Quality Assurance and Safety of Crops & Foods最新文献_第7页

Correlation between the bacterial community and flavour of fermented fish 发酵鱼的细菌群落与风味的关系

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13i3.908

Jinle Wang, F. Zhao, Zuo-Ma Cairang, Xiao-yi Li, J. Kong, Shitong Zeng, Meilin Zhang, Zhen-xin Zhao, Xiao-ping Zhang

{"title":"Correlation between the bacterial community and flavour of fermented fish","authors":"Jinle Wang, F. Zhao, Zuo-Ma Cairang, Xiao-yi Li, J. Kong, Shitong Zeng, Meilin Zhang, Zhen-xin Zhao, Xiao-ping Zhang","doi":"10.15586/qas.v13i3.908","DOIUrl":"https://doi.org/10.15586/qas.v13i3.908","url":null,"abstract":"Common carp is a fish species of economic importance in China; traditionally it is mostly salt-fermented. In the fermenting process, the bacterial community of spontaneously fermented fish is important for its flavour and quality. However, very few studies have been conducted about the relationship between bacterial community and development of flavour involved in the salt-fermentation of carp. Therefore, we explored this relationship by determining the flavour components, including amino acids, and changes in volatile flavour and bacterial metabolite. Samples were taken during fermentation on the days 0, 10, 20, 30, 40 and 50. The second-generation 16S recom-binant DNA (rDNA) sequencing was performed to analyze the composition of bacteria. Contents of amino acids were determined by reverse-phase high-performance liquid chromatography combined with ultraviolet detection. The volatile components were analyzed with solid-phase microextraction–gas chromatography-mass spectrometry. Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, and Staphylococcus were the dominant bacteria. The bidirectional orthogonal partial least squares approach was used to analyze the correlation between bacterial succession and flavour component dynamics. This study would help to better understand the role of bacteria in the fermented fish meat flavour and support the industrial production of fermented fish.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Bioaccessibility and health risk of neonicotinoids in apple and pear samples as affected by in vitro digestion 苹果和梨样品中新烟碱的生物可及性及健康风险研究

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13i3.946

Jia-Yu Wang, Dong Wei, Yanwu Deng, Wenxiao Feng, Qun Gao, Yan-hong Shi, Jinjing Xiao

{"title":"Bioaccessibility and health risk of neonicotinoids in apple and pear samples as affected by in vitro digestion","authors":"Jia-Yu Wang, Dong Wei, Yanwu Deng, Wenxiao Feng, Qun Gao, Yan-hong Shi, Jinjing Xiao","doi":"10.15586/qas.v13i3.946","DOIUrl":"https://doi.org/10.15586/qas.v13i3.946","url":null,"abstract":"Previous studies have only focused on the bioaccessibility of single pesticide/metal without considering the potential impact of post-uptake interactions on bioaccessibility of pesticides/metals in the human digestive system. Hence, the influences of chromium (Cr) speciation on neonicotinoids bioaccessibility were investigated and the potential health risk based on the oral bioaccessibility was evaluated. Bioaccessibility of four neonicotinoids in apple and pear was measured using three common in vitro methods (SBRC, PBET, and IVG). Bioaccessibility of neonicotinoids in apple and pear varied between in vitro methods, which may reflect the difference of determination parameters (i.e., pH values, incubation time, and constituents). The neonicotinoids bioaccessibility was remarkably reduced by 17.21–81.21% and 11.61–73.70% with the addition of Cr(III) and Cr(VI), respectively. Risk assessment based on the hazard quotient (HQ) with bioaccessibility revealed that exposure to pesticide residues in the tested fruits were all below levels that might pose a health risk. These findings are of theoretical value for the safety evaluation of pesticide residues on food.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 15

Optimizing modified rice bran for treating aqueous solutions polluted by Cr (VI) ions: isotherm and kinetics analyses 改性米糠处理Cr (VI)离子污染水溶液的优化:等温线和动力学分析

