Improving the efficiency of natural antioxidant compounds via different nanocarriers

Maqsoudlou, Atefe; Assadpour, Elham; Mohebodini, Hossein; Jafari, Seid Mahdi

doi:10.1016/j.cis.2020.102122

Cited by 90 publications

(42 citation statements)

References 146 publications

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“…Thus, the nanoemulsions enriched with polyphenols generally present good chemical and encapsulation stability combined with the limited appearance of creaming or sedimentation during storage could be due to the synergistic action of polyphenolic compounds and non-ionic emulsifiers which enhance droplets' steric repulsion [76,77]. Moreover, according to Maqsoudlou et al [80], the incorporated phenolic compounds in nanoemulsions present enhanced bioavailability in comparison with non-encapsulated ones.…”

Section: Protection Of Phenolic Compounds Of Olive Pomace By Incorpormentioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

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Section: Protection Of Phenolic Compounds Of Olive Pomace By Incorpormentioning

confidence: 99%

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

2021

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“…In SLNs, a solid lipid nanoparticle loaded with phenolic compounds is dispersed in an aqueous phase and stabilized/coated by emulsifiers, similar to NLCs, whereas the latter is composed of a combination of liquid oil and solid fat within the nanoparticles (Katouzian, Esfanjani, Jafari, & Akhavan, 2017). Nanoliposomes are vesicular nanoparticles made with phospholipids such as soy lecithin that have a polar core (suitable for hydrophilic phenolics) and a nonpolar bilayer surrounding this core (for the entrapment of hydrophobic phenolics) (Maqsoudlou, Assadpour, Mohebodini, & Jafari, 2020). There is a special nanoliposome designed for phenolic compounds called nanophytosomes that are approximately like nanoliposomes, but the interaction/entrapment of phenolics happens at the head polar groups of bilayer rather than encapsulation within the central core (Babazadeh, Jafari, & Shi, 2019).…”

Section: Encapsulation Of Phenolic Compounds Within Emulsion‐based Nanocarriersmentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed.

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“…Ayrıca, pigment üretiminin, bazı fungus türleri için hem eşeyli hem de eşeysiz sporların oluşumu ile ilişkili olabileceği de bilinmektedir [29]. Aspergillus türlerinde, fungal hifaların büyümesi ve ardından farklılaşması sonucunda oluşan konidioforlarda konidya adı verilen aseksüel sporların üretildiği bilinmekte [30] ve bu konidya adı verilen yapılarda melanin pigmentinin üretildiği [31] [34]. Bununla birlikte bu çalışmada da kullanılan narın bir antioksidan kaynağı olduğu bilinmektedir [35].…”

Section: Tartışma Ve Sonuçunclassified

Meyve İşleme Endüstrisi Atık Posalarından Aspergillus parasiticus ile Biyopigment Üretiminin Araştırılması

Arikan¹

2020

Deu Muhendislik Fakultesi Fen Ve Muhendislik

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Öz Pigmentlerin, renklendirme amacı ile kozmetik, tekstil, kağıt, ilaç ve gıda gibi birçok endüstride kullanıldıkları bilinmektedir. Özellikle Türkiye'de, çoğunlukla sağlığa zararlı olan sentetik pigmentler kullanılırken, dünya çapında biyopigment adı verilen doğal kaynaklardan üretilen pigmentlerin üretimine odaklanılmıştır. Biyopigmentlerin endüstiyel üretiminde maliyeti etkileyen en önemli etkenlerden biri substrattır. Ayrıca, endüstriyel üretimde, bir çok avantajının bulunması nedeni ile funguslardan biyopigment üretimi oldukça dikkat çekmektedir. Bu nedenlerle, bu çalışmada, Aspergillus parasiticus filamentli fungusu ile meyve işleme endüstrisi atıklarından biyopigment üretimi araştırılmıştır. Bu amaçla, çalışmanın birinci aşamasında, kara havuç, nar, elma ve pancar posası atıkları A. parasiticus ile katı hal fermantasyon koşullarında 5 gün boyunca fermente edilerek en yüksek pigment üretiminin gerçekleştirildiği atık posa belirlenmiştir. Çalışmanın ikinci aşamasında ise, en yüksek pigment üretiminin gerçekleştirildiği nar atık posasının optimum başlangıç pH'ı ve optimum inkübasyon süresi araştırılmıştır. Çalışma sonucunda, atık başlangıç pH'ı 6,5 ve inkübasyon süresinin 15. gününde en yüksek pigment üretiminin sarı renk olarak 14, 28 A/g olduğu belirlenmiştir. Üretilen biyopigmentin ayrıca %20,54 antioksidan aktivitesinin bulunduğu tespit edilmiştir. Sonuç olarak, nar atık posası atıklarının değerlendirilmesi ile A. parasiticus fungusundan değerli bir ürün olan sarı renkli biyopigmentin üretimi başarı ile gerçekleştirilmiştir.

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Improving the efficiency of natural antioxidant compounds via different nanocarriers

Cited by 90 publications

References 146 publications

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Available technologies on improving the stability of polyphenols in food processing

Meyve İşleme Endüstrisi Atık Posalarından Aspergillus parasiticus ile Biyopigment Üretiminin Araştırılması

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