Optimization of Ziziphora clinopodiodes essential oil microencapsulation by whey protein isolate and pectin: A comparative study

Hosseinnia, Mahmoud; Khaledabad, Mohammad Alizadeh; Almasi, Hadi

doi:10.1016/j.ijbiomac.2017.03.190

Cited by 53 publications

(31 citation statements)

References 30 publications

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“…The peak which is shown at 1658.72 cm −1 , is related to the tensile bonding of the C–O‐type amide groups. The peak at 2926 cm −1 is assigned to the C–H stretching band …”

Section: Resultsmentioning

confidence: 99%

“…The De Broukere mean diameter ( D 43 ) and polydispersity index (PDI) of the microcapsules were determined by the method used by Hosseinnia et al. in 2017 . The samples were analysed in triplicate using the wet method through dispersion in water and a refractive index of 1.52.…”

Section: Methodsmentioning

confidence: 99%

“…The encapsulation efficiency ( EE ) is characterized as the ratio of the oil inside the encapsulating wall material to the total oil ( Total EO ) present in the microparticles (coated + free). The quantity of encapsulated EO in the microcapsules was evaluated with the method used by Hosseinnia in 2017, with slight modifications. The encapsulation yield was determined by separating microcapsules from 1 ml of aqueous emulsions via centrifugation at 13 000 rpm for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Encapsulation is a useful technique to improve the functionality of bioactive compounds in food storage and in gastrointestinal digestion, improving the bioavailability of the compounds until they reach the desired active site in the body. Furthermore, encapsulation leads to controlled delivery, the extension of shelf life, separation of incompatible compounds, and an enhancement of the qualities of the final products . One of the most effective techniques for encapsulation is ultrasonication.…”

Section: Introductionmentioning

confidence: 99%

“…In this study, comparisons were made between the potential of WPI and that of NaCS for encapsulation of M. officinalis EO. As mentioned in the literature, the core/coating ratio is a key factor influencing the features of microcapsules . On the other hand, in the production of delivery systems through ultrasonication, a number of variables including power and the duration of sonication may affect the physical properties of microparticles.…”

Section: Introductionmentioning

confidence: 99%

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Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Sani

Alizadeh

Pirsa

et al. 2018

Flavour & Fragrance J

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To develop a novel usage for functional essential oils, the present study aimed to evaluate the influence of process parameters on the characteristics of Melissa officinalis essential oil microencapsulated through whey protein isolate (WPI) and sodium caseinate (NaCS). Melissa officinalis was encapsulated via whey proteins and NaCS with variable ratios (0–100), core/coating ratios (10–100%), and ultrasonication power (50–150). The impacts of these variables were examined via response surface methodology. The findings demonstrated that lower particle sizes were obtained at higher amounts of WPI with the lowest level of applied sonication power. Desirability function results indicate that the maximum quantity of WPI with an ultrasonication power of 50 W led to the lowest particle size, zeta potential, and turbidity. The application of microcapsules loaded with Melissa officinalis was found to be useful to preserve their bioactive compounds and induces flavour stability, enabling the use of microcapsules in food formulations.

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“…The peak which is shown at 1658.72 cm −1 , is related to the tensile bonding of the C–O‐type amide groups. The peak at 2926 cm −1 is assigned to the C–H stretching band …”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Sani

Alizadeh

Pirsa

et al. 2018

Flavour & Fragrance J

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Microcapsule of Sweet Orange Essential Oil Encapsulated in Beta‐Cyclodextrin Improves the Release Behaviors In Vitro and In Vivo

Huang

et al. 2018

Euro J Lipid Sci & Tech

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To protect sweet orange essential oil (SOEO) from volatilization and oxidation, and also to expand the range of application in physiology or medicine, beta‐cyclodextrin (β‐CD) is employed to develop SOEO microcapsules via an inclusion encapsulation method in this study. An optimal encapsulating condition obtained from response surface methodology (RSM) is an SOEO mass of 5.66 g, an encapsulating time of 3.24 h, and an encapsulating temperature of 53.7 °C, which provides the greatest encapsulation efficiency (EE) of 50.31%. Particle size and scanning electron microscope (SEM) reveal that rhombus, trapezoid, and parallelogram can be found in optimized microcapsule aggregates with a particle size of 1.34 ± 0.58 µm. Fourier transform infrared spectroscopy (FT‐IR) and differential scanning calorimetry (DSC) confirm the encapsulation of SOEO in β‐CD. Furthermore, the release study in vitro suggests that SOEO in microcapsules can be better released in simulated gastric fluid (SGF) than in simulated intestinal fluid, and the study in vivo suggests that, β‐CD might increase the solubility and bioavailability of SOEO. Thus, the microcapsules have potentials to be applied to the biomedical industry. Practical Applications: The optimal encapsulating condition is attained using RSM, and SOEO is capsuled to be a stable form in optimized microcapsules. The active ingredients of SOEO can be exerted fully by microcapsules. The microcapsules have excellent potentials for use as biological or pharmaceutical products. In this study, microcapsules of SOEO are developed using RSM. The physical and chemical characterizations of SOEO microcapsules are analyzed. The release behaviors in vitro and in vivo are also researched. Though these works, the microcapsules increase the solubility and bioavailability of SOEO, which has potentials for application in the biomedical industry.

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Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

Uçar

2020

Euro J Lipid Sci & Tech

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The antioxidant effects of oil-in-water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2°C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1ɷ-7), oleic acid (C18:1ɷ9), eicosenoic acid (C20:1ɷ9), linoleic acid (C18:2ɷ6), linolenic acid (C18:3ɷ3), eicosapentaenoic acid (EPA) (C20:5ɷ3), and docosahexaenoic acid (DHA) (C22:6ɷ3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil. Practical Applications: In recent years, nanotechnological applications have been increasingly applied to the protection of food. Similarly, natural essential oils are used to increase the shelf life of foods. This study demonstrates the combined effect of a new method of nanoemulsions and essential oils on the safety of foods.

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Optimization of Ziziphora clinopodiodes essential oil microencapsulation by whey protein isolate and pectin: A comparative study

Cited by 53 publications

References 30 publications

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Impact of operating parameters and wall material components on the characteristics of microencapsulated Melissa officinalis essential oil

Microcapsule of Sweet Orange Essential Oil Encapsulated in Beta‐Cyclodextrin Improves the Release Behaviors In Vitro and In Vivo

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

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