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Drosou C, Krokida M. A Comparative Study of Encapsulation of β-Carotene via Spray-Drying and Freeze-Drying Techniques Using Pullulan and Whey Protein Isolate as Wall Material. Foods 2024; 13:1933. [PMID: 38928875 PMCID: PMC11203211 DOI: 10.3390/foods13121933] [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: 05/24/2024] [Revised: 06/11/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV-Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day-1 for SP and 0.165 day-1 for FZ) occurring at an intermediate water-activity level (aw = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene's half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV-Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements.
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Affiliation(s)
- Christina Drosou
- School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Heroon Polytechniou St., 15780 Athens, Greece;
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2
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Huang J, Zhang S, Liu D, Feng X, Wang Q, An S, Xu M, Chu L. Preparation and characterization of astaxanthin-loaded microcapsules stabilized by lecithin-chitosan-alginate interfaces with layer-by-layer assembly method. Int J Biol Macromol 2024; 268:131909. [PMID: 38679251 DOI: 10.1016/j.ijbiomac.2024.131909] [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: 01/04/2024] [Revised: 04/06/2024] [Accepted: 04/25/2024] [Indexed: 05/01/2024]
Abstract
Astaxanthin is a kind of keto-carotenes with various health benefits. However, its solubility and chemical stability are poor, which leads to low bio-availability. Microcapsules have been reported to improve the solubility, chemical stability, and bio-availability of lipophilic bioactives. Freeze-dried astaxanthin-loaded microcapsules were prepared by layer-by-layer assembly of tertiary emulsions with maltodextrin as the filling matrix. Tertiary emulsions were fabricated by performing chitosan and sodium alginate electrostatic deposition onto soybean lecithin stabilized emulsions. 0.9 wt% of chitosan solution, 0.3 wt% of sodium alginate solution and 20 wt% of maltodextrin were optimized as the suitable concentrations. The prepared microcapsules were powders with irregular blocky structures. The astaxanthin loading was 0.56 ± 0.05 % and the encapsulation efficiency was >90 %. A slow release of astaxanthin could be observed in microcapsules promoted by the modulating of chitosan, alginate and maltodextrin. In vitro simulated digestion displayed that the microcapsules increased the bio-accessibility of astaxanthin to 69 ± 1 %. Chitosan, alginate and maltodextrin can control the digestion of microcapsules. The coating of chitosan and sodium alginate, and the filling of maltodextrin in microcapsules improved the chemical stability of astaxanthin. The constructed microcapsules were valuable to enrich scientific knowledge about improving the application of functional ingredients.
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Affiliation(s)
- Juan Huang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; The East China Science and Technology Research Institute of Changshu Company Limited, Changshu 215500, China.
| | - Shuo Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Dongchen Liu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xuan Feng
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Qingding Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Shennan An
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Mengting Xu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Lanling Chu
- Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
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3
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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [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: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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Zhang L, Zhang A, Zhou S, Wang Q, Wang W, Ma H, Zhou C. Real-time online monitoring technology for sweeping frequency ultrasound (SFU) assisted extraction of amur grape (Vitis amurensis) seed oil. ULTRASONICS SONOCHEMISTRY 2023; 100:106621. [PMID: 37776716 PMCID: PMC10561120 DOI: 10.1016/j.ultsonch.2023.106621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/09/2023] [Accepted: 09/22/2023] [Indexed: 10/02/2023]
Abstract
Sweeping frequency ultrasound (SFU) was used to assist extraction of amur grape (Vitis amurensis) seed (AGS) oil. Extraction conditions and physicochemical properties were optimized and analyzed under different extraction methods. Meanwhile, frequency and time domains were online monitored during SFU assisted extraction of AGS oil. PVDF piezoelectric sensor was used in time domain, and the hydrophone in frequency domain, so as to obtain the time-voltage waveform, signal power, spectrum distribution and other visual models. Physical models of the spatial peak acoustic intensity, charge quantity and work done by electric field force under different ultrasonic conditions were derived. The mathematical model between the work done by electric field force and the spatial peak acoustic intensity under the working state of PVDF piezoelectric sensor was constructed. Results show that the content of AGS oil by SFU assisted extraction was higher than that by organic extraction. Furthermore, the optimal single-frequency was 40 kHz and dual-frequency was 28/33 kHz, and SFU extraction time of 30 min was suitable with higher oil yield of 16.70 % and 16.94 %, respectively. In addition, the selection and combination of SFU also affected the oil oxidation degree. The peak voltage, spatial peak acoustic intensity, signal power and work of electric field force at 28/33 kHz were all higher than those at 40 kHz.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shanshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qianqian Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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5
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Iesa NB, Chaipoot S, Phongphisutthinant R, Wiriyacharee P, Lim BG, Sringarm K, Burgett M, Chuttong B. Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen. Foods 2023; 12:3740. [PMID: 37893633 PMCID: PMC10606187 DOI: 10.3390/foods12203740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/16/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
BACKGROUND Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder. METHODS This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%. RESULTS All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69-80%, while the encapsulation efficiency of total phenolic content ranged from 46-68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%. CONCLUSIONS The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.
