Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions

Emulsion-coaxial electrospinning: The role of zein as a shell layer in multicore-shell structured nanofibers for bioactive delivery

Multicore-shell nanofibers were fabricated by integrating emulsion electrospinning and coaxial electrospinning technologies, in which the multicore section of the nanofibers was prepared by electrospinning of gelatin-stabilized emulsions, and the shell layer was coaxially electrospun from zein solution. Coaxial electrospinning of zein helped form emulsion-based electrospun fibers with bead-in-string, spindle-like, and straight morphologies. The hydrogen bonding between gelatin and zein contributed to the enhanced thermal properties of coaxially electrospun nanofibers. The coating of zein as shell greatly improved fiber surface wettability and mechanical strength. The release behavior of curcumin from the nanofibers was dominated by Fickian diffusion, and the zein shell as a physical barrier favored the prolonged release of curcumin and then the long-lasting antibacterial activity towards Escherichia coli. This work thus gives an insight into the development of the nanofibers by emulsion-coaxial electrospinning as encapsulation matrices for the application in food products.

Characterization and Biological Evaluation of Composite Nanofibrous Membranes Prepared from Hemp Salmon (Oncorhynchus keta) Skin Collagen

Aquatic collagen, a natural macromolecule protein with excellent biocompatibility, has attracted attention in the field of medical materials. Compared to mammalian collagen, aquatic collagen offers unique advantages, including the absence of zoonotic disease risks and religious concerns. In this study, salmon skin collagen nanofiber membrane (GS) was prepared by electrostatic spinning. Then, skin collagen was combined with silk sericin (SS) and sodium hyaluronate (HA) to fabricate composite collagen nanofiber membrane (GF) using electrostatic spinning technology. GF membranes were further cross-linked (GFL) for use in a mouse wound healing model. The physicochemical properties and biocompatibility of GS, GF, and GFL were evaluated. FTIR analysis revealed that GFL exhibited a more stable secondary structure compared to GS and GF. DSC and TGA results indicated that GFL had the highest thermal stability, followed by GF. Cytotoxicity tests confirmed that GS, GF, and GFL were non-cytotoxic, with GF showing the highest cell viability rate of 175.23 ± 1.77%. In the wound healing model, GFL group achieved nearly complete healing by day 14 (98 ± 0.1%), compared to 76.04 ± 0.01% in the blank group. Measurement of TGF-β1 and VEGF levels in the healing tissue on day 14 indicated that the GFL group had progressed to the late stage of healing, whereas the blank group remained in the early stage. These results suggest that GFL holds significant potential as a medical biomaterial for wound healing applications.

Validation by in-vitro digestion and sensory analysis of incorporating vegetable oil encapsulates in cottage cheese

Malnutrition is a global issue linked to energy or nutrient imbalances, often resulting in deficiencies or overweight. Dairy products, rich in macronutrients and micronutrients, are a potential solution. However, processing, storage, and digestion can lead to nutrient loss. To enhance nutritional value, functional ingredients like microencapsulated compounds are used. This study focused on assessing the bioaccessibility of microencapsulated ingredients in cottage cheese, their impact on sensory attributes, and shelf-life. Two microencapsulated ingredients were studied: high oleic palm oil (HOPO), encapsulated using spray drying (SD) and a refractive window (RW) drying technique. The bioaccessibility of these ingredients was evaluated using the INFOGEST in-vitro digestion model. Results showed that HOPO encapsulated via SD in cottage cheese (CSD) preserved oleic and linoleic acids best, and via RW in cottage cheese (CRW) preserve vitamins in 63 % and antioxidants in 96 %. This highlights the effectiveness of microencapsulation techniques in enhancing dairy product functionality and a 72 % of fatty acids release suggesting potential strategies for combating malnutrition through fortified dairy products.

Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning

Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy (FTIR) confirmed the uniformity of nanofibers and OA encapsulation with hydrogen bonding. The thermal stability, mechanical properties, and water contact angle (WCA) of the nanofiber films improved with increased OA content. Encapsulation efficiency was 94.76 % and storage stability was maintained for 7 days in 5 % oil fraction nanofibers. The nanofibers showed lower oxidation and superior oxidative resistance to free OA, with the lowest peroxide value (POV, 2.14 mmol/L) and thiobarbituric acid-reactive substances (TBARS, 36.75 μmol/L). In conclusion, the OA/SPI/PVA (PE) core-shell nanofibers via emulsion electrospinning are efficient for fatty acid encapsulation in functional foods.

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology)

The development of functional foods is a viable alternative for the prevention of numerous diseases. However, the food industry faces significant challenges in producing functional foods based on probiotics due to their high sensitivity to various processing and gastrointestinal tract conditions. This study aimed to evaluate the effect of the operational conditions during the extrusion encapsulation process using vibrating technology on the viability of Lactobacillus fermentum K73, a lactic acid bacterium with hypocholesterolemia probiotic potential. An optimal experimental design approach was employed to produce sweet whey-sodium alginate (SW-SA) beads with high bacterial content and good morphological characteristics. In this study, the effects of frequency, voltage, and pumping rate were optimized for a 300 μm nozzle. The microspheres were characterized using RAMAN spectroscopy, scanning electron microscopy, and confocal laser scanning microscopy. The optimal conditions for bead production were found: 70 Hz, 250 V, and 20 mL/min with a final cell count of 8.43 Log10 (CFU/mL). The mean particle diameter was 620 ± 5.3 µm, and the experimental encapsulation yield was 94.3 ± 0.8%. The INFOGEST model was used to evaluate the survival of probiotic beads under gastrointestinal tract conditions. Upon exposure to in vitro conditions of oral, gastric, and intestinal phases, the encapsulated viability of L. fermentum was 7.6 Log10 (CFU/mL) using the optimal encapsulation parameters, which significantly improved the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells.

