Article
Food Science & Technology
Piyanan Chuesiang, Victor Ryu, Ubonrat Siripatrawan
Summary: This research demonstrates the efficiency of CBON nanoemulsion in minimizing the undesirable effects of CBO on fish fillets and maintaining sensory acceptance during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Danielle Galdino de Souza, Debora Silva Santos, Karina Smidt Simon, Jose Athayde Vasconcelos Morais, Luisa Coutinho Coelho, Thyago Jose Arruda Pacheco, Ricardo Bentes Azevedo, Anamelia Lorenzetti Bocca, Cesar Augusto Melo-Silva, Joao Paulo Figueiro Longo
Summary: Diets rich in omega-3 fatty acids, such as fish oil, can modulate inflammatory responses and cell membrane composition. This study found that the use of lipid nanoemulsion containing fish oil significantly reduced fibrotic progression and inflammation in an experimental model of pulmonary fibrosis.
Article
Food Science & Technology
Mehmet Mustafa Ekin, Nazan Kutlu, Raciye Meral, Zafer Ceylan, Isa Cavidoglu
Summary: By adding nanoemulsions, the fat content in cookies can be reduced without compromising the desired properties. The cookies with nano-oil added had a higher spread ratio and lower hardness compared to the control group. The fatty acid composition in cookies changed with the addition of nano-oil, leading to improved sensory properties.
Article
Medicine, Research & Experimental
Debora S. Santos, Jose Athayde V. Morais, Isis A. C. Vanderlei, Alexandre S. Santos, Ricardo B. Azevedo, Luis A. Muehlmann, Osmindo R. P. Junior, Marcia R. Mortari, Jaqueline R. da Silva, Sebastiao W. da Silva, Joao P. F. Longo
Summary: A fish oil nanoemulsion was developed to improve oral absorption and test anti-inflammatory effects, showing low polydispersity and stable droplets. The nanoemulsion did not affect cell viability, was kinetically incorporated into cells, and exhibited significantly shorter retention in the gastrointestinal region compared to free fish oil intake. In inflammatory tests, the nanoemulsion showed less neutrophil infiltration and reduced paw edema volume, indicating significant effectiveness in modulating inflammatory disorders.
BIOMEDICINE & PHARMACOTHERAPY
(2021)
Review
Chemistry, Physical
Masoumeh Marhamati, Golnaz Ranjbar, Mitra Rezaie
Summary: This study focuses on the effects of emulsifiers on the physicochemical stability of oil-in-water nanoemulsions, considering factors such as preparation methods, nature, concentration, molecular weight, and type of the food matrix. Emulsifiers play a key role in the formation and stability of food emulsions through adsorption at the oil-water interface, contributing to the production of stable nanoemulsion-based structures. Further research is needed to identify novel emulsifiers or combinations for food applications.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Chemistry, Applied
Reyhaneh Ghasemi Baghabrishami, Sayed Amir Hossein Goli
Summary: The addition of tomato seed oil and heat treatment significantly improved the bioaccessibility of lycopene in tomato juice. Nanoemulsion had the highest bioaccessibility and the lowest oxidative stability compared to conventional emulsion and bulk oil.
Article
Agricultural Engineering
Fatehia Nasser Gharsan, Walaa Mohamed Kamel, Tariq Saeed Alghamdi, Azla Aedh Alghamdi, Abeer Olayana Althagafi, Fatima Jasim Aljassim, Sameera Nasser Al-Ghamdi
Summary: In this study, the effectiveness of citronella essential oil and its nanoemulsion in controlling O. surinamensis adults was compared. The nanoemulsion was found to be more effective than the pure essential oil, with significant differences in toxicity. Citronella nanoemulsion shows promise as an alternative to chemical pesticides for protecting stored products.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Applied
Gizem Ceylan Turkoglu, Merih Sariisik, Sinem Yaprak Karavana, Fadime Aydin Koseme
Summary: A composite wound dressing with reduced swelling and more stable fluid handling properties, containing 1% WGO which significantly improved NIH/3T3 cell proliferation. In addition, the proposed product demonstrated air and water vapor permeability of 8.05 cm3/cm2/s and 541.37 g/m2/day respectively.
