Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Arshad, Hira; Ali, Tahira Mohsin; Abbas, Tanveer; Hasnain, Abid

doi:10.1002/star.201700320

Cited by 16 publications

(9 citation statements)

References 38 publications

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“…Their antimicrobial activity against food pathogens has been extensively reported [ 10 , 11 , 12 , 13 ]. Oleoresins (OR), in contrast, are viscous mixtures of essential oils and resins that are extracted from spices through organic solvents [ 14 , 15 ]. ORs can be found in liquid form when adding solvents such as propylene glycol, which also facilitates their use in food products [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus

Bertuso

Mayer

Nitschke

2021

Foods

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Foodborne diseases (FBD) are a great problem worldwide, leading millions of people to seek medical help and to significant economic losses for industry. Among the agents implicated in FDB is Bacillus cereus, a Gram-positive, toxigenic and endospore-forming bacterium. In this study, rhamnolipid (RL) biosurfactant, celery oleoresin (OR) and limonene (LN) were evaluated as bio-based alternatives for controlling the growth of vegetative cells and endospores of B. cereus. To address their antimicrobial activity, the compounds were tested separately and in combination. Results demonstrate that, when combined with RL, both OR and LN have lower minimal inhibitory concentration (MIC) values and increased endospore inhibition potential. A percentage of endospore inhibition from 73% to 98%, corresponding to a 2.8–3.6 log reduction in spore outgrowth, was observed. RL inhibited B. cereus growth and endospore germination and potentially enhanced the antimicrobial efficacy of the natural hydrophobic compounds tested.

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Section: Introductionmentioning

confidence: 99%

Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus

Bertuso

Mayer

Nitschke

2021

Foods

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“…Preparation of flour and bread extracts Control and composite flour and bread formulations (5, 10, 15 and 20) % were subjected to an extraction procedure stated by Arshad et al (2018). Dried samples (0.5 g) were extracted in 20 mL of 60% aqueous methanol (99.5% v/v), under continuous magnetic stirring at room temperature for 30 min followed by centrifugation at 2000 g for 10 min, and supernatant was collected for the analysis of total phenolic content and DPPH activity.…”

Section: Estimation Of Bioactive Componentsmentioning

confidence: 99%

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Iqbal

Ali

Arif

et al. 2022

Int J of Food Sci Tech

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Summary Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients.

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“…It was found that compared with the original starch, the modified starch nano-microcapsules had excellent biological activity and functional properties. The results showed that the nano-microcapsules had excellent antioxidant activity and high retention rate of phenols and flavonoids after 60 d of storage, and exhibited resistance to Escherichia coli and Bacillus cereus ( 67 ). β-carotene (BC) and eugenol (EU) co-encapsulated flax seed oil (FSO) emulsions stabilized by octenyl succinic anhydride modified starches (OSA-MS) were dried to powders after the emulsification process.…”

Section: Preparation Of Starch-based Functional Food Nanomicrocapsule...mentioning

confidence: 99%

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

et al. 2022

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Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.

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Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Cited by 16 publications

References 38 publications

Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus

Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

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