Spray drying of saffron extract-loaded coacervates by carboxymethyl cellulose/maltodextrin/saffron petal anthocyanins

Carbohydrate Polymer Technologies and Applications, Год журнала: 2025, Номер unknown, С. 100690 - 100690

Опубликована: Янв. 1, 2025

Язык: Английский

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A Traditional Gum Exudate From Pistacia atlantica Ameliorates Etha‐Nol‐Mediated Gastric Ulcer in Rats: Possible Molecular Mechanisms

Food Science & Nutrition, Год журнала: 2025, Номер 13(3)

Опубликована: Март 1, 2025

Pistacia atlantica (Bene) is a native Mediterranean plant that exudates resinous therapeutic oleoresin gum used for many inflammatory-related diseases. Therefore, the present study evaluates acute toxicity and gastroprotective effects of (PAG) on ethanol-mediated gastric ulcers in rats. Sprague Dawley rats (30) were placed 5 cages: Group A received 10% tween 20; B, ulcer control, reference (C, 20 mg/kg omeprazole), groups D E 250 500 PAG, respectively. After 60 min, Groups B-E absolute ethanol (5 mL/kg). The results showed lack any physiological alterations supplemented with up to g/kg PAG. In trial, controls exhibited extensive mucosal injuries, reduced stomach mucus secretion, highly acidic stomach, increased lesion areas. Ethanol ingestion caused significant inflammatory cell infiltration oxidative stress indicators their tissues. revealed HSP 70, elevated Bax protein expressions, lowered antioxidant enzymes up-regulated MDA contents. PAG treatment restored these negative ethanol, which could be because its terpenoids, phenolics, flavonoids potentials positively modulated defense barriers (mucopolysaccharides), antioxidants, significantly pH cytokines (TNF-α IL-6). gastro-prophylactic are validated by modulatory actions mechanisms, providing scientific evidence future biochemical characterizations.

Язык: Английский

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Physico-Chemical Characterization of Encapsulated Fennel Essential Oil under the Influence of Spray-Drying Conditions

Processes, Год журнала: 2024, Номер 12(3), С. 577 - 577

Опубликована: Март 14, 2024

In this study, fennel essential oil (EO) was spray-dried, varying the wall material type (two-component blends of maltodextrin (MD), β-cyclodextrin (β-CD) and gum arabic (GA)), ratio (1:1, 1:3 3:1) drying temperature (120, 160 200 °C). A total 27 powders were analyzed for their moisture content, solubility, hygroscopicity, bulk density particle size, while powder recovery retention determined in terms encapsulation efficiency. The morphology chemical composition obtained under optimal conditions additionally by scanning electron microscopy gas chromatography-mass spectrometry. results showed that all had generally good properties, exhibiting a low high retention. MD:GA mixture °C found to be spray-drying EO, producing with content (3.25%) solubility (56.10%), achieving (72.66%) (72.11%). profiles initial encapsulated EO quantitative differences without qualitative changes, an average 24.2% decrease volatiles EO. Finally, proved successful tool stabilization at same time expanding possibilities its further use.

Язык: Английский

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Electrospinning Encapsulation of Chlorophylls Microwave-Extracted from Spinach Waste and Utilization as Coloring Agent in Yogurt

Food and Bioprocess Technology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 10, 2025

Abstract Natural colorants have become a developing market because of consumer preferences, and more cost-effective stable production is necessary. In the present study, natural green colorant was obtained via microwave-assisted extraction from spinach waste to produce affordable, environmentally-friendly, innovative colorants. The extracts were encapsulated with zein uniaxial coaxial electrospinning techniques overcome stability issues associated their color. encapsulation efficiencies uniaxially chlorophyll extracted by microwave 63.50 57.18 for b , respectively. found 49.53% 88.58%, addition eumelanin may contribute positively antioxidant activity thermal electrospun samples. test against light revealed that 61% could be preserved electrospinning. addition, when chlorophyll-loaded nanofibers incorporated into yogurt, color achieved during storage.

