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Barbhuiya RI, Wroblewski C, Ravikumar SP, Kaur G, Routray W, Subramanian J, Elsayed A, Singh A. Upcycling of industrial pea starch by rapid spray nanoprecipitation to develop plant-derived oil encapsulated starch nanoparticles for potential agricultural applications. Carbohydr Polym 2024; 346:122618. [PMID: 39245527 DOI: 10.1016/j.carbpol.2024.122618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 08/01/2024] [Accepted: 08/14/2024] [Indexed: 09/10/2024]
Abstract
Starch is one of the natural encapsulant materials widely used in food, pharmaceutical and cosmetic industries. Starch with high amylose content (above 40 %, w/w) is prone to form single helices V-type allomorph with a hydrophilic outer surface and a hydrophobic inner cavity making them suitable for encapsulation of hydrophobic compounds such as essential oils, fatty acids, and vitamins. Pea starch obtained from pea protein processing industries have a high amylose content (40 %, w/w) rendering them unsuitable for direct food applications as ingredients. Therefore, in this study, an in-house spraying procedure was used to synthesize nanoparticles using pea starch, to encapsulate neem oil, a natural antimicrobial compound obtained from neem plant (Azadirachta indica) seed. The synthesis of the oil-encapsulated starch nanoparticles (OESNP) was optimized using a Box-Behnken experimental design to study the influence of the processing parameters such as the initial starch concentration, homogenization speed, duration of homogenization, sample injection rate, and quantity of antisolvent (ethanol). The optimized sample showed an 80-90 % encapsulation efficiency and particle size of <500 nm. The spherical OESNPs also demonstrated sustained release of the oil compared to free oil when dispersed in water. X-ray diffraction analysis revealed the coexistence of C-type and V-type polymorphs in the loaded and unloaded nanoparticles. It is concluded that the synthesized OESNPs with controlled release hold the potential to utilize industrial pea starch waste for the delivery of natural pesticides in agriculture.
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Affiliation(s)
| | | | | | - Guneet Kaur
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Winny Routray
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | | | - Abdallah Elsayed
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
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2
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Yang M, Li L, Zhu X, Liang L, Chen J, Cao W, Liu W, Duan X, Ren G, Liu Z. Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability. J Food Sci 2024; 89:3276-3289. [PMID: 38700316 DOI: 10.1111/1750-3841.17098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/15/2024] [Accepted: 04/10/2024] [Indexed: 05/05/2024]
Abstract
The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze-drying (SFD), freeze-drying (FD), and microwave freeze-drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high-quality microcapsules.
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Affiliation(s)
- Mengmeng Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xiaomai Zhu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Luodan Liang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Zhenbin Liu
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
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Chasquibol N, Sotelo A, Tapia M, Alarcón R, Goycoolea F, Perez-Camino MDC. Co-Microencapsulation of Cushuro ( Nostoc sphaericum) Polysaccharide with Sacha Inchi Oil ( Plukenetia huayllabambana) and Natural Antioxidant Extracts. Antioxidants (Basel) 2024; 13:680. [PMID: 38929119 PMCID: PMC11201258 DOI: 10.3390/antiox13060680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 05/15/2024] [Accepted: 05/24/2024] [Indexed: 06/28/2024] Open
Abstract
Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage.
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Affiliation(s)
- Nancy Chasquibol
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru; (A.S.); (M.T.); (R.A.)
| | - Axel Sotelo
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru; (A.S.); (M.T.); (R.A.)
| | - Mateo Tapia
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru; (A.S.); (M.T.); (R.A.)
| | - Rafael Alarcón
- Grupo de Investigación en Alimentos Funcionales, Carrera de Ingeniería Industrial, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru; (A.S.); (M.T.); (R.A.)