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13isp1.942

Z. Ameri, M. Hoodaji, M. Rajaei, M. Ataabadi

{"title":"Optimizing modified rice bran for treating aqueous solutions polluted by Cr (VI) ions: isotherm and kinetics analyses","authors":"Z. Ameri, M. Hoodaji, M. Rajaei, M. Ataabadi","doi":"10.15586/qas.v13isp1.942","DOIUrl":"https://doi.org/10.15586/qas.v13isp1.942","url":null,"abstract":"This study investigated the possibility and efficiency of absorbing chromium (VI) (Cr [VI]) ions from the polluted solutions by employing the chemically modified adsorbents (alkali, biochar, and acid rice bran), focusing on the possible impacts of the solution’s pH values, adsorbent’s dosages, concentrations, and contact times. The colori-metric method was used for Cr determination by employing an ultraviolet/visible spectrophotometer. The scanning electron microscope and Fourier transform infrared spectroscopy were used to analyze the characteristics of the modified adsorbents. The findings indicated that the optimized acid, biochar, alkali, and unmodified rice bran removal efficiency for Cr (VI) were 94.50%, 94.27%, 88.60%, and 90.18%, respectively. The increase of adsorbent dosage up to 2 g/L led to a rise in removal effectiveness (82.06%). Furthermore, the highest removal efficiency was obtained (94%) at the pH of 2.0, the contact duration of 100 min, Cr (VI) concentration of 50 mg/L, and dosage of 2 g/L, which was statistically the optimal condition for the modified rice bran. The adsorption kinetics was agreeably suited to pseudo-second-order, whereas the Freundlich isotherm equation was also suitably expounded the study’s findings. The findings implied that the acid and biochar rice bran performed remarkably in the reme-diation of the wastewater compared with alkali rice bran for reuse for industrial, agricultural, and environmental purposes.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase 介质阻挡放电等离子体对辣根过氧化物酶活性和结构变化的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13i3.934

Shanshan Dong, Yunfang Ma, Yunfei Li, Qisen Xiang

{"title":"Effect of dielectric barrier discharge (DBD) plasma on the activity and structural changes of horseradish peroxidase","authors":"Shanshan Dong, Yunfang Ma, Yunfei Li, Qisen Xiang","doi":"10.15586/qas.v13i3.934","DOIUrl":"https://doi.org/10.15586/qas.v13i3.934","url":null,"abstract":"As an emerging nonthermal technology, cold plasma has been used to inactivate endogenous enzymes that are responsible for enzymatic browning reaction of fruits and vegetables. This study aimed to investigate the inactivation effect of dielectric barrier discharge (DBD) plasma on horseradish peroxidase (HRP), a typical plant peroxi-dase. The results showed that DBD plasma caused inactivation of HRP in a time-and discharge power-dependent manner. The HRP activity decreased by 32.5, 50.6, 65.5, and 75.4%, respectively, after 2, 4, 6, and 8 min of exposure to DBD plasma at 57.6 W. The efficacy of DBD plasma for HRP inactivation was enhanced on increasing the dis-charge power from 6.0 to 57.6 W. Intrinsic fluorescence spectra showed that DBD plasma induced obvious structural changes in HRP. DBD plasma also caused fragmentation and carbonylation of HRP as well as the oxidative degradation of heme, which might be due to the reactive species in plasma. After DBD plasma exposure at 43.0 W for 8 min, there was approximately an 8.4-fold increase in surface hydrophobicity of HRP. After exposure to DBD plasma, the aggregation of HRP was observed by using atomic force microscopy analysis. In conclusion, DBD plasma causes structural changes and chemical modification of HRP, which may be responsible for the loss of enzymatic activity. These data contribute to the application of cold plasma in the control of enzymatic browning of food products during processing and storage.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 9

The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi 不同家庭处理对甘蓝和小白菜中毒死蜱和氯氰菊酯的去除效果

