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Hadidi M, Rostamabadi H, Moreno A, Jafari SM. Nanoencapsulation of essential oils from industrial hemp (Cannabis sativa L.) by-products into alfalfa protein nanoparticles. Food Chem 2022; 386:132765. [PMID: 35509161 DOI: 10.1016/j.foodchem.2022.132765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/27/2022] [Accepted: 03/19/2022] [Indexed: 11/29/2022]
Abstract
Essential oils of industrial hemp (Cannabis sativa L.) by-products (HBEO) were characterized by gas chromatography-mass spectrometry (GC-MS); then, encapsulated in alfalfa protein isolate nanoparticles (API-NPs) as a novel nanocarrier. A desirable retention (45.5-63.4%) of HBEO within API-NPs was confirmed. These nanoparticles exhibited a shrunk and globular shape with a size range of 156.9-325.9 nm as indicated by dynamic light scattering (DLS), transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermal analyses corroborated that HBEO was successfully encapsulated within API NPs in an amorphous form without specific chemical interaction with the carrier matrix. The antioxidant activity of loaded HBEO into API-NPs was higher than free HBEO implying that encapsulation of HBEO in API-NPs was an efficient strategy for improving its stability and functionality. HBEO-loaded API-NPs is a promising candidate to be used in future foods and supplements for novel applications.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Andrés Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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2
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Majidiyan N, Hadidi M, Azadikhah D, Moreno A. Protein complex nanoparticles reinforced with industrial hemp essential oil: Characterization and application for shelf-life extension of Rainbow trout fillets. Food Chem X 2022; 13:100202. [PMID: 35499007 PMCID: PMC9039897 DOI: 10.1016/j.fochx.2021.100202] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 12/19/2021] [Accepted: 12/31/2021] [Indexed: 12/19/2022] Open
Abstract
Essential oil of industrial hemp (Cannabis sativa L.) (IHEO) was reinforced in complexation of whey protein nanofibrils and mung bean protein nanoparticles (WPNF-MBP NPs) as a novel nano-carrier. A desirable retention rate range of 50.9-90.4% was confirmed for IHEO reinforced in WPNF-MBP NPs. Fourier transform infrared (FTIR) spectroscopy revealed that IHEO was successfully loaded within WPNF-MBP NPs without specific chemical interaction with the carrier matrix. The results indicated that incorporation of IHEO-reinforced WPNF-MBP NPs into active material coatings having acceptable inhibition activity against total viable and psychrotrophic bacteria. The coated fishes also retarded the increase of PV (peroxide value), TBA (thiobarbituric acid) and TVB-N (total volatile basic nitrogen) values during storage. The IHEO-reinforced WPNF-MBP NPs coating led to an extension in the shelf life of Rainbow trout fillets within 8-14 days of storage. Accordingly, IHEO-reinforced WPNF-MBP NPs can be suggested as a natural preservative for coating fishes.
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Affiliation(s)
- Nava Majidiyan
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Dariush Azadikhah
- Department of Pathobiology, Faculty of Veterinary Medicine, Urmia Branch, Islamic Azad University, Urmia, Iran
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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3
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Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09718-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Muhoza B, Qi B, Harindintwali JD, Koko MYF, Zhang S, Li Y. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Crit Rev Food Sci Nutr 2021; 63:2521-2543. [PMID: 34515594 DOI: 10.1080/10408398.2021.1977236] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.
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Affiliation(s)
- Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jean Damascene Harindintwali
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | | | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.,Heilongjiang Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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Beraldo JC, Nogueira GF, Prata AS, Grosso CRF. Effect of molar weight of gelatin in the coating of alginate microparticles. POLIMEROS 2021. [DOI: 10.1590/0104-1428.20210027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106077] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Evaluation of a novel self-emulsifiable dodecenyl succinylated agarose in microencapsulation of docosahexaenoic acid (DHA) through spray-chilling process. Int J Biol Macromol 2020; 163:2314-2324. [DOI: 10.1016/j.ijbiomac.2020.09.108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/14/2020] [Accepted: 09/15/2020] [Indexed: 12/15/2022]
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8
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Bakry AM, Huang J, Zhai Y, Huang Q. Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.070] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Rodrigues da Cruz MC, Andreotti Dagostin JL, Perussello CA, Masson ML. Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.043] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Gonçalves ND, Grosso CR, Rabelo RS, Hubinger MD, Prata AS. Comparison of microparticles produced with combinations of gelatin, chitosan and gum Arabic. Carbohydr Polym 2018; 196:427-432. [DOI: 10.1016/j.carbpol.2018.05.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 04/22/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
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11
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Kaur J, Kaur G. Optimization of pH conditions and characterization of polyelectrolyte complexes between gellan gum and cationic guar gum. POLYM ADVAN TECHNOL 2018. [DOI: 10.1002/pat.4424] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jasleen Kaur
- Department of Pharmaceutical Sciences and Drug Research; Punjabi University; Patiala India
| | - Gurpreet Kaur
- Department of Pharmaceutical Sciences and Drug Research; Punjabi University; Patiala India
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Bago Rodriguez AM, Binks BP, Sekine T. Emulsion stabilisation by complexes of oppositely charged synthetic polyelectrolytes. SOFT MATTER 2018; 14:239-254. [PMID: 29231947 DOI: 10.1039/c7sm01845b] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We investigate the possibility of stabilising oil-water emulsions from the polyelectrolyte complexes (PEC) obtained in mixtures of a strong cationic polyelectrolyte (poly(diallyldimethylammonium chloride), PDADMAC) and a weak anionic one (poly(acrylic acid)sodium salt, PAANa). Unlike other previous work however, both polyelectrolytes (PEL) are chosen as they are completely water-soluble and possess no surface activity when present alone over nearly all the pH range. In water, the effects of PEL concentration, PEL mixing ratio and pH on the formation of PEC are studied in detail. At low pH where the anionic PEL is uncharged, complex coacervation occurs in which droplets rich in both polymers are dispersed in water. At intermediate pH, the PEC comprise a mixture of coacervate droplets and solid particles. At high pH where the anionic PEL is significantly charged, only complex coacervation is observed. On addition of dodecane followed by homogenisation, no stable emulsions arose from dispersions containing solid particle PEC due to either the large precursor particle aggregates or their inherent hydrophilicity. By contrast, oil-in-water emulsions stable to coalescence could be prepared from coacervate dispersions. We discuss the feasibility of the coacervate phase spreading at the oil-water interface in terms of the relevant spreading coefficients and compare the predictions with experiment for a range of oils. We encounter oils whose drops become engulfed by the coacervate phase as well as oils where no engulfing occurs.
