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This study is focused on the preparation of active packaging based on sodium caseinate (SC) and Rosa damascena essential oil (REO) reinforced by halloysite (Hal, 1 and 3 wt%) and bacterial cellulose (BC, 2 wt%). Based on FE-SEM images, the simultaneous incorporation of Hal and BC (BC2H3) could decrease a porosity of SC film and generate a homogenous surface, ascertaining well dispersion of reinforcements through the protein matrix. The porosity and non-homogeneity of the REO-loaded composites decreased in comparison with unloaded films due to the establishment of hydrogen bonding interactions. EDX mapping of Al and Si atoms proved the well distribution of halloysite into the SC film. While for REO-loaded nanocomposites, the aggregated regions enhanced by increasing the Hal content. XRD patterns of REO-bearing nanocomposites showed that the intensities of reflections belonging to Hal and BC decreased, indicating their increased amorphous structure. TG analysis indicated the improved thermal resistance of Hal-reinforced nanocomposites in comparison with the SC film. The thermal stability of nanocomposites showed insignificant change after addition of REO due to the presence of halloysite which could retard or delay the escape of EO molecules. Hal exhibited a more significant influence on tensile strength (TS) of the film as compared to BC. BC exhibited a more significant influence on barrier properties. The simultaneous incorporation of BC and Hal could compensate the decreased TS of REO-loaded films. The inclusion of REO into nanocomposites amplified their barrier and antibacterial properties. BC2H3/EO and BC2H1/EO nanocomposites satisfied the criteria of an ideal food packaging. [ABSTRACT FROM AUTHOR]

BACKGROUND: Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal‐derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil‐in‐water emulsions prepared using faba bean protein–grape leaf polyphenol (FP‐GLP) conjugates as emulsifiers. Initially, FP‐GLP conjugates were formed using an ultrasound‐assisted alkali treatment. Then, corn oil‐in‐water emulsions were prepared using high‐intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing–thawing, and heating on their physicochemical properties and stability were determined. RESULTS: Microscopy and light scattering analysis showed that oil‐in‐water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze–thaw stability of emulsions prepared with protein–polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone. CONCLUSION: This study showed that FP‐GLP conjugates are effective plant‐based emulsifiers for forming and stabilizing oil‐in‐water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

AbstractNowadays, liver cancer is one of the most disturbing types of cancer that can affect either sex. Nanoparticles (NPs) of zein/sodium caseinate incorporating ibuprofen (IBU) and naringenin (NAR) have improved bioavailability and a high encapsulation efficiency (EE%). These nanoparticles are uniformly spherical. In vitro, cytotoxicity analysis on HepG2 cell lines, which are used to study human liver cancer, shows that encapsulated drugs (86.49% ± 1.90, and 78.52% ± 1.98 for NAR and IBU, respectively) have significantly lower IC50 values than individual drugs or their combined free form. In addition, the combination indices of 0.623 and 0.155 for IBU and NAR, respectively, show that the two have joint beneficial effects. The scratch wound healing assay results also show that the free drugs and the engineered NPs have a more significant anti-migratory effect than the untreated cells. The designed nanoparticles also reduce angiogenesis and proliferation while inducing apoptosis, according to in vitro results. In conclusion, a new approach to treating liver cancer may lie in the nanoencapsulation of numerous drugs within nanoparticles. [ABSTRACT FROM AUTHOR]

Summary: Polysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL−1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL−1) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations. [ABSTRACT FROM AUTHOR]

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion‐filled gel (SPI‐FG) and TFSP emulsion‐filled gel (TFSP‐FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion‐filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP‐FG decreased with the increasing of emulsion content, but those of SPI‐FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP‐FG and SPI‐FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP‐FG, and SPI‐FG showed higher G′ values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP‐FG and SPI‐FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI‐stabilized emulsion behaved as active fillers in SPI‐FG reinforcing the gel matrix; however, the gel matrix of TFSP‐FG still had many void pores when SPI‐stabilized emulsion was involved. In conclusion, compared to SPI‐FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP‐FG. [ABSTRACT FROM AUTHOR]

This research explored the creation of new bio-transfer films composed of Polyvinyl alcohol (PVA), sodium caseinate (SC), and purified anthocyanin extract from poinsettia leaves (PAE). The films underwent evaluation to assess their color, physical characteristics, surface texture, crystalline structure, mechanical strength, and thermal stability. Incorporating up to 0.8% of purified anthocyanin extract (PAE) into the film matrix resulted in an opaque red color (a* = 43.96) and increased the opacity to 3.42 A/mm. This addition also made the films less permeable to water vapor, with a permeability rating of 1.021 (× 10− 10 g.m− 1 s− 1 pa− 1). The film surfaces remained smooth and crack-free at lower concentrations, but became rougher when the PAE concentration reached 1.2%. Fourier transform infrared (FT-IR) analysis indicated physical interactions between the PAE extract and the Polyvinyl alcohol (PVA)/sodium caseinate (SC) matrix. These films demonstrated strong thermal stability. Furthermore, the inclusion of PAE effectively stabilized the pH, total volatile basic nitrogen (TVB-N), and peroxide value (PV) of minced meat during cold storage compared with polypropylene (PP) and un covered samples (UC), showcasing its potential as an exceptional bio-transfer medium for anthocyanins. It was recommended that the utilization of anthocyanin-based bio-transfer films not only reduce minced meat loss during storage but also promotes sustainability efforts in food preservation. [ABSTRACT FROM AUTHOR]

