malvern, UK). Zeta potential (ξ) was measured by DLS using the same Zetasizer Nano ZS equipment [37,38].…”

Section: Stability Study Of Nanoliposomesmentioning

confidence: 99%

Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles

Monasterio,

Osorio

2024

Foods

View full text Add to dashboard Cite

Grape seeds are an excellent source of flavonoids and tannins with powerful antioxidant properties. However, the astringency of tannins limits their direct incorporation into food. To overcome this challenge, we investigated the encapsulation of grape seed tannins within nanoliposomes formed by ultrasound cycling. We characterized the nanoliposomes’ physicochemical properties, including encapsulation efficiency, antioxidant activity, stability, microstructure, and rheological properties. Our findings reveal that the nanoliposomes exhibited excellent stability under refrigerated conditions for up to 90 days with a mean particle size of 228 ± 26 nm, a polydispersity index of 0.598 ± 0.087, and a zeta potential of −41.6 ± 1.30 mV, maintaining a spherical multilamellar microstructure. Moreover, they displayed high antioxidant activity, with encapsulation efficiencies of 79% for epicatechin and 90% for catechin. This innovative approach demonstrates the potential of using ultrasound-assisted nanoliposome encapsulation to directly incorporate grape seed tannins into food matrices, providing a sustainable and efficient method for enhancing their bioavailability and functionality.

show abstract

“…The stability study of NT was conducted using a LITESIZER 500 particle analyzer (Anton Paar, Graz, Austria). The analysis included determining the particle size, polydispersity index, diffusion coefficient, zeta potential, conductivity, and transmittance for each sample over a 15-day storage period at 4 • C. A backscatter measurement angle of 175 • was employed [34,35].…”

Section: Stability Study Of Ntmentioning

confidence: 99%

Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods

Monasterio,

Núñez,

Verdugo

et al. 2024

Polymers

View full text Add to dashboard Cite

In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.

show abstract

Physicochemical properties and antioxidant activity of polyvinyl alcohol orally disintegrating films containing sweet almond oil nanoemulsion

Cited by 3 publications

References 73 publications

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles

Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods

Contact Info

Product

Resources

About