Recent studies on nanoencapsulation of food ingredients

Öz

Nanoencapsulation is defined as the entrapment of active ingredients within various materials at the nanoscale range. Nanoencapsulation presents several advantages over microencapsulation such as improved solubility, bioavailability, and release characteristics. The nanoencapsulation process can eliminate the barriers related to the use of bioactive compounds, such as their sensitivity to external factors such as heat, light, and oxygen, and their low solubility, and protect them from external factors, improving the solubility and stability of the compounds, and increasing the absorption of the compounds into the cells in the body. Depending on the active ingredient and application area, various nanoencapsulation methods and carriers can be utilized for the development of nanoencapsulation systems capable of carrying, protecting, and delivering sensitive ingredients. Several different nanoencapsulation techniques including nanostructured lipid carriers, solid-lipid nanoparticles, nanoemulsions, nanoscale liposomes, nanoparticles, and nanofibers can be used for nanoencapsulation of bioactive. Ingredients of lipophilic nature such as fatty acids, essential oils, and fat-soluble vitamins can be encapsulated into lipid-based nano-delivery vehicles whereas nanoemulsions, nanoparticles, and nanofibers can be used for encapsulation of both hydrophobic and hydrophilic ingredients. Depending on the encapsulation technique and carrier materials used, encapsulation efficiency, retention rate, physicochemical properties, release characteristics, and bioavailability of the encapsulated ingredient can be changed. This review presents current information on the nanoencapsulation of various food ingredients including antioxidants, oils rich in polyunsaturated fatty acids, essential oils, vitamins, natural colorants, and bioactive peptides.

Anahtar Kelimeler

• Nanoencapsulation
• food ingredients
• bioactives
• nano-delivery
• bioavailability

Gıda bileşenlerinin nanoenkapsülasyonuna yönelik güncel çalışmalar

Öz

Nanoenkapsülasyon, aktif bileşenlerin nano ölçekte çeşitli malzemeler içinde tutulması olarak tanımlanır. Nanoenkapsülasyon, mikroenkapsülasyonla kıyaslandığında daha yüksek çözünürlük, biyoyararlılık ve salım özellikleri gibi çeşitli avantajlar sunar. Nanoenkapsülasyon işlemi, biyoaktif bileşiklerin ısı, ışık ve oksijen gibi dış faktörlere karşı hassasiyeti ve düşük çözünürlük özelliği gibi bu bileşiklerin kullanımındaki engelleri ortadan kaldırabilir ve onları dış etkenlerden koruyabilir, bileşiklerin çözünürlüğünü ve stabilitesini geliştirebilir ve vücuttaki hücrelere emilimini artırabilir. Hassas bileşenleri taşıyabilen, koruyabilen ve iletebilen nanoenkapsülasyon sistemlerinin geliştirilmesi için aktif bileşene ve uygulama alanına bağlı olarak çeşitli nanoenkapsülasyon yöntemleri ve taşıyıcılar kullanılabilir. Biyoaktif maddenin nanoenkapsülasyonu için nanoyapılı lipid taşıyıcılar, katı-lipid nanopartiküller, nanoemülsiyonlar, nano ölçekli lipozomlar, nanopartiküller ve nanolifler dahil olmak üzere farklı nanoenkapsülasyon teknikleri kullanılabilmektedir. Yağ asitleri, esansiyel yağlar ve yağda çözünen vitaminler gibi lipofilik yapıdaki bileşenlerin, lipid bazlı nano ölçekli taşıyıcılarda enkapsülasyonu gerçekleştirilebilirken; nanoemülsiyonlar, nanopartiküller ve nanolifler hem hidrofobik hem de hidrofilik bileşenlerin enkapsülasyonu için kullanılabilir. Enkapsülasyon tekniğine ve kullanılan taşıyıcı malzemelere bağlı olarak, enkapsüle edilen bileşiğin enkapsülasyon etkinliği, tutulum oranı, fizikokimyasal özellikleri, salım özellikleri ve biyoyararlılığı değiştirilebilir. Bu derleme, antioksidanlar, çoklu doymamış yağ asitleri açısından zengin yağlar, uçucu yağlar, vitaminler, doğal renklendiriciler ve biyoaktif peptitler dahil olmak üzere çeşitli gıda bileşenlerinin nanoenkapsülasyonu hakkında güncel bilgiler sunmaktadır.

