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In this study, surface modification of montmorillonite with three types of cationic surfactants was investigated by adding different levels of surfactants corresponding to the CEC (cation exchange capacity) of montmorillonite; the surfactants were tetradecyl trimethylammonium bromide, cetyl trimethylammonium bromide, and didodecyl dimethylammonium bromide. Moreover, montmorillonite and modified montmorillonites were characterized by X-ray diffraction, Fourier transforms infrared spectroscopy, thermal analysis, contact angle, and zeta potential. Their surface morphologies were also determined by using the field emission scanning electron microscopy. The basal spacing of montmorillonite increased after intercalation of cationic surfactants, while the maximum basal spacing was influenced by increasing the molar mass of the surfactant. Also, for the same surfactant, maximum basal spacing enhanced when the CEC increased from 1:0 to 2:0. The results of Fourier transforms infrared spectroscopy indicated that intercalation of surfactants between montmorillonite layers leads to changes in functional groups of modified montmorillonite. To summarize, we successfully modified montmorillonite, making it a potential nanoadsorbent that could be used for the adsorption of valuable compounds such as phenolic compounds from wastewaters and byproducts of food industries. [ABSTRACT FROM AUTHOR]

Olive by-products are rich sources of phenolic compounds and their valorization is a favorable approach in line with sustainable development goals of the United Nations (UN) organization to promote well-being and production of healthier products; also, to deal with the environmental and economic subjects resulting in more profitability in the olive oil industry. The production of value-added ingredients from these by-products is not extensively exploited on the industrial scale. Drying is a critical pretreatment before extraction that can have a direct impact on the recovery and yield of the available bioactive compounds in olive by-products. In order to produce more stable and high quality phenolic products, encapsulation using spray and freeze drying is used. In this study, the effect of the drying process before and after extraction of bioactive compounds from olive by-products as a valuable source of phenolic compounds is reviewed. In addition, fortification using these ingredients and their incorporation in food formulations is also investigated. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to investigate the effects of nanoliposomes containing crocin and nisin in milk samples as a food model. Therefore, three formulations were prepared and compared, including (1) milk samples containing free nisin and crocin, (2) samples with nanoliposomes containing nisin and crocin, and (3) nisin and crocin-loaded nanoliposomes coated with chitosan. Methods: In order to find the optimum amount of both bioactives within nanoliposomes, analyses of size, polydispersity index (PDI), zeta potential, and encapsulation efficiency were accomplished. Then, the best formulated nanoliposome was evaluated and compared with a solution containing free bioactives and nanoliposomes coated with chitosan using other experiments, including antioxidant and antibacterial activities, viscosity, colorimetric and bacterial growth. Results: The best nanoliposomal system based on the factors of size, PDI, zeta potential, and encapsulation efficiency was related for the nanocarrier with 4 mg crocin, 4.5 mg nisin, and 40 mg lecithin. Based on the results obtained, both nanoliposome (a* = 5.41) and chitosancoated nanoliposome (a* = 5.09) solutions could significantly (P < 0.05) reduce the redness of milk induced by free bioactives (a* = 12.32). However, viscosity of milk in chitosan-coated nanoliposome solution was found to be higher (3.42 cP) than other formulations (viscosity of samples with free bioactives was 1.65 cP and viscosity of samples containing nanoliposome was 1.71 cP). In addition, chitosan-coated nanoliposomes could inhibit the growth of Listeria monocytogenes stronger than other samples. Conclusion: Encapsulation of nisin and crocin in nanoliposomes showed promising results for preserving food safety and quality. [ABSTRACT FROM AUTHOR]

In this study, oil-in-water Pickering emulsions (PEs) were prepared by modified silica nanoparticles (MSNs) with cetyltrimethylammonium bromide (CTAB) using the Taguchi approach. The surface modification of SiO2 nanoparticles (NPs) was performed in different conditions, temperatures, pH levels, and amounts of CTAB as a coating agent, followed by an evaluation of their physicochemical properties. After treatment of the SiO2 NPs, the relationship of the MSNs' surface properties and their efficiency in stabilizing Pickering emulsions was investigated by considering the zeta potential (ZP) and emulsion physical stability as main responses, respectively. Results disclosed were then supported by additional characterization, such as thermogravimetric analysis (TGA), Fourier transform infrared (FTIR) spectroscopy, contact angle (CA), and scanning electron microscopy. Results demonstrated that temperature has the most important role in the treatment of SiO2 nanoparticles, and allows for the identification of the best experimental conditions, i.e., range of zeta potential of MSNs to produce more efficient NPs, as well as the best stabilization of PEs. [ABSTRACT FROM AUTHOR]

Release modeling is an important issue in designing controlled release systems for food bioactive compounds and nutraceuticals in order to elucidate the underlying mechanisms. Adequate knowledge about such mechanisms leads to designing optimal controlled delivery vehicles. The conventional modeling approaches such as mathematical and mechanistic modeling represent considerable information about the release phenomena but the limiting factor in their applicability is the poor possibility of generalization of the curve fitting results. In this study, intelligent and probabilistic models for evaluating the release of food bioactive ingredients from carriers/nanocarriers are reviewed. Stochastic methods such as Monte Carlo (MC) and cellular automata (CA) are developed based on the idea of existing random fluctuations in the release process that can be an alternative to overcome the limitations of the conventional methods. Artificial neural networks (ANNs) are also very efficient when a nonlinear relationship exists between release profiles and formulation and process factors. The release process can be optimized using adaptive neuro-fuzzy inference systems (ANFIS) and genetic algorithms (GAs). In this study, theoretical background and fundamental operating principles of probabilistic methods (MC and CA) and artificial intelligence-based methods (ANNs, ANFIS, GAs) in the field of food bioactive release from carriers/nanocarriers are introduced. Also, some application examples for utilization of such methods are briefly discussed to preset a state of the art for practical application of these models in future food-related applications. [ABSTRACT FROM AUTHOR]

This correction notice is for an article titled "Preparation and characterization of surface-modified montmorillonite by cationic surfactants for adsorption purposes" published in the Journal of Thermal Analysis & Calorimetry. The correction states that the corresponding author, Seid Mahdi Jafari, was affiliated with the Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran, which was initially omitted. The publisher, Springer Nature, maintains a neutral stance on jurisdictional claims and institutional affiliations. The article was authored by Sara Arabmofrad, Seid Mahdi Jafari, Giuseppe Lazzara, Aman Mohammad Ziaiifar, Hoda Shahiri Tabarestani, Ghasem Bahlakeh, Giuseppe Cavallaro, Martina Maria Calvino, and Mehdi Nasiri Sarvi. [Extracted from the article]