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Affiliation(s)
- Nuha Binte Iesa
- Chemical Engineering and Food Technology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore; (N.B.I.); (B.G.L.)
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Bee Gim Lim
- Chemical Engineering and Food Technology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore; (N.B.I.); (B.G.L.)
| | - Korawan Sringarm
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Michael Burgett
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Horticulture, Oregon State University, Corvallis, OR 97331, USA
| | - Bajaree Chuttong
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
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Lukova P, Katsarov P, Pilicheva B. Application of Starch, Cellulose, and Their Derivatives in the Development of Microparticle Drug-Delivery Systems. Polymers (Basel) 2023; 15:3615. [PMID: 37688241 PMCID: PMC10490215 DOI: 10.3390/polym15173615] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Micro- and nanotechnologies have been intensively studied in recent years as novel platforms for targeting and controlling the delivery of various pharmaceutical substances. Microparticulate drug delivery systems for oral, parenteral, or topical administration are multiple unit formulations, considered as powerful therapeutic tools for the treatment of various diseases, providing sustained drug release, enhanced drug stability, and precise dosing and directing the active substance to specific sites in the organism. The properties of these pharmaceutical formulations are highly dependent on the characteristics of the polymers used as drug carriers for their preparation. Starch and cellulose are among the most preferred biomaterials for biomedical applications due to their biocompatibility, biodegradability, and lack of toxicity. These polysaccharides and their derivatives, like dextrins (maltodextrin, cyclodextrins), ethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carboxy methylcellulose, etc., have been widely used in pharmaceutical technology as excipients for the preparation of solid, semi-solid, and liquid dosage forms. Due to their accessibility and relatively easy particle-forming properties, starch and cellulose are promising materials for designing drug-loaded microparticles for various therapeutic applications. This study aims to summarize some of the basic characteristics of starch and cellulose derivatives related to their potential utilization as microparticulate drug carriers in the pharmaceutical field.
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Affiliation(s)
- Paolina Lukova
- Department of Pharmacognosy and Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
| | - Plamen Katsarov
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
| | - Bissera Pilicheva
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Medical University of Plovdiv, 4002 Plovdiv, Bulgaria;
- Research Institute at Medical University of Plovdiv, 4002 Plovdiv, Bulgaria
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7
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Altuntas U, Altin-Yavuzarslan G, Ozçelik B. Enhanced Oxidative Stability and Bioaccessibility of Sour Cherry Kernel Byproducts Encapsulated by Complex Coacervates with Different Wall Matrixes by Spray- and Freeze-Drying. ACS OMEGA 2023; 8:23782-23790. [PMID: 37426239 PMCID: PMC10324091 DOI: 10.1021/acsomega.3c02128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/11/2023]
Abstract
Sour cherry (Prunus cerasus L.) seeds are obtained as byproducts of the processing of sour cherries into processed foods. Sour cherry kernel oil (SCKO) contains n-3 PUFAs, which may provide an alternative to marine food products. In this study, SCKO was encapsulated by complex coacervates, and the characterization and in vitro bioaccessibility of encapsulated SCKO were investigated. Complex coacervates were prepared by whey protein concentrate (WPC) in combination with two different wall materials, maltodextrin (MD) and trehalose (TH). Gum Arabic (GA) was added to the final coacervate formulations to maintain droplet stability in the liquid phase. The oxidative stability of encapsulated SCKO was improved by drying on complex coacervate dispersions via freeze-drying and spray-drying. The optimum encapsulation efficiency (EE) was obtained for the sample 1% SCKO encapsulated with 3:1 MD/WPC ratio, followed by the 3:1 TH/WPC mixture containing 2% oil, while the sample with 4:1 TH/WPC containing 2% oil had the lowest EE. In comparison with freeze-dried coacervates containing 1% SCKO, spray-dried ones demonstrated higher EE and improved oxidative stability. It was also shown that TH could be a good alternative to MD when preparing complex coacervates with polysaccharide/protein networks.
