Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34 and 96.64, respectively, which was decreased to 72.73 and 88.81 at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products. © 2015 Elsevier B.V

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

The barberry (Berberis vulgaris) extract which is a rich source of anthocyanin was used for encapsulation with three different wall materials i.e., combination of gum Arabic and maltodextrin (GA+MD), combination of maltodextrin and gelatin (MD+GE) and maltodextrin (MD) by spray drying process. In this context, the storage stability of encapsulated pigments was investigated under four storage temperatures (4, 25, 35 and 42 °C), four relative humidities (20, 30, 40 and 50%) and light illumination until 90 days. All wall materials largely increased the half-life of the encapsulated pigments during storage compared with non-encapsulated anthocyanins. MD+GA showed the highest encapsulation efficiency, lower degradation rate in all temperatures and was found as the most effective wall material in stabilizing the pigments. The encapsulated pigments were utilized in coloring jelly powder as an alternative of synthetic color. Sensory evaluation were run to identify best encapsulated natural color concentration in jelly powder formulation according to acceptability by consumers. A jelly with added 7% encapsulated color had higher scores than the commercial jelly containing synthetic color for all the sensory attributes evaluated. Physicochemical properties of produced jelly including moisture content, hygroscopicity, acidity, ash content and texture were not significantly different with control sample while, syneresis and solubility of the samples prepared with encapsulated color was significantly reduced. © 2016 Elsevier Ltd

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that the final product could be encapsulated within maltodextrin-whey protein double emulsions. A non ionic surfactant (Span 80) was used for making nano-emulsions at three dispersed phase/surfactant ratios of 0.2, 0.6, and 1.0. Folic acid content was 1.0, 2.0, and 3.0 mg/mL of dispersed phase by a volume fraction of 5.0, 8.5, and 12. The final optimum nano-emulsion formulation with 12 dispersed phase, a water to surfactant ratio of 0.9 and folic acid content of 3 mg/mL in dispersed phase was encapsulated within maltodextrin-whey protein double emulsions. It was found that the emulsification time for preparing nano-emulsions was between 4 to 16 h based on formulation variables. Droplet size decreased at higher surfactant contents and final nano-emulsions had a droplet size. < 100 nm. Shear viscosity was higher for those formulations containing more surfactant. Our results revealed that spontaneous method could be used successfully for preparing stable W/O nano-emulsions containing folic acid. © 2016 Elsevier B.V

A mechanism-based gradient damage model for metallic fracture

A new gradient-based formulation for predicting fracture in elastic-plastic solids is presented. Damage is captured by means of a phase field model that considers both the elastic and plastic works as driving forces for fracture. Material deformation is characterised by a mechanism-based strain gradient constitutive model. This non-local plastic-damage formulation is numerically implemented and used to simulate fracture in several paradigmatic boundary value problems. The case studies aim at shedding light into the role of the plastic and fracture length scales. It is found that the role of plastic strain gradients is two-fold. When dealing with sharp defects like cracks, plastic strain gradients elevate local stresses and facilitate fracture. However, in the presence of non-sharp defects failure is driven by the localisation of plastic flow, which is delayed due to the additional work hardening introduced by plastic strain gradients

A mechanism-based gradient damage model for metallic fracture

A new gradient-based formulation for predicting fracture in elastic-plastic solids is presented. Damage is captured by means of a phase field model that considers both the elastic and plastic works as driving forces for fracture. Material deformation is characterised by a mechanism-based strain gradient constitutive model. This non-local plastic-damage formulation is numerically implemented and used to simulate fracture in several paradigmatic boundary value problems. The case studies aim at shedding light into the role of the plastic and fracture length scales. It is found that the role of plastic strain gradients is two-fold. When dealing with sharp defects like cracks, plastic strain gradients elevate local stresses and facilitate fracture. However, in the presence of non-sharp defects failure is driven by the localisation of plastic flow, which is delayed due to the additional work hardening introduced by plastic strain gradients

Comparison of corneal higher-order aberrations between miniscleral and hybrid lenses in Keratoconus

SIGNIFICANCE Fitting specialty contact lenses (hybrid and miniscleral) can be a useful option in keratoconus patients to decrease higher-order aberrations (HOAs) and increase the quality of vision. PURPOSE The aim of the present study was to compare corneal HOAs between miniscleral and hybrid lenses in keratoconus patients. METHODS The target population of this study was 37 patients with bilateral keratoconus aged 20 to 35 years who were referred to a specialized contact lens clinic by a corneal specialist. Pre-fitting examinations included objective and subjective refraction, measurement of uncorrected and best spectacle-corrected visual acuity, and measurement of corneal HOAs. Lens fitting was performed in the next step. Finally, post-fitting measurements including contact lens-corrected visual acuity and corneal HOAs were performed. RESULTS The root mean square of the total HOAs significantly decreased after fitting both miniscleral and hybrid lens designs. There was a significant change in the third-order vertical coma and spherical aberration after fitting the miniscleral lens. In the hybrid lens group, a significant change was found only in vertical coma after fitting. There was no significant difference in the post-fitting HOA change between the two groups. CONCLUSIONS The results of this study showed the effectiveness of both miniscleral and hybrid lenses in decreasing HOAs in keratoconus patients. No significant difference was observed between these two lenses in this regard. © Lippincott Williams & Wilkins

Atlas pistachio (Pistacia atlantica) unripe fruit extract as a source of phytochemicals with anti-tyrosinase, antioxidant, and antibacterial properties

The current need for biologically active substances that are sustainable, allegedly beneficial to health, and may be employed as ingredients in cosmetic products has encouraged numerous researchers. Pistacia atlantica is known to contain compounds that possess strong biological effects beneficial to health. The objective of this study was the quantification of the polyphenols in unripe Atlas pistachio (AP) fruit extract and the evaluation of hydro-methanolic extract and anthocyanins for their antioxidant, anti-tyrosinase, and antimicrobial effects. The results revealed that the yield of the hydro-methanolic extract was 22.15%, characterized by 75.12 mg GAE/g DM for total phenolics and strong content of hydrolysable tannins (400.16 mg GAE/g DM). 1,1-dimethyl-allyl caffeate, hydroxytyrosol, ellagic acid, rutin, and kaempferol-3-O-glucoside were the most abundant components quantified by HPLC-DAD. The tyrosinase enzyme was significantly inhibited by AP extract (EC50 = 0.70 mg/mL). For the antioxidant properties, the hydrolyzed anthocyanin extract exhibited the best action against reducing power and β-carotene, compared to anthocyanins crude extract and fruits. This extract showed its stronger antibacterial activity. In conclusion, unripe AP fruit is a promising source of diverse phytochemicals that can be applied in medicinal, nutraceutical, and cosmetic applications as antioxidants and antimicrobials