Double emulsion (DE) has recently attracted attention due to its ability to encapsulate hydrophilic and hydrophobic substances and controlled release properties. However, food-grade DE is prone to destabilization due to its complex structure, which makes practical application in the industries difficult. This study investigates the stabilization of DE containing ethanolic kenaf leaf extract using different concentrations of Pickering emulsifier mixture (PEM). PEM consists of sodium caseinate, tween-20, and beta-cyclodextrin at the fixed ratio of 57.9:27.6:14.5% (w/w/w). Key parameters such as droplet size, polydispersity index, creaming index, encapsulation efficiency, and droplet morphology were monitored during 5-week storage at 25 °C. All DE samples remained phase-stable and exhibited increasing viscosity throughout the storage. The droplets displayed a spherical shape, and functional group assessment indicated changes in the molecular interactions after ultrasonic emulsification. DE stabilized by 2.5% and 4.0% (w/w) PEM consistently maintained droplet size and distribution, achieving encapsulation efficiency exceeding 98%. Specifically, DE with 4.0% (w/w) PEM exhibited excellent resistance to pH changes. In conclusion, PEM-stabilized DE remained stable for up to 5 weeks at 25 °C, which facilitates the beneficial uses of double emulsion in food, cosmetic, and medical applications. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) represent a pivotal source for developing potent antimicrobial drugs. However, EOs have seldom found their way to the pharmaceutical market due to their instability and low bioavailability. Nanoencapsulation is an auspicious strategy that may circumvent these limitations. In the current study, lemongrass essential oil (LGO) was encapsulated in zein-sodium caseinate nanoparticles (Z-NaCAS NPs). The fabricated nanocomposite was characterized using dynamic light scattering, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and transmission electron microscopy. The antimicrobial activity of LGO loaded NPs was assessed in comparison to free LGO against Staphylococcus epidermidis, Enterococcus faecalis, Escherichia coli, and Klebsiella pneumoniae. Furthermore, their antibacterial mechanism was examined by alkaline phosphatase, lactate dehydrogenase, bacterial DNA and protein assays, and scanning electron microscopy. Results confirmed the successful encapsulation of LGO with particle size of 243 nm, zeta potential of – 32 mV, and encapsulation efficiency of 84.7%. Additionally, the encapsulated LGO showed an enhanced thermal stability and a sustained release pattern. Furthermore, LGO loaded NPs exhibited substantial antibacterial activity, with a significant 2 to 4 fold increase in cell wall permeability and intracellular enzymes leakage versus free LGO. Accordingly, nanoencapsulation in Z-NaCAS NPs improved LGO physicochemical and antimicrobial properties, expanding their scope of pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Transglutaminase (TGase)-catalyzed crosslinking has gained substantial traction as a novel strategy for reducing allergenic risk in food proteins, particularly within the realm of hypoallergenic food production. This study explored the impact of TGase crosslinking on conformational changes in a binary protein system composed of soy protein isolate (SPI) and sodium caseinate (SC) at varying mass ratios (10:0, 7:3, 5:5, 3:7 (w/w)). Specifically, the immunoglobulin E (IgE) binding capacity of soy proteins within this system was examined. Prolonged TGase crosslinking (ranging from 0 h to 15 h) resulted in a gradual reduction in IgE reactivity across all SPI-SC ratios, with the order of IgE-binding capability as follows: SPI > SPI5-SC5 > SPI7-SC3 > SPI3-SC7. These alterations in protein conformation following TGase crosslinking, as demonstrated by variable intrinsic fluorescence, altered surface hydrophobicity, increased ultraviolet absorption and reduced free sulfhydryl content, were identified as the underlying causes. Additionally, ionic bonds were found to play a significant role in maintaining the structure of the dual-protein system after crosslinking, with hydrophobic forces and hydrogen bonds serving as supplementary forces. Generally, the dual-protein system may exhibit enhanced efficacy in reducing the allergenicity of soy protein. [ABSTRACT FROM AUTHOR]

Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique. [ABSTRACT FROM AUTHOR]

Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder are high solubility, no lumps, storage stability, and imparting a typical cheesy flavor to the final product. Many current studies on cheese powder are focused on reducing calcium-sequestering salts (CSSs) to reduce the sodium content of cheese powder. This review discusses the production processes and physio-chemical properties of cheese emulsions and powders, aiming to enhance current understanding and identifying potential research gaps. Furthermore, strategies for producing cheese powder without CSSs, including pH adjustment, homogenization, and addition of dairy components such as buttermilk powder and sodium caseinate, are elaborated upon. Processing variables such as heating conditions during the preparation of cheese emulsion may vary with the type and age of the cheese used and product formulation. These conditions also effect the characteristics of cheese powders. On the other hand, producing a stable cheese emulsion without CSSs is challenging due to impaired emulsification of fat. The combined use of buttermilk powder and sodium caseinate among various alternatives has shown promising results in producing cheese powder without CSSs. However, future research on replacing CSSs should focus on combining two or more strategies together to produce cheese powder without CSSs. The combination of pH adjustment and dairy ingredients and the use of novel processing technologies with different ingredients are interesting alternatives. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the feasibility of using sodium caseinate (NaCAS) to improve the properties of electrospun pullulan (PUL) nanofibres. Replacing PUL with 50% NaCAS [50:50(PUL: NaCAS)] resulted in appropriate viscosity for fibre formation (968.93 mPa.s), increased solution conductivity (1682.50 μS cm−1), decreased surface tension (59.55 mN m−1), which led to forming beadles' fibres with the smallest diameter (141.21 nm), highest water contact angles (117°), and highest thermal stability (24.03% residue weight at 600 °C). X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses provided insights into nanofibres' structural and chemical properties and indicated successful blending of the PUL and NaCAS. Results indicated that replacing PUL with 50% NaCAS improved fibre properties. These findings contribute to the development of novel biopolymer‐based nanofibres with potential applications in various industries, including food and bioencapsulation. [ABSTRACT FROM AUTHOR]

A large number of animal and clinical experiments show that 1,3‐diglyceride (1,3‐DAG) can significantly ameliorate obesity by improving blood lipid and glucose metabolism. After microencapsulation, it cannot only be used to prepare full‐nutrient food that meets the nutritional requirements of specific patients, but also improve the storage stability of oils. In this study, 1,3‐DAG microcapsules are prepared by using high‐amylose corn starch, resistant dextrin, and sodium caseinate as composite wall materials, and 1,3‐DAG with a purity of 80% as core material. Firstly, the water phase and oil phase are mixed evenly, and then the uniform emulsion is prepared by two steps of high‐speed shearing and high‐pressure homogenization. The prepared emulsion is desiccated by a spray dryer to prepare microcapsules. Taking the encapsulation rate as the judging criteria, five gradients of core and wall material are designed to obtain the optimal formula. The results show that when the amount of core material is 28% and the wall material is 70%, the encapsulation rate of 99.51% is the highest. The prepared 1,3‐DAG microcapsules have water content of 1.9% and solubility of 98.05%, the average particle size is 2.921 µm. The particles are uniform and stable, with fine color and texture, and a high oil content. [ABSTRACT FROM AUTHOR]