This work provides a new perception toward the application of the graphenic-biopolymeric composites as a solid-bed for separation and purification of bioactive compounds. Graphene oxide nanocomposites with functionalized sheets by soluble and insoluble nanocomplexes of chitosan and Arabic gum, were successfully synthesized and employed for the adsorption and purification of crocin, a nutraceutical from saffron. The composites exhibited a nanostructured scaffold with a particle size of 10 nm and experienced an unprecedented increase in the surface area by about 300% and improved d-spacing sheets by 17%. The optimum conditions for crocin separation were temperature = 318 K, stirring rate = 300 rpm, initial concentration = 100 mg L−1 and pH = 6. Under these conditions, the nanocomposites separated 99.1% of crocin in an equilibrium time of 30 min. The adsorption data were best represented by Freundlich isotherm and pseudo-second-order kinetic models. The thermodynamic studies indicated that the crocin adsorption on nanocomposites was an endothermic, spontaneous and physisorption process. The high-performance liquid chromatography (HPLC) analysis revealed that produced nanocomposites adsorbed crocin efficiently from saffron extract with a purity similar to the standard sample. The possible interaction mechanisms between crocin and nanocomposites were electrostatic interactions and hydrogen bonding. [Display omitted] • Graphene oxide nanocomposites with chitosan-Arabic gum were synthesized. • They were employed for the adsorption/purification of crocin from saffron. • The nanocomposites separated 99.1% of crocin in an equilibrium time of 30 min. [ABSTRACT FROM AUTHOR]

New food packaging materials provide an attractive option for the advancement of nanomaterials. The poor thermal, mechanical, chemical, and physical properties of biopolymers and their inherent permeability to gases and vapor have increased this interest. Polymeric materials (matrix) in modern technologies require a filler, which can react/interact with the available matrix to provide a new formulation with improved packaging properties including oxygen permeability, moisture permeability, crystalline structure, barrier properties, morphology, thermal stability, optical properties, anti-microbial characteristics, and mechanical properties. The performance of nanocomposite films and packaging is dependent on the size of the nanofillers used and the uniformity of the nanoparticles (NPs) distribution and dispersion in the matrix. Advancement in nanocomposite technologies is expected to grow with the advent of sustainable, low price, environmentally friendly materials with an enhanced performance. The current review addresses advances in the biopolymeric nanocomposites as alternatives to petroleum plastics in the food packaging industry. It also provides a brief description of biopolymer nanocomposite films and gives general information about different metal NPs with an emphasis on their influence on the emerging characteristics of biodegradable films. The results of recent reports provide a better understanding of the influence of metal NPs in food packaging. [ABSTRACT FROM AUTHOR]

Dietary oils (DOs) from various sources are known to be beneficial functional bioactives in medicinal applications. However, DOs are highly susceptible to light, temperature, and oxygen, rendering them chemically unstable and prone to oxidation. As a result, their use in the food and pharmaceutical sectors is constrained. Nanoencapsulation techniques are widely regarded as highly promising tactics for augmenting the inherent properties and therapeutic impacts of DOs. This article is focused on the utilization of ultrasonically produced biopolymeric nanocarriers (UPNs), along with their advantages and disadvantages, which have demonstrated promising potential for encapsulating various DOs. Furthermore, a full discussion has been carried out on the advanced loading techniques of various DOs using UPNs, particularly protein/polysaccharide-coated nanoemulsions and nanoparticles. These nano-vehicles are considered promising candidates for protecting DOs due to their remarkable features and their capability to enable accurate and efficient delivery to targeted sites. The gastrointestinal fate of protein/polysaccharide-coated nanocarriers is mostly determined by their size, surface characteristics, and physical attributes. UPNs provide a range of desirable properties inherent to biopolymeric nanoparticles, enabling them to provide stability and effective dispersion of DOs in functional food products. Additional research is extremely needed to explore novel possibilities for utilizing DOs-loaded UPNs in the realm of food and beverage applications, with the prospect of eventual commercial viability. [ABSTRACT FROM AUTHOR]

Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental conditions, and also to deliver them appropriately into our body, encapsulation technology has been emerged as a promising solution to achieve these goals. Spray drying is one of the most common and popular techniques for the encapsulation and drying of food ingredients. With the emergence of nanotechnology and its many benefits, scientists have focused on the development of nano-based materials and techniques in the food industry. Bioactive ingredients loaded in nanoparticles and nanocarriers could be applied as helpful nano delivery systems for the production of functional foods and nutraceutical delivery systems. The problem with conventional spray drying is the limited possibility of obtaining powder nanoparticles as the cyclone separating units can not result in collecting those very small particles. Nano spray dryer has been designed successfully to address this issue. This article will focus on the fundamentals of a nano spray drying system and its applications in the food industry. The scientific findings so far confirm that the nano spray dryer technology has been well-practiced in the drying and encapsulation of different food ingredients such as vitamins and minerals, phenolic compounds, carotenoids, and essential oils and fatty acids, although it is still at the beginning. It is possible to produce powder nanoparticles with a uniform size distribution through the ultrasonic atomizer in this system and electrostatic separation unit. A very small volume of sample is needed for this instrument which is a big advantage for expensive raw ingredients. The main challenge is that there is no possibility to conduct pilot or industrial scale experiments with this nano spray dryer system for the commercialization of the relevant products that could be available in the coming years. Image 1 • Spray drying is one of the most common techniques for encapsulation of food ingredients. • The problem with conventional spray drying is limited possibility of obtaining nanoparticles. • Nano spray dryer has been designed successfully to produce powder nanoparticles. • The main challenge is no possibility of pilot/industrial-scale experiments with this system. [ABSTRACT FROM AUTHOR]

Controlled release (CR) systems have emerged as powerful platforms for innovative formulations and dietary designs to enhance the techno-functional performance of bioactive food ingredients both in human body and food products. Generally, the term CR, has developed to indicate delivery systems with optimal control over release rate and performance. However, there are principles and requirements for properly designing the controlled delivery systems in the food sector. This study comprehensively and systematically reviews necessary principals of the release, aiming to provide a robust background for the design of appropriate CR systems. Different release mechanisms and release profiles are described, and the factors affecting the release of food ingredients into the food matrix or digestive tract are also discussed. Accordingly, this paper reveals the ways of designing CR systems and illustrates various potential carriers either for gastrointestinal delivery or techno-functional applications. The use of several nanostructures has been described based on the concepts of CR formulations to encapsulate different food ingredients. Overall, this review highlights the link between the underlying aspects and exemplified evidences that provides insights into the rational design of a controlled delivery formula, which could be beneficial for those who are working in the field of bioactive-loaded carriers and encapsulation systems. Image 1 • Controlled release (CR) systems are powerful platforms for innovative formulations. • The term CR, indicates delivery systems with optimal release rate/performance. • This study provides a robust background for the design of appropriate CR systems. • CR systems are potential carriers for GIT delivery or techno-functional applications. [ABSTRACT FROM AUTHOR]

A liposomal vesicular structure is composed of one or more phospholipid bilayers in an aqueous environment. Liposomes are the most popular carriers used to design a delivery system for different compounds in the pharmacological, biochemical, biological, food, and agricultural sectors. Enzymes are commonly used ingredients in food industries, such as bakery, dairy, and beverages. Nevertheless, they are very sensitive to environmental stresses and harsh processing conditions and it is not possible to have a controlled release profile for their free forms. Fortunately, these limitations can be overcome by loading the enzymes in an efficient encapsulation system such as liposomal carriers. Many studies have indicated that the liposomes can be a proper candidate for encapsulation and delivery of enzymes. In this study, preparation and application of food-grade liposomes for encapsulation of a variety of enzymes have been reviewed and discussed. Particularly, application of enzyme-loaded liposomes for acceleration of ripening in different cheeses and various catalyzed reactions by liposomal enzymes have been covered. [ABSTRACT FROM AUTHOR]

