In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene.

This research aimed to extract oleosome from the Bene kernel as a carrier of beta-carotene (3, 5, and 10 % w/w) and then use oleosomes in the Quince seed gum (QSG) electrosprayed nanoparticles for the sustained release of beta-carotene in food simulant. Oleosomes loaded with 5 % w/w beta-carotene had the highest encapsulation efficiency (94.53 % ± 1.23 %) and were used at 1, 3, and 5 % w/w in the QSG electrosprayed nanoparticles. Electrospray feed solutions containing 5 % oleosomes loaded with beta-carotene had the highest zeta potential (-34.45 ± 0.58 mV) and the lowest surface tension (23.47 ± 1.10 mN/m). FESEM images showed that with the increase of oleosomes up to 3 % w/w, the average size of the electrosprayed particles decreases. The Fourier transform infrared (FTIR) test proved the presence of protein in the oleosomes and their successful extraction from Bene seeds. Differential scanning calorimetry (DSC) and FTIR proved the successful entrapment of beta-carotene in the oleosomes structure and the successful placement of oleosomes containing beta-carotene in the electrosprayed nanoparticles. The predominant driving force involving the release of beta-carotene from the designed structures in food simulants was the Fickian release mechanism. The Peleg model was introduced as the best model describing the beta-carotene release.

Preparation of Barije (Ferula gummosa) Essential Oil-Loaded Liposomes and Evaluation of Physical and Antibacterial Effect on Escherichia coli O157:H7.

ABSTRACT: The aim of this study was to load liposomes with Barije (Ferula gummosa) essential oil (EO) and to evaluate their physical and antibacterial properties. Liposomes were produced with specific ratios of lecithin/cholesterol by thin-film hydration and sonication. The chemical composition of the EO was analyzed by gas chromatography and mass spectroscopy. The physical properties of the liposomes (particle size, polydispersity index, zeta potential, and encapsulation efficiency) were evaluated. The antimicrobial effects of these liposomes against Escherichia coli O157:H7 were determined based on the MIC and disk diffusion results. The effect of subinhibitory concentrations (sub-MICs) of EO against the growth of the bacterium over 24 h was evaluated before and after encapsulation. The major components of EO were ß-pinene (60.84%) and α-pinene (9.14%). The mean liposome radius of EO-loaded liposomes was 74.27 to 99.93 nm, which was significantly different from that of the empty liposomes (138.76 nm) (P < 0.05). Addition of cholesterol to the lecithin bilayer increased the particle size and reduced the encapsulation efficiency (P < 0.05). The electrostatic stability of the empty liposomes was improved by adding cholesterol, but when the EO was replaced in the liposomes, there was no significant change in electrostatic stability of liposomes with cholesterol (P < 0.05). MICs were 14.5 µg/mL for the EO-loaded nanoliposomes containing 30 mg of lecithin and 30 mg of cholesterol and 10 µg/mL for nonencapsulated EO. This trend was confirmed by measuring the inhibition zone diameter. Sub-MICs of liposomal EO (containing 60 mg of lecithin) decreased bacterial levels to a greater degree than did free EO, especially at 50 and 75% of the MIC.

Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk.

Raspberry juice-milk is an acidic dairy drink (ADD) including two main phases, milk phase (pH: 6.6-6.7) and raspberry juice phase (pH: 3.2 ± 0.1). Due to the low pH in this beverage, milk protein sedimentation is usual problem and therefore hydrocolloid is added as a stabilizer. Thus, in current study the influences of pectin, CMC and Kappa-carrageenan on the stability of the milk-raspberry juice drink and their blend synergistic effect were investigated. For this purpose milk-raspberry juice drink samples were prepared using pure pectin, CMC and Kappa-carrageenan at concentrations of 0.2 %, 0.3 % and 0.35 % respectively. Blends of pectin and Carboxymethylcellulose (ratios of 25:75, 33.4:66.6 and 34.3:65.7) at concentrations of 0.2 %, 0.3 % and 0.35 %, were added during a certain process. Moreover, the stabilization mechanisms were studied using apparent viscosity and sedimentation percent measurements. Based on the findings of the present study, the best fitted samples were the ones containing the blends of pectin and Carboxymethylcellulose which were more stable and viscose than samples including pure Carboxymethylcellulose (P < 0.05). Kappa-carrageenan can not prevent casein agglomeration in raspberry juice-milk individually, but in the presence of CMC or CMC and pectin it produces a stable drink. In general, with utilizing synergistic effect of gum blend we can use lower gum concentration and decrease cost during manufacture.