Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

  Background and objective: Flaxseed oil, as a potential source of polyunsaturated fatty acids, is susceptible to oxidation. Yeast cells of Saccharomyces cerevisiae and β-glucan can be used as biocompatible and biodegradable matrices for the protection of this nutritious oil from oxidation in foods enriched with omega-3 fatty acids. The aim of this study was to investigate quality properties of breads containing encapsulated and free flaxseed oils. Materials and methods: Flaxseed oil was encapsulated in either yeast cells or β-glucan. Functional wheat bread samples were prepared using unencapsulated and encapsulated flaxseed oils. These were compared with control samples in terms of dough rheological and bread quality parameters. Results and conclusion: Encapsulation significantly increased dough rheological properties (G′ and G″ values), firmness and density and decreased lightness, compared to control samples. Breads, containing flaxseed oil encapsulated in yeast cells, showed a lower peroxide index and a higher α-linolenic acid value, compared to two other samples containing oil samples. This showed a better protection of unsaturated fatty acids against deleterious oxidation reactions. Results of this study indicate that addition of microencapsulated flaxseed oil into breads helps preserve sensory properties of the control sample, compared to breads fortified with free flaxseed oil. Conflict of interest: The authors declare no conflict of interest

Biopolymeric Nanoparticles, Pickering Nanoemulsions and Nanophytosomes for Loading of Zataria multiflora Essential Oil as a Biopreservative

Background and Objective: Essential oils include low solubility, poor bioavailability and rapid release, which may limit their use as bioactive compounds in foods and medicine. Nanoencapsulation can preserve inherent qualities of essential oils and improve their physicochemical characteristics and health benefits. Focus of the present study was on the loading of essential oils from Zataria multiflora in pickering nanoemulsions, nanoparticles and nanophytosome. In addition, the present study assessed how these systems affected their physicochemical characteristics and antioxidant and antimicrobial activities, compared to free-essential oils. Material and Methods: Encapsulation of Zataria multiflora Boiss essential oil in nanocarriers as a novel phytoconstituents delivery system was carried out using three various methods. Physicochemical characterization of nanocarriers was studied using dynamic light scattering, Fourier transform infrared spectroscopy, field emission scanning electron microscope, confocal laser scanning microscopy, optical microscope and antioxidant activity. The minimum inhibitory and bactericidal concentration assessment effects against Listeria monocytogenes at 24 h and temperatures (10, 25 and 37 °C) were investigated. Encapsulated Zataria multiflora Boiss essential oil with subinhibitory concentrations (0.25, 0.5 and 0.75) in hamburger formulation was selected as a food model for chemical, microbiological and sensory evaluation. Results and Conclusion: In general, this study compared three types of biocarriers with free essential oils. Primarily, nanophytosome showed promising results in delaying oxidation and in antimicrobial and sensory assessments, compared to two other nanocarriers. In conclusion, essential oil nanophytosomes of Zataria multiflora Boiss include the potential as an efficient natural food preservative. Conflict of interest: The authors declare no conflict of interest

Comparison the effect of carboxymethyle cellulose films containing Thymus vulgaris and Zataria multiflura on shelf life of chicken meat

Poultry meat is a kind of perishable food. The growth of pathogenic microorganisms may occur in chicken meat during storage in the refrigerator. Microbial growth causes a serious hazard to the safety of the food consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containing essential oil on shelf life of chicken meat during 9 days at 4° C. Essential oil was extracted by distillation. At first, antimicrobial activities of CMC film containing essential oil and control films were analyzed by disc diffusion assay. After that, three treatments of chicken fillets including untreated-control (C), coating carboxymetyl cellulose (CMC), and CMC with 2.4% Zataria multiflora essential oil (CMC-Z) were prepared. The microbial shelf life of treatment were determined in 3 days interval at 4 ̊° C. The results showed that antimicrobial properties of Thymus vulgaris and Zataria multiflura essential oil, ZEO containing film had efficient inhibitory effect compared to TEO, thus film incorporated with ZEO was selected for shelf life studies. Also the results revealed that total viable count (TVC) population of fillets increased during shelf life and exceeded 6.81 log cfu g -1 for CMC sample on day 8. For CMC-Z treatments, this deadline was achieved after 9 days. Coating chicken meat sample with CMC film could decrease TVC population compared to the control sample (p<0.05). The results showed that the use of ZEO in chicken meat as antimicrobial compound caused a delay in microbial putrefaction process

Preparation and Characterization of Maltodextrin Microcapsules Containing Walnut Green Husk Extract

