101
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Chang C, Nickerson MT. Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules. Int J Food Sci Nutr 2017. [PMID: 28643574 DOI: 10.1080/09637486.2017.1336513] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The objective of this study was to investigate the use of a lentil protein isolate-based microcapsule design as a platform for entrapping different types of omega fatty acid-rich oil (e.g. canola, fish and flaxseed oils) and to characterise differences in the physical properties (e.g. moisture content, water activity, colour, wettability, particle size, surface oil and entrapment efficiency), storage stability and in vitro release behaviour of the entrapped oils. All microcapsules displayed similar physical properties regardless of the core material. Free fatty acid content, peroxide value, 2-thiobarbituric acid reactive substances and accelerated oxidation test were investigated between the free and encapsulated oils to determine protective effects from microencapsulation and found the wall material provided the greatest protective effect to the fish oils relative to the others. Based on an in vitro release assay, it was proposed that different intrinsic properties of fatty acids (e.g. polarity, conformation, chain length and number of double bonds) led to different release properties under simulated conditions. For instance, more encapsulated canola oil (∼8.9%) was released within simulated gastric fluid, whereas more encapsulated fish oil (∼73.4%) was released within simulated gastrointestinal fluids. Overall, the capsule design used in this study could be potentially used as a universal platform to deliver more healthy oils.
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Affiliation(s)
- C Chang
- a Department of Food and Bioproduct Sciences , University of Saskatchewan , Saskatoon , SK , Canada
| | - M T Nickerson
- a Department of Food and Bioproduct Sciences , University of Saskatchewan , Saskatoon , SK , Canada
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102
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Chitprasert P, Ngamekaue N. Stability Enhancement of Ocimum Sanctum
Linn. Essential Oils Using Stearic Acid in Aluminum Carboxymethyl Cellulose Film-Coated Gelatin Microcapsules. J Food Sci 2017; 82:1310-1318. [DOI: 10.1111/1750-3841.13738] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Accepted: 04/15/2017] [Indexed: 01/23/2023]
Affiliation(s)
- Pakamon Chitprasert
- Biotechnology of Biopolymers and Bioactive Compounds Special Research Unit, Dept. of Biotechnology, Faculty of Agro-Industry; Kasetsart Univ.; 50 Ngamwongwan Road Chatuchak Bangkok 10900 Thailand
| | - Narisara Ngamekaue
- Biotechnology of Biopolymers and Bioactive Compounds Special Research Unit, Dept. of Biotechnology, Faculty of Agro-Industry; Kasetsart Univ.; 50 Ngamwongwan Road Chatuchak Bangkok 10900 Thailand
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103
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Sharif HR, Williams PA, Sharif MK, Khan MA, Majeed H, Safdar W, Shamoon M, Shoaib M, Haider J, Zhong F. Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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104
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Murali S, Kar A, Patel AS, Mohapatra D, Krishnakumar P. Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0409] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Response surface methodology (RSM) was used to optimize rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material by spray drying technique. Oil concentration (20, 25 and 30 %), wall material (Jackfruit seed starch & whey protein isolate) starch-protein ratio (1:1, 3:1 and 5:1) and spray drying inlet air temperature (140, 150 and 160 °C) were considered as process variables for optimization. A three-factor, three-level Box-Behnken design of RSM was used to conduct the experiments with the aim of maximizing encapsulation efficiency and minimizing peroxide value in the encapsulated powder. A polynomial regression model was fitted using design expert software, and the optimum conditions obtained were 20 % oil concentration, 3:1 starch-protein ratio and 140 °C spray drying inlet air temperature. The encapsulated rice bran oil powers obtained at optimized conditions offered 85.90 % of encapsulation efficiency and 1.18 meq/kg oil of peroxide value. The characterization study revealed that powder particles size (diameter) varied from 3.40 to 300.51 µm and most of the particles were smooth spheres with little appendages.
