Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion

Parastou Farshi, Mahnaz Tabibiazar*, Marjan Ghorbani, Mohammadamin Amin Mohammadifar, Maryam Bannazadeh Amirkhiz, Hamed Hamishehkar

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Cumin seed oil (CSO) nanoemulsions were prepared using an ultrasonication method with preheated 10% wt whey protein isolate (WPI) and 0.2% wt guar gum (GG) as an aqueous phase, and mix of CSO and corn oil (30:70) as an oil phase. The droplet size of the emulsion was about 75 nm. The physical stability of the emulsion improved significantly in the presence of GG (0.1–0.2% wt). Based on FTIR analysis, interaction of reducing groups of GG with amino groups of WPI occurred through covalent attachment, which was verified using sodium-dodecyl-sulfate (SDS) polyacrylamide gel electrophoresis (PAGE). The glycosylated fraction of protein was ∼110 kDa. Minimum bactericidal concentrations (MBC) of CSO nanoemulsions were 2.27 and 0.6 mg/mL against Staphylococcus aureus and Escherichia coli, respectively. The killing kinetics assays showed that CSO nanoemulsions were able to kill these microorganisms after 15 and 5 min of incubation, respectively. In the case of Aspergillus flavus, the inhibition zone of CSO nanoemulsions with different concentrations of CSO (15, 5, 3 mg/mL) ranged between (32-10 mm) after 5 days of incubation at 25 °C. Moreover, based on a cytotoxicity assay, CSO nanoemulsions showed good biocompatibility. It can be concluded that WPI-GG stabilized CSO nanoemulsions may have the potential to be used in food as an effective preservative.
Original languageEnglish
JournalFood Bioscience
Volume28
Pages (from-to)49-56
ISSN2212-4292
DOIs
Publication statusPublished - 2019

Keywords

  • Cumin seed oil
  • Whey protein isolate
  • Guar gum
  • Nanoemulsion

Cite this

Farshi, P., Tabibiazar, M., Ghorbani, M., Mohammadifar, M. A., Amirkhiz, M. B., & Hamishehkar, H. (2019). Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion. Food Bioscience, 28, 49-56. https://doi.org/10.1016/j.fbio.2019.01.011
Farshi, Parastou ; Tabibiazar, Mahnaz ; Ghorbani, Marjan ; Mohammadifar, Mohammadamin Amin ; Amirkhiz, Maryam Bannazadeh ; Hamishehkar, Hamed. / Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion. In: Food Bioscience. 2019 ; Vol. 28. pp. 49-56.
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abstract = "Cumin seed oil (CSO) nanoemulsions were prepared using an ultrasonication method with preheated 10{\%} wt whey protein isolate (WPI) and 0.2{\%} wt guar gum (GG) as an aqueous phase, and mix of CSO and corn oil (30:70) as an oil phase. The droplet size of the emulsion was about 75 nm. The physical stability of the emulsion improved significantly in the presence of GG (0.1–0.2{\%} wt). Based on FTIR analysis, interaction of reducing groups of GG with amino groups of WPI occurred through covalent attachment, which was verified using sodium-dodecyl-sulfate (SDS) polyacrylamide gel electrophoresis (PAGE). The glycosylated fraction of protein was ∼110 kDa. Minimum bactericidal concentrations (MBC) of CSO nanoemulsions were 2.27 and 0.6 mg/mL against Staphylococcus aureus and Escherichia coli, respectively. The killing kinetics assays showed that CSO nanoemulsions were able to kill these microorganisms after 15 and 5 min of incubation, respectively. In the case of Aspergillus flavus, the inhibition zone of CSO nanoemulsions with different concentrations of CSO (15, 5, 3 mg/mL) ranged between (32-10 mm) after 5 days of incubation at 25 °C. Moreover, based on a cytotoxicity assay, CSO nanoemulsions showed good biocompatibility. It can be concluded that WPI-GG stabilized CSO nanoemulsions may have the potential to be used in food as an effective preservative.",
keywords = "Cumin seed oil, Whey protein isolate, Guar gum, Nanoemulsion",
author = "Parastou Farshi and Mahnaz Tabibiazar and Marjan Ghorbani and Mohammadifar, {Mohammadamin Amin} and Amirkhiz, {Maryam Bannazadeh} and Hamed Hamishehkar",
year = "2019",
doi = "10.1016/j.fbio.2019.01.011",
language = "English",
volume = "28",
pages = "49--56",
journal = "Food Bioscience",
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Farshi, P, Tabibiazar, M, Ghorbani, M, Mohammadifar, MA, Amirkhiz, MB & Hamishehkar, H 2019, 'Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion', Food Bioscience, vol. 28, pp. 49-56. https://doi.org/10.1016/j.fbio.2019.01.011

Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion. / Farshi, Parastou; Tabibiazar, Mahnaz; Ghorbani, Marjan; Mohammadifar, Mohammadamin Amin; Amirkhiz, Maryam Bannazadeh; Hamishehkar, Hamed.

In: Food Bioscience, Vol. 28, 2019, p. 49-56.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion

AU - Farshi, Parastou

AU - Tabibiazar, Mahnaz

AU - Ghorbani, Marjan

AU - Mohammadifar, Mohammadamin Amin

AU - Amirkhiz, Maryam Bannazadeh

AU - Hamishehkar, Hamed

PY - 2019

Y1 - 2019

N2 - Cumin seed oil (CSO) nanoemulsions were prepared using an ultrasonication method with preheated 10% wt whey protein isolate (WPI) and 0.2% wt guar gum (GG) as an aqueous phase, and mix of CSO and corn oil (30:70) as an oil phase. The droplet size of the emulsion was about 75 nm. The physical stability of the emulsion improved significantly in the presence of GG (0.1–0.2% wt). Based on FTIR analysis, interaction of reducing groups of GG with amino groups of WPI occurred through covalent attachment, which was verified using sodium-dodecyl-sulfate (SDS) polyacrylamide gel electrophoresis (PAGE). The glycosylated fraction of protein was ∼110 kDa. Minimum bactericidal concentrations (MBC) of CSO nanoemulsions were 2.27 and 0.6 mg/mL against Staphylococcus aureus and Escherichia coli, respectively. The killing kinetics assays showed that CSO nanoemulsions were able to kill these microorganisms after 15 and 5 min of incubation, respectively. In the case of Aspergillus flavus, the inhibition zone of CSO nanoemulsions with different concentrations of CSO (15, 5, 3 mg/mL) ranged between (32-10 mm) after 5 days of incubation at 25 °C. Moreover, based on a cytotoxicity assay, CSO nanoemulsions showed good biocompatibility. It can be concluded that WPI-GG stabilized CSO nanoemulsions may have the potential to be used in food as an effective preservative.

AB - Cumin seed oil (CSO) nanoemulsions were prepared using an ultrasonication method with preheated 10% wt whey protein isolate (WPI) and 0.2% wt guar gum (GG) as an aqueous phase, and mix of CSO and corn oil (30:70) as an oil phase. The droplet size of the emulsion was about 75 nm. The physical stability of the emulsion improved significantly in the presence of GG (0.1–0.2% wt). Based on FTIR analysis, interaction of reducing groups of GG with amino groups of WPI occurred through covalent attachment, which was verified using sodium-dodecyl-sulfate (SDS) polyacrylamide gel electrophoresis (PAGE). The glycosylated fraction of protein was ∼110 kDa. Minimum bactericidal concentrations (MBC) of CSO nanoemulsions were 2.27 and 0.6 mg/mL against Staphylococcus aureus and Escherichia coli, respectively. The killing kinetics assays showed that CSO nanoemulsions were able to kill these microorganisms after 15 and 5 min of incubation, respectively. In the case of Aspergillus flavus, the inhibition zone of CSO nanoemulsions with different concentrations of CSO (15, 5, 3 mg/mL) ranged between (32-10 mm) after 5 days of incubation at 25 °C. Moreover, based on a cytotoxicity assay, CSO nanoemulsions showed good biocompatibility. It can be concluded that WPI-GG stabilized CSO nanoemulsions may have the potential to be used in food as an effective preservative.

KW - Cumin seed oil

KW - Whey protein isolate

KW - Guar gum

KW - Nanoemulsion

U2 - 10.1016/j.fbio.2019.01.011

DO - 10.1016/j.fbio.2019.01.011

M3 - Journal article

VL - 28

SP - 49

EP - 56

JO - Food Bioscience

JF - Food Bioscience

SN - 2212-4292

ER -