Optimization of the emulsification-diffusion method using ultrasound to prepare nanocapsules of different food-core oils

Galindo-Pérez, Moises Job; Quintanar‐Guerrero, David; Cornejo-Villegas, M.A.; Zambrano-Zaragoza, María L.

doi:10.1016/j.lwt.2017.09.008

Cited by 21 publications

(8 citation statements)

References 32 publications

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“…In the case of encapsulation efficiency, values ranged from 60–70% for all samples, highlighting that the highest retention occurred using ethyl cellulose ( p ≤ 0.05). The results were very near those reported by Galindo-Pérez et al (2018) [ 21 ] to encapsulate essential oils using the emulsification–diffusion method.…”

Section: Resultssupporting

confidence: 83%

“…(less than 500 nm) of polymeric nanocapsules formed by the emulsification–diffusion method have been reported [ 6 ]. In addition to analyzing the nanoencapsulation of bioactive substances in polymers such as poly-ε-caprolactone and ethyl cellulose [ 4 , 21 ]. The polydispersity index values obtained—below 0.15 in all cases ( p > 0.05)—suggest that the dispersions had a narrow distribution [ 22 ].…”

Section: Resultsmentioning

confidence: 99%

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Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

González-Reza

Hernández‐Sánchez

Zambrano-Zaragoza

et al. 2020

Foods

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The release kinetics, stability, and antioxidant capacity of thyme essential oil polymeric nanocapsules as a function of encapsulating (poly-ε-caprolactone and ethylcellulose) and stabilizing (polyvinyl alcohol and Pluronic® F-127) polymers were established. Samples were evaluated in terms of particle size, zeta potential, release kinetics, calorimetry, infrared spectra, antioxidant capacity, and diffuse reflectance. The particle size obtained was below 500 nm in all cases, ensuring nanometric size. Zeta potential as a function of the stabilizing polymer. Encapsulation efficiency was higher in the samples that contained ethyl cellulose (around 70%), associated with its affinity for the molecules contained in the essential oil. Differential scanning calorimetry revealed a strong dependence on the encapsulating polymers as a function of the melting temperatures obtained. Infrared spectra confirmed that the polymeric nanocapsules had the typical bands of the aromatic groups of thyme essential oil. The antioxidant capacity evaluated is a function exclusively of the active content in the nucleolus of the nanocapsules. Nanoencapsulation was not a significant factor. Diffuse reflectance revealed high physical stability of the dispersions related directly to the particle size and zeta potential obtained (either by ionic or steric effect). These findings confirm favorable characteristics that allow proposing these systems for potential applications in food processing and preservation.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

González-Reza

Hernández‐Sánchez

Zambrano-Zaragoza

et al. 2020

Foods

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“…Curcumin encapsulation increase water solubility and improving its dispersion/solubility in the aqueous food matrix used as a food model [126] Cardamom Cocoa butter in vitro NLC had fine size (<150 nm) and high entrapment efficiency (>90%) [26] Rosemary PCL or Ethyl cellulose in vitro NCs prepared by ultrasound had sizes smaller than 200 nm with high entrapment efficiency (>70%) with applications in food conservation [127] Clove…”

Section: Matrix Food Findingsmentioning

confidence: 99%

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

et al. 2018

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Nowadays, edible coatings incorporated with nanostructures as systems of controlled release of flavors, colorants and/or antioxidants and antimicrobial substances, also used for thermal and environmental protection of active compounds, represent a gap of opportunity to increase the shelf life of food highly perishable, as well as for the development of new products. These functionalized nanostructures have the benefit of incorporating natural substances obtained from the food industry that are rich in polyphenols, dietary fibers, and antimicrobial substances. In addition, the polymers employed on its preparation, such as polysaccharides, solid lipids and proteins that are low cost and developed through sustainable processes, are friendly to the environment. The objective of this review is to present the materials commonly used in the preparation of nanostructures, the main ingredients with which they can be functionalized and used in the preparation of edible coatings, as well as the advances that these structures have represented when used as controlled release systems, increasing the shelf life and promoting the development of new products that meet the characteristics of functionality for fresh foods ready to eat.

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“…As smart fertilizers, their active ingredients could be released "on demand" (conditional release) [89]. In addition, nanocontainers can be used for delivery of antioxidants/nutrients to foods [90] or for food preservation/ fortification [91].…”

Section: Agri-food Productionsmentioning

confidence: 99%

Smart Nanocontainers: Preparation, Loading/Release Processes and Applications

Nguyen¹,

Assadi²

2018

IJNTR

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Optimization of the emulsification-diffusion method using ultrasound to prepare nanocapsules of different food-core oils

Cited by 21 publications

References 32 publications

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules

The Functionalization of Nanostructures and Their Potential Applications in Edible Coatings

Smart Nanocontainers: Preparation, Loading/Release Processes and Applications

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