| | - Francisco Goycoolea
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;
- Faculty of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - María del Carmen Perez-Camino
- Instituto de la Grasa-Consejo Superior de Investigaciones Científicas, Campus Universidad Pablo de Olavide Ed. 46, Crtra. Sevilla-Utrera km 1, 41013 Sevilla, Spain;
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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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5
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Gimenez PA, Bergesse AE, Mas AL, Martínez ML, González A. Utilization of gallic acid-crosslinked soy proteins as wall material for chia oil microencapsulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7560-7568. [PMID: 37421608 DOI: 10.1002/jsfa.12839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 06/28/2023] [Accepted: 07/08/2023] [Indexed: 07/10/2023]
Abstract
BACKGROUND Chia oil represents the vegetable source with the highest content of omega-3 fatty acids. However, the incorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investigation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked-soy protein isolate (SPI) as a wall material and its effect on its oxidative stability. RESULTS Microcapsules presented a moisture content, water activity, and encapsulation efficiency of around 2.95-4.51% (wet basis); 0.17 and 59.76-71.65%, respectively. Rancimat tests showed that with higher GA content, the induction period increased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lower values of hydroperoxides and higher induction times concerning the non-crosslinked oil. Finally, the fatty acid profile at this storage time indicated that microcapsules with GA did not have significant changes. In vitro digestion exhibited a reduction in the percentage of bioavailable oil for crosslinked microcapsules, but with no variations in its chemical quality, and an increase in the total polyphenols amount and antioxidant activity. CONCLUSION The results obtained demonstrated that the microencapsulation of CO using SPI crosslinked with GA as wall material exerted a very important protective effect since a synergistic effect could be described between the microencapsulation effect and the antioxidant power of GA. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Paola A Gimenez
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Antonela E Bergesse
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Agustín Lucini Mas
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
| | - Marcela L Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Agustín González
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas, Córdoba, Argentina
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6
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Gimenez PA, Lucini Mas A, Ribotta PD, Martínez ML, González A. Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials. Foods 2023; 12:3833. [PMID: 37893726 PMCID: PMC10606475 DOI: 10.3390/foods12203833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/18/2023] [Accepted: 05/06/2023] [Indexed: 10/29/2023] Open
Abstract
The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10-11 and 60 °C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Additionally, encapsulation efficiency was determined as a function of total and surface oil. Oil chemical stability and quality were studied by Rancimat, hydroperoxide values, and fatty acid profiles. In addition, a storage test was performed for 180 days, and released oil and polyphenols were determined by in vitro gastric digestion. Moreover, the fatty acid composition of the oil and the total polyphenol content and antioxidant capacity of polyphenols were analyzed. The results showed that spray-dried microcapsules had an encapsulation efficiency between 54 and 78%. The oxidative stability exhibited a positive correlation between the amount of polyphenols used and the induction time, with a maximum of 27 h. The storage assay showed that the peroxide value was lower for those cross-linked microcapsules concerning control after 180 days. After the storage time, the omega-3 content was reduced by 49% for soy protein samples, while cross-linked microcapsules maintained the initial concentration. The in-vitro digestion assay showed a decrease in the amount of oil released from the cross-linked microcapsules and an increase in the amount of polyphenols and a higher antioxidant capacity for all samples (for example, 238.10 mgGAE/g and 554.22 mg TE/g for undigested microcapsules with TA 40% versus 322.09 mgGAE/g and 663.61 mg TE/g for digested samples). The microcapsules showed a high degree of protection of the encapsulated oil, providing a high content of polyunsaturated fatty acids (PUFAS) and polyphenols even in prolonged storage times.
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Affiliation(s)
- Paola Alejandra Gimenez
- Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000GYA, Argentina;
- CONICET, Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), Córdoba X5016GCA, Argentina
| | - Agustín Lucini Mas
- CONICET, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba X5016GCA, Argentina; (A.L.M.); (P.D.R.)
| | - Pablo Daniel Ribotta
- CONICET, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba X5016GCA, Argentina; (A.L.M.); (P.D.R.)
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba X5000GYA, Argentina
| | - Marcela Lilian Martínez
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba X5000GYA, Argentina
- CONICET, Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba U9120ACD, Argentina
| | - Agustín González
- Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000GYA, Argentina;
- CONICET, Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA), Córdoba X5016GCA, Argentina
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7
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Guo L, Fan L, Zhou Y, Li J. Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix. Int J Biol Macromol 2023; 242:124667. [PMID: 37121416 DOI: 10.1016/j.ijbiomac.2023.124667] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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8
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Fernandes SS, Egea MB, Salas-Mellado MDLM, Segura-Campos MR. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. Int J Mol Sci 2023; 24:ijms24087384. [PMID: 37108546 PMCID: PMC10139160 DOI: 10.3390/ijms24087384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/29/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.
