Article
Food Science & Technology
Danger Tabio-Garcia, Francisco Paraguay-Delgado, Daniel Lardizabal Gutierrez, Armando Quintero-Ramos, Carmen O. Mellendez-Pizarro, Luz A. Ochoa-Martinez, Miguel A. Sanchez-Madrigal, Martha G. Ruiz-Gutierrez, Jose C. Espinoza-Hicks
Summary: This study evaluated the effectiveness of maltodextrin and cactus mucilage as carrier agents in encapsulating bioactive amaranth compounds. Spray drying achieved high yields. Increasing the cactus mucilage concentration led to changes in various properties of the encapsulated powders. The encapsulated amaranth powders showed good stability and retention of bioactive compounds.
Article
Food Science & Technology
Juan Carlos Carmona, Paz Robert, Cristina Vergara, Carmen Saenz
Summary: The study demonstrated that encapsulation of yellow-orange cactus pear pulp with maltodextrin can be used as a yellow colorant for yogurt with high stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hadi Tanavar, Hassan Barzegar, Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia
Summary: This study evaluated the use of basil seed mucilage-based edible coating with varying concentrations of Mentha pulegium essential oil to extend the shelf life of veal. Results showed that the coating effectively restrained spoilage during storage and did not adversely affect the sensory properties of the meat. The addition of essential oil in the coating could extend the shelf life of veal samples by up to 9 days.
FOOD SCIENCE & NUTRITION
(2021)
Article
Energy & Fuels
Bruna Moura, Helena Monteiro, Teresa M. Mata, Antonio A. Martins
Summary: The study evaluated the primary energy and carbon emissions of essential oil extraction from Rosemary in Portugal using the life cycle assessment method. The results showed that supercritical fluid extraction was the best method for fresh samples, while hydro-distillation was preferable for dried samples. Additionally, the study compared the energy consumption and carbon emissions for two different functional units.
Article
Food Science & Technology
Behrooz Alizadeh Behbahani, Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaee Yazdi
Summary: The study demonstrated that using CEO-LPSM edible coating significantly inhibited lipid oxidation and microbial growth of beef slices, while also effectively reducing weight and texture losses and improving the shelf life of fresh beef.
FOOD SCIENCE & NUTRITION
(2021)
Article
Polymer Science
Maria Carolina Otalora, Andrea Wilches-Torres, Jovanny A. Gomez Castano
Summary: This work studied the use of mucilage extracted from the cladodes of Opuntia ficus-indica and aloe vera leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying. The results showed that the use of aloe vera mucilage increased the retention of beta-carotene, antioxidant capacity, and total carotenoid content of the microcapsules.
Article
Food Science & Technology
Yanhong Liu, Mengyao Liu, Juan Zhao, Dezhen Wang, Lingling Zhang, Hui Wang, Wanqi Cao, Shuo Wang
Summary: In this study, Osmanthus essential oil microcapsules were prepared using the interface polymerization method. The optimal preparation process was explored, and the microcapsules were characterized. The microcapsules exhibited spherical shape, smooth surface, high elasticity, good sustained-release ability, thermal stability, and storage stability, indicating promising application prospects in various fields.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Hossein Jooyandeh, Mohsen Ebrahimi Hemmati Kaykha, Behrooz Alizadeh Behbahani, Mohammad Noshad
Summary: The application of edible films and coatings incorporated with Cordia myxa fruit mucilage (CMFM) and Rosmarinus officinalis essential oil (ROEO) was investigated to preserve and extend the shelf life of mutton meat during cold storage. Coating the meat samples with CMFM prevented the increase of pH and decrease of moisture. As the concentration of ROEO increased, the shelf life of coated mutton meat samples significantly improved, with the sample containing 2% essential oil having the longest refrigerated shelf life.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Haona Bao, Huihuang H. Ding, Anto Pradeep Raja Charles, Dafeng Hui, Sudipta Rakshit, Samuel Nahashon, Ying Wu
Summary: The study investigated the use of water-soluble yellow mustard mucilage (WSM) as a wall material in microencapsulation of essential oils (EO), thymol and carvacrol, and polyphenols (PP). Results showed that the addition of WSM improved the stability of the emulsion, encapsulation efficiency, and release pattern of the bioactive compounds. WSM can be utilized as a superior wall material for the encapsulation of bioactive ingredients in food, feed, and pharmaceutical industries.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Van Thanh Do, Alissara Reungsang, Nareekan Chaiwong, Pornchai Rachtanapun
Summary: The study revealed that the pectin/nanochitosan coating at a low temperature (17 degrees C) had the best effect on preserving and maintaining the weight of mango fruits, thus extending their shelf-life and maintaining quality effectively.
