Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and ...protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility.
Food nanoemulsions are effective and excellent carriers for bioactive compounds (BCs).
Nanoemulsions are often subject to morphological and structural changes during digestion.
BC-s loaded nanoemulsions have different digestion pathways in different digestion models.
BC-s have different bioaccessibility in different nanoemulsion models.
Food matrix can affect the bioaccessibility of BCs entrapped in nanoemulsions.
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant ...and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin
-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS
scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
The cold-pressed horseradish (Armoracia rusticana L.) root juice was used for spray-drying encapsulation within different biopolymeric carriers (maltodextrin/alginate, maltodextrin/guar gum, and ...maltodextrin/gum Arabic) to ensure easier handling and preservation of its bioactive compounds. The obtained encapsulates were added in mayonnaise formulations as potential substitutes for synthetic antioxidants. Physicochemical, spectrophotometric, and chromatographic analyses of the encapsulates showed the presence of various phenolic compounds and a pronounced antioxidant activity. The encapsulates were stable in terms of total phenolic content retention over 6 months of storage at −18 °C. The determination of the peroxide and p-anisidine values as well as the accelerated oxidation stability analysis showed that the horseradish encapsulates added to the mayonnaise were more potent in maintaining the oxidative stability of the mayonnaise than the synthetic antioxidant. The added encapsulates positively affected the pH and acid values of the mayonnaises. Also, mayonnaises with encapsulates were sensory acceptable. These results suggest that encapsulated horseradish root juice within various carriers could find useful application as a natural antioxidant in food products to prevent oxidation and prolong shelf-life.
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•Encapsulated horseradish root juice exhibited desirable physicochemical properties.•Encapsulates contained high amounts of phenols and potent antioxidant activity.•Adding the encapsulates to mayonnaise delayed the formation of oxidation products.•Mayonnaises with the encapsulated horseradish root juice were sensory acceptable.•Horseradish encapsulates could be potential substitutes for synthetic antioxidants.
Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is ...associated with losses of active compounds and incompatibilities with the complex food matrix. Encapsulation is considered a process that could overcome these obstacles and enable a more diverse use of plant oils in the food sector. In this study, we developed an improved encapsulation process, submerged-nozzle dispersion (SND). SND aims at the encapsulation of active ingredients using highly viscous carrier materials. We used SND for the encapsulation of cold-pressed grape seed oil in alginate. The alginate stabilized the emulsions and provided stable conditions for the formation of encapsulates. The dried encapsulates were in the form of elongated particles with an average width below 150 μm; the oil content in encapsulates reached above 80% and encapsulation efficiency was up to 90%, depending on the formulation. Encapsulates exhibited satisfactory mechanical properties, suggesting they could mix well with other food ingredients. The SND encapsulation process developed in this study could be successfully applied to the encapsulation and protection of cold-pressed plant oils to be used as a source of valuable nutrients in foods.
This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO
(BT), and the second is one bacterial nanocellulose (BNC) filled with ...Fe
O
. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional "green" packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe
O
exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe
O
sample.
Nanofibers made of natural proteins have caught the increasing attention of food scientists because of their edibility, renewability, and possibility for various applications. The objective of this ...study was to prepare nanofibers based on pumpkin leaf protein concentrate (LPC) as a by-product from some crops and gelatin as carriers for vitamin B12 using the electrospinning technique. The starting mixtures were analyzed in terms of viscosity, density, surface tension, and electrical conductivity. Scanning electron micrographs of the obtained nanofibers showed a slight increase in fiber average diameter with the addition of LPC and vitamin B12 (~81 nm to 109 nm). Fourier transform infrared spectroscopy verified the physical blending of gelatin and LPC without phase separation. Thermal analysis showed the fibers had good thermal stability up to 220 °C, highlighting their potential for food applications, regardless of the thermal processing. Additionally, the newly developed fibers have good storage stability, as detected by low water activity values ranging from 0.336 to 0.376. Finally, the release study illustrates the promising sustained release of vitamin B12 from gelatin-LPC nanofibers, mainly governed by the Fickian diffusion mechanism. The obtained results implied the potential of these nanofibers in the development of functional food products with improved nutritional profiles.
Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The ...purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.