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Affiliation(s)
- Sibele Santos Fernandes
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Sul Goiana, Km 01, Rio Verde 75901-970, Brazil
| | | | - Maira Rubi Segura-Campos
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Periférico Norte km 33.5, Tablaje Catastral 13615, Mexico
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9
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Rodrigues JB, Prata AS, Bollini HMA. Encapsulation of chia (
Salvia hispanica
) oil on an industrial scale to protect the omega‐3 against ultra‐high‐temperature (
UHT
) damage and lipid oxidation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Juliana Burger Rodrigues
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Ana Silvia Prata
- Department of Food Engineering School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Helena Maria André Bollini
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
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10
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Klettenhammer S, Ferrentino G, Imperiale S, Segato J, Morozova K, Scampicchio M. Oxidative stability by isothermal calorimetry of solid lipid microparticles produced by particles from gas saturated solutions technique. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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11
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Agyare AN, Liang Q, Song X, Zhang Y, Yang J, Shi Y. Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder. Sci Rep 2022; 12:20062. [PMID: 36414661 PMCID: PMC9681766 DOI: 10.1038/s41598-022-22629-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 10/18/2022] [Indexed: 11/24/2022] Open
Abstract
Yak butter's high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose; sample C: 75% NaCas, 25% lactose; and sample D: 25% NaCas, 75% maltodextrin. The powders were vacuum and hermetically sealed, and evaluated for oxidative stability, physical and sensory properties during storage at 65 ℃ for 30 days. The results showed that samples B and D had similar and most favorable physical properties (such as, moisture, water activity, particle size, bulk density re-dispersion time, and encapsulation efficiency); though sample B, together with sample C, browned the most during storage. The majority of the sensory panelists preferred samples B and D; observed high caking in samples C and B; and the least whiteness loss and caking in samples D and A but high off-flavors in samples A and C. After storage, peroxide and thiobarbituric acid values of powder samples ranged from 34.98 to 69.54 meqO2/kg and 1.85-9.43 mg MD/kg, respectively, in the decreasing order of A, C, B, and D. Sample D, followed by B, showed the highest radical scavenging activity. Therefore, for optimum yak butter powder physical properties and oxidative stability, 50%:50%, NaCas: lactose, and 25%:75%, NaCas: maltodextrin formulations should be used. This study provides essential knowledge for butter powder processors.
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Affiliation(s)
- Anita N. Agyare
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
| | - Qi Liang
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
| | - Xuemei Song
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
| | - Yan Zhang
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
| | - Jing Yang
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
| | - Yongqi Shi
- grid.411734.40000 0004 1798 5176Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou, 730070 China
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Juarez‐Enriquez E, Olivas GI, Zamudio‐Flores PB, Perez‐Vega S, Salmeron I, Ortega‐Rivas E, Sepulveda DR. A review on the influence of water on food powder flowability. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Edmundo Juarez‐Enriquez
- Facultad de Ciencias Químicas, Departamento de Postgrado Universidad Autónoma de Chihuahua Chihuahua Mexico
| | | | | | - Samuel Perez‐Vega
- Facultad de Ciencias Químicas, Departamento de Postgrado Universidad Autónoma de Chihuahua Chihuahua Mexico
| | - Ivan Salmeron
- Facultad de Ciencias Químicas, Departamento de Postgrado Universidad Autónoma de Chihuahua Chihuahua Mexico
| | - Enrique Ortega‐Rivas
- Facultad de Ciencias Químicas, Departamento de Postgrado Universidad Autónoma de Chihuahua Chihuahua Mexico
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13
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Álvarez R, Giménez B, Mackie A, Torcello-Gómez A, Quintriqueo A, Oyarzun-Ampuero F, Robert P. Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion. Food Funct 2022; 13:1370-1379. [PMID: 35044402 DOI: 10.1039/d1fo03688b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Among vegetable oils, chia oil has been gaining interest in recent years due to its high linolenic acid content (ALA, 18:3 ω3). The aim of this work was to study the influence of the particle size of encapsulated purified chia oil (PCO) on the encapsulation efficiency and PCO release during in vitro digestion. PCO micro- and nano-sized particles with sodium alginate (SA) as an encapsulating agent (ME-PCO-SA and NE-PCO-SA) were designed by micro and nano spray-drying, respectively, applying a central composite plus star point experimental design. NE-PCO-SA showed a smaller particle size and higher encapsulation efficiency of PCO than ME-PCO-SA (0.16 μm vs. 3.5 μm; 98.1% vs. 92.0%). Emulsions (NE-PCO and ME-PCO) and particles (NE-PCO-SA and ME-PCO-SA) were subjected to in vitro static gastrointestinal digestion. ME-PCO and NE-PCO showed sustained oil release throughout the three phases of digestion (oral, gastric and intestinal phases), whereas the PCO release from ME-PCO-SA and NE-PCO-SA occurred mainly in the intestinal phase, showing the suitability of sodium alginate as an intestine-site release polymer. Nano-sized particles showed a significantly higher PCO release after in vitro digestion (NE-PCO-SA, 78.4%) than micro-sized particles (ME-PCO-SA, 69.8%), and also higher bioaccessibility of individual free fatty acids, such as C18:3 ω-3 (NE-PCO-SA, 23.6%; ME-PCO-SA, 7.9%), due to their greater surface area. However, when ME-PCO-SA and NE-PCO-SA were incorporated into yogurt, the PCO release from both particle systems after the digestion of the matrix was similar (NE-PCO-SA, 58.8%; ME-PCO-SA-Y, 61.8%), possibly because the calcium ions contained in the yogurt induced partial ionic gelation of SA, impairing the PCO release. Sodium alginate spray-dried micro and nanoparticles showed great potential for vehiculation of omega-3 rich oils in the design of functional foods.
