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Keywords = oil-in-aqueous oregano/rosemary extract emulsions

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20 pages, 1634 KiB  
Article
Development of ANN Models for Prediction of Physical and Chemical Characteristics of Oil-in-Aqueous Plant Extract Emulsions Using Near-Infrared Spectroscopy
by Sara Sirovec, Maja Benković, Davor Valinger, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek and Tamara Jurina
Chemosensors 2023, 11(5), 278; https://doi.org/10.3390/chemosensors11050278 - 5 May 2023
Cited by 2 | Viewed by 1945
Abstract
The potential of applying Artificial Neural Network (ANN) models based on near-infrared (NIR) spectra for the characterization of physical and chemical features of oil-in-aqueous oregano/rosemary extract emulsions was explored in this work. Emulsions were prepared using a batch emulsification process, with pea protein [...] Read more.
The potential of applying Artificial Neural Network (ANN) models based on near-infrared (NIR) spectra for the characterization of physical and chemical features of oil-in-aqueous oregano/rosemary extract emulsions was explored in this work. Emulsions were prepared using a batch emulsification process, with pea protein as the emulsifier. NIR spectral data were connected to the results of the analysis of physical and chemical properties of the emulsions (zeta potential, Feret droplet diameter, total polyphenolic content, and antioxidant capacity) with the final aim of quantitative prediction of the physical and chemical features. For that purpose, robust non-linear multivariate analysis (Artificial Neural Network modeling) was applied. The spectra themselves were preprocessed using several approaches (raw spectra, Savitzky–Golay smoothing, standard normal variate, and multiplicative scatter corrections) after which the impact of NIR spectral preprocessing on the ANN model’s efficiency was evaluated. The results show that NIR spectroscopy integrated with ANN computation can be employed to quantitatively predict the physical and chemical properties of oil-in-plant extract emulsions (R2 > 0.9). Full article
(This article belongs to the Special Issue Optical Chemical Sensors and Spectroscopy for Chemical Trace Element Detection)
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22 pages, 3889 KiB  
Article
Emulsification of Rosemary and Oregano Aqueous Extracts and Their In Vitro Bioavailability
by Sara Sirovec, Ana Jurinjak Tušek, Maja Benković, Davor Valinger, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić and Tamara Jurina
Plants 2022, 11(23), 3372; https://doi.org/10.3390/plants11233372 - 4 Dec 2022
Cited by 5 | Viewed by 3227
Abstract
Due to their richness in phenolic compounds, Mediterranean plants such as rosemary and oregano are increasingly recommended for consumption for their numerous health benefits. The pH shift and the presence of digestive enzymes significantly reduce the bioavailability of these biochemicals as they pass [...] Read more.
Due to their richness in phenolic compounds, Mediterranean plants such as rosemary and oregano are increasingly recommended for consumption for their numerous health benefits. The pH shift and the presence of digestive enzymes significantly reduce the bioavailability of these biochemicals as they pass through the gastrointestinal tract. To prevent this degradation of phenolic compounds, methods such as emulsification of plant aqueous extracts are used. The aim of this study was to investigate the effects of emulsification conditions on the chemical properties (total polyphenolic content and antioxidant activity) of emulsified rosemary and oregano extracts. Response surface methodology was applied to optimize sunflower oil concentration, rotational speed, and emulsifier concentration (commercial pea protein). The emulsions prepared under optimal conditions were then used in bioavailability studies (in vitro digestion). The antioxidant activity of the emulsified rosemary/oregano extracts, measured by the DPPH method, remained largely stable when simulating in vitro digestion. Analysis of antioxidant activity after in vitro simulation of the gastrointestinal system revealed a higher degree of maintenance (up to 76%) for emulsified plant extracts compared to aqueous plant extracts. This article contributes to our understanding of how plant extracts are prepared to preserve their biological activity and their application in the food industry. Full article
(This article belongs to the Special Issue Multifunctionality of Phenolic Compounds in Plants)
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