Anahtar Kelimeler

• Nanoenkapsülasyon
• gıda bileşenleri
• biyoaktifler
• nanotaşınım
• bioyararlılık

Kaynakça

1. Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour, S. ve Shargh, M. S. (2018), Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of Omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat, Ultrasonics Sonochemistry, 50, 208-217.
2. Akbarbaglu, Z., Mahdi Jafari, S., Sarabandi, K., Mohammadi, M., Khakbaz Heshmati, M. ve Pezeshki, A. (2019), Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates, Colloids and Surfaces B: Biointerfaces, 178, 421-429.
3. Akçicek, A., Bozkurt, F., Akgül, C. ve Karasu, S. (2021), Encapsulation of olive pomace extract in rocket seed gum and chia seed gum nanoparticles: Characterization, antioxidant activity and oxidative stability, Foods, 10, 1735.
4. Almeida K. B, Ramos A.S. ve Nunes J. B. B. (2019), PLGA nanoparticles optimized by Box-Behnken for efficient encapsulation of therapeutic Cymbopogon citratus essential oil, Colloids and Surfaces B: Biointerfaces, 181, 935-42.
5. Almeida, O. P., de Freitas Marques, M. B., de Oliveira, J. P., da Costa, J. M. G., Rodrigues, A. P., Yoshida, M. I., Mussel, W.N. ve Carneiro, G. (2021), Encapsulation of safflower oil in nanostructured lipid carriers for food application, Journal of Food Science and Technology, 59, 805-814.
6. Amiri, S., Rezazadeh-Bari, M. ve Alizadeh-Khaledabad, M. (2019), New formulation of Vitamin C encapsulation by nanoliposomes: Production and evaluation of particle size, stability and control release, Food Science and Biotechnology, 28, 423-432.
7. Araya-Sibaja, A. M., Wilhelm-Romero, K., Quirós-Fallas, M. I., Huertas, L. F. V., Vega-Baudrit, J. R. ve Navarro-Hoyos, M. (2022),Bovine serum albumin-based nanoparticles: Preparation, characterization, and antioxidant activity enhancement of three main curcuminoids from Curcuma longa, Molecules, 27, 2758.
8. Atay, E. ve Altan, A. (2021), Nanoencapsulation of black seed oil by coaxial electrospraying: characterisation, oxidative stability and in vitro gastrointestinal digestion, International Journal of Food Science and Technology, 56 (9), 4526-4539.

9. Attallah, O. A., Shetta, A., Elshishiny, F. ve Mamdouh, W. (2020), Essential oil loaded pectin/chitosan nanoparticles preparation and optimization via Box–Behnken design against MCF-7 breast cancer cell lines, RSC Advances, 10(15), 8703-8708.
10. Aydemir, L.Y., Diblan, S., Aktaş, H. ve Cakitli, G. (2022), Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in-vitro digestion steps, Journal of Food Measurement and Characterization, DOI: 10.1007/s11694-022-01484-1.
11. Azizkhani, M. ve Sudanloo, A. (2020), Antioxidant activity of Eryngium Campestre L., Froriepia Subpinnata, and Mentha Spicata L. polyphenolic extracts nanocapsulated in chitosan and maltodextrin, Journal of Food Processing and Preservation, 45(2), e15120.
12. Bai, L., Huan, S., Gu, J. ve McClements, D. J. (2016), Fabrication of oil-in-water 377 nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides, Food Hydrocolloids, 61, 703-711.
