Cinnamon Essential Oil Nanocellulose-Based Pickering Emulsions: Processing Parameters Effect on Their Formation, Stabilization, and Antimicrobial Activity

Polysaccharides, Journal Year: 2021, Volume and Issue: 2(3), P. 608 - 625

Published: Aug. 3, 2021

This work aimed to prepare nanocellulose-based Pickering emulsions using cinnamon essential oil. Different formulations were investigated by varying the preparation time, homogenization speed, oil and nanocellulose concentration, morphology. The first characterized droplet size, morphologies, storage stability. Design of Experiments (DoE) was used evaluate parameter’s effects on emulsions’ stability, with optimum particle size stability evaluated antimicrobial activity. more stable required higher energy in system obtain efficient emulsification. cellulose nanocrystal (CNC) showed a 30% volume as constant low creaming index (34.4% 42.8%) zeta potential values around −29 mV, indicating an electrostatic stabilization. nanofiber (CNF) 100% after month 20% Zeta −15 steric CNF-emulsions’ inhibition halos for Bacilus subtilis 30.1 ± 3.7% smaller than those found CNC-emulsions (65 2.9 mm), while Pseudomonasaeruginosas almost do not present differences halos. These results suggest that morphology may promote regulation EO migration medium, well this ratio does affect bacteria.

Language: Английский

---

Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

Food Chemistry, Journal Year: 2022, Volume and Issue: 386, P. 132826 - 132826

Published: March 26, 2022

H. illucens, black soldier fly larvae (BSFL) is one of the sustainable sources protein. However, research on functionality BSFL proteins limited and need to be explored increase consumer acceptance. The aim this study create a gel system from protein evaluate impact ultrasound treatment at different exposure time (5, 15, 30 min) physicochemical properties highest values for surface hydrophobicity, size, ζ-potential were obtained after 15 min same was found elastic modulus. Finally, confocal laser scanning microscopy (CLSM) along with image analysis revealed lowest pore size treatment. high content extract its promising herein created, are important features considered further development insect-based food.

Language: Английский

---

Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems

Meat Science, Journal Year: 2022, Volume and Issue: 186, P. 108732 - 108732

Published: Jan. 5, 2022

Language: Английский

---

Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew (Cucumis melo L.) Melons

Foods, Journal Year: 2024, Volume and Issue: 13(6), P. 940 - 940

Published: March 20, 2024

Due to spoilage microflora and browning, minimally processed fresh-cut fruits have a short shelf life, over the years, studies shown potential of using edible coatings extend life improve safety fruits. Recently, there has been rise in research on incorporation probiotics due bespoke health biopreservation benefits they impart. Therefore, this study, lactobacillus strains (Lactiplantibacillus plantarum 75 Bifidobacterium longum) were incorporated into xanthan coating enhance color retention, sensory properties, antioxidant retention (ascorbic acid, carotenoids, total phenols), activity (FRAP power, ABTS scavenger activity) cantaloupes honeydew cucumis melo L. melons during cold storage at 5 C 85% RH for five days. The was prepared by mixing 0.5% gum, 1% glycerol, 2% citric acid solution with (LAB 75) longum bacteria separately, final lab count each strain made be 8.0 log CFU/mL. Stable probiotic ζ-potential between −39.7 −51.4 mV PdI 1 developed, justified FTIR analysis. showed typical pseudoplastic behavior, which viscosity curves fall as shear rate increases. Thermal stability analysis continuous multi-step weight reduction work, illustrating how components interact. survival both Lactobacillus recorded day 5. Both freshly cut coated loaded retained sufficient quantity end storage, while (7 CFU/g cantaloupe 8 honeydew) highest viability compared B. (6 7 honeydew). In comparison uncoated control samples, inclusion significantly pigments (total chlorophyll carotenoids), ascorbic phenols, (FRAP, DPPH, ABTS). overall acceptability fresh cuts gum higher than that other treatments. Thus, is most suitable reducing postharvest losses cantaloupe, will help preserve bioactive properties. exhibited preservation impact; therefore, it can recommended industry.

Language: Английский

---

Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103934 - 103934

Published: March 26, 2024

Language: Английский

---