Nanoliposomes are among the most important lipid-based nanocarriers for both hydrophilic and hydrophobic bioactives. In this study, saffron-loaded nanoliposomes were produced by evaluating the influence of lecithin (0.5, 1.0, 1.5% w/w), saffron extract (0.15, 0.33, 0.50% w/w), and sunflower oil (25, 30, 35% w/w) on encapsulation efficiency, creaming stability, size and color indices of nanoliposomes. For each response, a second-order polynomial model with a high R2 value (0.950–0.989) was obtained using multiple linear regression analysis. The creaming stability revealed that when oil and saffron contents are enhanced, lecithin level was not enough for the formation of a stable network (reduction of surface tension) and thus stability was lowered. Dynamic light scattering results demonstrated nanoliposomal size of around 100 nm and polydispersity index (PDI) of 98.12 ± 0.11. Moreover, transmission electron microscopy (TEM) images illustrated spherical particles with a homogenous distribution and smooth surfaces. Also, lecithin level (P < 0.01), and saffron concentration (P < 0.05) significantly influenced the color indices, while sunflower oil content had no significant effect. Overall, the optimization results revealed that 0.15% saffron, 35% sunflower oil, and 1% lecithin was the optimum sample in terms of encapsulation efficiency, size and color indices. Unlabelled Image • Nanoliposomes produced by thermal method were applied to load saffron extract. • Influence of lecithin, saffron content, and oil levels was considered. • Stability, encapsulation efficiency, size and color of nanoliposomes were studied. • Optimum nanoliposome formulated with 0.15% saffron, 35% oil and 1% lecithin. [ABSTRACT FROM AUTHOR]

Although graphene oxide (GO) is a good adsorber, it has a low stability in pure form which can be improved by the development of GO-based composites. In this study, 3D nanostructures with GO, surface-decorated by nanocomplexes of chitosan (CS) and gum Arabic (GA), so called 3D GO-CS/GA nanocomposites were designed. The instrumental analysis confirmed the interaction of complexes with oxygenated functional groups of GO which improved both of d-spacing in 3D sheets by 16%, and GO thickness from 1.0 to 8.1 nm. Also, an unprecedented ~3-fold increase was observed in the surface area of 3D GO-CS/GA compared with single GO. The 3D nanocomposites showed a mesoporous structure with a pore volume of 0.72 cm3/g and a prevailing pore size distribution of about 10 nm. The adjustability of nanocomposite surface charge over pH was another important result. The synthesized nanostructures would be of profound interest for numerous areas including adsorption processes. Unlabelled Image [ABSTRACT FROM AUTHOR]

Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market [ABSTRACT FROM AUTHOR]

Spray drying as a primary powder synthesis tool is not designed to separate particles during the process. Here we report on the simulation, optimization, and development of a customized multi-bin cyclone for a lab-scale spray dryer to segregate particles based on their sizes. Two criteria were chosen to optimize the number of bins, cutoff size, and pressure drop. Accordingly, a non-dimensional factor describing cyclone performance was introduced by investigating which five bins of powder collection were found to render a compromise between competing factors. Spray-dried powders were administered to the cyclone, and deposition of the particles in the bins was recorded. The cyclone could segregate particles with a size resolution as low as 4 μm. For each bin, the data on particle size, morphology, pore attributes, BET surface, and moisture content showed that even within a single batch, there is a broad span of particle properties. Unlabelled Image • A multi-bin cyclone is offered for in-situ sorting of particles based on their sizes. • CFD simulations are conducted to optimize the cyclone design. • Cyclone with five bins are fabricated and deposited powders are characterized. • Within a single batch, variations in particle attributes are observed across bins. [ABSTRACT FROM AUTHOR]

NMR spectroscopy is based on measuring the intensity of electromagnetic radiation, absorbed by active atomic nuclei, in the radiofrequency region. It is considered as a powerful analytical tool for examining e.g. the molecular structures of edible matrices used in the food industry. This technique attracts wide attention due to the quantitative determination of the molecular species. Principally, the applied external electromagnetic field leads to the changes in the resonance frequency of the nuclei which appears as a spectrum. The isotopic forms of 1H and 13C are the commonly considered nuclei in the analysis of food ingredients. Other isotopes including 15N, 17O, 19F and 31P are less frequently assessed. One- and two-dimensional NMR spectroscopies along with imaging are able to deliver a large amount of information on the molecular structure, loading content, encapsulation efficiency, optimum formulations, stoichiometry, structural sensitivity in different conditions, molecular interactions and the dynamics of molecular motions, as well as release properties of ingredients involved in nanoencapsulation systems. Specific emphasis of this study has been placed on diverse applications of one and two-dimensional NMR methods in the characterization of nanoencapsulated food constituents. NMR spectroscopy is nondestructive, noninvasive, highly reproducible, applicable to any type of sample (solid/liquid/semi-solid) and provides a selective analysis methodology for functional groups. As a superlative technique, it can be used for characterizing sensitive nanoencapsulated bioactive agents and their corresponding carriers in different environments without a need for physical separation of ingredients and/or specific treatments. Image 1 • NMR is a powerful tool for examining molecular structures of matrices in food industry. • It can determine encapsulation yield, molecular interactions and molecular motions. • NMR is used for characterizing sensitive loaded bioactives within different carriers. • A brief review of NMR studies in analysis of nanoencapsulated food actives is given. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) have received much attention owing to their remarkable biological activities and health promoting benefits, but they are easily oxidized and chemically unstable as well as having a low resistance to environmental stresses like light, oxygen, and temperature. Furthermore, their physiochemical properties may limit their application as active compounds in food and pharmaceuticals due to some restrictions such as less solubility, poor bioavailability and quick release. Nanoencapsulation techniques can be used for entrapment of essential oils to uphold their original characteristics during processing and to improve their physiochemical properties as well as to enhance their health promoting effects. The prominence of nanocarriers in the arena of nanotechnology cannot be denied. The present article focuses specifically on loading of EOs into biopolymeric nanocarriers, their functionalities and innovative developments in preparation approaches. Additionally, the present state of the art loading of numerous essential oils via biopolymeric nanocarriers have been enclosed and tabulated well. This review highlights the application of EO-loaded biopolymeric nanocarriers into active food packaging being promising antimicrobial and antioxidant agents which have shown practical results in order to retard the oxidation phenomenon as well as microbial growth in different food products. Further studies are needed for exploring the application of EO-loaded biopolymeric nanocarriers into active food packaging to assure their commercial exploitation. Image 1 • Application of EOs is limited due to poor bioavailability, low solubility and quick release. • Nanocarriers can be used to protect EOs during processing, storage and digestion. • This review covers nanoencapsulation of essential oils within biopolymeric nanocarriers. • EO-loaded biopolymeric nanocarriers can be added into active food packaging. • GIT fate of EO-loaded nanocarriers has also been discussed. [ABSTRACT FROM AUTHOR]

