The barberry (Berberis vulgaris) extract which is a rich source of anthocyanin was used for encapsulation with three different wall materials i.e., combination of gum Arabic and maltodextrin (GA+MD), ...combination of maltodextrin and gelatin (MD+GE) and maltodextrin (MD) by spray drying process. In this context, the storage stability of encapsulated pigments was investigated under four storage temperatures (4, 25, 35 and 42 °C), four relative humidities (20, 30, 40 and 50%) and light illumination until 90 days. All wall materials largely increased the half-life of the encapsulated pigments during storage compared with non-encapsulated anthocyanins. MD+GA showed the highest encapsulation efficiency, lower degradation rate in all temperatures and was found as the most effective wall material in stabilizing the pigments. The encapsulated pigments were utilized in coloring jelly powder as an alternative of synthetic color. Sensory evaluation were run to identify best encapsulated natural color concentration in jelly powder formulation according to acceptability by consumers. A jelly with added 7% encapsulated color had higher scores than the commercial jelly containing synthetic color for all the sensory attributes evaluated. Physicochemical properties of produced jelly including moisture content, hygroscopicity, acidity, ash content and texture were not significantly different with control sample while, syneresis and solubility of the samples prepared with encapsulated color was significantly reduced.
•Maltodextrin and gum Arabic came with the highest encapsulation efficiency.•Samples produced with maltodextrin and gum Arabic presented the best protection.•Encapsulated natural color was successfully used in the formulation of jelly.•Maltodextrin and gum Arabic showed the lowest degradation rate in all temperatures.
•Nano-encapsulated fish oil was produced successfully from liposomes.•Nano-encapsulation resulted in a significant reduction in peroxide value.•Yogurt with nano-encapsulated fish oil had a higher DHA ...and EPA content.•Fortified yogurt gave closer results to control sample for sensory evaluation.
Fish oils have many dietary benefits, but due to their strong odors and rapid deterioration, their application in food formulations is limited. For these reasons, nano-liposome was used to nano-encapsulate fish oil in this study and encapsulated fish oil was utilized in fortifying yogurt. Physicochemical properties of produced yogurt including pH, acidity, syneresis, fatty acid composition, peroxide value as well as sensory tests were investigated during three weeks storage at 4°C. Nano-liposome encapsulation resulted in a significant reduction in acidity, syneresis and peroxide value. The results of gas chromatography analyses revealed that after 21days storage, yogurt fortified with nano-encapsulated fish oil had a higher DHA and EPA contents than yogurt containing free fish oil. Overall, the results of this study indicates that adding nano-encapsulated fish oil into yogurt gave closer characteristics to control sample in terms of sensory characteristics than yogurt fortified with free fish oil.
•Antioxidant activity of nano-encapsulated OLE was comparable with TBHQ.•Thermal stability of nano-encapsulated OLE was lower than unencapsulated OLE.•Encapsulation by WPC–pectin containing 300mg/kg ...OLE showed the best oil oxidative stability.
Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16nm for primary W/O nano-emulsion and, 675nm and 1443nm for multiple emulsions stabilized by WPC alone and complex of WPC–pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.
Lipid nanoparticles are innovative delivery systems, which are similar to the prevalently used emulsions, with the differences in size and structure in which the water-insoluble core is dispersed in ...a combination of solid and liquid lipids stabilized by surfactants. Solid lipid nanoparticles (SLNs) plus nanostructured lipid carriers (NLCs) are novel and promising nano-vehicles, which are of great interest to be applied in the food sector owing to their exclusive properties, as investigated in this revision.
LNs and NLCs are produced to unite the advantages of structures like liposomes and emulsions and they can be formulated to achieve desirable protection and release of food bioactive ingredients. This review highlights the pros and cons of using SLNs and NLCs in the food industry. Furthermore, the commonly applied production methods and formulations along with the recently conducted studies in the field of food science and technology are underlined.
These nano-vehicles have the potential to be employed in the food industrial applications in regard to their beneficial properties like simple production technology, low cost and scale up ability. These nanocarriers have been mostly applied in the pharmaceutical industries and are recently being utilized in the food sector, which seems to have great impacts on this industry as well as their commercialization in the near future.
Display omitted
•Solid lipid nano-structures (SLNs) and nano structured lipid carriers (NLCs) are green nanovehicles.•Formulation and preparation methods for loading bioactive compounds into SLNs and NLCs are summarized and listed.•Recent studies on application of SLNs and NLCs in the food industry are reviewed.
There has been an increased interest in the development of food colorants from natural sources as alternatives to synthetic dyes because of both legislative actions and consumer concerns. ...Anthocyanins are of great interest for the food industry since they give a wide range of colors as well as nutraceutical activities. Nevertheless, due to their low stability to environmental conditions during processing and storage, introducing those compounds into foods is challenging. Microencapsulation may be an efficient way to introduce such compounds into those products. An important step in developing microcapsules is the selection of a biopolymer (wall material) which meets the required criteria. Hence, this review will focus on microencapsulation of anthocyanins with different biopolymers through spray drying to develop natural colorant pigments which possess high stability, solubility, and dispersibility. Our goal is to give updated information regarding microencapsulation of anthocyanins by spray drying, as well as its effectiveness, developments, and optimized conditions which will be discussed.
•Natural anthocyanins were used for spray drying encapsulation.•RSM was applied for optimization of microencapsulation efficiency.•Physical properties of encapsulated powders were ...investigated.•Samples produced with MD+GA had highest efficiency and best powder quality.•Optimum conditions were 24.54% wall material and 13.82% anthocyanin load.
