Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Dasgupta, Nandita; Ranjan, Shivendu; Mundra, Shraddha; Chidambaram, Ramalingam; Kumar, Ashutosh

doi:10.1080/10942912.2015.1042587

Cited by 137 publications

(22 citation statements)

References 21 publications

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“…Evaluation of the antioxidant activity was determined in three replicates using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging according to Dasgupta et al, (2015). About 0.3 ml of each concentration of methanol extracts was treated with 0.9 ml of methanolic DPPH solution (0.06 mM).…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

Abdalla

Taher

Sanad

et al. 2019

Journal of Agricultural Chemistry and Biotechnology

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This study was conducted to investigate the phytochemical properties of different varieties of pepper fruits, to identify and quantify the phenolic profile of methanolic extracts of the aforementioned plants and to evaluate the antioxidant activity of the crude extracts of the plants under investigation in comparative study. Results revealed that ascorbic acid and total carotenoids contents of pepper fruits ranged between 83.30 to 194.44 (mg/g fw) and 12.19 to 75.72 (µg/g F.W), respectively. Balady green pepper extract contained the highest total polyphenols and total flavonoids contents as 52.65 (mg GAE/g) and 41.69 (mg QE/g), respectively. Hesperidin was the predominant flavonoid in red bell and Balady green peppers extracts with concentrations of 1513.13 and 1065.65 µg/g, respectively. While, pyrogallol was identified as the highest phenolic compound in yellow bell pepper extract as 2175.89 µg/g. This study also confirmed the highest antioxidant activity of Balady green pepper extract using total antioxidant capacity (TAC), DPPH radical scavenging and reducing power assays. This study recommends consumers using the balady green pepper as a rich and inexpensive source of natural antioxidants

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Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

Abdalla

Taher

Sanad

et al. 2019

Journal of Agricultural Chemistry and Biotechnology

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“…Emulsion and/or encapsulation-based delivery systems are getting more attention nowadays due to their efficacy for targeted delivery and better absorption in the human gut. [8] They offer significant advantages over the solids matrix materials as they can be used in liquid food systems. Microencapsulation or nanoemulsions were reported to provide the necessary protection for the bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Sawale¹,

Patil

Hussain

et al. 2017

International Journal of Food Properties

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Terminalia arjuna (TA) encapsulated microcapsules were prepared using two different wall materials consisting of a combination of maltodextrin + gelatine (MDG) and maltodextrin + gum acacia (MDGA). Total phenolic, tannin, and flavonoids content of TA ethanolic extract were found to be 19.6 ± 0.7 g/100 g extract, 7.5 ± 0.7 g/100 g extract, and 2.7 ± 0.2 g/100 g extract, respectively. In vitro release of polyphenols increased with the time of stirring in simulated intestinal fluid (SIF; pH 6.8). The encapsulation efficiency (EE) and release of polyphenols (after 60 min) were observed to be 42 ± 4.g/100 g; 77.0 g/100 g; and 31.0 ± 0.5 g/100 g; 72.0 g/100 g, respectively for MDGA and MDG microcapsules. This study concluded that MDGA provided higher EE and stability than MDG for TA extract. ARTICLE HISTORY

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“…The mixture centrifuged in 25°C and at 400 rpm for 15 min. The result indicated the nanoemulsion was stable at room temperature for 15 days and the average particle diameter was 86.45 ± 3.61 nm [ 102 ].…”

Section: Encapsulation Of Lipid-soluble Bioactive Compounds By Nanmentioning

confidence: 99%

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

et al. 2020

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Lipid-soluble bioactives are important nutrients in foods. However, their addition in food formulations, is often limited by limited solubility and high tendency for oxidation. Lipid-soluble bioactives, such as vitamins A, E, D and K, carotenoids, polyunsaturated fatty acids (PUFA) and essential oils are generally dispersed in water-based solutions by homogenization. Among the different homogenization technologies available, nanoemulsions are one of the most promising. Accordingly, this review aims to summarize the most recent advances in nanoemulsion technology for the encapsulation of lipid-soluble bioactives. Modern approaches for producing nanoemulsion systems will be discussed. In addition, the challenges on the encapsulation of common food ingredients, including the physical and chemical stability of the nanoemulsion systems, will be also critically examined.

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Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Cited by 137 publications

References 21 publications

Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Encapsulation of Lipid-Soluble Bioactives by Nanoemulsions

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