Article
Chemistry, Applied
Na Xu, Xiaolin Wu, Yuqing Zhu, Jinyu Miao, Yi Gao, Ce Cheng, Shengfeng Peng, Liqiang Zou, David Julian McClements, Wei Liu
Summary: The study found that the addition of sweet orange essential oil (SOEO) can enhance the oxidation stability of algal oil emulsion, increase the absorbed protein level, possibly by enhancing the interfacial thickness through interaction with casein molecules, and retard the oxidation of omega-3 oils inside lipid droplets.
Article
Food Science & Technology
Elahe Sharifi, Zahra Yazdani, Mojtaba Najafi, Zahra Hosseini-khah, Ali Jafarpour, Alireza Rafiei
Summary: This study evaluated the effects of co-encapsulation of Omega-3 and probiotic bacteria on colorectal cancer cells and normal cells. The results showed that co-encapsulation treatment significantly reduced the viability of cancer cells, while increasing the expression of apoptosis-related genes.
FOOD SCIENCE & NUTRITION
(2022)
Review
Food Science & Technology
Sheetal Mane, Purnima Kumari, Anupama Singh, Neetu Kumra Taneja, Rajni Chopra
Summary: This review provides insights into cultivation methods, extraction techniques, oxidative stability retention, and food applications of omega-3 polyunsaturated fatty acids.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Engineering, Chemical
Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Nadeem, Waseem Khalid, Jose Manuel Lorenzo, Mohamed M. Afifi, Ammar AL-Farga, Moneera O. Aljobair
Summary: Omega-3 fatty acids are essential and cannot be synthesized by the body. Therefore, this study used spray drying to prepare more stable microcapsules of omega-3 fatty acids, which can improve the oxidative stability of food products.
Article
Food Science & Technology
Amir Rezvankhah, Zahra Emam-Djomeh, Mohammad Safari, Maryam Salami, Gholamreza Askari
Summary: Freeze-drying was used to optimize the microencapsulation of hemp seed oil (HSO) rich in polyunsaturated fatty acids (PUFAs). The study found the optimum wall material ratios for achieving the highest encapsulation efficiency and the lowest peroxide value. The results showed that freeze-drying can protect the sensitive bioactive components of HSO and improve its stability.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Energy & Fuels
Priyanka Kumari Singh, Rajni Chopra, Aishwarya Dhiman, Komal Chuahan, Meenakshi Garg
Summary: This study aimed to synthesize structured lipids (SL) from perilla seed oil (PSO) and palm olein (PO) using enzymatic interesterification (EIE) process. The optimal conditions for the synthesis of SL were found to be a 70:30 (PO:PSO) substrate molar ratio, 8% of enzyme concentration, and 6.6 hours of reaction time at 35 degrees C temperature. The synthesized SLs exhibited desirable physicochemical and nutritional properties with improved thermal and oxidative stability.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Review
Biochemistry & Molecular Biology
Kamila P. Liput, Adam Lepczynski, Magdalena Ogluszka, Agata Nawrocka, Ewa Polawska, Agata Grzesiak, Brygida Slaska, Chandra S. Pareek, Urszula Czarnik, Mariusz Pierzchala
Summary: It is recommended to reduce saturated fatty acids (SFA) and increase polyunsaturated fatty acids (PUFAs) n-3 and n-6 in the diet to lower the risk of metabolic disorders. Western-type diet often contains excessive n-6 PUFAs and a high n-6/n-3 ratio. Oxylipins derived from n-3 and n-6 PUFAs play a role in inflammation, while PUFAs have varying effects on cell growth, proliferation, and neoplastic lesion progression, as observed in in vitro studies, animal models, and epidemiological studies.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Muhammad Abdul Rahim, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Rabia Shabir Ahmad
Summary: The emulsion blends of chia seed oil and fish oil were spray dried using various operating conditions to optimize the encapsulation efficiency (EE). The study found that the highest EE was achieved at specific conditions, indicating the potential of microcapsules developed from these blends for supplementation in food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Agronomy
Supriyanto Supriyanto, Zulhamsyah Imran, Rhomi Ardiansyah, Brian Auliyai, Aditya Pratama, Faustinus Kadha
Summary: Sacha Inchi, a Peruvian seed with high levels of unsaturated fatty acids, has been studied under different cultivation conditions in order to determine its adaptability and effects on seed production and oil quality. The results showed that seed productivity was highest in open area cultivation, while oil yield was highest in mixed cultures. The content of Omega-3 was highest in the agroforestry condition, while Omega-6 and Omega-9 were highest in the open area.
