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Jiang M, Hu Z, Huang Y, Chen XD, Wu P. Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions. Food Res Int 2024; 191:114646. [PMID: 39059932 DOI: 10.1016/j.foodres.2024.114646] [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: 04/03/2024] [Revised: 05/24/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Docosahexaenoic acid (DHA), an essential omega-3 fatty acid, offers significant health benefits but faces challenges such as distinct odor, oxidation susceptibility, and limited intestinal permeability, hindering its broad application. Microencapsulation, widely employed, enhances DHA performance by facilitating controlled release, digestion, and absorption in the gastrointestinal tract. Despite extensive studies on DHA microcapsules and related delivery systems, understanding the mechanisms governing encapsulated DHA release, digestion, and absorption, particularly regarding the influence of wall materials and DHA sources, remains limited. This review starts with an overview of current techniques commonly applied for DHA microencapsulation. It then proceeds to outline up-to-date advances in the release, digestion and absorption of DHA microcapsules, highlighting the roles of wall materials and DHA sources. Importantly, it proposes strategies for overcoming challenges and exploiting opportunities to enhance the bioavailability of DHA microcapsules. Notably, spray drying dominates DHA microencapsulation (over 90 % usage), while complex coacervation shows promise for future applications. The combination of proteins and carbohydrates or phospholipids as wall material exhibits potential in controlling release and digestion of DHA microcapsules. The source of DHA, particularly algal oil, demonstrates higher lipid digestibility and absorptivity of free fatty acids (FFAs) than fish oil. Future advancements in DHA microcapsule development include formulation redesign (e.g., using plant proteins as wall material and algal oil as DHA source), technique optimization (such as co-microencapsulation and pre-digestion), and creation of advanced in vitro systems for assessing DHA digestion and absorption kinetics.
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Affiliation(s)
- Maoshuai Jiang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Zejun Hu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Suzhou, Jiangsu 215152, China.
| | - Yixiao Huang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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2
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Nejatian M, Ghandehari Yazdi AP, Fattahi R, Saberian H, Bazsefidpar N, Assadpour E, Jafari SM. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review. Int J Biol Macromol 2024; 260:129548. [PMID: 38246446 DOI: 10.1016/j.ijbiomac.2024.129548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 01/06/2024] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Amir Pouya Ghandehari Yazdi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran.
| | - Reza Fattahi
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Nooshin Bazsefidpar
- Department of Research and Development, Zarmacaron Company, Zar Industrial and Research Group, Alborz, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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3
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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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4
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Rehman HU, Farooq U, Akram K, Shabbir H, Hussain A. Microencapsulation of wheat germ oil by external gelation and its oil release characteristics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16832] [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)
- Hafeez ur Rehman
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Umar Farooq
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Kashif Akram
- Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan
| | - Hassan Shabbir
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Aashiq Hussain
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
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5
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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6
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Wu F, Chen X, Wang W, Zhong W, Liu X, Yu D, Wang L. Optimization of electrochemical treatment of oil‐containing walnut emulsion by response surface contour stacking. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fei Wu
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xing Chen
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Weining Wang
- School of Computer and Information Engineering Harbin University of Commerce Harbin 150028 China
| | - Wenya Zhong
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Ximei Liu
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Dianyu Yu
- School of Food Science Northeast Agricultural University Harbin 150030 China
| | - Liqi Wang
- School of Computer and Information Engineering Harbin University of Commerce Harbin 150028 China
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7
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Nguyen QD, Dang TT, Nguyen TVL, Nguyen TTD, Nguyen NN. Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2044846] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Quoc-Duy Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thanh-Thuy Dang
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thi-Van-Linh Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thi-Thuy-Dung Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Nhu-Ngoc Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
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8
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Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union. SUSTAINABILITY 2022. [DOI: 10.3390/su14031846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.