Carboxymethyl cellulose and β-cyclodextrin stabilized water-wrapped tea seed oil Pickering emulsion was prepared using the high-speed shearing method. The particle size test and microstructure observation showed that the average particle size of the emulsion droplet decreased while the apparent viscosity, viscoelasticity, and stability increased with the increase in the concentration of carboxymethyl cellulose, β-cyclodextrin, and oil fraction. The droplet size of the emulsion increased slightly after heating from 50 °C to 90 °C, and the thermal stability of the emulsion increased after 50 °C treatment. pH exhibited little effect on emulsion stability. Carboxymethyl cellulose enhanced the adsorption of cyclodextrin colloidal particles on the water-oil interface via non-covalent interaction, steric hindrance, and drainage, which improved the viscosity of the emulsion. Therefore, it can be seen that the combination of carboxymethyl cellulose and β-cyclodextrin can significantly increased the stability of emulsions. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through electrostatic interactions. Structural analyses demonstrated that the morphologies of the complex particles are different compared to the pure biopolymer ones. Furthermore, the oil‐in‐water (O/W) emulsions based on NaCn/XG complexes formed into acid conditions were studied. The obtained results showed that the stability, the average diameter of the droplets, and the rheological behavior of the formulated emulsions depend on the NaCn:XG ratio. Emulsion formulated with 0.5:1, 1:1, 1.5:1, 2:1 NaCn:XG ratio presented good creaming stability during 1 month of storage at 25°C. On the other hand, samples formulated with a 1:1 ratio of NaCn/XG exhibited the best stability. Their average diameter (29.026 μm) remained constant during the storage. Emulsions formulated with higher ration PR:PS (2.5:1, 3:1) were unstable and have larger droplets. Also, all formulations showed a shear‐thinning and elastic behavior. [ABSTRACT FROM AUTHOR]

In this study, nanofibers were produced by the electrospinning method by adding 1%, 3%, 5%, and 7% silver nanoparticles (Ag NPs) into the polyvinyl alcohol/sodium caseinate (60/40, w/w) mixture. Electrospun materials were cross‐linked by immersion in a glutaraldehyde bath. Thus, antibacterial wound dressings that could be used on exuding wounds were developed. According to the scanning electron microscopy images of nanofibers, the cross‐linking process by immersion method did not cause negative effects such as breakage or adhesion on the surface of fibers. The cross‐linking of nanofibers was demonstrated by the presence of acetal linkages by Fourier‐transform infrared spectroscopy analysis. The cross‐linking process significantly improved the thermal properties of the nanofibers. The lowest crystallinity calculated in the differential scanning calorimeter was observed in the 3% Ag NP‐added nanofiber with a value of 1.83%. It exhibited the lowest total soluble matter content with a value of 11.98% owing to its high cross‐linking density. In addition, the 3% Ag NP‐added nanofiber, which had the highest toughness and ductility, displayed the highest tensile stress with 3.5 MPa and the highest tensile strain with 7.53%. Moreover, it showed 78.11% cell viability on the L929 fibroblast cell line at the end of the 24th hour. It was indicated that although the electrospun mats maintained 100% antibacterial effectiveness, they could not be used as a wound dressing for 48 h. It was reported that only 3% Ag NP‐added nanofiber could be used as a 100% effective antibacterial wound dressing for both Escherichia coli and Staphylococcus aureus provided that it was renewed every 24 h. Consequently, it was notified that cross‐linking by the immersion method can be used in biomedical applications. Highlights: The antibacterial effects of Ag NP‐doped PVA/NaCAS electrospun mats were significant.The cross‐linking process did not induce toxic effects some of the nanofibers.High cross‐linking density was observed in the nanofibers.The swelling property of nanofibers is a good feature required in an ideal wound dressing. [ABSTRACT FROM AUTHOR]

Abstract Essential oils (EOs) represent a pivotal source for developing potent antimicrobial drugs. However, EOs have seldom found their way to the pharmaceutical market due to their instability and low bioavailability. Nanoencapsulation is an auspicious strategy that may circumvent these limitations. In the current study, lemongrass essential oil (LGO) was encapsulated in zein-sodium caseinate nanoparticles (Z-NaCAS NPs). The fabricated nanocomposite was characterized using dynamic light scattering, Fourier-transform infrared spectroscopy, differential scanning calorimetry, and transmission electron microscopy. The antimicrobial activity of LGO loaded NPs was assessed in comparison to free LGO against Staphylococcus epidermidis, Enterococcus faecalis, Escherichia coli, and Klebsiella pneumoniae. Furthermore, their antibacterial mechanism was examined by alkaline phosphatase, lactate dehydrogenase, bacterial DNA and protein assays, and scanning electron microscopy. Results confirmed the successful encapsulation of LGO with particle size of 243 nm, zeta potential of – 32 mV, and encapsulation efficiency of 84.7%. Additionally, the encapsulated LGO showed an enhanced thermal stability and a sustained release pattern. Furthermore, LGO loaded NPs exhibited substantial antibacterial activity, with a significant 2 to 4 fold increase in cell wall permeability and intracellular enzymes leakage versus free LGO. Accordingly, nanoencapsulation in Z-NaCAS NPs improved LGO physicochemical and antimicrobial properties, expanding their scope of pharmaceutical applications.

In order to solve the problem of the low bioavailability of 6-shogaol (6S), in this study, zein-sodium caseinate nanoparticles (ZCP) were constructed by the anti-solvent precipitation method as a nano-delivery carrier for 6S. The physicochemical properties of 6S-loaded zein nanoparticles (ZCP-6S) were characterized and the bioavailability was investigated by in vitro simulated digestion, Caco-2 cell model and pharmacokinetic studies in rats. The particle size distribution, microstructure and chemical structure of ZCP-6S were characterized by laser particle size analyzer, transmission electron microscopy (TEM) and Fourier transform infrared (FTIR) spectroscopy. The results indicated that the nanoparticles were spherical in shape, with small particle size and uniform distribution. 6S might interact with zein through non-covalent bonds. The in vitro simulated digestion results showed that ZCP-6S increased the bioaccessibility of 6S to (75.34 ± 9.82)%. Moreover, ZCP-6S significantly enhanced the uptake and transport of 6S by Caco-2 cells. After 4 h treatment, the cell uptake increased by (0.36 ± 0.06) μg/mg. The concentration of 6S in the basolateral side of the Caco-2 cell model increased by (1.06 ± 0.06) μg/mL. In addition, pharmacokinetic studies showed that the relative oral bioavailability of 6S increased by 3.28 times after nanoparticle encapsulation. In summary, the bioaccessibility, cellular absorption and oral bioavailability of 6S were effectively improved by its encapsulation into zein nanoparticles.

Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals. [ABSTRACT FROM AUTHOR]

In this study, multiple emulsions stabilized by hydrophobic-hydrophilic cellulose particles from oil palm empty fruit bunch were studied. The responsiveness of the emulsions to pH and the influenced on the release of encapsulated vitamin B9 was studied using high performance liquid chromatography. The cellulose was characterized using Fourier transform infrared spectroscopy, scanning electron microscope, energy-dispersive X-ray spectroscopy, thermogravimetric analysis, differential thermogravimetric and X-ray diffraction. The result showed that crystallinity of native cellulose and modified cellulose were 66.12% and 61.38%, respectively. The emulsions stabilized by hydrophobic-hydrophilic cellulose particles showed unique responsiveness at pH 2, 4 and 7. The droplet size of the emulsion and the release of active constituent (vitamin B9) depends on the pH. The encapsulation efficiency of w/o/w multiple emulsions at pH 4 and 7 was 78.41% and 65.95%, respectively. The result showed that the release of active constituent from w/o/w multiple emulsions can be controlled based on the responsiveness to pH, to develop fascinating new applications for some specific foods, pharmaceuticals, and drug release. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS–GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS–GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food. [ABSTRACT FROM AUTHOR]

In this study, multiple emulsions stabilized by hydrophobic-hydrophilic cellulose particles from oil palm empty fruit bunch were studied. The responsiveness of the emulsions to pH and the influenced on the release of encapsulated vitamin B9 was studied using high performance liquid chromatography. The cellulose was characterized using Fourier transform infrared spectroscopy, scanning electron microscope, energy-dispersive X-ray spectroscopy, thermogravimetric analysis, differential thermogravimetric and X-ray diffraction. The result showed that crystallinity of native cellulose and modified cellulose were 66.12% and 61.38%, respectively. The emulsions stabilized by hydrophobic-hydrophilic cellulose particles showed unique responsiveness at pH 2, 4 and 7. The droplet size of the emulsion and the release of active constituent (vitamin B9) depends on the pH. The encapsulation efficiency of w/o/w multiple emulsions at pH 4 and 7 was 78.41% and 65.95%, respectively. The result showed that the release of active constituent from w/o/w multiple emulsions can be controlled based on the responsiveness to pH, to develop fascinating new applications for some specific foods, pharmaceuticals, and drug release. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To improve the emulsifying property of sodium caseinate (NaCas) as stabilizer of oil-in-water emulsions and encapsulation of bioactive compounds, three hexaglycerol mono-fatty acid esters were chosen as small molecular weight surfactants to complex with NaCas. Hexaglycerol monooleate (HGMO) was found to be the optimal surfactant and the optimal mass ratio was 1:1, through characterization of particle size, Zeta-potential, and turbidity. Fluorescence and FTIR spectra indicated that the hydrophobic interaction and hydrogen bond provided driving forces to the formation of stable complex. The complexation of HGMO to NaCas increased the surface hydrophobicity and decreased surface tension compared with NaCas, and strengthened the EAI and ESI. The NaCas-HGMO complex had good stabilization on rice bran oil-in-water emulsions, in a wide pH and ionic strength, and the forwarding Cur encapsulation in O/W emulsions dramatically reduced the degradation during storage at 4℃. Therefore, the present NaCas-HGMO complex might be employed as an effective emulsifier to stable O/W emulsions that load lipophilic bioactives in functional foods or beverages. [ABSTRACT FROM AUTHOR]

Summary: The low solubility of Silybin (Slb) presents a significant obstacle to its further application. In this study, silybin nanoemulsion (Slb‐NE) stabilised by sodium aseinate/glycyrrhetinic acid (NaCas/GA) complex emulsifiers were prepared for effective delivery of Slb. When the NaCas:GA mass ratio was 1:1, Slb‐NE had small particle size (189 nm), low PDI (0.125), and high zeta potential (−27.27 mv). SEM, TEM, and FI‐IR studies indicated that the emulsion system was spherical and homogeneous, and Slb was successfully loaded into Slb‐NE without generating new chemical bonds. Furthermore, the complex emulsifiers improved the stability of Slb‐NE. In vitro release and antioxidant experiments showed that the incorporation of GA strengthened the sustained release and antioxidant capacity of Slb‐NE. NaCas/GA can be used as a natural and green complex emulsifiers for delivery of difficult‐to‐solve ingredients. [ABSTRACT FROM AUTHOR]

Background: Natural antioxidants, such as grape pomace polyphenols, can be extracted by a surfactant-based green technology and incorporated into various emulsions. Therefore, this work aimed to investigate the physical stability and rheological characteristics of oil-in-water emulsions stabilized with poloxamer 407 (P407) and its mixtures with the low-molecular-mass surfactants Brij S20 (BS20) and Tween 60 (T60). Also, the influence of polyphenolic grape pomace extracts on the physical stability and rheological characteristics of the emulsions was examined. Methods: Grape pomace polyphenols were extracted by aqueous solutions of P407 and BS20/P407 and T60/P407 mixtures. Two different types of oil-in-water emulsions were examined: emulsions prepared with pure surfactants and emulsions prepared with surfactant-based polyphenol extracts of grape pomace. Both types contained 20% sunflower oil. Characterization of the emulsions comprised droplet size evaluation, rheology characteristics and creaming stability. Results: All the emulsions showed shear-thinning flow, while the rheological characteristics and creaming instability depended on the proportion of P407 in the emulsifier mixtures. Incorporation of grape pomace extracts had no effect on the investigated properties of the emulsions. Conclusion: The presence of extracted polyphenols in emulsifier mixtures had no significant effects on the emulsions' physico-chemical characteristics and stability. Therefore, the investigated emulsions can be considered suitable carriers for polyphenol-rich extracts. [ABSTRACT FROM AUTHOR]

