Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization

Soltanzadeh, Maral; Peighambardoust, Seyed Hadi; Ghanbarzadeh, Babak; Amjadi, Sajed; Mohammadi, Maryam; Lorenzo, José M.; Hamishehkar, Hamed

doi:10.1016/j.foodhyd.2022.107620

Cited by 84 publications

(57 citation statements)

References 57 publications

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“…Microencapsulation technology is used to maintain delicate substances in harsh environmental conditions. This technology can also facilitate regulated release and disguise undesirable sensory characteristics of certain substances ( 6 , 7 ). Encapsulation using complex coacervation is an approach related to the interaction of two oppositely charged particles in the aqueous phase, in which an interaction between the shell components (typically proteins and carbohydrates) takes place around the bioactive compounds ( 8 ).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

et al. 2022

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Plant-derived phenolic compounds have numerous biological effects, including antioxidant, anti-inflammatory, and neuroprotective effects. However, their application is limited because they are degraded under environmental conditions. The aim of this study was to microencapsulate plant phenolic extracts using a complex coacervation method to mitigate this problem. Red beet (RB), broccoli (BR), and spinach leaf (SL) phenolic extracts were encapsulated by complex coacervation. The characteristics of complex coacervates [zeta potential, encapsulation efficiency (EE), FTIR, and morphology] were evaluated. The RB, BR, and SL complex coacervates were incorporated into an ultrafiltered (UF) cheese system. The chemical properties, pH, texture profile, microstructure, and sensory properties of UF cheese with coacervates were determined. In total, 54 male Sprague–Dawley rats were used, among which 48 rats were administered an oral dose of AlCl3 (100 mg/kg body weight/d). Nutritional and biochemical parameters, including malondialdehyde, superoxide dismutase, catalase, reduced glutathione, nitric oxide, acetylcholinesterase, butyrylcholinesterase, dopamine, 5-hydroxytryptamine, brain-derived neurotrophic factor, and glial fibrillary acidic protein, were assessed. The RB, BR, and SL phenolic extracts were successfully encapsulated. The RB, BR, and SL complex coacervates had no impact on the chemical composition of UF cheese. The structure of the RB, BR, and SL complex coacervates in UF cheese was the most stable. The hardness of UF cheese was progressively enhanced by using the RB, BR, and SL complex coacervates. The sensory characteristics of the UF cheese samples achieved good scores and were viable for inclusion in food systems. Additionally, these microcapsules improved metabolic strategies and neurobehavioral systems and enhanced the protein biosynthesis of rat brains. Both forms failed to induce any severe side effects in any experimental group. It can be concluded that the microencapsulation of plant phenolic extracts using a complex coacervation technique protected rats against AlCl3-induced neuroinflammation. This finding might be of interest to food producers and researchers aiming to deliver natural bioactive compounds in the most acceptable manner (i.e., food).

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Section: Introductionmentioning

confidence: 99%

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

et al. 2022

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“…Then, microwave-assisted extraction was used for the extraction of high hydrocolloid yield in a short time, i.e., Samavati [ 16 ] obtained hydrocolloids from okra pod with antioxidant activity, and Dranca et al [ 17 ] extracted pectin from Malus domestica with film-forming properties. Similarly, hydrocolloids obtained from vegetables and fruits have been used to develop new products, such as banana, papaya, and Citrus sinenesis peels in the production of yogurt [ 18 , 19 ]; cress seed gum with chitosan nanoparticles has been used to develop active films evaluating its encapsulation capacity for the pomegranate peel extract [ 20 ]. In addition, they have been incorporated as enhancers of the physical attributes of cakes when they are partially added as egg substitutes [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

Marsiglia-Fuentes

Quintana

García‐Zapateiro

2022

Gels

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Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110–121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39–51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

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“…The typical functional group of the GEL was 1636 cm −1 (C=O stretching of amide-I) and 1538 cm −1 (N-H stretching of amide-II). While the typical functional group of the GEL was at 1108 cm −1 (C-O stretching vibration of the primary alcohol), the strong peak at 1010 cm −1 of the PUL was caused by the C-O-C stretching of the (1–4) glycosidic bond linkage [ 22 , 45 ].…”

Section: Resultsmentioning

confidence: 99%

“…The higher the DPPH residual value, the antioxidant activity is weaker. From the figure, the antioxidant activity of GEL was the weakest [ 22 ], with a DPPH residual of 97.60% and a scavenging rate of only 2.40% for DPPH radicals, while the scavenging rate of 9.24% for DPPH radicals for PUL, probably due to the presence of phenolic hydroxyl groups in pullulan, resulted in better antioxidant activity ( p < 0.05), from which it could be concluded that the addition of pullulan would improve the antioxidant properties of gelatin-based edible films. This was demonstrated by the fact that the GP10 without the addition of pullulan had a DPPH residual of 94.33%.…”

Section: Resultsmentioning

confidence: 99%

“…As a food-grade material, gelatin is widely sourced, it is made from partial hydrolysis of collagen, it has good UV absorption and it is often used as the primary material for edible packagings [ 19 ], such as capsule shells and microcapsule wall materials [ 1 ]. Films made from pure gelatin are transparent, odorless and have low oxygen permeability, but are fragile such as glass, thus often need to be modified to obtain functionality [ 20 , 21 ], mainly in mechanical properties or antimicrobial applications [ 22 , 23 ], and they are mostly applied as polysaccharide-protein structures such as using cellulose. [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

Fan

Deng

et al. 2022

Polymers

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Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.

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Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization

Cited by 84 publications

References 57 publications

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

Microencapsulation of Plant Phenolic Extracts Using Complex Coacervation Incorporated in Ultrafiltered Cheese Against AlCl3-Induced Neuroinflammation in Rats

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

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