Giovanna Ferrari

Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier.

This work aims at investigating the effect of the nanoemulsion delivery systems on the antimicrobial activity of different essential oil components. Carvacrol, limonene and cinnamaldehyde were encapsulated in the sunflower oil droplets of nanoemulsions prepared by high pressure homogenization and stabilized by different emulsifiers: (a) lecithin, (b) pea proteins, (c) sugar ester and (d) a combination of Tween 20 and glycerol monooleate. The antimicrobial activity was measured against three different microorganisms, such as Escherichia coli, Lactobacillus delbrueckii and Saccharomyces cerevisiae. The measured antimicrobial activity was significantly affected by the formulation of the nanoemulsion, where the different bioactive compounds were encapsulated. In particular, the effect of the delivery systems on the antimicrobial activity was correlated to the concentration of the essential oil components in the aqueous phase in equilibrium with the nanoemulsion droplets, suggesting that the ability of the active molecules to interact with cell membranes is associated to their dissolution in the aqueous phase. These considerations can lead to a more rational design of the nanoemulsion-based delivery systems for essential oils, based on the opportune choice of the emulsifiers in dependence of the desired function of the antimicrobials within the food system.

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems.

Different O/W nanoemulsion-based delivery systems were developed in order to optimize the bioavailability of encapsulated resveratrol for potential oral administration. Blank formulations without resveratrol had no negative effect on cell viability or the cytoskeleton structure of Caco-2 cells (XTT viability assay and confocal microscopy). All nanoemulsions were then evaluated based on permeability tests on Caco-2 cells. As a result, the most efficient formulations were lecithin-based nanoemulsions which were able to transport resveratrol through cell monolayers in characteristically shorter times (1-6h) than those required for their metabolization (3-12h), allowing for better preservation of the integrity of the emulsion droplets, thus better protecting the resveratrol molecule. Fluorescence spectroscopy studies confirmed that resveratrol was encapsulated in the inner core of the nanoemulsions, which provides protection against chemical degradation. Furthermore, the developed systems also demonstrated the capability of nanoemulsions in sustained release of resveratrol from dialysis bags compared to the unencapsulated compound.

Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Resveratrol was encapsulated in oil-in-water food-grade nanoemulsions of subcellular size, produced by high-pressure homogenization. Physicochemical stability was evaluated under accelerated aging (high temperature and UV light exposure), as well as during simulated gastrointestinal digestion. Antioxidant activity was assessed at different stages of digestion by chemical assays and by an improved cellular assay, to measure exclusively the residual activity of resveratrol that penetrated inside Caco-2 cells. Results showed that the nanoemulsions based on soy lecithin/sugar esters and Tween 20/glycerol monooleate were the most physically and chemically stable, in terms of mean droplet size (always <180 nm) and resveratrol loading, during both accelerated aging and gastrointestinal digestion. These formulations also exhibited the highest chemical and cellular antioxidant activities, which was comparable to unencapsulated resveratrol dissolved in DMSO, suggesting that nanoencapsulated resveratrol, not being metabolized in the gastrointestinal tract, can be potentially absorbed through the intestinal wall in active form.

The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in a fluidised bed

Freeze-drying under atmospheric pressure in a fluidised bed of adsorbent fine particles is proposed for dehydrating food products at lower cost than the traditional freeze-drying process under vacuum. The aim of this paper is to evaluate the role of heat and mass transfer coefficients between the product and the bed during the process at atmospheric pressure and to analyse the effect of transport coefficients and operating variables on freeze-drying rates. Experiments were performed using potato cylinders as the test material. The results obtained are discussed also in connection with further developments of this technique and optimal design of the process.

Drying kinetics for a single droplet of skim-milk.

Abstract A theoretical model of the drying history of a single droplet is presented. Diffusion in the solidifying droplet was considered as the controlling transport mechanism. The dependence of the water diffusion coefficient on temperature and water concentration was estimated from experiments on droplets of skim-milk. Close agreement between experimental and calculated drying curves was obtained.

Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes

Pulsed electric field (PEF) treatments were applied to increase the polyphenolic content of fresh red wines made from Aglianico and Piedirosso grapes. Prior to the fermentation/maceration step, the grape skins were treated at different PEF intensities (field strengths from 0.5 to 1.5 kV/cm and energy inputs from 1 to 50 kJ/kg), with their permeabilization being characterized by electrical impedance measurements. Furthermore, the release kinetics of the total polyphenols and anthocyanins were characterized during the maceration stage by spectroscopic and Folin-Ciocalteu colorimetric methods, respectively. Finally, the fresh wine, obtained after pressing, was characterized for total acidity, pH, reducing sugar, color intensity, total polyphenols, anthocyanins content, antioxidant activity, and volatile compound composition. PEF treatment on Aglianico grapes induced a significantly higher release of polyphenols (+20%) and anthocyanins (+75%), thus improving the color intensity (+20%) and the antioxidant activity of the wine (+20%) while preserving the other organoleptic characteristics. In contrast, there was only a minor impact on the polyphenolic release kinetics of Piedirosso grapes, despite the significant degree of cell membrane permeabilization.

Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis).

The physicochemical components and functional properties of the gum exudates from the trunk of the almond tree (Prunus dulcis) have been investigated, along with the emulsification and foaming properties. The gum exudates are composed on dry weight basis by 2.45% of proteins, 0.85% of fats and 92.36% of carbohydrates. The latter consist of arabinose, xylitol, galactose and uronic acid (46.8 : 10.9 : 35.5 : 6.0 mass ratio) with traces of rhamnose, mannose and glucose. Moreover, gum exudates are rich in minerals, such as sodium, potassium, magnesium, calcium and iron. The emulsifying capacity was studied for a 20% w/w olive oil in water emulsion as a function of gum concentration (from 3% to 12% w/w in the aqueous phase) as well as pH levels (from 3.0 to 10.0). The most stable and homogeneous emulsion was prepared with an 8% w/w aqueous almond gum solution at a pH between 5.0 and 8.0. In particular, for the same formulation, the emulsion processed by high pressure homogenization (5 passes at 200 MPa) resulted to be extremely stable under accelerated ageing, exhibiting no significant change in droplet size distribution for 14 days at 55 °C. All the tested systems exhibited an extremely low foaming capacity.

Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

The antimicrobial activity against Listeria innocua of three different combined non-thermal treatments, along with the impact on color and texture on green bean samples, was evaluated. In this study a bioactive coating formulation based on modified chitosan containing 0.05% nanoemulsion of mandarin essential oil was tested in combination with γ-irradiation, UV-C and ozonated water treatments, and the results in terms of antimicrobial activity, color and texture changes, were evaluated during 14 days storage. The combined coating and γ-irradiation treatment gave promising results, showing 3.3 log CFU/g initial microbial reduction, and exhibiting a strong synergistic antimicrobial effect. The treatment based on UV-C and coating formulation allowed a 3 log CFU/g reduction of initial L. innocua population on samples, showing a good residual antimicrobial activity and preventing loss of firmness and color changes during storage. The combined treatment of coating and ozonated water did not show any synergistic or additive antimicrobial effect, but they showed an impact on firmness and color. In conclusion UV-C and γ-irradiation treatments, in combination with the bioactive coating, represent an effective approach to control the growth of L. innocua on vegetable foods.

Experimental determination of thermal conductivity of apple and potato at different moisture contents

Abstract Thermal conductivity of apple and potato samples was measured by means of a specifically designed apparatus based on Fitchs method. The thermal conductivity was determined at various moisture contents at the sample mean temperature of 30 °C. As expected the conductivity decreases with the decrease in moisture content. Thermal conductivity data were correlated with moisture content using a straight line.

Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

The aim of this work was to investigate ultrasound (US)-assisted green solvent extraction of valuable compounds from the microalgae Nannochloropsis spp. Individual green solvents (water, ethanol (EtOH), dimethyl sulfoxide (DMSO)) and binary mixture of solvents (water-DMSO and water-EtOH) were used for the extraction procedures. Maximum total phenolic compounds yield (Yp ≈ 0.33) was obtained after US pre-treatment (W=400 W, 15 min), being almost 5-folds higher compared to that found for the untreated samples and aqueous extraction (Yp ≈ 0.06). The highest yield of total chlorophylls (Yc ≈ 0.043) was obtained after US (W=400 W, 7.5 min), being more than 9-folds higher than those obtained for the untreated samples and aqueous extraction (Yc ≈ 0.004). The recovery efficiency decreased as DMSO>EtOH>H2O. The optimal conditions to recover phenolic compounds and chlorophylls from microalgae were obtained after US pre-treatment (400 W, 5 min), binary mixtures of solvents (water-DMSO and water-EtOH) at 25-30%, and microalgae concentration of 10%.