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In this research, a dual encapsulation system was developed for loading niosomes into electrospun nanofibers of soy protein isolate (SPI)-polyvinyl alcohol (PVA); high hydrostatic pressure (HHP) was also applied to reinforce the nanofibers. For this purpose, different samples with various levels of HHP-treated SPI, PVA, and iron niosomes were prepared. Encapsulation efficiency as well as the bioavailability of iron increased in HHP-treated samples because HHP was able to disassemble the structure of the base polymers (SPI-PVA), allowing the iron to load into the skeleton of the base polymer and, consequently, encapsulated it in the structure strictly and suitably. HHP resulted in a higher transformation and bioavailability of SPI:PVA fibers, which is due to the destruction effect of this pretreatment on SPI and neutralizing its inhibitory effect. HHP eventuated lower Atomic Force Microscopy (AFM) indices in nanofibers because it can cause denaturation and aggregation of proteins, resulting in a more compact and homogeneous protein network. The results of this study are useful as a practical guide on how to prepare niosome-embedded SPI nanofibers (especially for the enrichment of plant-based nanofibers), what their properties are, and how to improve their characteristics through HHP pretreatment. [Display omitted] • A dual carrier for the iron encapsulation was developed for the first time. • Iron-loaded niosomes were encapsulated within electrospun nanofibers. • Dual encapsulation system resulted in the higher encapsulation efficiency of iron. • High hydrostatic pressure (HHP) improved electrical conductivity of feed solutions. • HHP enhanced iron bioavailability of niosome-embedded nanofibers. [ABSTRACT FROM AUTHOR]

Electromillifluidic is introduced as a novel encapsulation technique to fabricate small core-shell millicapsules filled with cinnamon oil with high productivity. The effect of the flow rate ratios of dispersed and continuous phases and applied voltage on encapsulation efficiency, loading capacity, size, and sphericity of millicapsules were analyzed. Reynolds number confirmed a Laminar flow in the glass tube (0.028). The small Capillary value (0.095), electric Capillary numbers (0.024–0.054) of the continuous phase, and also Weber number of the dispersed phase (4.7 × 10−4–15.3 × 10−4) showed a dripping flow regime. Enhancing the voltage reduced the size and sphericity; however, the Young Modulus was improved. The maximum release of oil (97.19%) from chitosan-coated millicapsules in the gastrointestinal tract and its lowest leakage (73.43%) were observed at 18 and 0 kV, respectively. The results confirm the potential of this technique for the encapsulation of bioactive compounds in the food and pharmaceutical industry. • Electromillifluidic (EMFE) was assembled to trap cinnamon essential oil. • Capillary numbers and Weber number confirmed the dripping flow regime in EMFE. • Applying high voltage produced small millicapsules with low sphericity. • There was a direct relation between Young modulus and applied voltage of EMFE. • The highest leakage of CEO into simulated GI tract was observed at 18 kV. [ABSTRACT FROM AUTHOR]

Thermal treatment is the primary method of food preservation and pasteurization; nevertheless, it impairs food quality. High hydrostatic pressure (HHP) could be complementary, or alternative to thermal processing. Compared with thermal treatment, HHP has no significant impact on thermo-sensitive and small molecules including flavor compounds, amino acids and vitamins. In this review article, the effects of HHP treatment on functional and intrinsic (protein solubility, free sulfhydryl content, surface hydrophobicity, and water holding capacity), colloidal (turbidity, zeta potential, particle size distribution, and surface pressure isotherms), emulsifying (emulsifying activity and protein adsorption), rheological, spectroscopic (ultraviolet absorbance and fluorescence), and structural, as well as nutritional properties of legume proteins (LPs) are comprehensively reviewed. It not only mentions the measurement detail of each described technique but also explains the effect of HHP treatment on the structural properties, colloidal stability as well as spectroscopic properties of legume proteins. Since most articles regarding the effect of HHP on legume proteins are devoted to the soybean; hence, the coverage of this article is mostly related to the soy proteins. HHP might improve the protein unfolding and the exposure of its hydrophobic groups which subsequently may increase the emulsion activity index. However, it may principally decrease the emulsion stability index. The comprehensive review of the relevant studies confirms the appropriate potential of HHP compared to other methods of protein modification. This method not only improves the functional properties of the LPs, but also reduces their allergenicity and antigenicity. [Display omitted] • Changes in techno-functional properties of legume proteins after HHP were studied. • Effects of HHP on structural properties of legume proteins were addressed. • 300/400 MPa pressure leads to the highest increase in solubility of legume proteins. • HHP at 400 MPa gives the highest emulsion activity index of legume proteins. • After applying HHP, the enthalpy of the thermal peaks decreases sharply. [ABSTRACT FROM AUTHOR]

