Nanoemulsions as edible coatings

Acevedo-Fani, Alejandra; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1016/j.cofs.2017.06.002

Cited by 80 publications

(34 citation statements)

References 54 publications

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“…Nanoformulations, nanoemulsions or nanodispersions represent a strategy to solubilize lipophilic ingredients in aqueous media and to design new products with an enhanced functionality [15]. Nanodispersions like oil in water (nanoemulsions) enable the improvement of physical stability and performance of active lipophilic ingredients within a hydrophilic edible coating, give the possibility of enhancing quality and/or nutritional value of food products [16][17][18][19]. Typically, the dispersed phase of oil in water nanoemulsions is made of oil droplets and the addition of a polymer like sodium alginate in the continuous phase, this makes these systems more stable because alginate acts as a thickening agent.…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Alginate–Essential Oil Nanodispersions

Cofelice

Cuomo

Lopez

2018

Colloids and Interfaces

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Due to its favorable structural properties and biocompatibility, alginate is recognized as a suitable versatile biopolymer for use in a broad range of applications ranging from drug delivery, wound healing, tissue engineering, and food formulations such as nanodispersions. Rheological analysis plays a crucial role in the design of suitable nanoemulsion based coatings. Different essential oil and alginate nanodispersion compositions stabilized by Tween 80 were analyzed for rheological and conductometric properties. The results confirmed that the nanoformulations shared a pseudoplastic non-Newtonian behavior that was more evident with higher alginate concentrations (2%). Nanodispersions made of alginate and essential oil exhibited a slight thixotropic behavior, demonstrating the aptitude to instantaneously recover from the applied stress or strain. Oscillatory frequency sweep tests showed a similar fluid-like behavior for 1% and 2% alginate nanodispersions. Finally, it was demonstrated that advantages coming with the use of the essential oil are added to the positive aspects of alginate with no dramatic modification on the flow behavior.

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Section: Introductionmentioning

confidence: 99%

Rheological Properties of Alginate–Essential Oil Nanodispersions

Cofelice

Cuomo

Lopez

2018

Colloids and Interfaces

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“…Because consumers are more and more concerned about the use of synthetic preservatives, the exploitation of natural compounds has been intensively researched in recent years [6][7][8][9][10]. Innovations in preserving horticultural commodities can be achieved through three directions: (1) introduction of biocontrol agents, such as yeasts and bacteria [11][12][13]; (2) use of plant essential oils (EOs) extracted from thyme, mint, lemongrass, lemon balm, oregano, or savory [5,[14][15][16]; and (3) by physical methods like sulphur dioxide fumigation, use of ozone, or mixed techniques [7,17,18].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

et al. 2020

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There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

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“…Todos los beneficios del RC contribuyen a extender la vida útil del alimento, siendo su uso una tendencia en los productos mínimamente procesados (Galus & Kadzińska, 2015;Kumari et al 2017). Usualmente, el RC está conformado por proteínas animal o vegetal (proteínas lácteas, de gluten de trigo, soya), lípidos o ceras naturales (cera de abejas (CA), carnauba, candelilla, entre otros) que brindan brillo a los frutos recubiertos (Acevedo & Soliva, 2017) y polisacáridos (alginatos, pectinas, carrageninas o mezclas, entre otros). Los lípidos, se incorporan en soluciones filmógenas para formar la estructura base de la emulsión del RC, siendo importante la estabilidad, la homogeneidad y la cohesividad del RC (Acevedo & Soliva, 2017).…”

Section: Introductionunclassified

Influencia de un recubrimiento comestible adicionado con calcio sobre la calidad de la mora de Castilla

Cortés

Macías

Velásquez

et al. 2019

Rev. U.D.C.A Act. & Div. Cient.

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The growing need of consumers for healthy food has led to the search for effective technologies in food industry that offer safe and sensorially acceptable options to the modern consumer. Edible coatings added with active components applied to vegetable structures, besides protecting the structure and conferring greater conservation, can provide nutritional value. The objective of this investigation was to evaluate the influence of an edible coating based on sodium alginate and calcium on the attributes of quality of Andean blackberry of Castilla. The response surface methodology was applied with a composite central design (21 experiments), considering the independent variables: sodium alginate (2.0-3.0%), beeswax (0.5-1.0%), sucroester (0.15-0.25%), sodium alginate/ glycerol (2.0-3.0). The best formulation was: sodium alginate (2.85%), beeswax (1.00%), sodium alginate/glycerol (2.0%) and sucroester (0.162%), being the quality attributes of the of the blackberry with the edible coating: moisture (83.7±1.7%), water activity (0.964±0.010), pH (2.7±0.0), acidity (2.6±0.0%), °Brix (8.1±0.2%), firmness (12.3±0.7 N); total phenols (105.3±4.5mg GA/100 g), antioxidant activity (ABTS: 962.7±15.1mg Trolox/100 g) and DPPH: 319.3±9.4 mg Trolox/100 g), lightness (22,5±0,7); chromaticity a* (8,47±0,88); chromaticity b* (2,12±0,37) and calcium=144,6±2,7mg/200g. Edible coatings added with calcium applied to Andean blackberry of Castilla represent an effective alternative against mechanical damages of the fruit and to conserve its quality, which will improve shelf life.

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Nanoemulsions as edible coatings

Cited by 80 publications

References 54 publications

Rheological Properties of Alginate–Essential Oil Nanodispersions

Rheological Properties of Alginate–Essential Oil Nanodispersions

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Influencia de un recubrimiento comestible adicionado con calcio sobre la calidad de la mora de Castilla

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