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9
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Badar IH, Liu H, Chen Q, Xia X, Kong B. Future trends of processed meat products concerning perceived healthiness: A review. Compr Rev Food Sci Food Saf 2021; 20:4739-4778. [PMID: 34378319 DOI: 10.1111/1541-4337.12813] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/03/2021] [Accepted: 06/29/2021] [Indexed: 11/30/2022]
Abstract
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products.
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Affiliation(s)
- Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, China.,Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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10
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Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions. Foods 2021; 10:foods10071637. [PMID: 34359508 PMCID: PMC8305996 DOI: 10.3390/foods10071637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/07/2021] [Accepted: 07/09/2021] [Indexed: 12/28/2022] Open
Abstract
The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.
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11
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Rodríguez Gómez MJ, Matías Prieto J, Cruz Sobrado V, Calvo Magro P. Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103876] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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12
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Yang Z, Luo L, Fan F, Su J, Zhou C, Kan H. Preparation and characterization of soy protein isolate/SiO
2
nanocomposite films and their walnut oil microcapsules. J Appl Polym Sci 2021. [DOI: 10.1002/app.50695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zongling Yang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Lin Luo
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Jingcheng Su
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Chongyin Zhou
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Forestry, College of Life Sciences Southwest Forestry University Kunming China
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13
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The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders. Antioxidants (Basel) 2021; 10:antiox10020211. [PMID: 33535522 PMCID: PMC7912727 DOI: 10.3390/antiox10020211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 12/18/2022] Open
Abstract
The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.
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14
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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15
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16
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Aksoylu Özbek Z, Günç Ergönül P. Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105909] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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17
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Pliego AB, Tavakoli M, Khusro A, Seidavi A, Elghandour MMMY, Salem AZM, Márquez-Molina O, Rene Rivas-Caceres R. Beneficial and adverse effects of medicinal plants as feed supplements in poultry nutrition: a review. Anim Biotechnol 2020; 33:369-391. [DOI: 10.1080/10495398.2020.1798973] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Alberto Barbabosa Pliego
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
| | - Masoomeh Tavakoli
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
| | - Ameer Khusro
- Research Department of Plant Biology and Biotechnology, Loyola College, Chennai, Tamil Nadu, India
| | - Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht, Iran
| | - Mona M. M. Y. Elghandour
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
| | - Abdelfattah Z. M. Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Estado de México, México
| | - Ofelia Márquez-Molina
- Centro Universitario UAEM Amecameca, Universidad Autónoma del Estado de México, Amecameca, México
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18
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/120314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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19
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Roda A, Lambri M. Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period. Nutrients 2019; 11:E2719. [PMID: 31717543 PMCID: PMC6893601 DOI: 10.3390/nu11112719] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/25/2019] [Accepted: 10/29/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time span from production to the best before date, which was a period of 18 months in this study. METHODS Humidity, ash, pH, acidity, fiber, carotenoids, retinols, tocopherols, sugars, proteins, theobromine, caffeine, polyphenols, fats, the peroxide value, organic acids, and volatile compounds, along with the sensory profile, were monitored at 18-week intervals for 18 months under conditions simulating a factory warehouse or a point of sale. RESULTS At the end of the storage period, more polyphenols were lost (64% and 87%) than vitamin E (5% and 14%) in cocoa mass and cocoa powder, respectively. Conversely, a greater loss in vitamin E (34% and 86%) than in polyphenols (19% and 47%) was shown in the hazelnut paste and gianduja chocolate, respectively. The sensory profiling of cocoa mass, cocoa powder, and hazelnut paste revealed increases in grittiness and astringency, as well as decreases in melting, bitterness, and toasted aroma. Moreover, in the hazelnut paste and gianduja chocolate, oiliness increased with a toasted and caramel aroma. Furthermore, dark chocolate was more gritty, acidic, and bitter. Milk chocolate lost its nutty aroma but maintained its sweetness and creaminess. CONCLUSIONS These results should contribute an important reference for companies and consumers, in order to preserve the antioxidants and understand how antioxidants and sensory properties change from the date of production until the best before date.
