Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

Deseta, María Laura; Sponton, Osvaldo E.; Erben, Melina; Osella, C. A.; Frisón, Laura N.; Fenoglio, Cecilia; Piagentini, Andrea; Santiago, Liliana G.; Pérez, Adrián A.

doi:10.1016/j.foodres.2021.110597

Cited by 24 publications

(12 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also GRAS-certified (generally recognized as safe) and has an extended application history in various cereal fermentations, particularly in the baking industry. LAB's adaptability is remarkable, not just in terms of catabolic and anabolic pathways but also in changing environmental conditions [90,[130][131][132][133][134].…”

Section: Microbial Fermentationmentioning

confidence: 99%

“…Diseta et al [134] carried out a recent experiment to assess the antifungal efficacy of nanocomplexes based on egg white protein nanoparticles (EWPn) and carvacrol (CAR), bioactive compounds (BC), trans-cinnamaldehyde (CIN), and thymol (THY), as well as their use as edible coatings on preservative-free bread. It was found that EWPn-CAR and EWPn-THY nanocomplex coatings had higher antifungal efficacy, allowing the bread to last an additional 7 days after application.…”

Section: Nanoparticlesmentioning

confidence: 99%

See 1 more Smart Citation

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Rahman

Islam

Hasan

et al. 2022

Foods

View full text Add to dashboard Cite

Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that make bread safe and with an extended shelf-life to address this economic and safety concern, including replacing harmful chemical preservatives. New frontiers, on the other hand, have recently been explored. Alternative methods of bread preservation, such as microbial fermentation, utilization of plant and animal derivatives, nanofibers, and other innovative technologies, have yielded promising results. This review summarizes numerous research findings regarding the bio-preservation of bread and suggests potential applications of these techniques. Among these techniques, microbial fermentation using lactic acid bacteria strains and yeast has drawn significant interest nowadays because of their outstanding antifungal activity and shelf-life extending capacity. For example, bread slices with Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 inhibited fungal development for up to 21 days with the lowest contamination score. Moreover, various essential oils and plant extracts, such as lemongrass oil and garlic extracts, demonstrated promising results in reducing fungal growth on bread and other bakery products. In addition, different emerging bio-preservation strategies such as the utilization of whey, nanofibers, active packaging, and modified atmospheric packaging have gained considerable interest in recent days.

show abstract

Section: Microbial Fermentationmentioning

confidence: 99%

Section: Nanoparticlesmentioning

confidence: 99%

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Rahman

Islam

Hasan

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The colors of the crust and the crumb of each sample were determined with a Minolta spectrophotometer (Model CM-508d/8, Minolta, Tokyo, Japan), using the standard illuminant D65 and an observer angle of 10º with the specular component excluded (Deseta et. al., 2021).…”

Section: Color Determinationmentioning

confidence: 99%

“…On the other hand, according to our previous works, EWP nanostructures (EWPn) with higher surface hydrophobicity can be obtained by heating (85ºC) of EWP solutions (1-5%) in an alkaline medium (pH 9.6-11.4). In addition, these EWPn showed a higher binding capacity of hydrophobic compounds concerning the native EWP (Sponton et al, 2017(Sponton et al, , 2018Deseta et al, 2021;Visentini et al, 2022).…”

Section: Introductionmentioning

confidence: 95%

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Sponton

Pérez

Osella

et al. 2022

Preprint

Self Cite

View full text Add to dashboard Cite

In the present work, squalene (SQ) was encapsulated by a conventional emulsion method using egg white protein nanoparticles (EWPn), as a high molecular weight surfactant, followed by a freeze-drying process to obtain an SQ powder ingredient. EWPn was produced by heat treatment at 85 °C, 10 min, and pH 10.5. EWPn showed higher emulsifying activity compared to native EWP highlighting their potential to be used for the SQ encapsulation by an emulsification process. Firstly, the encapsulation conditions were studied by using pure corn oil as an SQ carrier. The explored conditions were oil fraction (0.1-0.2), protein amount (2-5% wt.), homogenization pressure (100 and 200 bar), and maltodextrin amount (10-20% wt.). The highest encapsulation efficiency was reached for 0.15 oil fraction, 5% wt. protein concentration, 200 bar homogenization pressure, and 20% maltodextrin. Then, SQ was encapsulated using these conditions to obtain a freeze-dried powder ingredient, which was added to a bread formulation. The total and free oil of SQ freeze-dried powder was 24.4 ± 0.6% and 2.6 ± 0.1%, respectively, resulting in an EE value of 89.5 ± 0.5%. The physical, textural, and sensory properties of functional bread were not affected by the addition of 5.0% SQ freeze-dried powder. Finally, the bread loaves showed higher SQ stability compared with the one formulated with unencapsulated SQ. Hence, the encapsulation system developed was suitable for the obtention of functional bread based on SQ fortification.

show abstract

“…However, several negative factors severely limit the applicability of carvacrol in the food industry, such as high sensitivity, high volatility, poor water solubility and low stability [ 1 ]. In recent years, some protective strategies for carvacrol have been reported, such as active films [ 3 , 6 ], nanocomplexes [ 4 , 7 ], emulsion [ 8 ], and microencapsulation [ 1 ], etc.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity

Sun

Cheng

Zhang

et al. 2022

Foods

View full text Add to dashboard Cite

As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (w/w). The mean particle size, loading capacity (LC), and encapsulation efficiency (EE) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (E. coli) and the Gram-positive (S. aureus) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.

show abstract

Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life

Cited by 24 publications

References 67 publications

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity

Contact Info

Product

Resources

About