Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

The influence of cold plasma (CP) generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract (ECHE) in either free or liposomal encapsulated form (LE-ECHE) on shelf-life of refrigerated Asian sea bass slices (ASBS) packaged under modified atmosphere was studied.LE-ECHE was prepared using 60 μmol/ml lipid phase containing soybean phosphatidylcholine/cholesterol mixture (4:1, mol ratio) and 1% ECHE. ECHE or LE-ECHE were dissolved in a minimum volume of water and mixed with Asian seabass slices to obtain the final concentration of 400 ppm. Total viable mesophilic bacteria count in CP treated ASBS, particularly those enriched with ECHE or LE-ECHE (EC400-CP and LEC400-CP, respectively) were at least 1 log CFU/g lower than that of the control. Protein and lipid oxidation were lower in EC400-CP and LEC400-CP as compared to those treated with CP only. Discoloration of slices mediated by ECHE was solved by encapsulating ECHE in liposome. Therefore, CP combined with LE-ECHE, was an effective hurdle approach for shelf-life extension of ASBS for more than 18 days at 4 °C.     

Coconut husk extract: antibacterial properties and its application for shelf-life extension of Asian sea bass slices

Antibacterial properties of ethanolic coconut husk extracts (ECHE) prepared using varying ethanol concentrations as the extracting media against Pseudomonas aeruginosa, Escherichia coli, Vibrio parahaemolyticus, Listeria monocytogenes and Staphylococcus aureus was studied. ECHE60, prepared using 60% ethanol, had similar minimum inhibitory concentration and minimum bactericidal concentration to those extracted using 80% and 100% ethanol (P ˂ 0.05). When Asian sea bass (Lates calcarifer) slices were treated with ECHE60 at 200 and 400 ppm, the quality changes were monitored in comparison with the control (without treatment) during 12 days of refrigerated storage (4 °C). The shelf life of sea bass treated with 400 ppm ECHE60 was extended to 9 days, whereas the control had a shelf life of 3 days. Lipid oxidation was lowered in ECHE60 treated samples than the control during storage. Therefore, ECHE60 could inhibit both spoilage and pathogenic bacteria and also extended the shelf life of sea bass slices.     

Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin

The major garlic oil (GO) components were encapsulated by hydroxypropyl β-cyclodextrin (HP-β-CD), and their encapsulation properties were compared in this study. Our results showed that the optimal conditions for the GO encapsulation were as follows: weigh ratio at 12:88 (GO: HP-β-CD), pH at 5.0, and inclusion time at 4 h. Furthermore, results from the phase solubility curves indicated that two components of diallyl disulfide (DADS) and diallyl trisulfide (DATS) had higher water solubility caused by HP-β-CD and that DATS-HP-β-CD complex had higher stability constant (K _1:1 = 6.702 × 10⁵) and more significant change in free energy ( \Updelta G_\textCOMP^* \Updelta G_{\text{COMP}}^{*}  = −3.496 × 10⁴) than DADS-HP-β-CD. These findings indicated that DATS was better suited to be encapsulated by HP-β-CD compared to DADS. The result finally obtained from gas chromatography–flame ionization detector (GC–FID) confirmed the easier inclusion properties of DATS by HP-β-CD.     

Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

Foam expansion and foam stability of the bael (Aegle marmelos L.) fruit pulp foam was studied. Foams were prepared from various pulp concentrations (PC) by adding different concentration of glycerol monostearate (GMS) and methyl cellulose (MC) at different whipping time (WT). Response surface methodology was used to predict the foam stability and expansion. Thirty experiments were carried out using a central composite rotatable design with four independent variables (GMS, MC, PC, and WT). Second-order polynomial equations were developed after removing insignificant terms for predicting foam expansion (R ² = 0.85) and stability (R ² = 0.95). The optimum conditions achieved after the numerical and graphical optimization for maximum foam expansion and stability was: GMS (3.10 g/100 g pulp), MC (0.32 g/100 g pulp), PC (13.2°Bx), and WT (2 min). The desirability of 0.712 was achieved at this optimum point. The predicted values of foam density and foam drainage volume were 0.658 g cm⁻³ and 1.75 mL, respectively, at optimum parameters while the experimental values were 0.635 ± 0.02 g cm⁻³ and 1.75 ± 0.12 mL, respectively.     

