Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream.

Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.

Bigel formulations based on sesame oleogel with probiotics alginate hydrogel: A novel structure for nutritious spreadable butter.

As a replacement for saturated fats, bigel butter spread (BgBs) based on sesame oleogel and alginate hydrogel was developed. Morphology, oxidative stability, microbiological, chemical, and sensory analysis were assessed. The results demonstrated that unsaturated fatty acids were higher in cinnamon (73.87 %) than in plain (71.57 %) BgBs. The peroxide value was higher in plain (5.25 meqO2/kg) than in cinnamon BgBs (4.29 meqO2/kg). Cinnamon BgBs had 44.44 % more antioxidant activity compared to plain BgBs (40.20 %). Moreover, BgBs products kept their probiotic counts at >7 log cycles. The cinnamon BgBs had a lower microbial load than plain BgBs. The chemical composition of the BgBs products did not change significantly. But the pH values slightly dropped with the storage time. The sensory evaluation of plain and cinnamon BgBs did not significantly differ from one another. However, the period of storage and the addition of the cinnamon oil significantly affected the flavor ratings.

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies.

Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40-4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22-16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98-46.83% to 51.44-40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

Stirred Yogurt as a Delivery Matrix for Freeze-Dried Microcapsules of Synbiotic EVOO Nanoemulsion and Nanocomposite.

Nowadays, dairy products are considered a good matrix to deliver many functional substances either vital oils or probiotic cells. Two models of microcapsules were produced from co-encapsulation of extra virgin olive oil (EVOO) nanoemulsion or nanocomposite and synbiotic bacteria (maltodextrin with Lactobacillus acidophilus and Bifidobacterium bifidum) using the freeze-drying technique. These models of microcapsules were added to stirred yogurt, and then its storage effect on microbiology, chemically, and sensory properties were evaluated for 21 days. The average droplet size and zeta potential distribution of EVOO nanoemulsion and nanocomposite were investigated. Also, oxidative stability, microencapsulation efficiency, release profile, and antioxidant activity were studied. The results showed that the average particle size of EVOO nanoemulsion and nanocomposite ranged between 416 and 475 nm, while zeta potential was -39.6 and -33.6 mV, respectively. The induction period of EVOO extracted from nanoemulsion and nanocomposite microcapsules models was 11.30 and 8 h. The microencapsulation efficiency of probiotic and EVOO was determined at 88.84 and 65.61% for the nanoemulsion microcapsules model, while the nanocomposite microcapsules model showed 98.49 and 72%. The two models of microcapsules have boosted the viability of probiotic bacteria inside stirred yogurt than free cells. Also, the presence of microcapsules did not affect the viability of stirred yogurt starter cultures, and high values for the total solid and protein were detected. Therefore, the results recommended that stirred yogurt is a good delivery carrier for highly antioxidant and healthy microcapsules of synbiotic EVOO nanoemulsion and nanocomposite.

Antifungal activity of eco-safe nanoemulsions based on Nigella sativa oil against Penicillium verrucosum infecting maize seeds: Biochemical and physiological traits.

The main goals of the present investigation were to develop O/W nanoemulsion fungicides based on cold-pressed Nigella sativa (black seed) oil to prevent Penicillium verrucosum infection of maize seeds and to test their antifungal activity against this fungus. Additionally, the effect of these nanoemulsions on plant physiological parameters was also investigated. Two nonionic surfactants namely Tween 20 and Tween 80 were used as emulsifying agents in these formulations. The effect of sonication time and surfactant type on the mean droplet size, polydispersity index (PDI), and zeta potential of the nanoemulsions were determined by dynamic light scattering (DLS). Results indicated that both sonication time and emulsifier type had pronounced effects on the stability of O/W nanoemulsions with a small particle size range (168.6-345.3 nm), acceptable PDI (0.181-0.353), and high zeta potential (-27.24 to -48.82 mV). Tween 20 showed superior stability compared to Tween 80 nanoemulsions. The in vitro results showed that complete inhibition of P. verrucosum-growth was obtained by 10_T80 and 10_T20 nanoemulsions at 100% concentration. All nanoemulsions had increment effects on maize seed germination by 101% in the case of 10_T20 and 10_T80 compared to untreated seeds or the chemical fungicide treatment. Nanoemulsions (10_T20 and 10_T80) were able to stimulate root and shoot length as compared to the fungicide treatment. Seed treatment with 10_T80 nanoemulsion showed the highest AI and protease activity by 75 and 70%, respectively, as compared to the infected control. The produced nanoemulsions might provide an effective protectant coating layer for the stored maize seeds.

Edible alginate/chitosan-based nanocomposite microspheres as delivery vehicles of omega-3 rich oils.

A new series of alginate/chitosan-based nanocomposite microspheres was developed to achieve the maximum health benefit and to minimize the oxidation of omega-3 rich oils (flaxseed or fish oils). The nanocomposite microspheres incorporate curcumin (Cur) as natural antioxidant, and have been prepared using a three-step procedure (oil-in-water (o/w) emulsification, gelation and microencapsulation). The average particle size of Cur-free and Cur-loaded nanocomposites ranged between 139 and 153 nm. The presence of omega-3 rich oils in core of the formulated microspheres was confirmed by XRD and FTIR. Optical microscopy, stereo microscopy, SEM and AFM showed a spherical shape of the microspheres. Microencapsulation efficiency, oxidative stability, release profile of oils as well as the antioxidant and antibacterial activities were investigated. The results suggested that the microspheres could be applied as effective and safe edible vehicles for hydrophobic nutraceuticals like omega-3 rich oils with broad spectrum antibacterial activity.

Antioxidant and antibacterial activities of omega-3 rich oils/curcumin nanoemulsions loaded in chitosan and alginate-based microbeads.

Omega-3 fatty acids can be considered as potential alternative therapeutic agents because of their antimicrobial and antioxidant properties. Two investigated omega-3 rich oils (flaxseed or fish) have been nanoemulsified with and without the natural antioxidant (curcumin, Cur) followed by their incorporation into crosslinked polymeric microbeads. The microbeads were developed from chitosan (CS), alginate (AL) and their combination (CSAL). Results indicated that the mean droplet diameter of the plain and Cur-loaded nanoemulsions ranged from 62.3 to 111.29 nm. The microbeads produced from AL, CS and their combination without Cur had predominantly shriveled surfaces compared to Cur-loaded ones. Addition of Cur was found to enhance oxidative stability, encapsulation efficiency, loading capacity, and antioxidant activity of the formulated microbeads. Plain fish oil revealed more antibacterial activity than plain flaxseed oil. Fish oil nanoemulsion-in-AL microbeads had more antibacterial activity than nanoemulsions of flaxseed oil-in-AL, fish oil-in-CS and the combined (CSAL) microbeads. However, flaxseed oil nanoemulsion-in-CS microbeads showed higher antibacterial activity than nanoemulsions of fish oil-in-CS, flaxseed oil-in-AL and the combined microbeads. The obtained results suggested the suitability of the formulated nanoemulsions-loaded microbeads to be used in food and pharmaceuticals products.