Edible and essential oils nanoparticles in food: a review on the production, characterization, application, stability, and market scenario.

The application of oils in the food industry is challenging, owing to their inherent factors such as oxidation. Therefore, new technologies, such as nanoencapsulation, are being developed. Among the nanoencapsulated oils, essential oils (EO) and edible oils stand out for their high consumer demand. This review analyzes the production, characterization, stability, and market scenario of edible and EO nanoparticles applied in foods. Homogenization was found to be the most common technique for producing oil nanoparticles. Different encapsulants were used, and Tween 80 was the main emulsifier. Approximately 80% of the nanoparticles were smaller than 200 nm, and the polydispersibility index and zeta potential values were satisfactory, mainly for nanoparticles containing EO, whereas encapsulation efficiency varied based on the technique and the type of oil used. Oil nanoparticles were mainly applied on meat products. The temperatures and times used in the stability tests of foods containing oil nanoparticles varied depending on the food matrix, especially in microbiological and physicochemical analyses. Only one product with nanoencapsulated oil in its composition was found in the market. Oil nanoparticles have great potential in the development of innovative, economically viable, and sustainable techniques for producing new food products that are high in nutrition value.

Ultrasound-Assisted Extraction for the Recovery of Carotenoids from Guava's Pulp and Waste Powders.

In this work, lycopene- and ß-carotene-rich extracts were obtained from guava's pulp and waste powders using maceration (ME), ultrasonic bath (BUAE, 25 °C for 30 min), and ultrasonic probe (PUAE, 25 °C for 5 min). Extracts were evaluated for total carotenoid content, antioxidant capacity, color, and lycopene and ß-carotene content by HPLC-DAD. Bath-type ultrasound-assisted extraction (BUAE) was the best technique to obtain lycopene from guava pulp (135.0 mg 100 g-1) and waste (76.64 mg 100 g-1), followed by ME (pulp = 107.6, waste = 43.57 mg 100 g-1), and PUAE (pulp = 44.19, waste = 33.83 mg 100 g-1). The total carotenoid content positively affected the extracts' antioxidant capacity. Dehydration of guava fractions showed to be an efficient method to increase carotenoid availability. This is the first work to report the recovery of carotenoids from guava by ultrasonic extraction. Furthermore, this method has shown to be a suitable approach to reduce extraction time and solvent use. These extracts could be further applied to lipid-rich foods as a natural antioxidant and/or as an ingredient in the development of functional foods.

Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells.

Hybrid crude palm oil (HCPO) HIE OxG is notable for its abundance of carotenoids, tocopherols, and tocotrienols. Investigating cellular antioxidant activity (CAA) and the non-cytotoxicity of oil nanoparticles is crucial for understanding the behavior of these phytochemicals in biological systems and ensuring the safety of products. Nanoparticles of HCPO, encapsulated with jackfruit by-products were produced and characterized for CAA and cytotoxicity in Caco-2 cells. The nanoparticles exhibited nanoscale diameters (<250 nm), uniform distribution and stability (polydispersity index < 0.25; zeta potential JSF-NP -12.46 ± 0.15 mV and JAF-NP -13.73 ± 1.28 mV). JSF-NP and JAF-NP demonstrated superior CAA compared to the free HCPO across all concentrations, without inducing cytotoxic effects on differentiated Caco-2 cells. This study underscores the importance of investigating the CAA of edible oil nanoparticles, with non-cytotoxicity indicating biological safety and the potential to safeguard intestinal epithelial cells. Thus, JSF-NP and JAF-NP emerge as promising delivery systems for future HCPO applications.

Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.

Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated a monodisperse distribution, good uniformity, and stability (polydispersity index < 0.25; zeta potentials: N-JSF -19.50 ± 1.47 mV and N-JAF -12.50 ± 0.17 mV), as well as high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43 ± 1.34) and an optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.

Quality and Safety of Fresh Beef in Retail: A Review.

ABSTRACT: This study aimed to review the scientific literature on the quality and safety of beef sold in retail, methodologies used for quality evaluation, and proposed interventions for the sector. Bibliographical research was performed to identify scientific articles using the electronic databases Ovid, PubMed, Scielo, LILACS, Scopus, and Embase. Thirty-three articles were included in the review. Given the different dimensions of the studies, the results were organized into three categories, according to the following approaches: food, environment, and handlers; consumers and selection criteria; and intervention strategies for the retail sector. The applied methodological strategies revealed inadequate conditions and neglect in several processing and operation stages that are fundamental to the maintenance of quality standards. The results confirm a worrying scenario and the presence of risks to consumers. Based on the studies evaluated, it is necessary to emphasize consumer concern about the importance of the integrated information chain-all stages involved in the production process and meat distribution for retail meat stores. The reported conditions from different studies indicate the need for interventions with a view to prevention of health risks, continued training of food handlers, and transformation of evidenced realities. In this context, it is possible to point out the predominance of diagnostic studies, in contrast with interventional studies focused on the training and qualification of food handlers.