Abstract In this study, the influence of Persian gum (PG) on the properties of whey protein concentrate (WPC) emulsion gel prepared through cold set gelation method (incorporation of CaCl 2) was investigated. The mean droplet size of emulsions was analyzed prior to gelation and the emulsion gel samples were characterized by rheological studies, scanning electron microscopy (SEM) and water holding capacity (WHC) measurement. Results showed PG affected the droplet size of the initial emulsions and the matrix of gel systems. Emulsions containing 0.3% w/w PG revealed higher heat stability compared to the control. A viscoelastic behavior was observed for all emulsion gels with G′ being greater than G″ over the whole frequency range tested. Increasing the concentration of PG led to a change in the gel structure at pH 7. SEM images exhibited that PG at 0.3% w/w gave rise to an ordered honeycomb-like microstructure with an interconnected porous matrix of thin walls. In contrast, adding 0.6% w/w PG resulted in a non-uniform network with large pores of thick and rough walls and reduced the WHC. These findings suggest the viscoelastic properties and microstructure of WPC emulsion gel can be tailored by adjusting PG concentration for food formulations. Highlights • The structure-to-function properties of WPC emulsion gels containing PG were assessed. • The size of emulsion droplets and the structure of whey protein concentrate gel were influenced by Persian gum. • 0.3% w/w PG provided better WHC and ordered continuous microstructure in the system. • Microstructure and rheological properties of whey protein concentrate emulsion gels varied by Persian gum concentration. [ABSTRACT FROM AUTHOR]

In this research, the characteristics of the high hydrostatic pressure (HHP)-treated soy protein isolate (SPI) solutions as well as HHP-treated SPI (HSPI) electrospun fibers were comprehensively studied for the first time. For this purpose, surface tension, electrical conductivity, viscosity, zeta potential, and secondary structure of HSPI solutions at different ratios were investigated. Also, differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and scanning electron microscopy (SEM) of HHP-treated and non-treated SPI: PVA nanofibers were thoroughly compared. HHP denaturation reduced the size of nanofibers by 50–100 nm, diminished ordered structures and crystallinity of nanofibers, increased their melting point and induced hydrogen bonding between amino groups of denatured SPI and hydroxyl groups of PVA. These findings open a new horizon in the successful application of non-thermal energies in the electrospinning process to achieve appropriate fibers at nanoscale. [Display omitted] [ABSTRACT FROM AUTHOR]

A country's indigenous resources are always considered part of its fortune and wealth. With appropriate geographical conditions, Iran has exceptional marine and plant products, some of which have worthy health-promoting and technological properties. This paper gives an overview of Iranian plant-based hydrocolloids including Basil, Balangou, Sage, Cress, Quince, Qodume Shirazi, and Qodume Shahri seed gums and Persian and Tragacanth gum exudates, from the standpoint of the possibility to produce health-promoting food products. The potential of these sources for the production of healthy food formulation, including their physicochemical characteristics, their therapeutic effects, and their technological applications, as well as the suggestions for challenges faced by their commercialization have comprehensively been presented. The scientific studies between 2012 and 2022 have been covered in this article. [Display omitted] • The role of Iranian natural gums in current and future foods has been reviewed. • Their therapeutic functions have been featured in the paper. • The challenges in the commercialization of gums have been addressed. • Some suggestions have been provided to facilitate their entry into the market. [ABSTRACT FROM AUTHOR]

There are difficulties with some traditional technologies for biopolymer coating of bioactive-loaded vesicular systems such as spray-drying and freeze-drying; high temperatures during spray drying can damage the loaded sensitive bioactives and freeze-drying is expensive. This is the driver for the adoption of emerging new technologies including electrohydrodynamic processing. In this review, the principles of electrospinning (ES) are briefly summarized and the characteristics of some important plant proteins used as electrospun fibers (EFs) are described with applications as meat analogues. Next, methods for encapsulation of different bioactives through ES techniques via meat analogue proteins are discussed: this is focused on the strength of encapsulation through vesicular systems. Finally, we examine how vesicular embedded EFs can be applied in different fields of antioxidant and antimicrobial food packaging as well as the enhancement of bioaccessibility and protection of loaded bioactives. Embedding liposomes into nanofibers causes better antioxidant and sensory properties as well as substantial reduction of bacterial load when applied as packaging layers; this technology also significantly enhances the photo-stability of bioactives. In addition, double encapsulation improves the long-term release of bioactives and can address the problem of burst release. Niosome-embedded EFs aid the sustained release of herbal bioactives and enhance their antimicrobial activity against Gram-positive/negative bacteria. The niosomes are distributed throughout the nanofibers evenly and are kept intact during ES process. [Display omitted] • Electro-encapsulation of fatty acids reduces their degradation rate. • Encapsulation of antioxidants via electrospinning preserves their antioxidant activity. • Embedding food-liposomes in electrospun fibers causes better sensory properties. • Niosomes immobilized in nanofibers aid the sustained release of herbal bioactives. [ABSTRACT FROM AUTHOR]

