Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 267, P. 131431 - 131431

Published: April 7, 2024

Language: Английский

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Bioactive polysaccharides from Aegle marmelos fruit: Recent trends on extraction, bio‐techno functionality, and food applications

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(5), P. 3150 - 3163

Published: Feb. 20, 2024

Abstract Polysaccharides from non‐conventional sources, such as fruits, have gained significant attention recently. Aegle marmelos (Bael), a fruit, is an excellent source of biologically active components with potential indigenous therapeutic and food applications. Apart polyphenolic components, this mucilaginous polysaccharides. are one the major bael having high amount galactose glucuronic acid, which contributes to its properties. Therefore, review emphasizes conventional emerging techniques polysaccharide extraction fruit. Insight into attributes their techno‐functional properties, characterization fruit polysaccharide, emulsifying binding reduction hazardous dyes, application polysaccharides in film formation, nanocomposite, biological activities discussed. This also systematically overviews relationship between techniques, structural characteristics, activities. Additionally, recommendations, future perspectives, new valuable insight towards better utilization been given importance, can be promoted long term.

Language: Английский

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Optimized microwave-assisted extraction and characterization of spray dried Luffa aegyptiaca nanomucilage: Physicochemical properties, biological activities, and anticancer efficacy against MCF-7 human breast cancer cells

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139756 - 139756

Published: Jan. 1, 2025

Language: Английский

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Valorization of Bael Fruit Shell to Natural Emulsifiers: Formulation of Emulsifier Stabilized Chia Seed Oil‐Loaded Antimicrobial Nanoemulsion Against Food Pathogenic Microorganisms

Journal of Food Biochemistry, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

Natural emulsifiers originating from unconventional sources have attracted attention due to their exceptional functional properties. Bael fruit shell is typically considered an agricultural byproduct and often discarded as waste. This research, therefore, focuses on valorizing it by developing bael extract (BFSE). The utilization of shells makes this approach both a sustainable innovation. Proximate analysis showed that powder (BFSP) rich in carbohydrates (57.89 ± 0.32%) proteins (7.53 0.90%). Compounds, including polysaccharides, proteins, other bioactive components, were extracted BFSP at different pH levels (4, 5, 6, 7) with microwave treatment (950 W for 3 min). optimal was identified yielding the highest soluble fractions (80.08 0.46%), polysaccharide, protein content (180.98 0.34 56.98 0.37 mg/g). optimized BFSE (pH 5) porous structure, excellent thermal stability, high water oil absorption capacities, emulsifying activity stability. nanoemulsion stability compared conventional lecithin‐based nanoemulsion. BFSE‐based effectively reduced viability S. aureus , E. coli Candida albicans suggesting its potential antimicrobial agent could be utilized enhancing food safety extending shelf life preservation.

Language: Английский

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The polysaccharide-based nanoemulsions: Preparation, mechanism, and application in food preservation-A review

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142898 - 142898

Published: April 1, 2025

Language: Английский

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Extraction, characterization, and utilization of mung bean starch as an edible coating material for papaya fruit shelf‐life enhancement

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(7), P. 5188 - 5200

Published: May 19, 2024

This research was aimed to investigate the utilization of mung bean starch as an innovative edible coating material enhance shelf-life cut papaya fruits. The study focused on extraction process and its subsequent characterization through various analyses. Particle size (142.3 ± 1.24 nm), zeta potential (-25.52 1.02 mV), morphological images, Fourier transform infrared (FTIR) spectra, thermal stability (68.36 0.15°C) were assessed determine properties. functional properties, such bulk density (0.51 0.004 g/cm

Language: Английский

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Advancements in Fluorescence Sensing: Carbon Quantum Dots for Acrylamide Detection in Food

Journal of Food Biochemistry, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

Acrylamide is a hazardous chemical mainly synthesized during the thermal processing of foods representing significant concern within broader issue food contaminants and their impact on public health. can be absorbed by human body through dietary intake, respiration, dermal contact, mucosa. The metabolic conversion acrylamide into mercapturic acid metabolites glycidamide results in several adverse toxic effects. Therefore, this review explores formation, toxicity, metabolism acrylamide. Hence, it crucial to detect ensure product quality via risk evaluation. Traditional analytical techniques for detection often require expensive instrumentation complex sample preparation, prompting exploration alternative, cost‐effective, sustainable methods. Here, we propose utilization carbon quantum dots (CQDs) green approaches as novel solution. CQDs display immense potential diverse applications due valuable properties such biocompatibility, photocatalysis, strong fluorescence. This highlights distinct fluorescence probe detecting acrylamide, showcasing efficacy addressing safety concerns. In addition, various extraction purification QuEChERS, solid phase extraction, Carrez clarification, dispersive liquid‐liquid microextraction are comprehensively reviewed. QuEChERS regarded most promising technique owing its rapid, higher recovery rates.

Language: Английский

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Herbal nanoemulsions in cosmetic science: A comprehensive review of design, preparation, formulation, and characterization

Journal of Food and Drug Analysis, Journal Year: 2024, Volume and Issue: 32(4), P. 428 - 458

Published: Dec. 14, 2024

Language: Английский

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Advancing Antimicrobial Efficacy of Cucumis Momordica Seeds: Nanoemulsion Application in Eurotium cristatum-Mediated Solid-State Fermentation

Food and Bioproducts Processing, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 1, 2024

Language: Английский

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Lactobacillus plantarum LP1 Fermentation Effects on Aegle marmelos Mucilage: Physicochemical, Structural, and Bioactive Properties

Food and Bioproducts Processing, Journal Year: 2024, Volume and Issue: 149, P. 82 - 91

Published: Nov. 5, 2024

Language: Английский

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