Review
Nutrition & Dietetics
Ivana Djuricic, Philip C. Calder
Summary: Oxidative stress and inflammation are important contributors to chronic non-communicable diseases. Different types of fatty acids have varying effects on chronic diseases, with moderate intake of Ω-6 fatty acids lowering the risk of cardiovascular diseases and Ω-3 fatty acids helping to reduce inflammation levels.
Article
Food Science & Technology
Nor E. Rahmani-Manglano, Pedro J. Garcia-Moreno, Raul Perez-Galvez, Emilia M. Guadix
Summary: The oxidative stability of fish oil-loaded capsules, produced by spray-drying and containing natural antioxidants of different polarity, was investigated. The results showed that the polarity of the antioxidant used significantly influenced the oxidative stability, with hydrophobic antioxidants performing better. Whey protein concentrate hydrolysate (WPCH) was found to be the most effective antioxidant in reducing the formation of volatile secondary oxidation products in the capsules.
Article
Obstetrics & Gynecology
J. Stanhiser, A. M. Z. Jukic, D. R. McConnaughey, A. Z. Steiner
Summary: The study found that self-reported use of omega-3 fatty acid supplements was associated with an increased probability of conceiving.
HUMAN REPRODUCTION
(2022)
Review
Chemistry, Medicinal
Alessandro Colletti, Giancarlo Cravotto, Valentina Citi, Alma Martelli, Lara Testai, Arrigo F. G. Cicero
Summary: Krill, a small marine crustacean from the Antarctic Ocean, plays an important role in the marine ecosystem as a food source for most fish and is rich in omega-3 fatty acids. Solvent extraction is the most common method to obtain krill oil, which has shown a range of health benefits in clinical trials.
Article
Biochemistry & Molecular Biology
Susana Castelo Branco Ramos Nakandakari, Rafael Calais Gaspar, Gabriel Keine Kuga, Camila de Oliveira Ramos, Renan Fudoli Vieira, Thaiane da Silva Rios, Vitor Rosetto Munoz, Marcella Ramos Sant'ana, Fernando Moreira Simabuco, Adelino Sanchez Ramos da Silva, Leandro Pereira Moura, Eduardo Rochete Ropelle, Jose Rodrigo Pauli, Dennys Esper Cintra
Summary: Long-term high-fat diet affects adipose tissue and leads to metabolic disorders. Short-term high-fat diet affects neuronal signaling pathways. Flaxseed oil containing omega-3 fatty acids protects against increased food intake and fasting glucose, but not inflammation.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
Review
Food Science & Technology
Siddhant Dubey, Chiu-Wen Chen, Anil Kumar Patel, Shashi Kant Bhatia, Reeta Rani Singhania, Cheng-Di Dong
Summary: This review summarizes the research advancements in microalgae PUFA production and discusses the potential applications. Various cultivation modes, including heterotrophic, mixotrophic, and photoheterotrophic, are assessed for cost-effective PUFA production. Parameters such as salinity, nutrients, carbon source, and light intensity have significant effects on PUFA accumulation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Sara Raeisi, Seyed Mandi Ojagh, Parastoo Pourashouri, Fabien Salaun, Siew Young Quek
Summary: This study investigated the fortification of chicken nuggets with encapsulated fish oil and garlic essential oil as a delivery system for omega-3 fatty acids, showing that this addition significantly delayed lipid oxidation and microbiological spoilage during refrigerated storage while improving sensory quality and overall acceptability of the samples. The use of 8% encapsulated FO-GEO provided the best antioxidative and antimicrobial properties, while 4% encapsulated FO-GEO exhibited the best sensory scores during the 20-day storage period.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Environmental Sciences
Parastoo Pourashouri, Hojat Mirsadeghi, Aynaz Khodanazary
Summary: Carotenoprotein extracted from Pacific white shrimp processing waste using alcalase and pepsin showed high protein and carotenoid content, with essential amino acids and dominant non-essential amino acids. The extracted samples also contained high amounts of mono and polyunsaturated fatty acids, with differences in fatty acid compositions between alcalase and pepsin extracted samples. Mineral content was significant in the extracted samples, with higher levels of certain minerals in alcalase-extracted samples. The results suggest that carotenoprotein from processing residue of Pacific white shrimp can be used as a valuable and nutritious food or feed powder.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Mahin Rigi, Seyed Mahdi Ojagh, Alireza Alishahi, Shirin Hasani
Summary: This study aimed to prepare a nanoliposomal system incorporating bioactive compounds extracted from Spirulina platensis, coated with chitosan, for the delivery of natural antioxidant and antimicrobial compounds in food. The results showed that encapsulation significantly enhanced the antioxidant and antibacterial activities compared to the free extract.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Chemistry, Applied
Shengchang Zhang, Fabien Salaun, Pengqing Liu, Christine Campagne
Summary: In this study, an integrated process was used to optimize functional microcapsules and achieve non-destructive adhesion on textile surfaces, eliminating the use of binders and realizing green and efficient production.
