Nanoencapsulation by electrospinning to improve stability and water solubility of carotenoids extracted from tomato peels.

The current study demonstrated the electrospinning technique to stabilize the carotenoids. Gelatin nanofibers containing the carotenoids extracted from tomato peel (TP) were successfully fabricated with above 90% encapsulation efficiency by electrospinning. SEM analysis revealed that the extract-loaded fibers exhibit similar morphology as the neat fibers with a bead-free, smooth, and homogeneously-distributed morphology.

Nanoencapsulation of carotenoids extracted from tomato peels into zein fibers by electrospinning.

Background: The processing of tomatoes generates significant amounts of tomato waste, which has a high potential to be used in food industry as a natural food colorant, antioxidant, and food supplement providing health benefits. However, it is difficult to incorporate the carotenoids into different food formulations because they are relatively unstable in food systems. Hence, this novel study investigated the use of an electrospinning technique for the encapsulation of carotenoids extracted from tomato peel into zein nanofibers to improve its thermal and storage stability, and antioxidant activity.

Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures.

Several active components naturally available in plants are strongly considered as good antioxidants to retard the lipid oxidation. Response surface methodology was used to investigate the effects of frying temperature (150-180 °C) and concentration of four plant-based active components (60-350 mg/kg oil); curcumin, cinnamaldehyde, thymol and carvacrol on oxidative stability of corn and palm oils. According to induction time values, the stability of oils drastically decreased with increasing temperature.