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Affiliation(s)
- Umit Altuntas
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- Food
Engineering Department, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29100 Gümüşhane, Türkiye
| | - Gokce Altin-Yavuzarslan
- Molecular
Engineering & Sciences Institute, University
of Washington, 3946 W Stevens Way NE, Seattle, Washington 98105, United States
| | - Beraat Ozçelik
- Food
Engineering Department, Chemical and Metallurgical Engineering Faculty, Istanbul Technical University, 34469 Istanbul, Türkiye
- BIOACTIVE
Research and Innovation Food Manufac. Indust. Trade Ltd., Teknokent ARI-3, B110, 34467 Istanbul, Turkey
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Chaabane D, Mirmazloum I, Yakdhane A, Ayari E, Albert K, Vatai G, Ladányi M, Koris A, Nath A. Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process. Bioengineering (Basel) 2023; 10:657. [PMID: 37370587 DOI: 10.3390/bioengineering10060657] [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: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.
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Affiliation(s)
- Donia Chaabane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Asma Yakdhane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Emna Ayari
- Department of Refrigeration and Livestock Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Krisztina Albert
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
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Bordón MG, Barrera GN, González A, Ribotta PD, Martínez ML. Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3322-3333. [PMID: 36750451 DOI: 10.1002/jsfa.12489] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/01/2023] [Accepted: 02/08/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. RESULTS The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. CONCLUSION Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.
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Affiliation(s)
- María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Agustín González
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos y Química Aplicada (IPQA, CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Marcela Lilian Martínez
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Universidad Nacional de Córdoba, Córdoba, Argentina
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10
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Edible oil to powder technologies: Concepts and advances. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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11
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Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03031-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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12
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Ebadi Ghareh Koureh L, Ganjloo A, Hamishehkar H, Bimakr M. Fabrication and characterization of costmary essential oil loaded salep-polyvinyl alcohol fast-dissolving electrospun nanofibrous mats. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01852-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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13
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Huang J, Feng X, Zhang S, Wang L, Yue J, Chu L. Preparation and characterization of astaxanthin-loaded microcapsules and its application in effervescent tablets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1421-1431. [PMID: 36156800 DOI: 10.1002/jsfa.12237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 09/11/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Astaxanthin is a type of keto-carotene with potential health benefits. However, astaxanthin has poor solubility and stability, resulting in its low oral bio-availability. Microcapsules can be used to improve the water solubility, stability and oral bio-availability of lipophilic bioactive compounds. Effervescent tablets can further improve the stability, smell and taste of microcapsules, and are more easily accepted by consumers. RESULTS Astaxanthin-loaded microcapsules were prepared by layer-by-layer assembly and freeze-drying technologies. Sodium caseinate and κ-carrageenan were applied as wall materials. The prepared microcapsules had good flow properties and encapsulation efficiencies (> 85%). Fourier transform infrared spectroscopy demonstrated that the mechanisms of layer-by-layer self-assembly between sodium caseinate and κ-carrageenan might be electrostatic adsorption and hydrogen bonding. The preparation process and excipients did not affect the antioxidant effect of astaxanthin. The in vitro simulated digestion study showed that microcapsules were mainly dissolved and digested in the simulated intestinal solution. Compared with its raw material, microencapsulation could improve the bio-accessibility of astaxanthin greatly. Then, astaxanthin-loaded microcapsules were incorporated into effervescent tablets by wet granulation and tablet-pressing methods. The dissolution of astaxanthin from effervescent tablets was over 90% in 2 h, which indicated a good dissolution effect. A cytotoxicity study revealed that astaxanthin loaded effervescent tablets had a good biocompatibility. Encapsulating astaxanthin-loaded microcapsules in effervescent tablets can improve its chemical stability. CONCLUSION Effervescent tablets containing microcapsules could be used to improve the solubility, stability and bio-accessibility of lipophilic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Juan Huang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