Efficiency of novel iron microencapsulation techniques: fortification of milk

Effects of iron/lipid ratio, Tween 80 and polyglycerol monostearate (PGMS)/iron ratio on encapsulation efficiency (EE) of liposome and fatty acid esters (FAE) methods were investigated. Then, microencapsulated irons were added to pasteurised milk, and during storage, stability, colour and sensory characteristics were evaluated. Regarding liposome method, the highest EE (85.5%) was found at iron/lipid ratio and Tween 80 of 0.04 and 5%, respectively. In terms of FAE, the highest EE (81.8%) was obtained at PGMS/iron salt ratio of 15:1. Regarding sensory properties, the differences were insignificant (P > 0.05) except metallic taste and smell (P < 0.05). Moreover, milk fortified with FAE‐microencapsulated irons showed highest similarity to control particularly at low concentration (7 mg L^?1). In general, the FAE technique was found very efficient, low cost, simple, rapid and practical for microencapsulation of iron in either forms as well as fortification of pasteurised milk.     

Cholesterol-lowered shrimp lipid-loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink

Cholesterol-lowered shrimp lipid was loaded into liposomes using different stabilisers, namely glycerol (Gl-Lp), cholesterol (Ch-Lp) and pectin, combined with glycerol (Pe-Gl-Lp). Ch-Lp liposomes were the largest. Pe-Gl-Lp had the lowest negative charge and polydispersity index. Generally, encapsulation efficiency was higher in Ch-Lp. Oxidation values confirmed cholesterol oxidation in Ch-Lp, more likely induced by ultrasonication. Based on the liposome characteristics and oxidative stability, Pe-Gl-Lp at different levels (1%, 3% and 5%, V/V) was used to fortify peach tea drink. Peach tea drink containing 3% Pe-Gl-Lp showed an overall liking score of 7.2. It also contained increased amounts of polyunsaturated fatty acids and astaxanthin. Overall, pectin in combination with glycerol was proved as a potential stabiliser for liposomes loaded with cholesterol-lowered shrimp lipid. Fortification with liposomes at 3% could increase the health benefits of the resulting drink.     

Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract

This study describes the preparation and characterisation of nanoparticles with gelatin as the wall matrix to encapsulate Moringa oleifera (MO) extract using an electrospraying technique. The electrospraying conditions for voltage, flow rate and emitter/collector distance were 20 kV, 0.5 mL h^?1 and 10 cm, respectively. Nanoparticles with encapsulated MO extract (1–5%, w/w) were successfully produced and characterised in relation to spectroscopic, morphological and thermal properties. Increasing amounts of MO extract resulted in a significant decrease in the nanocapsule size (ranging from 140 and 179 nm) produced. Spectroscopic analysis indicated no chemical interactions between core and wall materials. The encapsulation efficiency (EE) of MO extract‐loaded nanocapsules obtained was 83.0 ± 4.0%. Surface analysis showed that roughness decreased from 91 nm (empty beads) to 57.5 nm with addition of 3% MO extract. The thermal stability of encapsulated nanoparticles slightly increased and the glass transition temperature (T_g) disappeared due to increase in crystallinity.     

乙醇注入法制备肉桂醛脂质体的工艺优化

目的:确定肉桂醛脂质体的最佳制备工艺条件,得到具有较高包封率和稳定性的肉桂醛脂质体.方法:采用乙醇注入法制备肉桂醛脂质体,考察蛋黄卵磷脂质量浓度、蛋黄卵磷脂与胆固醇质量比、蛋黄卵磷脂与肉桂醛质量比及注射速度对肉桂醛脂质体包封率、粒径、多分散指数的影响,并利用响应面法进行工艺优化.结果:肉桂醛脂质体制备的最佳工艺为蛋黄卵...     

Effects of glycerol,sorbitol, xylitol and fructose plasticisers on mechanical and moisture barrier properties of pullulan–alginate–carboxymethylcellulose blend films

