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  1. Article ; Online: Application of electrospinning to fabricate phycocyanin- and

    Golmakani, Mohammad-Taghi / Hajjari, Mohammad Mahdi / Kiani, Farzaneh / Sharif, Niloufar / Hosseini, Seyed Mohammad Hashem

    Food chemistry: X

    2024  Volume 22, Page(s) 101275

    Abstract: This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and ... ...

    Abstract This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE
    Language English
    Publishing date 2024-03-12
    Publishing country Netherlands
    Document type Journal Article
    ISSN 2590-1575
    ISSN (online) 2590-1575
    DOI 10.1016/j.fochx.2024.101275
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Integration of physicochemical, molecular dynamics, and in vitro evaluation of electrosprayed γ-oryzanol-loaded gliadin nanoparticles.

    Sharif, Niloufar / Golmakani, Mohammad-Taghi / Hajjari, Mohammad Mahdi

    Food chemistry

    2022  Volume 395, Page(s) 133589

    Abstract: Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated γ-oryzanol. The round particles were obtained, with an average diameter ... ...

    Abstract Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated γ-oryzanol. The round particles were obtained, with an average diameter of 481.56 ± 283.74 nm, from scanning electron microscopy. Simulations demonstrated how γ-oryzanol-loaded gliadin particles were unfolded in acetic acid and culminated in their globular shape under an electric field. The results also revealed that γ-oryzanol was present in gliadin particles. Moreover, there was a successful formation of particles with a homogeneous distribution and an enhanced thermostabilization of γ-oryzanol. In food simulants, γ-oryzanol demonstrated an initial burst release, followed by a subsequent, slower release that occurred gradually. Finally, MTT assays showed concentration- and time-dependent inhibitions of γ-oryzanol-loaded gliadin particles on HT-29 cells, with IC
    MeSH term(s) Gliadin/chemistry ; Molecular Dynamics Simulation ; Nanoparticles/chemistry ; Phenylpropionates/chemistry
    Chemical Substances Phenylpropionates ; Gliadin (9007-90-3) ; gamma-oryzanol (SST9XCL51M)
    Language English
    Publishing date 2022-06-27
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.133589
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  3. Article ; Online: Integration of physicochemical, molecular dynamics, and in vitro evaluation of electrosprayed γ-oryzanol-loaded gliadin nanoparticles

    Sharif, Niloufar / Golmakani, Mohammad-Taghi / Hajjari, Mohammad Mahdi

    Food Chemistry. 2022 Nov., v. 395 p.133589-

    2022  

    Abstract: Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated γ-oryzanol. The round particles were obtained, with an average diameter ... ...

    Abstract Electrospraying is a technique to improve the application and stability of bioactive compounds in food. Here, electrospraying was applied to fabricate gliadin particles incorporated γ-oryzanol. The round particles were obtained, with an average diameter of 481.56 ± 283.74 nm, from scanning electron microscopy. Simulations demonstrated how γ-oryzanol-loaded gliadin particles were unfolded in acetic acid and culminated in their globular shape under an electric field. The results also revealed that γ-oryzanol was present in gliadin particles. Moreover, there was a successful formation of particles with a homogeneous distribution and an enhanced thermostabilization of γ-oryzanol. In food simulants, γ-oryzanol demonstrated an initial burst release, followed by a subsequent, slower release that occurred gradually. Finally, MTT assays showed concentration- and time-dependent inhibitions of γ-oryzanol-loaded gliadin particles on HT-29 cells, with IC₅₀ values of 0.47 and 0.40 mg/mL for 24 and 48 h, respectively. This study described a protocol for developing γ-oryzanol-loaded gliadin particles with enhanced stability, valuable release-behavior, and decreased HT-29 proliferation.
    Keywords acetic acid ; electric field ; electron microscopy ; electrospraying ; food chemistry ; gliadin ; molecular dynamics ; nanoparticles ; γ-Oryzanol ; Molecular dynamics simulation ; Particle
    Language English
    Dates of publication 2022-11
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.133589
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  4. Article: Electrospun zein/C-phycocyanin composite: Simulation, characterization and therapeutic application

    Hajjari, Mohammad Mahdi / Golmakani, Mohammad-Taghi / Sharif, Niloufar

    Food hydrocolloids

    2023  Volume 140, Issue -, Page(s) 108638

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

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  5. Article: Antibacterial cuminaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex electrospun fibers mat: Fabrication and characterization

    Sharif, Niloufar / Golmakani, Mohammad-Taghi / Hajjari, Mohammad Mahdi / Aghaee, Elham / Ghasemi, Jahan Bakhsh

    Food packaging and shelf life. 2021 Sept., v. 29

    2021  

    Abstract: Electrospinning process has been applied to fabricate hydroxypropyl-β-cyclodextrin fibers mat incorporating of cuminaldehyde. The inclusion complex formation between cuminaldehyde and hydroxypropyl-β-cyclodextrin was proved by computational molecular ... ...

    Abstract Electrospinning process has been applied to fabricate hydroxypropyl-β-cyclodextrin fibers mat incorporating of cuminaldehyde. The inclusion complex formation between cuminaldehyde and hydroxypropyl-β-cyclodextrin was proved by computational molecular docking. The proton nuclear magnetic resonance results revealed that cuminaldehyde was present in final inclusion complex at 0.92:1 molecular ratio. Moreover, the presence of cuminaldehyde in the electrospun fibers in the inclusion state along with the host hydroxypropyl-β-cyclodextrin molecules was proved by Fourier-transform infrared spectroscopy. The results of scanning electron microscopy and confocal Raman spectroscopy revealed the formation of uniform fiber morphology with average fibers diameter of 381 ± 178 nm. The thermal stability of cuminaldehyde was improved after electrospinning process. Finally, the promising antibacterial activity of fibers against Escherichia coli and Staphylococcus aureus confirmed the suitability of electrospinning process for the developing cuminaldehyde-loaded fibers with potential application in food area such as active packaging structures.
    Keywords Escherichia coli ; Fourier transform infrared spectroscopy ; Raman imaging ; Staphylococcus aureus ; antibacterial properties ; nuclear magnetic resonance spectroscopy ; shelf life ; thermal stability
    Language English
    Dates of publication 2021-09
    Publishing place Elsevier Ltd
    Document type Article
    ISSN 2214-2894
    DOI 10.1016/j.fpsl.2021.100738
    Database NAL-Catalogue (AGRICOLA)

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