Nanocomposite Furcellaran Films-the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

UV-barrier poly(lactic acid) film with light-stabilized Eu complexes as filler

The poor UV shielding property of PLA limit it further applications on food packaging. The rare-earth complex Eu(DBM)3phen converts absorbed ultraviolet (UV) light to red light, which inspires the development of new UV shielding materials. However, this complex has low photostability and decomposes easily under UV irradiation. Thus, we prepared a long-lasting rare-earth complex transluminant Eu(DBM)2(BP-2)phen by introducing BP-2 into Eu(DBM)3phen, and blended it with PLA to obtain PLA/Eu(DBM)2(BP-2)phen composite films. The test results showed that the complex could reduce the UV transmittance of PLA films by emitting luminescence and heat. The UV transmittance of the composite film with 0.5 % mass fraction decreased from 87.4 % to 7.7 %, compared to pure PLA films, and remained at 11.6 % after 12 days of UV aging. The film had long-lasting UV shielding performance, good transparency and mechanical properties. Finally, In the storage experiments of flaxseed oil, the P/E25 film effectively retarded the oxidation process of the oil.

Trends and advances in pre- and post-harvest processing of linseed oil for quality food and health products

Linseed is an ancient crop used for diverse purposes since the beginning of civilization. In recent times, linseed has emerged as a superfood due to its high content of health-promoting omega-3 fatty acids and other bioactive compounds. Among primary health effects, it has potential to manage hypertension, diabetes, osteoporosis, atherosclerosis, cancer, arthritis, neurological, cardiovascular diseases including blood cholesterol levels, constipation, diarrhea, and autoimmune disorders etc. due to the presence of omega-3 fatty acid, lignans, high dietary fibers, and proteins, whereas, secondary health effects comprise of relieving from various skin disorders. Due to these health-beneficial properties, interest in linseed oil necessitates the intensification of research efforts on various aspects. These include cultivation technology, varietal and genetic improvement, post-harvest processing, profiling of nutrients and bioactive compounds, pre-clinical and clinical studies, etc. The present review discussed the advances in linseed research including pre- and post-harvest processing. However, focus on the bioactive compounds present in linseed oil and their health effects are also presented. Linseed cultivation, pre- and post-harvest processing aspects are covered including climatic, edaphic, agronomic factors, type of cultivar and storage conditions etc, which impact the overall oil yield and its nutritional quality. Various emerging applications of linseed oil in functional food, nutraceutical, pharmaceutical, and cosmeceutical preparations were also presented in detail. Further, recommendations were made on linseed oil research in the field of genetics, breeding germplasm resources and genome editing for exploring its full applications as a nutrition and health product.

Carbon dots, cellulose nanofiber, and essential oil from Torreya grandis aril added to fish scale gelatin film for tomato preservation

In this study, carbon dots (CDs), cellulose nanofibers (CNF) and essential oil nanoemulsion (EON) were extracted from the aril waste of Torreya grandis following nuts production. These three nanomaterials were formulated for the preparation of a composite film to be employed for postharvest tomato storage. Visual, microscopical and physicochemical properties of the prepared nanocomposite films were analyzed at different levels of CDs and CNF for optimization purposes. The UV absorption and antioxidant capacity of gelatin film with 10 % CDs (G/10CD) were enhanced compared with gelatin (G) film, concurrent with a reduction in water barrier capacity, water contact angle (WCA) and tensile strength (TS). Compared with G/10CD film, the WCA of gelatin film after incorporation of 10 % CDs and 3 % CNF (G/10CD/3CNF) was significantly increased by 14.5°at 55 s. In contrast, TS increased by 1.26 MPa, as well as the significant enhancement in water barrier capacity. The above composite film mixed with NEO (G/10CD/3CNF/EON) exerted further antimicrobial effects against Escherichia coli. G/10CD/3CNF/EON coating effectively extended tomato shift life compared with the control group. Therefore, this new eco-friendly film presents several advantages of biodegradability, sustainability as well as multifunctional properties posing it as potential packaging material for food applications.