Bakuchiol nanoemulsion loaded electrospun nanofibers for the treatment of burn wounds

The present work aims to develop and evaluate the wound healing potential of bakuchiol nanoemulsion loaded electrospun scaffolds. Since oxidative stress and microbial burden leads the burn wounds to become chronic and fatal to patients, a phytoconstituent, bakuchiol (BAK), was screened on the basis of antioxidant and antimicrobial potential which also defined its dose. Furthermore, BAK was incorporated into a nanoemulsion to enhance its therapeutic efficacy, reduce its dosage frequency, and maximize its stability. The present study is inclined towards the collaborative interaction of natural products and novel drug delivery systems to develop safe and therapeutically efficient systems for burn wound healing. The optimized nanoemulsion showed excellent antioxidant and antimicrobial potential against wound susceptible pathogens, i.e., Candida albicans and Methicillin-resistant Staphylococcus aureus which was further loaded into gelatin based hydrogel and nanofibrous scaffold system. The mesh structure of scaffolds was chosen as a suitable carrier system for wound healing process not only because it offers resemblance to skin's anatomy but is also capable of providing uniform distribution of wound biomarkers across the skin. The prepared nanofibers were assessed for their analgesic, anti-inflammatory, and wound healing potential which was observed to be significantly better than its gel formulation.

Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells

Hybrid crude palm oil (HCPO) HIE OxG is notable for its abundance of carotenoids, tocopherols, and tocotrienols. Investigating cellular antioxidant activity (CAA) and the non-cytotoxicity of oil nanoparticles is crucial for understanding the behavior of these phytochemicals in biological systems and ensuring the safety of products. Nanoparticles of HCPO, encapsulated with jackfruit by-products were produced and characterized for CAA and cytotoxicity in Caco-2 cells. The nanoparticles exhibited nanoscale diameters (<250 nm), uniform distribution and stability (polydispersity index < 0.25; zeta potential JSF-NP -12.46 ± 0.15 mV and JAF-NP -13.73 ± 1.28 mV). JSF-NP and JAF-NP demonstrated superior CAA compared to the free HCPO across all concentrations, without inducing cytotoxic effects on differentiated Caco-2 cells. This study underscores the importance of investigating the CAA of edible oil nanoparticles, with non-cytotoxicity indicating biological safety and the potential to safeguard intestinal epithelial cells. Thus, JSF-NP and JAF-NP emerge as promising delivery systems for future HCPO applications.

Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants

Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated a monodisperse distribution, good uniformity, and stability (polydispersity index < 0.25; zeta potentials: N-JSF -19.50 ± 1.47 mV and N-JAF -12.50 ± 0.17 mV), as well as high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43 ± 1.34) and an optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion

The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of Lactobacillus fermentum K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% w/v, sweet whey 8% v/v, and sodium alginate 1.5% w/v). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 v/v sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log10 CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of L. fermentum decreased only by 0.32, 0.48, and 1.53 log10 CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.

Artificial Neural Networks for Predicting the Diameter of Electrospun Nanofibers Synthesized from Solutions/Emulsions of Biopolymers and Oils

In the present work, different configurations of nt iartificial neural networks (ANNs) were analyzed in order to predict the experimental diameter of nanofibers produced by means of the electrospinning process and employing polyvinyl alcohol (PVA), PVA/chitosan (CS) and PVA/aloe vera (Av) solutions. In addition, gelatin type A (GT)/alpha-tocopherol (α-TOC), PVA/olive oil (OO), PVA/orange essential oil (OEO), and PVA/anise oil (AO) emulsions were used. The experimental diameters of the nanofibers electrospun from the different tested systems were obtained using scanning electron microscopy (SEM) and ranged from 93.52 nm to 352.1 nm. Of the three studied ANNs, the one that displayed the best prediction results was the one with three hidden layers with the flow rate, voltage, viscosity, and conductivity variables. The calculation error between the experimental and calculated diameters was 3.79%. Additionally, the correlation coefficient (R2) was identified as a function of the ANN configuration, obtaining values of 0.96, 0.98, and 0.98 for one, two, and three hidden layer(s), respectively. It was found that an ANN configuration having more than three hidden layers did not improve the prediction of the experimental diameter of synthesized nanofibers.

Gelatin as a bioactive nanodelivery system for functional food applications

Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical industries because of its low cost, wide availability, biocompatibility, and degradability. However, the exploitation of gelatin for nanodelivery application is not fully achieved in the functional food filed. In this review article, we highlight the latest work being performed for gelatin-based nanocarriers, including polyelectrolyte complexes, nanoemulsions, nanoliposomes, nanogels, and nanofibers. Specifically, we discuss the applications and challenges of these nanocarriers for stabilization and controlled release of bioactive compounds. To achieve better efficacy, gelatin is frequently used in combination with other biomaterials such as polysaccharides. The fabrication and synergistic effects of the newly developed gelatin composite nanocarriers are also present.

Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging?

Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.