- The East China Science and Technology Research Institute of Changshu Company Limited, Changshu, China
| | - Xuan Feng
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Shuo Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Lizeng Wang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Jingjing Yue
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, China
| | - Lanling Chu
- Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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15
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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16
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Luo S, Gao M, Pan X, Wang Y, He Y, Zhu L, Si T, Sun Y. Fragrance oil microcapsules with low content of formaldehyde: Preparation and characterization. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Optimization of Wall Material Composition for Production of Spray-dried Sacha Inchi Oil Microcapsules with Desirable Physicochemical Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02893-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Cai Y, Zhang Y, Qu Q, Xiong R, Tang H, Huang C. Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8165-8187. [PMID: 35767840 DOI: 10.1021/acs.jafc.2c02248] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Beneficial functional lipids are essential nutrients for the growth and development of humans and animals, which nevertheless possess poor chemical stability because of heat/light-sensitivity. Various encapsulation technologies have been developed to protect these nutrients against adverse factors. Different microstructures are exhibited through different encapsulation methods, which influence the encapsulation efficiency and release behavior at the same time. This review summarizes the effects of preparation methods and process parameters on the microstructures of capsules at first. The mechanisms of the different microstructures on encapsulation efficiency and controlled release behavior of core materials are analyzed. Next, a comprehensive overview on the beneficial functional lipids capsules in the latest food and biomedicine applications are provided as well as the matching relationship between the microstructures of the capsules and applications are discussed. Finally, the remaining challenges and future possible directions that have potential interest are outlined. The purpose of this review is to convey the construction of beneficial functional lipids capsules and the function mechanism, a critical analysis on its current status and challenges, and opinions on its future development. This review is believed to promote communication among the food, pharmacy, agronomy, engineering, and nutrition industries.
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Affiliation(s)
- Yixin Cai
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Yingying Zhang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Qingli Qu
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Ranhua Xiong
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, P. R. China
| | - Chaobo Huang
- Joint Laboratory of Advanced Biomedical Materials (NFU-UGent), Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, P. R. China
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19
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Pereira de Oliveira J, Almeida OP, Campelo PH, Carneiro G, de Oliveira Ferreira Rocha L, Santos JHM, Gomes da Costa JM. Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Tang W, Pang S, Luo Y, Sun Q, Tian Q, Pu C. Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materials. Food Funct 2022; 13:4734-4747. [PMID: 35388381 DOI: 10.1039/d1fo03500b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to improve the oxidation stability and controlled release effect. Emulsions stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by a combination of RBP and XG were also fabricated as microcapsule templates for comparison. The rheological properties, particle size, and zeta potential of the emulsions were examined. In addition, the characteristics of the fish oil microcapsules such as surface oil content, encapsulation efficiency, water activity, moisture content, morphological structure, oxidation stability, and digestive performance were also assessed. The rheological properties revealed that the addition of XG increased the storage modulus of the emulsion and reduced the loss modulus and apparent viscosity. At shear rates of 0-100 s-1, the fish oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation increased the particle size of the fish oil emulsion, whereas adding XG reduced the droplet size. The combination of RBP fibrillation and XG addition provided the highest encapsulation efficiency for fish oil. Fibrillation reduced the water activity and moisture content of the fish oil microcapsules. The anisotropy of the fibrils and the high viscosity of XG produced a layer of wrapping on the continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG microcapsules stored at 45 °C for 1 month had the lowest peroxide value and thiobarbituric acid value, the lowest surface oil content, and the lightest yellowness. These results suggest that the combination of RBPFs and XG provides better encapsulation and protective effects for fish oil microcapsules. Upon simulated digestion, the microcapsules containing XG and RBPFs exhibited a more favorable controlled release of free fatty acids. These findings indicate that microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable for encapsulating fish oil in functional foods.
