Food Hydrocolloids for Health最新文献

{"title":"Recent advances on antimicrobial peptide and polysaccharide hydrogels","authors":"Serena Lam ,&nbsp;Amanda Clairoux ,&nbsp;Chibuike C. Udenigwe","doi":"10.1016/j.fhfh.2024.100180","DOIUrl":"10.1016/j.fhfh.2024.100180","url":null,"abstract":"<div><p>The three-dimensional structure and network that compose naturally or synthetically derived polymers, such as hydrogels, allow for a wide variety in customization of the biomaterial characteristics, thus resulting in various applications. In medical care, hydrogels formed by intrinsic or exogenous antimicrobial components can act as effective vehicles for the administration of drugs and bioactive compounds, as alternatives to traditional wound dressings, and as antimicrobial coatings on implanted medical devices. In food safety, hydrogels with antimicrobial properties are desirable as food spoilage inhibitors. There has been a recent heightened focus on naturally derived hydrogels, due to their cost effectiveness and lack of concern for toxicity, which enhance their potential for a variety of food and biomedical applications. This concise review focuses on the recent advances of naturally derived peptide and polysaccharide antimicrobial hydrogels in the biomedical and food industries.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100180"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000050/pdfft?md5=87fff37bfdb165acb92932ccedfe2803&pid=1-s2.0-S2667025924000050-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141391836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Re-processing of pharmaceutical herb residues using isolated probiotics from plant sources and their beneficial effects on diarrhea","authors":"Samima Yeasmin ,&nbsp;Abu Naser Md Nayeem ,&nbsp;Anjumanara khatun ,&nbsp;ABM Ashraful ,&nbsp;Muhsi Faiaz ,&nbsp;Shumaia Parvin ,&nbsp;Most. Afia Akhtar ,&nbsp;Md Aziz Abdur Rahman ,&nbsp;Md Abu Reza ,&nbsp;Athanasios Alexiou ,&nbsp;Marios Papadakis ,&nbsp;Nermeen N. Welson ,&nbsp;Mohamed H. Mahmoud ,&nbsp;Gaber El-Saber Batiha ,&nbsp;Ronok Zahan","doi":"10.1016/j.fhfh.2024.100181","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100181","url":null,"abstract":"<div><p>This study aims to use hot aqueous extract of herbal residue (HRE) to enhance bacterial growth and possess anti-diarrheal effects. In this study, lactobacillus species <em>L. brevis</em> (SAM-1), <em>Lactobacillus plantarum</em> (SAM-2), and <em>Lactobacillus herbinensis</em> (SAM-3) were isolated from date palm sap (collected in winter season). Square Pharmaceuticals PLC, Bangladesh provided herbal residues ‘Adovas’ which is non-sedating herbal cough syrup with sixteen common herbs including Adhatoda vasica. In our observation, HRE increased the number of colonies in MRS media. In the anti-diarrheal study by castor oil and magnesium sulphate-induced diarrheal mouse model, SAM-1 and 2 with or without HRE showed almost similar results. After initial morphological characterization, tests such as resistance to low pH, bile salt and survival capability in gastric simulated fluid (GSF) were performed to confirm them as a probiotic candidate. All three isolates were gram-positive bacteria and could grow in a mesophilic range of temperatures. The isolates were catalase-negative and were able to coagulate milk after overnight incubation. As the isolates exhibited resistance to low pH and could tolerate bile salts, they may survive in the stomach and intestine, thus making them a promising probiotic candidate. The isolated probiotics and HRE inhibited diarrheal and restored the body's electrolytes. Interestingly, SAM-2 showed higher efficacy than the standard drug (Loperamide), while SAM-1 showed a similar effect and SAM-3, had less effect than Loperamide. The findings suggest that probiotics and herbal residue could contribute to diarrhoeal disease prevention, which might be an alternative to a synthetic standard drug (Loperamide).