In food products, the encapsulation of flavor in a solid matrix is an important process to overcome the limited properties of flavors, and control flavor release. In this study, allyl sulfide (AS) was encapsulated by spray drying using the modified starch Purity Gum 1773 (PG), an octenylsuccinic acid-modified starch (OSA) as an emulsifier and as a part of wall material. The properties of flavor retention and stability after storage were investigated. PG was more effective in forming emulsified AS spray-dried powder than sodium caseinate. A 94% AS retention rate after spray drying was achieved with 12 wt% PG at 50 wt% solid content. Larger oil droplets and larger particle diameters of spray-dried powder exhibited higher retention of AS under the specified storage conditions. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the addition of 2% sodium caseinate in a commercial egg yolk‐based medium in frozen ovine semen. Eight Dorper males were used for the study. The ejaculate was divided into two portions and frozen without (G1) or with the addition of 2% sodium caseinate (G2). Kinetic parameters were evaluated using CASA (computer‐assisted sperm analysis), and membrane and acrosome integrity as well as oxidative stress were assessed using flow cytometry. After thawing, a thermoresistance test was conducted at time points T0 and T90. For the fertility test, 100 ewes were inseminated with semen from two rams selected based on in vitro parameters, one with good post‐thaw quality (+70% total motility) and the other with low post‐thaw quality (−55% total motility). For the fertility test, the females were divided into 4 groups for insemination: low‐quality ram without caseinate (GBS = 25) and with caseinate (GBC = 25), and high‐quality ram without caseinate (GAS = 25) and with caseinate (GAC = 25). Regarding the results of sperm kinetics, there was a statistically significant difference in the parameters of average path velocity (VAP) and curvilinear velocity (VCL) between the group frozen with BotuBov and the group with added caseinate. At time point T90, straight‐line velocity maintained a trend (p <.06), with BotuBov® (BB group) being superior to caseinate this time, and in the linearity parameter, caseinate was superior to BotuBov®. Flow cytometry analysis showed no difference between any of the evaluated tests. In the fertility test, there was no statistically significant difference in the pregnancy rate between the BotuBOV® group (23%, 11/48) and the sodium caseinate group (BC group) (33%, 17/52), and no differences were observed in the male versus diluent interaction (p =.70). In conclusion, sodium caseinate supplementation did not influence sperm kinetic parameters and the fertility of sheep. [ABSTRACT FROM AUTHOR]

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A novel micro-dispersed-gel (MDG)-strengthened-alkali-compound flooding system was proposed for enhanced oil recovery in high-water-cut mature oilfields. Micro-dispersed gel has different adaptability and application schemes with sodium carbonate and sodium hydroxide. The MDG-strengthened-alkali flooding system can reduce the interfacial tension to an ultra-low interfacial-tension level of 10−2 mN/m, which can reverse the wettability of rock surface. After 30 days aging, the MDG-strengthened-Na2CO3 flooding system has good viscosity retention of 74.5%, with an emulsion stability of 79.13%. The enhanced-oil-recovery ability of the MDG-strengthened-Na2CO3 (MDGSC) flooding system is 43.91%, which is slightly weaker than the 47.78% of the MDG-strengthened-NaOH (MDGSH) flooding system. The crude-oil-production mechanism of the two systems is different, but they all show excellent performance in enhanced oil recovery. The MDGSC flooding system mainly regulates and seals micro-fractures, forcing subsequent injected water to enter the low-permeability area, and it has the ability to wash the remaining oil in micro-fractures. The MDGSH flooding system mainly removes the remaining oil on the rock wall surface in the micro-fractures by efficient washing, and the MDG particles can also form weak plugging of the micro-fractures. The MDG-strengthened-alkali flooding system can be used as an alternative to enhance oil recovery in high-water-cut and highly heterogeneous mature oilfields. [ABSTRACT FROM AUTHOR]

In this study, a new biomaterial with polyvinyl alcohol (PVA)/sodium caseinate (SodCa)/reduced graphene oxide (rGO) structure was developed. Antibacterial effective nanofibers were successfully produced by electrospinning method from 1%, 3%, 5%, and 7% rGO added PVA/SodCa (60:40, w:w) solution mixtures prepared for use as modern wound dressings. To create a usage area, especially in exuding wounds, hydrophilic PVA/SodCa/rGO electrospun mats were cross‐linked by dipping them in a glutaraldehyde (GLA) bath. The surface micrographs of all nanofibers were homogeneous and smooth. rGO‐doped biomaterials were obtained as thin nanofibers in the range of 301–348 nm. Nanofibers, which were completely soluble in water, after cross‐linking preserved their existence in the range of 87%–81% at the end of the 24th hour in distilled water. It was reported that these biomaterials that persist in an aqueous environment show swelling behavior in the range of 275%–608%. The porosity of uncross‐linked pure PVA/SodCa nanofibers increased by 46.75% after cross‐linking. Moreover, the tensile strength of cross‐linked PVA/SodCa electrospun mats increased in the presence of rGO. Provided that wound dressing is done every 24 h with 3% rGO‐doped PVA/SodCa nanofiber and provided that wound dressing is done every 48 h with 5% rGO‐doped PVA/SodCa nanofiber showed antibacterial activity against S. aureus as 99.38% and 99.55%, respectively. [ABSTRACT FROM AUTHOR]

This research is aimed at preparing the β-galactosidase (βg) and vitamin C (VC) cocapsules stabilized by milk proteins. The effect of different independent parameters including core-coating ratio (10-100%), whey protein isolate (0 : 1), sodium caseinate (0 : 1), and ultrasound power (50-150 W) on physicochemical properties of microcapsules was investigated. The response surface methodology (RSM) defined the optimal conditions. Increasing the WPI values had different effects on the particle size and polydispersity index (PDI). The zeta potential values decreased by decreasing SC values. The βg had better encapsulation efficiency in comparison to VC. Increasing the core-coating ratio showed a negative effect on the enzyme activity. Among the test parameters, the core-coating ratio was effective on the viscosity of microcapsules. Two optimum conditions for co-encapsulation were determined as WPI, SC, core-coating ratio, and ultrasound power of 0, 1, 100%, and 79.4 W and 0.2, 0.8, 100%, and 75 W for microcapsules I and II, respectively. In the next step, the structural and morphological properties of the optimum samples were analyzed. The heterogeneous morphology of microcapsules was observed by SEM analysis. The formation of new interactions between wall materials, βg, and VC was confirmed by FT-IR analysis. XRD analysis revealed that the WPI-coated sample had a higher crystallinity index. Generally, the successful co-encapsulation of βg and VC exhibited the potential of the resultant microcapsules for the industrial production of VC fortified and lactose-free milk. [ABSTRACT FROM AUTHOR]