Article
Materials Science, Paper & Wood
Emine Arman Kandirmaz
Summary: Essential oils like rosemary oil can be encapsulated with wall materials to create capsules that show antimicrobial activity against bacteria like E. coli, making them potentially useful for active food packaging applications.
NORDIC PULP & PAPER RESEARCH JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Tao Wang, Zhikun Yang, Changcai Zhang, Xiaodong Zhai, Xinyu Zhang, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Jiyong Shi
Summary: Bilayer anti-ultraviolet preservation films were successfully developed by incorporating cinnamon essential oil and chitosan as the bioactive layer, and incorporating TiO2 and sodium alginate as the protective layer. The addition of cinnamon essential oil improved the antibacterial and antioxidant properties of the films. The addition of TiO2 enhanced the bioactive retention property of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Zuliana Razali, Chandran Somasundram, Siti Zalifah Nurulain, Wijenthiran Kunasekaran, Matthew Raj Alias
Summary: A novel method of combining dragon fruit mucilage and UV-C irradiation was used to extend the shelf life of cherry tomatoes, reduce weight loss, and inhibit microbial growth. Edible coating combined with UV-C irradiation as a hurdle treatment showed significant improvement in preserving the quality of cherry tomatoes.
Article
Food Science & Technology
Ali Khodadadi Baighout, Afshin Javadi, Sodeif Azadard-Damirchi, Hamid Mirzaei, Younes Anzabi
Summary: In this study, eggs were coated with black seed oil and rosemary essential oil. Coating with 3% rosemary essential oil resulted in increased shell thickness and improved shelf life and quality characteristics of eggs.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
Wanderson da Silva Martins, Jayuri Susy Fernandes de Araujo, Bruno Fonseca Feitosa, Jessica Ribeiro Oliveira, Lloyd Ryan Viana Kotzebue, Deuber Lincon da Silva Agostini, Diego Lomonaco Vasconcelos de Oliveira, Selma Elaine Mazzetto, Monica Tejo Cavalcanti, Andre Leandro da Silva
Summary: The study found that maltodextrin and gelatin can be used as encapsulants for the freeze-drying preparation of lemongrass essential oil microparticles, improving the stability and protection of the oil. The M1 formulation showed higher yield and encapsulation efficiency, demonstrating great commercial potential for reducing storage, transport, and distribution costs.
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Food Science & Technology
M. Alikhani-Koupaei
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2015)
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Food Science & Technology
M. Alikhani-Koupaei
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2015)
Article
Plant Sciences
Majid Alikhani-Koupaei, Reza Fatahi, Zabihollah Zamani, Saeedeh Salimi
ACTA PHYSIOLOGIAE PLANTARUM
(2018)
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Agronomy
Majid Alikhani-Koupaei, Reza Fatahi, Zabihollah Zamani, Saeedeh Salimi
AGRICULTURAL WATER MANAGEMENT
(2018)
Article
Food Science & Technology
Majid Alikhani, Amir Daraei Garmakhany
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2012)
Article
Food Science & Technology
Majid Alikhani-Koupaei, Meisam Mazlumzadeh, Mohamadmehdi Sharifani, Mohamad Adibian
FOOD SCIENCE & NUTRITION
(2014)
Article
Agronomy
Majid Alikhani-Koupaei, Morteza Soleimani Aghdam, Somayeh Faghih
AGRICULTURAL WATER MANAGEMENT
(2020)
Article
Plant Sciences
Majid Alikhani-Koupaei, Morteza Soleimani Aghdam
ACTA PHYSIOLOGIAE PLANTARUM
(2020)