Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

Tometri, Sara Shokri; Ahmady, Mohammad; Ariaii, Peiman; Mahdi, Soltani

doi:10.1007/s11694-020-00578-y

Cited by 70 publications

(53 citation statements)

References 36 publications

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“…Phenolic compounds in fruits and vegetables have attracted the attention of many researchers due to its high potential for antioxidant activity. Phenolic compounds inhibit free radical activity by donating hydrogen atoms (Tometri et al., 2020). These compounds include substances such as flavonoids, flavonol, anthocyanins, anthraquinones, and their derivatives.…”

Section: Resultsmentioning

confidence: 99%

“…Herbal extracts have antioxidant activity due to their phenolic compounds that have antioxidant activity and high capacity for donating hydrogen or electron atoms and free electrons. With an increase in the concentration of phenolic compounds or the degree of hydroxylation of phenolic compounds, the radical inhibitory activity of the extract has increased (Rashidaie Abandansarie et al., 2019; Tometri et al., 2020). Farzaei et al., (2014) also stated that TPE has antioxidant properties and can inhibit DPPH free radicals.…”

Section: Resultsmentioning

confidence: 99%

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Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki

Ariaii

Mahdi

2021

Food Science & Nutrition

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In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin–whey protein concentrate. The results related to the particle size, zeta‐potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano‐ and free TPE on the properties of yogurt during a 15‐day storage period of 5 treatments including control, nano‐ and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano‐TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano‐TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki

Ariaii

Mahdi

2021

Food Science & Nutrition

Self Cite

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“…The use of encapsulated leaf extracts as preservatives has also shown promising results. In this regard, olive leaf extract encapsulated in a double-emulsion system [ 125 ] and the Laurus nobilis leaf extract encapsulated in nanoliposomes [ 126 ] were shown to be effective natural preservatives to maintain the quality of meat systems and minced beef, respectively. In the case of the encapsulated olive leaf extract, a strong antioxidant activity was observed.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

“…Incorporating encapsulated extracts into meat systems has also been reported to lead to higher binding and improved texture properties [ 125 ]. Likewise, the addition of encapsulated Laurus nobilis leaf extract via nanoliposomes into minced beef was shown to protect it from degradative processes [ 126 ]. Non-encapsulated and encapsulated extract both exhibited a strong antioxidant activity in the minced meat, i.e., reduction in peroxide and TBARs values.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

“…Thus, the reduction in these phenomena was related to the antimicrobial activity of this extract. The addition of the encapsulated and non-encapsulated extract were also shown to exhibit powerful inhibition of E. coli and S. aureus growth and to reduce the total viable and psychrotrophic bacteria count [ 126 ]. Encapsulation was reported to enhance the protective properties of the bay leaf extract.…”

Section: Application Of Encapsulated Plant-based Active Ingredients In the Meat Industrymentioning

confidence: 99%

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Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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Encapsulation and Delivery of Nutraceuticals and Bioactive Compounds by Nanoliposomes and Tocosomes as Promising Nanocarriers

Shahgholian

2022

Handbook of Nutraceuticals and Natural Products

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Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

Cited by 70 publications

References 36 publications

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Encapsulation and Delivery of Nutraceuticals and Bioactive Compounds by Nanoliposomes and Tocosomes as Promising Nanocarriers

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