Summary: This research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, α‐pinene, α‐terpineol, limonene, β‐myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE‐CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and ΔE (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo‐gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE‐CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. [ABSTRACT FROM AUTHOR]

The milk added to the semen extender media acts by binding to seminal plasma proteins, which may protect the sperm cell from undergoing the capacitation process or acrosomal reaction in advance. Among these proteins, sodium caseinate stands out, which represents 80% of all proteins present in milk. Caseins are also able to protect the sperm cell by decreasing the loss of lipids through the plasma membrane, decreasing the binding of seminal plasma proteins to the plasma membrane. The objective of this study was to determine whether the addition of sodium caseinate in different concentrations to the freezing extender medium favors sperm viability after a long period of refrigeration. For this, three concentrations of sodium caseinate were used, 0.0, 1.0, and 2.0%, in the cryopreservation medium. In addition to caseinate concentrations, three refrigeration times were tested at 5 ºC, 12 and 24 hours. So, the ejaculates were divided into nine groups 0H/0%, 0H/1%, 0H/2%, 12H/0%, 12H/1%, 12H/2%, 24H/0%, 24H/1% and 24H/2%. Ten stallions underwent reproductive evaluation, being included only those with sperm motility ≥ 70%. Fluorescent probes, hypoosmotic (HOST), and thermoresistance (TTR) tests were used to evaluate the functionality of the plasma membrane and the longevity of sperm cells, respectively. There was no stat. difference (p>0.05) between groups for membrane integrity. However, for the TTR, it was possible to observe a stat. difference (p<0.05) for the 24H/2% group with a lower response. The integrity of the plasma membrane, compared to the refrigeration time and the concentration of sodium caseinate, did not change. Therefore, it was concluded that sperm longevity was impaired with the use of a 2% concentration of sodium caseinate, and its use is not recommended for sending refrigerated semen, for insemination or freezing, that exceeds 12 hours. [ABSTRACT FROM AUTHOR]

BACKGROUND: Omega‐3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega‐3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS: Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega‐3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg−1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS: The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega‐3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized. RESULTS: The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film‐like appearance, whereas the ethanol‐purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non‐pectin' components and resulted in purer pectin. The bands at 1045–1076 cm−1, relating to neutral sugars, had higher intensities in ethanol‐purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure. CONCLUSION: In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non‐esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on Escherichia coli, and Listeria monocytogenes. To achieve this study, fresh chicken meat was used for this experiment. Listeria monocytogenes ATCC 19111 and Escherichia coli ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC–MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC–MS analysis of the volatile constituents of the Origanum vulgare essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in Origanum vulgare essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the Carum cupticum essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in Origanum vulgare essential oil were thymol (23.3%), p‐cymene (17.5%), and γ‐terpinene (16.8%). The best z‐average (d.nm) is 483.4 nm (Carum cupticum essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of Escherichia coli and Listeria monocytogenes. According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study. [ABSTRACT FROM AUTHOR]

This text provides an overview of hydrocolloids and their applications in the food industry. Hydrocolloids are substances used for gelling, thickening, and stabilizing food products. They can be derived from various sources such as plants, animals, and microbial metabolism. Hydrocolloids have functional properties that improve the texture and stability of food, and they can also be used to reduce salt, fat, and glycemic index in food products. The text explores specific examples of hydrocolloids, such as konjac glucomannan, and their effects on starch gelatinization and retrogradation in bread. It also discusses the potential use of hydrocolloids in fat replacement, encapsulation of bioactive substances, and intelligent packaging. The text concludes by highlighting the need for further research in this field. [Extracted from the article]

Opuntia ficus-indica var. Colorada fruit is an important source of indicaxanthin, a betalain with antioxidant, anti-inflammatory, and neuromodulatory potential, proven in both in vitro and in vivo models. Other betalains and phenolic compounds with bioactive activities have also been identified in Colorada fruit extracts. These compounds may degrade by their exposure to different environmental factors, so in the present research, two double emulsion systems (W1/O/W2) were elaborated using Tween 20 (TW) and sodium caseinate (SC) as surfactants to encapsulate Colorada fruit pulp extracts, with the aim of enhancing their stability during storage. Encapsulation efficiencies of up to 97.3 ± 2.7%, particle sizes between 236 ± 4 and 3373 ± 64 nm, and zeta potential values of up to ∣46.2∣ ± 0.3 mV were obtained. In addition, the evaluation of the in vitro gastro-intestinal stability and bioaccessibility of the main individual bioactives was carried out by standardized INFOGEST© protocol, obtaining the highest values for the encapsulated extract bioactives in comparison with the non-encapsulated extract (control). Especially, TW double emulsion showed bioaccessibility values of up to 82.8 ± 1.5% for the main bioactives (indicaxanthin, piscidic acid, and isorhamnetin glucoxyl-rhamnosyl-pentoside 2 (IG2)), indicating a promising potential for its use as a functional natural colorant ingredient. [ABSTRACT FROM AUTHOR]

