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Rahmani-Manglano NE, Guadix EM, Jacobsen C, García-Moreno PJ. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying. Antioxidants (Basel) 2023; 12:antiox12020266. [PMID: 36829825 PMCID: PMC9952345 DOI: 10.3390/antiox12020266] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/17/2023] [Accepted: 01/20/2023] [Indexed: 01/26/2023] Open
Abstract
The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents (e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed capsules had the lowest EE values (EE = 53-59%), resulting in the lowest oxidative stability, although the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution. The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented high oxidative stability during storage, as confirmed by the low concentration of selected volatiles (e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most oxidized after production due to the emulsification process and the longer processing time.
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Affiliation(s)
- Nor E. Rahmani-Manglano
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
| | - Emilia M. Guadix
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | - Pedro J. García-Moreno
- Department of Chemical Engineering, University of Granada, 18071 Granada, Spain
- Correspondence: (N.E.R.-M.); (P.J.G.-M.)
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Najafi Z, Bildik F, Şahin-Yeşilçubuk N, Altay F. Enhancing oxidative stability of encapsulated echium oil by incorporation of saffron extract loaded nanoliposomes into electrospun pullulan-pea protein isolate-pectin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Dierings de Souza EJ, Kringel DH, Guerra Dias AR, da Rosa Zavareze E. Polysaccharides as wall material for the encapsulation of essential oils by electrospun technique. Carbohydr Polym 2021; 265:118068. [PMID: 33966832 DOI: 10.1016/j.carbpol.2021.118068] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 04/05/2021] [Accepted: 04/08/2021] [Indexed: 12/25/2022]
Abstract
Electrospinning is a versatile, inexpensive and reliable technique for the synthesis of nanometric fibers or particles from polymeric solutions, under a high voltage electric field. The use of natural polysaccharides such as starch, chitosan, pectin, alginate, pullulan, cellulose and dextran as polymeric materials allows the formation of biodegradable fibers and capsules. Bioactive compounds extracted from natural sources, such as essential oils, have been widely studied due to their antioxidant, antimicrobial and antifungal properties. The combination of natural polymers and the electrospinning technique allows the production of structures capable of incorporating these bioactive compounds, which are highly sensitive to degradation reactions. This review describes several approaches to the development of nanofibers and nanocapsules from polysaccharides and the possibility of incorporating hydrophobic compounds, such as essential oils. The review also discusses the use of electrosprayed products incorporated with essential oils for direct application in food or for use as active food packaging.
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Affiliation(s)
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
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Prieto C, Lagaron JM. Nanodroplets of Docosahexaenoic Acid-Enriched Algae Oil Encapsulated within Microparticles of Hydrocolloids by Emulsion Electrospraying Assisted by Pressurized Gas. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E270. [PMID: 32041108 PMCID: PMC7075155 DOI: 10.3390/nano10020270] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 12/17/2022]
Abstract
Long chain polyunsaturated omega-3 fatty acids (PUFAs), namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are important functional ingredients due to their well-documented health benefits, but highly susceptible to oxidation. One of the most promising approaches to preserve bioactives is their encapsulation within protective matrices. In this paper, an innovative high throughput encapsulation technique termed as emulsion electrospraying assisted by pressurized gas (EAPG) was used to encapsulate at room temperature nanodroplets of algae oil into two food hydrocolloids, whey protein concentrate and maltodextrin. Spherical encapsulating particles with sizes around 5 µm were obtained, where the oil was homogeneously distributed in nanometric cavities with sizes below 300 nm. Peroxide values under 5 meq/kg, demonstrated that the oil did not suffer from oxidation during the encapsulation process carried out at room temperature. An accelerated stability assay against oxidation under strong UV light was performed to check the protective capacity of the different encapsulating materials. While particles made from whey protein concentrate showed good oxidative stability, particles made from maltodextrin were more susceptible to secondary oxidation, as determined by a methodology put forward in this study based on ATR-FTIR spectroscopy. Further organoleptic testing performed with the encapsulates in a model food product, i.e., milk powder, suggested that the lowest organoleptic impact was seen for the encapsulates made from whey protein concentrate. The obtained results demonstrate the potential of the EAPG technology using whey protein concentrate as the encapsulating matrix, for the stabilization of sensitive bioactive compounds.
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Affiliation(s)
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC). Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
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Jacobsen C, García-Moreno PJ, Mendes AC, Mateiu RV, Chronakis IS. Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food. Annu Rev Food Sci Technol 2019; 9:525-549. [PMID: 29400995 DOI: 10.1146/annurev-food-030117-012348] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Spray drying is one of the most commonly used encapsulation techniques in the food industry, but it uses high temperature, which can lead to decomposition of the bioactive compounds. Recently, alternative technologies such as electrospraying and electrospinning have received increasing attention. This review presents the principles of electrohydrodynamic processes for the production of nano-microstructures (NMSs) containing bioactive compounds. It provides an overview of the current use of this technology for encapsulation of bioactive compounds and discusses the future potential of the technology. Finally, the review discusses advanced microscopy techniques to study the morphology of NMSs.
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Affiliation(s)
- Charlotte Jacobsen
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Pedro J García-Moreno
- Research Group for Bioactives-Analysis and Application, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark;
| | - Ana C Mendes
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
| | - Ramona V Mateiu
- Center for Electron Nanoscopy, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark
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Lim LT, Mendes AC, Chronakis IS. Electrospinning and electrospraying technologies for food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:167-234. [PMID: 31151724 DOI: 10.1016/bs.afnr.2019.02.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Electrospinning and electrospraying are versatile techniques for the production of nano- to micro-scale fibers and particles. Over the past 2 decades, significant progresses have been made to advance the fundamental understandings of these electrohydrodynamic processes. Researchers have investigated different polymeric and non-polymeric substrates for producing submicron electrospun/electrosprayed materials of unique morphologies and physicochemical properties. This chapter provides an overview on the basic principles of electrospinning and electrospraying, highlighting the effects of key processing and solution parameters. Electrohydrodynamic phenomena of edible substrates, including polysaccharides (xanthan, alginate, starch, cyclodextrin, pullulan, dextran, modified celluloses, and chitosan), proteins (zein, what gluten, whey protein, soy protein, gelatin, etc.), and phospholipids are reviewed. Selected examples are presented on how ultrafine fibers and particles derived from these substrates are being exploited for food and nutraceutical applications. Finally, the challenges and opportunities of the electrostatic methods are discussed.
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Affiliation(s)
- Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
| | - Ana C Mendes
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
| | - Ioannis S Chronakis
- Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark
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Hermund D, Jacobsen C, Chronakis IS, Pelayo A, Yu S, Busolo M, Lagaron JM, Jónsdóttir R, Kristinsson HG, Akoh CC, García‐Moreno PJ. Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800396] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ditte Hermund
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Ioannis S. Chronakis
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Andres Pelayo
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - Sen Yu
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
| | - María Busolo
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
- Bioinicia S.L.Valencia 46980Spain
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, IATA‐CSICValencia 46980Spain
| | | | | | - Casimir C. Akoh
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
- Department of Food Science and Technology, University of GeorgiaAthens 30602GAUSA
| | - Pedro J. García‐Moreno
- Division of Food Technology, National Food Institute, Technical University of DenmarkKongens Lyngby 2800Denmark
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Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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