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Affiliation(s)
- Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Shuxian Pang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Qin Tian
- National Research Center for Geoanalysis, Beijing 100037, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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21
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Akhtar G, Masoodi FA, Rather ZUK, Wani TA. Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Gazalla Akhtar
- Department of Food Science and Technology University of Kashmir Hazratbal, Srinagar J&K 190006 India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology University of Kashmir Hazratbal, Srinagar J&K 190006 India
| | - Zubaid Ul Khizar Rather
- Department of Chemistry National Institute of Technology Hazratbal, Srinagar J&K 190006 India
| | - Touseef Ahmad Wani
- Department of Food Science and Technology University of Kashmir Hazratbal, Srinagar J&K 190006 India
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22
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Song F, Li Y, Wang B, Shen X, Wang H, Li R, Xia Q. Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fei Song
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Yannan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Bo Wang
- School of Behavioural and Health Sciences Australian Catholic University Sydney Australia
| | - Xiaojun Shen
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Hui Wang
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Rui Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Qiuyu Xia
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
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23
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Noor N, Gani A, Jhan F, Ashraf Shah M, Ul Ashraf Z. Ferulic acid loaded pickering emulsions stabilized by resistant starch nanoparticles using ultrasonication: Characterization, in vitro release and nutraceutical potential. ULTRASONICS SONOCHEMISTRY 2022; 84:105967. [PMID: 35279632 PMCID: PMC8915016 DOI: 10.1016/j.ultsonch.2022.105967] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/23/2022] [Accepted: 03/01/2022] [Indexed: 05/17/2023]
Abstract
The use of starch based nanoparticles have gained momentum in stabilizing pickering emulsions for it's numerous advantages. In present study resistant starch (RS) was isolated from lotus stem using enzymatic digestion and subjected to nanoprecipitation and ultrasonication to yield resistant starch nanoparticles (RSN). RSN of varying concentrations (2%, 10% and 20%) were used to stabilize the flax seed-oil water mixture to form pickering emulsions. The emulsions were used to nanoencapsulate ferulic acid (FA) - a well known bioactive via ultrasonication. The emulsions were lyophilized to form FA loaded lyophilized pickering emulsion (FA-LPE). The FA-LPE (2%, 10 % and 20%) were characterized using dynamic light scattering (DLS), light microscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), atomic force microscopy (AFM) and attenuated total reflectance fourier transform infra-spectroscopy (ATR-FTIR). AFM showed FA-LPE as spherical droplets embedded in the matrix with maximum peak height of 8.47 nm and maximum pit height of 1.69 nm. SEM presented FA-LPE as an irregular and continuous surface having multiple folds and holes. The ATR-FTIR spectra of all the samples displayed peaks of C = C aromatic rings of FA at 1600 cm-1 and 1439 cm-1, signifying successful encapsulation. In vitro release assay displayed more controlled release of FA from FA-LPE (20%). Bioactivity of FA-LPE was evaluated in terms of anti-cancer, anti-diabetic, angiotensin converting enzyme (ACE) inhibition and prevention against oxidative damage under simulated gastro-intestinal conditions (SGID). The bioactivity of FA-LPE (20%) was significantly higher than FA-LPE (2%) and FA-LPE (10%). Key findings reveal that pickering emulsions can prevent FA under harsh SGID conditions and provide an approach to facilitate the design of pickering emulsions with high stability for nutraceutical delivery in food and supplement products.
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Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohammad Ashraf Shah
- Special Centre for Nano-sciences, National Institute of Technology, Srinagar 190006, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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24
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Di Giorgio L, Salgado PR, Mauri AN. Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:206-213. [PMID: 34061354 DOI: 10.1002/jsfa.11347] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/09/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. RESULTS Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. CONCLUSION Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Luciana Di Giorgio
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Pablo Rodrigo Salgado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET CCT La Plata - UNLP), 47 y 116 sn, La Plata, Buenos Aires, 1900, Argentina
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Gulzar S, Nilsuwan K, Raju N, Benjakul S. Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate. Foods 2022; 11:foods11020202. [PMID: 35053933 PMCID: PMC8774931 DOI: 10.3390/foods11020202] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/11/2022] [Accepted: 01/11/2022] [Indexed: 12/15/2022] Open
Abstract
Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.