In recent years, the field of natural antimicrobial and antioxidant compounds is one of the main research topics in the food industry. Application of agricultural residues is mainly cheap, and available resources are receiving increased attention. Walnut green husk is one of the agricultural residues that is considered as natural compounds with biological properties because of phenolic compounds. In this study, maltodextrin 10% was used for microencapsulation of walnut green husk extract. At first, the extract was examined to consider extraction yield, total phenolic compounds, and antioxidant activation. The results showed the extraction yield of 81.43%, total phenolic compounds of 3997 [mg GAE/100 g], antioxidant activity [DPPH] of 84.85% for walnut green husk extract. Antioxidant activity is about 75%-81% and by DPPH. At the next stage, microencapsulation was done by spry-drying method. The microencapsulation efficiency was 72%-79%. The results of SEM tests confirmed this microencapsulation process. In addition, microencapsulated and free extract was more effective on gram-positive bacteria’s rather than the gram-negative ones. According to the study, walnut green husk can be used as a cheap antioxidant and antimicrobial compounds due to sufficient value of phenolic compounds

Gluten-free products in celiac disease: Nutritional and technological challenges and solutions

In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review

Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

An active edible film from soluble soybean polysaccharide (SSPS) incorporated with different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils was developed, and the film’s optical, wettability, thermal, total phenol and antioxidant characteristics were investigated, along with their antimicrobial effectiveness against Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa and Salmonella typhimurium. The film’s colour became darker and more yellowish and had a lower gloss as the levels of ZEO or MEO were increased. Antioxidant activity of the films was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric-reducing antioxidant power assays. DPPH was reduced in the range of 19.84–74.12% depending on the essential oil type and concentration. Film incorporated with 3% (v/v) ZEO showed the highest DPPH radical scavenging activity and ferric reducing antioxidant power (IC50 = 4188.60 ± 21.73 mg/l and EC50 = 8.86 ± 0.09 mg/ml, respectively), compared with the control and MEO added film. Films containing ZEO were more effective against the tested bacteria than those containing MEO. S. aureus was found to be the most sensitive bacterium to both ZEO or MEO, followed by B. cereus and E. coli. A highest inhibition zone of 387.05 mm2 was observed for S. aureus around the films incorporated with 3% (v/v) ZEO. The total inhibitory zone of 3% (v/v) MEO formulated films was 21.98 for S. typhimurium and 10.15 mm2 for P. aeruginosa. Differential scanning calorimetry (DSC) analysis revealed a single glass transition temperature (Tg) between 16 and 31 °C. The contact angle increased up to 175% and 38% as 3% (v/v) of ZEO or MEO used: it clearly shows that films with ZEO were more hydrophobic than those with MEO. The results showed that these two essential oils could be incorporated into SSPS films for food packaging

Characterization of microcapsule containing walnut (Juglans regia L.) green husk extract as preventive antioxidant and antimicrobial agent

Background: Walnut green husk (WGH) extract has been known as potential preventive and therapeutic antioxidants and antimicrobials due to its high polyphenol content. In this study, preparation of spray dried WGH extract-loaded microcapsules by maltodextrin and its blending with two other natural biodegradable polymers, pectin, or alginate were investigated. Methods: In this study, encapsulation efficiency (EE), total phenol content (Folin–Ciocalteu reagent method), antioxidant (DPPH scavenging assay) and antimicrobial activities (agar well diffusion method) structural (SEM and FTIR studies), and release properties of WGH extract-loaded microcapsules were investigated. Results: High retention of phenolic content in microcapsules indicated the successful encapsulation of WGH extract. Addition of biopolymers to maltodextrin matrix has a positive effect on EE and other properties of microcapsules. The microcapsules prepared with mixture of maltodextrin and pectin had higher EE (79.35 ± 0.87%) and total phenolic (TP) content (56.83 ± 1.04 mg gallic acid equivalents [GAE]/100 g) in comparison to maltodextrin and alginate mixture (EE: 75.21 ± 0.24%, TP content: 54.33 ± 1.53 mg GAE/100 g) and maltodextrin only matrix (EE: 72.50 ± 1.00%, TP content: 50.67 ± 1.35 mg GAE/100 g). Extract-loaded microcapsules also showed nearly spherical structure, good antioxidant (with the percentage DPPH inhibition ranged from 75.17 ± 1.42% to 80.87 ± 2.29%), and antimicrobial properties (with mean inhibition diameter zone ranged from 7.76 ± 0.86 mm to 11.53 ± 0.45 mm). Fourier transform infrared analyses suggested the presence of extract on microcapsules. The in vitro extract release from microcapsules followed an anomalous non-Fickian diffusion mechanism with almost complete release. Conclusions: WGH extract microcapsules can be used as novel and economic bioactive phytochemical and therapeutic agents to prevent oxidation and microbial activity