13. Bakkali, F., Averbeck, S., Averbeck, D. ve Idaomar, M. (2008), Biological effects of essential oils – A review, Food and Chemical Toxicology, 46 (2), 446-475.
14. Baptista-Silva, S., Borges, S. ve Ramos, O. L. (2020), The progress of essential oils as potential therapeutic agents: a review, Journal of Essential Oil Research, 32, 279-95.
15. Bassolé, I. H. N. ve Juliani, H. R. (2012), Essential oils in combination and their antimicrobial properties, Molecules, 7, 3989-4006.
16. Berto, B. M., Garcia, R. K. A., Fernandes, G. D., Barrera-Arellano, D. ve Pereira, G. G. (2020), Linseed oil: Characterization and study of its oxidative degradation, Grasas y Aceites, 71(1): 337.
17. Bhandari, M., Sharma, R., Sharma, S., Bobade, H. ve Singh, B. (2022), Recent advances in nanoencapsulation of natural pigments: Emerging technologies, stability, therapeutic properties and potential food applications, Pigment & Resin Technology, ISSN: 0369-9420.
18. Bravo, R. K. D., Angelia, M., Uy, L., Garcia, R. ve Torio, M. (2013), Isolation, purification and characterization of the antibacterial, antihypertensive and antioxidative properties of the bioactive peptides in the purified and proteolyzed major storage protein of pigeon pea (Cajanus cajan) seeds, Diet, Immunity and Inflammation, 232, 313-340.
19. Carballo, D., Tolosa, J., Ferrer, E. ve Berrada, H. (2019), Dietary exposure assessment to mycotoxins through total diet studies. A review, Food and Chemical Toxicology, 128, 8-20.
20. Chatterjee, N. S., Dara, P. K., Raman, S. P., Vijayan, D. K., Sadasivam, J., Mathew, S., Ravishankara, C. N. ve Anandan, R. (2021), Nanoencapsulation in low-molecular-weight chitosan ımproves in vivo antioxidant potential of black carrot anthocyanin, Journal of the Science of Food and Agriculture, 101(12), 5264-5271.
21. Chaudhari, A.K., Singh V.K., Das, S., Deepika ve Dubey, N. K. (2022), Fabrication, characterization, and bioactivity assessment of chitosan nanoemulsion containing all spice essential oil to mitigate Aspergillus flavus contamination and aflatoxin B1 production in maize, Food Chemistry, 372, 131221.
22. Chen, X., Long, Q., Zhu, L., Lu, L.-X., Sun, L.-N., Pan, L. ve Yao, W.-R. (2019), A double-switch temperature-sensitive controlled release antioxidant film embedded with lyophilized nanoliposomes encapsulating rosemary essential oils for solid food, Materials, 12 (23), 4011.
23. Corrêa, A. P. F., Bertolini, D., Lopes, N. A., Veras, F. F., Gregory, G. ve Brandelli, A. (2019), Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates, LWT, 101, 107-112.
24. Costa, A. M., Lütkemeyer Bueno, K. T., Centeno da Rosa, A. P. ve Vieira Costa, J. A. (2019), The antioxidant activity of nanoemulsions based on lipids and peptides from Spirulina sp. LEB18, LWT, 99, 173-178.
25. Çakır, B. ve Tunalı-Akbay, T. (2021), Potential anticarcinogenic effect of goat milk-derived bioactive peptides on HCT-116 human colorectal carcinoma cell line, Analytical Biochemistry, 622, 114166.
26. Çakmakçı, S. ve Tahmas-Kahyaoğlu, D. (2012), Yağ asitlerinin sağlık ve beslenme üzerine etkilerine genel bir bakış, Akademik Gıda, 10(1), 103-113.
27. Das, S., Singh, V. K., Dwivedy, A. K., Chaudhari, A. K., Upadhyay, N., Singh, A., Deepika. ve Dubey, N. K. (2019), Fabrication, characterization and practical efficacy of Myristica fragrans essential oil nanoemulsion delivery system against postharvest biodeterioration, Ecotoxicology and Environmental Safety, 189, 110000.
