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The most commonly used vesicular systems in the food industry include liposomes, niosomes, phytosomes, or transfersomes. This review focuses on showing how nano-vesicular carriers (NVCs) amend the properties of bioactive compounds (bioactives), making them suitable for food applications, especially functional foods. In this research, we elaborate on the question of whether bioactive-loaded NVCs affect various food aspects such as their antioxidant capacity, or sensory properties. This review also shows how NVCs improve the long-term release profile of bioactives during storage and at different pH values. Besides, the refinement of digestibility and bioaccessibility of diverse bioactives through NVCs in the gastrointestinal tract is elucidated. NVCs allow for stable vesicle formation (e.g. from anthocyanins) which reduces their cytotoxicity and proliferation of cancer cells, prolongs the release bioactives (e.g. d-limonene) with no critical burst, reduces the biofilm formation capacity of both Gram-positive/negative strains and their biofilm gene expression is down-regulated (in the case of tannic acid), low oxidation (e.g. iron) is endured when exposed to simulated gastric fluid, and unpleasant smell and taste are masked (in case of omega-3 fatty acids). After the incorporation of bioactive-loaded NVCs into food products, their antioxidant capacity is enhanced, maintaining high encapsulation efficiency and enduring pasteurization conditions, and they are not distinguished from control samples in sensory evaluation despite the reverse situation about free bioactives. [ABSTRACT FROM AUTHOR]

Abstract Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour. [ABSTRACT FROM AUTHOR]

We describe colorimetric electrospun nanosensors designed to work at temperatures of 35–36°C. The mode of operations is based on a combination of the ability of dithizone to exhibit appropriate color and cholesteric liquid crystals presenting a wide range of melting points at various mixing ratios. To this end, different levels of dithizone (IUPAC name 1‐anilino‐3‐phenyliminothiourea), different ratios of cholesteric liquid crystals to cellulose acetate and cholesteryl oleyl carbonate to cholesteryl nanoate were defined as independent variables and the total color difference was considered as the response in the response surface methodology approach. The results showed that the range of color palette changes of the designed samples was diverse and could be applied to different products. As a case study, the applicability of the sensor was evaluated on the 4‐month shelf life of pistachio nuts at 35°C whilst the spoilage criteria were reconciled with the color changes in the designed sensor. [ABSTRACT FROM AUTHOR]

This study aimed to utilise and optimise the millifluidic and dripping encapsulation technique to develop and characterise the oil-core capsules. Sodium alginate with Tween-20 (continuous phase) and sunflower oil (dispersed phase) were used in millifluidic system. After determining the surface and interfacial tensions and flow behaviour parameters, flow rates of phases and concentrations of alginate and Tween were optimised by the Taguchi method. The flow regime of droplets was also evaluated. Optimised millicapsules were characterised concerning morphology, dimension, encapsulation efficiency, SEM, FTIR and, DSC results. Dripping flow regime during droplet formation was observed. Reducing the interfacial tension between the continuous and dispersed phases resulted in about a 10.18% reduction in diameter. Optimised millicapsules depicted spherical shape (0.03 ± 0.01) with 3.95 ± 0.05 mm size and 97.5 ± 0.2% encapsulation efficiency. The FTIR and DSC results confirmed the entrapment of oil. Millifluidic and dripping method effectively encapsulated sunflower oil in core-shell capsules. [ABSTRACT FROM AUTHOR]

Electrospraying is a potential answer to the demands of nanoparticle fabrication such as scalability, reproducibility, and effective encapsulation in food nanotechnology. Electrospraying (and the related process of electrospinning) both show promise as a novel delivery vehicle for supplementary food compounds since the process can be carried out from an aqueous solution, at room temperature and without coagulation chemistry to produce matrices or particulates in the micro- and nano-range. The presentation of core materials at the nanoscale improves target ability to specific areas of the digestive tract and gives improved control of release rate. Adoption of these electrohydrodynamic atomization technologies will allow the industry to develop a wide range of novel high added value functional foods. To optimize production conditions and maximize throughput, a clear understanding of the mechanism of electrospraying is essential. This article presents a comprehensive review of the principles of electrospraying to produce nanoparticles suitable for food technology application, particularly for use in encapsulation and as nanocarriers. [ABSTRACT FROM AUTHOR]

