Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries.

In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 °C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (~2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.

Development of Graphene Oxide-Based Anticancer Drug Combination Functionalized with Folic Acid as Nanocarrier for Targeted Delivery of Methotrexate.

Graphene has become a prominent material in cancer research in recent years. Graphene and its derivatives also attract attention as carriers in drug delivery systems. In this study, we designed a graphene oxide (GO)-based methotrexate (MTX)-loaded and folic acid (FA)-linked drug delivery system. MTX and FA were bound to GO synthesized from graphite. MTX/FA/GO drug delivery system and system components were characterized using Fourier transform infrared spectroscopy (FTIR), differential calorimetric analysis (DSC), scanning electron microscopy (SEM), transmission electron microscopy (TEM), zeta potential analysis, and dimension measurement (DLS) studies. SEM and TEM images confirmed the nanosheet structure of GO synthesized from graphite, and it was shown that MTX/FA binding to GO transformed the two-dimensional GO into a three-dimensional structure. FTIR and DSC graphs confirmed that oxygen atoms were bound to GO with the formation of carboxylic, hydroxyl, epoxide, and carbonyl groups as a result of the oxidation of graphite, and GO was successfully synthesized. Additionally, these analyses showed that MTX and FA bind physicochemically to the structure of GO. The in vitro Franz diffusion test was performed as a release kinetic test. The release kinetics mathematical model and correlation coefficient (R2) of MTX-loaded GO/FA nanomaterials were found to be the Higuchi model and 0.9785, respectively. Stiffness analyses showed that adding FA to this release system facilitated the entry of the drug into the cell by directing the system to target cells. As a result of the stiffness analyses, the stiffness values of the control cell group, free MTX, and MTX/FA/GO applied cells were measured as 2.34 kPa, 1.87 kPa, and 1.56 kPa, respectively. According to these results, it was seen that MTX/FA/GO weakened the cancer cells. Combined use of the MTX/FA/GO drug delivery system had a higher cytotoxic effect than free MTX on the MDA-MB-231 breast cancer cell line. The results showed that the synthesized MTX/FA/GO material has promising potential in cancer cell-specific targeted therapy for MTX as a drug delivery system.

Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins.

The purple basil leaf extract (PBLE) was encapsulated in double emulsion (W1/O/W2)-loaded beads (emulgel) by electrospraying. The influence of κ-carrageenan (κ-CG) and cross-linking agents (Ca2+/K+) on the properties of alginate (SA) beads were assessed. In emulgel beads, κ-CG inclusion resulted in larger sizes and more distorted shapes, wrinkles on the surface, and lower gel strength. The encapsulation efficiency of anthocyanins (ACNs) in emulgel beads ranged from 70.73 to 87.89 %, whereas it ranged from 13.50 to 20.67 % in emulsion-free (hydrogel) beads. Fourier transforms infrared (FTIR) revealed the crosslinking of SA and κ-CG with Ca2+ and K+, thermogravimetric analysis (TGA), derivative thermogravimetric (DTG), and differential scanning calorimetry (DSC) thermograms showed emulgel beads yielded higher thermal stability. The emulgel beads elevated the in vitro bioaccessibility of ACNs under simulated digestion. At the gastric phase, 86 % of ACNs in PBLE, and 46 % of loaded ACNs in hydrogel beads were released, whereas no release was occurred in emulgel beads. At the intestinal phase, after 150 min of digestion, no ACNs were detected in PBLE and hydrogel beads, whereas all emulgel beads continued to release ACNs until 300 min. The incorporation of double emulsions in hydrogel beads can be utilized in the development of functional foods.

Encapsulation of Lactobacillus plantarum ELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability.