28. Deepika, Chaudhari, A. K., Singh, A., Das, S. ve Dubey, N. K. (2021), Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds, Food Bioscience, 42, 101117.
29. Devaraju, R., Pushpadass, R. D., Emerald, H. A., Padaki, F. M. E. ve Nath, B. S. (2021), Nanoencapsulation of casein‐derived peptides within electrospun nanofibres, Journal of the Science of Food and Agriculture, 102 (4), 1684-1698.
30. Dias, S., Castanheira, E. M. S., Fortes, A. S., Pereira, D. M. ve Gonçalves, M. S. T. (2020), Natural pigments of anthocyanin and betalain for coloring soy-based yogurt alternative, Foods, 11, 9(6), 771.
31. Estakhr, P., Tavakoli, J., Beigmohammadi, F., Alaei, S. ve Khaneghah, A. M. (2020), Incorporation of the nanoencapsulated polyphenolic extract of Ferula Persica into soybean oil: Assessment of oil oxidative stability, Food Science & Nutrition, 8(6), 2817-2826.
32. Faridi Esfanjani, A., Assadpour, E. ve Jafari, S. M. (2018), Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers, Trends in Food Science and Technology,76, 56-66.
33. Feridoni, S. B. ve Shurmasti, D. K. (2020), Effect of the nanoencapsulated sour tea (Hibiscus Sabdariffa L.) extract with carboxymethylcellulose on quality and shelf life of chicken nugget, Food Science & Nutrition, 8(7), 3704-3715.
34. Fonseca, E. S. P., Filho, W. P. S., Vaucher, R. A., Souza, D., Sagrillo, M. R. ve Fernandes, L. S. (2022), Microalgae oil and vitamin E: from nanostructuring to safety profile, Disciplinarum Scientia, ISSN 2176-462X.
35. Food and Drug Administration (FDA) (2022), CFR – Code of Federal Regulations Title 21. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.20
36. Franco, J. G., Cefali, L. C., Ataide, J. A., Santini, A., Souto, E. B. ve Mazzola, P. G. (2021), Effect of nanoencapsulation of blueberry (Vaccinium myrtillus): A green source of flavonoids with antioxidant and photoprotective properties, Sustainable Chemistry and Pharmacy, 23, 100515.
37. Gani, A., Ashraf, Z. U., Shah, A., Noor, N. ve Gani, A. (2021), Encapsulation of Vitamin D3 into β-glucan matrix using the supercritical carbon dioxide, ACS Food Science & Technology, 1, 10, 1880-1887.
38. Ghodrati, M., Farahpour, M. R. ve Hamishehkar, H. (2019), Encapsulation of peppermint essential oil in nanostructured lipid carriers: in-vitro antibacterial activity and accelerative effect on infected wound healing, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 564, 161-69.
39. Gómez-Sequeda, N., Ruiz, J., Ortiz, C., Urquiza, M. ve Torres, R. (2020), Potent and specific antibacterial activity against Escherichia coli O157:H7 and methicillin resistant Staphylococcus aureus of G17 and G19 peptides encapsulated into poly-lactic-co-glycolic acid (PLGA) nanoparticles, Antibiotics, 9(7), 1-14.
40. González Cruz, E. M., Andrade-González, I., Prieto, C., Lagarón, J. M., Calderón-Santoyo, M. ve Ragazzo-Sánchez, J. A. (2022), Nanoencapsulation of polyphenolic-rich extract from biloxi blueberries (Vaccinium Corymbosum L.) by electrospraying using zein as encapsulating material, Bionterface Research in Applied Chemistry, 13(1), 78.
41. Guaadaoui, A., Benaicha, S., Elmajdoub, N., Bellaoui, M. ve Hamal, A. (2014), What is a bioactive compound? A combined definition for a preliminary consensus, International Journal of Food Sciences and Nutrition, 3(3), 174-179.