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Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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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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The Improved Properties of Zein Encapsulating and Stabilizing Sacha Inchi Oil by Surfactant Combination of Lecithin and Tween 80. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02706-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Ghobadi M, Koocheki A, Varidi MJ, Varidi M. Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Silica lipid hybrid microparticles for the co-encapsulation of linseed oil and coenzyme Q10: Preparation and in vitro characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111704] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Cui T, Chen C, Jia A, Li D, Shi Y, Zhang M, Bai X, Liu X, Liu C. Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104542] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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32
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.
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Ji R, Cui H, Duhoranimana E, Hayat K, Yu J, Hussain S, Usman Tahir M, Zhang X, Ho CT. Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils. FOOD RESEARCH INTERNATIONAL (OTTAWA, ONT.) 2021; 145:110411. [PMID: 34112414 DOI: 10.1016/j.foodres.2021.110411] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 04/08/2021] [Accepted: 05/08/2021] [Indexed: 11/28/2022]
Abstract
A two-step emulsification prior to complex coacervation was employed to develop a co-encapsulation technology of hydrophilic and hydrophobic components for nutrition enhancement. Processing parameters of mononuclear ellipse-like microcapsules using gelatin and sodium carboxymethyl cellulose as wall materials were evaluated. The particle size and morphology of microcapsules and the encapsulation efficiency of L-ascorbic acid were significantly affected by the water-oil phase ratio and total biopolymer concentration. The L-ascorbic acid and quercetin co-encapsulated microcapsules with an average size of 65.26 µm showed good physical and chemical stability. The encapsulation efficiencies of L-ascorbic acid and quercetin were 69.91% and 88.21%, respectively. To predict the potential of functional lipids as hydrophobic carriers, microcapsules using soybean oil, olive oil, fish oil, and conjugated linoleic acid as interlayer oils were developed. The encapsulation efficiencies of hydrophobic compounds carried by different oils were similarly high (88.21-93.08%), whereas, hydrophilic ones carried by conjugated linoleic acid had the lowest encapsulation efficiency (32.54%). The interface tension results indicated that the interfacial stability was impaired by a competitive relation between conjugated linoleic acid and hydrophobic emulsifier at the interface, due to their structural similarity. These results provided the guidance for improving the quality of interlayer oils from microcapsules.
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Affiliation(s)
- Ran Ji
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Emmanuel Duhoranimana
- Department of Biotechnologies, Faculty of Applied Fundamental Sciences, Institutes of Applied Sciences, INES-Ruhengeri, P.O. Box 155 Ruhengeri, Rwanda
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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Zhang W, Chen Z, Yang R, Hua X, Zhao W, Guan S. Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Wenbin Zhang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhengjun Chen
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shuyi Guan
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
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The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window. Sci Rep 2021; 11:9359. [PMID: 33931665 PMCID: PMC8087804 DOI: 10.1038/s41598-021-88381-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 02/08/2021] [Indexed: 11/09/2022] Open
Abstract
Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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Pattnaik M, Mishra HN. Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application. Crit Rev Food Sci Nutr 2021; 62:6253-6276. [PMID: 33724100 DOI: 10.1080/10408398.2021.1899127] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry to enhance the nutritional characteristics and stability of oil at an affordable price. Microencapsulation of these oils provides a functional barrier of core and coating material from the adverse environmental conditions, thereby enhancing the oxidative stability, thermo-stability, shelf-life, and biological activity of oils. Microencapsulation of oils has been conducted and commercialized by employing different conventional methods including emulsification, spray-drying, freeze-drying, coacervation, and melt-extrusion compared with new, improved methods like microwave drying, spray chilling, and co-extrusion. The microencapsulated oil emulsion can be either dried to easy-to-handle solids/microcapsules, converted into soft solids, or enclosed in a gel-like matrix, increasing the shelf-life of the liquid oil. The omega-rich microcapsules have a wide application in confectionery, dairy, ice-cream, and pharmaceutical industries. This review summarizes recent developments in blending and microencapsulation technologies in improving the stability and nutritional value of edible oils.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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Abstract
