The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system.

This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 µm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.

Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D3 and Tannic Acid.

The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0-30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm-1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G', G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films.

A novel promising delivery system for cuminaldehyde using gelled lipid nanoparticles: Characterization and anticancer, antioxidant, and antibacterial activities.

This work aimed to develop a novel nanoencapsulation system for food colloidal formulations using gelled lipid nanoparticles (GLNs) to improve the functionality, stability, and bioactivity of cuminaldehyde as a highly volatile and poor hydrophilic food additive. Cuminaldehyde-loaded GLNs with diameters of 117-138 nm were fabricated through a hot emulsification process with monoglyceride (10 and 15 g/100 g lipid phase) as a lipid gelator at two concentrations of cuminaldehyde (500 and 1000 mg/L). All samples remained stable towards macroscopic phase separation and creaming during 28 days of storage at 4 °C, which could be related to the rigid structure of dispersed particles in the gelled state and retarding droplet movement. Moreover, all samples were stable to creaming after subjecting to the environmental changes including temperature (30, 60, and 90 °C for 30 min), ionic strength (100, 200, and 300 mM NaCl), and pH (3, 5, and 7). Measurement of apparent viscosity showed non-Newtonian shear thinning nature in all samples, which was more pronounced at higher concentrations of the gelator. Interestingly, higher cytotoxic effects of cuminaldehyde against human lung and colorectal cancer cells were observed after encapsulation within GLNs. However, weak toxicity was also found against normal peripheral blood mononuclearcells.On the other hand, the antioxidant activity and lipid oxidation stability were improved by increasing cuminaldehyde concentration, while it was reduced at higher monoglyceride concentration. All samples exhibited stronger antibacterial activity against Bacillus cereus than Eschershia coli. These findings suggest the significant potential benefits of GLNs as novel nanocarriers to enrich various food and beverage formulations with essential oils, flavors, and aromas.

The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films.

In this study, the effects of various fatty (including caprylic, lauric, and palmitic) acids on physicochemical, mechanical, and barrier properties of basil seed gum (BSG)-based edible films were investigated. The introduction of fatty acids (FAs) into the BSG-based matrix was confirmed by FT-IR. Increasing the FA chain length resulted in an increase in the thickness and opacity of FA-modified BSG films, while water solubility decreased. The water vapor permeability (WVP) of FA-modified films was significantly (P < 0.05) lower than that of control film. The mechanical properties and color attributes of edible films were improved after incorporating caprylic and lauric acids. SEM micrographs revealed a more homogenous microstructure with a higher surface density in the films incorporated with caprylic acid, while a higher roughness and insoluble particles were observed in those incorporated with lauric, and palmitic acids. Our findings showed that lauric acid is a good candidate for improving the barrier and textural characteristics of BSG-based edible films.

Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA).

The main objective of this study was to evaluate the changes in the characteristics of basil (Ocimum bacilicum L.) seed gum (BSG) films after modification with octenyl succinate anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01 and 0.03. HPLC analysis revealed that the amount of added OS groups was 0%, 0.28%, and 1.01%, respectively. The introduction of OS groups along the BSG backbone was also confirmed by FT-IR and NMR analysis. XRD results revealed no significant change of physical state after modification. The contact angle (i.e., hydrophobicity) of modified BSG films was higher than that of control film. A decrease in the film solubility in water (29%) and water vapor permeability (50%), but an increase in density (14.28%) and opacity (21.37%) was observed after modification at the WR of 0.03. Also, the results showed that modification with OSA had no significant influence on the film thickness, moisture content and color properties. BSG modification with OSA at the WR of 0.03 significantly increased the flexibility and ultimate strength of respective films. The results of this study showed that OSA-modified BSG is a good candidate for developing edible films and coating with relatively high resistance to water.

The Association between the Preservative Agents in Foods and the Risk of Breast Cancer.

In the etiology of breast malignancy, dietary habits and lifestyle-related risk factors in the coherence of cancer prevention guidelines, e.g., WCRF/AICR is well documented. In addition, the consumption of staple food products rich in carbohydrate as major calorie resources such as potato, bread, and ready-to-eat cereals are partly object to having roles in breast tumorigenesis. In this review, the possible associations of preservatives and nutritive risk factors of staple foods in dietary patterns with breast cancer development based on the experimental and observational cohort-based studies were discussed. In this regard, the influence kinetics of insulin, insulin-like growth factor-1, and insulin-activated AMPK/Akt pathway on sorts of starch and protein is a concerning biologic concept in promoting the risk of tumorigenesis. Hence, Akt-dependent controlled proliferation, induced apoptosis, and controlled oxidative stress in specific condition could be concentrated as the preventive strategies. Although preservatives such as sorbate, benzoate, and nitrate are considered Generally Recognized as Safe, there are some issues concerning the safety of their applications, including the possibility of allergies and immunosuppressive effects from benzoate, the formation of carcinogenic nitrosamines from nitrites, and interaction sorbate with nitrite in the stomach which consequently can be resulted in the production of a series of genotoxic compounds.

Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics.

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at - 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers' properties.

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions.

In this work, changes in different physicochemical properties of iron-loaded double emulsions (DEs) were monitored under the influence of novel (microwave and ohmic) and conventional heat treatments. Microwave heating led to destabilization and obvious phase separation. As compared to control samples, heat treatment increased particle size, light absorbance, centrifugal instability, iron expulsion from the internal aqueous phase, color difference, chemical instability of the lipid phase, release of iron in simulated gastrointestinal fluids and iron bioavailability in cell line SW742. Emulsion viscosity and whiteness index decreased after heat treatment, whereas the zeta-potential remained unchanged. There was a negative correlation between physicochemical stability and heat treatment intensity. Conventional heating resulted in greater stability than ohmic heating. Yoghurt samples (as model systems) were fortified with either iron-loaded or iron-free DEs. Our results showed that the presence of iron in the aqueous phase resulted in significant lipid oxidation during storage.

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha.

The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%-100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics.

The effect of two-stage ohmic-assisted hydrodistillation (TSOH) on the extraction and characteristics of essential oils (EOs) from the Artemisia aucheri Boiss. was studied, and the results were compared to conventional hydrodistillation (HD). According to the results, the yield of EOs obtained through TSOH was almost 30% higher than those extracted by HD in nearly one-quarter of a time used by the HD. Scanning electron micrographs of A. aucheri leaves showed almost complete eruption of EO glands and their surrounding area in TSOH extraction method, hence achieving higher yield. The components of the EOs obtained through TSOH were only slightly different from those of HD. GC/MS analysis indicated some differences in the quantity of the main components, too. The main components of EOs were identified as Thymol, Linalool, Geraniol, Camphor, and 1, 8-Cineole, Davana ether and Cis-Davanone. Thymol (~17%) and Cis-Davanone (~23%) were the highest quantity in the EOs extracted from TSOH and HD, respectively. The variation of antioxidant and antimicrobial activities of the EOs may be attributed to these differences in the percentage of the main components. The radical scavenging activity of the EOs obtained by TSOH was almost twice that of HD. Based on antimicrobial activity assays, the EOs were efficient against S. aureus (a Gram-positive), E. coli (a Gram-negative), and S. cerevisiae (yeast). However, the efficacy was higher in gram-positive than gram-negative bacteria and yeast. The results indicate TSOH has a potential to produce EOs from herbal plants at a faster rate, higher yield, being probably more efficient in terms of energy although having similar antimicrobial and antioxidant efficacy.

Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules.

Polymeric antioxidants such as Catechinaldehyde Polycondensates, Catechin-acelaldehydepolycondensates, Flavonoid-grafted chitosan fibers, Ferulate hydrogel, Dextran ferulate hydrogel, Starch-quercetin conjugate, Gallic acid- and Caffeic acid-functionalized chitosan, Gallic acid - chitosan conjugate, Poly(rutin), Gallic acid grafted chitosan, Dextran-Catechin Conjugate belong to biological macromolecules. These kinds of compounds have stronger antioxidant potential and pharmacokinetic activities, as compared to similar low molecular weight preservatives. Most of these compounds sources are either antioxidants with low molecules polymerization, or polymers conjugation such as synthetic or natural preservatives. Additives are well known as being an important ingredient of food products due to their strong preservative potential. Many researchers and industries attempt to find synthesize materials with the same antioxidant potential and higher stability than the similar compounds with low molecular weight. Recently, macromolecular antioxidants have received wide attention as food additives and dietary supplements in functional foods. It seems that the main usage of these compounds is in the food packaging industry. Most of these compounds have strong antioxidant, antimicrobial, cell viability and enzymatic inhibitory properties.

Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion.

Direct introduction of essential oils (EOs) into biopolymer-based packaging materials faces various challenges such as insolubility and loss of activity. The aim of this study was increasing the bioactivity of Zataria multiflora essential oil (ZMEO) through first making a nanoemulsion and then immobilizing within basil seed gum (BSG)-based film network. ZMEO (nano)emulsions were prepared using high intensity ultrasound approach at 150W and various sonication times (0, 2.5, 5 and 10min). An increase in the antibacterial activity of ZMEO nanoemulsion was observed by decreasing the nanoemulsion droplet size. Increasing nanoemulsion concentration in BSG film matrix improved the mechanical properties. Scanning electron micrographs showed that the presence of ZMEO nanoemulsions resulted in significant changes in the microstructure of BSG films. Antimicrobial films were effective against potential foodborne pathogens. This innovative incorporation of EOs into biopolymer-based films may have implications in extending the shelf life of food products through retarding the release of volatile constituents.