A common problem of electrospinning of plant proteins is that these kinds of proteins, including soy protein isolate (SPI), should be highly soluble and preferably in a random coil structure rather than the globular conformation. The current solution is to apply thermal treatment; however, it results in extensive organoleptic consequences (e.g. color degradation and off-flavor) and loss of nutrients. Thus, if a non-thermal technology such as high hydrostatic pressure (HHP) increases the disordered structure of the protein, it could facilitate the electrospinning of the protein and eliminate the barriers of thermal treatment, forming our hypothesis in this research. To this end, initially, extensive experiments including protein solubility, sulfhydryl content, turbidity, surface hydrophobicity, circular dichroism, and viscosity tests were carried out on HHP (200, 400 and 600 MPa) and thermally treated SPI samples (3.5% and 7% w/w). The results of sulfhydryl content revealed that disulfide bonds decreased at 400 MPa more intensely than other pressures while surface hydrophobic forces were promoted at this pressure. The circular dichroism test results showed that HHP treatment resulted in higher disordered structures and lower ordered ones, which is particularly helpful for the electrospinning process; besides, lower β-sheet content achieved by HHP treatment is especially useful for attaining defect-free fibers. For the first time, in this research, ideal electrospun fibers with average diameters of 300–400 nm were achieved through HHP processing, without using any thermal energy. [Display omitted] • Efficiency of HHP denaturation on SPI was compared with thermal denaturation. • Structural properties of SPI denatured by HHP were studied extensively. • HHP denaturation at 400 MPa resembled thermal denaturation of SPI sufficiently. • For the first time, HHP denaturation of SPI was followed by its electrospinning. [ABSTRACT FROM AUTHOR]

The present study focused on using the millifluidic-inverse gelation platform to produce core-shell millicapsule filled with cinnamon W/O emulsion as an intestinal delivery system. Effects of variables in the designed encapsulation method (flow rates of two phases and alginate concentration) on encapsulation efficiency (EE), loading capacity (LC), size, sphericity factor (SF), and Young modulus were optimized. The best-selected ranges of emulsion Z-average diameter and alginate viscosity were 800–1400 nm, and 16.63–153.61 mPa.s, respectively. According to the Capillary and Weber numbers, the dripping regime was confirmed in the tube during droplet formation. The optimal millicapsule had a 2.50 mm diameter, 0.97 SF, 95.83% EE, 51.39% LC, and 8.5× 104 Pa Young modulus. The smooth surface of the millicapsules and the uniform distribution of the oil and water droplets inside the emulsion dispersed phase were evidenced by SEM and CLSM, respectively. In-vitro digestion demonstrated that millicapsules act as a pH-dependent delivery system to release the oil into the small intestine. Mechanical stability reached a maximum in the gastric phase. High emulsion loading acted as a soft filler, which improved the mechanical stability of millicapsules. Peppas-Sahlin was the best model to describe the release behavior in the mouth, stomach, and small intestine. [Display omitted] • Millifluidic-inverse gelation was used to trap W/O emulsion of cinnamon oil. • The designed platform modelled and optimized by Box-Behnken and RSM. • Dripping regime was confirmed by the Capillary and Weber numbers. • The max mechanical stability of the capsules was observed in the gastric phase. • The optimal millicapsules acted as a pH-dependent delivery system in GI tract. [ABSTRACT FROM AUTHOR]

A better understanding of Whey protein isolate-Persian gum interaction at neutral pH may increases the utilization of Persian gum in foods, pharmaceutical and cosmetic industry. The interactions in a neutral system (pH = 7) containing whey protein isolate (WPI) and the soluble fraction of Persian gum (PG) were studied. The results obtained through Methylene blue spectrophotometry, zeta potentiometry, surface tension measurement and the observation of phase treatment confirmed the presence of interaction between WPI and PG even when both biopolymers were net-negatively charged at neutral pH. The protein-polysaccharide ratio influenced the properties of mixed solution. This effect was more significant at the equal amount of protein and polysaccharide. The research revealed possible weak interactions in WPI-PG mixed system at pH 7.00. [ABSTRACT FROM AUTHOR]