Язык: Английский

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Optimal storage conditions for spray-dried chayote juice (Sechium edule (Jacq.) Sw. cv. Perla Negra) microencapsulated with gum arabic

Food and Bioproducts Processing, Год журнала: 2025, Номер 150, С. 296 - 309

Опубликована: Янв. 31, 2025

Язык: Английский

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Advances in the Preservation of Plant-Based Pigments via Spray Drying—A Systematic Review

Processes, Год журнала: 2025, Номер 13(3), С. 663 - 663

Опубликована: Фев. 26, 2025

Natural pigments derived from plant sources are notable not only for their vibrant colors but also nutritional value and proven biological activities. Spray drying has emerged as an efficient cost-effective encapsulation technique, offering significant advantages such enhanced stability, improved handling properties, protection against degradation. The diverse range of natural wall materials (e.g., polysaccharides, proteins, lipids) the variability in spray operating conditions provide numerous possibilities to optimize processes. aim this systematic review was evaluate compare key factors influencing plant-based pigments. ResearchGate, Scopus, Google Scholar were searched between July December 2024. Data extraction performed manually using a standardized form collect information on source, pigment type, (type concentration), (in-let/outlet temperatures feed flow rate), process results (encapsulation efficiency, yield, total content). Future advances should focus optimization conditions. Furthermore, innovations formulations, customized combinations polysaccharides proteins or incorporation emulsifiers, could lead more effective scalable processes, supporting development high-performance stable food, cosmetic, pharmaceutical applications.

Язык: Английский

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Co-encapsulation of saffron petal and Stachys schtschegleevii extracts via complex coacervation and graphene oxide-assisted spray drying for co-delivery and stability enhancement

LWT, Год журнала: 2025, Номер unknown, С. 117705 - 117705

Опубликована: Март 1, 2025

Язык: Английский

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Incorporation of co-encapsulated extracts of saffron petal and Stachys schtschegleevii into chitosan/basil seed gum/graphene oxide bionanocomposite: Effects on physical, mechanical, antioxidant, and antibacterial properties

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 309, С. 143116 - 143116

Опубликована: Апрель 15, 2025

Язык: Английский

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Nutraceutical dark chocolate: A delivery system for double-encapsulated extracts of Crocus sativus L., Rosa damascena, Melissa officinalis L., and Echium amoenum

LWT, Год журнала: 2024, Номер 198, С. 116036 - 116036

Опубликована: Апрель 1, 2024

This study aimed to develop a functional delivery system based on dark chocolate for double encapsulated extracts of four medicinal herbs, thereby creating Nutraceutical Dark Chocolate (NDCh). Extracts Crocus sativus L. (saffron), Rosa damascena (rosa), Melissa officinalis (balm), and Echium amoenum (borage) were using complexation-spray drying approach. The coacervates had particle size ranging from 2.0 2.2 μm polydispersity index between 0.103 0.114. first second encapsulation efficiencies spray-dried varied 90.2 91.1% 99.1–99.7%, respectively. NDCh samples, containing varying levels microcapsules (500–885 mg per 33g NDCh), exhibited an increase in Casson's plastic viscosity yield stress compared the control sample. fortified samples demonstrated improved brittleness superior melting properties, although their whitening was lower than that Sensory analysis indicated with minimal amounts balm borage microcapsules, maximal saffron rosa, received higher scores even In conclusion, fortification well-known sedative herbs could potentially introduce new category nutraceutical products suitable technological sensory properties.

Язык: Английский

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Efficiency of freeze‐ and spray‐dried microbial preparation as active dried starter culture in kombucha fermentation

Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер 104(14), С. 8707 - 8719

Опубликована: Июнь 24, 2024

Kombucha is a widely consumed fermented beverage produced by fermenting sweet tea with symbiotic culture of bacteria and yeast (SCOBY). The dynamic nature microbial communities in SCOBY may pose challenges to production scale-up due unpredictable variations composition. Using identified starter strains novel strategy control microorganism composition, thereby ensuring uniform fermentation quality across diverse batches. However, persist the cultivation maintenance these strains. This study examined potential microencapsulated kombucha cultures, specifically Komagataeibacter saccharivorans, Levilactobacillus brevis Saccharomyces cerevisiae, through spray-drying freeze-drying.

Язык: Английский

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