Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems

Mohammadian, Mehdi; Biregani, Zeinab Mehdipour; Hassanloofard, Zeinab; Salami, Maryam

doi:10.1016/j.tifs.2024.104421

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104421

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Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems

Mehdi Mohammadian,

Zeinab Mehdipour Biregani,

Zeinab Hassanloofard

et al.

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2024

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Cited by 2 publications

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Evaluation of Himalayan nettle (Urtica ardens) extract meal in common carp (Cyprinus carpio) feed: Impact on growth performance, digestive enzyme activity and antioxidant capacity

Chauhan,

Thayes,

Ali

et al. 2024

Aquaculture Reports

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Evaluation of Himalayan nettle (Urtica ardens) extract meal in common carp (Cyprinus carpio) feed: Impact on growth performance, digestive enzyme activity and antioxidant capacity

Chauhan,

Thayes,

Ali

et al. 2024

Aquaculture Reports

View full text Add to dashboard Cite

Cast Extruded Films Based on Polyhydroxyalkanoate/Poly(lactic acid) Blend with Herbal Extracts Hybridized with Zinc Oxide

Zdanowicz,

Mizielińska,

Kowalczyk

2024

Polymers

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The aim of the presented work was to functionalize a blend based on polyhydroxyalkanoate (PHA): poly(hydroxybutyrate (PHB) with poly(lactic acid) (PLA) and a mixture of three selected herb extracts, namely, Hypericum L., Urtica L. and Chelidonium L., (E), zinc oxide (ZnO) and a combined system (EZnO), produced via extrusion. Before processing with bioresin, the natural modifiers were characterized using thermal analysis, FTIR and antimicrobial tests. The results revealed interactions between the extracts and the filler, leading to higher thermal stability in EZnO than when using E alone. Moreover, the mixture of extracts exhibited antimicrobial properties toward both Gram-negative (S. aureus) as well as Gram-positive bacteria (E. coli). Modified regranulates were transformed into films by cast extrusion. The influence of the additives on thermal (DSC, TGA and OIT), mechanical, barrier (WVTR and OTR), morphological (FTIR) and optical properties was investigated. The EZnO additive had the highest impact on the mechanical, barrier (OTR and WVTR) and optical properties of the bioresin. The microbial test results revealed that PHA-EZnO exhibited higher activity than PHA-ZnO and PHA-E and also reduced the number of S. aureus, E. coli and C. albicans cells. The findings confirmed the synergistic effect between the additive components. Modified polyester films did not eliminate the phi6 bacteriophage particles completely, but they did decrease their number, confirming moderate antiviral effectiveness.

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Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems

Cited by 2 publications

References 74 publications

Evaluation of Himalayan nettle (Urtica ardens) extract meal in common carp (Cyprinus carpio) feed: Impact on growth performance, digestive enzyme activity and antioxidant capacity

Evaluation of Himalayan nettle (Urtica ardens) extract meal in common carp (Cyprinus carpio) feed: Impact on growth performance, digestive enzyme activity and antioxidant capacity

Cast Extruded Films Based on Polyhydroxyalkanoate/Poly(lactic acid) Blend with Herbal Extracts Hybridized with Zinc Oxide

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