Applications of Nanoemulsions in Food Manufacturing

2022 ◽  
pp. 448-465
Author(s):  
Tahir Mehmood ◽  
Muhammad Kaleem ◽  
Zulfiqar Ahmad ◽  
Muhammad Waseem ◽  
Baila Ahmad ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Control Release ◽  
Food Products ◽  
Chemical Degradation ◽  
Lipophilic Compounds ◽  
Food Industries ◽  
Fortified Food ◽  
Main Challenge ◽  
Texture Modification ◽  
Modified Starches

Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation of different ingredients into food products. Food industries are interested in the preparation of natural polymer-based nanoemulsions to prepare clean label products. A variety of polymers such as soya lecithin, WPI, GA, and modified starches have been used to fabricate nanoemulsion-based delivery systems for nutraceuticals and micronutrients. Hence, nanoemulsion-fortified food products have received great attention due to consumer demand for safer and healthier food products. Additionally, nanoemulsions can be used for the texture modification of food products and encapsulation as well as delivery of antimicrobial agents. The main challenge for the preparation of nanoemulsions is the selection of appropriate ingredients.

Physically and Chemically Modified Starches in Food and Non-Food Industries

2015 ◽  
pp. 173-193 ◽  
Author(s):  
Małgorzata Kapelko-Żeberska ◽  
Tomasz Zięba ◽  
Akhilesh Vikram Singh
Keyword(s):  
Food Industries ◽  
Chemically Modified ◽  
Modified Starches

scholarly journals Antibacterial and Antifungal Activity of Three Monosaccharide Monomyristate Derivatives

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3692 ◽  
Author(s):  
Jumina ◽  
Mutmainah ◽  
Purwono ◽  
Kurniawan ◽  
Syah
Keyword(s):  
Antibacterial Activity ◽  
Antifungal Activity ◽  
Myristic Acid ◽  
Antimicrobial Agents ◽  
Mass Spectral ◽  
Food Industries ◽  
Gram Positive Bacteria ◽  
Microbial Infections ◽  
Antibacterial And Antifungal ◽  
Weak Antibacterial Activity

Microbial infections remains a serious challenge in food industries due to their resistance to some of the well-known antibacterial and antifungal agents. In this work, a novel monomyristoyl ester (fructosyl monomyristate) and two other derivatives (i.e., glucosyl and galactosyl monomyristates) were successfully synthesized from myristic acid and monosaccharides in two-step reactions. First, the myristic acid was converted to myristoyl chloride, and then the myristoyl chloride was reacted with fructose, glucose and galactose separately to produce the corresponding monosaccharide monomyristate derivatives. The structures of the synthesized products were confirmed by Fourier transform infrared (FTIR), proton and carbon nuclear magnetic resonance (1H- and 13C-NMR), and mass spectral (MS) data. The monomyristates esters were obtained in reaction yields of 45.80%–79.49%. The esters were then evaluated for their antimicrobial activity using the disc diffusion test. It was found that the esters exhibited a medium antibacterial activity against gram-positive bacteria; however, they showed a weak antibacterial activity against gram-negative bacteria. Amongst the esters, galactosyl myristate yielded the highest antibacterial activity against Salmonella typhimurium, Staphylococcus aureus and Bacillus subtilis, while glucosyl monomyristate exhibited the highest antibacterial activity only against Escherichia coli. Additionally, all products showed remarkable antifungal activity against Candida albicans. These findings demonstrate that monosaccharide monomyristate derivatives are promising for use as biocompatible antimicrobial agents in the future.

scholarly journals Karakterisasi sifat fisiko kimia pati bengkuang (Pachirrhyzus erosus) dan pati ganyong (Canna edulis Kerr) modifikasi [Characteristization on physico-chemical properties of modified canna (Canna edulis Kerr.) and jicama (Pachirrhyzus erosus) starches]

2021 ◽  
Vol 26 (1) ◽  
pp. 25
Author(s):  
Sri Haryani Anwar ◽  
Yeni Chandra Dewi ◽  
Novi Safriani
Keyword(s):  
Chemical Properties ◽  
National Standard ◽  
Chemical Modifications ◽  
Solubility In Water ◽  
Food Industries ◽  
Swelling Power ◽  
Physico Chemical ◽  
Moisture Treatment ◽  
Modified Starches ◽  
Physical And Chemical

Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modifications of starches are conducted to modify starch characteristics. The research aimed to investigate the physico-chemical properties of canna and jicama starches that had been modified chemically and physically. Chemical modifications which were conducted included modification via substitution with Octenyl Succinate Anhydride (OSA) and hydrolysis using hydrochloric acid (HCl), while physical modification was conducted via the Heat Moisture Treatment (HMT). The starch physico-chemical characteristics evaluated were degree of acid (DA), swelling power, degree of substitution (DS), moisture, ash, fat, and fiber contents. The analysis results showed that moisture, ash, fat, and fiber contents of native canna and jicama starches were not significantly different from those of modified ones. The result also revealed that the type of starches and modification methods increased the swelling power significantly (P≤0,05). The DS of modified canna dan jicama starches were 0.0246% and 0.0176%, respectively. While the DA of modified canna and jicama starches were 0.14% and 0.18%, respectively. This DA values of modified starches by HCL hydrolysis had meet the Indonesian National Standard (SNI 01-2593-1992) which is maximum of 5% for food application.Keywords: canna starch, jicama starch, HMT modification, modified starch, OSA modification 

scholarly journals Hollow marketing and nongredients: A new marketing approach by food industries in advertising