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105
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Chimpibul W, Rengpipat S, Wanichwecharungruang S. Water-dispersible microparticles of polyunsaturated oils. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wichchulada Chimpibul
- Program in Biotechnology; Faculty of Science; Chulalongkorn University; Bangkok Thailand
| | - Sirirat Rengpipat
- Department of Microbiology; Faculty of Science; Chulalongkorn University; Bangkok Thailand
| | - Supason Wanichwecharungruang
- Department of Chemistry; Faculty of Science; Chulalongkorn University; Bangkok Thailand
- Nanotec-Chulalongkorn University Center of Excellence on Food and Agriculture; Chulalongkorn University; Bangkok Thailand
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106
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Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1908-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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107
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Effects of the Emulsion Composition on the Physical Properties and Oxidative Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules Produced by Spray Drying. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1906-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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108
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Piornos JA, Burgos-Díaz C, Morales E, Rubilar M, Acevedo F. Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.031] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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109
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Physicochemical study of nanoemulsions of aqueous cellulose acetate propionate, cellulose acetate butyrate and tween80 with castor, olive and linseed oils from temperature (293.15 to 313.15) K. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2016.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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110
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Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.003] [Citation(s) in RCA: 109] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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111
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Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.07.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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112
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Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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113
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Rutz JK, Borges CD, Zambiazi RC, Crizel-Cardozo MM, Kuck LS, Noreña CPZ. Microencapsulation of palm oil by complex coacervation for application in food systems. Food Chem 2016; 220:59-66. [PMID: 27855936 DOI: 10.1016/j.foodchem.2016.09.194] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 09/28/2016] [Accepted: 09/29/2016] [Indexed: 11/27/2022]
Abstract
This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. Lyophilization resulted in lower carotenoids losses, and higher yield and encapsulation efficiency. In addition, the release profile in both water and gastrointestinal fluid was satisfactory. Prior to their application in food, a greater percentage of carotenoids was released in the fluid that simulates gastrointestinal conditions; however, the compounds were degraded after their release. In this case, the chitosan/pectin microparticles showed the best release profile. After processing, the release was lower and the released compounds were not degraded. Thus, the chitosan/xanthan microparticles showed the best potential for practical application, particularly, in yogurt preparation.
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Affiliation(s)
- Josiane K Rutz
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
| | - Caroline D Borges
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Rui C Zambiazi
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Michele M Crizel-Cardozo
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Luiza S Kuck
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Caciano P Z Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil
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114
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Wang B, Duke SR, Wang Y. Microencapsulation of lipid materials by spray drying and properties of products. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12477] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bangping Wang
- Department of Biosystems EngineeringAuburn UniversityAlabama36849 USA
| | - Steve R. Duke
- Department of Chemical EngineeringAuburn UniversityAlabama36849 USA
| | - Yifen Wang
- Department of Biosystems EngineeringAuburn UniversityAlabama36849 USA
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115
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Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9370-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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116
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Kaushik P, Dowling K, McKnight S, Barrow C, Adhikari B. Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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117
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Abedi AS, Rismanchi M, Shahdoostkhany M, Mohammadi A, Hosseini H. Microencapsulation of Nigella sativa
seeds oil containing thymoquinone by spray-drying for functional yogurt production. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13208] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Abdol-Samad Abedi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Marjan Rismanchi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Mehrnoush Shahdoostkhany
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
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118
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Tolve R, Galgano F, Caruso MC, Tchuenbou-Magaia FL, Condelli N, Favati F, Zhang Z. Encapsulation of health-promoting ingredients: applications in foodstuffs. Int J Food Sci Nutr 2016; 67:888-918. [DOI: 10.1080/09637486.2016.1205552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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119
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Shi Y, Wang SJ, Tu ZC, Wang H, Li RY, Zhang L, Huang T, Su T, Li C. Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2597-605. [PMID: 27478215 PMCID: PMC4951412 DOI: 10.1007/s13197-016-2225-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2016] [Accepted: 04/01/2016] [Indexed: 10/21/2022]
Abstract
This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.