The essential amino acid l -tryptophan is naturally present in the body, and is also available as a water soluble dietary supplement. The feasibility of preparing enriched cellulose acetate (CA)-based fibres as a vehicle for therapeutic delivery of such biomolecules was investigated. A new ternary solvent system consisting of acetone: N , N -dimethylacetamide: methanol (2:1:2) has been demonstrated to permit the solution blending of CA with the water soluble l -tryptophan. Nanofibrous webs substantially free of structural defects were continuously produced with mean fibre diameters in the range of 520–1010 nm, dependent on process parameters. Morphology and diameter of fibres were influenced by concentration of CA spinning solution, applied voltage and flow rates. The kinetic release profile of l -tryptophan from electrospun CA nanofibres was described by the pseudo-second order kinetic model. Fibres with mean diameter of 720 nm provide both the highest initial desorption rate and rate constant, which was partially attributed to the low fibre diameter and high relative surface area, but also the fact that the 720 nm fibres produced were the most bead-free, providing diffusion advantages over the fibres with lowest mean diameter (520 nm). The feasibility of combining l -tryptophan within fibres provides a promising route for manufacture of transdermal delivery devices. [ABSTRACT FROM AUTHOR]

Electrospraying nano- and micro-particle fabrication is a one-step, non-invasive process, which has application in encapsulating of thermosensitive functional, bioactive materials and cells and making microhydrogels. This study investigates the effect of various electrospraying process parameters on the characteristics of calcium alginate microhydrogel particles. The alginate solution concentration, CaCl2coagulation bath concentration, voltage, nozzle diameter, distance between nozzle and collecting bath (D), alginate delivery pressure (∼H) were examined. The best droplet formation rate, in non-disperse dripping mode, was obtained at 8 kV using a 500 μm inner diameter nozzle tip,D = 8 cm,H = 20 cm. Morphology, swelling behaviour and texture analysis of the particles which were followed by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) confirmed that 1.5–2% (w/v) CaCl2was the desirable concentration for hydrogels formation. Particle size range between 267 and 1500 μm could be obtained by the drip feed mode compared with 2.3–6 μm by the pressure-assisted electrospray through a coaxial head. [ABSTRACT FROM PUBLISHER]

Molecular recognition plays an indispensable role in nature for the recognition of antibodies, enzymes and nucleic acids. Biomimetic fibrous non-woven materials are being developed to act as highly sensitive and selective artificial receptors based on molecular recognition sites in the constituent fibres. Molecular imprinting technologies (MITs) with specific recognition abilities are currently being developed to produce versatile materials for the recognition of diverse species in various applications, but specifically in membrane separation to express permselectivity. Conventionally, the production of molecularly imprinted polymers (MIPs) involves introducing binding sites where highly cross-linked copolymers are formed around the analyte molecules that act as cavity-creating templates. Subsequent removal of the template molecule provides recognition sites in the polymer that ideally resemble the template in terms of shape, size and functionality. Rebinding of the target molecule within these pre-formed sites can occur when the polymer is incubated in the presence of the template molecule. However, removing of template after polymerization is difficult because cross-linked polymer materials tend to be insoluble. This review paper describes work on new non-covalent molecular imprinting technologies applied to fibrous materials and electrospun fibres that are suitable for selected target recognition. This method has the potential of becoming a tool for producing truly simple, rapid and robust receptors on membranes of the type in regular use in the food industry, making the in-process simultaneous removal of undesirable co-product chemicals and microbial toxins a commercial possibility. [ABSTRACT FROM AUTHOR]

The health-promoting characteristics of garlic essential oil have been studied for many years. However, the intensive odor has restricted its consumption. The capability of β-cyclodextrin (β-CD) incorporation with sugar beet pectin was evaluated in the garlic oil encapsulation process. The highest encapsulation and production efficiencies were obtained for the samples with 3:6–1:2 and 1:6–1:2 of core:wall material and sugar beet pectin:β-CD ratios, respectively. The scanning electron microscopic images revealed some jags, and especially surface wrinkles on the surface of the samples. The differential scanning calorimetry results showed that the encapsulation process improved the thermal stability of garlic oil. Fourier-transform infrared spectroscopy spectrum showed that the garlic oil was physically entrapped in the β-CD cavity. Applying the sample with the highest level of sulfur content to a gastrointestinal tract model system and an acidic food environment and also studying the physicochemical and release behavior showed the potential of sugar beet pectin as a wall material for garlic essential oil in acidic systems. [Display omitted] • β-cyclodextrin-assisted encapsulation of garlic oil in sugar beet pectin was achieved. • Physical entrapment of garlic oil in the microcapsules was observed. • The properties of the capsules were studied in an acidic beverage model system. • Microcapsules had an appropriate release behavior in the simulated GI tract. • SBP shows promising features for nutraceutical encapsulation in acidic environments. [ABSTRACT FROM AUTHOR]