Phytosterols are naturally occurring steroid alcohols with excellent nutritional values and wellness effects on lowering both the blood cholesterol and the ratio of the low-density to high-density lipoprotein bound cholesterol in serum. Recently, fortification of foods with these valuable bioactives have gained much attention. But, the bioavailability of phytosterols is very low due to their water-insolubility and high melting point. Different nanocarriers can overcome these drawbacks of phytosterols and protect them against oxidative and detrimental agents. This paper reviews the state of the art of various nanodelivery systems (lipid-based, surfactant-based, biopolymer-based delivery systems and electrospinning/spraying) considering the most commonly methods used for their preparation, beneficial features and disadvantages and some recent studies reported for applying phytosterols as a core or stabilizing agent into various nanocarriers. Many studies have revealed the role of nanoencapsulation in improving the bioavailability of phytosterols. Also, the technological challenges and food safety of nanoencapsulated phytosterols have been investigated. In general, to apply these bioactive compounds into different food products and to prevent their drawbacks, nanocarriers have been proven to be a practical strategy in the food industry. Image 1 • Phytosterols have limited use due to low solubility/bioavailability, high melting point. • Encapsulation within different carriers can improve the efficiency of phytosterols. • Encapsulation can enhance the stability and antioxidant capacity of phytosterols. • Different phytosterols have been used as core/stabilizing agent in various nanocarriers. [ABSTRACT FROM AUTHOR]

Borage seed oil (BSO) is one of the richest sources of γ-linolenic acid and linoleic acid, which are considered to retain plenty of health promoting benefits. However, its application in functional foods and dietary supplements remains limited owing to its superior vulnerability to oxidation. To solve this problem, ultrasound-assisted BSO-loaded nanoemulsions were prepared with modified starch incorporating different concentrations of peppermint oil (PO), as a natural antioxidant. The influence of different PO levels on the mean droplet size, rheology attributes, and oxidative stability of nanoemulsions stored at various temperatures (4, 25, and 40 °C) during 30 days storage was analyzed. In addition, DPPH and ABTS assays were used to determine the antioxidant activity and antioxidant capacity of BSO-loaded nanoemulsions, respectively. The optimized formulation (NE3; 5:5% v/v PO: BSO) exhibited a slight change in droplet size and oxidative stability at all temperatures during storage compared to other formulations. At a concentration of 328.08 μL/mL, formulation NE3 presented the minimum DPPH IC 50 at 40 °C, which was lower than other formulations. The findings of this study revealed that the maximum retained antioxidant capacity (99.42 μg Trolox/mL) was related to NE3 comprising (5:5% v/v PO: BSO) stored at 40 °C for 30 days; which could be accredited to the role of PO as a natural antioxidant in order to improve the oxidative stability of nanoemulsion delivery system. Taken together, co-encapsulation of BSO and PO within nanoemulsions provides novel insights regarding the development of functional foods, dietary supplements and beverages. • Ultrasound-assisted BSO-loaded nanoemulsions were prepared with PGU incorporating diverse concentrations of PO. • Incorporation of PO enhanced the oxidative stability of BSO loaded nanoemulsions during storage. • Different concentrations of BSO and PO influenced the oxidative stability of nanoemulsions. • The optimized formulation NE3 exhibited better physical and oxidative stability during storage. • NE3 was the best formulation owing to its superior physical and oxidative stability properties. [ABSTRACT FROM AUTHOR]

Biodegradable packaging from natural biopolymers can be further enhanced with antimicrobial and antioxidant agents to form active packaging. Plant extracts are attractive components for biodegradable food packaging owing to their natural origin and functionality (antimicrobial/antioxidant activity). Here we demonstrate the effect of bioactive contents of tropical plants and their by-products as promising natural ingredients in the fabrication of biopolymer food packaging. Different parts of tropical plants, such as leaves, flowers, seeds, and roots, can potentially be utilized for new and green packaging systems due to their biological nature. In the food industry, lipid oxidation and microbial spoilage are two problems which reduce the shelf life of food products. It seems that the use of potential bioactive agents in biodegradable packaging is a promising strategy to solve this problem, offering a green alternative to traditional packaging and enhancing the shelf-life of food. Image 1 • Antimicrobial tropical plants mostly disseminate efficiently in bio-active packaging. • Byproducts of tropical plants can impart antimicrobial and antioxidant properties. • Active packaging with natural antimicrobial/antioxidant agents enhances food shelf life. [ABSTRACT FROM AUTHOR]

Solid particles with certain characteristics, including desired wettability, and size have been shown as an alternative for conventional emulsifiers. They induce a form of stabilization known as Pickering to prepare emulsions. Much of the research has been conducted on the exploration of food grade particles and among those phytoparticles have attracted a great demand. Pickering emulsions as promising delivery systems could be potentially employed for the formulation of novel colloidal dispersions containing both lipophilic and hydrophilic bioactive compounds. In this article, the initial focus is on the fundamental principles of Pickering stabilization followed by an overview of recent research dealing with the fabrication of food grade Pickering emulsions stabilized by phytoparticles. Finally, relevant food applications of such emulsions are given. Plant derivatives such as proteins, polysaccharides, and their mixture as well as waxes have been the subject of several studies to encapsulate common bioactive compounds. Plant-derived particles have been found to effectively stabilize emulsions against different physical and chemical deteriorations, including coalescence, Ostwald ripening, and lipid oxidation. These surfactant-free systems are currently gaining an increased interest due to their techno-functional, health-promoting, economic, biocompatibility and sustainability characteristics. Image 1 • Solid particles induce a form of stabilization known as Pickering to prepare emulsions. • Plant derivatives such as proteins, polysaccharides, and waxes are good candidates. • Fabrication of food grade Pickering emulsions stabilized by phytoparticles was reviewed. • Also, relevant food applications of such emulsions are given. [ABSTRACT FROM AUTHOR]

The conventional heat transfer fluids are widely considered to be one of the leading causes of the poor performance of heat transfer equipment, increasing the energy costs. For this issue to be fixed, nanofluids have been introduced as potential alternatives to the conventional fluids due to their capability to enhance the overall heat transfer coefficient. Besides, in the food industry, nanofluids can improve the food products qualitatively by reducing the processing time. In the current review, nanofluid properties, their benefits and downfalls, and their preparation have been briefly described. Also, their application in different heat exchangers, along with their applicability in the food industry for the optimization of thermal processing unit operations, have been studied for the first time. Nanofluids have a higher thermal conductivity and viscosity in comparison to the base fluids. Higher viscosity deteriorates the process efficiency by increasing the pressure drop and pumping power. In order to minimize the effect of viscosity, an optimum concentration for each nanofluid should be obtained. Regarding the food industry, a significant reduction in processing time and better retention of food quality and bioactive compounds have been reported by using nanofluids in thermal processing operations such as pasteurization. • Inefficient heat transfer is one of the biggest problems in various industries. • Nanofluids are alternatives to conventional fluids due to their enhanced properties. • Food products are processed in a shorter time by nanofluids, a better quality is expected. • In this review, nanofluid properties, benefits/downfalls, and applications are described. [ABSTRACT FROM AUTHOR]