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Affiliation(s)
- Yan Shi
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Shu-jie Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Zong-cai Tu
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
- />College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Hui Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ru-yi Li
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Lu Zhang
- />College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Tao Huang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ting Su
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Cui Li
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
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120
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Nalawade PB, Gajjar AK. Microencapsulation of lutein extracted from marigold flowers ( Tagetes erecta L.) using full factorial design. J Drug Deliv Sci Technol 2016. [DOI: 10.1016/j.jddst.2016.03.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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121
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Goyal A, Sharma V, Sihag MK, Singh AK, Arora S, Sabikhi L. Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2422-33. [PMID: 27407209 PMCID: PMC4921094 DOI: 10.1007/s13197-016-2220-1] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2015] [Accepted: 03/29/2016] [Indexed: 10/21/2022]
Abstract
The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
- />Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, MIDFT, Dudhsagar Dairy, Mehsana, Gujarat 384001 India
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Manvesh Kumar Sihag
- />Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, MIDFT, Dudhsagar Dairy, Mehsana, Gujarat 384001 India
| | - A. K. Singh
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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122
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Ray S, Raychaudhuri U, Chakraborty R. An overview of encapsulation of active compounds used in food products by drying technology. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.009] [Citation(s) in RCA: 213] [Impact Index Per Article: 26.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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123
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A novel method for drop in drop edible oils encapsulation with chitosan using a coaxial technique. REACT FUNCT POLYM 2016. [DOI: 10.1016/j.reactfunctpolym.2016.01.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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124
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Jiménez-Martín E, Antequera Rojas T, Gharsallaoui A, Ruiz Carrascal J, Pérez-Palacios T. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions. Food Chem 2016; 194:476-86. [DOI: 10.1016/j.foodchem.2015.08.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 07/21/2015] [Accepted: 08/13/2015] [Indexed: 11/26/2022]
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125
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Gómez-Mascaraque LG, López-Rubio A. Protein-based emulsion electrosprayed micro- and submicroparticles for the encapsulation and stabilization of thermosensitive hydrophobic bioactives. J Colloid Interface Sci 2016; 465:259-70. [DOI: 10.1016/j.jcis.2015.11.061] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 11/24/2015] [Accepted: 11/25/2015] [Indexed: 12/25/2022]
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126
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Edris AE, Kalemba D, Adamiec J, Piątkowski M. Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications. Food Chem 2016; 204:326-333. [PMID: 26988509 DOI: 10.1016/j.foodchem.2016.02.143] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 12/24/2015] [Accepted: 02/24/2016] [Indexed: 12/13/2022]
Abstract
Oleoresin of Nigella sativa L. (Black cumin) was obtained from the seeds using hexane extraction at room temperature. The oleoresin was emulsified in an aqueous solution containing gum Arabic/maltodextrin (1:1 w/w) and then encapsulated in powder form by spray drying. The characteristics of the obtained powder including moisture content, bulk density, wettability, morphology, encapsulation efficiency were evaluated. The effect of the spray drying on the chemical composition of the volatile oil fraction of N. sativa oleoresin was also evaluated using gas chromatographic-mass spectroscopic analysis. Results indicated that the encapsulation efficiency of the whole oleoresin in the powder can range from 84.2±1.5% to 96.2±0.2% depending on the conditions of extracting the surface oil from the powder. On the other hand the encapsulation efficiency of the volatile oil fraction was 86.2% ±4.7. The formulated N. sativa L. oleoresin powder can be used in the fortification of processed food and nutraceuticals.
