Determination of the Optimum Conditions for Emulsification and Encapsulation of Echium Oil by Response Surface Methodology.

Echium oil (EO) contains substantial amounts of omega-3 fatty acids, which are important because of their benefits to human health. However, they are prone to oxidation. The aim of this study was to obtain the optimum conditions of microencapsulation of EO using spray drying by applying the response surface methodology (RSM). Central composite circumscribed design (CCC) was employed with a ratio of maltodextrin (MD):EmCap modified starch (MS) (80-90%, w/w), oil concentration (15-25%, w/w), and homogenization speed (5-15 × 103 rpm) as independent variables affecting droplet size (µm) and viscosity (Pa·s), which were chosen as responses for the emulsification process. The results revealed that the emulsion conditions containing MD:MS (89.7%:10.3%, w/w), oil concentration of (16.0%), and homogenization speed at (14.8 × 103 rpm) were found to be the optimum conditions. Furthermore, for encapsulation, CCC was employed with inlet temperature of 140-180 °C, air flow of 20-30%, and pump rates of 15-25% as independent variables. Total yield (%) and encapsulation efficiency (%) were chosen as responses for the encapsulation process. On the other hand, optimum conditions for encapsulation were as follows: inlet temperature of 140 °C, airflow rate of (30%) 0.439 m3/h, pump rate of (15%) 4.5 mL/min with respect to selected responses.

Aloe vera Oil-Added Agar Gelatin Edible Films for Kashar Cheese Packaging.

In recent years, there has been a growing interest in edible and biodegradable films due to their sustainability, environmental friendliness, and their functionality. In this work, Aloe vera oil-added agar-gelatin films were prepared and characterized in terms of water content, degree of swelling, water solubility, antioxidant activity, and antimicrobial activity. The possibility of using these edible films for Kashar cheese packaging during cold storage was investigated. Physical, chemical, and microbiological properties of the packaged cheese samples were examined for 20 days of cold storage at 4 °C. A. vera oil-added films were found to have antibacterial activity against Escherichia coli and Staphylococcus aureus and antifungal activities against Aspergillus niger and Candida albicans. A. vera oil-added films showed high antioxidant activities, increasing with the increasing A. vera oil percentage in the formulation. The current study showed that at the end of 20 days of storage period, bacterial growth in A. vera oil-incorporated film-covered samples was 2.30 log CFU/g lower than the control samples, and the amount of yeast and mold in A. vera oil-added film-covered samples was 3.37 log CFU/g lower than control samples. This shows the efficiency of A. vera oil-incorporated agar-gelatin films during the refrigerated storage period. Our data evidenced the positive effect of A. vera oil-added agar-gelatin films on Kashar cheese packaging as an innovative and sustainable technique to maintain cheese quality and prevent food loss during storage.

Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements.

Omega-3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3-rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega-3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p-AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p-AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p-AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega-3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.

Preparation and characterization of nanoemulsions of curcumin and echium oil.

The search for the plant origin bioactive compounds is increasing over animal origin compounds. Echium oil (EO) contains high amounts of plant based omega-3 fatty acids. Moreover, curcumin addition may increase the release of these omega-3 fatty acids during digestion. The study's objective is to determine the bioaccessibility of curcumin in simulated intestinal digestion conditions and the release behavior of fatty acids of echium oil from nanoemulsions. We prepared curcumin and EO nanoemulsions with a microfluidizer using two different concentrations of surfactant, Tween 80 (5% and 10%). Emulsion stability tests, antioxidant analysis, in vitro oil release and fatty acid composition assays were conducted. Results showed that curcumin-containing nanoemulsions provide higher radical scavenging activity than the EO nanoemulsions. In addition, in vitro bioaccessibility of curcumin after in vitro simulated intestinal digestion was calculated as 35.5%. Gas chromatography results of the digested nanoemulsions revealed that curcumin addition decreases oleic acid release while increasing stearidonic acid (SDA) release.