In this research, date powder was produced by drying aids including Tween 80, pectin, and whey protein concentrate (WPC) at different pH values (5.0, 6.5, 8.0, and 9.5) and using a spray drier at different temperatures (160, 170, 180, and 190 °C); then moisture content, solubility, hygroscopicity, bulk density, and total phenolic compounds (TPC) were determined and their correlation with structural characteristics of date powder was analyzed by Taguchi method. Interactions of pectin-surfactant, and pectin-WPC were more effective on moisture and bulk density of date powder, respectively. Although hygroscopicity of different treatments was in narrow range of 25–29%, temperature had the highest impact on TPC; beyond 170 °C, TPC of date powder decreased. Treatment No. 7, with the highest WPC level and pH values of 5, maintained the highest TPC content (701 mg 100 g−1) in date powder. SEM images revealed that pH = 9.5 and lower temperatures led to smaller particles. Scanning Electronic Microscopy (SEM) analysis of date powder microstructures. Image 1 • Date powders with low moisture content were produced successfully by spray drier. • Total phenolic compounds of date syrup was conserved after converting it into date powder. • pH value plays a determining role in particle size of date powder. • Temperature was the most important factor in determining different properties of date powders. [ABSTRACT FROM AUTHOR]

Highlights: The most common chemical treatments of cellulose to synthesize nanostructured cellulose are highlighted. Various surface modifications of cellulose to develop non-leaching and durable antibacterial materials are discussed. Biocompatibility and antibacterial performance of non-leaching surface-modified cellulosic materials along with their current challenges are discussed.As the most abundant biopolymer on the earth, cellulose has recently gained significant attention in the development of antibacterial biomaterials. Biodegradability, renewability, strong mechanical properties, tunable aspect ratio, and low density offer tremendous possibilities for the use of cellulose in various fields. Owing to the high number of reactive groups (i.e., hydroxyl groups) on the cellulose surface, it can be readily functionalized with various functional groups, such as aldehydes, carboxylic acids, and amines, leading to diverse properties. In addition, the ease of surface modification of cellulose expands the range of compounds which can be grafted onto its structure, such as proteins, polymers, metal nanoparticles, and antibiotics. There are many studies in which cellulose nano-/microfibrils and nanocrystals are used as a support for antibacterial agents. However, little is known about the relationship between cellulose chemical surface modification and its antibacterial activity or biocompatibility. In this study, we have summarized various techniques for surface modifications of cellulose nanostructures and its derivatives along with their antibacterial and biocompatibility behavior to develop non-leaching and durable antibacterial materials. Despite the high effectiveness of surface-modified cellulosic antibacterial materials, more studies on their mechanism of action, the relationship between their properties and their effectivity, and more in vivo studies are required. [ABSTRACT FROM AUTHOR]

Chilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was −18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at −18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil. [ABSTRACT FROM AUTHOR]

Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140–170 °C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), microstructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170 °C showed the highest TPC (5.2 mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5 mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs 700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability. Unlabelled Image • Eggplant peel extract was successfully microencapsulated by spray-drying process. • Antioxidant properties of spray-dried extract were influenced by drying parameters. • Spray-dried particles had a matrix-type structure. • Maltodextrin was better carrier than gum arabic for preservation of natural color. • The fortification with 1.5% powder improved the color and overall acceptability. [ABSTRACT FROM AUTHOR]

In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications. [Display omitted] • High purity sago amylose fractions obtained by selective precipitation (n -butanol solvent) • Amylose fractions separated presented as a V-type polymorph • V-sago amylose presented higher aggregation than corn amyloses. • Torus and spheroid spherulite shapes of amylose chains observed with different roughness. • The amylose origin is one of the influencing factors on its structural and functional properties. [ABSTRACT FROM AUTHOR]

In the present work, a comprehensive study was carried out to better understand the molecular characteristics of amylose extracted from sago starch, using butanol as the extraction solvent. The sago derived amylose was compared with amylose extracted from corn starch and both characterized through different techniques, i.e. size exclusion chromatography, X-ray diffraction (XRD), Fourier transform infrared spectroscopy, Raman spectroscopy, Scanning electron microscopy, Atomic force microscopy and Zeta potential measurements. The purity of the amylose extracted from sago and corn was 99.20 % and 93.46 %, respectively. From XRD results, it was revealed that sago amylose had more crystallinity with high thermal stability compared to corn amylose. Based on Raman spectra, single and double helices formed in both extracted amyloses, but due to their intrinsic differences, the intensities associated with these helices varied for sago and corn amylose. Purified amyloses were shown to have two different forms of spherulite morphology: torus and spherical shapes with varying degrees of roughness. Our findings demonstrated that sago starch is a novel and low-cost source for supplying amylose, a promising polymer for different applications. [Display omitted] • High purity sago amylose fractions obtained by selective precipitation (n -butanol solvent) • Amylose fractions separated presented as a V-type polymorph • V-sago amylose presented higher aggregation than corn amyloses. • Torus and spheroid spherulite shapes of amylose chains observed with different roughness. • The amylose origin is one of the influencing factors on its structural and functional properties. [ABSTRACT FROM AUTHOR]

The stability and retention of the bioactive-loaded nanocarriers along their pathway through the gastric conditions and their following controlled disassembly within the intestine is very crucial in terms of the nutritional value. The purpose of this study was to encapsulate the orange peel oil containing 92% limonene inside the amylose nanostructures via the combination of mechanical (sonication) and thermal means. Later, the stability and release trend of limonene was analyzed by employing dialysis bags in the simulated media of stomach and intestine. The amylose nanocarriers loaded with limonene demonstrated a high stability against the extra acidic conditions and after 2 h of incubation at 37 °C, less than 5% of the encapsulated limonene was released from the nanocarriers. At the first part of the small intestine, a burst release was observed for the entire formulations of the fabricated nanocarriers and subsequently a controlled and retarded release in a 6-h time period from 34 to 79% of the total limonene content was variable between different formulations. Mathematical models of zero order, first order, Higuchi, Peppas, and Weibull along with fuzzy logical intelligent modeling were used to evaluate the release trend. Among the whole mathematical models, the Peppas model had the highest coefficient of determination (R = 0.98) considering the release trend of limonene. The fuzzy logic with the coefficient determination of higher than 0.99 introduced a more comprehensive and a quicker strategy to model the controlled release pattern of limonene-loaded amylose nanocarriers. Image 1 • Limonene was successfully loaded inside the amylose nanostructures. • Limonene-loaded nanocarriers showed a high stability in simulated gastric conditions. • At the first part of the small intestine, a burst release was observed. • Among the whole mathematical models, the Peppas model had the highest fit. • The fuzzy logic with the R > 0.99 revealed a more accurate prediction of release. [ABSTRACT FROM AUTHOR]

Recently, cellulose nanocrystals (CNCs) have attracted a significant interest in different fields including drug delivery, biomedical, and food applications. In this study, homogenization-ultrasonication as a non-hazardous, time-saving, and organic solvent free technique was applied for fabrication of CNCs from cotton linter, containing over 90% cellulose. First, acid hydrolysis was applied on raw cellulose using sulfuric acid at 55, 60 and 65% for 3, 5 and 7 min and at various homogenization speeds. Final CNCs were produced by ultrasonication (350 W) for 3 min. The physicochemical properties of CNCs, particle size, X-ray diffraction (XRD) pattern, Fourier Transform Infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), atomic force microscopy (AFM) and transmission electron microscopy (TEM) were studied. Production yield of CNCs was 59–72%, and their water holding capacity was two times higher than raw cellulose. The average length of CNCs was 133 nm with a width of 10 nm and the XRD pattern revealed a 82% crystallinity degree. The FTIR spectrum detected almost similar frequencies in the raw and crystalline cellulose, while intensity of CNC peaks was reduced. TEM results showed rod-like CNCs with a length of 229 nm. TGA results also showed that thermal stability of CNCs was reduced compared to raw cellulose. Unlabelled Image • Production of cellulose nano-crystals (CNCs) from cotton was optimized. • Production yield of CNCs was about 59–72%. • Water holding capacity of CNCs was two times higher than the raw cellulose. • Particle size of CNCs was approximately 133 nm. [ABSTRACT FROM AUTHOR]