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Affiliation(s)
- Amr E Edris
- Aroma & Flavor Chemistry Department, National Research Centre, Cairo, Egypt.
| | - Danuta Kalemba
- Institute of General Food Chemistry, Lodz University of Technology, Lodz, Poland
| | - Janusz Adamiec
- Faculty of Process and Environmental Engineering, Lodz University of Technology, Lodz, Poland
| | - Marcin Piątkowski
- Faculty of Process and Environmental Engineering, Lodz University of Technology, Lodz, Poland
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127
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Rutz JK, Borges CD, Zambiazi RC, da Rosa CG, da Silva MM. Elaboration of microparticles of carotenoids from natural and synthetic sources for applications in food. Food Chem 2016; 202:324-33. [PMID: 26920301 DOI: 10.1016/j.foodchem.2016.01.140] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 12/15/2015] [Accepted: 01/29/2016] [Indexed: 12/29/2022]
Abstract
Carotenoids are susceptible to isomerization and oxidation upon exposure to oxygen, light and heat, which can result in loss of color, antioxidant activity, and vitamin activity. Microencapsulation helps retain carotenoid stability and promotes their release under specific conditions. Thus, the aim of the study was to encapsulate palm oil and β-carotene with chitosan/sodium tripolyphosphate or chitosan/carboxymethylcellulose and to assess the performance of these microparticles in food systems by analyzing their release profile under simulated gastric and intestinal conditions. Encapsulation efficiency was greater than 95%, and the yield of microparticles coated with chitosan/sodium tripolyphosphate was approximately 55%, while that of microparticles coated with chitosan/carboxymethylcellulose was 87%. Particles encapsulated with chitosan/carboxymethylcellulose exhibited ideal release behavior in water and gastric fluid, but showed low release in the intestinal fluid. However, when applied to food systems these particles showed enhanced carotenoid release but showed low release of carotenoids upon storage.
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Affiliation(s)
- Josiane K Rutz
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, Brazil.
| | - Caroline D Borges
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Rui C Zambiazi
- Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Cleonice G da Rosa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Médelin M da Silva
- Post Graduate Program of Food Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, Pelotas, RS, Brazil
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128
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Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.10.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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129
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130
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Su Y, Zhao H, Wu J, Xu J. One-step fabrication of silica colloidosomes with in situ drug encapsulation. RSC Adv 2016. [DOI: 10.1039/c6ra19048k] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
In situ modification, drug encapsulation and fabrication of hollow silica colloidosomes in microfluidic device.
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Affiliation(s)
- Yechao Su
- The State Key Lab of Chemical Engineering
- Department of Chemical Engineering
- Tsinghua University
- Beijing 100084
- China
| | - Hong Zhao
- The State Key Lab of Chemical Engineering
- Department of Chemical Engineering
- Tsinghua University
- Beijing 100084
- China
| | - Jinrong Wu
- College of Polymer Science and Engineering
- Sichuan University
- Chengdu 610065
- China
| | - Jianhong Xu
- The State Key Lab of Chemical Engineering
- Department of Chemical Engineering
- Tsinghua University
- Beijing 100084
- China
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131
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Silva EK, Zabot GL, A. Meireles MA. Ultrasound-assisted encapsulation of annatto seed oil: Retention and release of a bioactive compound with functional activities. Food Res Int 2015; 78:159-168. [DOI: 10.1016/j.foodres.2015.10.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Revised: 10/13/2015] [Accepted: 10/19/2015] [Indexed: 12/12/2022]
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132
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Goyal A, Sharma V, Sihag MK, Tomar S, Arora S, Sabikhi L, Singh A. Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2015.08.050] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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133
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Bakry AM, Abbas S, Ali B, Majeed H, Abouelwafa MY, Mousa A, Liang L. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Compr Rev Food Sci Food Saf 2015; 15:143-182. [DOI: 10.1111/1541-4337.12179] [Citation(s) in RCA: 423] [Impact Index Per Article: 47.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/15/2015] [Accepted: 09/17/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Amr M. Bakry
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Shabbar Abbas
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Biosciences; COMSATS Inst. of Information Technology; Park Road Islamabad 45550 Pakistan
| | - Barkat Ali
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Hamid Majeed
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
| | - Mohamed Y. Abouelwafa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Agriculture; Suez Canal Univ; Ismailia 41522 Egypt
| | - Ahmed Mousa
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
- the Dept. of Dairy Science, Faculty of Environmental Agricultural Science; Suez Canal Univ; 45516 El Arish Egypt
| | - Li Liang
- the State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 PR China
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134