BACKGROUND: In the present study, the Lactobacillus plantarum ELB90 was encapsulated in double emulsion (W1/O/W2) loaded alginate beads (emulbeads) by electrospraying and compared with emulsion-free control beads. The viability of encapsulated and free cells was assessed by exposing them to thermal processing (65 °C for 30 min and 72 °C for 3 min) and simulated gastrointestinal conditions. The beads were characterized by optical, scanning electron, fluorescence, and confocal laser scanning microscopy, as well as Fourier transform infrared and gel strength analysis. RESULTS: After the intestinal stage of digestion, the survival rate of free bacteria was 38% [3.70 log colony-forming units (CFU) g-1 ], only increased to 43% and 53% for bare and chitosan-coated control beads, and it elevated the survival rate to 75% and 84% (8.70 log CFU g-1 ) for bare and chitosan-coated emulbeads, respectively. The presence of inulin increased gastrointestinal viability only in uncoated emulbeads. The bacteria loaded in emulbeads retained greater viability (5.90-6.90 log CFU g-1 ) against thermal treatment, compared to control beads (2.07-4.10 log CFU g-1 ) and free bacteria (2.57-3.11 log CFU mL-1 ). Encapsulation of L. plantarum ELB90 only in emulsion-free beads may not be appropriate for providing thermal stability. Inulin addition and chitosan-coating of the beads increased the size, and emulbeads presented smoother surfaces compared to emulsion-free beads. CONCLUSION: The contribution of a double emulsion into the gel matrix of electrosprayed alginate beads exhibited enhanced protection for probiotic bacteria that could be useful for the development of functional foods. © 2023 Society of Chemical Industry.

A novel approach to production of Chlorella protothecoides oil-loaded nanoparticles via electrospraying method: Modeling of critical parameters for particle sizing.

Bioactive compounds in algae have chain rings that protect the tissue from chemical damage and disease symptoms. In addition, algal bioactive agents have the ability to stimulate the immune system, protective and therapeutic effects against many diseases, including various types of cancers, coronary heart disease, premature aging, and arthritis. These bioactive compounds also have antioxidant, anticoagulant, antiviral, and anti-inflammatory properties. It is very important to encapsulate these algal compounds for preserving bioactive properties. Two of the most efficient methods used for encapsulation are electrospraying and microemulsion techniques. Although electrospraying is a novel technique to produce nanoparticles in recent years, microemulsion is more conventional method compared with electrospraying. In this study, Chlorella protothecoides oil was encapsulated by using sodium alginate and chitosan biopolymers, and the effects of production parameters of electrospraying and microemulsion methods on the particle size and loading efficiency were investigated. Statistical modeling of critical parameters for particle sizing in microemulsion method and electrospraying technique, which is a novel approach to obtain microalgal oil-loaded nanoparticles, was also presented. It was seen that electrospraying is suitable for obtaining smaller nanoparticles (123.9-610 nm), homogeneous distribution, and higher oil loading efficiency (60%-77%) compared with microemulsion method (756.9-1128.2 nm and 57%-73%).

Determination of textural deterioration in fish meat processed with electrospun nanofibers.

Nano-applications are named as one of the novel methods, which provide many advantages like a larger contact area on the surface of fish fillets with less material. The goal of the study was to reveal the textural profile changes correlated with TPB growth of fish fillets coated with nanofibers having 2.47 ± 0.68 mV zeta potential value and 172 nm diameter. The difference of TPB count between control (CS) and the fish fillets treated with nanofibers (NG) reached 3.45 log CFU/g (p < .05) on the sixth day. The hardness value of CS was decreased (p < .05) (the decline: 68%) while the hardness of NG was found to be much more stable (the change: 42%). The highest change in springiness for CS and NG samples was determined as ~24 and ~15%, respectively, for 12 days. Cohesiveness values of CS were slightly increased, but those of the fish fillets coated with nanofibers were remarkably decreased. The coefficient of correlation analysis between TPB count and cohesiveness values was determined as "r = -.026 and r = .796" for CS and NG, respectively. Chewiness values of CS were significantly decreased (p < .05). However, chewiness values of the fish fillets coated with nanofibers were found as much more stable (p > .05). The results revealed that nanofiber coating limited the increase of TPB in fish fillets; it also better kept the textural profile of fish fillets as compared to CS stored at 4°C. The study could play a guiding role in further food nanotechnology applications in the industry and food science.