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Affiliation(s)
- Rudy Álvarez
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
| | - Begoña Giménez
- Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Ecuador 3769, Estación Central, Santiago, Chile
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Amelia Torcello-Gómez
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Alejandra Quintriqueo
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
| | - Felipe Oyarzun-Ampuero
- Departamento de Ciencia y Tecnología Farmacéutica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile
| | - Paz Robert
- Dpto. Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago, Chile.
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Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110769] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Copado CN, Julio LM, Diehl BW, Ixtaina VY, Tomás MC. Multilayer microencapsulation of chia seed oil by spray-drying using electrostatic deposition technology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Bordón MG, Alasino NPX, Villanueva-Lazo Á, Carrera-Sánchez C, Pedroche-Jiménez J, Millán-Linares MDC, Ribotta PD, Martínez ML. Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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18
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Castejón N, Luna P, Señoráns FJ. Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111789] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Fernandes SS, Greque L, Santos MDFC, Novais LMR, D'Oca CDRM, Prentice C, Salas‐Mellado MDLM. Effect of the spray drying conditions on the physicochemical and structural characteristics and the stability of chia oil microparticles. J Appl Polym Sci 2021. [DOI: 10.1002/app.51015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sibele Santos Fernandes
- Laboratory of Food Technology School of Chemistry and Food, Federal University of Rio Grande Carreiros Brazil
| | - Leonardo Greque
- Laboratory of Food Technology School of Chemistry and Food, Federal University of Rio Grande Carreiros Brazil
| | | | - Leice M. R. Novais
- NMR Laboratory, Department of Chemistry Federal University of Paraná Curitiba Brazil
| | | | - Carlos Prentice
- Laboratory of Food Technology School of Chemistry and Food, Federal University of Rio Grande Carreiros Brazil
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Bordón MG, Alasino NP, Martínez V, Gauna Peter R, Iturralde R, Ribotta PD, Martínez ML. Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.01.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.). FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Fernandes SS, Bernardino JCC, Owen PQ, Prentice C, Salas‐Mellado MDLM, Segura‐Campos MR. Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sibele Santos Fernandes
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | | | | | - Carlos Prentice
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil
| | | | - Maira Rubi Segura‐Campos
- Laboratory of Food Science, Faculty of Chemical Engineering Autonomous University of Yucatán Mérida Mexico
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Aksoylu Özbek Z, Günç Ergönül P. Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105909] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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24
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Hu Q, Li X, Chen F, Wan R, Yu C, Li J, McClements DJ, Deng Z. Microencapsulation of an essential oil (cinnamon oil) by spray drying: Effects of wall materials and storage conditions on microcapsule properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14805] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Qirui Hu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Xia Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Fang Chen
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
- School of Public Health Nanchang University Nanchang Jiangxi China
| | - Renkou Wan
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Cheng‐Wei Yu
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | - Jing Li
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
| | | | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology College of Food Science Nanchang University Nanchang Jiangxi China
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25
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Roque L, Fernández M, Benito JM, Escudero I. Stability and characterization studies of Span 80 niosomes modified with CTAB in the presence of NaCl. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124999] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Mohammed NK, Tan CP, Manap YA, Muhialdin BJ, Hussin ASM. Spray Drying for the Encapsulation of Oils-A Review. Molecules 2020; 25:E3873. [PMID: 32858785 PMCID: PMC7503953 DOI: 10.3390/molecules25173873] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 01/18/2023] Open
Abstract
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
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Affiliation(s)
| | - Chin Ping Tan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Yazid Abd Manap
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Belal J. Muhialdin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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27
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Fırtın B, Yenipazar H, Saygün A, Şahin-Yeşilçubuk N. Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies. Lebensm Wiss Technol 2020; 134:109947. [PMID: 32834119 PMCID: PMC7409937 DOI: 10.1016/j.lwt.2020.109947] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 12/19/2022]
Abstract
In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (-32.2 ± 0.8 mV) and size distribution (600 ± 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.