</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100181"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000062/pdfft?md5=74ade19406a0f4ff223016a68aac7412&pid=1-s2.0-S2667025924000062-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted extraction of anthocyanin from black rice bran and its encapsulation by complex coacervation","authors":"Lourembam Monika Devi,&nbsp;Amit Baran Das,&nbsp;Laxmikant S. Badwaik","doi":"10.1016/j.fhfh.2023.100174","DOIUrl":"10.1016/j.fhfh.2023.100174","url":null,"abstract":"<div><p>The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coacervation process. Response surface methodology (RSM) was employed for optimization of extraction process. Acidified ethanol (1 M HCl) was used as extraction solvent and ultrasound power (W) and extraction time (min) were used as independent variables. Face centered composite design (FCCD) data was successfully opted and developed a 2nd order polynomial equation with R² value of 0.94 for total phenolic content (TPC), 0.95 for total flavonoid content (TFC), 0.87 for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 0.98 for total anthocyanin content (ANCs) respectively. Kinetic model study for extraction of anthocyanin was compared to conventional extraction process. Characterization of the extracts was performed using high pressure liquid chromatography analysis (HPLC). Cyanidin-3-glucoside is the predominated anthocyanin found as compared to peonidin-3-D-glucoside. Finally, coacervated microcapsules were developed using anthocyanin extract as core solution and gelatin and acacia gum as wall materials. Characterization of the microcapsules in terms of moisture content, hygroscopicity, solubility, encapsulation efficiency and surface morphology were evaluated. The result thus obtained shows that potential anthocyanin content from black rice bran can be utilized as food ingredients for various food application and formulation of functional food.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100174"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000584/pdfft?md5=b449aaec7fe13acbe8cb202ec36f4cc5&pid=1-s2.0-S2667025923000584-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139457012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin","authors":"Seyedeh Fatemeh Mousavi ,&nbsp;Arash Koocheki ,&nbsp;Behrouz Ghorani ,&nbsp;Mohebbat Mohebbi","doi":"10.1016/j.fhfh.2024.100177","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100177","url":null,"abstract":"<div><p>This study aimed to produce microgels by electrospraying of alginate/AHSG (<em>Alyssum homolocarpum</em> seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential while it reduced the viscosity of the dispersions. Increased alginate to AHSG ratio resulted in smaller microgels and more uniform morphology. Results confirmed that curcumin was physically entrapped within the microgels matrix. As the alginate to AHSG ratio decreased, the microgel's encapsulation efficiency and thermal stability (∆H) increased from 87.76 to 95.85 % and 23.84 to 40.33 (J/g), respectivly. The lowest curcumin release rate during storage was for 3:1 alginate:AHSG microgel (41.4 %). The microgels provided more protection for curcumin against UV irradiation. The release profiles of curcumin from microgels during in vitro digestion were controlled by the Fickian diffusion phenomenon. Overall, these results indicated that electrosprayed alginate/AHSG microgels enhanced the photostability and improved the controlled release of curcumin throughout the gastrointestinal tract.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100177"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000025/pdfft?md5=86230f81a09bb07738909cd05be84297&pid=1-s2.0-S2667025924000025-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139653319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films","authors":"Barbara da Silva Soares ,&nbsp;Augusto Bene Tomé Constantino ,&nbsp;Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2024.100178","DOIUrl":"10.1016/j.fhfh.2024.100178","url":null,"abstract":"<div><p>Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After <em>in vitro</em> gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·⁺). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100178"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000037/pdfft?md5=4523387f3a84890892fdb479564314f8&pid=1-s2.0-S2667025924000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of functional, antioxidant, anti-inflammatory, and antidiabetic properties of legume seed protein hydrolysates","authors":"Taiwo Scholes Adewole ,&nbsp;Michael Chukwuemeka Bieni ,&nbsp;Gbenga Emmanuel Ogundepo ,&nbsp;Oludele Olayemi Odekanyin ,&nbsp;Adenike Kuku","doi":"10.1016/j.fhfh.2023.100175","DOIUrl":"https://doi.org/10.1016/j.fhfh.2023.100175","url":null,"abstract":"<div><p>Plant-derived hydrolysates are emerging as promising agents in the management of diverse ailments due to their ensuing functional and bioactive properties. This study investigated the functional, antioxidant, anti-inflammatory, and antidiabetic properties of hydrolysates from <em>Erythrina senegalensis</em> and <em>Vigna subtenarrea</em> seeds. Crude proteins were isolated via alkaline solubilization, followed by acid precipitation to the isoelectric point. Respective protein isolates were hydrolyzed using trypsin and pepsin at an enzyme-substrate ratio of 1:8 (v/v) for 1–9 h. Pepsin hydrolysates after 9 h elicited the highest solubilities of 95.54 % and 94.24 % at pH 13, while, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> digested for 1 and 9 h displayed the highest 1,1-diphenyl-2-picrylhydrazyl radical-scavenging (10-IC₅₀ = 2.959 mg/mL) and total antioxidant capacity (7.243 mgAAE/g), respectively. Correspondingly, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> hydrolyzed for 5 h demonstrated the most potent anti-inflammatory activities by cogently inhibiting xanthine oxidase and lipoxygenase activities with IC₅₀ of 0.161 ± 0.111 and 0.018 ± 0.011 mg/mL, respectively. Trypsin hydrolysates of <em>V. subterranea</em> hydrolyzed for 5 h potently inhibited the activities of α-amylase and α-glucosidase with respective IC₅₀ of 0.297 ± 0.060 and 0.314 ± 0.064 mg/mL. Overall, pepsin and trypsin hydrolysates of <em>E. senegalensis</em> demonstrated pronounced functional bioactivities relative to <em>V. subterranea</em> hydrolysates. This study concludes that both seeds could serve as unique matrices of potential functional bioactive peptides with prospects for managing diabetes.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100175"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025923000596/pdfft?md5=4599b71b75c5943837cf998af17bab62&pid=1-s2.0-S2667025923000596-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139108068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)","authors":"Marie Madeleine Nanga Ndjang ,&nbsp;Julie Mathilde Klang ,&nbsp;Bilkissou Njapndounke ,&nbsp;Marius Edith Kouam Foko ,&nbsp;Jean Roger Dongmo ,&nbsp;Michael Hermann Kengne Kamdem ,&nbsp;Jordan Lembe Tonga ,&nbsp;Edwin Mpho Mmutlane ,&nbsp;Derek Tantoh Ndinteh ,&nbsp;Eugenie Kayitesi ,&nbsp;François Ngoufack Zambou","doi":"10.1016/j.fhfh.2024.100179","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100179","url":null,"abstract":"<div><p>Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of <em>Triumffeta pentendra</em> gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100179"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000049/pdfft?md5=8db74cdfb708a1ca2a18672180fe808b&pid=1-s2.0-S2667025924000049-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140647121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage","authors":"Ashkan Jebeli Javan ,&nbsp;Sahar Baktash ,&nbsp;Behdad Shokrolahi Yancheshmeh ,&nbsp;Mahnoosh Parsaeimehr ,&nbsp;Hamid Madanchi ,&nbsp;Anna Abdolshahi ,&nbsp;Leila Monjazeb Marvdashti ,&nbsp;Nabi Shriatifar","doi":"10.1016/j.fhfh.2024.100176","DOIUrl":"10.1016/j.fhfh.2024.100176","url":null,"abstract":"<div><p>In this study, <em>Vicia villosa</em> protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100176"},"PeriodicalIF":1.