4.7 Article

Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants

Qing Guo et al.

Summary: A study found that emulsions stabilized by the high methoxyl pectin-rhamnolipid-pea protein isolate-curcumin complex had the best performance in terms of droplet size, encapsulation efficiency, physical stability, and bioaccessibility of beta-carotene.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils

Z. Najafi et al.

Summary: This study investigated the effect of extraction methods on the antioxidant activity of saffron extracts, with the combination of UAE and MAE resulting in the highest antioxidant activity. The extract containing trans-crocin-4 and trans-crocin-3 demonstrated the highest antioxidant activity and improved the oxidative stability of canola, sunflower, and corn oil when added at 1000 ppm.

GRASAS Y ACEITES (2022)

Article Food Science & Technology

Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization

R. F. Dorame-Miranda et al.

Summary: This study optimized the diameter of encapsulated sardine oil particles and investigated the stabilization effect of pecan nutshell extract. The results suggest that gliadins and pecan nutshell extract could be effective new wall materials for encapsulation and stabilization of sardine oil. Additionally, pecan nutshell extract has the potential to be used as a nutraceutical ingredient or in the development of functional foods by the food industry.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization

Zahra Najafi et al.

Summary: Saffron extract components were nanoencapsulated into rapeseed lecithin nanoliposomes through sonication, with an encapsulation efficiency of approximately 30% and a rapid release rate observed. This encapsulation method improved the oxygen barrier properties of the films, while minimally affecting the water vapor permeability.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Food Science & Technology

Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil

Negin Karami et al.

Summary: The study evaluated the properties of chitosan-flaxseed mucilage nanofibers enriched with essential oils and sesame oil. The addition of Ziziphora clino-podioides essential oil and sesame oil improved the antimicrobial and antioxidant activities of the nanofibers, as well as enhancing their structural and mechanical properties. This research demonstrates the potential for novel nanofibers containing antimicrobial and antioxidant compounds for food packaging applications.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Materials Science, Composites

Evaluation of Freeze Drying and Electrospinning Techniques for Saffron Encapsulation and Storage Stability of Encapsulated Bioactives

Fatemeh Golpira et al.

Summary: Saffron extract was encapsulated using electrospinning and freeze drying techniques, showing superior retention of bioactive compounds compared to non-encapsulated samples during storage. Electrospinning was more effective than freeze drying in preserving saffron bioactive compounds, with higher encapsulation efficiencies and thermal properties.

JOURNAL OF COMPOSITES SCIENCE (2021)

Article Chemistry, Applied

Pectin/pullulan blend films for food packaging: Effect of blending ratio

Ruchir Priyadarshi et al.

Summary: The prepared edible films using various ratios of pectin and pullulan show a correlation between mixing ratio and properties, with the 50:50 blend exhibiting the highest thermal stability and surface hydrophobicity.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation

Wafa Taktak et al.

Summary: The study focused on developing microfibers based on European fish eel skin gelatin and evaluating its ability to encapsulate European fish eel oil using the electrospinning process. Results showed that the microfibers loaded with eel oil may have potential applications as active encapsulating materials in the food and nutraceutical fields.

PROCESS BIOCHEMISTRY (2021)

Article Food Science & Technology

Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

Zafer Ceylan et al.

Summary: Electrospun grape seed oil-loaded nanofibers showed effective inhibition of microbial growth and oxidation rate in food preservation, demonstrating potential for higher quality food products in the industry.

FOOD BIOSCIENCE (2021)

Article Food Science & Technology

Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Manoela Alves Pires et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation

Azadeh Salami et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Article Pharmacology & Pharmacy

Developing poly(Agar-co-Glycerol-co-Thyme Oil) based organo-hydrogels for the controlled drug release applications

Tulu Olak et al.

JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Improving Oxidative Stability of Flaxseed Oil by Encapsulation in Electrospun Flaxseed Mucilage Nanofiber

Samira Hada et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Article Food Science & Technology

Avocado Oil Incorporated in Ultrafine Zein Fibers by Electrospinning

Fernanda D. Krumreich et al.

FOOD BIOPHYSICS (2019)

Article Food Science & Technology

Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures

Ali Alehosseini et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water

Messiah Sarfarazi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Materials Science, Characterization & Testing

Skin wound healing acceleration by Ag nanoparticles embedded in PVA/PVP/Pectin/Mafenide acetate composite nanofibers

Reza Alipour et al.

POLYMER TESTING (2019)

Article Chemistry, Applied

Electrospun fibers from blends of pea (Pisum sativum) protein and pullulan

G. Aguilar-Vazquez et al.

FOOD HYDROCOLLOIDS (2018)

Article Biochemistry & Molecular Biology

Pullulan-alginate fibers produced using free surface electrospinning

Qian Xiao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Biochemistry & Molecular Biology

Fabrication of electrospun poly(vinyl alcohol)/dextran nanofibers via emulsion process as drug delivery system: Kinetics and in vitro release study

A. Meera Moydeen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella spp. in chicken

Haiying Cui et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

Alexandre Guimardes-Inacio et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Oxidative stability of pullulan electrospun fibers containing fish oil: Effect of oil content and natural antioxidants addition

Pedro J. Garcia-Moreno et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Biochemistry & Molecular Biology

Application of whey protein-pectin nano-complex carriers for loading of lactoferrin

Masoomeh Raei et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Food Science & Technology

The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil

Mahia Roostaee et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Food Science & Technology

Enhancing oxidative stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat

Huan Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Antioxidant property of SiO2-eugenol liposome loaded nanofibrous membranes on beef

Haiying Cui et al.

FOOD PACKAGING AND SHELF LIFE (2017)

Article Biochemistry & Molecular Biology

Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties

Shiv Shankar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Engineering, Chemical

Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

Pedro J. Garcia-Moreno et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Biophysics

Hybrid encapsulation structures based on β-carotene-loaded nanoliposomes within electrospun fibers

Rafael Henrique de Freitas Zompero et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2015)

Article Food Science & Technology

Properties of Encapsulated Fish Oil in Electrospun Zein Fibres Under Simulated In Vitro Conditions

Khalid Moomand et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Food Science & Technology

Oxidative stability of encapsulated fish oil in electrospun zein fibres

Khalid Moomand et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends

Marysol Aceituno-Medina et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules

Fardin Tamjidi et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Proceedings Paper Materials Science, Multidisciplinary

Electrospinning of pullulan nanofibers for food package materials

Yong-fang Qian et al.

ADVANCES IN TEXTILE ENGINEERING AND MATERIALS III, PTS 1 AND 2 (2013)

Article Polymer Science

Mechanical properties and biodegradability of electrospun soy protein Isolate/PVA hybrid nanofibers

Daehwan Cho et al.

POLYMER DEGRADATION AND STABILITY (2012)

Article Food Science & Technology

Oxidative stability of Echium plantagineum seed oil bodies

David A. Gray et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

Reza Farhoosh et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2008)

Review Biochemistry & Molecular Biology

Infrared spectroscopy of proteins

Andreas Barth

BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2007)

Article Chemistry, Multidisciplinary

Alginate-based nanofibrous scaffolds: Structural, mechanical, and biological properties

Narayan Bhattarai et al.

ADVANCED MATERIALS (2006)