The effects of glycerol, sorbitol, xylitol and fructose plasticisers on water sorption, mechanical properties, water vapour permeability (WVP) and microstructure of pullulan–alginate–carboxymethycellulose (PAC) blend films were investigated. At low plasticiser concentrations (below 7% w/w dry basis), antiplasticisation effect was observed, causing an increase in tensile strength (TS) but a decrease in the equilibrium moisture content. As glycerol concentration increased from 0% to 7%, TS increased from 68.1 to 69.6 MPa, whereas equilibrium moisture contents at 0.84 a_w decreased from 0.37 to 0.3 g H₂O g^?1 dry basis. At higher plasticiser concentrations (14–25% w/w), an opposite trend was observed on the PAC films, resulting in the reduction of TS and elevation of moisture content. Among the four plasticisers tested, the fructose‐plasticised films were the most brittle, showing the highest TS, but had the lowest elongation at break (EAB), WVP and equilibrium moisture content values than films plasticised with other polyols. On the other hand, glycerol resulted in the most flexible film structure, exhibiting opposite materials' properties as compared with the fructose‐plasticised films. For instance, at 25% (w/w) plasticiser concentration, EAB and WVP values of fructose‐plasticised films were 33.5% and 3.48 × 10^?6 g m Pa^?1 h^?1 m^?2, which were significantly lower than that of glycerol‐plasticised films (58.6% and 4.86 × 10^?6 g m Pa^?1 h^?1 m^?2, respectively). Scanning electron microscopy showed that the plasticised PCA films were less homogeneous and more porous than the unplasticised counterparts, indicating that plasticisers had an effect on the microstructural morphology of the film matrix.     

Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g⁻¹ at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.     

Stability, solubility, mechanical and barrier properties of cassava starch - Carnauba wax edible coatings to preserve fresh-cut apples

This work aimed at evaluating edible coatings/films formulated with cassava starch, glycerol, carnauba wax and stearic acid, analyzing the stability of emulsion (creaming index and lipid particle size), the barrier properties of coatings applied in fresh-cut apples (respiration rate and water vapor resistance), the solubility and mechanical properties of films prepared with coating solutions. A central composite rotatable design 2³ was used to select optimized formulation. Independent variables used were: cassava starch concentration (2-4% w/w), glycerol content (1-3% w/w) and carnauba wax: stearic acid ratio (0.0:0.0-0.4:0.6% w/w). The creaming index and the lipid particle size of emulsified coatings were strongly affected by the carnauba wax: fatty acid ratio. Glycerol content was the variable that most influenced the respiration rate of coated apple slices, water vapor resistance of coatings and the elastic modulus of films. The water solubility was positively affected by the cassava starch and glycerol contents. Models and response surfaces were obtained for the respiration rate, water vapor resistance of coatings, elastic modulus and solubility of films. According to statistical analysis results, the optimized conditions corresponded to 3.0 g of cassava starch/100 g of coating solution, 1.5 g of glycerol/100 g of coating solution, 0.2:0.8 g of carnauba wax: stearic acid ratio/100 g of coating solution. The models obtained in the experimental design were predictive, which was evidenced by the relative deviations below 10% in validation procedure.     

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

The objective of this study was to develop a casein-based edible film for the entrapment of probiotic Enterococcus faecium Rp1. Casein, pectin, sodium alginate and glycerol were used to prepare the film. In this study, the physicochemical and morphological properties of casein-based edible film and its impact on the stability of probiotic were evaluated. Surface morphology and properties of the film were tested using a scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X-ray diffraction. Probiotic-incorporated casein-based edible film showed significant improvement in the antimicrobial and antioxidant properties and enhanced the structural, optical and thermal properties. Furthermore, the film was found to be desirable to carry probiotics, with the viability of 10⁷ CFU mL⁻¹ rate up to 30 days of storage at 4 °C. Hence, the current study suggests a probiotic-incorporated casein-based edible film for active packaging of food products.     

Encapsulation of probiotic Lactobacillus acidophilus by ionic gelation with electrostatic extrusion for enhancement of survival under simulated gastric conditions and during refrigerated storage