The barberry (Berberis vulgaris) extract which is a rich source of anthocyanins was used for spray drying encapsulation with three different wall materials, i.e., combination of maltodextrin and gum Arabic (MD+GA), maltodextrin and gelatin (MD+GE), and maltodextrin (MD). Response Surface Methodology (RSM) was applied for optimization of microencapsulation efficiency and physical properties of encapsulated powders considering wall material type as well as different ratios of core to wall materials as independent variables. Physical characteristics of spray-dried powders were investigated by further analyses of moisture content, hygroscopicity, degree of caking, solubility, bulk and absolute density, porosity, flowability and microstructural evaluation of encapsulated powders. Our results indicated that samples produced with MD+GA as wall materials represented the highest process efficiency and best powder quality; the optimum conditions of microencapsulation process for barberry anthocyanins were found to be the wall material content and anthocyanin load of 24.54% and 13.82%, respectively. Under such conditions, the microencapsulation efficiency (ME) of anthocyanins could be as high as 92.83%.
There is an urgent need for the development of sustainable and eco-friendly pesticide formulations since common synthetic pesticides result in many adverse effects on human health and the ...environment. Essential oils (EOs) are a mixture of volatile oils produced as a secondary metabolite in medicinal plants, and show activities against pests, insects, and pathogenic fungi. Their chemical composition is affected by several factors such as plant species or cultivar, geographical origin, environmental conditions, agricultural practices, and extraction method. The growing number of studies related to the herbicidal, insecticidal, acaricidal, nematicidal, and antimicrobial effects of EOs demonstrate their effectiveness and suitability as sustainable and environment-friendly biopesticides. EOs can biodegrade into nontoxic compounds; at the same time, their harmful and detrimental effects on non-target organisms are low. However, few biopesticide formulations based on EOs have been turned into commercial practice upto day. Several challenges including the reduced stability and efficiency of EOs under environmental conditions need to be addressed before EOs are widely applied as commercial biopesticides. This work is an overview of the current research on the application of EOs as biopesticides. Findings of recent studies focusing on the challenges related to the use of EOs as biopesticides are also discussed.
Pistachios are one of the most important agricultural and export products of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which ...has made traders and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0.5 and 1.5% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage. The effect of treatments on the shelf life of pistachio fruit was evaluated by determining moisture content, color components, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory evaluations. The results showed that the treatment with 1.5% chitosan coating and 120 s of cold plasma treatment preserved the hardness of the pistachio and the color indices in the best way (p < .05). Also, this treatment had the minimum number of peroxide, aflatoxin, and mold and yeast counts during the storage time. The treatments with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, according to the results of this research, it was determined that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial applications and the export of fresh pistachios.
In this study, fresh pistachios were simultaneously exposed to cold plasma and chitosan coating. The results showed that plasma application for 120 s and 1.5% chitosan coating significantly reduced the amount of aflatoxin and peroxide number.
The encapsulation and liberation technologies for bioactive food ingredients has opened the door to innovative and significant applications in food, nutrition, and pharmaceutical fields via the ...employment of nanotechnology. Coating materials in the formulation of nanocapsules are mostly lipid, carbohydrate or protein-based. The nanoencapsulation procedure in the food and nutraceutical areas involves the incorporation of natural ingredients, such as volatile additives, polyphenols, aromas, colors, vitamins, enzymes, oils and antimicrobial compounds in nano-sized capsules, providing the opportunities for higher stability and retention for the sensitive molecules against decomposition and loss of nutritional value during the production process or delivery along with offering a sustained release.
This review highlights the most recent nanoencapsulation advancements along with the formulations mainly based on lipid components; i.e., nanoemulsions, nanoliposomes and nanostructured lipid carriers in terms of preparation strategies, their classes, composition, attributes, analysis techniques, worked examples, and implementation in functional foods along with their upcoming evolution and future trends.
Nanocapsules with lipid formulations are possible alternatives to micro-sized carriers owing to the enormous surface area and the following features which they offer, such as improved solubility, high bioavailability and establishment of sustained liberation of the nanoencapsulated food constituents and nutraceuticals.
Schematic illustration of three important nanostructured lipid-based encapsulation formulations: nanoliposomes (A), nanoemulsions (B), and NLCs and SLNs (C). Display omitted
•Nanoencapsulation of nutraceuticals involves particles with 1–1000 nm diameters.•Lipid-based nanoencapsulation systems are among the most promising technologies.•Nanoliposomes, nanoemulsions, and nanostructured lipid carriers are explained.•Digestion and bioavailability of lipid nano compartments are discussed.
Display omitted
•The main limitation of adding fish oil into food products is its instability and oxidation.•It leads to the production of improper aroma, unpleasant odor/taste of final ...product.•β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil.•Physicochemical properties of produced yogurt were investigated during storage at 4 °C.•Adding encapsulated fish oil into yogurt gave closer properties to control sample.
Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenges, the encapsulation technique has been the most successful method. Therefore, in this study, β-cyclodextrin (BCD) inclusion complexes were applied for encapsulation of fish oil and its addition into yogurt for fortification. Physicochemical properties of produced yogurt as well as sensory tests were investigated during 21 days of storage at 4 °C. The results showed that encapsulation of fish oil with BCD significantly reduced the acidity, peroxide value, and syneresis of yogurt while increasing docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In conclusion, the results demonstrated that yoghurt fortified with encapsulated fish oil has similar sensory qualities to the control sample than yoghurt fortified with free fish oil.