Prospective Study on Microencapsulation of Oils and Its Application in Foodstuffs.

BACKGROUND: Edible oils have gained the interest of several industrial sectors for the different health benefits they offer, such as the supply of bioactive compounds and essential fatty acids. Microencapsulation is one of the techniques that has been adopted by industries to minimize the degradation of oils, facilitating their processing. OBJECTIVE: To evaluate the intellectual property related to patent documents referring to microencapsulated oils used in foods. METHODS: This prospective study investigated the dynamics of patents filed in the Espacenet and National Institute of Industrial Property (INPI) databases, and it mapped technological developments in microencapsulation in comparison with scientific literature. RESULTS: The years 2015 and 2018 showed the greatest growth in the number of patents filed in the Espacenet and INPI databases, respectively, with China leading the domains of origin, inventors, and owners of microencapsulation technology. The largest number of applications of microcapsules were observed in the food industry, and the foods containing microencapsulated oils were powdered seasonings, dairy products, rice flour, nutritional formulae, pasta, nutritional supplements, and bread. The increase in oxidative stabilities of oils was the most cited objective to microencapsulate oils. Spray drying was the most widely used microencapsulation technique, and maltodextrin, gum arabic, and modified starch were the most widely used wall materials. CONCLUSION: Microencapsulation of oils has been expanding over the years and increasing the possibilities of the use of microcapsules, but further investments and development of policies and incentive programs to boost this technology need to be made in less developed countries. For future perspectives, the microencapsulation technique is already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion in the consumer market.

A Patent Data Analysis in Nanotechnology Applied to Essential Oils.

BACKGROUND: Essential oils (EOs) are natural substances that serve as sources of bioactive compounds with antioxidant and antimicrobial properties. OBJECTIVE: This objective is to understand intellectual property related to patent documents on EOs and nanotechnology. METHODS: The nanotechnology growth curve applied to EOs demonstrated that the period from 2015 to 2017 was the most prominent, with a peak in 2016. China is the dominant country, mainly through research developed in the academic area. RESULTS: The food industry area had the highest number of patents filed, highlighting the preservation line. Ginger essential oil, chitosan and Tween 80 were preferentially used as a core, wall material, and emulsifier, respectively. In the market, the use of EOs is more associated with the pharmaceutical/ cosmetics industry. In addition, the food industry market bets more on products based on hemp oil nanocapsules. CONCLUSION: EO nanotechnology is promising for the development of sustainable food systems. However, this nanotechnology in Brazil has not yet advanced enough in the food industry, although there are government incentives that may change this paradigm in the future. The profile of the patent documents and the products in the market differ between the application and the types of oils. In addition, there is a gap between the volume of patent documents investigated and the transfer of technology to the commercial sector, but this constitution could be better explored, given the properties of EOs.

Brackish Groundwater from Brazilian Backlands in Spirulina Cultures: Potential of Carbohydrate and Polyunsaturated Fatty Acid Production.

The composition of brackish groundwater from Brazilian backlands contains important elements necessary for metabolism in microalgae. This study evaluated the use of 100% brackish groundwater with different amounts of Zarrouk nutrients for Spirulina sp. LEB 18 cultivation. The growth parameters and biomass composition, including the concentrations of proteins, carbohydrates, ash, lipids, and fatty acids, were evaluated. The best growth parameter results were obtained in the assay using 100% brackish groundwater and only 25% of Zarrouk nutrients, which were equal to those obtained for the control culture. The concentrations of carbohydrates and polyunsaturated fatty acids were increased by as much as 4- and 3.3-fold, respectively, when brackish groundwater was used in the cultures. The lipid profile demonstrated that the biomass had the potential for use in biodiesel production. The use of brackish groundwater is a sustainable, economical way to obtain high-quality biomass for different applications during Spirulina sp. LEB 18 cultivation.

Oil nanoencapsulation: development, application, and incorporation into the food market.