Microencapsulation is a well-known technology for the lipid delivery system. It prevents the oxidation of fatty acids and maintains the quality of lipid after extraction from oil seed and processing. In flaxseed oil, the amount of ω-3 and ω-6 polyunsaturated fatty acids are 39.90–60.42% and 12.25–17.44%, respectively. A comprehensive review article on the microencapsulation of flaxseed oil has not been published yet. Realizing the great advantages of flaxseed oil, information about different technologies related to the microencapsulation of flaxseed oil and their characteristics are discussed in a comprehensive way, in this review article. To prepare the microcapsule of flaxseed oil, an emulsion of oil-water is performed along with a wall material (matrix), followed by drying with a spray-dryer or freeze-dryer. Different matrices, such as plant and animal-based proteins, maltodextrin, gum Arabic, and modified starch are used for the encapsulation of flaxseed oil. In some cases, emulsifiers, such as Tween 80 and soya lecithin are used to prepare flaxseed oil microcapsules. Physico-chemical and bio-chemical characteristics of flaxseed oil microcapsules depend on process parameters, ratio of oil and matrix, and characteristics of the matrix. As an example, the size of the microcapsule, prepared with spray-drying and freeze-drying ranges between 10–400 and 20–5000 μm, respectively. It may be considered that the comprehensive information on the encapsulation of flaxseed oil will boost the development of functional foods and biopharmaceuticals.
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Miss-Zacarías DM, Iñiguez-Moreno M, Calderón-Santoyo M, Ragazzo-Sánchez JA. Optimization of ultrasound-assisted microemulsions of citral using biopolymers: characterization and antifungal activity. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1857264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dulce María Miss-Zacarías
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Maricarmen Iñiguez-Moreno
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
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Preparation of functional rice cake by using β-carotene-loaded emulsion powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4514-4523. [PMID: 33087964 DOI: 10.1007/s13197-020-04488-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2020] [Accepted: 04/24/2020] [Indexed: 10/24/2022]
Abstract
The purpose of this study was to apply a powdered β-carotene-loaded emulsion to a real food product, Korean traditional rice cakes (Garaedduk). β-Carotene was incorporated into the oil phase of a sodium caseinate-stabilized emulsion. Emulsion powder containing β-carotene was prepared using freeze-drying, and maltodextrin and gum arabic were used as wall materials. Oil/protein/maltodextrin weight ratios of 3:1:2 and 3:1:5 (core-to-wall ratios of 1:1 and 1:2) were used, and gum arabic was added by replacing the amount of maltodextrin for 0.1%, 0.2%, and 0.5% w/w. Manufactured emulsion powders prepared with wall material at a core-to-wall ratio of 1:2 remained stable after reconstitution in terms of particle diameter and ζ-potential. The encapsulation efficiency of the emulsion powder increased by 90% in the presence of maltodextrin at a core-to-wall ratio of 1:2. Garaedduk containing the emulsion powder was then manufactured and it was confirmed that β-carotene was not degraded during the manufacturing process of Garaedduk by using HPLC. The results from this study may be useful for rational designing of functional foods with lipophilic bioactive materials.
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41
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Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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El-Messery TM, Altuntas U, Altin G, Özçelik B. The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105890] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105716] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Šeregelj V, Tumbas Šaponjac V, Lević S, Kalušević A, Ćetković G, Čanadanović-Brunet J, Nedović V, Stajčić S, Vulić J, Vidaković A. Application of encapsulated natural bioactive compounds from red pepper waste in yogurt. J Microencapsul 2019; 36:704-714. [PMID: 31516053 DOI: 10.1080/02652048.2019.1668488] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Aim: The aim of this study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt.Methods: RPW extract was encapsulated in whey protein using spray and freeze-drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21 days of storage, and sensory analyses were assessed.Results: Freeze-dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and, therefore, incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had a positive influence on maintaining the initial number of lactic acid bacteria during storage.Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.
