Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese

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dc.authoridAbedinia, Ahmadreza/0000-0001-6784-0141
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidAbedinia, Ahmadreza/O-7434-2019
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAzarashkan, Zahra
dc.contributor.authorFarahani, Saeed
dc.contributor.authorAbedinia, Ahmadreza
dc.contributor.authorAkbarmivehie, Marjan
dc.contributor.authorMotamedzadegan, Ali
dc.contributor.authorHeidarbeigi, Jalal
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:52:03Z
dc.date.available2024-08-04T20:52:03Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study aimed to investigate the antioxidant and antibacterial activities (AOA and ABA) of broccoli sprout extract (BSE) nanoliposomes co-encapsulated into basil seeds gum (BSG). The characteristics of the BSE-loaded nanoliposomes and nano-capsules were firstly determined. Their functional (antioxidant and antibacterial) properties were tested in vitro, and their anti-Listeria effect (at 0.4 and 0.8% w/w) on ricotta cheese was evaluated. The produced nanoliposomes and nano-capsules were spherical in shape and did not tend to accumulate. The mean particle size, polydispersity index (PDI) and encapsulation efficiency (EE) were observed about 39.60 and 69.00 nm, 0.279 and 0.496, 85.73 and 88.46% for nano-capsules and nanoliposomes, respectively. The zeta potential (zeta) values were observed at -65.73 and -71.16 mV and therefore the nanoparticles had good stability and uniform particle size distribution. Encapsulation had no significant effect on total phenol and flavonoids content of the BSE. The amounts of these active compounds were in the range of 25.12-26.97 mg GAE/g dw and 6.84-6.95 mg QE/g dw, respectively. The free and encapsulated BSE displaying good AOA in the DPPH, ABTS and FRAP assays. Results of the ABA measured by inhibition zone diameter and the minimum inhibitory concentration (MIC) demonstrated that the free BSE had antibacterial action against the tested Gram-positive and Gram-negative bacteria, and the nano-encapsulation process led to improved ABA of this extract. The organic acids in BES indicated the presence of high levels of citric, malic and oxalic acids at 613, 98 and, 45 (mg/g dw), respectively. The BSE-loaded nanoparticles showed remarkable anti-Listeria activity in ricotta cheese, which their activity increased with increasing their concentration. In conclusion, BSE-loaded nanoliposomes and nano-capsules have potential interest to be used as natural antioxidants and preservatives for food applications.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2022.109761
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid35661556en_US
dc.identifier.scopus2-s2.0-85131648013en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2022.109761
dc.identifier.urihttps://hdl.handle.net/11616/100707
dc.identifier.volume376en_US
dc.identifier.wosWOS:000814759700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioactive componenten_US
dc.subjectCo-encapsulationen_US
dc.subjectNanoliposomesen_US
dc.subjectListeria monocytogenesen_US
dc.subjectFood producten_US
dc.subjectCheeseen_US
dc.subjectMinimum inhibitory concentrationen_US
dc.titleCo-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheeseen_US
dc.typeArticleen_US

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