Application of essential oils as preservatives in food systems: challenges and future prospectives–a review

QA Al-Maqtari, A Rehman, AA Mahdi, W Al-Ansi… - Phytochemistry …, 2021 - Springer
The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches

Y Bao, M Pignitter - … Reviews in Food Science and Food Safety, 2023 - Wiley Online Library
Lipid oxidation is an inevitable event during the processing, storage, and even consumption
of lipid‐containing food, which may cause adverse effects on both food quality and human …

Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract

QA Al-Maqtari, AAS Al-Gheethi, ADS Ghaleb… - Food …, 2022 - Elsevier
This study aimed to evaluate the influence of incorporating two concentrations of
microcapsules containing Pulicaria jaubertii extract (MPJE) on the physicochemical …

[HTML][HTML] Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

W Wang, R Wang, J Yao, S Luo, X Wang… - Ultrasonics …, 2022 - Elsevier
In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an
ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity …

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and …

X Du, M Hu, G Liu, B Qi, S Zhou, K Lu, F Xie… - Journal of Food …, 2022 - Elsevier
This study aimed to identify the most suitable delivery system for quercetin. To achieve this
objective, four delivery systems, ie, coarse emulsions, nano-emulsions, high internal phase …

Enhancement of antioxidant activity, antifungal activity, and oxidation stability of Citrus reticulata essential oil nanocapsules by clove and cinnamon essential oils

AA Mahdi, QA Al-Maqtari, JK Mohammed, W Al-Ansi… - Food Bioscience, 2021 - Elsevier
This study aimed to enhance the antioxidant activity, antifungal activity, and oxidation
stability of Citrus reticulata essential oil (EO) nanocapsules by using cinnamon EO and clove …

Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions

M Zhang, L Fan, Y Liu, J Li - Food Hydrocolloids, 2023 - Elsevier
The objective of this work was to effectively migrate gallic acid (GA) to the oil–water interface
and inhibit the lipid oxidation in water–in–oil (W/O) emulsions by combining GA with a …

Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as …

QA Al-Maqtari, JK Mohammed, AA Mahdi… - International journal of …, 2021 - Elsevier
This study aimed to evaluate the possibility of using gum arabic (GA) with different protein
materials namely whey protein isolate (WP), sodium caseinate (SC), and soybean protein …

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

M Zhang, L Fan, Y Liu, J Li - Food Research International, 2022 - Elsevier
In this study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …

Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid: To improve the physicochemical stability …

M Zhang, L Fan, Y Liu, J Li - Food Hydrocolloids, 2023 - Elsevier
To expand the application of chickpea protein isolate (CPI) in water–in–oil (W/O) emulsion
systems and to address its limitations in inhibiting lipid oxidation in W/O emulsions, alkali …