The "millifluidic" technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-based millifluidic technique with four responses: encapsulation efficiency (EE), loading capacity (LC), sphericity factor (SF) and size of calcium-alginate millicapsules. The effects of alginate concentration (20–30 g/L), flow rate of alginate (1–1.6 mL/min), and flow rate of CEO (0.6–0.8 mL/min) were considered by a Box-Behnken design. The best concentration of chitosan as a coating layer on the optimized samples was selected based on the Young modulus of millicapsules. The regression models showed the significant effect (p < 0.05) of the three variables on the characteristics of millicapsules. The optimal millicapsules with 3.58 ± 0.23 mm diameter and 0.96 ± 0.01 S F showed 98.96 ± 1.2% and 70.14 ± 1.8% EE and LC, respectively. SEM images exhibited a rough external surface which changed to a rigid and smooth surface through the chitosan coating. The results of DSC and FTIR tests demonstrated the CEO entrapment in the millicapsules without any chemical interaction with the encapsulant materials. The disarray of crystallinity structure in XRD patterns revealed the successful encapsulation of CEO in the millicapsules. The non-Fickian case II in the mouth and small intestine and anomalous transport in the stomach were the main release mechanisms in the coated millicapsules. The release profile of CEO also fitted well with Ritger-Peppas model. [Display omitted] • Cinnamon essential oil was encapsulated by millifluidic method. • The Response surface methodology was used for the optimization of the process. • The produced millicapsules showed 98.96% EE and 3.58 mm diameter. • Chitosan-coated capsules protected the essential oil in the simulated GI tract. • The kinetic release of the coated millicapsules was comprehensively studied. [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]

In this study, inclusion complexes (ICs) of menthol with various cyclodextrins (CDs) [α-CD, β-CD, γ-CD, (2-hydroxypropyl)-β-cyclodextrin (HP-β-CD), and methyl-β-cyclodextrin (M-β-CD)] were prepared, and the ICs with the highest encapsulation efficiency were applied in the electrospun gelatin mats to extend the release of menthol. Electrospinning feed solutions were evaluated based on surface tension, zeta potential, electrical conductivity, and rheological properties. The diameter and morphology of the pure gelatin and the CDs-loaded gelatin mats were analyzed using microscopy (FESEM and AFM). The results confirmed that CD loading leads to a decrease in the diameter of the nanofibers. The longest disintegration time belonged to the gelatin mat containing the β-CD complex. Comparison of the FTIR spectrum and XRD patterns of gelatin mats containing menthol-loaded CD complexes with the pure compounds confirmed the successful encapsulation of menthol inside the cavity of the CD, and the disappearance of the crystalline state of electrospun gelatin mats. Applying the electrospun gelatin mats as a fast-dissolving structure for the menthol-loaded inclusion complexes increased its thermal stability. In the bioadhesive test, the lowest force required to separate the gelatin mat from the skin model was obtained in the menthol-containing β-CD gelatin mat (6.21 ± 1.01 g). The menthol release from the pure gelatin mats was much faster than the electrospun mats containing CD complexes. Peppas-Sahlin and Fickian diffusion (Case-I) were the best-fitted model and menthol release mechanism, respectively. [Display omitted] • CDs were used to control the burst-release of menthol from electrospun gelatin mats. • Gelatin mat with β-CD showed the slowest release of menthol into the saliva. • The mat with β-CD required the lowest force to be separated from the skin model. • Electrospun mats showed higher thermal stability after including CD complexes. • Fickian diffusion (Case-I) was the release mechanism from the β-CD included mats. [ABSTRACT FROM AUTHOR]