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Affiliation(s)
| | - Milena Lambri
- DiSTAS—Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
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20
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1676316] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dorota Ogrodowska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Waldemar Brandt
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Sylwester Czaplicki
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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21
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González‐Gómez D, Ayuso‐Yuste MC, Blanco‐Roque C, Bernalte‐García MJ. Optimization of enzyme‐assisted aqueous method for the extraction of oil from walnuts using response surface methodology. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14218] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- David González‐Gómez
- Departamento de Didáctica de las Ciencias Experimentales y las Matemáticas Universidad de Extremadura Badajoz Spain
| | - María Concepción Ayuso‐Yuste
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA) Badajoz Spain
| | - Carmen Blanco‐Roque
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX‐INTAEX) Badajoz Spain
| | - María Josefa Bernalte‐García
- Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain
- Instituto Universitario de Investigación de Recursos Agrarios (INURA) Badajoz Spain
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22
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Walnut paste: oxidative stability and effect of grape skin extract addition. Heliyon 2019; 5:e02506. [PMID: 31687596 PMCID: PMC6819819 DOI: 10.1016/j.heliyon.2019.e02506] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 08/19/2019] [Accepted: 09/18/2019] [Indexed: 11/21/2022] Open
Abstract
Walnut paste, obtained by roasting and grinding of kernels, was characterized and supplemented with encapsulated grape skin extract aiming to evaluate its potential effect on oxidative stability and/or antioxidant capacity. Based on the oxidation induction period in screening trials 5000 ppm (w/w) extract addition was selected as effective in inhibiting oxidation processes. Walnut paste with and without 5000 ppm grape skin extract were maintained for 15 days at 60 °C, simulating 2 year storage at 20 °C, based on an estimated activation energy of 80,327 kJ/mol for walnut lipid oxidation. Monitoring of data from peroxides, conjugated dienes and trienes, total phenolics, ABTS, ORAC, FRAP, and tocopherols values showed the deterioration of walnut paste started at the end of the observed period, even remaining below the threshold of unacceptability. Moreover, 5000 ppm extract addition did not prove to enhance oxidative stability nor antioxidant properties of the walnut paste. In the future, specific parameters of oxidation kinetics and antioxidant activity in the advanced phase of storage could be investigated.
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Drozińska E, Kanclerz A, Kurek MA. Microencapsulation of sea buckthorn oil with β-glucan from barley as coating material. Int J Biol Macromol 2019; 131:1014-1020. [DOI: 10.1016/j.ijbiomac.2019.03.150] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 02/26/2019] [Accepted: 03/21/2019] [Indexed: 01/16/2023]
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Sathasivam T, Muniyandy S, Chuah LH, Janarthanan P. Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Yildiz G, Ding J, Gaur S, Andrade J, Engeseth NE, Feng H. Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex. Int J Biol Macromol 2018; 114:935-941. [PMID: 29605255 DOI: 10.1016/j.ijbiomac.2018.03.175] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/25/2018] [Accepted: 03/28/2018] [Indexed: 01/22/2023]
Abstract
Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products. This study was conducted to examine the effect of wall materials on protection of DHA in canola oil against oxidation. A total of 4 wall materials including pea protein isolate (PPI), pea protein isolate - modified starch complex (PPI-MS), Tween 20, and SDS were used for microemulsion preparation with canola oil containing DHA. The freeze-dried powders were analyzed with respect to physicochemical characteristics, oxidative stability, and release properties. The results showed that the PPI-MS as a natural polymeric wall material exhibited similar or better encapsulation efficiency and acceptable level of peroxide value compared to the synthetic surfactants (Tween 20 and SDS). The utilization of protein-polysaccharide complexes enabled the incorporation of specific properties of each biopolymer to further improve emulsion stability for the production of capsules with improved oxidative stability.
