Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with i...
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Autor*in:	Abdur Rehman [verfasserIn] Tong Qunyi [verfasserIn] Hafiz Rizwan Sharif [verfasserIn] Sameh A. Korma [verfasserIn] Aiman Karim [verfasserIn] Muhammad Faisal Manzoor [verfasserIn] Arshad Mehmood [verfasserIn] Muhammad Waheed Iqbal [verfasserIn] Husnain Raza [verfasserIn] Ahmad Ali [verfasserIn] Tariq Mehmood [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications

Übergeordnetes Werk:	In: Carbohydrate Polymer Technologies and Applications - Elsevier, 2021, 2(2021), Seite 100082-
Übergeordnetes Werk:	volume:2 ; year:2021 ; pages:100082-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.carpta.2021.100082

Katalog-ID:	DOAJ069495343

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650		4	\|a Essential oils
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650		4	\|a Antioxidant activity
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653		0	\|a Biochemistry
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allfields	10.1016/j.carpta.2021.100082 doi (DE-627)DOAJ069495343 (DE-599)DOAJ66d22bb2fa684b99b2c32a3851c3b413 DE-627 ger DE-627 rakwb eng QD415-436 Abdur Rehman verfasserin aut Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications. Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry Tong Qunyi verfasserin aut Hafiz Rizwan Sharif verfasserin aut Sameh A. Korma verfasserin aut Aiman Karim verfasserin aut Muhammad Faisal Manzoor verfasserin aut Arshad Mehmood verfasserin aut Muhammad Waheed Iqbal verfasserin aut Husnain Raza verfasserin aut Ahmad Ali verfasserin aut Tariq Mehmood verfasserin aut In Carbohydrate Polymer Technologies and Applications Elsevier, 2021 2(2021), Seite 100082- (DE-627)174907589X 26668939 nnns volume:2 year:2021 pages:100082- https://doi.org/10.1016/j.carpta.2021.100082 kostenfrei https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 kostenfrei http://www.sciencedirect.com/science/article/pii/S2666893921000505 kostenfrei https://doaj.org/toc/2666-8939 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2021 100082-
spelling	10.1016/j.carpta.2021.100082 doi (DE-627)DOAJ069495343 (DE-599)DOAJ66d22bb2fa684b99b2c32a3851c3b413 DE-627 ger DE-627 rakwb eng QD415-436 Abdur Rehman verfasserin aut Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications. Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry Tong Qunyi verfasserin aut Hafiz Rizwan Sharif verfasserin aut Sameh A. Korma verfasserin aut Aiman Karim verfasserin aut Muhammad Faisal Manzoor verfasserin aut Arshad Mehmood verfasserin aut Muhammad Waheed Iqbal verfasserin aut Husnain Raza verfasserin aut Ahmad Ali verfasserin aut Tariq Mehmood verfasserin aut In Carbohydrate Polymer Technologies and Applications Elsevier, 2021 2(2021), Seite 100082- (DE-627)174907589X 26668939 nnns volume:2 year:2021 pages:100082- https://doi.org/10.1016/j.carpta.2021.100082 kostenfrei https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 kostenfrei http://www.sciencedirect.com/science/article/pii/S2666893921000505 kostenfrei https://doaj.org/toc/2666-8939 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2021 100082-
allfields_unstemmed	10.1016/j.carpta.2021.100082 doi (DE-627)DOAJ069495343 (DE-599)DOAJ66d22bb2fa684b99b2c32a3851c3b413 DE-627 ger DE-627 rakwb eng QD415-436 Abdur Rehman verfasserin aut Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications. Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry Tong Qunyi verfasserin aut Hafiz Rizwan Sharif verfasserin aut Sameh A. Korma verfasserin aut Aiman Karim verfasserin aut Muhammad Faisal Manzoor verfasserin aut Arshad Mehmood verfasserin aut Muhammad Waheed Iqbal verfasserin aut Husnain Raza verfasserin aut Ahmad Ali verfasserin aut Tariq Mehmood verfasserin aut In Carbohydrate Polymer Technologies and Applications Elsevier, 2021 2(2021), Seite 100082- (DE-627)174907589X 26668939 nnns volume:2 year:2021 pages:100082- https://doi.org/10.1016/j.carpta.2021.100082 kostenfrei https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 kostenfrei http://www.sciencedirect.com/science/article/pii/S2666893921000505 kostenfrei https://doaj.org/toc/2666-8939 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2021 100082-
allfieldsGer	10.1016/j.carpta.2021.100082 doi (DE-627)DOAJ069495343 (DE-599)DOAJ66d22bb2fa684b99b2c32a3851c3b413 DE-627 ger DE-627 rakwb eng QD415-436 Abdur Rehman verfasserin aut Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications. Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry Tong Qunyi verfasserin aut Hafiz Rizwan Sharif verfasserin aut Sameh A. Korma verfasserin aut Aiman Karim verfasserin aut Muhammad Faisal Manzoor verfasserin aut Arshad Mehmood verfasserin aut Muhammad Waheed Iqbal verfasserin aut Husnain Raza verfasserin aut Ahmad Ali verfasserin aut Tariq Mehmood verfasserin aut In Carbohydrate Polymer Technologies and Applications Elsevier, 2021 2(2021), Seite 100082- (DE-627)174907589X 26668939 nnns volume:2 year:2021 pages:100082- https://doi.org/10.1016/j.carpta.2021.100082 kostenfrei https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 kostenfrei http://www.sciencedirect.com/science/article/pii/S2666893921000505 kostenfrei https://doaj.org/toc/2666-8939 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2021 100082-