Pullulan films loading saffron extract encapsulated in nanoliposomes; preparation and characterization.

Nanoencapsulation of saffron extract (SE) components into the rapeseed lecithin nanoliposomes were performed by sonication of their aqueous dispersions as a green process. Dynamic light scattering (DLS) results exhibited that empty and SE loaded nanoliposomes (SENL) had average sizes in range of 118-138 nm, negative zeta potentials (-32.0 to -46.8 mV) and polydispersity index (PDI) less than 0.3 during storage for 28 days at 4 °C. Encapsulation efficiency of crocin was approximately 30%. The 70% of crocin released from SENLs within 5 h in PBS solution. Pullulan-based films were fabricated by incorporation of empty and SE loaded nanoliposomes into pullulan solution through casting method. The mechanical resistance and thermal stability of the films reduced by addition of nanoliposomes. FTIR and thermal characterizations indicated that SE was successfully encapsulated in the nanoliposomes and film matrix with high thermal stability. Incorporation of nanoliposomes enhanced the oxygen barrier properties of the films, while it didn't significantly affect the water vapor permeability (WVP) of the films. The obtained edible films or coatings can provide additional benefits due to unique flavor and color of saffron. In addition, the utilization of SE, can provide benefits for health-allegation from SE antioxidant capacity.

Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies.

In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (-32.2 ± 0.8 mV) and size distribution (600 ± 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.

Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies.

The aim of the present study is to encapsulate structured lipids (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzymes and to develop a functional kefir product via the addition of encapsulated SLs in the form of suspension and freeze-dried coacervates. Encapsulated SLs were evaluated for their oxidative stability during 30 days of cold storage. The data showed that coacervate solutions were more sensitive to lipid oxidation compared to freeze-dried capsules. Traditionally produced kefir samples that were fortified with complex coacervation products were stored for 10 days at 4 °C. The pH values of the samples decreased, whereas titratable acidity consistently increased during the storage period. Moreover, an in vitro controlled release study was conducted with a fortified kefir sample containing freeze-dried capsules. According to the results, kefir had no significant matrix effect on oil release from the freeze-dried capsules (p > 0.05).

The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability.

In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative potential as well as their potential bioavailability were investigated. The phenolic properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the changes in combinations of the ingredients were determined. Milk addition decreased the total phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on antioxidant activity showing differences among different methods. According to HPLC results, it was not possible to detect catechin in mixtures due to milk addition. In vitro digestion method was used to determine potential bioavailability of phenolic compounds. According to in vitro digestion procedure results, whole or skimmed milk did not affect the total phenolic content of the proportion passing to the blood from intestine.

Production of human milk fat analogue containing docosahexaenoic and arachidonic acids.

Human milk fat (HMF) analogue containing docosahexaenoic acid (DHA) and arachidonic acid (ARA) at sn-1,3 positions and palmitic acid (PA) at sn-2 position was produced. Novozym 435 lipase was used to produce palmitic acid-enriched hazelnut oil (EHO). EHO was then used to produce the final structured lipid (SL) through interesterification reactions using Lipozyme RM IM. Reaction variables for 3 h reactions were temperature, substrate mole ratio, and ARASCO/DHASCO (A:D) ratio. After statistical analysis of DHA, ARA, total PA, and PA content at sn-2 position, a large-scale production was performed at 60 °C, 3:2 A:D ratio, and 1:0.1 substrate mole ratio. For the SL, those results were determined as 57.3 ± 0.4%, 2.7 ± 0.0%, 2.4 ± 0.1%, and 66.1 ± 2.2%, respectively. Tocopherol contents were 84, 19, 85, and 23 µg/g oil for α-, ß-, γ-, and δ-tocopherol. Melting range of SL was narrower than that of EHO. Oxidative stability index (OSI) value of SL (0.80 h) was similar to that of EHO (0.88 h). This SL can be used in infant formulas to provide the benefits of ARA and DHA.