Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility

LWT ◽  
2015 ◽  
Vol 60 (1) ◽  
pp. 603-608 ◽  
Author(s):  
Jie Wan ◽  
Chengmei Liu ◽  
Wei Liu ◽  
Zongcai Tu ◽  
Wei Wu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Barrier Properties ◽  
Edible Films ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

Storage Stability and Antibacterial Activity of Eugenol Nanoliposomes Prepared by an Ethanol Injection–Dynamic High-Pressure Microfluidization Method

2015 ◽  
Vol 78 (1) ◽  
pp. 22-30 ◽  
Author(s):  
SHENGFENG PENG ◽  
LIQIANG ZOU ◽  
WEI LIU ◽  
LU GAN ◽  
WEILIN LIU ◽  
...  
Keyword(s):  
High Pressure ◽  
Antibacterial Activity ◽  
Water Solubility ◽  
Storage Stability ◽  
Biological Activities ◽  
Average Particle ◽  
Ethanol Injection ◽  
Poor Water Solubility ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

Eugenol is a major phenolic component with diverse biological activities. However, it is difficult to formulate into an aqueous solution due to poor water solubility, and this limits its application. In the present study, eugenol nanoliposomes (EN) were prepared by combining the ethanol injection method with the dynamic high-pressure microfluidization method. Good physicochemical characterizations of EN were obtained. The successful encapsulation of eugenol in nanoliposomes was confirmed by Fourier transform infrared spectroscopy. A good storage stability of EN was confirmed by its low variation of average particle diameter and encapsulation efficiency after 8 weeks of storage. No oil drops were found in EN after 8 weeks of storage at 4°C and at room temperature, which suggested that the poor water solubility of eugenol was overcome by nanoliposome encapsulation. Compared with that of eugenol solution, a relatively good sustained release property was observed in EN. The antibacterial activity of EN against four common foodborne pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes) was evaluated in both Luria broth and milk medium.

Modification of food macromolecules using dynamic high pressure microfluidization: A review

2020 ◽  
Vol 100 ◽  
pp. 223-234 ◽  
Author(s):  
Xiaojuan Guo ◽  
Mingshun Chen ◽  
Yuting Li ◽  
Taotao Dai ◽  
Xixiang Shuai ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

scholarly journals Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations

Polymers ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1410 ◽  
Author(s):  
Cheng-Mei Liu ◽  
Lu Liang ◽  
Xi-Xiang Shuai ◽  
Rui-Hong Liang ◽  
Jun Chen
Keyword(s):  
High Pressure ◽  
Average Molecular Weight ◽  
Average Particle Size ◽  
Suitable Condition ◽  
Uv Spectra ◽  
Average Particle ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Ethanol System ◽  
Induced Aggregation

We previously reported that dynamic high-pressure microfluidization (DHPM) can degrade pectin in aqueous solution. In this study, we further investigated the effect of DHPM on pectin in water-ethanol systems. In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0–10% v/v). These results indicated that the addition of ethanol induced aggregation of pectin. During DHPM treatment, pectin underwent disaggregation and degradation under all measured ethanol concentrations. Disaggregation was enhanced but degradation was weakened with the increase of ethanol concentration. FT-IR and UV spectra indicated that demethylation but no β-elimination occurred in the water-ethanol system during DHPM. Finally, the mechanism of DHPM-induced disaggregation and degradation of pectin under a water-ethanol system was updated. This work may help us to find a suitable condition for reducing the degradation of pectin during the process of homogenization.

scholarly journals Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

Coatings ◽  
2017 ◽  
Vol 7 (11) ◽  
pp. 183 ◽  
Author(s):  
Thi Cao ◽  
So-Young Yang ◽  
Kyung Song
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Water Solubility ◽  
Antioxidant Activities ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
B Value ◽  
Edible Films ◽  
Vapor Permeability ◽  
Barnyard Millet

In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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