A major limitation of gelatin feedstocks for industrial food and pharmaceutical applications is the lack of solubility at room temperature, necessitating use of drum/dry blending processes, combined with additives. Herein, electrospinning is investigated as an alternative route for producing cold water soluble 100% gelatin feedstock in place of powders. The physicochemical, rheological and functional properties of electrospun gelatin and an industrially available gelatin powder feedstocks were compared. Optimal conditions for producing gelatin nanofiber sheets were found to be 25% (w/v) polymer concentration in a binary solvent system of acetic acid: water (3:1 v/v), a spinning voltage of 25 kV, a flow rate of 0.5 ml/h and a tip-to-collector distance of 150 mm. The production of nanofibers from gelatin powder did not change the nature of the material. The glass transition temperature of gelatin nanofibers was lower than gelatin powder. Conversion of gelatin powder into nanofiber sheets also increased the dissolution rate in water at ambient temperature and promoted emulsion and foam forming ability, as well as increasing foam stability. Loss tangent measurements revealed that the gel formed by the gelatin nanofibers could be characterized as a weak gel. No difference was observed in the Young's modulus of samples made from gelatin nanofibers and powder, and the 0.2% (w/v) gelatin nanofiber sample yielded a higher viscosity than the 0.1% (w/v) concentration. Gelatin nanofibers have promising potential to be used as feedstock in food technology when cold water solubility and improved control of physical, functional and textural properties are required. Image 1 • The potential of gelatin nanofiber feedstocks in food technology is introduced. • Gelatin nanofibers dissolve in cold water in ~10 s. • The viscosity of gelatin solutions from nanofibres is higher than powders. • Compared to powders gelatin nanofibers provide greater foaming capability and stability. • The loss tangent for nanofiber produced gels is higher than for powders. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce fast-dissolving fiber mats based on balangu seed gum (BSG) loaded with bergamot essential oil (BEO) using the electrospinning method. Stock solutions of BSG (0.5% w/v) and polyvinyl alcohol (PVA, 10% w/v) were mixed with different ratios (5:5, 4:6, 3:7, 2:8 and 1:9 v/v) and emulsified with 3% (w/w) essential oil and 1% (w/w) Tween-20. Increasing the BSG level in BSG-PVA mixtures resulted in higher electrical conductivity, surface tension and also consistency coefficient values. Based on the field emission scanning electron microscopy (FESEM) images, it was found that BSG to PVA ratios of 3:7 and 2:8 led to the production of fibers with appropriate morphological structure. The atomic force microscopy (AFM) images also confirmed the mat-like and bead-free structure of the fibers. Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) proved that the BEO was physically entrapped in fiber mat structures without any adverse interaction with the encapsulant material. The fabricated mats could be dissolved in the aqueous medium within 5 s. The release kinetic of the loaded BEO was investigated in simulated aqueous tea medium. It was shown that the Fickian transfer phenomenon was the dominant mechanism involved in the release process. Giving a burst release to the flavoring agents, the designed system could be considered as a promising step in the food industry. Image 1 • Electrospun balangu nanofiber mat loaded with bergamot essential oil was produced. • Bergamot essential oil was physically entrapped in fiber mat structure. • The mats had a fast dissolving nature with a burst release of the flavoring agent. • The system could be considered as a strategy for enhancing the flavor in foods. [ABSTRACT FROM AUTHOR]

Although many papers have been published in recent years regarding the effects of electrospinning (ES) on the properties of legume proteins (LPs), there has been no comprehensive review summarizing these findings, which was the main aim of this paper. Thus, the main purpose of this article was to review the properties of LP fiber-forming solutions as well as LP fibers through different characterization methods. Furthermore, the effect of encapsulating/incorporating different components into the ES solution of various LPs was studied. Cross-linking significantly improves the thermal stability, barrier properties, and insolubility of LP nanofibers. Also, Maillard-induced glycation leads to higher surface tension at the interface of oil-water contact, smaller emulsion droplets, and monomodal distributions. The ES quality of LPs varies depending on the viscosity, electrical conductivity, and surface tension of the protein solution; Specifically, too low and too high viscosity are detrimental due to the formation of beads and delay in Taylor cone formation, respectively; too low or too high conductivity will also cause insufficient jet elongation and significantly reduced jet stability, respectively. Insertion of nanoparticles improves the mechanical and thermal stability of LP nanofibers; however, the extent to which the incorporation meets safety regulations for adoption in food destinations remains a major challenge. [Display omitted] • The properties of legume protein fiber-forming solutions were reviewed. • Recent innovations in the electrospinning of legume proteins were introduced. • The role of electrospun legume proteins fibers in food packaging was explained. • The challenges in the electrospinning of legume proteins were described. [ABSTRACT FROM AUTHOR]

Abstract The aim of this study is to optimize encapsulation of Mentha longifolia L. essential oil into Balangu (Lallemantia royleana) seed gum nano-capsules, to increase their utility as flavoring and bioactive agents in foods and beverages. Essential oil emulsions with Balangu seed gum (0.25 and 0.5% w/w) and various polyvinyl alcohol (PVA) concentrations (0.5, 1 and 2%) combined with Tween-20 (0.06, 0.08 and 0.1%) were electrosprayed. Increasing the concentration of PVA increased the emulsion viscosity and improved both loading capacity (77.56–84.68%) and encapsulation efficiency (81.54–87.82%) of the essential oil within the structure of the Balangu gum nano-capsules. Field emission scanning electron microscopy (FESEM) indicated that by increasing the amount of the gum (from 0.25 to 0.5%) and PVA (from 1 to 2%), the process could be made to produce nanofibers. The Mentha longifolia L. essential oil was entrapped in nanostructures without any chemical interaction with encapsulant material; this was demonstrated by Fourier transform infrared spectroscopy and differential scanning calorimetry. The release mechanisms and kinetics of loaded Mentha longifolia L. essential oil were evaluated in different simulated food models (aqueous, acidic, alcoholic or alkalic and oily food models) and release profiles data were fitted to first order, Kopcha, Korsmeyer-Peppas, and Peppas-Sahlin models. The essential oil release profiles fitted well to the Peppas-Sahlin model for a range of simulated foods. The release mechanism of the essential oil from the nanostructure of the Balangu seed gum is mainly controlled by the Fickian diffusion phenomenon. Graphical abstract Image 1 Highlights • Electrospray-assisted fabrication of Balangu seed gum nano-capsules was optimized. • The effects of processing parameters on morphology and properties were studied. • Mentha longifolia L. essential oil was electro-encapsulated in the nano-capsules. • The types of jet-modes were reported for electrospraying of Balangu seed gum. • Kinetic modeling was applied to essential oil release from Balangu nano-capsules. [ABSTRACT FROM AUTHOR]

