Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life

Ojagh

Food sci. technol. int.

et al. 2023

Lemon essential oil (LEOs) is used as a bioactive compound with unique health properties as a medicine or dietary supplement. Nevertheless, essential oils are chemical compounds sensitive to light, oxidation, and thermal processes. Therefore, encapsulation technique can be a good way to protect them from degradation and evaporation. In current study, biopolymeric nanocapsules containing lemon essential oils (LEOs) were prepared by the emulsion method. The nanocapsules were characterized by their particle size and Encapsulation efficiency (%) ranged from 339.3 to 553.3 nm and 68.09% to 85.43%, respectively. Long-term storage (30 days) under different temperatures (4°C, 25°C, and 40°C) conditions showed that nanocapsules stored at 4°C were more stable than samples stored at higher temperatures. DPPH and ABTS free radical scavenging activity were measured to evaluate the values of antioxidant activity of LEOs and nanocapsules. The free LEO and nanocapsules were investigated for its antibacterial activity against common Gram-positive and Gram-negative pathogenic microorganisms ( Staphylococcus aureus and Escherichia coli) using disk diffusion followed by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Our results indicated that the encapsulated LEOs had a significant antioxidant and antibacterial activities, as compared to the free LEO. The LEOs nanocapsules in CS and Hicap can be suggested as an important natural alternative with suitable stability, antioxidant, and antibacterial properties to overcome the challenges associated with the direct application of these bioactive compounds in food.

Section: Resultssupporting

confidence: 93%

Development of stability, antioxidant, and antimicrobial properties of biopolymeric chitosan modified starch nanocapsules containing essential oil

Ojagh

Food sci. technol. int.

et al. 2023

Food Science & Nutrition

“…Klimczak et al (2007) indicated that over time, due to reduction in polyphenols and vitamin C, antioxidant activity also diminished. In accordance with these results, Mahmoud et al (2016) reported diminished antioxidant activity of cakes containing lemon and orange peel extract nanoencapsulated during storage time. Also, this reduction could be contributed to increased interactions between milk proteins and polyphenols, thus lowering the number of free hydroxyls during storage time (Arts et al, 2002;Ozdal et al, 2013;Trigueros et al, 2014).…”

Section: Antioxidant Activity and Tpc Of Flavored Milk Samples During...supporting

confidence: 84%

“…As citrus peel extracts exhibit strong antioxidant activity, the use of these extracts in foods is recommended to suppress lipid oxidation. So far, various studies have been conducted on the relationship between antioxidant and antimicrobial effects of citrus peel extracts on inhibition of fat oxidation and prolongation of preservation of foods (Abd El‐aal & Halaweish, 2011; Adeline Dorcas et al., 2016; González‐Gómez et al., 2014; Hasani & Javadian, 2016; Mahmoud et al., 2016; Razmjoo et al., 2016; Rimini et al., 2014; Singh & Immanuel, 2014). However, no research has been reported on the effect of Gaz‐angubin in foods; Gaz of Khunsar and Gaz‐angubin has been used in confectionery in city of Ispahan [Isfahan] that specialized in making of a sweetmeat resembling nougat, also known as Gaz (Gaz is one of the most popular traditional sweets in Iran).…”

Section: Introductionmentioning

confidence: 99%

Characterization of flavored milk containing bitter orange peel extract and Gaz‐angubin

Jalilzadeh-Afshari

Fadaei

2020

In this study, the effects of adding Gaz‐angubin at three different levels (5%, 10%, and 15% w/v) and bitter orange peel extract with three different concentrations (0.025%, 0.050%, and 0.075% w/v) on selected characteristics of the flavored milk were investigated during 10‐day storage at 4°C. The results showed that increasing the level of Gaz‐angubin and bitter orange peel extract increased viscosity, antioxidant activity, and total polyphenol content, decreased total microbial count, and improved the sensory characteristics of the flavored milk (p < .05). Generally, the flavored milk sample containing 15% Gaz‐angubin and 0.075% bitter orange peel extract was selected as the best treatment.

“…Several studies had provided results that proved the antibacterial and antioxidant potential of Citrus essential oils (Evangelho, et al, 2019b;Araújo et al, 2020;Kringel et al, 2020;Kringel et al, 2021), hypothesizing it as an alternative for the development of safer products using natural ingredients. Moreover, during processing of orange juice, large amounts of by-products are generated; the orange peel is the main one, which may represent up to 50-65% of the total weight (Mahmoud et al, 2016). Therefore, the exploration of by-products from the processing of citrus fruits and their application in food is a promising field (Mahato et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Electrospinning vs. electrospraying: a comparative assessment of the two techniques for orange essential oil encapsulation

Kringel¹,

Biduski²,

Silva³

et al. 2020

Braz. J. Food Res.

The aim of this study was to encapsulate orange essential oil (OEO) in zein polymer by the electrospinning/electrospraying techniques. OEO at concentrations of 30, 40 and 50% (w/w), was incorporated into 10 and 20% (w/v) zein polymer solutions, for the formation of the capsules and fibers, respectively. The polymer solutions were evaluated for zeta potential. The fibers and capsules were electrospinning/electosprayed and evaluated by efficiency of encapsulation (EE%), loading capacity (LC%), morphology, size distribution and infrared spectrum. Zeta potential proportionately increased with increasing concentration of the OEO. The fibers had higher EE values (77-89%) than capsules (16-20%). The higher OEO concentration showed a higher EE for both products (capsules and fibers) and improved fiber morphology. The electrospinning process was more efficient than electrospraying for OEO encapsulation using zein as a polymeric matrix, showing that this technique is suitable for encapsulation of essential oils.