In this study, a ternary nanocomposite comprising graphene oxide and carbon loaded with zero‐valent iron nanoparticles was developed as a promising nanoadsorbent, especially for polyphenols available in food industry by‐products. The fabricated nanoadsorbents were characterized in terms of structural, morphological, and chemical attributes. Zero‐valent iron nanoparticles (nZVI) were produced by a modified method leading to the formation of nanoparticles below 50 nm. Also, active carbon was transformed to a needle‐like shape instead of its native shape so that the active surface area was drastically increased which favors the higher adsorption process. Moreover, the space between graphene oxide sheets was enhanced by ultrasonication so that more active carbon and nZVIs could be oriented between these sheets. Finally, the FTIR and Raman data demonstrated the formation of O‐H stretching groups and a D/G value of 0.85 corresponding to the maintenance of a desired structure of the graphene oxide sheets, respectively. To summarize, the developed nanocomposites can be employed as a promising tool for the adsorbance of food and beverage industry by‐products, especially polyphenols. [ABSTRACT FROM AUTHOR]

The development of energy saving methods and energy storage materials is an emerging hot topic in various fields including the food industry. Thermal energy storage can be accomplished through formulation and application of phase change materials (PCMs). Micro/nanoencapsulation of PCMs is an efficient method for increasing their thermal conductivity, barricades their feasible interaction with the surrounding matrix, and leaks during the melting operation, which lead to an increase in the thermal efficiency of the system. In this study, we have tried to present a comprehensive review on types and properties of PCMs, encapsulation techniques of micro/nano PCMs, and applications of PCMs in the food industry and future outlook. Application of thermal energy storage through formulation and use of PCMs is a feasible solution for storage/release of energy. In order to apply PCMs more efficiently, it is necessary to encapsulate them before their application in the final process/product such as incorporating PCMs into packaging structures and refrigeration equipment because of the solid-liquid phase changes. Moreover, micro/nanoencapsulation methods of PCMs are classified into three categories; i.e., chemical (such as suspension polymerization, emulsion polymerization, mini-emulsion polymerization, in Situ polymerization, interfacial polymerization, etc.), physicochemical (such as coacervation, sol-gel encapsulation, etc.), and physicomechanical (such as spray drying, electrohydrodynamic processes, etc.) techniques. Also, the PCMs-assisted packaging is an innovative field of interest for energy storage/release systems to adequately coat or control temperature sensitive food products in various conditions, and could be applied in smart food packaging or pharmaceutical packaging. Image 1 • The development of energy saving methods is an emerging hot topic in the food industry. • Thermal energy storage can be accomplished through phase change materials (PCMs). • Micro/nanoencapsulation of PCMs is an efficient method to increase their performance. • PCM packaging is an innovative approach for temperature-sensitive food products. [ABSTRACT FROM AUTHOR]

Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications. Unlabelled Image • Nanostructures improve techno-functional activities of encapsulated bioactive agents. • High-intensity ultrasound is an effective technology to generate bio-based nanostructures. • Nanocarriers based on surfactants, lipids, and biopolymers are formed by sonication. • GIT fate and safety issues of ultrasonically prepared nanostructures are discussed. [ABSTRACT FROM AUTHOR]

Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients. Unlabelled Image • Gums have broad applications in formation of different nanostructures. • Gum nanostructures are nanoemulsions, nanoparticles, nanocomplexes, and nanofibers. • Gum nanostructures could be used for encapsulation of food bioactive ingredients. • Common gums for nanoencapsulation are Arabic gum, carrageenan, xanthan, tragacanth. [ABSTRACT FROM AUTHOR]

In recent years, the problem of vitamin D deficiency has been echoed by extensive researches. Nutritionists believe that fortification of food products through this micronutrient is the best approach to solve this problem. In this study, properties of yogurt powders fortified with nano-liposomal encapsulated vitamin D were evaluated. The Taguchi method was deployed to design the treatments (16 runs) with 5 independent variables including temperature (160–190 °C), milk protein concentrate (0–3%w/w), modified starch content (0–3%w/w), gum Arabic (0–3%w/w) and maltodextrin (10–25%w/w), each at 4 levels. Dependent variables comprised of moisture content, solubility, colour and production (drying) yield. Analysis of our data revealed that the contribution order of different independent variables on responses was as follows: milk protein concentrate (30%), modified starch (28%), maltodextrin (22%), temperature (17%) and gum Arabic (3%). The average particle size of nano-liposomes containing vitamin D was about 120 nm. Also, SEM micrographs showed that addition of maltodextrin caused spherical powder particles with an even distribution in the matrix including yogurt and drying aids while incorporating milk protein concentrate, gum Arabic and modified starch brought about shrinkage as well as unevenness in the shape and size of powder particles. [ABSTRACT FROM AUTHOR]

Application of food proteins as a tool to form nanostructures (especially nanotubular shapes) has been an interesting topic for both the food and pharmaceutical sectors. Organic and protein nanostructures have better biocompatibility and biodegradability compared to inorganic counterparts like carbon nanotubes; in addition, they can undergo surface modifications. Several organic nanotubes have been developed, meanwhile, the engineered protein nanotubes in the food science have been prepared from α-lactalbumin, ovalbumin, cyclic peptide nanotubes, collagen, bovine serum albumin, lysozyme and hydrophobins which are of great interest to be applied in the food industry considering their outstanding properties. This revision underlines the production of protein nanotubular structures and their applications as well as introducing the in silico studies which is a novel field in predicting the interactions of proteins with different molecules before running experimental tests and finally exploring the safety of protein nanotubes. Protein nanotubes have several advantages over other morphologies, such as the functionalizing ability of both the outer and inner layers, enabling an efficient delivery and controlled release and their ability as gelling agents. Also, regarding their natural source in foods, they are promising alternatives to carbon nanotubes. Unlabelled Image [ABSTRACT FROM AUTHOR]

This paper aims to overview recent advances in utilization of various hydrocolloids in some dairy products. Different biopolymers including polysaccharides and proteins or both have been applied in dairy formulations to improve their texture, rheology, physicochemical properties, and sensory attributes for meeting the consumer demands. In this section, explanations have been given about the common hydrocolloids and their functions, then proceeds by expressing the interactions/complexes between hydrocolloids and proteins, particularly casein micelles in dairy products. Finally, several examples considering the application of hydrocolloids in common dairy products including acidified milk, cheese, ice cream, and yogurt are discussed. The main approach of this study is to critically discuss the techno-functionality of hydrocolloids in dairy matrices based on the interactions between proteins and polysaccharides and the factors affecting them, including pH, temperature, ionic strength, chemical structure and concentration of hydrocolloids. In this paper, effects of several hydrocolloids, including carrageenan, locust bean gum, gelatin, xanthan, carboxyl methyl cellulose, and pectin, along with their complexes with proteins on techno-functional properties of dairy products are discussed. It has been revealed that the key issues when applying different hydrocolloids in dairy formulations is improving their physical properties, including syneresis, zeta potential, gelation, thickening capacity, stability, and rheological properties. Image 1 • An overview of applying hydrocolloids in some dairy products has been presented. • Hydrocolloids could alter the techno-functional properties of dairy products. • Protein–polysaccharide interactions affect the structure of dairy products. • Co-solubility, segregation, and complexation occur in dairy proteins-hydrocolloids. • Variables of pH, temperature, ionic strength, and concentration are important here. [ABSTRACT FROM AUTHOR]