A Pickering double emulsion (DE) with an outer (O:W2) interface stabilized by cellulose nanocrystals (DE-CNC) was designed as a co-delivery systems for chlorogenic acid (CA) and curcumin, then compared with a control DE emulsion with an O:W2 interface stabilized with sodium caseinate (DE-NaCas). DE-CNC was more resistant to creaming during storage (6.79%, day 42) and showed higher encapsulation efficiency (EE) of CA (>90%). Conversely, both DEs exhibited similarly high EE for curcumin (>97%). The ζ-potential values were highly negative in both DEs, but tended to be lower in DE-CNC due to the highly negative charge of the CNCs. DE-CNC allowed for a steady release of CA during the oral, gastric, and intestinal phases of digestion, while a total release of CA was already observed in the gastric phase in case of DE-NaCas. The bioaccessibility of CA was similar in both DEs (~57–58%). Curcumin was mainly released in the intestinal phase with both DEs, reaching slightly lower bioaccessibility values with DE-CNC. The use of CNCs as a stabilizer for the outer interface of DEs is a promising strategy to increase the stability and EE of these systems, providing oral co-delivery vehicles capable of releasing significantly bioactive compounds during the intestinal phase of digestion. [ABSTRACT FROM AUTHOR]

In this study, nanofibers were produced from Polyvinyl alcohol (PVA)/Sodium Caseinate (SoCAS)/Copper Oxide nanoparticle (CuO NP) mixtures by electrospinning method. Nano surfaces were cross‐linked by immersion in a Glutaraldehyde (GLA) bath. Electrospun mats are designed as modern wound dressings with antibacterial effects for exuding wounds. The cross‐linking process by dipping has thickened a bit of nanofiber diameter by creating a coating effect on fiber surface. The increase of acetal bonds and decrease of hydroxyl groups in structure by cross‐linking have improved thermal properties of nanofibers. The increase in melting enthalpy has also improved mechanical properties of mats. The mixture of semicrystalline PVA and SoCAS has increased breaking stress of nanostructure. Besides, the CuO NP additive improved the breaking strength and elongation behavior of mats. It was stated that cross‐linked nanofibers swelled without dissolving in distilled water and contained water‐repellent groups. The CuO NP supplementation delayed the growth of Escherichia coli (E. coli). However, it was observed that antibacterial effect against Staphylococcus aureus (S. aureus) was higher than against E. coli. It was reported that 5 % CuO NP‐doped nanofiber can be used as a wound dressing, owing to its high fibroblast cell viability at 24th and 48th hours and 99.48 % antibacterial activity against S. aureus. [ABSTRACT FROM AUTHOR]

This study presents results of extracting hydrolyzed collagen peptide from fresh‐water fish scale and using it to prepare a nanoemulsion based on Sacha inchi (Plukenetia volubilis L.) seed oil and collagen peptide. The sacha inchi seed oil is extracted from the seeds of Sacha Inchi (abbreviated as sachi) plant and contains approximate 45 % triple omega 3–6‐9 (ω‐3, ω‐6, ω‐9) content. Pseudo‐ternary phase diagrams of three components: aqueous collagen solution, sachi seed oil, and surfactant/co‐surfactant (Smix) have been constructed. The parameters including the composition of Smix, sachi seed oil, and aqueous collagen solution have been selected to optimize the technology factors for the emulsion process. A quadratic regression equation was chosen, and experimental planning following the Box‐Behnken model using response surface methodology was used to optimize the preparation conditions for the nanoemulsion. The average droplet size of the emulsion systems is the object function for optimization. The Smix is a mixture of surfactant (Tween80) and propylene glycol (PG) with different ratios of Tween80/PG of 1/1, 2/1, 3/1, and 4/1, corresponding to the formation of four emulsion systems, code 1, 2, 3, 4, respectively. The optimal parameters for each emulsion system are different, however, the aqueous collagen solution contains a higher proportion in emulsions. Under the optimal conditions, the predicted values of the objective function of emulsions code 1–code 4 ranged from 95.62 to 185.14 nm, increasing together with the Tween80 ratio in Smix. The experiment values of the objective function of emulsions code 1–code 4 prepared under the optimal conditions are 104.22, 133.70, 159.27, and 207.87 nm, respectively. These values are close to the predicted values, suggesting that the suitability of the experiment and theory. Additionally, the stability of the nanoemulsion prepared under the optimal conditions is also evaluated. A stable nanoemulsion is potentially for loading nutraceuticals and vitamins for applications in personal health care and medicinal fields. [ABSTRACT FROM AUTHOR]

BACKGROUND: Single emulsifiers have an effect on the stability of plant protein drinks, giving some improvement. Emulsifiers are more effective in maintaining emulsion stability when combined with polysaccharides such as xanthan gum. In this paper, we studied the food‐grade emulsifier sucrose ester and measured the average particle size, polydispersity value, zeta potential, microrheological properties, microstructure and creaming index related to walnut protein emulsion by constructing a walnut protein emulsion simulation system. SDS‐PAGE and low‐field NMR were used to analyze the relative molecular masses of emulsions and the water distribution of emulsions, respectively, to further investigate the synergistic effects of sucrose esters and xanthan gum on the ease of emulsification and intrinsic mechanisms of different molecular weight proteins of walnut protein emulsions. RESULTS: The results indicate that the synergistic effect of sucrose esters and xanthan gum was to stabilize emulsions better than single emulsifiers. Xanthan gum and protein may form protein–polysaccharide complexes, as well as the hydrophobic interaction between sucrose ester and xanthan gum. The properties of xanthan gum can improve the stability of the emulsion by affecting the mechanical properties of walnut protein emulsion, and the combination of sucrose ester and xanthan gum can better stabilize large protein molecules. CONCLUSION: The results not only provide a theoretical basis for the stability of plant protein emulsion systems, but also provide technical support for the production and processing of large‐molecule plant proteins into emulsions in this field for improving their stability, and also provide more possibilities for other types of emulsions. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Annually, 1.3 billion metric tonnes of food get wasted, and packaging is crucial in reducing food wastage. Anthocyanin is a natural pigment found in plants and recently gained attention due to its biodegradability, non‐toxicity, pH‐sensitive colour‐changing characteristic, antioxidative and antimicrobial properties. These characteristics open a new and promising application in intelligent/smart food packaging. In this context, this review highlights the role of anthocyanin in intelligent or smart packaging specifically focused on pH‐sensitive colour‐changing properties and enhancing the shelf life of food due to antioxidant and antimicrobial properties. This review also provides insights about the anthocyanin extraction methods and intelligent packaging fabrication methods. [ABSTRACT FROM AUTHOR]