The probiotic Lactobacillus acidophilus was encapsulated in biodegradable and biocompatible capsules prepared by ionic gelation between phytic acid (PA) and chitosan (CS) with an electrostatic extrusion method. Calcium carbonate (CaCO₃) and starch were used as co‐encapsulants for improvement of capsule stability. Capsules were characterised and evaluated for survival of encapsulated L. acidophilus cells in simulated gastric fluid (SGF) and during refrigerated storage. Loading capacity values of PA‐CS capsules, PA‐CS‐starch capsules and PA‐CS‐CaCO₃ capsules were 8.20, 8.12 and 7.81 log CFU g^?1 of wet capsule, respectively. Capsules showed particle sizes of 1.3–1.5 mm and a uniform spherical shape. PA‐CS‐CaCO₃ capsules were the most stable vehicles for the protection of probiotic cells against acidic damage, particularly at pH 1.5 and pH 2. L. acidophilus cells from PA‐CS‐CaCO₃ capsules showed only a 0.64 log CFU reduction in numbers after 2 h in pH 1.5 SGF conditions. The numbers of L. acidophilus encapsulated in PA‐CS‐CaCO₃ capsules were decreased by only 0.69 log CFU g^?1, while PA‐CS capsules and PA‐CS‐starch capsule numbers were reduced by more than 1.45 log CFU g^?1 after 4 weeks at 4 °C. Addition of calcium carbonate to PA‐CS capsules provided protection against acid injury via antacid and buffering effects for encapsulation of L. acidophilus.     

Development and characterization of cassava starch and soy protein concentrate based edible films

The sensory attributes, mechanical, water vapour permeability (WVP) and solubility properties of cassava starch and soy protein concentrate (SPC)‐based edible films of varying levels of glycerol were studied. Addition of SPC and glycerol up to 30% and 20%, respectively, reduced stickiness and improved colour and appearance of the films. Tensile strength (TS), elastic modulus (EM) and elongation at break (EAB) of films increased, while film solubility (FS) and WVP decreased with SPC and glycerol up to 50% and 20% level, respectively, ranging from 20.33 to 26.94 MPa (TS), 41.33 to 72.76 MPa (EM), 7.90 to 12.28 MPa (EAB), 15.07 to 31.90% (FS) and 2.62 to 4.13 g H₂O mm m^?2 day kPa (WVP). The TS, EAB and WVP were higher for the biofilms than for low‐density polyethylene and cellophane films.     

Simple and complex coacervation methods for the nanoencapsulation of Rosa damascena mill L. anthocyanin in zein/potato starch: A new approach to enhance antioxidant and thermal properties

The structure and antioxidant properties of zein and potato starches as well as the stability of anthocyanins strongly depend on the pH. However, due to the stability of anthocyanins in at acidic medium, their encapsulation has been limited to low pHs. In the present work, an encapsulation of anthocyanins extracted from Rosa damascena mill L. (as a model) into zein, starch, and their binary mixtures by simple and complex coacervation methods over a wide range of pH (especially higher pHs), and different encapsulating agent doses and different initial volumes of anthocyanin were studied in order to obtain new conditions for the preservation of anthocyanins and to improve the antioxidant activities of zein and potato starches. High levels of antioxidant activity and encapsulation efficiency for zein/starch/anthocyanin nanocapsules and maximum antioxidant activity for zein/starch nanocapsules (without anthocyanin) were obtained at pHs 8 and 2, respectively. Fourier transform infrared spectroscopy, field emission scanning electron microscopy, X-ray powder diffraction, and thermal gravimetric analysis techniques were used to analyze simple and complex coacervates biopolymer interactions, morphology, and thermal stability. The size of zein nanocapsules (283–366 nm) decreased in the range of 50–175 nm after the encapsulation of anthocyanin (pH 8), which makes them suitable for drug delivery processes. The prepared nanocapsules showed a high scavenging ability.     

Preparation and optimisation of liposome‐in‐alginate beads containing oyster hydrolysate for sustained release

Oyster (Crassostrea gigas) hydrolysate shows antihypertensive effect in our previous study. Oral administration of oyster hydrolysate can loss bioactive peptides due to enzymatic degradation in vivo. To maximise its bioavailability, liposome‐in‐alginate (LA) beads were used to encapsulate the oyster hydrolysates to protect from degradation and obtain sustained release. The preparation conditions of the LA beads were optimised by response surface method using a model peptide of tyrosylalanine (YA). Their characterisation, swelling and release properties were investigated. The optimised conditions for the concentration of calcium chloride, sodium alginate and the amount of ethanol‐dissolved lecithin (EDL) were 0.5 m , 3% and 95.4 mg, respectively. The encapsulation efficiencies of YA and the oyster hydrolysate in the optimised condition were 74.9% and 84.3%, respectively. The release time of the oyster hydrolysate in the simulated gastrointestinal fluid was up to 16 h. The LA beads can be recommended to encapsulate oyster hydrolysate for bioavailability improvement.     