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Affiliation(s)
- Gulcin Yildiz
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shashank Gaur
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Juan Andrade
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Nicki E Engeseth
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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Mohammed NK, Meor Hussin AS, Tan CP, Abdul Manap MY, Alhelli AM. Quality changes of microencapsulated Nigella sativa oil upon accelerated storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1371189] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nameer Khairullah Mohammed
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
- Department of Food Science and Biotechnology, College of Agriculture, University of Tikrit, Tikrit, Iraq
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Yazid Abdul Manap
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Amaal M Alhelli
- Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia
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Oliveira ÉR, Fernandes RVB, Botrel DA, Carmo EL, Borges SV, Queiroz F. Study of Different Wall Matrix Biopolymers on the Properties of Spray-Dried Pequi Oil and on the Stability of Bioactive Compounds. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2027-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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28
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Production of virgin coconut oil microcapsules from oil-in-water emulsion with supercritical carbon dioxide spray drying. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.07.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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de Campo C, dos Santos PP, Costa TMH, Paese K, Guterres SS, Rios ADO, Flôres SH. Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: Characterization and stability evaluation. Food Chem 2017; 234:1-9. [DOI: 10.1016/j.foodchem.2017.04.153] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 03/15/2017] [Accepted: 04/25/2017] [Indexed: 01/08/2023]
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30
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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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31
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Luna-Guevara J, Ochoa-Velasco C, Hernández-Carranza P, Guerrero-Beltrán J. Microencapsulation of walnut, peanut and pecan oils by spray drying. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.04.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1898-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh. Journal of Food Science and Technology 2017; 54:601-610. [PMID: 28298673 DOI: 10.1007/s13197-016-2472-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2016] [Accepted: 12/29/2016] [Indexed: 10/20/2022]
Abstract
Two different methods for single step transesterification from pig meat without fat extraction have been tested. Freeze-drying of the meat with and without anhydrous salt, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch procedure of fat extraction followed by transmethylation. The methods were tested on a complete sample set of biceps femoris of pig thigh, used for the production of dry-cured ham. The set was divided in three subgroups according to total fat content. Both derivatization protocols on freeze-dried pork muscle were proven to be a valid alternative to the Folch procedure for FAME analysis. Freeze-drying method offered several advantages in comparison with the Folch procedure, including a lower solvent requirement, and process temperature, as well as considerable saving of time. In freeze-drying, the addition of an anhydrous salt (Na2SO4) gave more friable samples which resulted in higher yields for some fatty acids, particularly evident in the case of tissues with high lipid content.
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Shamaei S, Seiiedlou SS, Aghbashlo M, Tsotsas E, Kharaghani A. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.11.011] [Citation(s) in RCA: 127] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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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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36
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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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37
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Lim WT, Nyam KL. Characteristics and controlled release behaviour of microencapsulated kenaf seed oil during in-vitro digestion. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Rodríguez J, Martín MJ, Ruiz MA, Clares B. Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.032] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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39
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Sánchez F, García F, Calvo P, Bernalte M, González-Gómez D. Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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40
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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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41
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Dietary Supplementation of Walnut Partially Reverses 1-Methyl-4-phenyl-1,2,3,6-tetrahydropyridine Induced Neurodegeneration in a Mouse Model of Parkinson’s Disease. Neurochem Res 2015; 40:1283-93. [DOI: 10.1007/s11064-015-1593-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 04/21/2015] [Accepted: 04/28/2015] [Indexed: 12/21/2022]
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42
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Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2014.10.031] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Sahin‐Nadeem H, Afşin Özen M. Physical properties and fatty acid composition of pomegranate seed oil microcapsules prepared by using starch derivatives/whey protein blends. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300355] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Hilal Sahin‐Nadeem