Coacervates were prepared with rice bran protein (RBP) and flaxseed gum (FG) solutions. Structural transition during cocervate formation were evaluated by spectrophotometric, ζ-potential and light scattering as a function of pH (7.0–2.0), total biopolymer concentration (0.1, 0.2 and 0.4%) and protein to polysaccharide ratio (RBP/FG, R = 3:1, 6:1 and 9:1). Moreover, the phase transition of RBP/FG complex coacervate system was studied by monitoring the absorbance profiles as a function of time. The optimum ratio of RBP/FG for complex coacervation was found to be 9:1. The critical pH values associated with the formation of soluble (pH c ) and insoluble (pH φ1 ) complexes at the optimum RBP/FG ratio were found to be 6.0 and 5.3, respectively. The maximum interaction, the highest optical density (OD 600 ), was found at pH = 4.0. The instability and dissolution of RBP/FG complex coacervates initialized at pH = 2.0. Particle size distribution of RBP/FG (R = 9:1, C T  = 0.4.%) obtained by dynamic light scattering (DLS) at critical pH values, provided further insight into the segregative and associative processes during complex coacervation. The findings can be contributed to the development of RBP/FG complex coacervates as delivery system for volatile aroma or bioactive compounds. [ABSTRACT FROM AUTHOR]

In this study, the phase behavior of sodium caseinate-Persian gum mixtures was investigated. The effect of thermodynamic incompatibility on phase distribution of sodium caseinate fractions as well as the flow behavior and microstructure of the biopolymer mixtures were also studied. The phase diagram clearly demonstrated the dominant effect of Persian gum on the incompatibility of the two biopolymers. SDS-PAGE electrophoresis indicated no selective fractionation of sodium caseinate subunits between equilibrium phases upon de-mixing. The microstructure of mixtures significantly changed depending on their position within the phase diagram. Fitting viscometric data to Cross and Bingham models revealed that the apparent viscosity, relaxation time and shear thinning behavior of the mixtures is greatly influenced by the volume ratio and concentration of the equilibrium phases. There is a strong dependence of the flow behavior of sodium caseinate-Persian gum mixtures on the composition of the equilibrium phases and the corresponding microstructure of the system. [ABSTRACT FROM AUTHOR]

The present work introduces the structure and physicomechanical properties of a novel blend film made from binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at different mixing ratios. Apparent viscosities and surface tensions of individual and blend gum solutions were also investigated. The viscosity data indicated that there was a distinct synergism between the two gums at all mixing ratios. FTIR spectra showed the existence of noncovalent intermolecular interactions between gums. The surface tensions of binary solutions were significantly lower than those of individual gums which is advantageous for coating applications. All films had homogenous and smooth surface morphology and their transparency, water vapour barrier and mechanical properties were improved by incorporating LBG in blend. The results of this study suggest that GT–LBG blend film, owing to its desirable properties, has the potential to be used as a new degradable food packaging material. [ABSTRACT FROM AUTHOR]

[Display omitted] • A millifluidic /direct gelation method was applied for encapsulation of probiotics. • The central composite design was used for the optimization of the gelation process. • The optimal emulsion-filled millicapsules had monodispersed spherical shapes. • The survival efficiency of two encapsulated probiotic strains was higher than 90%. • After six-month storage at −18 °C, the number of live cells still met the standards. A unique double-layered vehicle was fabricated for the first time based on a millifluidic/direct gelation to encapsulate probiotics. Free probiotic bacteria are usually very sensitive to severe gastrointestinal conditions and maintaining their survival when passing through the digestive tract is essential. The effects of alginate concentration (20–30 g/L), flow rates of alginate (0.8–1.2 mL/min), and W/O emulsion (0.5–0.7 mL/min) on encapsulation efficiency (EE), size, and sphericity of core–shell millicapsules were optimized for encapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus plantarum. The optimized calcium-alginate millicapsule was spherical (0.97 ± 0.01 SF), with an average diameter of 4.49 ± 0.19 mm, and encapsulation efficiency of 98.17 ± 0.5 %. Two strains were encapsulated separately in W/O emulsion as a core of the millicapsule. After coating with chitosan, the encapsulation yield of the bacteria, survival rates under simulated gastrointestinal (GI) conditions, and viability during storage were determined. Survival efficiency of B. animalis subsp. lactis and L. plantarum after millifluidic encapsulation were found to be 92.33 and 90.81 %, respectively. Cell viability of encapsulated probiotics after passing through the GI system was improved (7.5 log CFU mL−1 for both strains). Although the viability of the encapsulated probiotics stored at −18 °C for five months significantly decreased (p<0.05), the number of live cells was approximately in accordance with the standard definition of long-term probiotic survival (6 log CFU/g). This work provides a pathway for the construction of an innovative delivery system with high efficiency and protective effects for probiotics. [ABSTRACT FROM AUTHOR]