Abstract Encapsulation of fatty acids/fish oils within complexes could overcome low water solubility and oxidation susceptibility of these essential oils when considering their incorporation into food products; besides, it can mask their undesirable flavour and odour. So, in this research, nanoencapsulation of omega-3 (ω 3) fatty acids by gelatin-gum Arabic complexes was optimized through response surface methodology (RSM). The effects of three independent variables including gelatin concentration (33–66%), ω 3 concentration (10–30%), and homogenization speed (10,000–20,000 rpm), on different responses i.e. particle size, moisture content, colour values, free oil, encapsulated oil, and encapsulation efficiency were determined. It was revealed that homogenization speed had the highest impact on particle size; at 10,000 rpm, the smallest nanocapsules with (26–114 nm) were produced. Moisture content of dried nanocapsules was between 4.2 and 7.3%, and gelatin concentration was the most important factor. Similarly, colour values were mostly affected by gelatin concentration and increasing gelatin ratio lowered L values and raised b values of powders. Encapsulation efficiency of powder particles was between 69.74 and 98.41%, and homogenization speed had the highest effect on this response (P < 0.01). SEM graphs revealed that the nanocapsules had rather smooth and fragile surfaces, with some porous structures. Graphical abstract Image 10890 Highlights • The soluble complexation, caused suitable nanoscale carriers for fish oil. • The optimum gelatin-GA complexation led to the highest encapsulation efficiency. • Nanocapsules having ω 3 fatty acids could be produced successfully to enrich food products. [ABSTRACT FROM AUTHOR]

Abstract Our main goal was to encapsulate oleuropein within double nano-emulsions stabilized by pectin-whey protein concentrate (WPC) complexes and prepared by sonication. Five independent variables including surfactant (Span) content, WPC and pectin content, ratio of inner to outer phase, and pH were considered along with size of emulsion droplets, zeta potential, and encapsulation efficiency as the dependent variables. Optimum conditions were determined as, 8% WPC, 1.97% pectin, 8.74% Span, 1:4 ratio of inner to outer phase and pH = 6.1. After 28 days storage, double emulsions loaded with oleuropein (260, 520, 780 and 1040 μg/mL) released approximately 39.9, 40.2, 42.2 and 42.9% of their total content. The results of oleuropein release after 28 days determined by HPLC (40.4%) were consistent with those obtained spectrophotometrically (42.9%). To produce double emulsions with the highest load, samples with 1040 (μg/mL) oleuropein were produced according to the optimum conditions and a droplet size of 191 nm, zeta potential of −26.8 mV, and encapsulation efficiency of 91% was achieved. SEM results showed particles with smooth, relatively spherical, somewhat asymmetrical surfaces with a size range of 100–200 nm compatible with dynamic light scattering results. Graphical abstract Image 1 Highlights • Oleuropein was successfully encapsulated within double nano-emulsions. • WPC-pectin complex could successfully protect oleuropein. • Emulsion droplet size of double emulsions was in the range of 200 nm. • A controlled release of oleuropein during 28 days storage was well achievable. [ABSTRACT FROM AUTHOR]

The extraction of anthocyanins from saffron (Crocus sativus) flower's tepal by microwave‐assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin‐3‐glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis. [ABSTRACT FROM AUTHOR]

Abstract Water-in-oil-in-water (W 1 /O/W 2) double emulsions are one of the most efficient nutraceutical delivery systems. Our main objective was to compare some emulsion properties of double nano-emulsions loaded with gallic acid in W 1 phase. Polyglycerol polyricinoleate (PGPR), and pectin-WPC or/Tween 80 were applied as emulsifiers in W 1 -O and O-W 2 interfaces, respectively. Our results revealed that complex of pectin-WPC had the same resistance against sedimentation and creaming as Tween 80. The particle size of double emulsions produced by Tween 80 and pectin-WPC were in the range of 98–577 and 100–1520 nm, respectively. Z-potential of double emulsions prepared with pectin-WPC were more negative than −30 mV; so they were more stable during the long term storage. The optimum conditions for preparing WPC-pectin stabilized delivery systems were determined as 5, 75 and 20 (wt. %) PGPR, soybean oil and deionized water, respectively for internal W 1 /O nano-emulsion; and 1, 4, 79 and 16 (wt. %) pectin, WPC, deionized water, and internal nano-emulsion, respectively for the W 1 /O/W 2 emulsions. Student's t-test analysis revealed that except for z-potential, there were no significant differences between emulsifiers (pectin-WPC and Tween 80). The present study demonstrates that pectin-WPC complex can be used as an appropriate emulsifier comparable with Tween 80 for stabilizing double emulsions. Highlights • Gallic acid was successfully loaded within double nano-emulsions. • Size of W 1 /O emulsions was 15.1 and 17.4 nm for 5% and 4% PGPR. • Production of highly stable nano-emulsions for 20 days storage was well achievable. • Particle size of double emulsions obtained from the SEM was about 100–200 nm. [ABSTRACT FROM AUTHOR]

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly (P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL−1 for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL−1 for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (107 cfu g−1) at the end of the storage period. [ABSTRACT FROM AUTHOR]

Abstract Date powder is a promising choice for replacement of white sugar in food formulation, especially due to its natural nutritious substances. In this research, for the first time, the impact of biopolymer complexes on microstructural properties of date powder was studied. So, effects of different concentrations of whey protein concentrate (WPC), pectin, and Tween 80 as well as pH values and temperatures on properties of date powder obtained by spray drying were surveyed through Taguchi approach. Drying yield and color of date powders were measured and microstructural characteristics of date powder were assessed by Fourier transform infrared, differential scanning calorimetry, and scanning electronic microscopy to detect critical changes, e.g. new emerging bonds, ascribed to different drying variables. High drying yield of 70% was achieved when WPC maximized and pH value kept at 5.0. Fourier transform infrared analysis revealed that the temperature of 170 °C and WPC level of 10% played crucial role in obtaining distinctive structure and hydrogen bonds between pectin and WPC of date powder. While glass transition temperatures of date powders were varied between 32.5 and 55.8 °C, higher glass transition temperatures seemed to be due to thermal shields caused by either film formation of WPC (in some treatments) or more protein-polysaccharide complex formation (in other treatments). Considering all parameters, 1% surfactant, 5% pectin, 10% WPC at drying temperature of 170 °C and pH value of 8.5 were determined as optimum values. Highlights • Effect of WPC-pectin complex on drying quality was surveyed for the first time. • Effect of WPC level on microstructure of date powder seems to be critical. • Pectin had the highest effect among all variables on production yield of date powder. • WPC shows distinctive thermal protection for date powders at its isoelectric point. [ABSTRACT FROM AUTHOR]

