Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise
Pourquoi ce travail est dans la base
Une base qui oublie comment elle a trouvé un travail ne peut pas être vérifiée. Voici les voies qui ont admis celui-ci.
Notice bibliographique
Résumé
In this study, encapsulation of pistachio green hull extract (PGHE) into nanoliposomes (NLs) is carried out. Then, different concentrations of free and incorporated phenolic compounds of (500 and 1000 mg kg −1 ) are added to freshly prepared mayonnaise and samples are evaluated in terms of physicochemical, sensory, and microbial properties during 4 months of storage at 25 °C. The results indicate that the samples containing NLs produced by 2% lecithin and 1000 mg kg −1 of phenolic compounds have the lowest peroxide value (23.23 ± 2.61 meq O 2 kg −1 oil) and thiobarbituric acid value (0.92 ± 0.07 mg malondialdehyde kg −1 oil). Free and incorporated phenolic compounds (1000 mg kg −1 ) exhibit higher antioxidant activity than 200 mg kg −1 of butylated hydroxy toluene (BHT). Free phenolic compounds (EXs) cause significant changes in color parameters ( L* , a* , and b* ). Regarding sensory evaluation, the samples containing NLs are the most preferred ones. Additionally, NLs having 1000 mg kg −1 of phenolic compounds have the highest inhibitory efficiency on total viable and fungal counts. NLs and EXs have equal effect on Enterobacteriaceae and lactic acid bacteria. Similar to samples containing 1000 mg kg −1 of sodium benzoate, microbial population in samples treated with phenolic compounds is within permissible level after 4 months of storage. Practical applications : The promising results prove that PGHE can be recommended as a natural source of antioxidants and bio‐preservatives instead of synthetic agents to increase the shelf life and safety of mayonnaise. Additionally, NLs enhance stability and solubility of entrapped phenolic compounds of PGHE and decease adverse effects of free ones on sensory properties of mayonnaise. Therefore, incorporation of phenolic compounds of PGHE in the liposomal carrier is a promising method to defeat the limitations of their direct addition to food systems and NLs containing phenolic compounds and plant extracts can also be applied to present novel functional foods. As nanoliposomes are produced by soybean lecithin as an inexpensive, safe and natural source of phospholipids in nanometric particle size, they can be considered for large‐scale use and promotion of biofunctional activities of phenolic compounds in food, pharmaceutical, and cosmetics applications. Firstly, pistachio green hull extract (PGHE) is prepared. Then, different concentrations of phenolic compounds of PGHE are added and blended with the lecithin/water mixture. Lastly, the suspensions are extruded by a mini extruder for producing large unilamellar vesicles. In the next step, liposome‐encapsulated and free phenolic compounds of PGHE are individually added to mayonnaise samples. Based on these findings, incorporation of phenolic compounds of PGHE in liposomal systems can be an appropriate alternative to improve the oxidative and microbial stability of mayonnaise sauce along with minimal effects on sensory attributes.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,001 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,001 | 0,001 |
| Études des sciences et des technologies | 0,000 | 0,003 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découle