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Affiliation(s)
- Vanja Šeregelj
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Steva Lević
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia
| | - Ana Kalušević
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia.,Institute of Meat Hygiene and Technology, Belgrade, Serbia
| | - Gordana Ćetković
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Jasna Čanadanović-Brunet
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Viktor Nedović
- Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia
| | - Slađana Stajčić
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Jelena Vulić
- Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Ana Vidaković
- Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
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Feng S, Sun Y, Wang P, Sun P, Ritzoulis C, Shao P. Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14323] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Simin Feng
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Yuxin Sun
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Pei Wang
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Peilong Sun
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Christos Ritzoulis
- Department of Food Technology ATEI of Thessaloniki 574000 Thessaloniki Greece
| | - Ping Shao
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
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Carpenter J, George S, Saharan VK. Curcumin Encapsulation in Multilayer Oil-in-Water Emulsion: Synthesis Using Ultrasonication and Studies on Stability and Antioxidant and Release Activities. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:10866-10876. [PMID: 31340119 DOI: 10.1021/acs.langmuir.9b01523] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Curcumin is a natural polyphenol compound obtained from the turmeric plant, having numerous promising health benefits. To deliver curcumin into the human body, it is necessary to develop an efficient carrier system for its encapsulation such that the physicochemical properties of curcumin can be preserved during storage. In this study, the encapsulation stability, antioxidant activity, and release properties of curcumin encapsulated in the primary emulsion (PE: 0.0022% (w/w) curcumin, 9.99% (w/w) oil, 0.9% (w/w) whey protein isolate, pH 7) and secondary emulsion (SE: 0.00108% (w/w) curcumin, 4.90% (w/w) oil, 0.443% (w/w) WPI, 0.2% (w/w) sodium alginate, pH 5) prepared using ultrasonication were analyzed. It was observed that the formation of a double-layer coating of secondary biopolymer over the primary coated droplet enhanced the encapsulation efficiency and antioxidant activity of the curcumin during storage for 3 weeks. Moreover, the multilayer emulsions were freeze-dried to see the effect of dehydration of emulsion on the stability of multilayer-coated droplets. Fourier transform infrared analysis indicated the presence of all of the constituents, including curcumin, after the freeze drying of the emulsions. Scanning electron microscopy images showed that the microstructure of emulsion droplets was found to be uniformly distributed in the case of SE. The antioxidant activity of curcumin encapsulated in SE was found to be higher during storage, whereas it was significantly reduced in other encapsulated systems like PE, olive oil, and ethanol. In vitro release of curcumin from the multilayer emulsion was carried out under the simulated intestinal conditions of pancreatin enzyme and bile salt. Maximum releases of 71 and 63% were obtained in SE and PE, respectively, within 2 h of digestion. Overall, this study provides useful information on the formation of multilayer emulsion as a carrier system for the better protection and release of curcumin useful for food and pharmaceutical applications.
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Affiliation(s)
- Jitendra Carpenter
- Department of Chemical Engineering , Malaviya National Institute of Technology , Jaipur 302017 , India
| | - Suja George
- Department of Chemical Engineering , Malaviya National Institute of Technology , Jaipur 302017 , India
| | - Virendra Kumar Saharan
- Department of Chemical Engineering , Malaviya National Institute of Technology , Jaipur 302017 , India
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Electrosprayed octenyl succinic anhydride starch capsules for rosemary essential oil encapsulation. Int J Biol Macromol 2019; 132:300-307. [DOI: 10.1016/j.ijbiomac.2019.03.203] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 03/19/2019] [Accepted: 03/26/2019] [Indexed: 01/15/2023]
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48
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Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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49
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Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions. Food Res Int 2019; 119:931-940. [DOI: 10.1016/j.foodres.2018.10.079] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 09/06/2018] [Accepted: 10/28/2018] [Indexed: 12/11/2022]
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50
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Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.030] [Citation(s) in RCA: 163] [Impact Index Per Article: 32.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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