Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

Benimana, Fidele; Potoroko, Irina; Pathak, Prateek; Sonawane, Shirish H.; Sonawane, Shriram S.; Bagale, Uday

doi:10.1002/fsn3.2776

Cited by 14 publications

(1 citation statement)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We have taken fresh bread sample slice in Petri dish and added external green algae which are already formed on stored bread samples. Later, samples were kept at two different conditions ((a) at room temperature and (b) at 4 °C in refrigerator), and the sample was checked after 7 and 14 days for microbial growth [30].…”

Section: Porosity Analysis Of Bread Crumb As Per Norms Ofmentioning

confidence: 99%

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

Bagale

Kadi

Malinin

et al. 2022

International Journal of Food Science

View full text Add to dashboard Cite

The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).

show abstract

Section: Porosity Analysis Of Bread Crumb As Per Norms Ofmentioning

confidence: 99%

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

Bagale

Kadi

Malinin

et al. 2022

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

Benimana

Potoroko

Pathak

et al. 2022

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

Vakili,

Ataee,

Kakoolaki

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

Fortified dairy products such as yogurt have attracted a lot of attention due to the increasing concern for public health. This study aimed to determine the effects of nanoemulsified and a microencapsulated protein hydrolysate obtained from Planiliza abu on some of the properties of yogurt. The physicochemical, rheological, microbiological, and sensory evaluation of the fortified yogurt samples stored at 4°C were assessed during 21 days. The fish protein hydrolysates (FPHs) < or >10 kDa protein were used. The amino acid profile of Planiliza abu was glutamic acid (78.99%), aspartic acid (59.53%), and lysine (53.54%). No significant change was observed in titratable acidity (TA) and pH of supplemented yogurts during refrigeration. The highest survival level of lactic acid bacteria (LAB), water‐holding capacity (WHC), and viscosity and the lowest syneresis were observed in fortified samples with FPH <10 kDa. The highest ferric reducing antioxidant power (FRAP) was achieved in yogurt fortified with nanoemulsion FPH < 10 kDa (NEh10a, 0.41 mg/g). The results showed that fortified yogurt with FPH, particularly less than 10 kDa, is among the desirable functional food with appropriate gel network and consistency as well as better taste and mouth feel, and higher overall acceptance.

show abstract

Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

Abstract: Since the last decades, packaging film is significant and essential for food products. It helps to enhance and protect the products against environmental conditions during processing and storage(Agudelo-

Cited by 14 publications

References 41 publications

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

Ultrasound‐assisted synthesis of nanoemulsion/protein blend for packaging application

Effect of nanoemulsified and encapsulated Planiliza abu protein on fortified yogurt

Contact Info

Product

Resources

About