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The aim of this study was to evaluate the different lipid‐based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax coatings formula were used: carnauba wax, carnauba wax incorporated with orange peel essential oil (OPEO) (1%), carnauba wax with montmorillonite nanoclay (MMT) (2%), and carnauba wax combination by OPEO (0.5%) and MMT (1%). Physicochemical properties (total phenol content, antioxidant activity, °Brix, titratable acidity, vitamin C, color, firmness, and pH) of fruits were determined throughout the storage. According to the results, carnauba wax with MMT was better than the other treatments. The highest antioxidant activity was observed in carnauba wax coating containing MMT and total phenol and DDPH gained 733.00 ± 1.204 (mg gallic acid/100 g) and 78.327 ± 0/364%, respectively, at 100th day. Blood orange coated by carnauba wax with MMT had the least of deformation and dissolved solid and the highest acidity rather than other treatments. Moreover, time storage and coating had significant effect on vitamin C content in which maximum and minimum amount was observed in wax coating incorporated by MMT and combination with MMT and OPEO treatments, respectively. Fruits coating with MMT showed better brightness.

This work aimed to study the antidiabetic effect of encapsulated fucoxanthin with porous starch (PS) in streptozotocin and nicotinamide‐induced type 2 diabetic mice. Fucoxanthin was extracted and purified from Sargassum angustifolium and encapsulated in porous starch (PS). Diabetic mice groups were gavaged daily with fucoxanthin (400 mg/kg), either free or encapsulated into PS, and metformin (50 mg/kg) for three weeks. The results exhibited that the fucoxanthin and fucoxanthin‐loaded PS markedly prevented the weight gain in treated groups (p < .05). Moreover, both free and encapsulated fucoxanthin could decrease the fasting blood glucose and increase the plasma insulin level similar to metformin (p < .05). In addition, total cholesterol, triglyceride, and low‐density lipoprotein were lower in the treated groups. These results confirm antiobesity effect of fucoxanthin by regulating lipid profile parameters. Moreover, the histopathology evaluation of pancreatic tissue in diabetic mice exhibited that oral administration of metformin and fucoxanthin caused regeneration of pancreatic beta cells. This study revealed the healthy effect of seaweed pigment as a suitable bioactive compound which can be used in functional foods for natural diabetes therapy.

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This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed and then loaded into porous starch (PS). The fucoxanthin‐loaded PS samples were further contributed in another encapsulation process using the coating materials. All samples were evaluated in terms of encapsulation efficiency, Fourier‐transform infrared (FTIR) spectroscopy and stability under light, dark and low or high temperature (4 and 50°C) exposure over a certain time period. Purification of fucoxanthin was verified through HPLC and NMR spectroscopy. It was shown that the subsequent coating with MD + GA (1/7 w/w) caused an enhanced encapsulation of fucoxanthin‐loaded PS, reaching to about 96%. In addition, the stability of fucoxanthin‐loaded PS was greatly influenced by light and high temperature exposure and decreased from 85% to 58% using the GA‐coated material (1/3 w/w). First‐order kinetic model was found to be fitted well on thermal degradation data of fucoxanthin. Interestingly, the mixture of MD + GA (1/7 w/w) exhibited the highest fucoxanthin prevention at the end of the storage period. Conclusively, the findings of this study can provide simple and facile protocol for food chemists in protecting the food ingredients using encapsulation process.

This study was proposed to investigate the possibility of O/W nanoemulsion stabilization via natural emulsifiers as a delivery system for fucoxanthin. Nanoemulsions were prepared using ultrasonic treatment (150 W, amplitude 80%, 10 min) with different levels (0.5%, 1%, and 2% wt) of fucoidan, gum Arabic, and sodium caseinate as natural emulsifires and they were compared with tween 80. Then, the creaming index, stability, encapsulation efficacy, Fourier-transform infrared (FT-IR) spectroscopy, and in vitro release were evaluated. The best stability and lowest creaming index were observed at 2% wt of emulsifiers. Nanoemulsions with droplet sizes (113.27–127.50 nm) and zeta potentials (−32.27 to −58.87 mV) were prepared. The droplet size of nanoemulsions was reduced by increasing the emulsifier concentration, and the best nanoemulsion stability after 15 days of storage was in the following order: tween 80 > sodium caseinate > fucoidan > gum Arabic. The encapsulation efficacy of nanoemulsions stabilized by sodium caseinate, fucoidan, and gum Arabic were 88.51 ± 0.11%, 79.32 ± 0.09%, and 60.34 ± 0.13%, respectively. The in vitro gastrointestinal fucoxanthin release of nanoemulsion stabilized with tween 80, sodium caseinate, fucoidan, and gum Arabic were 85.14 ± 0.16%, 76.91 ± 0.34%, 71.41 ± 0.14%, and 68.98 ± 0.36%, respectively. The release of fucoxanthin from nanoemulsions followed Fickian diffusion. The FTIR also confirmed the encapsulation of fucoxanthin.