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Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil
BACKGROUND This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nano...
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| Published in: | Journal of the science of food and agriculture 2021-07, Vol.101 (9), p.3778-3786 |
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| Main Authors: | , , , , |
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| cites | cdi_FETCH-LOGICAL-c3570-9a0ab752219b06c85de6aca8b3ee2a8f2ca5bcad1ca424c00639d9d754adf1053 |
| container_end_page | 3786 |
| container_issue | 9 |
| container_start_page | 3778 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 101 |
| creator | Amiri, Azam Ramezanian, Asghar Mortazavi, Seyed Mohammad Hassan Hosseini, Seyed Mohammad Hashem Yahia, Elhadi |
| description | BACKGROUND
This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days.
RESULTS
Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils.
CONCLUSION
Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.11010 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2469093523</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2469093523</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3570-9a0ab752219b06c85de6aca8b3ee2a8f2ca5bcad1ca424c00639d9d754adf1053</originalsourceid><addsrcrecordid>eNp9kcFu1DAQhi1ERZfChQdAlrggpJSxHSfrY1XRAqrUw8LZmjiTrldee7ETtb31EfqMfRLSbuHAgdOMNJ8-zczP2DsBxwJAft6UAY-FAAEv2EKAaSuY-5dsMQ9lpUUtD9nrUjYAYEzTvGKHSimARjYLNq3WFIaHu_vgB-J0M1IsPkWeBr5LW7rKGHEkjtmHwqfi4xV3az-mgpFHjGmHefQuUOEhYU89v_bjmq9wnDJtkK9TfjIWTqVQHD0Gnnx4ww4GDIXePtcj9vPsy4_Tr9XF5fm305OLyindQmUQsGu1lMJ00Lil7qlBh8tOEUlcDtKh7hz2wmEtazefpExv-lbX2A8CtDpiH_feXU6_Jiqj3friKASMlKZiZd0YMEpLNaMf_kE3acpx3s5KrRqtjJbtTH3aUy6nUjINdpf9FvOtFWAfw7CPYdinMGb4_bNy6rbU_0X_fH8GxB649oFu_6Oy31dnJ3vpb8T3l2I</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2536539527</pqid></control><display><type>article</type><title>Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil</title><source>Wiley-Blackwell Read & Publish Collection</source><creator>Amiri, Azam ; Ramezanian, Asghar ; Mortazavi, Seyed Mohammad Hassan ; Hosseini, Seyed Mohammad Hashem ; Yahia, Elhadi</creator><creatorcontrib>Amiri, Azam ; Ramezanian, Asghar ; Mortazavi, Seyed Mohammad Hassan ; Hosseini, Seyed Mohammad Hashem ; Yahia, Elhadi</creatorcontrib><description>BACKGROUND
This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days.
RESULTS
Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils.
CONCLUSION
Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.11010</identifier><identifier>PMID: 33300626</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Antiinfectives and antibacterials ; Antimicrobial activity ; Antioxidants ; Ascorbic acid ; Chitosan ; Encapsulation ; Essential oils ; Gallic acid ; Life extension ; microbial contamination ; Microorganisms ; minimally processed pomegranate ; Moisture content ; Nanoparticles ; Oils & fats ; Phenols ; Polystyrene ; Polystyrene resins ; Satureja hortensis ; Sensory properties ; Shelf life ; Spectrophotometry ; Storage ; Summer savory ; Water content ; Water treatment</subject><ispartof>Journal of the science of food and agriculture, 2021-07, Vol.101 (9), p.3778-3786</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3570-9a0ab752219b06c85de6aca8b3ee2a8f2ca5bcad1ca424c00639d9d754adf1053</citedby><cites>FETCH-LOGICAL-c3570-9a0ab752219b06c85de6aca8b3ee2a8f2ca5bcad1ca424c00639d9d754adf1053</cites><orcidid>0000-0002-7684-7641 ; 0000-0002-3557-8975 ; 0000-0002-0514-3954</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33300626$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Amiri, Azam</creatorcontrib><creatorcontrib>Ramezanian, Asghar</creatorcontrib><creatorcontrib>Mortazavi, Seyed Mohammad Hassan</creatorcontrib><creatorcontrib>Hosseini, Seyed Mohammad Hashem</creatorcontrib><creatorcontrib>Yahia, Elhadi</creatorcontrib><title>Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days.
RESULTS
Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils.