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13i3.913

Phannika Tongjai, Surat Hongsibsong, R. Sapbamrer

{"title":"The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi","authors":"Phannika Tongjai, Surat Hongsibsong, R. Sapbamrer","doi":"10.15586/qas.v13i3.913","DOIUrl":"https://doi.org/10.15586/qas.v13i3.913","url":null,"abstract":"The vegetables, Chinese kale and Pakchoi, which are popular among the Thai people, are found to have problems with residues of pesticide. The pesticide residues in both Kale and Pakchoi were chlorpyrifos and cypermethrin. This research was to study the efficiency of pesticide residue reduction in Chinese kale and Pakchoi samples by using various household wash processing. The process included washing with normal water, 0.10% NaCl, baking soda, water flowing, and blanching. Pesticide residues were extracted from Chinese kale and Pakchoi to determine the amount of chlorpyriphos and cypermethrin residue by using analytical tools such as Gas Chromatography— Flame Photometric Detector (FPD) and Gas Chromatography—Electron Capture Detector (ECD). The results showed that the household processes for reducing the chlorpyrifos residue in Chinese kale and Pakchoi were the following: residues were reduced by 52.70–65.41%, 58.33–62.14%, 59.46–80.52%, and 46.04–62.85% when washed with normal water, 0.10% NaCl, baking soda, and water flowing through, respectively. Similarly, the household processes for reducing cypermethrin residue in Chinese kale and Pakchoi were the following: residues were reduced by 51.13–66.29%, 33.75–45.65%, 38.14–63.64%, and 44.88–61.63% when washed with normal water, 10% NaCl, baking soda, and water flowing through, respectively. Also, blanching reduced the chlorpyrifos residue by 37.96–50.44% and the cypermethrin residue by 47.86–52.42%. Therefore, while washing vegetables by soaking and dissolving substances, baking soda is the most effective when used for washing for at least 15 min to reduce the residue of pesticides. The consumers should be provided vegetables that are cleaned and have had a proper washing for removing pesticide residues and toxic residues.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

Quality changes and shelf life of salted duck egg white meringue stored in alternative packages at two temperatures 两种温度下不同包装咸鸭蛋蛋白蛋白的质量变化及保质期

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13i3.947

P. Noonim, K. Venkatachalam

{"title":"Quality changes and shelf life of salted duck egg white meringue stored in alternative packages at two temperatures","authors":"P. Noonim, K. Venkatachalam","doi":"10.15586/qas.v13i3.947","DOIUrl":"https://doi.org/10.15586/qas.v13i3.947","url":null,"abstract":"Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract 季铵壳聚糖、聚乙烯醇和荔枝果皮提取物活性包装膜的研制

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-01-01 DOI: 10.15586/qas.v13isp2.945

Juge Liu, Xiyu Yao, Dawei Yun, Man Zhang, C. Qian, Jun Liu

{"title":"Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract","authors":"Juge Liu, Xiyu Yao, Dawei Yun, Man Zhang, C. Qian, Jun Liu","doi":"10.15586/qas.v13isp2.945","DOIUrl":"https://doi.org/10.15586/qas.v13isp2.945","url":null,"abstract":"Litchi (Litchi chinensis Sonn.) pericarp contains abundant polyphenols that are suitable materials for developing active packaging films. In this study, 1 wt%, 3 wt% and 5 wt% of litchi pericarp extract (LPE) was added into qua-ternary ammonium chitosan (QAC) and polyvinyl alcohol (PVA) matrix to develop active packaging films. The structural, physical and functional properties of QAC-PVA (QP) films were compared with LPE (QP-LPE films) and without LPE (QP films). Results showed QP film had a heterogenous cross-section whereas QP-LPE films displayed rough and uneven cross-sections. After adding LPE, the N–H, O–H, C–H and C=O stretching bands of QP films shifted due to the formation of intermolecular interactions between LPE and film matrix. LPE made the colorless QP film turned brown. QP-LPE films presented lower ultraviolet–visible light transmittance than QP film. After adding LPE, film thickness increased from 0.091 to 0.103 mm, film water vapor permeability increased from 14.98 × 10−11 to 17.21 × 10−11 g m−1 s−1 Pa−1, film oxygen permeability increased from 0.16 to 0.22 cm3 mm m−2 day−1 atm−1, film tensile strength increased from 14.10 to 17.41 MPa, and film elongation at break decreased from 36.94% to 25.13%. QP-LPE films quickly released polyphenols in distilled water within 4 h and displayed potent antioxidant activity. The antimicrobial ratio of the film against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes was elevated from 50.40−68.04% to 58.93−91.38% after adding LPE. Results suggested QP-LPE films could be utilized as antioxidant and antimicrobial packaging materials in food industry.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

Inhibition of Clostridium (C.) botulinum and its toxins by probiotic bacteria and their metabolites: An update review 益生菌及其代谢产物对肉毒梭菌及其毒素的抑制作用：最新综述

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-12-30 DOI: 10.15586/QAS.V12ISP1.823

