ORIGINAL ARTICLE
Development of the spray-dried nettle (Urtica dioica L.) extract-loaded nanoliposome powder for application as a natural additive in cake
Seyedeh Elham Mousavi Kalajahi,
Sajed Amjadi,
Shadi Ghandiha,
Seyedeh Elham Mousavi Kalajahi
Research Center, Nejati Industrial Group, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Sajed Amjadi
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
Correspondence
Sajed Amjadi, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran.
Email: [email protected]; [email protected]
Search for more papers by this authorShadi Ghandiha
Research Center, Nejati Industrial Group, Tabriz, Iran
Search for more papers by this authorSeyedeh Elham Mousavi Kalajahi,
Sajed Amjadi,
Shadi Ghandiha,
Seyedeh Elham Mousavi Kalajahi
Research Center, Nejati Industrial Group, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Sajed Amjadi
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
Correspondence
Sajed Amjadi, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561-51818, Urmia, Iran.
Email: [email protected]; [email protected]
Search for more papers by this authorShadi Ghandiha
Research Center, Nejati Industrial Group, Tabriz, Iran
Search for more papers by this authorAbstract
In this study, the nettle extract (NE)-loaded nanoliposomes (NLPs) were spray-dried with maltodextrin and was used to fortify and extend the shelf life of the cake. The particle size and zeta potential of the reconstituted spray-dried NE-loaded NLPs were 269.4 ± 14.2 nm and − 20.7 ± 4.6 mV respectively. The encapsulation efficiency values of non-dried NLPs and the reconstituted spray-dried NLPs were 87.0 ± 5.3 and 75 ± 4.7%, respectively. The produced NLPs samples were added at three different concentrations of 0, 5, and 7.5% w/w in the cake. The pH and water activity of cakes showed no significant (p > .05) change by the addition of NLPs samples. The fortified cake with 7.5% of spray-dried NLPs exhibited the highest total phenolic content and DPPH scavenging activity. The yeast and mold count in the fortified cakes with spray-dried NLPs showed no significant difference compared with the cake containing potassium sorbate during 28-day storage.
Novelty impact statement
The application of natural additives can be suitable alternatives to synthetic additives in foodstuffs such as bakery products. The nanoliposomes loaded with natural additives have not been considered for fortification and to extend the shelf life of the cake. In this regard, this study aimed to spray drying of NE-loaded NLPs by maltodextrin and application of this nanocarrier as a natural additive in cake formulation.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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