42. Guerrero León, B., Corbino, G., Dufresne, A., Errea, M. I., D’Accorso, N. ve Garcia, N. L. (2021), Arapey sweet potato peel waste as renewable source of antioxidant: Extraction, nanoencapsulation and nanoadditive potential in films, Journal of Polymer Research, 28, 8.
43. Gulzar, S. ve Benjakul, S. (2019), Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization. Food Chemistry, 310, 125916.
44. Hadidi, M., Rostamabadi, H., Moreno, A. ve Jafari, S. M. (2022), Nanoencapsulation of essential oils from industrial hemp (Cannabis sativa L.) by-products into alfalfa protein nanoparticles, Food Chemistry, 386, 132765.
45. Hashem, G., Ahmed, G., González, A. F. ve García, M. E. D. (2020), Nano-encapsulation of grape and apple pomace phenolic extract in chitosan and soy protein via nanoemulsification, Food Hydrocolloids, 108, 105806.
46. Heydari Gharehcheshmeh, M., Arianfar, A., Mahdian, E. ve Naji-Tabasi, S. (2020), Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yoğurt, Journal of Food Measurement and Characterization, 15, 1270-1280.
47. Homayonpour, P., Jalali, H., Shariatifar, N. ve Amanlou, M. (2021), Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet, International Journal of Food Microbiology, 341, 109047.
48. Horky, P., Skalickova, S., Smerkova, K. ve Skladanka, J. (2019), Essential oils as a feed additives: pharmacokinetics and potential toxicity in monogastric animals, Animals, 9(6), 352.
49. Hyldgaard, M., Mygind, T. ve Meyer, R. L. (2012), Essential oils in food preservation: Mode of action, synergies, and ınteractions with food matrix components, Frontiers in Microbiology, 3(12), 1-24.
50. İbrahim, H. R., Isono, H. ve Miyata, T. (2018), Potential antioxidant bioactive peptides from camel milk proteins, Animal Nutrition, 4 (3), 273-280.
51. Jafari, S. M. (2017), An overview of nanoencapsulation techniques and their classification in “Nanoencapsulation technologies for the food and nutraceutical industries”, Edited by Seid Mahdi Jafari, Academic Press, 1-34.
52. Jafari, S. Z., Jafarian, S., Hojjati, M. ve Najafian, L. (2022), Evaluation of antioxidant activity of nano- and microencapsulated rosemary (Rosmarinus Officinalis L.) leaves extract in cress (Lepidium Sativum) and basil (Ocimum Basilicum) seed gums for enhancing oxidative stability of sunflower oil, Food Science & Nutrition, 10(6), 2111-2119.
53. Kaur, N., Chugh, V. ve Gupta, A. K. (2014), Essential fatty acids as functional components of foods-a review, Journal of Food Science & Technology, 51(10), 2289-2303.
54. Kaur, P., Elsayed, A., Subramanian, J. ve Singh, A. (2020), Encapsulation of carotenoids with sucrose by co-crystallization: physicochemical properties, characterization and thermal stability of pigments, LWT, 140(7), 110810.
55. Koç, M., Sakin, M. ve Kaymak-Ertekin, F. (2010), Mikroenkapsülasyon ve Gıda Teknolojisinde Kullanımı, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 16 (1), 77-86.
56. Korhonen, H. ve Pihlanto, A. (2006), Bioactive peptides: Production and functionality. International Dairy Journal, 16 (9), 945-960.
57. Kutlu, N., Meral, R ., Ekin, M. M, Kose, Y. E. ve Ceylan, Z. (2022), A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation, International Journal of Food Science and Technology, 57 (2), 1074-1082.
58. Kuznetcova, D. V., Linder, M., Jeandel, C., Paris, C., Desor, F., Baranenko, D. A. ve Yen, F. T. (2020), Nanoliposomes and nanoemulsions based on chia seed lipids: Preparation and characterization, International Journal of Molecular Sciences, 21(23), 9079.