Gelatin/poly(vinyl alcohol)-based functional films integrated with spent coffee ground-derived carbon dots and grapefruit seed extract for active packaging application

Nanoparticles are attractive, functional additives with great potential to be applied in biomaterial and food packaging. However, these particles are not soluble in water, thus limiting their widespread application. Here, we report a facile fabrication of carbon dots (CDs) using the spent coffee ground as the carbon source through a hydrothermal method. The CD was added to the gelatin/poly(vinyl alcohol) (Gel/PVA) film and grapefruit seed extract (GSE) to prepare multifunctional packaging films. The functional films' physiochemical and functional properties and packaging application were investigated. The composite film showed good UV protection properties with a slight decrease in transparency. The composite film containing CD/GSE showed strong antioxidant activity, scavenging >38 % DPPH and 100 % ABTS radicals. The film also exhibited significant antibacterial activity against the foodborne pathogens Listeria monocytogenes and Escherichia coli, completely eradicating the growth of these bacteria within 9 h of exposure. The CD/GSE-incorporated Gel/PVA films were used for pork packaging. The films were able to enhance the pork shelf life by reducing the L. monocytogenes bacterial growth in meat by 2 Log CFU/mL lower than the control wrapping film. The multifunctional Gel/PVA films are expected to be used for the active packaging of meat products.

Inhibitory Effect against Listeria monocytogenes of Carbon Nanoparticles Loaded with Copper as Precursors of Food Active Packaging

Human listeriosis is a serious foodborne disease of which outbreaks are occurring increasingly frequently in Europe. Around the world, different legal requirements exist to guarantee food safety. Nanomaterials are increasingly used in the food industry as inhibitors of pathogens, and carbon nanomaterials are among the most promising. In the present study, novel carbon nanoparticles loaded with copper (CNP-Cu) were prepared, and their antimicrobial activity against Listeria monocytogenes was assessed. CNPs of two sizes were synthesized and characterized by dynamic light scattering (DLS), electrophoretic light scattering (ELS) and electron microscopy (EM). The minimum inhibitory concentration (MIC) of CNP-Cu was determined in accordance with the available standard. To get insights into its mechanism of action, the release of copper ions into a cell media was assessed by inductively coupled plasma optical emission (ICP-OE), and the ability of loaded CNPs to generate cytotoxic reactive oxygen species (ROS) was evaluated by EPR spectroscopy. Finally, the extent of release of copper in a food simulant was assessed. The results demonstrated the antimicrobial effectiveness of CNP-Cu, with growth inhibition up to 85% and a release of copper that was more pronounced in an acidic food simulant. Overall, the results indicate CNP-Cu as a promising agent for the design of active food packaging which is able to improve food shelf-life.

Utilisation of soybean post-production waste in single- and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation

Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film.

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation

Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce CDs/polyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging from 2.01 to 5.61 nm and were well-dispersed. The effects of different concentrations of CDs on mechanical strength, water resistance, morphology, optical, and thermal performance of the CDs/PVA films were discussed. The incorporation of CDs in the PVA film improved its mechanical properties, water resistance properties, UV blocking properties, and thermal stability and endowed the composite film with antioxidant and antimicrobial properties. The maximum scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and ABTS free radicals by the 0.50% CDs/PVA film were 72.81 and 97.08%, respectively. The inhibition zone diameters of the 0.50% CDs/PVA solution against Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), and Escherichia coli (E. coli) were 9.52, 8.21, and 9.05 mm, respectively. Using the 0.50% CDs/PVA film as active packaging, the shelf life of banana, jujube, and fried meatballs was observed to be extended significantly. These results demonstrate the viability of the CDs/PVA composite film as a promising active food packaging material.

Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives

Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.

State of the Art in the Antibacterial and Antiviral Applications of Carbon-Based Polymeric Nanocomposites

The development of novel approaches to prevent bacterial infection is essential for enhancing everyday life. Carbon nanomaterials display exceptional optical, thermal, and mechanical properties combined with antibacterial ones, which make them suitable for diverse fields, including biomedical and food applications. Nonetheless, their practical applications as antimicrobial agents have not been fully explored yet, owing to their relatively poor dispersibility, expensiveness, and scalability changes. To solve these issues, they can be integrated within polymeric matrices, which also exhibit antimicrobial activity in some cases. This review describes the state of the art in the antibacterial applications of polymeric nanocomposites reinforced with 0D fullerenes, 1D carbon nanotubes (CNTs), and 2D graphene (G) and its derivatives such as graphene oxide (GO) and reduced graphene oxide (rGO). Given that a large number of such nanocomposites are available, only the most illustrative examples are described, and their mechanisms of antimicrobial activity are discussed. Finally, some applications of these antimicrobial polymeric nanocomposites are reviewed.

