Synthesis, characterization, and antimicrobial activities of 3-HPAA-Alg-Chi nanoparticles

In this study, gelatin‐based encapsulation of different bioactive compounds including essential oils (EOs) and bacteriocins, produced by lactic acid bacteria was established to evaluate the microbial, physiochemical, and sensory qualities of meatballs. Determination of minimum inhibitory concentration followed by checkboard method showed citrus extract, Mediterranean formulation,Cinnamonand thyme EOs had inhibitory concentrations between 20 and 5000 ppm and synergistic effect against common contaminant and pathogenic bacteria in meat. The bacteriocins produced byLactobacillus curvatusandPediococcus acidilacticishowed antimicrobial activity between 10,000 and 80,000 ppm againstLeuconostoc mesenteroides,Carnobacterium divergens,Lactobacillus curvatus,Listeria inocua,Listeria monocytogenes, andPseudomonas aeruginosa. Encapsulation of the bioactive compounds in gelatin kept the bioactive content to greater extent. The encapsulated bioactive compounds were effective to inhibit the microbial growth, retard the lipid oxidation and color changes, and preserve the sensorial attributes of meatballs. It can be concluded that gelatin‐based encapsulation of Cinnamon EOs and bacteriocins is effective to extend the shelf‐life of meatballs.

Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

BackgroundAsiaticoside is a pentacyclic triterpenoid saponin constituent of the medicinal herb Centella asiatica, known for its neuroprotective, anticancer and other biological effects. The present study aims to develop and characterise asiaticoside encapsulated alginate chitosan nanoparticles (ACNPs) and evaluate their antiproliferative potential on C6 glioma cells. MethodsACNPs were prepared by the ionic gelation polyelectrolyte complexation technique and characterised by dynamic light scattering, scanning electron microscopy and transmission electron microscopy. Cytotoxicity and antiproliferative effect of ACNPs were studied on C6 glioma cells using MTT and EdU-assays. Apoptosis/necrosis in C6 glioma cells was determined by annexin V and acridine orange/ethidium bromide (AO/EtBr) assays. Intracellular ROS generation in C6 glioma cells exposed with ACNP was determined by DCFDA assay using flow cytometry. Cell cycle analysis in C6 glioma cells treated with ACNP was performed by flow cytometry. ResultsSynthesised ACNPs showed spherical shape with 200 nm particle size, good thermal stability, and an acceptable polydispersity index. ASI from synthesized ACNPs demonstrated 90% encapsulation efficiency (EE) and 10% drug release within 24 h. Upon ACNP treatment mBA cells exhibited good cell viability and intact cell morphology. However, C6 cells displayed dose-dependent cytotoxicity when treated with ACNP. Annexin V and acridine orange/ethidium bromide (AO/EtBr) assays revealed late apoptosis and necrosis (p < 0.05) in C6 glioma cells treated with ACNP. Likewise, ACNPs significantly augmented reactive oxygen species generation (p < 0.05) in C6 glioma cells. ACNP treatment also resulted in cell cycle arrest at the G1 phase with chromatin condensation in C6 glioma cells. ConclusionsThese findings suggest that ACNPs act as an antiproliferative agent against C6 glioma cells via an increased intracellular ROS pathway that promotes apoptosis/necrosis. This study throws light on more in-depth mechanistic aspects of managing brain disorders using C. asiatica and its phytoconstituents.

Double emulsions are a type of multiple emulsions, which can be defined as a multicompartmentalized system where the droplets are dispersed into the continuous phase containing other emulsions. Although double food-grade emulsions have been manufactured, there is a lack of scientific background related to the influence of different processing conditions. This work analyses the influence of processing variables in (W1/O/W2) double emulsions: passes through the valve homogenizer, pressure applied, lipophilic emulsifier concentration, the ratio between the continuous phase (W2) and the primary emulsion (W1/O), and the incorporation of xanthan gum (XG) as a stabilizer. The results obtained show that these emulsions can be obtained after selecting suitable processing conditions, making them easily scalable in industrial processes. In terms of droplet size distribution, the input of higher energy to the system (20 MPa) during emulsification processing led to emulsions with smaller droplet sizes (D3,2). However, more monodispersed emulsions were achieved when the lowest pressure (5 MPa) was used. As for the number of passes, the optimal (emulsions more monodispersed and smaller droplet sizes) was found around 2–3 passes, regardless of the valve homogenizer pressure. However, emulsions processed at 20 MPa involved lower encapsulation efficiency (EE) than emulsions processed at 5 MPa (87.3 ± 2.3 vs. 96.1 ± 1.8, respectively). The addition of XG led to more structured emulsions, and consequently, their kinetic stability increased. The results obtained indicated that a correct formulation of these W1/O/W2 double emulsions allowed the optimal encapsulation of both hydrophilic and lipophilic bioactive compounds. Thus, the development of food matrices, in the form of multiple emulsions, would allow the encapsulation of bioactive compounds, which would result in the development of novelty food products.