PROGRESS IN ORGANIC COATINGS
(2022)
Article
Materials Science, Multidisciplinary
Zhongchen He, Francois Rault, Astha Vishwakarma, Elham Mohsenzadeh, Fabien Salaun
Summary: Poly(vinylidene fluoride) (PVDF)-electrosprayed nanofibers have garnered significant interest for their flexibility and piezoelectric properties compared to other piezoelectric materials. This study investigates the influence of working and formulation parameters on the morphology, crystal structure, and beta-phase generation of PVDF nanofibers. Additionally, it analyzes the dispersion state of PVDF molecular chains in the solvent and its effect on electrospinning results. Furthermore, the study discusses the quantitative impact of nanofiber orientation on piezoelectric properties, finding that the alignment of nanofibers does not affect their piezoelectric performance.
Article
Materials Science, Multidisciplinary
Shengchang Zhang, Pengqing Liu, Yuan Chen, Christine Campagne, Fabien Salaun
Summary: This study focuses on achieving the electro-microencapsulation of phase change materials using Poly(lactic acid) (PLA) as the shell. The effects of PLA concentration and n-hexadecane addition on the microencapsulation process and properties of the microcapsules are investigated. The results show that with increasing n-hexadecane addition, the loading content of n-hexadecane increases while the encapsulation efficiency decreases. Higher loading content and encapsulation efficiency are obtained from higher PLA concentration solutions.
MATERIALS TODAY COMMUNICATIONS
(2022)
Article
Chemistry, Applied
Maryam Hasani, Seyed Mahdi Ojagh, Mohammad Amir Hasani, Shirin Hasani
Summary: The encapsulation technique can protect lemon essential oil from degradation and evaporation. Nanocapsules containing lemon essential oils were prepared and characterized by particle size and encapsulation efficiency. The nanocapsules stored at 4 degrees C showed better stability. The encapsulated lemon essential oils exhibited significant antioxidant and antibacterial activities, suggesting their potential as a natural alternative in food applications.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Masume Kamali, Bahareh Shabanpour, Parastoo Pourashouri, Moazameh Kordjazi
Summary: This study explores the use of chitosan coating with nanoliposome of Ulva intestinalis sulfated polysaccharide (USP) to improve the quality and shelf life of Pacific white shrimp during ice storage. The USP extracted from Ulva intestinalis showed significant inhibition of the shrimp's PPO enzyme, with 1.5% USP concentration exhibiting the highest inhibitory effect. Shrimps coated with different types of USP showed lower melanosis and improved sensory scores, with the Ch-USP treatment achieving the best overall results.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Mohsen Kazemi, Kambiz Jahanbin, Seyed Mahdi Ojagh, Mehdi Abdollahi
Summary: A new generation of antimicrobial film was developed by incorporating ulvan extracted from Ulva intestinalis into gelatin from common carp scale and reducing its water sensitivity with the addition of beeswax. The optimal composition of gelatin, ulvan, and beeswax was investigated to achieve composite films with minimum water solubility, water vapor permeability, and maximum tensile strength, elongation at break point, and antibacterial effect. The addition of beeswax improved the water resistance and mechanical properties of the films without compromising their antibacterial properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Seyed Mohammad Amin Ojagh, Majed Amini, Sierra Cranmer-Smith, Farzaneh Vahabzadeh, Mohammad Arjmand, Kam C. Tam, Orlando J. Rojas, Milad Kamkar, Theo G. M. van de Ven
