Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry
•Maltodextrin-pomegranate seed oil coarse and nanoemulsion (1246–325 nm) were fabricated.•Pomegranate seed oil-loaded nanoemulsions had higher antimicrobial activity.•The total phenolic substances of coarse and nanoemulsions were investigated.•Microbial spoilage in strawberry samples was more succes...
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| Veröffentlicht in: | Food chemistry 2024-05, Vol.441, p.138251-138251, Article 138251 |
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| container_title | Food chemistry |
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| creator | Hassanein, Wael S. Meral, Raciye Ceylan, Zafer Ahmed, Marwa M. Yilmaz, Mustafa Tahsin |
| description | •Maltodextrin-pomegranate seed oil coarse and nanoemulsion (1246–325 nm) were fabricated.•Pomegranate seed oil-loaded nanoemulsions had higher antimicrobial activity.•The total phenolic substances of coarse and nanoemulsions were investigated.•Microbial spoilage in strawberry samples was more successfully limited using nanoemulsion.•The nanoemulsion treatment reduced the fungal disease severity.
Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p |
| doi_str_mv | 10.1016/j.foodchem.2023.138251 |
| format | Article |
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Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g−1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g−1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg−1, respectively, while control samples had a TPC of 44.24 mg GAE kg−1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g−1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.138251</identifier><identifier>PMID: 38219358</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antifungal ; Antioxidant ; antioxidant activity ; antioxidants ; Coarse emulsion ; encapsulation ; food chemistry ; food industry ; Nanoemulsion ; nanoemulsions ; nanomaterials ; pomegranates ; seed oils ; shelf life ; strawberries ; Strawberry</subject><ispartof>Food chemistry, 2024-05, Vol.441, p.138251-138251, Article 138251</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-9fa0861162821867ab515dba24a7d17896a9edb9cbc0e4f98b6d7b6d130c29693</citedby><cites>FETCH-LOGICAL-c401t-9fa0861162821867ab515dba24a7d17896a9edb9cbc0e4f98b6d7b6d130c29693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814623028698$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38219358$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hassanein, Wael S.</creatorcontrib><creatorcontrib>Meral, Raciye</creatorcontrib><creatorcontrib>Ceylan, Zafer</creatorcontrib><creatorcontrib>Ahmed, Marwa M.</creatorcontrib><creatorcontrib>Yilmaz, Mustafa Tahsin</creatorcontrib><title>Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Maltodextrin-pomegranate seed oil coarse and nanoemulsion (1246–325 nm) were fabricated.•Pomegranate seed oil-loaded nanoemulsions had higher antimicrobial activity.•The total phenolic substances of coarse and nanoemulsions were investigated.•Microbial spoilage in strawberry samples was more successfully limited using nanoemulsion.•The nanoemulsion treatment reduced the fungal disease severity.
Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g−1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g−1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg−1, respectively, while control samples had a TPC of 44.24 mg GAE kg−1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g−1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.</description><subject>Antifungal</subject><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Coarse emulsion</subject><subject>encapsulation</subject><subject>food chemistry</subject><subject>food industry</subject><subject>Nanoemulsion</subject><subject>nanoemulsions</subject><subject>nanomaterials</subject><subject>pomegranates</subject><subject>seed oils</subject><subject>shelf life</subject><subject>strawberries</subject><subject>Strawberry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu3CAQhlHVKtkmeYWIYy_eMmBjuLWK2iZSpF6aM8Iw3rCyYQverRKp716STXrNASFG3z8z4iPkEtgaGMjP2_WYknf3OK8542INQvEO3pEVqF40Pev5e7JigqlGQStPycdStowxzkCdkNMKgxadWpG_dwVpGilGZ3dlP9kFPd2lGTfZxvqgBWshhYmGSGM64ERdsrmGbPQ02phKeKzEXNkc7FTomDIN8y6nQ4gbutzXFkvKdoN0CuPzrLJk-2fAnB_OyYexZvDi5T4jd9-__bq6bm5__ri5-nrbuJbB0ujRMiUBJK97K9nboYPOD5a3tvfQKy2tRj9oNziG7ajVIH1fDwjmuJZanJFPx751rd97LIuZQ3E4TTZi2hcjoBOgteq6N1GuoeVdp7WsqDyiLqdSMo5ml8Ns84MBZp4sma15tWSeLJmjpRq8fJmxH2b0_2OvWirw5Qhg_ZRDwGyKC1UR-pDRLcan8NaMfyLhqC4</recordid><startdate>20240530</startdate><enddate>20240530</enddate><creator>Hassanein, Wael S.</creator><creator>Meral, Raciye</creator><creator>Ceylan, Zafer</creator><creator>Ahmed, Marwa M.</creator><creator>Yilmaz, Mustafa Tahsin</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240530</creationdate><title>Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry</title><author>Hassanein, Wael S. ; Meral, Raciye ; Ceylan, Zafer ; Ahmed, Marwa M. ; Yilmaz, Mustafa Tahsin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-9fa0861162821867ab515dba24a7d17896a9edb9cbc0e4f98b6d7b6d130c29693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antifungal</topic><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Coarse emulsion</topic><topic>encapsulation</topic><topic>food chemistry</topic><topic>food industry</topic><topic>Nanoemulsion</topic><topic>nanoemulsions</topic><topic>nanomaterials</topic><topic>pomegranates</topic><topic>seed oils</topic><topic>shelf life</topic><topic>strawberries</topic><topic>Strawberry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hassanein, Wael S.</creatorcontrib><creatorcontrib>Meral, Raciye</creatorcontrib><creatorcontrib>Ceylan, Zafer</creatorcontrib><creatorcontrib>Ahmed, Marwa M.</creatorcontrib><creatorcontrib>Yilmaz, Mustafa Tahsin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hassanein, Wael S.</au><au>Meral, Raciye</au><au>Ceylan, Zafer</au><au>Ahmed, Marwa M.</au><au>Yilmaz, Mustafa Tahsin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-05-30</date><risdate>2024</risdate><volume>441</volume><spage>138251</spage><epage>138251</epage><pages>138251-138251</pages><artnum>138251</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Maltodextrin-pomegranate seed oil coarse and nanoemulsion (1246–325 nm) were fabricated.•Pomegranate seed oil-loaded nanoemulsions had higher antimicrobial activity.•The total phenolic substances of coarse and nanoemulsions were investigated.•Microbial spoilage in strawberry samples was more successfully limited using nanoemulsion.•The nanoemulsion treatment reduced the fungal disease severity.
Different-sized pomegranate seed oil-based emulsions (coarse (CsP) and nanoemulsions (NsP): 1246 and 325 nm) were successfully prepared. Strawberries treated with NsP and CsP showed a significant decrease (p < 0.05) in yeast-mold counts (TMY) by 1.80 log CFU g−1, and mesophilic aerobic bacteria counts (TMAB) decreased (p < 0.05) by 0.91 log CFU g−1, respectively. CsP- and NsP-treated strawberries had a TPC of 74.45 and 82.35 mg GAE kg−1, respectively, while control samples had a TPC of 44.24 mg GAE kg−1. The strawberries treated with NsP exhibited the highest antioxidant capacity with 179.44 mol TEAC g−1. After treatment with a coarse emulsion, severity levels of A. niger and B. cinerea were 60 and 73 % while the nanoemulsion treatment significantly reduced severity levels to 55.3 and 56 %. The coarse and nanoemulsions may have potential use within the food industry owing to their antioxidant and antifungal properties as well as their ability to enhance strawberry quality and function.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>38219358</pmid><doi>10.1016/j.foodchem.2023.138251</doi><tpages>1</tpages></addata></record> |
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| subjects | Antifungal Antioxidant antioxidant activity antioxidants Coarse emulsion encapsulation food chemistry food industry Nanoemulsion nanoemulsions nanomaterials pomegranates seed oils shelf life strawberries Strawberry |
| title | Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry |
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