CARBOHYDRATE POLYMERS
(2021)
Review
Food Science & Technology
Aziz A. Fallah, Elham Sarmast, Tina Jafari, Amin Mousavi Khaneghah
Summary: This systematic review and meta-analysis evaluated the effects of various vegetable oil-based nanoemulsion formulations on the microbial and chemical quality of muscle foods. The results showed that these formulations were effective in reducing microbial growth rates and chemical changes in muscle foods, with safflower, olive, canola, and sunflower oil-based nanoemulsions being the most effective.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biophysics
Qi Liu, Yuan Gao, Xuan Fu, Wang Chen, Jinghan Yang, Zhiyang Chen, Zixuan Wang, Xiangxun Zhuansun, Jianguo Feng, Yong Chen
Summary: A nanoemulsion of peppermint oil was prepared using high speed shearing technology, showing stability and strong inhibitory effects on E. coli. The apoptosis rate of BEAS-2B cells treated with the nanoemulsion was less than 10%, suggesting potential applications in the future.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Food Science & Technology
Hongtao Sun, Yan Ma, Xianqing Huang, Lianjun Song, Hongtao Guo, Xiaodong Sun, Ning Li, Mingwu Qiao
Summary: In this study, flaxseed oil nanoemulsions were prepared using flaxseed oil as the embedding material and flaxseed gum as the sole emulsifier. The effects of storage temperature, pH, and NaCl concentration on the stability of the nanoemulsions were investigated. The results showed that temperature significantly influenced the stability, and higher temperatures resulted in decreased stability. The nanoemulsions were relatively stable at pH 5 and 7, but showed poor stability at pH 3 and alkaline conditions. Increasing ionic strength led to unstable aggregation. Overall, the stability of the flaxseed oil nanoemulsion was better at 4 degrees C, pH 5-7, and NaCl <200 mmol/L. These findings provide valuable information for the design and preparation of stable delivery systems for flaxseed oil in various industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Abderrahmane Ameur, Abdelkader Bensid, Fatih Ozogul, Yilmaz Ucar, Mustafa Durmus, Piotr Kulawik, Saliha Boudjenah-Haroun
Summary: The study showed that nanoemulsions prepared with grape seed and cinnamon essential oils significantly extended the shelf-life of flathead mullet fillets, inhibiting pH and TVB-N increases, and slowing down lipid oxidation and hydrolysis. Sensory evaluation demonstrated a shelf-life extension from 10 to 14 days compared to controls, while microbiological analysis revealed a shelf-life extension from 10 to 12 days with a reduction of microbiological contamination in both mesophilic and psychrotrophic bacteria.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Quoc Dat Lai, Thi Thuy Loan Huynh, Ngoc Thuc Trinh Doan, Hoang Dung Nguyen
Summary: This paper focuses on the application of high-pressure homogenisation (HPH) for emulsification of wheat germ oil (WGO) in water. The study found that increasing the operating pressure and lecithin ratio improved emulsion stability, while increasing the oil fraction had the opposite effect. A regression model was established to predict the particle size based on the technical conditions of emulsion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hamidreza Kazemeini, Asghar Azizian, Hasti Adib
Summary: The study found that alginate coatings containing Nano-emulsion can effectively prevent the growth of Listeria in turkey fillets, which has significant implications for the food industry.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Piyanan Chuesiang, Romanee Sanguandeekul, Ubonrat Siripatrawan
Summary: The study showed that nanoemulsion formulation of cinnamon essential oil demonstrated improved antimicrobial activity against pathogenic bacteria in refrigerated Asian seabass fillets. The nanoemulsion was more effective in inhibiting the growth of bacteria, especially Vibrio parahaemolyticus, compared to bulk cinnamon oil and sodium hypochlorite.
Article
Materials Science, Multidisciplinary
Ahmed Bakhsh, Tahra Elobeid, Esra Avci, Mehmet Demirci, Osman Taylan, Duygu Ozmen, Raciye Meral, Mustafa Tahsin Yilmaz
Summary: This study is the first to determine the viscoelastic properties of dilute ovalbumin colloids using dynamic-light-scattering-based optical microrheology with carboxylated melamine microparticles as the tracer probe. The results showed that the ovalbumin colloids exhibited elastic nature within a certain time frame, and displayed different viscoelastic properties at different frequency ranges.
