Incorporation of the nanoencapsulated polyphenolic extract of <i>Ferula persica</i> into soybean oil: Assessment of oil oxidative stability

Estakhr, Parviz; Tavakoli, Javad; Beigmohammadi, Faranak; Alaei, Shima; Khaneghah, Amin Mousavi

doi:10.1002/fsn3.1575

Cited by 31 publications

(54 citation statements)

References 36 publications

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“…(2016) on CS‐MD microcapsules who reported that the presence of CS particles inverted the particle charge toward positive values of zeta potential (Albert et al., 2016). Also, other studies have observed the surface attachment of CS to negatively charged molecules while evaluating CS‐coated emulsions and nanoparticles (Estakhr et al, 2020; Paiva et al, 2013; Saloko et al., 2013).…”

Section: Resultsmentioning

confidence: 98%

“…Determining encapsulation efficiency (EE) was performed according to Estakhr et al (2020). First, 0.5 g of the nanoencapsulated powder prepared above was vortexed with 2 ml of ethanol/methanol (1:1) for 2 min.…”

Section: Methodsmentioning

confidence: 99%

“…Applying essential oils and extracts of medicinal plants and herbs in order to stabilize vulnerable food products such as edible oils has been investigated in several studies and the antioxidant activity of these natural preservatives is reported (Azizkhani & Tooryan, 2015; Farahmandfar et al., 2019; Hashemi et al., 2018). In spite of the great potential of herbal extracts and essential oils as antioxidants, some problems such as high volatility of the phenolic compounds and low solubility in oil or water systems cause restrictions in their industrial application; that is, in the early phase of oils and fats storage, a few molecules of antioxidants are enough to suppress the oxidation reactions, but a constant presence of antioxidants and their phenolic compounds is needed throughout the shelf life to keep the product away from oxidation (Azizkhani & Tooryan, 2015; Azizkhani & Parsaeimehr, 2018; Estakhr et al, 2020). In order to protect these hydrophobic bioactive compounds against adverse environmental and storage conditions and improve their solubility and stability in the food matrix, different encapsulation methods are used.…”

Section: Introductionmentioning

confidence: 99%

“…Nanoencapsulated particles are the bioactive compounds coated using a wall material such as macromolecules and due to their small droplet size, show high thermodynamic stability against precipitation and accumulation (Hojjati et al., 2011). Encapsulated compounds express improved bioavailability and controlled gradual release through the coating material into the food matrix (Echeverría & de Albuquerque, 2019; Estakhr et al, 2020; Farahmandfar & Tirgarian, 2020; Shah et al., 2010). Therefore, encapsulating herbal essential oils and extracts into nanoemulsion systems (with the mean diameter of droplets less than 200 nm) is considered as a promising approach to use these natural preservative compounds in food and nutraceuticals (Choi & McClements, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…In this regard, according to Estakhr et al (2020), the application of the chitosan (CS) and locust bean (LBG) gum coating in the encapsulation of Ferula persica extract improved the antioxidant activity in soybean oil compared with TBHQ and unencapsulated extract. The extract nanoencapsulated with the combination (CCL) of CS and LBG showed the highest antioxidative potential in soybean oil, followed by the extract nanoencapsulated with LBG and CS, respectively, which was correlated with higher levels of polyphenolic compounds release over time in the samples coated with CCL.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant activity ofEryngium campestreL.,Froriepia subpinnata, andMentha spicataL. polyphenolic extracts nanocapsulated in chitosan and maltodextrin

Azizkhani

Sodanlo

2020

J. Food Process. Preserv.

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The antioxidant activity of Eryngium campestre, Froriepia subpinnata, and Mentha spicata polyphenolic extracts nanocapsulated in chitosan (CS) and maltodextrin (MD), and incorporated in canola oil under accelerated oxidation condition was evaluated. The zeta potential of nanoemulsions coated with 10%MD, 9.5%MD:0.5%CS, 9%MD:1%CS, and 8.5%MD:1.5%CS was −7.51 to −7.68, −0.06 to −0.08, 1.20 to 1.25, and 1.85 to 1.89 mV, respectively, also the average particle size was 52.73–52.91, 50.33–50.73, 26.05–27.29, and 15.78–15.92 nm, respectively. The highest (>91%) and lowest (70%–75%) encapsulation efficiency of the extracts obtained for 8.5%MD:1.5%CS and 10%MD, respectively. IC50 (DPPH assay) and EC50 (FRAP assay) of 8.5%MD:1.5%CS‐treated samples were the lowest among the different formulations. The E. campestre extract nanoencapsulated with 8.5%MD:1.5%CS had the best antioxidant capacity in canola oil, followed by 9%MD:1%CS, 9.5%MD:0.5%CS, and 10%MD. In the conclusion, the encapsulation with 8.5%MD:1.5%CS is suggested as an efficient coating formulation to enhance the antioxidant efficacy of the extracts. Practical applications Despite the great potential of herbal extracts as food antioxidants and antimicrobials, low solubility in oil and high volatility of phenolic compounds cause problems in their usage. To protect hydrophobic bioactive compounds against processing conditions in food preparation, increase their solubility and stability in the food matrix, and prevent undesirable flavors, nanoencapsulation, and nanoemulsifying of herbal extracts are used. Due to the small size, transparency, and high thermodynamic stability against precipitation and accumulation in food complex, nanoemulsions are most preferred. So, the results of this work will help design the proper formulation of coatings for bioactive compounds applied in the food industry.

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Section: Resultsmentioning

confidence: 98%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Antioxidant activity ofEryngium campestreL.,Froriepia subpinnata, andMentha spicataL. polyphenolic extracts nanocapsulated in chitosan and maltodextrin

Azizkhani

Sodanlo

2020

J. Food Process. Preserv.

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Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water-in-oil emulsion was fabricated by (5%-10%) golpar extract (GE), (40%-35%) emulsifier span 80 (EM), and (50%-60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water-in-oil-in-water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.

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The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil

Hosseinialhashemi

Tavakoli

Rafati

et al. 2020

Food Science & Nutrition

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In the present study, a hydroalcoholic extract of P. khinjuk was obtained by sonication method at 60°C for 50 min. The measurement revealed that the total phenolic content of the extract was 46.0 mg/g. The results showed that the extract has an antioxidant activity of 73.5% and 8.3 (µmol TE/g DW) in DPPH radical scavenging method and FRAP assay, respectively. Also, Balango (Lallemantia royleana) and Fenugreek (Trigonella foenum‐graecum) seed gum and their composition (1:1) were used to prepare the nanoemulsion with P. khinjuk extract. The droplet mean size of nanoemulsions was ranged from 310.34 to 354.19 nm. The highest encapsulation efficiency was observed in Balango nanoemulsion. P. khinjuk extract nanoemulsion coating with Balango and TBHQ was added to sunflower oil at 200 and 100 ppm, respectively. During 24‐day storage at 60°C, samples were investigated for peroxide, acid, and p‐anisidine values at 4‐day intervals. The results showed that oils containing nanoemulsion had the highest stability during storage. However, in all samples peroxide, acid and p‐anisidine values increased but the rate of oxidation in samples containing both synthetic and natural antioxidants was slower than the control sample.

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Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability

Cited by 31 publications

References 36 publications

Antioxidant activity ofEryngium campestreL.,Froriepia subpinnata, andMentha spicataL. polyphenolic extracts nanocapsulated in chitosan and maltodextrin

Antioxidant activity ofEryngium campestreL.,Froriepia subpinnata, andMentha spicataL. polyphenolic extracts nanocapsulated in chitosan and maltodextrin

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil

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