2018 ◽  
Vol 2 (1) ◽  
pp. 69-76
Author(s):  
Nima S. Salami
Keyword(s):  
Food Products ◽  
Marketing Strategies ◽  
Social Outcomes ◽  
Health Claims ◽  
Food Industries ◽  
Marketing Approach

Many firms that are selling food products, are hoping to get more of customers’ attention, and increase their sales by new marketing strategies. Informing customers about ingredients and health claims look normal but advertising the things that can’t inherently and naturally exist in their food, or “nongredients,” are new practices that have been termed in this paper as “hollow marketing.” This paper explains this new phenomenon, and its possible economic and social outcomes.

scholarly journals Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Plants ◽  
2018 ◽  
Vol 7 (4) ◽  
pp. 90 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Jorens Kviesis ◽  
Karina Juhnevica-Radenkova ◽  
Anda Valdovska ◽  
Tõnu Püssa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Products ◽  
Reversed Phase ◽  
Bioactive Molecules ◽  
Gas Chromatography Mass Spectrometry ◽  
Fluorescence Detector ◽  
Lipophilic Compounds ◽  
By Products

The amplified production of fruit as well as burgeoning demand for plant-made food products have resulted in a sharp increase of waste. Currently, millions of tons of by-products are either being discarded or utilized rather ineffectively. However, these by-products may be processed and further incorporated as functional ingredients in making high-value food products with many physiological and biochemical effects. The chemical analysis of pomace oils using gas chromatography-mass spectrometry (GC/MS) and reversed-phase-liquid chromatography coupled with fluorescence detector (RP-HPLC/FLD) systems led to the identification and quantification of 56 individual lipophilic compounds including unsaturated, polyunsaturated and saturated fatty acids, as well as phytosterols and four homologs of tocopherol. The oils recovered from by-products of Malus spp. (particularly cv. “Ola”) are rich in fatty acids such as linolenic (57.8%), α-linolenic (54.3%), and oleic (25.5%). The concentration of total tocopherols varied among the Malus species and dessert apples investigated, representing the range of 16.8–30.9 mg mL−1. The highest content of total tocopherols was found in M. Bernu prieks, followed by M. cv. “Ola”, and M. × Soulardii pomace oils. A significantly higher amount of δ-tocopherol was established in the oil of M. Bernu prieks, indicating that this species could be utilized as a natural and cheap source of bioactive molecules. β-Sitosterol was the prevalent compound determined in all tested pomace oils with a percentage distribution of 10.3–94.5%. The main triterpene identified in the oils was lupeol, which varied in the range of 0.1–66.3%. A targeted utilization of apple pomace would facilitate management of tons of by-products and benefit the environment and industry.

scholarly journals Emerging contaminants affect the microbiome of water systems—strategies for their mitigation

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Inês B. Gomes ◽  
Jean-Yves Maillard ◽  
Lúcia C. Simões ◽  
Manuel Simões
Keyword(s):  
Emerging Contaminants ◽  
Antimicrobial Agents ◽  
Animal Health ◽  
Water Systems ◽  
Health Concern ◽  
Main Concern ◽  
Experimental Conditions ◽  
Lack Of Information ◽  
Main Challenge ◽  
The One

Abstract The presence of emerging contaminants (ECs) in the environment has been consistently recognized as a worldwide concern. ECs may be defined as chemicals or materials found in the environment at trace concentrations with potential, perceived, or real risk to the “One Health” trilogy (environment, human, and animal health). The main concern regarding pharmaceuticals and in particular antibiotics is the widespread dissemination of antimicrobial resistance. Nevertheless, non-antimicrobials also interact with microorganisms in both bulk phase and in biofilms. In fact, drugs not developed for antimicrobial chemotherapy can exert an antimicrobial action and, therefore, a selective pressure on microorganisms. This review aims to provide answers to questions typically ignored in epidemiological and environmental monitoring studies with a focus on water systems, particularly drinking water (DW): Do ECs exposure changes the behavior of environmental microorganisms? May non-antibiotic ECs affect tolerance to antimicrobials? Do ECs interfere with biofilm function? Are ECs-induced changes in microbial behavior of public health concern? Nowadays, the answers to these questions are still very limited. However, this study demonstrates that some ECs have significant effects in microbial behavior. The most studied ECs are pharmaceuticals, particularly antibiotics, carbamazepine and diclofenac. The pressure caused by antibiotic and other antimicrobial agents on the acquisition and spread of antibiotic resistance seems to be unquestionable. However, regarding the effects of ECs on the development and behavior of biofilms, the conclusions of different studies are still controversial. The dissimilar findings propose that standardized tests are needed for an accurate assessment on the effects of ECs in the microbiome of water systems. The variability of experimental conditions, combined with the presence of mixtures of ECs as well as the lack of information about the effects of non-pharmaceutical ECs constitute the main challenge to be overcome in order to improve ECs prioritization.

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