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Affiliation(s)
- Burcu Fırtın
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469, Istanbul, Turkey
| | - Hande Yenipazar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469, Istanbul, Turkey
| | - Ayşe Saygün
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469, Istanbul, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469, Istanbul, Turkey
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28
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Fu J, Song L, Liu Y, Bai C, Zhou D, Zhu B, Wang T. Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2774-2781. [PMID: 32020617 DOI: 10.1002/jsfa.10309] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/20/2020] [Accepted: 02/04/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Spray-dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro-particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy-to-handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jingjing Fu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Liang Song
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yunhang Liu
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Changjun Bai
- Qingdao Seawit Life Science Co. Ltd, Qingdao, PR China
| | | | - Beiwei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Tong Wang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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29
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Urbánková L, Kašpárková V, Egner P, Rudolf O, Korábková E. Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity. Polymers (Basel) 2019; 11:E1951. [PMID: 31783677 PMCID: PMC6960556 DOI: 10.3390/polym11121951] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 11/21/2019] [Accepted: 11/25/2019] [Indexed: 11/17/2022] Open
Abstract
Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity. The oil-in-water (o/w) emulsions containing the studied oils were formulated, and the influence of protein stabilizer (sodium caseinate (CAS), 1-12 wt%), oil contents (5-30 wt%), and emulsification methods (high-shear homogenization vs sonication) on the emulsion properties were investigated. It was observed that, under both preparation methods, emulsions of small, initial droplet sizes were predominantly formed with CAS content that was higher than 7.5 wt%. Sonication was a more efficient emulsification procedure and was afforded emulsions with smaller droplet size throughout the entire used concentration ranges of oils and CAS when compared to high-shear homogenization. At native pH of ~ 6.5, all of the emulsions exhibited negative zeta potential that originated from the presence of caseinate. The antibacterial activities of both oils and their emulsions were investigated with respect to the growth suppression of common spoilage bacteria while using the disk diffusion method. The oils and selected emulsions were proven to act against gram positive strains, mainly against Staphylococcus aureus (S. aureus) and Bacillus cereus (B. cereus); regrettably, the gram negative species were fully resistant against their action.
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Affiliation(s)
- Lucie Urbánková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Věra Kašpárková
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Pavlína Egner
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Ondřej Rudolf
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
| | - Eva Korábková
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic
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Li XY, Wu MB, Xiao M, Lu SH, Wang ZM, Yao JM, Yang LR. Microencapsulated β-carotene preparation using different drying treatments. J Zhejiang Univ Sci B 2019; 20:901-909. [PMID: 31595726 PMCID: PMC6825813 DOI: 10.1631/jzus.b1900157] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 05/27/2019] [Indexed: 01/04/2023]
Abstract
β-Carotene is one of the most abundant natural pigments in foods; however, usage of β-carotene is limited because of its instability. Microencapsulation techniques are usually applied to protect microencapsulated β-carotene from oxidization. In this study, β-carotene was microencapsulated using different drying processes: spray-drying, spray freeze-drying, coating, and spray granulation. The properties of morphology, particle size, water content, thermal characteristic, and chemical stability have been explored and compared. Scanning electron microscopy measurements showed that the coated powder had a dense surface surrounded by starch and suggested that the coating process gave a microencapsulated powder with the smallest bulk density and the best compressibility among the prepared powders. The chemical stabilities of microcapsules were evaluated during six months of storage at different temperatures. The coated powder had the highest mass fraction of β-carotene, which indicated that the coating process was superior to the three other drying processes.