- Faculty of EngineeringDepartment of Food EngineeringAkdeniz University07059AntalyaTurkey
| | - Murat Afşin Özen
- Faculty of EngineeringDepartment of Food EngineeringAkdeniz University07059AntalyaTurkey
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44
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Naik A, Meda V, Lele SS. Freeze drying for microencapsulation of α‐linolenic acid rich oil: A functional ingredient from
Lepidium sativum
seeds. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300305] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Azza Naik
- Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia
| | - V. Meda
- Chemical and Biological Engineering DepartmentCollege of EngineeringUniversity of SaskatchewanSaskatoonCanada
| | - S. S. Lele
- Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia
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45
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Umesha SS, Monahar B, Naidu KA. Microencapsulation of α-linolenic acid-rich garden cress seed oil: Physical characteristics and oxidative stability. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300181] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- S. S. Umesha
- Department of Biochemistry and Nutrition; CSIR-Central Food Technological Research Institute (CFTRI); Mysore India
| | - B. Monahar
- Department of Food Engineering; CSIR-Central Food Technological Research Institute (CFTRI); Mysore India
| | - K. Akhilender Naidu
- Department of Biochemistry and Nutrition; CSIR-Central Food Technological Research Institute (CFTRI); Mysore India
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Ramakrishnan S, Ferrando M, Aceña-Muñoz L, Mestres M, De Lamo-Castellví S, Güell C. Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1187-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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47
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Tapia MI, Sánchez-Morgado JR, García-Parra J, Ramírez R, Hernández T, González-Gómez D. Comparative study of the nutritional and bioactive compounds content of four walnut (Juglans regia L.) cultivars. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.06.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Calvo P, Castaño AL, Lozano M, González-Gómez D. Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2689-2695. [PMID: 22505146 DOI: 10.1002/jsfa.5689] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2011] [Revised: 12/15/2011] [Accepted: 03/05/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra-virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to increase oil stability will be an important achievement. For this reason the main goal of this study was to assess the influence of the micro-encapsulation process on the ROO chemical composition and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant butyl hydroxytoluene were investigated in order to establish the most appropriate conditions to ensure no alteration of the refined olive oil chemical characteristics. RESULTS The optimised methodology exhibited high encapsulation yield (>98%), with micro-encapsulation efficiency ranging from 35 to 69% according to the nature of the wall components. The encapsulation process slightly altered the chemical composition of the olive oil and protected the oxidative stability for at least 11 months when protein components were included as wall components. CONCLUSION It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro-encapsulated olive oil regardless the use of antioxidant additives.
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Affiliation(s)
- Patricia Calvo
- HORTOFRUENOL Research Group, Technological Institute of Food and Agriculture (INTAEX), Junta de Extremadura, Badajoz, Spain
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49
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Calvo P, Lozano M, Espinosa-Mansilla A, González-Gómez D. In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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50
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Lee MRF, Tweed JKS, Kim EJ, Scollan ND. Beef, chicken and lamb fatty acid analysis--a simplified direct bimethylation procedure using freeze-dried material. Meat Sci 2012; 92:863-6. [PMID: 22749429 DOI: 10.1016/j.meatsci.2012.06.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2012] [Revised: 06/01/2012] [Accepted: 06/09/2012] [Indexed: 10/28/2022]
Abstract
When fractionation of meat lipids is not required, procedures such as saponification can be used to extract total fatty acids, reducing reliance on toxic organic compounds. However, saponification of muscle fatty acids is laborious, and requires extended heating times, and a second methylation step to convert the extracted fatty acids to fatty acid methyl esters prior to gas chromatography. Therefore the development of a more rapid direct methylation procedure would be of merit. The use of freeze-dried material for analysis is common and allows for greater homogenisation of the sample. The present study investigated the potential of using freeze-dried muscle samples and a direct bimethylation to analyse total fatty acids of meat (beef, chicken and lamb) in comparison with a saponification procedure followed by bimethylation. Both methods compared favourably for all major fatty acids measured. There was a minor difference in relation to the C18:1 trans 10 isomer with a greater (P<0.05) recovery with saponification. However, numerically the difference was small and likely as a result of approaching the limits of isomer identification by single column gas chromatography. Differences (P<0.001) between species were found for all fatty acids measured with no interaction effects. The described technique offers a simplified, quick and reliable alternative to saponification to analyse total fatty acids from muscle samples.
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Affiliation(s)
- M R F Lee
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK.
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