Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 207-214

  Spigno, Giorgia ^a   Donsì, Francesco ^b   Amendola, Danila ^a   Sessa, Mariarenata ^b   Ferrari, Giovanna ^b   De Faveri, D Marco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antioxidants; Hazelnut paste; Nanoemulsions; Phenolic extract; Shelf life

Indexed keywords

ANTIOXIDANTS; HAZELNUT PASTE; NANO-EMULSIONS; PHENOLIC EXTRACT; SHELF LIFE;

AGENTS; EFFICIENCY; FRUITS; SOLUBILITY;

PHENOLS;

CORYLUS; VITACEAE;

EID: 84868110612     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.014     Document Type: Article

References (30)

1. J.C. Allen, and R.J. Hamilton Rancidity in Foods 3rd Ed. 1994 Chapman & Hall London, UK
2. D. Amendola, D.M. De Faveri, and G. Spigno Grape marc phenolics: extraction kinetics, quality and stability of extracts J. Food Eng. 97 2010 384 392
3. J.S. Bonvehi, and F.V. Coll Detecting vegetable oil adulteration in hazelnut paste (Corylus avellana L.) Int. J. Food Sci. Technol. 44 2009 456 466
4. S. Cam, and M. Kilic Effect of blanching on storage stability of hazelnut meal J. Food Qual. 32 2009 369 380
5. V.S. Chachay, C.M.J. Kirkpatrick, I.J. Hickman, M. Ferguson, J.B. Prins, and J.H. Martin Resveratrol - pills to replace a healthy diet? Br. J. Clin. Pharmacol. 72 1 2011 27 38
6. A.S. Colakoglu Oxidation kinetics of soybean oil in the presence of monolein, stearic acid and iron Food Chem. 101 2007 724 728 (Pubitemid 44333202)
7. V. Cristofori, S. Ferramondo, G. Bertazza, and C. Bignami Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars J. Sci. Food Agric. 88 2008 1091 1098 (Pubitemid 351518216)
8. L. D'Addio, C. Carotenuto, F. Di Natale, and R. Nigro A new arrangement of blades in scraped surface heat exchangers for food pastes J. Food Eng. 108 2012 143 149
9. C.D. Di Mattia, G. Sacchetti, D. Mastrocoloa, and P. Pittia Effect of phenolic antioxidants on the dispersion state and chimica stability of olive oil O/W emulsions Food Res. Int. 42 2009 1163 1170
10. F. Donsì, B. Senatore, Q. Huang, and G. Ferrari Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals J. Agric. Food Chem. 58 2010 10653 10660
11. F. Donsì, Y. Wang, J. Li, and Q. Huang Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization J. Agric. Food Chem. 58 2010 2848 2853
12. F. Donsì, M. Annunziata, M. Sessa, and G. Ferrari Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods LWT - Food Sci. Technol. 44 2011 1908 1914
13. S.N. Ercan, and M. Dervisoglu Study of the steady flow behaviour of hazelnut paste J. Food Process Eng. 21 1998 181 190 (Pubitemid 128486018)
14. N. Erkan, G. Ayranci, and E. Ayranci A kinetic study of oxidation development in sunflower oil under microwave heating: effect of natural antioxidants Food Res. Int. 42 2009 1171 1177
15. D. Ghirardello, S. Prosperini, G. Zeppa, and V. Gerbi Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems J. Food Nutr. Res. 49 4 2010 195 205
16. J. Jakopic, M.M. Petkovsek, A. Likozar, A. Solar, F. Stampar, and R. Veberic HPLC-MS identification of phenols in hazelnut (Corylus avellana L.) kernels Food Chem. 124 2011 1100 1106
17. T.P. Labuza Kinetics of lipid oxidation in foods CRC Crit. Rev. Food Sci. Technol. 2 1971 355 405
18. J. Lachman, M. Sulc, and M. Schilla Comparison of the total antioxidant status of Bohemian wines during the wine-making process Food Chem. 103 2007 802 807 (Pubitemid 46283226)
19. C. Lucas-Abellán, M.T. Mercader-Ros, M.P. Zafrilla, J.A. Gabaldón, and E. Núñez-Delicado Comparative study of different methods to measure antioxidant activity of resveratrol in the presence of cyclodextrins Food Chem. Toxicol. 49 2011 1255 1260
20. B. Nanditha, and P. Prabhasankar Antioxidants in bakery products: a review Crit. Rev. Food Sci. Nutr. 49 1 2009 1 27
21. B. Oliete, M. Gómez, V. Pando, E. Fernández- Fernández, P.A. Caballero, and F. Ronda Effect of nut paste enrichment on physical characteristics and consumer acceptability of bread Food Sci. Technol. Int. 14 2008 259 269
22. M.M. Özcan, and D. Arslan Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils Food Chem. 129 2011 171 174
23. R.L. Prior, X. Wu, and K. Schaich Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements J. Agric. Food Chem. 53 2005 4290 4302 (Pubitemid 40936797)
24. S. Schultz, G. Wagner, K. Urban, and J. Ulrich High-pressure homogenization as a process for emulsion formation Chem. Eng. Technol. 27 2004 361 368 (Pubitemid 38587204)
25. M. Sessa, R. Tsao, R.H. Liu, G. Ferrari, and F. Donsì Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion J. Agric. Food Chem. 59 2011 12352 12360
26. F. Shahidi, C. Alasalvar, and C.M. Liyana-pathirana Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts J. Agric. Food Chem. 55 2007 1212 1220
27. S.D. Shim, and S.J. Lee Shelf-life prediction of perilla oil by considering the induction period of lipid oxidation Eur. J. Lipid Sci. Technol. 113 2011 904 909
28. A. Solar, and F. Stampar Characterisation of selected hazelnut cultivars: phenology, growing and yielding capacity, market quality and nutraceutical value J. Sci. Food Agric. 91 2011 1205 1212
29. H. Yalcin Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil J. Verbrauch. Lebensm. 6 2011 353 358
30. H.C. Yurttas, H.W. Schafer, and J.J. Warthesen Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics J. Food Sci. 65 2 2000 276 278