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Affiliation(s)
- Xiang-yu Li
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei Institutes of Physical Science, University of Science and Technology of China, Hefei 230026, China
- CABIO Biotech (Wuhan) Co., Ltd., Wuhan 430073, China
- Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center, Wuhan 430073, China
| | - Mian-bin Wu
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Min Xiao
- CABIO Biotech (Wuhan) Co., Ltd., Wuhan 430073, China
- Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center, Wuhan 430073, China
| | - Shu-huan Lu
- CABIO Biotech (Wuhan) Co., Ltd., Wuhan 430073, China
- Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center, Wuhan 430073, China
| | - Zhi-ming Wang
- CABIO Biotech (Wuhan) Co., Ltd., Wuhan 430073, China
- Hubei Province Nutrition Chemicals Biosynthetic Engineering Technology Research Center, Wuhan 430073, China
| | - Jian-ming Yao
- Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei Institutes of Physical Science, University of Science and Technology of China, Hefei 230026, China
| | - Li-rong Yang
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
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31
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Holgado F, Márquez‐Ruiz G, Victoria Ruiz‐Méndez M, Velasco J. Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Francisca Holgado
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - Gloria Márquez‐Ruiz
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - María Victoria Ruiz‐Méndez
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
| | - Joaquín Velasco
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
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de Melo Ramos F, Ubbink J, Silveira Júnior V, Prata AS. Drying of Maltodextrin solution in a vacuum spray dryer. Chem Eng Res Des 2019. [DOI: 10.1016/j.cherd.2019.03.036] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Copado CN, Diehl BWK, Ixtaina VY, Tomás MC. Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Claudia N. Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
| | - Bernd W. K. Diehl
- Spectral Service GmbH Laboratorium fur AuftragsanalytikEmil Hoffman Str. 33D‐50996 CologneGermany
| | - Vanesa Y. Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF‐UNLP)Calle 60 and 119La Plata 1900Argentina
| | - Mabel C. Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE‐UNLP), CICPBACalle 47 and 116La Plata 1900Argentina
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Gursul S, Karabulut I, Durmaz G. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Food Chem 2019; 278:805-810. [DOI: 10.1016/j.foodchem.2018.11.134] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/30/2022]
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36
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Evaluation of lethality temperature and use of different wall materials in the microencapsulation process of Trichoderma asperellum conidias by spray drying. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.02.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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37
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Li X, Feng Y, Ting S, Jiang J, Liu Y. Effect of processing conditions on the physiochemical properties and nutrients retention of spray-dried microcapsules using mixed protein system. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1518932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiang Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Yiming Feng
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Sharon Ting
- Abbott Nutritional Research and Development Center, Pacific Asia, Singapore
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
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Rodriguez ES, Julio LM, Henning C, Diehl BW, Tomás MC, Ixtaina VY. Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1682-1690. [PMID: 30207385 DOI: 10.1002/jsfa.9355] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/23/2018] [Accepted: 09/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Chia oil possesses a very high content of polyunsaturated fatty acids, mainly α-linolenic acid. This characteristic makes this oil possess beneficial properties to health but gives it a high susceptibility to the oxidation process. Microencapsulation and the addition of natural antioxidants are alternatives to protect chia oil against oxidative deterioration. The aim of this study was to investigate the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different natural antioxidants (Guardian Chelox, which is a commercial blend of extracts from chamomile and rosemary, and essential oils from Origanum vulgare, Origanum x majoricum, and Mentha spicata) by freeze-drying using sodium caseinate and lactose as wall materials. RESULTS The main physicochemical properties of the microencapsulated chia oil were similar regardless of the presence of antioxidant. The moisture content was 38.1 ± 4.0 g kg-1 ; the microencapsulation efficiency was higher than 85% in all cases. The freeze-drying microencapsulation significantly enhanced (P ≤ 0.05) the oxidative stability of the chia oil. The addition of natural antioxidants conferred chia oil additional protection against lipid oxidation, depending on the type and concentration (500 or 1000 mg kg-1 of the emulsion previous to freeze-drying) of the antioxidant. Among them, Guardian Chelox (1000 mg kg-1 ), presented the highest induction time obtained by the Rancimat accelerated oxidative stability test and the lowest peroxide values after 90 days of storage (33% relative humidity, 25 ± 2 °C). Overall, the microparticles with antioxidants presented a lower degree of yellowing during storage than the control system. CONCLUSION The use of different natural antioxidants confers freeze-dried microencapsulated chia seed oil additional protection against lipid oxidation. This information is relevant for the application of this oil, which is a rich source of omega-3 fatty acids, in the food industry. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Erica S Rodriguez