59. Latorres, J. M., Aquino, S., Rocha, M., Wasielesky, W., Martins, V. G. ve Prentice, C. (2021), Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties, Journal of Food Processing and Preservation, 45(7). 15 7627-7650.
60. Mahalakshmi, L., Leena, M. M. ve Moses, J. A., Anandharamakrishnan, C. (2020), Micro- and nano-encapsulation of β-carotene in zein protein: Size-dependent release and absorption behavior, Food & Function, 11, 1647-1660.
61. Maqsoudlou, A., Assadpour, E., Mohebodini, H. ve Jafari, S. M. (2020), The influence of nanodelivery systems on the antioxidant activity of natural bioactive compounds, Critical Reviews in Food Science and Nutrition, 62(1),1-24.
62. Matshetshe, K. I., Parani, S., Manki, S. M. ve Oluwafemi, O. S. (2018), Preparation, characterization and in vitro release study of β-cyclodextrin/chitosan nanoparticles loaded Cinnamomum zeylanicum essential oil, International Journal of Biological Macromolecules, 118, 676-682.
63. McClements, D. J. ve Rao, J. (2011), Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Critical Reviews in Food Science and Nutrition, 51(4), 285-330.
64. McClements, D. J., Öztürk, B., Rodríguez-Alcalá, M., Pimentel, L. ve Vidigal, S. (2021), Utilization of nanotechnology to improve the handling, storage and biocompatibility of bioactive lipids in food applications, Foods, 10, 365.
65. Melo, A. P. Z., Rosa, C. G., Noronha, C. M., Machado, M. H., Sganzerla, W. G., Cunha Bellinati, N. V., Nunes, M. R., Verruck, S., Prudˆencio, E. S. ve Barreto, P. L. M. (2021), Nanoencapsulation of Vitamin D3 and fortification in an experimental jelly model of Acca sellowiana: Bioaccessibility in a simulated gastrointestinal system, Food Science and Technology 145, 111287.
66. Mirzaei-Mohkama, A., Garavand, F., Dehnadd, D., Keramata, J. ve Nasirpour, A. (2020), Physical, Mechanical, Thermal and Structural Characteristics of nanoencapsulated Vitamin E loaded carboxymethyl cellulose films, Progress in Organic Coatings, 138, 105383.
67. Moghadam, F. V., Pourahmad, R., Mortazavi, A., Davoodi, D. ve Azizinezhad, R. (2019), Use of fish oil nanoencapsulated with gum arabic carrier in low fat probiotic fermented milk, Food Science of Animal Resources, 39(2), 309-323.
68. Mohammadi, B., Shekaari, H. ve Zafarani-Moattar, M. T. (2018), Synthesis of nanoencapsulated Vitamin E in phase change material (PCM) shell as thermo-sensitive drug delivery purpose, Journal of Molecular Liquids, 320, 114429.
69. Mohammadi, M., Hamishehkar, H., Ghorbani, M., Shahvalizadeh, R., Pateiro, M. ve Lorenzo, J. M. (2021), Engineering of liposome structure to enhance physicochemical properties of Spirulina plantensis protein hydrolysate: Stability during spray-drying, Antioxidants, 10(12), 1953.
70. Mohan, A., Rajendran, S. R. C. K., He, Q. S., Bazinet, L. ve Udenigwe, C. C. (2015), Encapsulation of food protein hydrolysates and peptides: A review. RSC Advances, 5 (97), 79270-79278.
71. Mozaffarian, D, Micha, R. ve Wallace, S. (2010), Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: A systematic review and meta-analysis of randomized controlled trials, PLOS Medicine, 7 (3), 1000252.
72. Nahr, F. K., Ghanbarzadeh, B., Hamishehkar, H., Kafil, H. S., Hoseini, M. ve Moghadam, B. E. (2019), Investigation of physicochemical properties of essential oil loaded nanoliposome for enrichment purposes. LWT, 105, 282-289.
