Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

Miele, Nicoletta A.; Volpe, Stefania; Torrieri, Elena; Cavella, Silvana

doi:10.1016/j.jfoodeng.2022.111123

Cited by 11 publications

(2 citation statements)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regarding the potential of M. integrifolia oil in terms of antioxidant and anti-hyaluronidase activity, it was selected for further development in nanoemulsions. The RHLB value of M. integrifolia oil was investigated prior to its development since it is crucial in formulating emulsions and surfactant systems in terms of formulation compatibility, stability, uniformity, and desired emulsion characteristics [ 26 , 27 ]. Conventional emulsions containing M. integrifolia oil were formulated by combining different ratios of Span ® 80 (HLB = 4.3) and Tween ® 80 (HLB = 15) to achieve a range of HLB values between 5 and 14.…”

Section: Resultsmentioning

confidence: 99%

Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil

Somwongin,

Chaiyana

2024

Nanomaterials

View full text Add to dashboard Cite

This study aimed to assess natural oils for their antioxidant and anti-hyaluronidase properties and select the most effective candidate for development into nanoemulsions (NE) for clinical evaluations. The oils were assessed using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) and ferric thiocyanate assays for antioxidant properties and an enzyme-substrate reaction assay for anti-hyaluronidase activity. The most potent oil was formulated into conventional emulsions (CE) and NE, which were characterized and evaluated for their stability, both in accelerated and long-term conditions. The irritation potential was assessed using both the hen’s eggs chorioallantoic membrane test and a clinical trial. Skin hydration enhancement and skin wrinkle reduction efficacy were clinically assessed. Macadamia integrifolia oil exhibited significant potency as an ABTS•+ radical scavenger, lipid peroxidation inhibitor, and hyaluronidase inhibitor (p < 0.05). Both the CE and NE, comprising 15% w/w oil, 5% w/w Tween® 80 and Span® 80, and 80% w/w DI water, were found to be optimal. NE with an internal droplet size of 112.4 ± 0.8 nm, polydispersity index of 0.17 ± 0.01, and zeta potential of −31.5 ± 1.0 mV, had good stability and induced no irritation. Both CE and NE enhanced skin hydration and reduced skin wrinkles in human volunteers, while NE was outstanding in skin hydration enhancement.

show abstract

Section: Resultsmentioning

confidence: 99%

Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil

Somwongin,

Chaiyana

2024

Nanomaterials

View full text Add to dashboard Cite

show abstract

“…Moreover, recent evidence has shown that the mixed emulsifier of Span 80 and Tween 60 with an HLB value of 11.19 had the strongest effect on improving the emulsion stability [17]. Research conducted by Miele et al [18] found that sodium caseinate-based coatings with Tween 80 and Span 80 at an HLB of 9.2 had the most physically stable state and reduced the respiration and transpiration rates of strawberries by 17% and 40%, respectively, at 4 • C.…”

Section: Introductionmentioning

confidence: 99%

Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

Deng

Zheng

Zhu

et al. 2023

Foods

View full text Add to dashboard Cite

Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming ability, wettability, and preservation capacity of blueberry sodium alginate coating were investigated. The results indicated that Tween 20 obviously ensured favorable wettability and improved the uniformity and mechanical properties of the resulting film. While the addition of Span 80 reduced the mean particle size of the coating, enhanced the water resistance of the film, and helped to reduce blueberry weight loss. A sodium alginate coating with low viscosity and medium HLB could better inhibit the galactose, sucrose, and linoleic acid metabolism of blueberries, reduce the consumption of phenols, promote the accumulation of flavonoids, and thus display superior coating performance. In summary, sodium alginate coating with medium HLB had comprehensive advantages in film-forming ability and wettability and was conducive to the fresh-keeping role.

show abstract

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

Valentino,

Sequino,

De Filippis

et al. 2024

Applied Food Research

View full text Add to dashboard Cite

Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

Cited by 11 publications

References 53 publications

Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil

Clinical Efficacy in Skin Hydration and Reducing Wrinkles of Nanoemulsions Containing Macadamia integrifolia Seed Oil

Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

Contact Info

Product

Resources

About