The effect of different sucrose levels on phase and flow behavior of two model polysaccharide-protein aqueous two-phase systems (ATPS), Persian gum (PG)-sodium caseinate (NaCas) and sodium alginate (NaAlg)-NaCas, was studied. Phase diagrams were determined and changes in their shape and the actual position of phase boundary features were investigated in the presence of different sucrose concentrations. It was found that the thermodynamic compatibility of mixtures was enhanced by raising the level of sucrose leading to the concentration of protein-rich equilibrium phase and the dilution of polysaccharide-rich equilibrium phase. This was shown to clearly correspond to a decrease in the slope of the tie lines. SDS-PAGE pattern indicated that sucrose had no effect on selective fractionation of NaCas subunits between the equilibrium phases upon de-mixing. The flow behavior of these ATPS was found to depend on the volume ratio and composition of the equilibrium phases. At constant phase volume ratio, increasing sucrose concentration changed the viscosity in accordance with the nature of the continuous phase, whilst at constant composition, rising sucrose level promoted the viscosity and shear thinning behavior. Image 1 • Phase behavior of sodium caseinate with Persian gum and sodium alginate was investigated as affected by sucrose. • The compatibility between protein and polysaccharides was enhanced in the presence of sucrose. • No selective fractionation of sodium caseinate subunits between coexisting phases was observed upon sucrose addtion. • Increasing sucrose level enhanced the viscosity of mixtures at constant protein and polysaccharide concentrations. • At fixed phase volume ratio, sucrose changed the viscosity of mixtures depending on the type of their continuous phase. [ABSTRACT FROM AUTHOR]

• Nanoemulsions showed similar or reduced preventative efficacy against potato sot rot agent compared with oils. • Essential oils reduced viable bacterial cells as or more effective than nanoemulsions. • Essential oils decreased soft rot incidence more than the nano-encapsulated oils in vitro. Herbal volatile oils suggested as preserver coatings for potato (Solanum tuberosum L.) tubers against soft rot, a postharvest bacterial disease. The antibacterial potential of savory (Satureja khuzistanica Jamzad) and thyme (Zataria multiflora Boiss) stable nano-emulsified oil prepared with tween 80 and lecithin was evaluated towards Pectobacterium carotovorum subsp. carotovorum (Pcc). For this purpose, the antimicrobial activity of the nanoemulsion was compared with that of the pure oil by growth inhibition zone using well diffusion assay, minimum inhibitory and bactericidal concentrations (MIC and MBC) using microbroth dilution procedure, time-kill assay and potato tuber decay trial. The preventative efficacy of both optimized nanoemulsions was similar or reduced compared with the bulk oil on Pcc in plate assay. Savory and thyme nano-formulations displayed antibacterial capability against Pcc with a MIC of 0.59 and 0.29 g L−1, and MBC of 1.19 and 0.59 g L−1, respectively. The colony counts for Pcc were reduced to 0 in the range of 3–6 h based on time kill curves of MIC value. S. khuzistanica and Z. multiflora oils were as or more effective than nano-emulsions in the growth kinetic studies, although the viable cells number of Pcc was prevented at the MIC for both bulk and nano-formulations. The nano-encapsulated savory and thyme oil decreased disease development on intact potato tubers by 29.12 and 20.44 % in comparison with the control in the maceration assay. The data reported here, indicated that the usage of S. khuzistanica and Z. multiflora oil decreased soft rot incidence 1.82 and 2.18 times more than the nano-formulations, respectively. It seems that application of emulsified oil does not always more functional than bulk oil in the field of plant pathogens management. [ABSTRACT FROM AUTHOR]