Ferritin, a novel vehicle for iron supplementation and food nutritional factors encapsulation

Microemulsions as nano-reactors for the solubilization, separation, purification and encapsulation of bioactive compounds

This review described and explains the encapsulation of bioactive compounds by extrusion technologies. Bioactive compounds have many health benefits, but several drawbacks such as a high organoleptic impact due to the bitterness and acrid taste of some compounds, and limited shelf life reduce the utilization of bioactive compounds in food. Encapsulation of bioactive compounds to prevent their several drawbacks and to increase their utilization in food has been achieved by ‘extrusion’ technology. The extrusion technologies discussed in the review are hot-melt extrusion, melt injection extrusion process, co-extrusion, and electrostatic extrusion. Extrusion technology as a mode of encapsulation of bioactive compounds as increased the number of bioactive compounds that can be encapsulated. Also, extrusion technology helps to reduce the particle size of encapsulated bioactive compounds which increase their application in the food industry. The reduction in the particle size of the extrudate helps to increase the shelf life of encapsulated bioactive compounds and aid-controlled release in the targeted site in the body.

Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these compounds, was studied and analyzed considering the applications, current advances, challenges, and opportunities on the topic.&#x0D; Design/methodology/approach: Wall materials, bioactive compounds of food interest, encapsulation methods, applications, current advances, challenges, and opportunities in encapsulation of bioactive compounds were explored, described, and discussed considering the principal literature on the topic, and scientific databases were used for the bibliographic research.&#x0D; Results: Encapsulation process is a novel technology that allows the increasing the stability of aromas, flavors, pigments, and microorganisms, beside of improve the sensory, physical chemical and functional properties, quality, and the extend the shelf-life.&#x0D; Limitations on study/implications: Foods contain bioactive compounds that are susceptible to oxidation and degradation, which can reduce their quality and shelf life. To preserve these compounds, is important to develop other encapsulation systems considering alternative wall materials from different sources that can be applied under different process conditions from laboratory, pilot to industrial scale. &#x0D; Findings/conclusions: Encapsulation process provide protection to bioactive compounds enhancing the sensory, physical chemical and functional properties, quality, and extend the shelf-life considering the integral and sustainable use of agricultural products.

The encapsulation technique was applied to improve the stability of bioactive compounds in germinated black rice. The objective of this study was to investigate the encapsulation of bioactive compounds from germinated black rice in black rice cracker products. Germinated black rice was prepared by soaking brown rice in 37°C water for 24 hrs and watering every 4 hrs (5 times). The encapsulation was done by a coacervation technique using gelatin and maltodextrin (DE20) as coating materials. The effect of the encapsulation on bioactive compounds and the antioxidant activity degradation was evaluated. High pressure liquid chromatography (HPLC), ultra-performance liquid chromatography (UPLC) and Fourier transform infrared spectra (FTIR) analyses revealed that the bioactive compounds were successfully preserved due to the encapsulation process. Encapsulation efficiency was characterized in terms of the bioactive compounds such as α-tocopherol, γ-oryzanol, GABA, and phenolic acids. The rice cracker with encapsulation using maltodextrin and gelatin (SD2:10) showed slight decreases of αtocopherol ( 3 8 . 1 7 % % ) , γ-oryzanol (33.61%), and GABA (1.01%) compared to the original black rice cracker (CR). It was found that encapsulation could prevent a decrease in phenolic compounds, flavonoids, and antioxidant capacity. While the total antioxidant activities of SD2:10 decreased from CR by 2.93%, the values of ABTS and FRAP decreased by 11.33% and 11.95%, respectively. Major phenolic acids such as gallic acid, protocatechuic acid, p-hydroxybenzoic acid, and vanillic acid were slightly decreased in SD2:10. Fourier Transform Infrared spectra (FTIR) analyses suggested that encapsulation with maltodextrin and gelatin could be protected bioactive compounds from heat, light, and oxygen, and could be used to encapsulate bioactive compounds from black rice in the food industry.

Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds

The Effect of Using Combinations of Commonly Used Antibiotics in Sudan on Resistant Gram Negative Bacterial Isolates

Synergistic interactions of phytochemicals with antimicrobial agents: Potential strategy to counteract drug resistance

Plant phenols may accumulate in end-stage kidney disease. The effect of hemodialysis on their plasma concentration remains poorly determined. Contingent on concentration, health-promoting or noxious effects occur; therefore, we assessed plasma concentration in hemodialyzed patients. In total, 21 maintenance hemodialyzed patients with diuresis < 500 mL per day (with oliguria), nine hemodialyzed patients with diuresis ≥ 500 mL per day (without oliguria) and 31 healthy volunteers were included. Nine phenolic acids were identified with high-performance liquid chromatography and total polyphenol concentration was determined with the Folin-Ciocalteu method in pre- or post-hemodialysis plasma and pre- or intra-hemodialysis dialysate. The concentration of total polyphenols was 27% higher in pre-hemodialysis plasma than in that of controls (0.95 ± 0.18 mmol/L [P < 0.0001]). The concentration of total polyphenols was higher in patients with oliguria (1.01 ± 0.17) than in those without (0.84 ± 0.13 mmol/L), despite the former having more intense hemodialysis (Kt/V 1.29 ± 0.31 and 0.77 ± 0.25, respectively). Pre-hemodialysis phenolic acid concentration in patients undergoing dialysis exceeded reference values by 3 to 34 times (3-hydroxyphenylacetic acid and vanillic acid, respectively), from 0.69 (dihydrocaffeic acid) to 169.3 μmol/L (hippuric acid). The concentration of six phenolic acids (3-hydroxyhippuric, caffeic, dihydrocaffeic, hippuric, homovanillic, and vanillic acid) was 1.1 (homovanillic) to 11.3 (3-hydroxyhippuric) times higher in patients with oliguria than in those without. 4-hydroxyhippuric acid occurred more in the plasma of patients with oliguria than in those without oliguria. A single hemodialysis session decreased total polyphenol concentration by 16% and phenolic acids from 30% (caffeic) to 58% (vanillic and 3-hydroxyphenylacetic acid) and these compounds appeared in the dialysate. The percentage decrease (Δ%) of creatinine concentration correlated with the Δ% of total polyphenols and five phenolic acids (3-hydroxyphenylacetic, dihydrocaffeic, hippuric, homovanillic, and vanillic acid). Urea Δ% and Kt/V correlated only with the Δ% of homovanilic acid. The results demonstrate that phenols accumulate variably in hemodialyzed patients and are differently eliminated during hemodialysis. Residual renal function ensures a lower concentration of plasma phenols.

It is seen that metal nanoparticles are used in many areas due to their antimicrobial effects. For this reason, our study focused on the production of -Fe2O3, NiO and CoO NPs of golden nanoparticles, which are easily obtained with the use of Erzincan grape extract, safe to use, environmentally friendly and cost-effective. Metal ions synthesized by the green synthesis method were characterized using the Scanning Electron Microscope (SEM) analysis. From the SEM diagrams of the synthesized nanoparticles, it was determined that the nanoparticles were approximately 5 to 65 nm in size. Both antimicrobial, genotoxicity and cytotoxicity effects were investigated to determine the rates at which nanoparticles can be used as biosafe. Synthesized -Fe2O3, NiO and CoO NPs showed excellent antibacterial properties on pathogen bacteria againist human. In addition, it was determined that -Fe2O3, NiO and CoO M-NPs showed genotoxic properties in parallel with increasing concentrations. This study, as far as we know, is the first report on microbial -Fe2O3, NiO and CoO NPs and their biological properties synthesized by this statistical approach.

Chapter 13 - Encapsulation of Bioactive Compounds Using Ultrasonic Technology