In recent years, proteins and polysaccharides have been widely used to prepare environmentally friendly functional food packaging materials. However, films based only on proteins or polysaccharides perform poorly and are often used as polymer matrices blended with biologically active ingredients to prepare films. In this paper, sodium caseinate (CAS), xanthan gum (XG), and konjac glucomannan (KGM) were used as raw materials, and clove oil (CEO) was added for the development of reactive biopolymer films, with the aim of exploring the effect of CEO on the structure and physical properties of films. The morphology, rheological behavior, optical properties, thermodynamic properties and mechanical properties of the composite films were investigated. The interaction between clove oil and film matrix was determined by Fourier infrared spectroscopy, and the distribution of CEO in the network structure of the films and the compatibility properties with the film matrix were investigated by scanning electron microscopy and laser confocal microscopy. It was found that with the increase of CEO content, the film color deepened, the optical properties were modulated, the surface hydrophobicity was enhanced and the thermodynamic properties did not change significantly. The study showed how the combination of konjac glucomannan and xanthan gum colloids with clove essential oil and sodium caseinate can affect the properties of bioactive films. [ABSTRACT FROM AUTHOR]

The utmost aim of this study is the determination of the optimum ratio and the amount of almond gum (AL), sodium alginate (SA), and sodium caseinate (SC) in the formulation of tyrosol-nanoparticles. Indeed, the increase in the ratio of AL enhanced the encapsulation efficiency and significantly reduced the mean particle diameter (dp) of tyrosol-nanoparticles. Moreover, increasing the ratio of SC at an amount of 2.0% improved the polydispersity index of tyrosol nanodispersions. Besides, the high proportions of AL at the amount of 2.0% and SC at the amount of 1.0% enhanced the antioxidant activities of tyrosol nanoparticles. Hence, the statistical results showed that the mixture of 51.20% AL and 48.80% SC at the amount of 2.0% was proven to be the optimum condition which was confirmed in practice. Under these conditions, the experimental values of encapsulation efficiency, mean dp, polydispersity index, and antioxidant activity (IC50) were: 98.10%, 91.57 nm, 0.18, and 87.90 µM, respectively. Their molecular interaction was also confirmed by FTIR and thermal analysis which proved the encapsulation of tyrosol in an amorphous form. [ABSTRACT FROM AUTHOR]

To improve the survivability of probiotics, Lactobacillus plantarum was microencapsulated using pufferfish skin gelatin (PSG)-based wall materials by spray-drying. This work investigated the protective effect of three different pH-dependent proteins (sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI)) combined with PSG on L. plantarum. The experimental results of spray-drying with an inlet temperature of 120 °C and an outlet temperature of 80 °C, storage at 4 °C for 6 months, simulated digestion, and turbidity indicated that PSG/SC had better stability and encapsulation effects and was more suitable to encapsulate L. plantarum than PSG/SPI and PSG/WPI. The optimum preparation conditions for L. plantarum microcapsules were a PSG/SC mass ratio of 2:1, an SC concentration of 20 g/L, and a cell concentration of 10 g/L. The encapsulation efficiency of the obtained microcapsules was 95.0%, and the survival rate was 94.2% in simulated gastric fluid for 2 h and 98.0% in simulated intestinal fluid for 2 h. Amino acid composition analysis exhibited that the imino acid and aspartic acid contents of PSG were 27.98 and 26.16 g/100 g protein, respectively, which was much higher than commercial bovine gelatin. This characteristic was favorable to the high encapsulation efficiency and stability of microcapsules. In vitro release experiments showed that the PSG/SC microcapsules did not disintegrate in simulated gastric fluid for 2 h but could completely release in simulated intestinal fluid for 2 h, which can maintain the high survivability of L. plantarum in simulated digestion. In general, this study demonstrated that microcapsules using PSG/SC as wall materials can effectively improve the survivability of probiotics and have great potential for application in probiotic products. [ABSTRACT FROM AUTHOR]

The pH-driven method is a green and efficient encapsulation technology to incorporate hydrophobic polyphenols, excluding phenolic acids, which were unstable in a strong alkaline solution. In the present study, the pH-driven method was expanded for encapsulating caffeic acid in sodium caseinate (NaCas). Caffeic acid–loaded NaCas nanoparticles were fabricated by increasing the mixture to pH 12.0, followed by acidification to pH 8.0. Subsequently, caffeic acid was dissolved in the NaCas dispersion that was further acidified to pH 5.5 to prepare NaCas-caffeic acid nanoparticles (NCNs). The encapsulation efficiency of caffeic acid in NCN was up to 72.94% with an initial concentration of no more than 1.4 mg/mL and remained stable in 21 days at 21 °C. Based on particle structure and zeta potential assays, reassembly of casein structure was critical to caffeic acid encapsulation during acidification to pH 5.5 with reduced particle size. Moreover, caffeic acid was almost molecularly distributed in NCN based on XRD patterns. Loading caffeic acid in NCN significantly improved the bioaccessibility and Caco-2 cell monolayer uptake. This research provided a novel method for loading phenolic acids in a green and efficient way. [ABSTRACT FROM AUTHOR]

We designed and characterized chitosan–caseinate fibers processed through wet spinning for biomedical applications such as drug delivery from knitted medical devices. Sodium caseinate was either incorporated directly into the chitosan dope or allowed to diffuse into the chitosan hydrogel from a coagulation bath containing sodium caseinate and sodium hydroxide (NaOH). The latter route, where caseinate was incorporated in the neutralization bath, produced fibers with better mechanical properties for textile applications than those formed by the chitosan–caseinate mixed collodion route. The latter processing method consists of enriching a pre-formed chitosan hydrogel with caseinate, preserving the structure of the semicrystalline hydrogel without drastically affecting interactions involved in the chitosan self-assembly. Thus, dried fibers, after coagulation in a NaOH/sodium caseinate aqueous bath, exhibited preserved ultimate mechanical properties. The crystallinity ratio of chitosan was not significantly impacted by the presence of caseinate. However, when caseinate was incorporated into the chitosan dope, chitosan–caseinate fibers exhibited lower ultimate mechanical properties, possibly due to a lower entanglement density in the amorphous phase of the chitosan matrix. A standpoint is to optimize the chitosan–caseinate composition ratio and processing route to find a good compromise between the preservation of fiber mechanical properties and appropriate fiber composition for potential application in drug release. [ABSTRACT FROM AUTHOR]