Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Kenari, Reza Esmaeilzadeh; Amiri, Zeynab Raftani; Motamedzadegan, Ali; Milani, Jafar Mohammadzadeh; Farmani, Jamshid; Farahmandfar, Reza

doi:10.1007/s11694-020-00528-8

Cited by 33 publications

(39 citation statements)

References 43 publications

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“…It is observed that the release of phenolic compounds increased overtime, and the difference was statistically significant ( p < .05). These results are in agreement with the increasing release rate of phenolic overtime as was reported for olive leaf (Mohammadi et al., 2016), grape seed (Estévez et al., 2019), bene hull (Delfanian et al., 2018), Ferula Persica (Estakhr et al., 2020), and Iranian golpar (Kenari et al., 2020). The higher gradual release was observed in phenolics encapsulated in Shanbalileh wall material.…”

Section: Resultssupporting

confidence: 90%

“…These SEM images approve the entrapment of bioactive compounds in the core of nanoparticles and indicate the adequacy of nanoencapsulation. Generally, more sphericity and less crevice on the surface of capsules lead to better properties of nanoparticles (Kenari et al., 2020). The average particle size obtained from the SEM images was about 300–500 nm, which is a nice confirmation of the results of particle evaluation with the DLS.…”

Section: Resultsmentioning

confidence: 99%

“…The gums were extracted as reported by Kenari et al. (2020). Briefly, the seeds were manually cleaned to remove foreign matter.…”

Section: Methodsmentioning

confidence: 99%

“…Finally, three different types of nanoparticles were prepared, which included (1) Khorfeh, (2) Shanbalileh, and (3) Composite. Nanoparticles were freeze‐dried (Zirbus Vaco5) at 0.017 mPa and −57°C for 48 h (Kenari et al., 2020; Razavi & Kenari, 2021).…”

Section: Methodsmentioning

confidence: 99%

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Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials

Kenari

Razavi

2022

Food Science & Nutrition

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This study aimed to evaluate the antioxidant activity of free and bound flavonoid or phenolic compounds extracted from the sesame seed (Oltan and Yekta varieties) as natural antioxidants and to demonstrate the properties of nanoparticles. The total phenolic content (TPC) of Oltan was higher (864.70 mg GAE/100 g seed) than that of Yekta (629.23 mg GAE/100 g seed). Oltan took up higher amounts of free (516.86 mg GAE/100 g seed) and bound (347.83 mg GAE/100 g seed) phenolics than Yekta. Also, the Yekta variety exhibited lower amounts of free (45.89 mg CE/100 g seed) and bound flavonoids (21.51 mg CE/100 g seed) and the total flavonoid content (TFC) (67.40 mg CE/100 g seed). Chlorogenic acid was the major phenolic compound present in the sesame seed. In both the DPPH and ferric reducing antioxidant power (FRAP) assays, the highest antioxidant activity was observed in the Oltan variety. Free phenolics showed the highest antioxidant activity, followed by bound phenolics, free and bound flavonoids. Therefore, free phenolics of the Oltan variety were encapsulated in Portulaca oleracea and Trigonella foenum‐graecum seed gums. All nanoparticles showed nanometric size from 236.1 to 680.7 nm, negative zeta potential from −35.4 to −18.3 mV, high encapsulation efficiency from 61.35% to 74.49%, and desirable polydispersity index (PDI) between 0.315 and 0.332. Higher release of phenolics and sedimentation rate were observed in phenolic compounds encapsulated in Khorfeh and Shanbalileh, respectively. The gradual release of phenolic compounds, as well as sedimentation rate of composite coating during 40 days of storage, demonstrated that nanoencapsulated phenolics of sesame within the composite gum coating could be used as natural antioxidants in food systems.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

“…The gums were extracted as reported by Kenari et al. (2020). Briefly, the seeds were manually cleaned to remove foreign matter.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials

Kenari

Razavi

2022

Food Science & Nutrition

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“…Sage essential oil can be obtained from the whole plant or only the leaves (Salvia officinalis L. syn, S. graniflor Ten.). Sage is a Middle Eastern plant that also grows in North America, Anatolia, and Europe [73,74]. It is a small tree (20-70 cm) with silvery-grey hairy leaves.…”

Section: Sources Of Sage Eomentioning

confidence: 99%

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

et al. 2021

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Increasing consumer concerns about the dangers associated with synthetically produced additives in food processing have led researchers to focus their investigation on eco-friendly materials and natural antimicrobials from animal sources, microorganisms, and plant-based materials. Although fruits and vegetables are an essential element of most people's diets, the perishable nature of these products results in a very limited shelf-life. Postharvest factors such as transportation, environmental factors, and preservation methods further decrease the product quality and storage limits. Thus, it is crucial to choose the correct substance and packaging method to retain product freshness. Minimally processed fruits and vegetables (MPFV) are among the most developing branches of the food industry. One of the practical techniques is essential oils (Eos) as natural preservatives and antimicrobial agents in MPFV. Eos demonstrated compelling against different pathogens such as Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. This review provides updated information on the use of Eos like Thyme, cinnamon, sage, peppermint, clove, their synergetic effect and applications in minimally processed fruits and vegetables. These essential oils ought to be investigated in the future to inspect their harmfulness and results through in vitro and clinical examinations.

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Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

Yazdan-Bakhsh

Nasr‐Esfahani

Kenari

et al. 2022

J Americ Oil Chem Soc

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This study was carried out to optimize formulation for Heracleum lasiopetalum (golpar) extract nanoencapsulation by response surface methodology (RSM). The primary water-in-oil emulsion was fabricated by (5%-10%) golpar extract (GE), (40%-35%) emulsifier span 80 (EM), and (50%-60%) sunflower oil (SO). The coating materials were the mixture of Lepidium sativum seed gum (LSG) and whey protein concentrate (WPC) at different ratios (1:0, 1:1, and 0:1). The yield of nanoencapsulation of GE, particle size, and zeta potential was investigated as responses of RSM. The optimal formulation for water-in-oil-in-water emulsion of GE were SO: 50.46%, GE 9.52%, and EM: 36.30% in LSG, SO: 57.07%, GE: 7.12%, and EM: 30.85% in LSG:WPC, and SO: 54.98%, GE: 9.05%, and EM: 39.87% in WPC coating. In conclusion, the nanoencapsulation of GE prepared with the optimized formulation by RSM ensures the gradual release and higher stability to sedimentation during storage with nanometric size and high yield of encapsulation. The nanocapsules of GE can be used as a natural antioxidant in food systems.

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Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Cited by 33 publications

References 43 publications

Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials

Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

Optimizing nanoencapsulation of Heracleum lasiopetalum by response surface methodology

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