CONCLUSION
Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Chitosan</subject><subject>Encapsulation</subject><subject>Essential oils</subject><subject>Gallic acid</subject><subject>Life extension</subject><subject>microbial contamination</subject><subject>Microorganisms</subject><subject>minimally processed pomegranate</subject><subject>Moisture content</subject><subject>Nanoparticles</subject><subject>Oils & fats</subject><subject>Phenols</subject><subject>Polystyrene</subject><subject>Polystyrene resins</subject><subject>Satureja hortensis</subject><subject>Sensory properties</subject><subject>Shelf life</subject><subject>Spectrophotometry</subject><subject>Storage</subject><subject>Summer savory</subject><subject>Water content</subject><subject>Water treatment</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kcFu1DAQhi1ERZfChQdAlrggpJSxHSfrY1XRAqrUw8LZmjiTrldee7ETtb31EfqMfRLSbuHAgdOMNJ8-zczP2DsBxwJAft6UAY-FAAEv2EKAaSuY-5dsMQ9lpUUtD9nrUjYAYEzTvGKHSimARjYLNq3WFIaHu_vgB-J0M1IsPkWeBr5LW7rKGHEkjtmHwqfi4xV3az-mgpFHjGmHefQuUOEhYU89v_bjmq9wnDJtkK9TfjIWTqVQHD0Gnnx4ww4GDIXePtcj9vPsy4_Tr9XF5fm305OLyindQmUQsGu1lMJ00Lil7qlBh8tOEUlcDtKh7hz2wmEtazefpExv-lbX2A8CtDpiH_feXU6_Jiqj3friKASMlKZiZd0YMEpLNaMf_kE3acpx3s5KrRqtjJbtTH3aUy6nUjINdpf9FvOtFWAfw7CPYdinMGb4_bNy6rbU_0X_fH8GxB649oFu_6Oy31dnJ3vpb8T3l2I</recordid><startdate>202107</startdate><enddate>202107</enddate><creator>Amiri, Azam</creator><creator>Ramezanian, Asghar</creator><creator>Mortazavi, Seyed Mohammad Hassan</creator><creator>Hosseini, Seyed Mohammad Hashem</creator><creator>Yahia, Elhadi</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-7684-7641</orcidid><orcidid>https://orcid.org/0000-0002-3557-8975</orcidid><orcidid>https://orcid.org/0000-0002-0514-3954</orcidid></search><sort><creationdate>202107</creationdate><title>Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil</title><author>Amiri, Azam ; Ramezanian, Asghar ; Mortazavi, Seyed Mohammad Hassan ; Hosseini, Seyed Mohammad Hashem ; Yahia, Elhadi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3570-9a0ab752219b06c85de6aca8b3ee2a8f2ca5bcad1ca424c00639d9d754adf1053</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Chitosan</topic><topic>Encapsulation</topic><topic>Essential oils</topic><topic>Gallic acid</topic><topic>Life extension</topic><topic>microbial contamination</topic><topic>Microorganisms</topic><topic>minimally processed pomegranate</topic><topic>Moisture content</topic><topic>Nanoparticles</topic><topic>Oils & fats</topic><topic>Phenols</topic><topic>Polystyrene</topic><topic>Polystyrene resins</topic><topic>Satureja hortensis</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Spectrophotometry</topic><topic>Storage</topic><topic>Summer savory</topic><topic>Water content</topic><topic>Water treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amiri, Azam</creatorcontrib><creatorcontrib>Ramezanian, Asghar</creatorcontrib><creatorcontrib>Mortazavi, Seyed Mohammad Hassan</creatorcontrib><creatorcontrib>Hosseini, Seyed Mohammad Hashem</creatorcontrib><creatorcontrib>Yahia, Elhadi</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS 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>AIDS and Cancer Research Abstracts</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>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amiri, Azam</au><au>Ramezanian, Asghar</au><au>Mortazavi, Seyed Mohammad Hassan</au><au>Hosseini, Seyed Mohammad Hashem</au><au>Yahia, Elhadi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-07</date><risdate>2021</risdate><volume>101</volume><issue>9</issue><spage>3778</spage><epage>3786</epage><pages>3778-3786</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days.
RESULTS
Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils.
CONCLUSION
Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33300626</pmid><doi>10.1002/jsfa.11010</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-7684-7641</orcidid><orcidid>https://orcid.org/0000-0002-3557-8975</orcidid><orcidid>https://orcid.org/0000-0002-0514-3954</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2021-07, Vol.101 (9), p.3778-3786 |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Antiinfectives and antibacterials Antimicrobial activity Antioxidants Ascorbic acid Chitosan Encapsulation Essential oils Gallic acid Life extension microbial contamination Microorganisms minimally processed pomegranate Moisture content Nanoparticles Oils & fats Phenols Polystyrene Polystyrene resins Satureja hortensis Sensory properties Shelf life Spectrophotometry Storage Summer savory Water content Water treatment |
| title | Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil |
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