EMERGING MATERIALS RESEARCH
(2022)
Review
Food Science & Technology
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Simat, Martina Cagalj, Gonca Alak, Raciye Meral, Yesim Ozogul, Abdurahman Polat, Fatih Ozogul
Summary: Seaweeds are commonly used as food and alternative medicine in different countries. They are a good source of nutrients and contain various bioactive compounds, which have been shown to have antioxidant, antimicrobial, anticancer properties. Therefore, seaweeds have important applications in industries such as pharmaceuticals, food, and cosmetics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Nazan Kutlu, Raciye Meral, Mehmet Mustafa Ekin, Yagmur Erim Kose, Zafer Ceylan
Summary: Pomegranate seed oil (PSO) is rich in bioactive materials and using it with nanotechnological methods can improve the microbial and oxidative stability of food samples. In this study, PSO-loaded nanomats showed great potential in reducing microbial contamination and improving oxidative stability in cheese and fish fillets during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Turgay Cetinkaya, Wahyu Wijaya, Filiz Altay, Zafer Ceylan
Summary: The study focused on the synthesis, characterization, and coating effects of zein nanofibers integrated with gold nanospheres. The complex nanofibers showed improved stability, molecular characteristics, and antimicrobial properties, making them a potential option for food product applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yagmur Erim Kose
Summary: The study found that heat treatment at 120 degrees Celsius for 20 minutes was the best processing condition to stabilize raw wheat germ and preserve its valuable bioactive compounds and antioxidant activity. The models developed in this study may be useful for designing different heat treatment conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Mustafa Yaman, Melika Sar, Zafer Ceylan
Summary: In this study, nanofibers were fabricated using the electrospinning technique, with gelatin nanofibers having thiamine integrated into them and applied to raw meat and salmon samples. The coating of nanofibers increased thiamine content and improved bioaccessibility of the food samples.
Article
Food Science & Technology
Zafer Ceylan, Kubra Unal, Nazan Kutlu, Raciye Meral, Beytullah Ahmet Balci, Esra Dogu Baykut
Summary: Salmon meat samples were treated with nanofibers fabricated from black seed oil or black seed oil combined with curcumin, cooked using sous vide technique. The combination of nanofibers and sous vide significantly improved flavor and odor scores, limited pathogenic bacterial growth, and retarded lipid oxidation. This novel application can guide future gastronomy studies for ready-to-eat food manufacturers.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Jale Catak, Reyhan Caman, Mustafa Yaman, Zafer Ceylan
Summary: The study found that grilling and baking significantly decreased the content of vitamins B-1, B-2, and B-3 in fish and meat. The cooking loss of vitamins in cooked meats varied depending on the cooking technique, with nicotinic acid showing the highest loss.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Raciye Meral, Mehmet Mustafa Ekin, Nazan Kutlu, Yagmur Erim Kose
Summary: Oil-loaded nanoemulsions were added to fat-reduced cake formulation to improve functional, oxidative, and physical properties without lowering the cake's quality. The specific volume increased and the greasiness remained the same. Nanoemulsions with nanosized oil effectively reduced the fat content and their addition limited mold and yeast growth. The study demonstrated the potential of nanoemulsions in producing desirable fat-reduced cakes with improved sensory properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Mustafa Durmus, Yilmaz Ucar, Ali Riza Kosker, Yesim Ozogul, Gulsun Ozyurt, Zafer Ceylan
Summary: In this study, fish oil was successfully microencapsulated using sage essential oils, and microencapsulated fish oil powders were prepared through spray drying. The microencapsulation technique showed good performance in delaying the oxidation of fish oil.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Raciye Meral, Shahida Anusha Siddiqui, Nilesh Nirmal, Fatih Ozogul
Summary: Muscle foods are prone to spoilage, but the consumer trend is towards minimally processed foods preserved with natural preservatives. Nanoemulsion has gained importance for the preservation of muscle foods, as it utilizes natural extracts at lower concentration but higher preservative abilities. Nanoemulsion offers protection and longer bioavailability for active components. Novel techniques provide stability and desirable qualities to improve their impacts. Application of nanoemulsion enhances microbial safety and oxidative stability. This review provides updates on different methods for nanoemulsion formulation and successful application in muscle food preservation and shelf life extension.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Zafer Ceylan, Cansu Atici, Kubra Unal, Raciye Meral, Nazan Kutlu, Ali Samet Babaoglu, Nazik Meziyet Dilek
Summary: Sesame oil nanofibers with a diameter ranging from 286nm to 656nm were successfully obtained using the electrospinning technique in Turkiye. The use of sesame oil nanofibers resulted in lower counts of mesophilic, psychrophilic bacteria, yeast, and molds in salmon and chicken meat samples compared to control samples. The application of nanofibers also reduced the oxidation and color deterioration in both salmon and chicken meat samples during storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Zafer Ceylan, Raciye Meral
Summary: Nanobiotechnology-based applications can improve food safety and preserve the nutritional quality of fish meat by using nanofibers, nanoparticles, nanoliposomes, and nanoemulsions to prevent microbial spoilage and oxidative deterioration. These approaches can also protect against nutrient losses during cooking processes. Probiotic bacteria encapsulated in nanobiotechnology-based material can further enhance meat preservation and improve functional properties. These nanobiotechnological approaches offer a better solution with reduced material usage compared to conventional methods in the food industry.
ANNALS OF ANIMAL SCIENCE
(2023)
