A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation
Summary Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average di...
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| Veröffentlicht in: | International journal of food science & technology 2022-02, Vol.57 (2), p.1074-1082 |
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| container_title | International journal of food science & technology |
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| creator | Kutlu, Nazan Meral, Raciye Ekin, Mehmet Mustafa Erim Kose, Yagmur Ceylan, Zafer |
| description | Summary
Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.
Electrospinning process, characterization of nano mats and application of nano mats for food preservation. |
| doi_str_mv | 10.1111/ijfs.15472 |
| format | Article |
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Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.
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Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.
Electrospinning process, characterization of nano mats and application of nano mats for food preservation.</description><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Biocompatibility</subject><subject>Biomedical materials</subject><subject>Cheese</subject><subject>Coatings</subject><subject>Dairy products</subject><subject>Electrospinning</subject><subject>Fatty acids</subject><subject>fish fillet</subject><subject>Food</subject><subject>Food preservation</subject><subject>kashar cheese</subject><subject>Microorganisms</subject><subject>nanoencapsulation</subject><subject>Oils & fats</subject><subject>Oilseeds</subject><subject>pomegranate seed oil</subject><subject>Seeds</subject><subject>Thiobarbituric acid</subject><subject>Tocopherol</subject><subject>Yeasts</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QSW2CGl-CdOGnZVRaGoEgtgbbnOGFKltrGTVj0KtyVNWHc2Mxp9b97oIXRLyYR29VBtTJxQkebsDI0oz0TCMkbP0YgUgiQiZfwSXcW4IYQwnqcj9DvDFvZYeV9XWjWVs9i4gJtvwDtVu1DFYekM9m4LX0FZ1QCOACV2Vf2IrbIOrFY-tvVJFFe2cRhq0E1w0be2l25VE3tH41yJfYAIYdffuUYXRtURbv77GH0unj7mL8nq7Xk5n60SzQllCU21Bl7kSkFRTJVI-VqwKVCa62mZl6KbUuBaAM8orA1AR5el1oSzbJ2Who_R3XDXB_fTQmzkxrXBdpayy44QSguad9T9QOnu-RjASB-qrQoHSYk8Ri-P0cs--g6mA7yvajicIOXydfE-aP4ALVOLSQ</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>Kutlu, Nazan</creator><creator>Meral, Raciye</creator><creator>Ekin, Mehmet Mustafa</creator><creator>Erim Kose, Yagmur</creator><creator>Ceylan, Zafer</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9893-7325</orcidid></search><sort><creationdate>202202</creationdate><title>A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation</title><author>Kutlu, Nazan ; Meral, Raciye ; Ekin, Mehmet Mustafa ; Erim Kose, Yagmur ; Ceylan, Zafer</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3012-14cce397aae998a543b528e117c8d7d5e114e3c5e361ebfeece3ddcc0326b4df3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antimicrobial agents</topic><topic>Antioxidants</topic><topic>Biocompatibility</topic><topic>Biomedical materials</topic><topic>Cheese</topic><topic>Coatings</topic><topic>Dairy products</topic><topic>Electrospinning</topic><topic>Fatty acids</topic><topic>fish fillet</topic><topic>Food</topic><topic>Food preservation</topic><topic>kashar cheese</topic><topic>Microorganisms</topic><topic>nanoencapsulation</topic><topic>Oils & fats</topic><topic>Oilseeds</topic><topic>pomegranate seed oil</topic><topic>Seeds</topic><topic>Thiobarbituric acid</topic><topic>Tocopherol</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kutlu, Nazan</creatorcontrib><creatorcontrib>Meral, Raciye</creatorcontrib><creatorcontrib>Ekin, Mehmet Mustafa</creatorcontrib><creatorcontrib>Erim Kose, Yagmur</creatorcontrib><creatorcontrib>Ceylan, Zafer</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kutlu, Nazan</au><au>Meral, Raciye</au><au>Ekin, Mehmet Mustafa</au><au>Erim Kose, Yagmur</au><au>Ceylan, Zafer</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation</atitle><jtitle>International journal of food science & technology</jtitle><date>2022-02</date><risdate>2022</risdate><volume>57</volume><issue>2</issue><spage>1074</spage><epage>1082</epage><pages>1074-1082</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.
Electrospinning process, characterization of nano mats and application of nano mats for food preservation.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15472</doi><tpages>1082</tpages><orcidid>https://orcid.org/0000-0001-9893-7325</orcidid></addata></record> |
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| source | Access via Oxford University Press (Open Access Collection); Access via Wiley Online Library |
| subjects | Antimicrobial agents Antioxidants Biocompatibility Biomedical materials Cheese Coatings Dairy products Electrospinning Fatty acids fish fillet Food Food preservation kashar cheese Microorganisms nanoencapsulation Oils & fats Oilseeds pomegranate seed oil Seeds Thiobarbituric acid Tocopherol Yeasts |
| title | A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation |
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