Carbon Dots as an Emergent Class of Antimicrobial Agents

Antimicrobial resistance is a recognized global challenge. Tools for bacterial detection can combat antimicrobial resistance by facilitating evidence-based antibiotic prescribing, thus avoiding their overprescription, which contributes to the spread of resistance. Unfortunately, traditional culture-based identification methods take at least a day, while emerging alternatives are limited by high cost and a requirement for skilled operators. Moreover, photodynamic inactivation of bacteria promoted by photosensitisers could be considered as one of the most promising strategies in the fight against multidrug resistance pathogens. In this context, carbon dots (CDs) have been identified as a promising class of photosensitiser nanomaterials for the specific detection and inactivation of different bacterial species. CDs possess exceptional and tuneable chemical and photoelectric properties that make them excellent candidates for antibacterial theranostic applications, such as great chemical stability, high water solubility, low toxicity and excellent biocompatibility. In this review, we will summarize the most recent advances on the use of CDs as antimicrobial agents, including the most commonly used methodologies for CD and CD/composites syntheses and their antibacterial properties in both in vitro and in vivo models developed in the last 3 years.

Antibacterial Activity of Polymer Nanocomposites Incorporating Graphene and Its Derivatives: A State of Art

The incorporation of carbon-based nanostructures into polymer matrices is a relevant strategy for producing novel antimicrobial materials. By using nanofillers of different shapes and sizes, and polymers with different characteristics, novel antimicrobial nanocomposites with synergistic properties can be obtained. This article describes the state of art in the field of antimicrobial polymeric nanocomposites reinforced with graphene and its derivatives such as graphene oxide and reduced graphene oxide. Taking into account the vast number of articles published, only some representative examples are provided. A classification of the different nanocomposites is carried out, dividing them into acrylic and methacrylic matrices, biodegradable synthetic polymers and natural polymers. The mechanisms of antimicrobial activity of graphene and its derivatives are also reviewed. Finally, some applications of these antimicrobial nanocomposites are discussed. We aim to enhance understanding in the field and promote further work on the development of polymer-based antimicrobial nanocomposites incorporating graphene-based nanomaterials.

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.

Degradation of Plastics in Simulated Landfill Conditions

Different degradable plastics have been promoted as a solution for the accumulation of waste in landfills and the natural environment; in Mexico, the most popular options are oxo-degradable, which degrade in a sequential abiotic–biotic process, and compostable plastics. In this research, high-density polyethylene, oxo-degradable high-density polyethylene, and certified compostable plastic were exposed to simulated landfill conditions in an 854-day-long experiment to assess their degradation. High-density polyethylene showed limited degradation, due mainly to surface erosion, evidenced by a 13% decrease in elongation at break. The pro-oxidant additive in the oxo-degradable plastic increased this loss of mechanical properties to 27%. However, both plastic films kept their physical integrity and high molecular weight by the end of the experiment, evidencing degradation but no biodegradation. While the compostable film fragmented, had a lower molecular weight at the end of the experiment, and decreased the presence of C=O bonds, this degradation took place remarkably slower than expected from a composting process. Results show that oxo-degradable and compostable plastics will not biodegrade readily in landfills. This fact should be known and understood for decision-makers to match the characteristics of the materials to the features of the waste management systems.

Protein-Based Films and Coatings for Food Industry Applications

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

Understanding the Barrier and Mechanical Behavior of Different Nanofillers in Chitosan Films for Food Packaging

The continuous petroleum-based plastics manufacturing generates disposal issues, spreading the problem of plastic pollution and its rise in the environment. Recently, innovative techniques and scientific research promoted biopolymers as the primary alternative for traditional plastics, raising and expanding global bioplastic production. Due to its unmatched biological and functional attributes, chitosan (Ch) has been substantially explored and employed as a biopolymeric matrix. Nevertheless, the hydrophilicity and the weak mechanical properties associated with this biopolymer represent a significant intrinsic restriction to its implementation into some commercial applications, namely, in food packaging industries. Distinct methodologies have been utilized to upgrade the mechanical and barrier properties of Ch, such as using organic or inorganic nanofillers, crosslinkers, or blends with other polymers. This review intends to analyze the most recent works that combine the action of different nanoparticle types with Ch films to reinforce their mechanical and barrier properties.

Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging

Market implementation of active and intelligent packaging (AIP) technologies specifically for fiber-based food packaging can be hindered by various factors. This paper highlights those from a social, economic, environmental, and legislative point of view, and elaborates upon the following aspects mainly related to interactions among food packaging value chain stakeholders: (i) market drivers that affect developments, (ii) the gap between science and industry, (iii) the gap between legislation and practice, (iv) cooperation between the producing stakeholders within the value chain, and (v) the gap between the industry and consumers. We perceive these as the most influential aspects in successful market implementation at a socioeconomic level. The findings are supported by results from quantitative studies analyzing consumer buying expectations about active and intelligent packaging (value perception of packaging functions, intentions to purchase AIP, and willingness to pay more) executed in 16 European countries. Finally, in this paper, we discuss approaches that could direct future activities in the field towards industrial implementation.

Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain Conditions

Cucumbers are highly perishable and suffer from moisture loss, shriveling, yellowing, peel damage, and decay. Plastic packaging helps to preserve cucumber quality, but harms the environment. We examined the use of compostable modified atmosphere packaging (MAP) with different perforation rates as a possible replacement for conventional plastic packaging materials. The results indicate that all of the tested types of packaging reduced cucumber weight loss and shriveling. However, compostable MAP with micro-perforations that created a modified atmosphere of between 16-18% O₂ and 3-5% CO₂ most effectively preserved cucumber quality, as demonstrated by reduced peel pitting, the reduced appearance of warts and the inhibition of yellowing and decay development. Overall, micro-perforated compostable packaging extended the storage life of cucumbers under both extended shelf conditions and simulated farm-to-fork supply-chain conditions and thus may serve as a replacement for the plastic packaging currently used to preserve the postharvest quality of cucumbers.

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

Label-Free DNA Biosensor Using Modified Reduced Graphene Oxide Platform as a DNA Methylation Assay

This work reports the use of modified reduced graphene oxide (rGO) as a platform for a label-free DNA-based electrochemical biosensor as a possible diagnostic tool for a DNA methylation assay. The biosensor sensitivity was enhanced by variously modified rGO. The rGO decorated with three nanoparticles (NPs)—gold (AuNPs), silver (AgNPs), and copper (CuNPs)—was implemented to increase the electrode surface area. Subsequently, the thiolated DNA probe (single-stranded DNA, ssDNA−1) was hybridized with the target DNA sequence (ssDNA-2). After the hybridization, the double-stranded DNA (dsDNA) was methylated by M.SssI methyltransferase (MTase) and then digested via a HpaII endonuclease specific site sequence of CpG (5′-CCGG-3′) islands. For monitoring the MTase activity, differential pulse voltammetry (DPV) was used, whereas the best results were obtained by rGO-AuNPs. This assay is rapid, cost-effective, sensitive, selective, highly specific, and displays a low limit of detection (LOD) of 0.06 U·mL⁻¹. Lastly, this study was enriched with the real serum sample, where a 0.19 U·mL⁻¹ LOD was achieved. Moreover, the developed biosensor offers excellent potential in future applications in clinical diagnostics, as this approach can be used in the design of other biosensors.

Self-Assembled Three-Dimensional Microporous rGO/PNT/Fe3O4 Hydrogel Sorbent for Magnetic Preconcentration of Multi-Residue Insecticides

The purpose of this work was to develop a highly selective, sensitive, and reliable method for multi-residual analysis. A three-dimensional microporous reduced graphene oxide/polypyrrole nanotube/magnetite hydrogel (3D-rGOPFH) composite was synthesized and utilized as a magnetic solid-phase extraction (MSPE) sorbent to preconcentrate thirteen insecticides, including five organophosphorus (isocarbophos, quinalphos, phorate, chlorpyrifos, and phosalone), two carbamates (pirimor and carbaryl), two triazoles (myclobutanil and diniconazole), two pyrethroids (lambda-cyhalothrin and bifenthrin), and two organochlorines (2, 4′-DDT and mirex), from vegetables, followed by gas chromatography-tandem mass spectrometry. This method exhibited several major advantages, including simultaneous enrichment of different types of insecticides, no matrix effect, high sensitivity, and ease of operation. This is ascribed to the beneficial effects of 3D-rGOPFH, including the large specific surface (237 m2 g−1), multiple adsorption interactions (hydrogen bonding, electrostatic, π–π stacking and hydrophobic interaction force), appropriate pore size distribution (1–10 nm), and the good paramagnetic property. Under the optimal conditions, the analytical figures of merit were obtained as: linear dynamic range of 0.1–100 ng g−1 with determination coefficients of 0.9975–0.9998; limit of detections of 0.006–0.03 ng g−1; and the intra-day and inter-day relative standard deviations were 2.8–7.1% and 3.5–8.8%, respectively. Recoveries were within the range of 79.2 to 109.4% for tomato, cucumber, and pakchoi samples at the fortification levels of 5, 25, and 50 ng g−1. This effective and robust method can be applied for determining multi-classes of insecticide residues in vegetables.

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.