- Facultad de Ciencias Agrarias y Forestales- UNLP, La Plata, Argentina
| | - Luciana M Julio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (UNLP - CONICET), La Plata, Argentina
| | - Cynthia Henning
- Facultad de Ciencias Agrarias y Forestales- UNLP, La Plata, Argentina
| | - Bernd Wk Diehl
- Spectral Service GmbH Laboratorium für Auftragsanalytik, Cologne, Germany
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (UNLP - CONICET), La Plata, Argentina
| | - Vanesa Y Ixtaina
- Facultad de Ciencias Agrarias y Forestales- UNLP, La Plata, Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (UNLP - CONICET), La Plata, Argentina
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Di Giorgio L, Salgado PR, Mauri AN. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.024] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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40
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Nawas T, Azam MS, Ramadhan AH, Xu Y, Xia W. Impact of Wall Material on the Physiochemical Properties and Oxidative Stability of Microencapsulated Spray Dried Silver Carp Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2018.1560380] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Tazbidul Nawas
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Md Shofiul Azam
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Food Safety Research, Institute for Nutritional Sciences, Shanghai Institutes for Biological Sciences, University of Chinese Academy of Sciences, Shanghai, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
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Adu‐Frimpong M, Firempong CK, Omari‐Siaw E, Wang Q, Mukhtar YM, Deng W, Yu Q, Xu X, Yu J. Preparation, optimization, and pharmacokinetic study of nanoliposomes loaded with triacylglycerol‐bound punicic acid for increased antihepatotoxic activity. Drug Dev Res 2018; 80:230-245. [DOI: 10.1002/ddr.21485] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/23/2018] [Accepted: 10/08/2018] [Indexed: 12/14/2022]
Affiliation(s)
- Michael Adu‐Frimpong
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
- Department of Biomedical and Basic SciencesCollege of Health and Well‐Being Kintampo Ghana
| | - Caleb Kesse Firempong
- Department of Biochemistry and Biotechnology, College of ScienceKwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Emmanuel Omari‐Siaw
- Department of Pharmaceutical SciencesKumasi Technical University Kumasi Ghana
| | - Qilong Wang
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Yusif Mohammed Mukhtar
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Wenwen Deng
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Qingtong Yu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Ximing Xu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Jiangnan Yu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
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42
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Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8101944] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.
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43
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Zettel V, Hitzmann B. Applications of chia (Salvia hispanica L.) in food products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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44
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Chew SC, Tan CP, Nyam KL. Effect of Gum Arabic, β-Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray-Dried Kenaf Seed Oil. J Food Sci 2018; 83:2288-2294. [PMID: 30074623 DOI: 10.1111/1750-3841.14291] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 05/14/2018] [Accepted: 06/22/2018] [Indexed: 02/01/2023]
Abstract
Kenaf seed oil is prone to undergo oxidation due to its high content of unsaturated fatty acids, thus microencapsulation stands as an alternative to protect kenaf seed oil from the adverse environment. This study primarily aimed to evaluate the oxidative stability of microencapsulated refined kenaf seed oil (MRKSO) by the use of gum arabic, β-cyclodextrin, and sodium caseinate as the wall materials by spray drying. Bulk refined kenaf seed oil (BRKSO) and MRKSO were kept at 65 °C for 24 days to evaluate its oxidative stability, changes of tocopherol and tocotrienol contents, phytosterol content, and fatty acid profile. The results showed that the peroxide value, p-Anisidine value, and total oxidation value of BRKSO were significantly higher than the MRKSO at day 24. The total tocopherol and tocotrienol contents were reduced 66.1% and 56.8% in BRKSO and MRKSO, respectively, upon the storage. There was a reduction of 71.7% and 23.5% of phytosterol content in BRKSO and MRKSO, respectively, upon the storage. The degradation rate of polyunsaturated fatty acids in BRKSO was higher than that of MRKSO. This study showed that the current microencapsulation technique is a feasible way to retard the oxidation of kenaf seed oil. PRACTICAL APPLICATION There is increasing research on the functional properties of crude kenaf seed oil, but the crude kenaf seed oil is not edible. This study offered in developing of microencapsulated refined kenaf seed oil by spray drying, which is suitable for food application. The microencapsulation of refined kenaf seed oil with healthier wall materials is beneficial in developing a diversity of functional food products and supplements.