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Silva EK, Meireles MAA. Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil. Carbohydr Polym 2015; 133:578-86. [DOI: 10.1016/j.carbpol.2015.07.025] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 06/27/2015] [Accepted: 07/08/2015] [Indexed: 02/05/2023]
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135
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Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.07.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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136
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Nantapo CW, Muchenje V, Nkukwana TT, Hugo A, Descalzo A, Grigioni G, Hoffman LC. Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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137
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Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1603-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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138
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Goyal A, Sharma V, Upadhyay N, Singh AK, Arora S, Lal D, Sabikhi L. Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4256-65. [PMID: 26139890 PMCID: PMC4486556 DOI: 10.1007/s13197-014-1370-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2014] [Accepted: 04/10/2014] [Indexed: 11/25/2022]
Abstract
The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7 ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (-33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - A. K. Singh
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Darshan Lal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- />Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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139
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Ahmadi N, Nasirpour A, Sheikhzeinodin M, Keramat J. Microencapsulation of ubiquinone using complex coacervation for functional yoghurt. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0116-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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140
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Vasile FE, Romero AM, Judis MA, Mazzobre MF. Prosopis alba exudate gum as excipient for improving fish oil stability in alginate-chitosan beads. Food Chem 2015. [PMID: 26213081 DOI: 10.1016/j.foodchem.2015.06.071] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The aim of the present work was to employ an exudate gum obtained from a South American wild tree (Prosopis alba), as wall material component to enhance the oxidative stability of fish oil encapsulated in alginate-chitosan beads. For this purpose, beads were vacuum-dried and stored under controlled conditions. Oxidation products, fatty acid profiles and lipid health indices were measured during storage. Alginate-chitosan interactions and the effect of gum were manifested in the FT-IR spectra. The inclusion of the gum in the gelation media allowed decreasing the oxidative damage during storage in comparison to the free oil and alginate-chitosan beads. The gum also improved wall material properties, providing higher oil retention during the drying step and subsequent storage. Fatty acids quality and lipid health indices were widely preserved in beads containing the gum. Present results showed a positive influence of the gum on oil encapsulation and stability, being the main mechanism attributed to a physical barrier effect.
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Affiliation(s)
- Franco Emanuel Vasile
- Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - Ana María Romero
- Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina
| | - María Alicia Judis
- Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina
| | - María Florencia Mazzobre
- Laboratorio de Conservación de Biomoléculas, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria - Pabellón Industrias, Buenos Aires 1428, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
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141
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Esquerdo V, Dotto G, Pinto L. Preparation of nanoemulsions containing unsaturated fatty acid concentrate–chitosan capsules. J Colloid Interface Sci 2015; 445:137-142. [DOI: 10.1016/j.jcis.2014.12.094] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Revised: 12/26/2014] [Accepted: 12/29/2014] [Indexed: 12/29/2022]
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142
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Keenan DF, Resconi VC, Smyth TJ, Botinestean C, Lefranc C, Kerry JP, Hamill RM. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage. Meat Sci 2015; 107:75-85. [PMID: 25965966 DOI: 10.1016/j.meatsci.2015.04.013] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 04/17/2015] [Accepted: 04/19/2015] [Indexed: 12/19/2022]
Abstract
The effects of fat substitution (≤ 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail display at 4 °C; for 15 days] were studied using design of experiment (DOE). Burger formulations comprised beef shin (59.5%), salt (0.5%), vitamin E (0.015%) combined with varying levels of beef-fat/fish oils depending on the treatment. Increasing amounts of encapsulated and unencapsulated fish oils in burgers increased polyunsaturated fatty acid content (P < 0.001). Storage decreased (P < 0.001) a* values, which was in agreement with oxymyoglobin data. Vitamin E inclusion in burgers resulted in higher (P < 0.01) oxymyoglobin values. TBARS values increased (P < 0.001) over storage as expected. Fat substitution with unencapsulated oils increased cook loss (P < 0.001) and decreased hardness (P < 0.05) compared to other treatments. Optimisation predicted a burger formulation with 7.8% substitution in beef-fat with encapsulated fish oil. Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability.