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000013/pdfft?md5=f525faade8145e500d7e82e75a896944&pid=1-s2.0-S2667025924000013-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139457831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of rice bran oil nanoemulsion and conventional emulsion with Mustard Protein Isolate as a novel excipient: Focus on shelf-life stability, lipid digestibility and cellular bioavailability","authors":"Trina Das ,&nbsp;Niloy Chatterjee ,&nbsp;Amrita Chakraborty ,&nbsp;Arpita Banerjee ,&nbsp;Sudip Baran Haiti ,&nbsp;Sriparna Datta ,&nbsp;Helen Chattopadhyay ,&nbsp;Pubali Dhar","doi":"10.1016/j.fhfh.2023.100143","DOIUrl":"10.1016/j.fhfh.2023.100143","url":null,"abstract":"<div><p>Proteins are one of the many effective biomolecules found in oilseed meals. In order to formulate an oil-in-water nanoemulsion based lipophilic nutraceutical delivery vehicle for Rice Bran oil (RBO) rich in γ-oryzanol, we used mustard seed meal protein isolate (MPI) as a novel natural surfactant together with a small molecular weight co-surfactant Tween 20 in various ratios (3:1, 1:1, 1:3) to stabilize the heterogeneous system. The oxidative stability, physico-chemical characterization in response to pH and ionic strength, shelf-life, and storage of the nanoemulsions containing 1% surfactant in total, comprising different ratios of MPI and Tween 20 were optimised to form an efficient biphasic surfactant system. The oil-in-water nanoemulsions fabricated utilizing high energy approach, i.e. high pressure homogenisation method was found to reduce dispersed phase particles size in the range of 150–160 nm. Minimal non-significant variation in droplet size and surface charge over the 8 weeks storage periods proves their excellent shelf-life stability. The use of MPI as surfactant for the delivery system also increased the lipid fraction digestibility releasing 70% of the fatty acids from dispersed phase oil droplets in simulated intestinal phase of three step <em>in vitro</em> digestion of nanoemulsion as compared to its conventional counterpart. The γ-oryzanol rich nanoemulsions improved prophylactic effectiveness against ROS in terms of overall cell survival and cell membrane integrity. The results will pave new domains to use MPI as surface active agents for delivery system formulation enriched with nutraceuticals and phytochemicals possessing superior functional advantages, bioavailability and antioxidative potentials.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100143"},"PeriodicalIF":1.9,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43895413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and encapsulation efficiency of zein nanoparticles loaded with chestnut fruit shell, cedar and sweetgum bark extracts","authors":"Dilara Konuk Takma ,&nbsp;Semra Bozkurt ,&nbsp;Mehmet Koç ,&nbsp;Figen Korel ,&nbsp;Hilal Şahin Nadeem","doi":"10.1016/j.fhfh.2023.100151","DOIUrl":"10.1016/j.fhfh.2023.100151","url":null,"abstract":"<div><p>Zein nanoparticles (ZNPs) loaded with bioactive extracts of chestnut (<em>Castanea sativa</em> Mill.) shell, cedar (<em>Cedrus libani</em>) and sweetgum (<em>Liquidambar orientalis</em>) bark wastes were produced using different methods. Nanoprecipitation, high-speed homogenization and ultrasonic homogenization allowed the fabrication of ZNPs with particle sizes smaller than 202.40 nm, 430.25 nm and 325.50 nm, respectively. The smallest nanoparticle size was achieved at 132.81 nm for sweetgum bark extract-loaded ZNPs obtained by the nanoprecipitation method. Encapsulation efficiency (EE) was between 34.03 and 96.83% for all zein nanoparticles fabricated under different mixtures and process conditions. Zein concentration and extract ratio played an essential role in the EE of nanoparticles. The best conditions were determined to obtain the desired properties of ZNPs based on particle size, polydispersity index and EE by using a central composite rotatable design. The nanoprecipitation method was more appropriate for producing chestnut and cedar shell/bark extract-loaded nanoparticles. In contrast, the high-speed homogenization method was suitable for producing sweetgum bark extract-loaded nanoparticles. As a result of the encapsulation of various shell/bark extracts within zein nanoparticles, value-added products were generated from wastes having bioactive compounds. The developed zein nanoparticles for each extract type would offer eco-friendly, simple and safe food processing and packaging systems.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"4 ","pages":"Article 100151"},"PeriodicalIF":1.9,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46448053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}