Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroom

Karimirad, Roghayeh; Behnamian, Mahdi; Dezhsetan, Sara

doi:10.1016/j.foodhyd.2019.105387

Cited by 57 publications

(29 citation statements)

References 48 publications

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“…For example, heat exposure of EOs may cause epimerization, oxidation, and degradation of some of their chemical compounds. Their sensitivity can also lead to adverse effects in humans such as hypersensitivity reaction and allergic dermatitis due to the chemical conversion of some constituents after atmospheric exposure [ 3 , 119 , 176 , 177 , 178 , 179 , 180 , 181 ]. Another problem is the high volatility of EOs [ 116 ] and one more limitation is their irregular dispersion in food industry use [ 2 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…Plant EOs are generally recognized as safe [ 3 ] with negligible side effects and cost effectiveness [ 2 ]. They possess a broad spectrum of activities such as antifungal [ 104 ], antioxidant and antimicrobial activities [ 176 ]. Several EOs exert beneficial effects towards inflammation and cardiovascular disorders [ 2 ], urging the scientific community to focus on effective delivery systems for the EOs.…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…Nanoencapsulation is used to protect EOs’ bioactive constituents from evaporation, oxidation and degradation and improve their activities. Moreover, nanoencapsulation can improve thermal stability during processing, storage and transport and reach sustained release profile offering prolonged activity [ 92 ] for food and pharmaceutical applications [ 110 , 121 , 176 ]. Additionally, encapsulation ameliorates water-solubility and bioavailability of lipophilic compounds [ 103 ], reduces the toxicity and cost of bioactive compounds due to the reduction in the required quantity [ 127 ] and lastly protects flavors for engineered delivery in functional foods [ 177 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…There are many examples of EOs encapsulated in chitosan nanostructures, the majority of which involving the emulsion-ionic gelation technique [ 2 , 3 , 4 , 103 , 176 , 178 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…Bitter orange oil from the plant Citrus aurantium was successfully incorporated in CSNPs (20 and 60 nm) using TPP as cross-linkerand the results from the study revealed improved antioxidant activity and microbial safety as well as higher antioxidant enzymes activity of white button mushroom ( Agaricus bisporus ) [ 176 ]. Lemon EO from the plant Citrus limon L. was also successfully entrapped in nanocapsules, of average size from 339.3 to 553.3 nm, based on chitosan and modified starch (Hicap) with desirable physicochemical properties and stability for future use in medicine and food industries [ 177 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

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Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

et al. 2020

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Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers’ formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.

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Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

“…There are many examples of EOs encapsulated in chitosan nanostructures, the majority of which involving the emulsion-ionic gelation technique [ 2 , 3 , 4 , 103 , 176 , 178 ].…”

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

Section: Chitosan As a Matrix For The Encapsulation Of Eosmentioning

confidence: 99%

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Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

et al. 2020

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New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

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Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Bitter orange oil incorporated into chitosan nanoparticles: Preparation, characterization and their potential application on antioxidant and antimicrobial characteristics of white button mushroom

Cited by 57 publications

References 48 publications

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

New preservation and detection technologies for edible mushrooms: A review

Chitosan‐based biomaterials: From discovery to food application

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