Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients

Zakharova, L. Ya.; Mirgorodskaya, A. B.; Gaynanova, Gulnara A.; Kashapov, Ruslan R.; Pashirova, Tatiana N.; Vasilieva, Elmira A.; Zuev, Yuriy F.; Synyashin, Oleg

doi:10.1016/b978-0-12-804307-3.00008-9

Cited by 12 publications

(3 citation statements)

References 338 publications

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“…CEO is active against both Gram‐negative and Gram‐positive bacteria related to food‐borne disease (de Almeida et al, 2023). However, the addition of CEO to food and pharmaceutical formulations has shown some limitations, including extreme volatility, intense aroma, and susceptibility to air, light, and temperature (Zakharova et al, 2016). Additionally, it significantly alters sensory characteristics in foods.…”

Section: Introductionmentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rheology data displayed abnormalities in the rheograms with increasing CEO concentrations in encapsulates. X‐ray diffraction and Fourier transform infrared spectroscopy peaks demonstrated the formation of successful encapsulations. The cracks on the encapsulated surface were visualized through SEM, and a variation in topography was quantified by atomic force microscopy measurements. The INL/CEO encapsulates demonstrated antimicrobial activity against selected pathogens, namely Salmonella Typhimurium and Listeria monocytogenes. The produced encapsulates have the potential to be used as intermediary products for food, pharmaceuticals, and packaging.Practical applicationsEncapsulates effectively retain the bioactive compounds of essential oils in a complex and release them through controlled mechanisms. These encapsulates have significant industrial applications in active packaging, flavor retention, and pharmaceutics.

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Section: Introductionmentioning

confidence: 99%

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Ahmed,

Al‐Jassar,

Thomas

et al. 2024

J Food Process Engineering

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show abstract

“…These attributes are highly desirable in various applications and actively explored in biomedicine, e.g. injectable hydrogels for tissue regeneration and drug delivery (Sahoo et al 2018), food and cosmetic industries where encapsulation of bioactive ingredients is required (Zakharova et al 2016) or for structuring and rheological modification (Zheng and Loh 2016), and the oil industry (Cao et al 2015), etc.…”

Section: Introductionmentioning

confidence: 99%

Thermosensitive supramolecular and colloidal hydrogels via self-assembly modulated by hydrophobized cellulose nanocrystals

et al. 2019

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Utilization of reversible non-covalent interactions is a versatile design strategy for the development of stimuli responsive soft materials. In this study, hydrophobic interactions were harnessed to assemble water-soluble macromolecules and nanoparticles into a transient hybrid network forming thermosensitive hydrogels with tunable rheological properties. Hybrid hydrogels were built of biopolymer derived components: cellulose nanocrystals (CNCs), nanoparticles of high aspect ratio, and hydroxypropyl methylcellulose (HPMC). To enable polymer/CNC assembly via hydrophobic interactions, the surface of highly hydrophilic CNCs was modified by binding octyl moieties (octyl-CNCs). The amphiphilicity of Electronic supplementary material The online version of this article (

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“…[1][2] Это обусловлено способностью амфифилов к самоорганизации с обра-зованием в области низких концентраций агрегатов, содержащих наноразмерные домены (компартменты) с градиентом свойств в направлении от периферии к ядру (полярность, вязкость и др.). [3] Эти агрегаты могут выступать в качестве хозяев (наноконтейнеров) в отношении практически полезных субстратов синте-тического или природного происхождения, модифици-руя их свойства в соответствии с конкретной задачей.…”

Section: Introductionunclassified

Supramolecular Nanocontainers Based on Hydrophobized Calix[4]resorcinol: Modification by Gemini Surfactants and Polyelectrolyte

Vasilieva¹,

Валеева²,

Yeliseeva³

et al. 2017

MHC

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Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients

Cited by 12 publications

References 338 publications

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

Thermosensitive supramolecular and colloidal hydrogels via self-assembly modulated by hydrophobized cellulose nanocrystals

Supramolecular Nanocontainers Based on Hydrophobized Calix[4]resorcinol: Modification by Gemini Surfactants and Polyelectrolyte

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