73. Nishimoto-Sauceda, D., Romero-Roblesa, L. E. ve Antunes-Ricardob, E. (2021), Biopolymer Nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients, Journal of the Science of Food and Agriculture, 102, 41-52.
74. Noori, S., Zeynali, F. ve Almasi, H. (2018), Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets, Food Control, 84, 312-320.
75. Ordoñez Lozada, M. I., Rodrigues Maldonade, I., Bobrowski Rodrigues, D., Silva Santos, D., Ortega Sanchez, B. A., Narcizo de Souza, P. E. ve de Lacerda de Oliveira, L. (2021), Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stability. Food Chemistry, 343, 128512.
76. Pateiro, M., Gómez, B., Munekata, P. E. S., Barba, F. J., Putnik, P., Kovačević, D. B. ve Lorenzo, J. M. (2021), Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products, Molecules, 26(6), 154.
77. Petito, N. L., Devens, J. M., Falcao, D. Q,, Dantas, F. M. L., Passos, T. S. ve Araujo, K. G. L. (2022), Nanoencapsulation of red bell pepper carotenoids: Comparison of encapsulating agents in an emulsion based system, Colorants, 1(2), 132-148.
78. Prajapati, R. A. ve Jadeja, G. C. (2022), Natural food colorants: Extraction and stability study, Materials Today: Proceedings, Volume 57, 2381-2395.
79. Rahmani-Manglano, N. E, Tirado-Delgado, M., Garcia-Moreno, P. J., Guadix, A. ve Guadix, E. M. (2022), Influence of emulsifier type and encapsulating agent on the in vitro digestion of fish oil-loaded microcapsules produced by spray-drying, Food Chemistry, 392, 133257.
80. Rahnemoon, P., Sarabi-Jamab, M., Bostan, A. ve Mansouri, E. (2021), Nano-encapsulation of pomegranate (Punica granatum L.) peel extract and evaluation of its antimicrobial properties on coated chicken meat, Food Bioscience, 43, 101331.
81. Ramalho, M. J., Loureiro, J. A. ve Pereira, M. C. (2021), Poly(lactic-co-glycolic acid) nanoparticles for the encapsulation and gastrointestinal release of Vitamin B9 and Vitamin B12, ACS Applied Nano Materials, 4, 6881-6892.
82. Ravi Kumar, M. N. (2000), Nano and microparticles as controlled drug delivery devices, Journal of Pharmacy & Pharmaceutical Sciences, 3, 234-258.
83. Resende, D., Lima, S. A. C. ve Reis, S. (2020), Nanoencapsulation approaches for oral delivery of Vitamin A, Colloids and Surfaces B: Biointerfaces, 193, 111121.
84. Ribeiro, C. D. F, Schappo, F. B, Sales, I. D, Assuncao, L. S, Otero, D. M, Magalhaes-Guedes, K. T, Machado, B. A. S, Block, J. M, Druzian, J. I. ve Nunes, I. L. (2022), Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients, Food Chemistry, 373, 131252.
85. Rosales, T. K. O., Silva, M. P., Lourenço, F. R., Hassimotto, N. M. A. ve Fabi, J. P. (2021), Nanoencapsulation of anthocyanins from blackberry (Rubus Spp.) through pectin and lysozyme self-assembling, Food Hydrocolloids, 114, 106563.
86. Royshanpour, F., Tavakoli, J., Beigmohammadi, F. ve Alaee, S. (2020), Improving antioxidant efect of phenolic extract of Mentha piperita using nanoencapsulation process, Journal of Food Measurement and Characterization, 15, 23-32.
87. Ruengdech, A. ve Siripatrawan, U. (2021), Application of catechin nanoencapsulation with enhanced antioxidant activity in high pressure processed catechin-fortified coconut milk, Food Science and Technology, 140, 110594.
88. Salaha, M., Mansoura, M., Zogonaa, D. ve Xu, X. (2020), Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro, Food Research International, 137, 109635.
