Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view

Pisoschi, Aurelia Magdalena; A, Pop; Cîmpeanu, Carmen; Turcuş, Violeta; Predoi, G.; Iordache, Florin

doi:10.1016/j.ejmech.2018.08.076

Cited by 117 publications

(59 citation statements)

References 186 publications

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“…Several micro-and nanoencapsulation techniques are used commercially and many others are under scientific research. These techniques include, for example, spray-drying, freezedrying, coating, extrusion, spray-cooling, spray-chilling, and inclusion complexing [12]. Micronization techniques based on supercritical fluids, such as supercritical antisolvent (SAS) precipitation [13], supercritical assisted liposomes (SuperLip) formation [14], and supercritical assisted atomization (SAA) [15] have also been proposed as alternatives to the mentioned conventional methods for extract stabilization.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Hibiscus sabdariffa Extract into Zein Nanoparticles

et al. 2020

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A combined approach for the extraction of antioxidants from Hibiscus sabdariffa and entrapment of the extract in zein nanoparticles is proposed. Different green extraction techniques were adopted: high‐pressure and ‐temperature extraction, ultrasound‐assisted extraction, and microwave‐assisted extraction, using an ethanol/water mixture as extracting solvent. The extracts were used for the preparation of zein nanoparticles by liquid antisolvent precipitation. The impacts of process variables were investigated using response surface modeling, demonstrating that the proposed strategy allows high extract encapsulation efficiency, good particle size control, and high particle stability.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Hibiscus sabdariffa Extract into Zein Nanoparticles

et al. 2020

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“…A broad range of delivery systems or carriers have been developed to encapsulate bioactive compounds in the food and pharmaceutical sectors such as cyclodextrins, liposomes, emulsions, nanoparticles or microcapsules [125]. However not all these available carriers can be applied in antimicrobial active packaging as they should be compatible with the packaging material and do not modify negatively their mechanical and physical properties in order to preserve their primary function of food protection.…”

Section: Encapsulation Strategies For Antimicrobial Packagingmentioning

confidence: 99%

“…Lipophilic compounds can be encapsulated in oil-in-water (O/W) emulsions, while hydrophilic compounds can be encapsulated in water-in-oil (W/O) or oil-in-water emulsions. Multiple emulsions such as water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) can also be used to encapsulate active compounds in order to improve delivery requirements [125,126]. emulsion droplets takes place by adsorption of small solid particles at the surface of the emulsion droplets, although the mechanism of adsorption is very different to the one of surfactants [153].…”

Section: Emulsionsmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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“…In food industry, the use of nanomaterials can be particularly useful for the encapsulation and delivery of bioactive compounds (e.g., vitamins, nutrients, minerals, antioxidants, antimicrobials, prebiotics and probiotics) intended for the development of novel and more efficient functional food products. Due to the reduced size of nanosystems, they can enhance the solubility and sensorial features (e.g., mask unpleasant flavors), preserve the activity, prevent oxidative reactions, or even improve the bioaccessibility and bioavailability of bioactive compounds (Durán & Marcato, 2013;Pisoschi et al, 2018;Rehman et al, 2019;R. Yang et al, 2018).…”

Section: Nanosystemsmentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

161

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view

Cited by 117 publications

References 186 publications

Encapsulation of Hibiscus sabdariffa Extract into Zein Nanoparticles

Encapsulation of Hibiscus sabdariffa Extract into Zein Nanoparticles

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Emergent food proteins – Towards sustainability, health and innovation

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