Garlic Oil Nanoemulsions Hybridized in Calcium Alginate Microcapsules for Functional Bread

Narsaiah, K.; Sharma, Minaxi; Sridhar, Kandi; Dikkala, Praveen Kumar

doi:10.1007/s40003-018-0363-1

Cited by 15 publications

(13 citation statements)

References 23 publications

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“…A new method of producing a large amount of microcapsule was developed using novel two fluid nozzles with multistage breaking up of fluid jet (Narsaiah, Jha, Mandge, Jha, & Manikanatan, 2014; Narsaiah, Jha, & Manikanatan, 2019). Narsaiah, Jha, Wilson, Mandge, and Manikantan (2014) employed this technique to encapsulate nisin and garlic oil (Narsaiah, Sharma, Sridhar, & Dikkala, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development of flaxseed and garlic oil hydrogel beads by novel ionotropic gelation method

Narsaiah

Sridhar

Choudhary

et al. 2020

J. Food Process. Preserv.

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Currently, consumers and food companies have become increasingly concerned about nutritive and healthy foods. This fact has led the food industry to focus on the production, consumption, and research of functional foods. These foods can act as stress busters in modern life by eliminating free radicals, weight control, preventing degenerative diseases, and slowing the aging process (Kahlon & Keagy, 2003). Flaxseed oil is polyunsaturated oil extracted from the flax plant (Linum usitatissimum) and is rich in α-linolenic acid (ALA), ω-3 essential fatty acids, which represents about 57% of its total fatty acids. High content of ω-3 fatty acids present in the oil confers functionality to foods, indicating that consumption of flaxseed oil may have beneficial effects on health, such as promoting eye health, development of brain and nervous system in infants, reducing the risk of hypertension, cancer, improving intelligence and memory, inhibition of aging, reduction of inflammatory bowel diseases and coronary heart disease, preventing neurodegenerative disorders, and controlling diabetes (Cardoso, Dantas, Espeschit, Martino,

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Section: Introductionmentioning

confidence: 99%

Development of flaxseed and garlic oil hydrogel beads by novel ionotropic gelation method

Narsaiah

Sridhar

Choudhary

et al. 2020

J. Food Process. Preserv.

Self Cite

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“…For example, Narsaiah, Jha, Wilson, et al. (2014) employed this method to encapsulate nisin and GO (Narsaiah, Sharma, et al., 2019). Optical microscopy of the dry hybrid MCs was determined by the compound microscope (Motic, Hong Kong).…”

Section: Methodsmentioning

confidence: 99%

“…Straight dough method was used for the development of bread according to our previous investigation (Narsaiah, Sharma, et al., 2019). In addition to a standard home‐made bread recipe, 5% hybrid MCs (FO, GO, and FO + GO) was added at mixing and kneading stages to obtain the dough (Narsaiah, Sharma, et al., 2019). The baking was performed at 190°C for 50 min.…”

Section: Methodsmentioning

confidence: 99%

“…Lipid extraction analysis was conducted as described in Narsaiah, Sharma, et al. (2019). For lipid oxidation studies, Abuzaytoun and Shahidi (2006) method was followed using TBARS for a period of 7 days at 4°C with RH < 25% (1, 4, and 7) and calculated the lipid oxidation as shown in Equation (1).…”

Section: Methodsmentioning

confidence: 99%

“…Texture analysis of bread samples (Days 1, 3, 5, and 7 at 4°C; RH < 25%) was measured by Texture Analyzer (Stable Micro Systems, UK) equipped with a 50 kg load cell. Three samples of each bread were analyzed using a 75 mm compression plate with a pretest speed of 1 mm/s, posttest speed of 5 mm/s, and compression of 25% (Narsaiah, Sharma, et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

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Fish and garlic oils hybridized microcapsules: Fortification in functional bread

Sridhar

Sharma

Choudhary

et al. 2021

J. Food Process. Preserv.

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Hybridized microcapsules (MCs) containing fish oil (FO), garlic oil (GO), and their combination (FO + GO) were prepared and the effect of their fortification in bread was studied. Functional bread fortified with 5% hybrid MCs reported increased TBARS, but remained acceptable range over 7 days storage period at 4 ± 1°C (<25% RH) in LDPE (thickness: 0.05 mm) packaging. Textural analysis of bread samples demonstrated significantly (p < .001) increased hardness without changes in the cohesiveness and springiness of samples over 7 days at 4°C. No significant difference (p > .001) was found in the sensory profile of control bread versus GO and FO + GO hybrid MCs fortified bread. Bread fortified with FO + GO hybrid MCs scored better flavor and overall acceptability than bread with FO hybrid MCs. Thus, microencapsulation had shown the potential to reduce oxidation with acceptable textural and sensorial attributes of the bread. Practical applications In this study, fish oil, garlic oil, and their combination were encapsulated and then fortified in functional bread. The findings reported that the high encapsulation efficiency and in vitro bioavailability for encapsulated hybridized microcapsules. Additionally, fortified microcapsules in functional bread showed no change in textural and sensory attributes. Therefore, the study provides a basic to use encapsulation technology in oil foods to deliver functional ingredients through fortified foods.

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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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Garlic Oil Nanoemulsions Hybridized in Calcium Alginate Microcapsules for Functional Bread

Cited by 15 publications

References 23 publications

Development of flaxseed and garlic oil hydrogel beads by novel ionotropic gelation method

Development of flaxseed and garlic oil hydrogel beads by novel ionotropic gelation method

Fish and garlic oils hybridized microcapsules: Fortification in functional bread

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

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