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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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Arazo-Rusindo M, Reaño G, Pérez-Bravo F, Castillo-Valenzuela O, Benavides-Valenzuela S, Zúñiga RN, Mariotti-Celis MS. Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Montoya-Yepes DF, Jiménez-Rodríguez AA, Aldana-Porras AE, Velásquez-Holguin LF, Méndez-Arteaga JJ, Murillo-Arango W. Starches in the encapsulation of plant active ingredients: state of the art and research trends. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04724-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
AbstractAs a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.
Graphical abstract
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Mesquita Magalhães Costa A, Rachel Antunes Gaspar B, Calado V, Valeriano Tonon R, Guedes Torres A. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffè latte beverage. Food Chem 2022; 381:132199. [PMID: 35121320 DOI: 10.1016/j.foodchem.2022.132199] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 11/16/2022]
Abstract
Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles' structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.
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Affiliation(s)
- André Mesquita Magalhães Costa
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Bruna Rachel Antunes Gaspar
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Verônica Calado
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
| | | | - Alexandre Guedes Torres
- Laboratório de Bioquímica Nutricional e de Alimentos and Laboratório de Bioquímica de Lipídios e Lipidômica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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Kori AH, Mahesar SA, Khaskheli AR, Sherazi STH, Laghari ZH, Panhwar T, Otho AA. Effect of Wall Material and Inlet Drying Temperature on Microencapsulation and Oxidative Stability of Pomegranate Seed Oil Using Spray Drying. J Oleo Sci 2022; 71:31-41. [PMID: 35013037 DOI: 10.5650/jos.ess21105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pomegranate seed oil is a highly unsaturated fatty acid and liable to be oxidized; hence, oil was encapsulated to protect its bioactive materials and increase shelf life with the most common spray drying technique. Whey protein (WP) alone and in combination with Maltodextrin (MD) in the ratio 1:4 weight was utilized. Feed emulsion, droplet size, encapsulation efficiency (EE), moisture, bulk density, powder morphology, particle size, hygroscopicity, and solubility were also analyzed. The spray drying conditions were applied: inlet temperature 125 to 150°C and outlet 60 to 67°C, airflow rate 40-42 m3/mint, feed rate 5.2 g/m, and pump rate 40%. The shape of particles was spherical and round with dents on their surface. After encapsulation, the oxidative stability was monitored at 60°C for 15 days (8 h daily). The smaller droplet size of the emulsion was obtained at 35% total solid contents. WP alone showed better EE (90%) and oxidative stability than the combination of WP and MD as wall materials.
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Affiliation(s)
- Abdul Hammed Kori
- National Centre of Excellence in Analytical Chemistry, University of Sindh
| | | | | | | | | | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry, University of Sindh
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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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7
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Costa AM, Moretti LK, Simões G, Silva KA, Calado V, Tonon RV, Torres AG. Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109519] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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8
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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9
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Effect of Pomegranate Juice on Characteristics and Oxidative Stability of Microencapsulated Pomegranate Seed Oil Using Spray Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02325-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Guo Y, Bao YH, Chai YY. Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2793-2801. [PMID: 30430591 DOI: 10.1002/jsfa.9488] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 10/17/2018] [Accepted: 11/09/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, lipid peroxidation-inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yang Guo
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yi-Hong Bao
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yang-Yang Chai
- College of Forestry, Northeast Forestry University, Harbin, China
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Timilsena YP, Vongsvivut J, Tobin MJ, Adhikari R, Barrow C, Adhikari B. Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy. Food Chem 2019; 275:457-466. [DOI: 10.1016/j.foodchem.2018.09.043] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/15/2018] [Accepted: 09/07/2018] [Indexed: 12/21/2022]
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12
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Tsali A, Goula AM. Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.09.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Adu‐Frimpong M, Omari‐Siaw E, Mukhtar YM, Xu X, Yu J. Formulation of Pomegranate Seed Oil: A Promising Approach of Improving Stability and Health‐Promoting Properties. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800177] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Michael Adu‐Frimpong
- Department of Pharmaceutics and Tissue EngineeringJiangsu University301 Xuefu Road, 212001ZhenjiangChina
| | - Emmanuel Omari‐Siaw
- Dr. E. Omari‐SiawDepartment of Pharmaceutical SciencesKumasi Technical UniversityKumasiGhana
| | - Yusif Mohammed Mukhtar
- Department of Pharmaceutics and Tissue EngineeringJiangsu University301 Xuefu Road, 212001ZhenjiangChina
| | - Ximing Xu
- Department of Pharmaceutics and Tissue EngineeringJiangsu University301 Xuefu Road, 212001ZhenjiangChina
| | - Jiangnan Yu
- Department of Pharmaceutics and Tissue EngineeringJiangsu University301 Xuefu Road, 212001ZhenjiangChina
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15
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The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9822-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Nale Z, Tontul I, Aşçi Arslan A, Sahin Nadeem H, Kucukcetin A. Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12402] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Nale
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
| | - Ismail Tontul
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
- Department of Food Engineering; Faculty of Engineering and Architecture; Necmettin Erbakan University; 42050 Konya Turkey
| | - Ayşe Aşçi Arslan
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
| | - Hilal Sahin Nadeem
- Department of Food Engineering; Faculty of Engineering; Adnan Menderes University; 09100 Aydın Turkey
| | - Ahmet Kucukcetin
- Department of Food Engineering; Faculty of Engineering; Akdeniz University; 07059 Antalya Turkey
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Bustamante A, Hinojosa A, Robert P, Escalona V. Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum
var. Wonderful) residues. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13422] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Andrés Bustamante
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Andrea Hinojosa
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química; Facultad de Ciencias Químicas y Farmacéuticas; Universidad de Chile; Santiago Chile
| | - Víctor Escalona
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
- Departamento de Producción Agrícola; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
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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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Lacerda ECQ, Calado VMDA, Monteiro M, Finotelli PV, Torres AG, Perrone D. Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles. Carbohydr Polym 2016; 151:500-510. [DOI: 10.1016/j.carbpol.2016.05.093] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 05/24/2016] [Accepted: 05/25/2016] [Indexed: 01/20/2023]
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Timilsena YP, Adhikari R, Barrow CJ, Adhikari B. Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates. Int J Biol Macromol 2016; 91:347-57. [PMID: 27212219 DOI: 10.1016/j.ijbiomac.2016.05.058] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 05/12/2016] [Accepted: 05/14/2016] [Indexed: 11/24/2022]
Abstract
Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10meq O2/kg oil during 30 days of storage.
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Affiliation(s)
- Yakindra Prasad Timilsena
- School of Applied Sciences, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing Flagship, Clayton South, VIC 3169, Australia
| | - Raju Adhikari
- CSIRO Manufacturing Flagship, Clayton South, VIC 3169, Australia
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC 3217, Australia
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing Flagship, Clayton South, VIC 3169, Australia.
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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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