Oils are very important substances in human nutrition. However, they are sensitive to oxygen, heat, moisture, and light. In recent years, there has been a growing interest in the modification technology of oils. Methods that modify oil characteristics and make oils suitable applications have been increasingly studied. Nanotechnology has become one of the most promising studied technologies that could revolutionize conventional food science and the food industry. Oil nanoencapsulation could be a promising alternative to increase the stability and improve the bioavailability of nanoencapsulated compounds. The occurrence of oil nanoencapsulation has been rapidly increasing, especially in the food industry. Conventional nanoencapsulation technologies applied in different oils exert a direct impact on oil nanoparticle synthesis, influencing parameters such as zeta potential, size, and the polydispersity index; these characteristics might limit the use of oils in different industries. This review summarizes oil nanoencapsulation in the food industry and highlights the technologies, advantages, and limitations of different techniques for obtaining stable oil nanocapsules; it also illustrates key opportunities for and the benefits of technological innovations and analyzes the protection of this technology through patent applications. In the last 20 years, oil nanoencapsulation has grown considerably in the food industry. Although nanoencapsulated oil products are not currently found in the food industry, there are numerous articles in the food science area reporting that oil nanoencapsulation will be a market trend. Nevertheless, different areas can apply nanoencapsulated oils, as demonstrated via patent applications.

Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo.

The nanoencapsulation of carotenoids is presented as a positive alternative to broaden the application of these pigments in the food industry. In this study, we investigated the use of yellow passion fruit albedo flour as an encapsulating material for the production of nanodispersions of carotenoid extract obtained from Spirulina sp. LEB 18. Nanodispersions were characterized for their physicochemical properties, antioxidant activity, stability, and retention of carotenoids after 60 days of storage (4 °C). The nanodispersions made from yellow passion fruit albedo flour and microalgae carotenoid extract presented an average particle diameter at the nanometer scale, high antioxidant activity, and carotenoid retention compared to nanodispersions containing synthetic ß-carotene. Yellow passion fruit albedo flour as a polymeric material in the production of carotenoid nanodispersions is an alternative to commercial polymers and allows greater stability and broader application of these pigments.

Outdoor pilot-scale cultivation of Spirulina sp. LEB-18 in different geographic locations for evaluating its growth and chemical composition.

This study evaluated whether outdoor cultivation of Spirulina sp. in different geographical locations affected its growth and biomass quality, with respect to the chemical composition, volatile compound and heavy metal content, and thermal stability. The positive effect of solar radiation and temperature on biomass productivity in Spirulina sp. cultivated in the northeast was directly related to its improved nutritional characteristics, which occurred with an increase in protein, phycocyanin, and polyunsaturated fatty acid (mainly γ-linolenic) content. The biomass produced in Northeast and South Brazil showed high thermal stability and had volatile compounds that could be used as biomarkers of Spirulina, and their parameters were within the limits of internationally recognized standards for food additives; hence, they have been considered safe foods. However, the growth of crops in south Brazil occurred at lower rates due to low temperatures and luminous intensities, indicative of the robustness of microalgae in relation to these parameters.

Incorporação de urucum como aditivo antioxidante em embalagens biodegradáveis a base de quitosana / The incorporation of annatto as antioxidant additive based biodegradable packaging chitosan

O objetivo do trabalho foi desenvolver e caracterizar uma embalagem biodegradável, utilizando como matriz polimérica a quitosana, plastificada com glicerol, bem como avaliar o efeito da adição de um aditivo antioxidante natural (urucum) nas embalagens na proteção antioxidante. As embalagens foram preparadas por casting contendo 1,5% de quitosana, 0,15% de glicerol e 0,25 a 1,0% de urucum. O azeite de dendê embalado com os filmes contendo o aditivo foi monitorado aos 0, 7, 15, 30 e 45 dias de armazenamento sob condições de oxidação acelerada (63%UR/30°C). O azeite de dendê embalado no filme que continha o maior percentual de urucum (1,0%) foi o que menos oxidou ao longo do período estudado. Constatou-se que, à medida que aumentam as perdas de Fenóis Totais nas formulações dos filmes, ocorre uma redução nos aumentos do Índice de Peróxidos do produto embalado, demonstrando assim que, ao invés do produto, os compostos da embalagem é quem estão sofrendo oxidação.

The objective was to develop and characterize a biodegradable packaging using chitosan as polymeric matrix, plasticized with glycerol, as well as evaluate the effect of adding a natural antioxidant additives (annatto) in antioxidant protection in packaging. The cans were prepared by casting containing 1.5% of chitosan, 0.15% glycerol and 0.25 to 1.0% of coloring. Palm oil packed with the films containing the additive was monitored at 0, 7, 15, 30 and 45 days of storage under accelerated oxidation conditions (63% UR/30°C). Palm oil packed in the film that contained the highest percentage of annatto (1.0%) was the least oxidized during the study period. It was found that, as they increase the losses of phenolic compounds in the formulations of the films, there is a reduction in the peroxide increases the packaged product, thus demonstrating that instead of the product, the compounds of the package's who are suffering oxidation.

