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Fernandes SS, da Silva Cardoso P, Egea MB, Quintal Martínez JP, Segura Campos MR, Otero DM. Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies. Food Res Int 2023; 172:113125. [PMID: 37689890 DOI: 10.1016/j.foodres.2023.113125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the food industry. These qualities have been used to form very stable carrier systems, such as capsules, emulsions, coatings, and films that can protect and prolong the functionalities of loaded compounds (e.g., antimicrobial and antioxidant capabilities). This paper presents a review of chia mucilage-based carrier systems and their applications in food products (micro-and nanoparticles, emulsions, coatings, and films for food packaging), as well as the current technological prospects of these systems. The use of chia mucilage in coatings and films shows a high potential for use in biodegradable, edible, and organic packaging. Although many studies have been conducted on chia mucilage encapsulation systems, there is still a gap in the application of capsules and particles in food.
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Affiliation(s)
- Sibele Santos Fernandes
- Graduate Program in Chemical Engineering, School of Chemistry and Food, Federal University of Rio Grande, Campus Carreiros, Rio Grande, Rio Grande do Sul 96203-900, Brazil.
| | - Patrick da Silva Cardoso
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil.
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Juan Pablo Quintal Martínez
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn. Mérida, Yucatán C.P. 97203, Mexico.
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn. Mérida, Yucatán C.P. 97203, Mexico.
| | - Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
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Bodoira R, Rossi Y, Velez A, Montenegro M, Martínez M, Ribotta P, Maestri D. Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic‐based extract. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Romina Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC ‐ CONICET). Universidad Nacional de Córdoba (UNC). Argentina
| | - Yanina Rossi
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB ‐ CONICET), Universidad Nacional de Villa María (UNVM). Argentina
| | - Alexis Velez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
| | - Mariana Montenegro
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB ‐ CONICET), Universidad Nacional de Villa María (UNVM). Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC ‐ CONICET). Universidad Nacional de Córdoba (UNC). Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV ‐ CONICET). Facultad de Ciencias Exactas, Físicas y Naturales ‐ Universidad Nacional de Córdoba (UNC). Argentina
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Bodoira R, Cecilia Cittadini M, Velez A, Rossi Y, Montenegro M, Martínez M, Maestri D. An overview on extraction, composition, bioactivity and food applications of peanut phenolics. Food Chem 2022; 381:132250. [PMID: 35121321 DOI: 10.1016/j.foodchem.2022.132250] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 01/05/2022] [Accepted: 01/23/2022] [Indexed: 12/20/2022]
Abstract
Peanuts contain a diverse and vast array of phenolic compounds having important biological properties. They are allocated mostly in the seed coat (skin), an industrial waste with minor and undervalued applications. In the last few years, a considerable amount of scientific knowledge about extraction, composition, bioactivities and health benefits of peanut skin phenolics has been generated. The present review was focused on four main aspects: a) extraction methods and technologies for obtaining peanut skin phenolics with an emphasis on green-solvent extraction processes; b) variations in chemical profiles including those due to genetic variability, extraction methodologies and process-related issues; c) bioactive properties, especially antioxidant activities in food and biological systems; d) update of promising food applications. The revision was also aimed at identifying areas where knowledge is insufficient and to set priorities for further research.
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Affiliation(s)
- Romina Bodoira
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Universidad Nacional de Córdoba (UNC), Argentina
| | - M Cecilia Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV - CONICET), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Argentina
| | - Alexis Velez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA - CONICET), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Argentina
| | - Yanina Rossi
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB - CONICET), Universidad Nacional de Villa María (UNVM), Argentina
| | - Mariana Montenegro
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB - CONICET), Universidad Nacional de Villa María (UNVM), Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV - CONICET), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV - CONICET), Facultad de Ciencias Exactas, Físicas y Naturales - Universidad Nacional de Córdoba (UNC), Argentina.
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