allfieldsSound	10.1016/j.carpta.2021.100082 doi (DE-627)DOAJ069495343 (DE-599)DOAJ66d22bb2fa684b99b2c32a3851c3b413 DE-627 ger DE-627 rakwb eng QD415-436 Abdur Rehman verfasserin aut Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications. Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry Tong Qunyi verfasserin aut Hafiz Rizwan Sharif verfasserin aut Sameh A. Korma verfasserin aut Aiman Karim verfasserin aut Muhammad Faisal Manzoor verfasserin aut Arshad Mehmood verfasserin aut Muhammad Waheed Iqbal verfasserin aut Husnain Raza verfasserin aut Ahmad Ali verfasserin aut Tariq Mehmood verfasserin aut In Carbohydrate Polymer Technologies and Applications Elsevier, 2021 2(2021), Seite 100082- (DE-627)174907589X 26668939 nnns volume:2 year:2021 pages:100082- https://doi.org/10.1016/j.carpta.2021.100082 kostenfrei https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 kostenfrei http://www.sciencedirect.com/science/article/pii/S2666893921000505 kostenfrei https://doaj.org/toc/2666-8939 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2021 100082-
language	English
source	In Carbohydrate Polymer Technologies and Applications 2(2021), Seite 100082- volume:2 year:2021 pages:100082-
sourceStr	In Carbohydrate Polymer Technologies and Applications 2(2021), Seite 100082- volume:2 year:2021 pages:100082-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications Biochemistry
isfreeaccess_bool	true
container_title	Carbohydrate Polymer Technologies and Applications
authorswithroles_txt_mv	Abdur Rehman @@aut@@ Tong Qunyi @@aut@@ Hafiz Rizwan Sharif @@aut@@ Sameh A. Korma @@aut@@ Aiman Karim @@aut@@ Muhammad Faisal Manzoor @@aut@@ Arshad Mehmood @@aut@@ Muhammad Waheed Iqbal @@aut@@ Husnain Raza @@aut@@ Ahmad Ali @@aut@@ Tariq Mehmood @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	174907589X
id	DOAJ069495343
language_de	englisch
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author	Abdur Rehman
spellingShingle	Abdur Rehman misc QD415-436 misc Essential oils misc Biopolymer based nanoemulsions misc Antioxidant activity misc Oxidative stability misc Food Applications misc Biochemistry Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products
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topic_title	QD415-436 Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products Essential oils Biopolymer based nanoemulsions Antioxidant activity Oxidative stability Food Applications
topic	misc QD415-436 misc Essential oils misc Biopolymer based nanoemulsions misc Antioxidant activity misc Oxidative stability misc Food Applications misc Biochemistry
topic_unstemmed	misc QD415-436 misc Essential oils misc Biopolymer based nanoemulsions misc Antioxidant activity misc Oxidative stability misc Food Applications misc Biochemistry
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title	Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products
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author_browse	Abdur Rehman Tong Qunyi Hafiz Rizwan Sharif Sameh A. Korma Aiman Karim Muhammad Faisal Manzoor Arshad Mehmood Muhammad Waheed Iqbal Husnain Raza Ahmad Ali Tariq Mehmood
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title_sort	biopolymer based nanoemulsion delivery system: an effective approach to boost the antioxidant potential of essential oil in food products
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title_auth	Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products
abstract	In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications.
abstractGer	In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications.
abstract_unstemmed	In recent years, there is an increasing interest of using the essential oils (EOs) based nanoemulsions as natural antioxidants candidates for wide range of food applications. The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. Our effort encompasses the discussion on feasibility of loading of EOs into the nanoemulsion delivery systems embedded with diverse kinds of biopolymers, their antioxidant potential as a preservation strategy to delay and/or halt the oxidation process in wide range of food product applications.
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title_short	Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products
url	https://doi.org/10.1016/j.carpta.2021.100082 https://doaj.org/article/66d22bb2fa684b99b2c32a3851c3b413 http://www.sciencedirect.com/science/article/pii/S2666893921000505 https://doaj.org/toc/2666-8939
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The upsurge in this current trend is a clear indication highlighting the consumer’s demand for healthier food products with improved stability, safety and fresh-like sensory properties. The prominence of biopolymers in the field of nanotechnology cannot be denied. In this perspective, possessing unique properties, biopolymers such as carbohydrates, proteins and lipids have been fetched much attentions as emulsifiers and stabilizers. In this regard, biopolymer based nanoemulsions loaded with EOs offer great avenues to achieve the desired characteristics such as oxidative stability, thermo-stability, shelf-life and biological activity in food products as well as minimize the choice of applications of synthetic preservatives at the same time. This review presents an update of recent literature on major sources of EOs, their chemical compositions, as well as highlights the formulation and fabrication of biopolymer based nanoemulsions entrapped with EOs. 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Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products

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