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Affiliation(s)
- Derek F Keenan
- Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland
| | | | - Thomas J Smyth
- Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland
| | | | - Célio Lefranc
- Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Ruth M Hamill
- Teagasc, Food Research Centre Ashtown, Dublin 15, Ireland.
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143
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Hee YY, Tan CP, Abdul Rahman R, Mohd Adzahan N, Lai WT, Chong GH. Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0215] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Abstract
The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).
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144
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Ixtaina VY, Julio LM, Wagner JR, Nolasco SM, Tomás MC. Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2014.11.006] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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145
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Fioramonti SA, Martinez MJ, Pilosof AM, Rubiolo AC, Santiago LG. Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.04.026] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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146
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Dias MI, Ferreira ICFR, Barreiro MF. Microencapsulation of bioactives for food applications. Food Funct 2015; 6:1035-52. [DOI: 10.1039/c4fo01175a] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.
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Affiliation(s)
- Maria Inês Dias
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5301-855 Bragança
- Portugal
| | | | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE)
- Associate Laboratory LSRE/LCM
- Polytechnic Institute of Bragança
- 5301-857 Bragança
- Portugal
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147
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Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:420908. [PMID: 26904629 PMCID: PMC4745517 DOI: 10.1155/2014/420908] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2014] [Accepted: 11/06/2014] [Indexed: 12/04/2022]
Abstract
The optimal condition of spray drying purified flavonoids extract from R. tomentosa berries was studied by response surface methodology. The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 : 1.3, total solid content 27.4%, glycerol monostearate content 0.25%, and core to coating material ratio 3 : 7, resulting in EE 91.75%. Prepared at the optimized condition, the flavonoids extract microcapsules (FEMs) were irregularly spherical particles with low moisture content (3.27%), high solubility (92.35%), and high bulk density (0.346 g/cm3). DPPH radical scavenging activity of FEMs was not decreased after spray drying (P > 0.05) and higher than those in citric acid and rutin at the same concentration. Moreover, FEMs effectively retarded the oxidation of fresh lard during the 10-day storage period compared with vitamin C, nonencapsulated flavonoids extract, and rutin. Therefore, FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities.
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148
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Mercier S, Mondor M, Villeneuve S, Marcos B, Moresoli C. Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12404] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samuel Mercier
- Department of Chemical and Biotechnological Engineering; Université de Sherbrooke; 2500 Université Blvd Sherbrooke QC J1K 2R1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada, Food Research and Development Centre; Saint-Hyacinthe QC Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada, Food Research and Development Centre; Saint-Hyacinthe QC Canada
| | - Bernard Marcos
- Department of Chemical and Biotechnological Engineering; Université de Sherbrooke; 2500 Université Blvd Sherbrooke QC J1K 2R1 Canada
| | - Christine Moresoli
- Department of Chemical Engineering; University of Waterloo; Waterloo ON Canada
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149
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Koç M, Güngör Ö, Zungur A, Yalçın B, Selek İ, Ertekin FK, Ötles S. Microencapsulation of Extra Virgin Olive Oil by Spray Drying: Effect of Wall Materials Composition, Process Conditions, and Emulsification Method. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1404-9] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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150
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Takeungwongtrakul S, Benjakul S, H-kittikun A. Micro-encapsulation of Pacific white shrimp oil as affected by emulsification condition. FOOD SCIENCE AND HUMAN WELLNESS 2014. [DOI: 10.1016/j.fshw.2014.12.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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