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Abstract
The preparation methods and applications of flavor and fragrance capsules based on polymeric, inorganic and polymeric–inorganic wall materials are summarized.
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Affiliation(s)
- Lei He
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Jing Hu
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
| | - Weijun Deng
- School of Perfume and Aroma Technology
- Shanghai Institute of Technology
- Shanghai
- China
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Place LW, Gulcius-Lagoy SM, Lum JS. Preparation and characterization of PHMB-based multifunctional microcapsules. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Liu L, Yu X, Zhao Z, Xu L, Zhang R. Efficient salt-aided aqueous extraction of bitter almond oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3814-3821. [PMID: 28150418 DOI: 10.1002/jsfa.8245] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 01/03/2017] [Accepted: 01/30/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Salt-aided aqueous extraction (SAAE) is an inexpensive and environmentally friendly method of oil extraction that is influenced by many factors. In the present study, we investigated the effect of SAAE on bitter almond oil yield. RESULTS This study used sodium bicarbonate solution as extraction solvent and the optimal extraction parameters predicted by Box-Behnken design (i.e., concentration of sodium bicarbonate, 0.4 mol L-1 ; solvent-to-sample ratio, 5:1; extraction temperature, 84 °C; extraction time, 60 min), for oil recovery of 90.9%. The physiochemical characteristics of the extracted oil suggest that the quality was similar to that of the aqueous enzymatic extracted oil. Moreover, the content of hydrocyanic acid (HCN) in bitter almond oil was found to be less than 5 mg kg-1 , which was lower compared to that obtained by other reported methods. Results of microanalysis indicated that SAAE led to significant improvement in oil yield by allowing the release of oil and decreasing the emulsion fraction. Therefore, extraction of bitter almond oil by SAAE is feasible. CONCLUSION These results demonstrate that extraction of bitter almond oil by SAAE based on the salt effect is feasible on a laboratory scale. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lei Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhong Zhao
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Rui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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16
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Liu Y, Winter HH, Perry SL. Linear viscoelasticity of complex coacervates. Adv Colloid Interface Sci 2017; 239:46-60. [PMID: 27633928 DOI: 10.1016/j.cis.2016.08.010] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2016] [Revised: 08/31/2016] [Accepted: 08/31/2016] [Indexed: 01/15/2023]
Abstract
Rheology is a powerful method for material characterization that can provide detailed information about the self-assembly, structure, and intermolecular interactions present in a material. Here, we review the use of linear viscoelastic measurements for the rheological characterization of complex coacervate-based materials. Complex coacervation is an electrostatically and entropically-driven associative liquid-liquid phase separation phenomenon that can result in the formation of bulk liquid phases, or the self-assembly of hierarchical, microphase separated materials. We discuss the need to link thermodynamic studies of coacervation phase behavior with characterization of material dynamics, and provide parallel examples of how parameters such as charge stoichiometry, ionic strength, and polymer chain length impact self-assembly and material dynamics. We conclude by highlighting key areas of need in the field, and specifically call for the development of a mechanistic understanding of how molecular-level interactions in complex coacervate-based materials affect both self-assembly and material dynamics.
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Affiliation(s)
- Yalin Liu
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - H Henning Winter
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Sarah L Perry
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, MA 01003, USA.
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17
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Kaushik P, Dowling K, McKnight S, Barrow C, Adhikari B. Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Chen M, Hu Y, Zhou J, Xie Y, Wu H, Yuan T, Yang Z. Facile fabrication of tea tree oil-loaded antibacterial microcapsules by complex coacervation of sodium alginate/quaternary ammonium salt of chitosan. RSC Adv 2016. [DOI: 10.1039/c5ra26052c] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
In this study, flavoured tea tree oil (TTO)-loaded antibacterial microcapsules were developed based on the complex coacervation of sodium alginate (SA) and a quaternary ammonium salt of chitosan (HACC).
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Affiliation(s)
- Minjie Chen
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
| | - Yang Hu
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
| | - Jian Zhou
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
| | - Yirong Xie
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
| | - Hong Wu
- College of Life Sciences
- South China Agriculture University
- Guangzhou 510642
- China
| | - Teng Yuan
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
| | - Zhuohong Yang
- Institute of Biomaterials
- College of Materials and Energy
- South China Agriculture University
- Guangzhou 510642
- China
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