Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives DOI Creative Commons

Konstantinos Zaharioudakis,

Constantinos E. Salmas, N. Andritsos

et al.

Gels, Journal Year: 2024, Volume and Issue: 10(11), P. 722 - 722

Published: Nov. 8, 2024

Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible preservatives. Herein, characterization polysaccharide (xanthan gum kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); carvacrol (CV); various CT:CV ratios (25:75, 50:50, 75:25) are presented. The obtained NGs applied as active coatings for extending shelf life Protected Designation Origin (PDO) green table olives Chalkidiki. zeta potential demonstrated high stability treatments, while light scattering measurement scanning electron microscopy images confirmed <100 nm droplet size. EC

Language: Английский

Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties DOI

Xueting Zheng,

Tianfu Cheng,

Sibo Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139396 - 139396

Published: Jan. 1, 2025

Language: Английский

Citations

3
Lactobacillus plantarum P9 encapsulated in gelatin/gellan gum microcapsules with lipid filling and Ca2+ crosslinking: Enhancing digestive vitality and storage stability DOI

Youfa Xie,

Kui Zhang,

Xiaojuan Ma

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106671 - 106671

Published: April 1, 2025

Language: Английский

Citations

0
Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel DOI Creative Commons
Qingfeng Ban, Yujie Lin,

Jiaxuan Li

et al.

LWT, Journal Year: 2024, Volume and Issue: unknown, P. 116809 - 116809

Published: Sept. 1, 2024

Language: Английский

Citations

3
Regulation of whey protein emulsion gel's structure with pullulan to enhance astaxanthin bioaccessibility DOI
Qianxi Zhao, Yankai Liu, Jiale Feng

et al.

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 351, P. 123113 - 123113

Published: Dec. 4, 2024

Language: Английский

Citations

3
Sustained dual delivery of metronidazole and viable Lactobacillus crispatus from 3D-printed silicone shells DOI
Anthony J. Kyser, Mohamed Y. Mahmoud, Bassam Fotouh

et al.

Biomaterials Advances, Journal Year: 2024, Volume and Issue: 165, P. 214005 - 214005

Published: Aug. 27, 2024

Language: Английский

Citations

1
Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation DOI

Lipeng Du,

Yi Ru,

Huifen Weng

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 159, P. 110685 - 110685

Published: Sept. 25, 2024

Language: Английский

Citations

1
Enhancing the survival of Lactobacillus plantarum via the rational design of whey protein isolate-high acyl gellan gum gelled water-in-oil emulsions DOI
Peiyang Li,

Meiqi Liu,

Wenjing Lu

et al.

Colloids and Surfaces A Physicochemical and Engineering Aspects, Journal Year: 2024, Volume and Issue: 705, P. 135707 - 135707

Published: Nov. 5, 2024

Language: Английский

Citations

1
Investigating the Synergistic Effects of Carvacrol and Citral-Edible Polysaccharide-Based Nanoemulgels on Shelf Life Extension of Chalkidiki Green Table Olives DOI Creative Commons

Konstantinos Zaharioudakis,

Constantinos E. Salmas, N. Andritsos

et al.

Gels, Journal Year: 2024, Volume and Issue: 10(11), P. 722 - 722

Published: Nov. 8, 2024

Modern bioeconomy and sustainability demands lead food technology in the development of novel biobased edible preservatives. Herein, characterization polysaccharide (xanthan gum kappa-carrageenan)-based nanoemulgels (NGs) enhanced with essential oil derivatives; pure citral (CT); carvacrol (CV); various CT:CV ratios (25:75, 50:50, 75:25) are presented. The obtained NGs applied as active coatings for extending shelf life Protected Designation Origin (PDO) green table olives Chalkidiki. zeta potential demonstrated high stability treatments, while light scattering measurement scanning electron microscopy images confirmed <100 nm droplet size. EC

Language: Английский

Citations

1