PEG-coated lyophilized proliposomes: preparation,characterizations and in vitro release evaluation of vitamin E

Polyethylene glycol (PEG)-coated vitamin E (VE) lyophilized proliposomes was produced by thin-film ultrasonic dispersion and lyophilization and then evaluated by encapsulation efficiency (EE), distribution of particle size, storage stability, and release behavior in the simulated physiological media. The results showed that the conventional liposomes (CL) were successfully coated by PEG layer, and the hydrogen bond interaction between PEG and the Soybean phosphatidylcholine (SPC) headgroups in the bilayers is regarded as the coated mechanism. The mean diameter and EE were 164.2 nm and 83.87% for PEG-coated lyophilized proliposomes (PLP), respectively. VE contained within PLP exhibited a better stability comparing to the CL, and the retention percentage of PLP was 89.81% at 4 °C after 15 days storage. In addition, VE within the PLP could be controlled release in different pH of simulated media. It is proven that PLP could employ to protect VE for extending shelf life and to provide convenience for commercial usage.     

Selective fractionation of cholesterol from whole milk powder: optimisation of supercritical process conditions

Supercritical fluid extraction (SCFE) of cholesterol from whole milk powder (WMP) was investigated in this study. The combined effects of temperature (40–80 °C) and pressure (150–250 bar) on the efficacy of cholesterol extraction (mg 100 g^?1), modifications in the fat content (FC) (%) and solubility index (SI) (%) of WMP were studied and optimised by the application of response surface methodology (RSM). Variations in the free fatty acids (FFAs) (mg oleic acid per 100 g of milk fat) and lightness value (L*) were also investigated after SCFE process. About 55.8% reduction in cholesterol was achieved at the optimised condition of 68 °C, 207 bar with 40 min static time and 2 h dynamic time at flow rate of 6 L min^?1. Extraction at the optimised conditions maximised the yield of cholesterol while retaining the FC, SI, FFA and L* at moderate limits of 23.7%, 85.1%, 7.7 mg per 100 g milk fat and 95.4, respectively.     

Practical use of β-carotene-loaded nanoemulsion as a functional colorant in sausages made from goat meat surimi-like material

The potential applicability of β-carotene-loaded nanoemulsion (CNE) as a natural colorant in non-smoked sausage made from goat meat surimi-like material (GMS) was elucidated. The effect of CNE content (0–30 g 100 g⁻¹) on the physicochemical characteristic, oxidative stability and β-carotene remaining during cold storage (4 °C) was determined. The higher the CNE, the greater the a*, b* and redness index with the lower L*, and colour likeness score. CNE content had a little impact on the moisture content, a_w and pH of sausages over storage period. However, the expressible drip, breaking force and deformation were largely influenced by the CNE content. All CNE-containing sausages displayed a superior oxidative stability to control. Among CNE-incorporated samples, the lowest lipid oxidation and β-carotene degradation were noticeable in the sausage with 10 g 100 g⁻¹ CNE. Thus, the CNE at 10 g 100 g⁻¹ was a promising functional colorant for emulsion sausage made from GMS.     

Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin‐I converting enzyme (ACE) inhibitory activity,antioxidant activities and physicochemical profiles

In this study, grass carp peptides were prepared by enzymatic hydrolysis of grass carp protein using the combination of Alcalase and Neutrase, and angiotensin‐I converting enzyme (ACE) inhibitory activity in vitro, antihypertensive activity in vivo, antioxidant activities, and physicochemical properties of peptides achieved from grass carp protein were characterised after ultrafiltration and desalted processes using mixed ion exchange resins. The purified peptides exhibited strong ACE inhibitory activity (IC₅₀ = 105 μg mL^?1), antihypertensive activity with the maximal drop for systolic blood pressure (SBP) of 43 mmHg at a dosage of 100 mg per kg body weight in spontaneously hypertensive rat (SHR), and antioxidant activities indicated by thiobarbituric acid‐reactive substance values in a liposome‐oxidising system, radical‐scavenging activity and chelation of metal ions (Fe²⁺). The molecular weight of peptides was <1000 Da. Compared to grass carp protein, the peptides separated from enzymatic hydrolysates possessed similar amino acid compositions, but contained higher concentrations of essential amino acids. Moreover, the peptides exhibited excellent solubility at a wide range of pH values from 2 to 10, and lower apparent viscosity than the protein. The peptides separated from enzymatic hydrolysates might be used as a promising ingredient in antihypertensive functional foods and nutraceuticals.