Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Enhanced antimicrobial and biofilm disruption efficacy of the encapsulated Thymus pallidus and Lavandula stoechas essential oils and their mixture: A synergistic approach

The antimicrobial and antibiofilm properties of plant essential oils (EOs) have aroused significant interest for their potential as effective alternatives or supplements in combating microbial infections and biofilm-associated challenges. For these applications, EOs must be encapsulated to overcome some key technical limitations, including high volatility, poor stability, and low solubility. This study aimed to develop microencapsulated EOs derived from two valuable Moroccan medicinal plants, Lavandula stoechas L. and Thymus pallidus Batt., both individually and in combination, using the spray drying method. The antimicrobial and antibiofilm effects of these encapsulated EOs were evaluated against various pathogenic microorganisms using microdilution and crystal violet assays. Key physico-chemical characteristics of the EO microcapsules, including optimal particle size, favorable zeta potential, low water content, and high encapsulation yield and efficiency were observed, indicating strong stability and effective encapsulation. The major chemical compounds identified in the studied EOs were thymol (26.72 %), γ-terpinene (23.26 %), and p-cymene (19.07 %) in T. pallidus EO; and camphor (47.67 %), fenchone (20.78 %), and 1.8-cineole (12.17 %) in L. stoechas EO. The results from antimicrobial assays demonstrated that the encapsulated T. pallidus EO exhibited stronger inhibitory and microbicidal effects against all tested strains, with MIC and MMC values ranging from 0.312 mg/mL to 2.50 mg/mL. The encapsulated EOs combination demonstrated interesting antimicrobial effect, with varying type of interactions depending on the target microorganisms. Additionally, the antibiofilm activity of the microencapsulated EOs combination, evaluated against Staphylococcus aureus, Klebsiella pneumoniae and Bacillus subtilis, showed significant biofilm inhibition with percentages reaching up to 92.68 % at MIC concentration and BIC50 ranging from 0.05 ± 0.00 mg/mL to 0.17 ± 0.01 mg/mL. The eradication of preformed biofilms was also measured, showing a notable effect with eradication rates exceeding 78 % at concentrations of 4MIC, and BEC50 values ranging from 0.16 ± 0.02 mg/mL to 1.30 ± 0.37 mg/mL. Overall, these finding indicate that the encapsulated EO combination derived from these two Moroccan medicinal plants presents a promising formulation capable of overcoming the limitations associated with free EOs and contributing to the fight against antimicrobial resistance and biofilm-related challenges.

Comparison of Gamma-Oryzanol Nanoemulsions Fabricated by Different High Energy Techniques

Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.

Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy

There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.

Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study

BACKGROUND

Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content.

RESULTS

Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying).

CONCLUSIONS

The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.

Recent Advances in Potential Health Benefits of Quercetin

Quercetin, a flavonoid found in fruits and vegetables, has been a part of human diets for centuries. Its numerous health benefits, including antioxidant, antimicrobial, anti-inflammatory, antiviral, and anticancer properties, have been extensively studied. Its strong antioxidant properties enable it to scavenge free radicals, reduce oxidative stress, and protect against cellular damage. Quercetin's anti-inflammatory properties involve inhibiting the production of inflammatory cytokines and enzymes, making it a potential therapeutic agent for various inflammatory conditions. It also exhibits anticancer effects by inhibiting cancer cell proliferation and inducing apoptosis. Finally, quercetin has cardiovascular benefits such as lowering blood pressure, reducing cholesterol levels, and improving endothelial function, making it a promising candidate for preventing and treating cardiovascular diseases. This review provides an overview of the chemical structure, biological activities, and bioavailability of quercetin, as well as the different delivery systems available for quercetin. Incorporating quercetin-rich foods into the diet or taking quercetin supplements may be beneficial for maintaining good health and preventing chronic diseases. As research progresses, the future perspectives of quercetin appear promising, with potential applications in nutraceuticals, pharmaceuticals, and functional foods to promote overall well-being and disease prevention. However, further studies are needed to elucidate its mechanisms of action, optimize its bioavailability, and assess its long-term safety for widespread utilization.

Preparation, Characterization, and Antioxidant Activity of Nanoemulsions Incorporating Lemon Essential Oil

Lemon essential oil (LEO) is a kind of citrus essential oil with antioxidant, anti-inflammatory, and antimicrobial activities, but low water solubility and biological instability hinder its industrial application. In this study, LEO was nanoemulsified to solve these problems. The preparation procedure of lemon essential oil nanoemulsions (LEO-NEs) was optimized, and the physicochemical characterization and antioxidant activities were explored. Single-factor experiments (SFEs) and response surface methodology (RSM) were conducted for the effects on the mean droplet size of LEO-NEs. Five factors of SFE which may influence the droplet size were identified: HLB value, concentration of essential oil, concentration of surfactant, ultrasonic power, and ultrasonic time. On the basis of the SFE, the RSM approach was used to optimize the preparation procedure to obtain LEO-NEs with the smallest droplet size. LEO-NEs exhibited good antioxidant activity when the HLB value was 13, content of surfactant was 0.157 g/mL, ultrasonic time was 23.50 min, and ultrasonic power was 761.65 W. In conclusion, these results can provide a good theoretical basis for the industrial application of lemon essential oil.