89. Sarabandi, K. ve Jafari, S. M. (2020), Fractionation of flaxseed-derived bioactive peptides and their influence on nanoliposomal carriers, Journal of Agricultural and Food Chemistry, 68 (51), 15097-15106.
90. Sarabandi, K., Rafiee, Z., Khodaei, D. ve Jafari, S. M. (2019), Encapsulation of food ingredients by nanoliposomes in “Lipid-Based Nanostructures for Food Encapsulation Purposes”, Edited by Seid Mahdi Jafari, Academic Press, 2, 347-404.
91. Sarvinehbaghi, M. B., Ahmadi, M., Shiran, M. ve Azizkhani, M. (2021), Antioxidant and antimicrobial activity of red onion (Allium Cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf-life extension of beef fillet, Journal of Food Measurement and Characterization, 15(2), 4771-4780.
92. Sharifan, M. B., Ahmadi, M., Shiran, M. ve Azizkhani, M. (2021), The efficacy of dairy products fortified with nano-encapsulated Vitamin D3 on physical and mental aspects of the health in obese subjects; the protocol of The SUVINA trial, Translational Metabolic Syndrome Research, 4, 1-9.
93. Shetta, A., Kegere, J. ve Mamdouh, W. (2018), Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities, International Journal of Biological Macromolecules, 126, 731-742.
94. Shi, Z., Jiang, Y., Sun, Y., Min, D., Li, F., Li, X. ve Zhang, X. (2021), Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life. Journal of Food Processing and Preservation, 45 (7), e15649.
95. Solghi, S., Emam-Djomeh, Z., Fathi, M. ve Farahani, F. (2020), The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity, Journal of Food Process Engineering, e13403.
96. Stefani, F.S., de Campo, C., Paese, K., Guterres, S. S., Costa, T. M. H. ve Flores, S. H. (2018), Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice, Food Research International, 120, 872-879.
97. Su, L., Zhou, F., Yu, M., Ge, R., He, J., Zhang, B., Zhang, Y. ve Fan, J. (2020), Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids, Journal of Functional Foods, 65, 103773.
98. Tabarestani, H. S. ve Jafari, S. M. (2019), Production of food bioactive-loaded nanofibers by electrospinning in “Nanoencapsulation of Food Ingredients by Specialized Equipment”, Edited by Seid Mahdi Jafari, Elsevier Academic Press, 3, 31-105.
99. Tontul, I., Eroglu, E. ve Topuz, A. (2017), Nanoencapsulation of fish oil and essential fatty acids in “Nanoencapsulation of food bioactive ingredients”, Edited by Seid Mahdi Jafari, Academic Press, 103-144.
100. Vafania, B., Fathi, M. ve Soleimanian-Zad, S. (2019), Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages. Food and Bioproducts Processing, 116, 240-248.
101. Wan, J., Jin, Z., Zhong, S., Schwarz, P., Chen, B. ve Rao, J. (2020), Clove oil-in-water nanoemulsion: Mitigates growth of Fusarium graminearum and trichothecene mycotoxin production during the malting of Fusarium infected barley, Food Chemistry, 312, 126120.
102. Wang, F., Pu, C., Liu, M., Li, R., Sun, Y., Tang, W.,Quingjin, S. ve Tian, Q. (2022), Fabrication and characterization of walnut peptides-loaded proliposomes with three lyoprotectants: Environmental stabilities and antioxidant/antibacterial activities, Food Chemistry, 366, 130643.
103. Yao, L., Xu, J., Zhang, L., Liu, L. ve Zhang, L. (2021), Nanoencapsulation of anthocyanin by an amphiphilic peptide for stability enhancement, Food Hydrocolloids, 118, 106741.
104. Yekta, M. M., Rezaei, M., Nouri, L., Azizi, M. H., Jabbari, M. E. ve Khaneghah, A. M. (2020), Antimicrobial and antioxidant properties of burgers with quinoa peptide-loaded nanoliposomes, Journal of Food Safety, 40, 12753.