Desenvolvimento e avaliação da eficácia de filmes biodegradáveis de amido de mandioca com nanocelulose como reforço e com extrato de erva-mate como aditivo antioxidante / Development and evaluation of the effectiveness of biodegradable films of cassava starch with nanocelulose as reinforcement and yerba mate extract as an additive antioxidant

O objetivo do trabalho foi desenvolver uma embalagem biodegradável utilizando como matriz polimérica o amido de mandioca plastificada com glicerol e reforçada com a incorporação de nanocelulose da fibra de coco, bem como, avaliar o efeito da adição de um aditivo natural (erva-mate) nas formulações de nanobiocompósitos com ação antioxidante. Os nanocristais de celulose (L/D=39) foram obtidos por hidrólise ácida com H2SO4 a 65%. Os filmes foram preparados por casting contendo 4,5 e 6,0% de amido, 0,5 e 1,5% de glicerol, 0,3% de nanocelulose e 20% de extrato de erva-mate. O armazenamento do azeite de dendê embalado com os filmes contendo o aditivo foi monitorado por 40 dias sob condições de oxidação acelerada (63%UR/30°C). Constatou-se que, à medida que aumentam as perdas de Polifenóis Totais nos filmes, ocorre um menor aumento do Índice de Peróxidos do produto embalado, demonstrando, assim, que, ao invés do produto, os compostos da embalagem é quem estão sofrendo oxidação. A incorporação de extrato de erva-mate não alterou as propriedades mecânicas e de barreira desses filmes.

The objective was to develop biodegradable packaging using a polymer matrix as the cassava starch plasticized with glycerol and reinforced with the incorporation of nanocelulose of coconut fiber, as well as to evaluate the effect of the addition of an additive nature (yerba mate) in nanobiocompósitos formulations with antioxidant action. The nanocrystal cellulose (L/D=39) were obtained by acid hydrolysis with 65% H2SO4. The films were prepared by casting containing 4.5 and 6.0% starch, 0.5 and 1.5% glycerol, 0.3% nanocelulose and 20% extract of yerba mate. The palm oil storage packed with films containing the additive was monitored for 40 days under conditions of accelerated oxidation (63%UR/30°C). It was found that as the losses increase polyphenol films, there is a smaller increase of the peroxide value of the packaged product, thus demonstrating that instead of the product, the compounds of the package's who are suffering oxidation. The incorporation of yerba mate extract did not alter the mechanical and barrier properties of these films.

Qualidade do óleo de palma bruto (Elaeis guineensis): matéria-prima para fritura de acarajés / The quality of crude palm oil (Elaeis guineensis): raw material for deep-frying acarajés

Uma característica marcante da produção do óleo de palma na Bahia é o modo de extração, além da variedade de produtos comercializados em feiras e supermercados. Com o objetivo de conhecer os critérios adotados pelas baianas de acarajé na escolha do óleo para fritura, foram analisadas as características de qualidade desses produtos. Foram coletados 15 tipos de óleos, em embalagens originais, comumente empregados na fritura de acarajé, na cidade da Salvador. A qualidade do óleo foi verificada por meio de análises de acidez (mg KOH/g), peróxidos (mEq/kg), índice de refração (40 °C) e análise da cor (CIELab). Nas entrevistas realizadas, 48 por cento das baianas de acarajé mostraram preferência pelo óleo de palma rotulado, composto por oleína e estearina (89 por cento), para fritura dos acarajés. Em 73,33 por cento das amostras a acidez foi superior ao limite estabelecido pela legislação (10mg KOH/g); o índice de peróxidos variou entre 0,5-4,5mEq/kg e o índice de refração entre 1,4500-1,4590; as amostras contendo somente a fração oleína apresentaram-se mais luminosas e vermelhas em relação àquelas com as duas frações. Observou-se heterogeneidade entre os índices analíticos dos óleos, destacando-se a elevada acidez, condição que, quando associada às altas temperaturas de fritura, favorece a formação de ácidos graxos oxidados, altamente absorvíveis e citotóxicos.