To study the kinetics of color degradation, the tomato paste was designed to be processed at three different temperatures including 60, 70 and 80 °C for 25, 50, 75 and 100 min. a/b ratio, total color difference, saturation index and hue angle were calculated with the use of three main color parameters including L (lightness), a (redness-greenness) and b (yellowness-blueness) values. Kinetics of color degradation was developed by Arrhenius equation and the alterations were modelled with the use of response surface methodology (RSM). It was detected that all of the studied responses followed a first order reaction kinetics with an exception in TCD parameter (zeroth order). TCD and a/b respectively with the highest and lowest activation energy presented the highest sensitivity to the temperature alterations. The maximum and minimum rates of alterations were observed by TCD and b parameters, respectively. It was obviously determined that all of the studied parameters (responses) were affected by the selected independent parameters. [ABSTRACT FROM AUTHOR]

Abstract Cellulose nanocrystals (CNCs) have novel and diversified applications in different fields including packaging and nanodelivery systems. This study was dedicated to fabricate CNCs from walnut shell as an abundant source of agricultural byproducts using alkali/acidic hydrolysis method. Moreover, homogenizer and ultrasound devices were applied to produce the CNCs with minimum hazardous solvents in the preparation steps. The physicochemical characteristics of CNCs, such as color, size, yield, and swelling capacity plus their characterization using X-ray diffraction (XRD), thermogravimetric analysis (TGA) and Fourier-transform infrared spectroscopy (FTIR) were studied. The mean equivalent spherical diameter of the fabricated CNCs was about 130 nm and the production efficiency was 91.5%. Besides, the swelling capacity of CNCs was 1.5-fold of cellulose with a swelling of 400%. The crystallinity degree of the cellulose obtained from walnut shell was 49%, which was improved following acidic and alkali hydrolysis (60%). TGA analysis revealed that the thermal stability of the CNCs was lower than cellulose; moreover, the FTIR results demonstrated that there is not a considerable difference between normal cellulose and CNCs. Overall, it was concluded that walnut shell-derived CNCs have the potential to be employed as promising nanocarriers in different sectors, especially in the food and drug delivery sectors. Graphical abstract Unlabelled Image Highlights • Walnut shells were used as a cost-effective source for production of CNCs. • CNCs produced via acid hydrolysis combined with sonication and homogenization. • Mean equivalent spherical diameter of CNCs was 130 nm. • The crystallinity index of CNCs was higher than crude cellulose from walnut shell. • CNCs showed a lower degree of thermal stability than normal cellulose. [ABSTRACT FROM AUTHOR]

The main aim of this study was to evaluate the effects of shortening common thermal processing through nanofluids on quality of tomato juice for the first time. For this purpose, three different temperatures (between 70 and 90 °C), nanoparticle concentrations (between 0 and 4%) and time (between 30 and 90 s) were selected for thermal processing of tomato juice in a shell and tube heat exchanger through central composite design. The findings indicated that while 4% nanoflluid at 30 °C for 30 s led to the best lycopene retention (96%) of tomato juice, hot water treatment (0% nanoparticle concentration) at 90 °C for 90 s resulted in the lowest lycopene retention (67%). The durations required for product to reach a certain temperature were dwindled and treated samples experienced lower color drops when higher nanoparticle concentrations were applied; a*/b* indices at 80 °C were 1.7, 1.8 and 1.9 for 0, 2 and 4% nanoparticles, respectively; indeed, higher nanoparticle concentration, and lower temperature and time led to higher lycopene retention and, as a consequence, higher a*/b* values. The effect of time on pH and acidity indices was not significant while temperature influenced those parameters significantly. Based on the indices considered, if temperature, concentration and time are set at 70 °C, 4% and 30 s, the best responses will be obtained. [ABSTRACT FROM AUTHOR]

Background Understanding the mechanisms underlying the drying processes has a critical role in dehydration of food and agricultural products. Advanced computer modeling and simulation techniques can help in developing new dryers, modification of current systems, energy saving and process optimization. Also the most important parameter during the drying food products is food quality (moisture content, crack formation, case hardening, etc.) which can be enhanced through using appropriate modeling. Computational Fluid Dynamics (CFD) is a well-known modeling technique which has received more attention in the food industry in the recent years. Hydrodynamics of fluid flow, heat and mass transfer during drying can be predicted using CFD. Scope and Approach This article reviews fundamentals, merits and shortcomings of CFD in the drying process modeling with a special focus on dehydration of food products. Since the drying is a growing unit operation, there is an emphasis on investigation of CFD utilization in modeling emerging drying processes of food products such as microwave assisted drying, infrared and superheated steam drying besides conventional convective drying systems notably in recent 5 years. Key Findings and Conclusions CFD has been considered as a promising method which could help developing the design of new dryers, enhancing current dryers and the most important aspect of utilization of this method in the food industry research and development is “food quality” improvement. [ABSTRACT FROM AUTHOR]

The main goal of this study was to prepare bionanocomposites by combination of gelatin (10% w / v ), k-carrageenan (0.5%) and nano-SiO 2 (1, 3 or 5%). Then, mechanical properties (tensile strength, elongation at break, Young's modulus), gas permeability (water vapor, oxygen), water solubility, color, UV–vis transmission/absorbance, water vapor adsorption isotherms and Fourier transform infrared (FTIR) analysis of nanocomposites were evaluated. As the results indicated, inclusion of nano-SiO 2 (at each level) could increase tensile strength and Young's modulus significantly, with the latter becoming nearly 110% higher at 5% nanoparticle level compared with gelatin-carrageenan biocompostes. Furthermore, incorporation of 5% nano-SiO 2 could decrease water vapor permeability of biocomposites from 8.9 to 1.6 × 10 −11  g m −1  s −1  Pa −1 and their oxygen permeability from 226 to 97 cm 3  μm m −2  day −1  atm −1 . Water vapor adsorption isotherms revealed that the water activity of 0.5 was the critical point beyond which the difference in equilibrium moisture content between nanoparticle-incorporated films and biocomposites increased considerably. Besides, this research demonstrated that including 5% of nano-SiO 2 is a good solution to delay UV light driven reactions as it elevated absorbance of UV light (220 nm) by biocomposites up to 4 times. [ABSTRACT FROM AUTHOR]

d -limonene as a volatile compound is widely used in the food flavorings and it is chemically unstable in the presence of air, light, moisture, and high temperatures. Biopolymer nanocomplex formation between negatively charged polysaccharides and positive proteins is a novel encapsulation technology for protecting of bioactive components. In this study, d -limonene was nanoencapsulated with whey proteins (4, 6 and 8% w/w), and pectin (0.5, 0.75 and 1% w/w) at different pH values (3, 6 and 9). Our results revealed that nanocomplexes prepared with 4% WPC and 1% pectin in pH = 3 had the lowest stability and highest viscosity as well as the highest L* which was selected as the optimum treatment. Atomic force microscopy images showed the morphology of these WPC-pectin nanocomplexes as spherical nanoparticles with an average size of 100 nm. The encapsulation efficiency was determined to approximately 88%. Results of dynamic light scattering for produced nanocomplexes loaded with d -limonene revealed a particle size of about 160 nm and a zeta potential of −0.53 mV. It was found that a ratio of 4 to 1 between WPC and pectin came up with the highest complex formation. [ABSTRACT FROM AUTHOR]