Summary: This study addresses two challenges in additive manufacturing of cellulosic hydrogels and cryogels: inadequate rheological properties of ENCC suspensions for 3D printing of hydrogels and poor mechanical properties of 3D printed CNC cryogels. These limitations are effectively overcome by hybridization of CNC/ENCC at an optimized weight ratio. Controlling the CNC/ENCC ratio allows for high tunability of rheological properties, enabling high-fidelity printing of 3D hydrogels, and mechanical performance of cryogels can be tailored by manipulating the CNC/ENCC ratio. Compared to neat CNC cryogels, CNC/ENCC (1:1) cryogels have 78% higher compressive strength. This research opens new opportunities for sustainable, biocompatible, and lightweight cellulosic structured scaffolds with a wide range of applications.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Food Science & Technology
Mohsen Pouralkhas, Moazemeh Kordjazi, Seyed Mahdi Ojagh, Omid Asadi Farsani
Summary: Biodegradable films were created using fish gelatin and fucoidan extracted from Sargassum tenerrimum. The addition of fucoidan resulted in changes in the physical characteristics and tensile strength of the films. FTIR and SEM analysis confirmed the interaction of fucoidan with gelatin in the composite film. Incorporating 10% fucoidan showed high DPPH radical scavenging activity. Therefore, these fucoidan-gelatin films have potential applications in the food packaging industry.
FOOD SCIENCE & NUTRITION
(2023)
Article
Environmental Sciences
Sakine Heydari, Parastoo Pourashouri, Bahareh Shabanpour, Fatemeh T. Shamsabadi, Mehdi Sheikh Arabi
Summary: This study aimed to produce enzymatically hydrolyzed bioactive peptides from the freshwater mussel Anodonta cygnea using commercial food-grade proteases and evaluate their antibacterial activity and functional characteristics. The results showed that hydrolyzed mussel proteins had the ability to inhibit bacterial growth, and the degree of hydrolysis increased with higher enzyme concentrations. These hydrolysates also exhibited high oil absorption and water absorption capacities, and the solubility of protein increased with increasing enzyme percentage. However, further studies are needed to determine the exact conditions for using mussel hydrolysate as an antibacterial agent.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Materials Science, Multidisciplinary
Neeraj Mandlekar, Aurelie Cayla, Francois Rault, Stephane Giraud, Jinping Guan, Fabien Salauen
Summary: Polyamide 11 (PA) blends based on char-forming industrial lignin and aluminum phosphinate (AlP) were prepared using a green and eco-friendly approach to improve flame retardant properties. The addition of industrial lignin and AlP increased the thermal stability and reduced fire parameters such as heat release rate and total heat release. The formation of a protective graphite layer in the condensed phase contributed to the improved fire-retardant properties.
FIRE AND MATERIALS
(2023)
Article
Fisheries
N. Damavandi Kamali, S. Rajabifar, A. R. Alishahi, M. Heidarieh, S. M. Ojagh, S. H. Mirsadeghi
Summary: The aim of this study was to evaluate the labeling efficiency of rosemary extract nanoparticles (RE-NPs) using 67Ga radioisotope and investigate their biodistribution in healthy rainbow trout tissues. The results showed that IP injection of 67Ga-RE-NPs can be a good imaging method to visualize and understand the whole-body distribution and pharmacokinetics, especially in the kidney and spleen tissues of healthy rainbow trout.
IRANIAN JOURNAL OF FISHERIES SCIENCES
(2022)
Review
Engineering, Biomedical
Khmais Zdiri, Aurelie Cayla, Adel Elamri, Annaelle Erard, Fabien Salaun
Summary: This article provides an overview on the modification and application of alginate fibers with nano-particles, adhesive peptides, and natural or synthetic polymers. Alginate fibers are known for their sol-gel transformation, remarkable ion exchange properties, and acid stability, and have wide-ranging applications in cosmetics, sensors, drug delivery, tissue engineering, and water treatment.
JOURNAL OF FUNCTIONAL BIOMATERIALS
(2022)