Encapsulation of lycopene using spray-drying and molecular inclusion processes

This study aimed to obtain encapsulated lycopene in a powder form, using either spray-drying or molecular inclusion with beta -cyclodextrin ( beta -CD) followed by freeze-drying. The encapsulation efficiency using spray-drying ranged from 94 to 96 percent, with an average yield of 51 percent, with microcapsules showing superficial indentations and lack of cracks and breakages. Lycopene- beta -CD complexes were only formed at a molar ratio of 1:4, and irregular structures of different sizes that eventually formed aggregates, similar to those of beta -CD, were observed after freeze-drying. About 50 percent of the initial lycopene did not form complexes with beta -CD. Lycopene purity increased from 96.4 to 98.1 percent after spray-drying, whereas lycopene purity decreased from 97.7 to 91.3 percent after complex formation and freeze-drying. Both the drying processes yielded pale-pink, dry, free-flowing powders.

Técnicas de encapsulamento, como "spray-drying" e formação de complexos por inclusão com ciclodextrinas, vêm sendo avaliadas para viabilizar a adição de carotenóides em sistemas hidrofílicos e aumentar a sua estabilidade durante o processamento e estocagem. Portanto, o objetivo do presente trabalho foi obter licopeno encapsulado na forma de pó, utilizando processos de "spray-drying" ou de inclusão molecular com beta -ciclodextrina (CD) seguido de liofilização. A eficiência do encapsulamento utilizando "spray-drying" variou de 94 a 96 por cento e o rendimento médio foi de 51 por cento, com as microcápsulas apresentando indentações superficiais, porém sem falhas ou aberturas na superfície. A formação de complexo licopeno- beta -CD ocorreu apenas quando utilizada razão molar de 1:4, e estruturas irregulares de diferentes tamanhos que eventualmente formaram agregados, similares às da beta -CD, foram observadas após liofilização. O licopeno não complexado neste processo ficou em torno de 50 por cento. A pureza do licopeno ( por cento área do all-trans-licopeno) aumentou de 96,4 para 98,1 por cento após o encapsulamento, enquanto que a pureza do licopeno diminuiu de 97,7 para 91,3 por cento após complexação e liofilização. Os dois processos de secagem resultaram em pós rosa claro, secos e com bom fluxo.

Vantagens e desvantagens das colunas C18 e C30 para a separação de carotenóides por CLAE / Advantages and disadvantages of C18 and C30 columns for HPLC separation of carotenoids

Estudos têm demonstrado uma alta associação entre ingestão ou nível plasmático de carotenóides e a diminuição do risco ou proteção contra algumas doenças. Estes fatos, bem como a elevada suscetibilidade destes compostos à luz e calor, com formação de isômeros cis, os quais apresentam menor atividade biológica, torna importante o desenvolvimento de sistemas que permitam a separação destes carotenóides em alimentos. Neste trabalho foi avaliada a separação de isômeros geométricos de licopeno, e dos isômeros de posição luteína e zeaxantina, por cromatografia líquida de alta eficiência (CLAE), utilizando colunas C18 (monomérica, 4 mm, 300 x 3,9 mm) e C30 (polimérica, 3 mm, 250 x 4,6 mm) e diferentes fases móveis, tanto com eluição isocrática como com gradiente. Os carotenóides foram identificados através das características espectrais e co-cromatografia com padrões. As melhores condições cromatográficas foram obtidas em coluna C30 com temperatura de 33 °C, eluição isocrática a 1 mL/min e fase móvel com metanol (0,1 por cento trietilamina)/éter metil-terc-butílico (50:50) para separar isômeros de licopeno e (95:5) para luteína e zeaxantina. Entretanto, para análise quantitativa, é necessário verificar a repetibilidade da área dos picos na coluna C30. Além disso, a coluna C18 monomérica pode ser empregada para separar luteína e zeaxantina.

Several studies have demonstrated a high association between dietary intake or plasma levels of carotenoids and the decrease of risk or the protection against some diseases. Taking this into consideration, as well as the high susceptibility of these compounds to light and heat, leading to the formation of cis isomers with lower biological activity, it is important to develop systems that allow the separation of such compounds in foods. This work evaluated the separation of the geometric isomers of lycopene and of the position isomers, lutein and zeaxanthin, by high performance liquid chromatography (HPLC) using C18 (monomeric, 4 mm, 300 x 3.9 mm) and C30 (polymeric 3 mm, 250 x 4.6 mm) columns and many different mobile phases, with either isocratic or gradient elution. The carotenoids were identified by their spectral characteristics and co-chromatography with standards. The best chromatographic conditions were achieved with the C30 column, temperature set at 33 °C and as mobile phase an isocratic elution of methanol (0.1 percent triethylamine)/tert-butyl methyl ether (50:50) to separate lycopene isomers and (95:5) for lutein and zeaxanthin, both at 1 mL/min. However, for quantitative analysis, it is necessary to evaluate the peak area repeatability on the C30 column. In addition, the monomeric C18 column can be employed for separation of lutein and zeaxanthin.