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Affiliation(s)
- Sook Chin Chew
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., Kuala Lumpur 56000, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science and Nutrition, Faculty of Applied Sciences, UCSI Univ., Kuala Lumpur 56000, Malaysia
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Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.04.060] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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46
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Carmona PAO, Garcia LC, Ribeiro JADA, Valadares LF, Marçal ADF, de França LF, Mendonça S. Effect of Solids Content and Spray-Drying Operating Conditions on the Carotenoids Microencapsulation from Pressed Palm Fiber Oil Extracted with Supercritical CO2. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2132-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.071] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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48
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Quintana G, Gerbino E, Gómez-Zavaglia A. Valorization of okara oil for the encapsulation of Lactobacillus plantarum. Food Res Int 2018; 106:81-89. [PMID: 29579991 DOI: 10.1016/j.foodres.2017.12.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 12/02/2017] [Accepted: 12/18/2017] [Indexed: 01/29/2023]
Abstract
Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.
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Affiliation(s)
- G Quintana
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina
| | - E Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina
| | - A Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina.
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Anti-inflammatory activity of nanoemulsions of essential oil from Rosmarinus officinalis L.: in vitro and in zebrafish studies. Inflammopharmacology 2018; 26:1057-1080. [PMID: 29404883 DOI: 10.1007/s10787-017-0438-9] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Accepted: 12/26/2017] [Indexed: 12/18/2022]
Abstract
The essential oil from Rosmarinus officinalis L. (OERO) has bioactive compounds with anti-inflammatory activity. The objective of this study was to evaluate the anti-inflammatory potency of nanoemulsions containing essential oil of Rosmarinus officinalis L. (NOERO, NECHA, NECULT, and NECOM) in vitro and in vivo. This study was accomplished in a quantitative format through tests with diphenyl picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), cellular antioxidant activity (CCA), determination of nitric oxide production, cellular viability and anti-inflammatory activity in zebrafish. OERO's were submitted to the analysis-coupled gas chromatography-mass spectrometry (GC-MS), which highlighted 1,8-cineol and camphor as major compounds. NOEROs were obtained by a low-energy method and presenting the medium size smaller than 200 nm. The efficiency of encapsulation by spectrometry and gas chromatographic analysis was 67.61 and 75.38%, respectively. In the CCA assay, all of the samples presented percentage values of inhibition similar to the quercetin pattern, indicating antioxidant activity. In the test for determination of NO·, all of the samples inhibited the production of NO· when compared to LPS, and NOEROS were more effective than OEROS to 5 µg/mL. In the cell viability assay, the cells remained viable after contact with the samples, demonstrating an absence of cytotoxicity. This study showed that all nanoemulsions (NECHA, NECULT, and NECOM) showed no toxicity to macrophages, besides demonstrating antioxidant activity and potentiation of the essential oil effect in the proliferation of viable fibroblasts. Nanoemulsions has also shown the ability to potentiate the anti-inflammatory action of essential oils by exerting immunomodulatory activity by inhibiting the production of the pro-inflammatory mediator nitric oxide. The results obtained with NECHA in zebrafish confirm the hypothesis that prominent terpenic compounds, alpha-pinene, 1,8-cineole, and camphor, became more available at the target sites, inhibiting the inflammatory process in this animal species.
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de Almeida MMC, Francisco CRL, de Oliveira A, de Campos SS, Bilck AP, Fuchs RHB, Gonçalves OH, Velderrama P, Genena AK, Leimann FV. Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2057-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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