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Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt
Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12–70.22%,...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10287953/ https://www.ncbi.nlm.nih.gov/pubmed/37360296 http://dx.doi.org/10.3389/fnut.2023.1130425 |
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author | Yousefi, Mojtaba Khanniri, Elham Sohrabvandi, Sara Khorshidian, Nasim Mortazavian, Amir M. |
author_facet | Yousefi, Mojtaba Khanniri, Elham Sohrabvandi, Sara Khorshidian, Nasim Mortazavian, Amir M. |
author_sort | Yousefi, Mojtaba |
collection | PubMed |
description | Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12–70.22%, 9.14–14.26%, 201.23–336.17 nm, and + 20.19–46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04–38.10 and 9.39–20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters’ activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties. |
format | Online Article Text |
id | pubmed-10287953 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-102879532023-06-24 Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt Yousefi, Mojtaba Khanniri, Elham Sohrabvandi, Sara Khorshidian, Nasim Mortazavian, Amir M. Front Nutr Nutrition Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12–70.22%, 9.14–14.26%, 201.23–336.17 nm, and + 20.19–46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04–38.10 and 9.39–20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters’ activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties. Frontiers Media S.A. 2023-06-09 /pmc/articles/PMC10287953/ /pubmed/37360296 http://dx.doi.org/10.3389/fnut.2023.1130425 Text en Copyright © 2023 Yousefi, Khanniri, Sohrabvandi, Khorshidian and Mortazavian. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Yousefi, Mojtaba Khanniri, Elham Sohrabvandi, Sara Khorshidian, Nasim Mortazavian, Amir M. Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title | Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title_full | Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title_fullStr | Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title_full_unstemmed | Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title_short | Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
title_sort | encapsulation of heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10287953/ https://www.ncbi.nlm.nih.gov/pubmed/37360296 http://dx.doi.org/10.3389/fnut.2023.1130425 |
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