In the present study, a protein-based halochromic nanosensor was designed to assess the quality of rainbow trout fillets. Zein nanofibers containing alizarin as the indicator dye were electrospun. The sensors were characterised using SEM, FT-IR, DSC, XRD, dye leaching, response time experiments and colorimetric analysis. TVB-N, TVC and pH of fish fillets were also measured over 12 days of storage at 4°C. FT-IR results showed that the alizarin was incorporated in the zein matrix by intermolecular hydrogen bonding. DSC graphs of zein based samples showed that the temperature of dehydration, glass transition and protein unfolding in the halochromic nanofibers were lower than in powdered zein. The amorphous structure of the zein samples was confirmed by XRD analysis. No color changes were occurred in the first 4 days of storage, but later, a light purple color could be observed in the sensor by the naked eye. The color of sensor became magenta by the 10th and 12th day of cold storage indicating spoilage. This fabricated halochromic nanosensor can monitor fish freshness in real time through color changes. The colorimetric results correlated well with microbial and chemical changes in the fish. Image 1 • A zein electrospun nanosensor successfully monitored trout fish freshness. • Trout fish spoilage induced alizarin color changes in zein nanofibers. • Colorimetric results agreed with the microbial level changes in the fish. • There is good correlation between TVBN levels and nanosensor color changes. • The nanosensor provides high sensitivity real-time alerts for trout at 4°C. [ABSTRACT FROM AUTHOR]

Self assembled β -lactoglobulin nanofibrils of different morphologies (long semi-flexible or short worm-like) were prepared at pH 2 and 85 °C in the aqueous solution containing different amount of ethanol. The effects of fibril morphology and polarity of the hydrophobic sub-phase on the interfacial adsorption kinetics, viscoelasticity, and structuration of the protein fibrils were investigated using dilatational rheology. It was found that the fibrils have three-stage adsorption at all the oil-water interfaces: diffusion-controlled adsorption in early stage, penetration adsorption near the interface and rearrangement within the interface. Diffusion adsorption rate (K dif) decreases while penetration rate (k ads) and rearrangement (k r) increase with increasing oil polarity. The strength and structuration of the interfacical fibril networks decrease with increasing oil polarity. The forces maintaining the stability of the protein fibril interface were mainly hydrophobic interaction. K dif , k ads and k r of the short fibrils are higher than those of the long fibrils due to their smaller size and higher surface hydrophobicity. The long fibril interface displayed strain softening response during both extension and compression, but form stronger interface than short fibrils, and thus demonstrate better foaming and emulsification ability. The short worm-like fibril interface displays strain softening during extension but strain hardening during compression, which is to some degree similar to the behavior of native flexible protein molecules. [Display omitted] • Oil polarity and fibril morphology influence interfacial structure and rheology of fibrils. • Diffusion decreases while penetration and rearrangement increase with increasing oil polarity. • Strength and structuration of fibril interface decrease with increasing oil polarity. • Short fibrils have faster adsorption kenetics but weaker interface strength that long fibrils. [ABSTRACT FROM AUTHOR]

β -lactoglobulin can self-assemble into nano-fibrils with high specific surface area and hydrophobic groups, resulting in excellent interfacial activity. In this paper, β -lactoglobulin fibrils with conformation from semi-flexible to worm-like were prepared by controlling the polarity of the self-assemble precursor solution. The effects of ethanol on the surface properties, microscopic interaction forces and secondary structure of the proteins in the precursor solution, and the morphology, secondary structure, mechanical properties, and surface properties of the formed fibrils were investigated, using techniques including atomic force microscopy, Fourier transform infrared spectroscopy, circular dichroism spectroscopy and molecular dynamic simulation, etc. It was found that with the increase of ethanol concentration in the aqueous solvent, both the fibril length and diameter became smaller, the content of β -sheet in the fibrils gradually decreased whereas the content of random curl increased, resulting in decrease of the modulus of the fibrils (5.47 ± 0.54 GPa for semi-flexible fibrils and 0.52 ± 0.20 GPa for worm-like fibrils). With increasing ethanol concentration, the polarity of the precursor solution decreased, and both hydrophobic interactions and disulfide bonds of the proteins decreased whereas the electrostatic interactions with solvent were enhanced, which resulted in the increase of particle size of the precursor proteins and thus facilitated the final formation of fibrils with worm-like morphology. However the fibrillation process mainly occurs in the heating stage but not in the precursor solution. The surface hydrophobicity of the formed fibrils increased, whereas the amount of free sulfhydryl groups and surface charge decreased slightly with the increase of ethanol concentration. Their effects on the interfacial functional properties will be investigated further. Ethanol enhanced interaction between proteins and solvent molecules, resulting in unfolding and aggregation of precursor proteins, and thus facilitated formation of fibrils with worm-like morphology. [Display omitted] • Protein fibrils with conformation from semi-flexible to worm-like were prepared by controlling ethanol in solvent. • β -sheet of formed fibrils decreased with increase of ethanol, resulting in decrease of fibril modulus. • Ethanol reduced polarity of precursor solution causing protein unfolding and aggregation facilitating formation of worm-like fibrils. • Self-assemble of protein fibrillation mainly occurs in the heating stage. [ABSTRACT FROM AUTHOR]