Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin

Najafi, Zahra; Bildik, Fatih; Şahin‐Yeşilçubuk, Neşe; Altay, Filiz

doi:10.1016/j.foodhyd.2022.107627

Cited by 13 publications

(12 citation statements)

References 68 publications

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“…By employing this particular technique, it seems plausible to achieve a delayed release of the encapsulated substance. 68 This approach showed an increase in oxidation induction time at any specific temperature and can be employed for specific purposes. Such studies prove that The capacity to build novel products with enhanced functions can be increased by combining the electrospinning approach with other micronano encapsulation techniques.…”

Section: Electrospinningmentioning

confidence: 95%

“…Electrospinning is one such method with a lot of promise. 68 Electrospinning is a flexible and cost-effective technique to fabricate micro/nanofibrous materials for various applications including food packaging, membrane, drug delivery, tissue engineering, and filtration systems. The purpose of this research is to investigate how electrospinning is used for saffron encapsulation.…”

Section: Electrospinningmentioning

confidence: 99%

“…For example, in research, the oxidative stability of echium oil was increased by the incorporation of saffron extract-loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. 68 5.4. Ionic Gelation.…”

Section: Electrospinningmentioning

confidence: 99%

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Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Borjizadeh,

Ahari,

Özdal

et al. 2024

ACS Food Sci. Technol.

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The encapsulation of saffron holds great importance as it contributes to the improvement of its stability, purity, and targeted release of its bioactive components. The purpose of this review is to provide comprehensive information about the main methods for saffron encapsulation, types of encapsulation, and the current status of its patents in the field of food science. Numerous studies have been conducted to encapsulate saffron and its ingredients within micro/nanoparticles. According to them, nanoliposomes, polymeric nanoparticles, nanodroplets, and nanofibers have been employed for saffron encapsulation. These nanocarriers were synthesized using ultrasonication, emulsification, spray drying, freeze-drying, electrospinning, chemical synthesis, and ionic gelation. The size, stability, bioavailability, and release kinetics were crucial for their specific application. In general, ionic gelation, ultrasonication, and spray drying were the most popular methods for saffron encapsulation, respectively. Only a limited number of patents exist about nanosaffron for food science applications.

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Section: Electrospinningmentioning

confidence: 95%

Section: Electrospinningmentioning

confidence: 99%

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Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Borjizadeh,

Ahari,

Özdal

et al. 2024

ACS Food Sci. Technol.

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“…However, nowadays people have started to search for new omega-3 sources, because fish oil stocks, which are known as a good omega-3 source, are decreasing day by day and animal based omega-3 sources are not preferred by some consumers . Echium oil (EO) is extracted from the seeds of Echium plantagineum and it is one of the vegetable oils containing omega-3 and omega-6 fatty acids. , It contains significant amounts of PUFAs like linoleic acid (LA, 18:2n-6) (19%), γ-linolenic acid (GLA, 18:3n-6) (10%), α-linolenic acid (ALA, 18:3n-3) (30%) and stearidonic acid (SDA, 18:4n-3) (13%). , In addition, SDA is an intermediate metabolite in the synthesis of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). , with a higher conversion efficiency than ALA, which enables Echium oil to be a sustainable EPA source. , …”

Section: Introductionmentioning

confidence: 99%

“…6,7 with a higher conversion efficiency than ALA, which enables Echium oil to be a sustainable EPA source. 8,9 PUFAs are susceptible to oxidation and readily produce hydroperoxides, off flavours and odors, which are deemed undesirable by consumers. 10 Thus, oxidation results in diminished nutritional and sensory properties of PUFA containing foods.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology

et al. 2023

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Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80−90%, w/ w), oil concentration (15−25%, w/w), and homogenization speed (5− 15 × 10 3 rpm) as independent variables affecting droplet size (μm) and viscosity (Pa•s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 10 3 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140−180 °C, air flow of 20− 30%, and pump rates of 15−25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m 3 /h, pump rate of (15%) 4.5 mL/min with respect to selected responses.

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Effects of dietary nanoliposome‐coated astaxanthin on haematological parameters, immune responses and the antioxidant status of rainbow trout (Oncorhynchus mykiss)

Besharat,

Islami,

Soltani

et al. 2024

Veterinary Medicine & Sci

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BackgroundAstaxanthin is the most prevalent carotenoid in the marine environment and is widely used as an additive in formulated aquafeeds.ObjectivesA 60‐day feeding trial was conducted to consider the effect of dietary nanoliposome‐coated astaxanthin (NA) on haematological parameters, serum antioxidant activities and immune responses of rainbow trout, Oncorhynchus mykiss.MethodsA total of 450 healthy fish weighing 31.00 ± 2.09 g were randomly assigned in triplicate (30 fish per replicate) to 5 dietary treatments: 0 (control), 25.00, 50.00, 75.00, and 100.00 mg kg−1 NA.ResultsFish fed the diet supplemented with 50.00 mg kg−1 NA exhibited the highest values of red blood cells, white blood cells, haemoglobin and haematocrit of 1.64 ± 0.01 × 106 mm−3, 5.54 ± 0.21 × 103 mm−3, 8.73 ± 0.24 g dL−1 and 46.67% ± 0.88%, respectively, which were significantly higher than those fed the basal diet (p < 0.05). The lowest and highest percentages of lymphocytes (67.67% ± 0.33%) and neutrophils (27.33% ± 1.20%) were also obtained in fish fed 50.00 mg kg−1 NA compared to those fed the basal diet (p < 0.05). Fish receiving diet supplemented with 50.00 mg kg−1 NA revealed the highest serum activity in superoxide dismutase, catalase, glutathione peroxidase, lysozyme and alternative complement and the lowest level of total cholesterol, cortisol, aspartate aminotransferase and alanine aminotransferase than fish receiving the basal diet (p < 0.05). Serum immunoglobulin (Ig) and ACH50 contents significantly increased with increasing dietary NA supplementation to the highest values of 43.17 ± 1.46 and 293.33 ± 2.03 U mL−1, respectively, in fish fed diet supplemented with 50 mg kg−1 NA (p < 0.05).ConclusionsSupplementation of NA in rainbow trout diet at 50 mg kg−1 exhibited a positive effect on haematological parameters, antioxidant capacity and immune responses. Administration of such dosage can enhance rainbow trout immune responses against unfavourable or stressful conditions, for example disease outbreaks, hypoxic condition, thermal stress and sudden osmotic fluctuations, which usually happen in an intensive culture system.

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Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin

Cited by 13 publications

References 68 publications

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology

Effects of dietary nanoliposome‐coated astaxanthin on haematological parameters, immune responses and the antioxidant status of rainbow trout (Oncorhynchus mykiss)

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