A. Alizadeh, Fataneh Hashempour-Baltork, Mahmood Alizadeh-Sani, M. Maleki, Maryam Azizi-Lalabad, K. Khosravi‐Darani

{"title":"Inhibition of Clostridium (C.) botulinum and its toxins by probiotic bacteria and their metabolites: An update review","authors":"A. Alizadeh, Fataneh Hashempour-Baltork, Mahmood Alizadeh-Sani, M. Maleki, Maryam Azizi-Lalabad, K. Khosravi‐Darani","doi":"10.15586/QAS.V12ISP1.823","DOIUrl":"https://doi.org/10.15586/QAS.V12ISP1.823","url":null,"abstract":"Clostridium (C.) botulinum is the causative agent of foodborne poisoning such as botulism, which includes high mortality rates in animals and humans. Probiotic bacteria play critically functional roles in food matrices, as well as agricultural, clinical and nutritional fields. In this review, potentials of various probiotic bacteria and their metabolites to prevent C. botulinum toxicity are reviewed. For this purpose, an introduction about C. botulinum and its mechanisms of action is provided. After a short introduction of probiotic bacteria and their beneficial health effects on humans, the bacterial mechanisms of their action are reviewed. Then bacteriocin production by probiotic bacteria is described. After description of C. botulinum and its neurotoxins, effects of probiotic bacteria on C. botulinum are reviewed with a special focus on effects of the bacterial bacteriocins on this pathogen. Furthermore, physicochemical factors, which show great effects on potential of nisin to prevent growth and toxin production of the bacteria, are introduced. This study has shown that probiotic bacteria and their bacteriocins can be effective on growth, toxin formation and toxicity of C. botulinum. In conclusion, probiotic use in food safety studies can be effective in preventing or treating toxicity of C. botulinum.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"19 6","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41286362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 18

Enzyme-based approaches to control microbial biofilms in dairy processing environments: A review 基于酶的乳制品加工环境中微生物生物膜控制方法综述

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-12-21 DOI: 10.15586/qas.v12sp1.828

S. Gonçalves, S. Lee, Amin Mousavi Khaneghah, C. Oliveira

引用次数: 4

Physical stability of microliposomes in bene (Pistacia atlantica) oil with different formulations 不同配方黄连木油中微脂质体的物理稳定性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-12-21 DOI: 10.15586/qas.v12sp1.827

Mahsa Nikkhah, Z. Khoshkhoo, Seyed Ebrahim Hosseini, Peyman Mahasti Shotorbani, Afshin Akhondzadeh Basti

{"title":"Physical stability of microliposomes in bene (Pistacia atlantica) oil with different formulations","authors":"Mahsa Nikkhah, Z. Khoshkhoo, Seyed Ebrahim Hosseini, Peyman Mahasti Shotorbani, Afshin Akhondzadeh Basti","doi":"10.15586/qas.v12sp1.827","DOIUrl":"https://doi.org/10.15586/qas.v12sp1.827","url":null,"abstract":"Bene oil (pistacia atlantica), as a plant source, is rich in phenolic and tocopherol compounds and has significant antioxidant, therapeutic and antimicrobial effects. Encapsulation of hydrophobic compounds in liposome system is an ideal solution for protecting them against destruction during storage. An important advantage of liposomes is the encapsulation of hydrophilic, hydrophobic and amphiphilic compounds by using natural phospholipids, such as lecithin, with beneficial effects. The aim of this study is to encapsulate the bene kernel oil in the form of microliposomes. For this purpose, the effect of composition of liposomes based on lecithin and cholesterol was studied using the Mozafari method. Liposomes are prepared using lecithin and cholesterol in the ratios of 60:0, 50:10, 40:20 and 30:30. Particle size, size distribution, zeta potential and encapsulation efficiency were charac-terised. According to the result, the size of liposomes was dependent on their composition, but the wasaffected significantly affected by adding cholesterol (P < 0.05). Average diameter of the particles was between 4 and 9 µm. Liposome with a ratio of 40:20 had the smallest size. By applying cholesterol, zeta potential increased from 16.4 mV to 32.39 mV, which indicates electrostatic stability of liposomes. In general, with encapsulation efficiency of 84.33%, the ratio of 40:20 is considered as an ideal concentration in the formulation of microliposomes. Based on the results, bene oil-loaded liposomes with a lecithin:cholesterol formulation ratio of :as 40:20 was chosen as an optimal formulation because of its smaller particle size, higher zeta potential and suitable stability, which can be used in trapping, delivering and releasing hydrophilic, adipose-friendly and amphiphilic compounds (dual-friendly).","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41905658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3