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Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [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: 12/01/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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2
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Silva GS, Gomes MHG, de Carvalho LM, Abreu TL, Dos Santos Lima M, Madruga MS, Kurozawa LE, Bezerra TKA. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract. Food Chem 2024; 434:137435. [PMID: 37713755 DOI: 10.1016/j.foodchem.2023.137435] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/15/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.
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Affiliation(s)
- Gezaildo Santos Silva
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Thaianaly Leite Abreu
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil.
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
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3
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Almeida RF, Gomes MHG, Kurozawa LE. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. Food Res Int 2023; 172:113237. [PMID: 37689965 DOI: 10.1016/j.foodres.2023.113237] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 09/11/2023]
Abstract
Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.
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Affiliation(s)
- Rafael Fernandes Almeida
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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4
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English M, Okagu OD, Stephens K, Goertzen A, Udenigwe CC. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications. Front Nutr 2023; 10:1019211. [PMID: 36937359 PMCID: PMC10017510 DOI: 10.3389/fnut.2023.1019211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.
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Affiliation(s)
- Marcia English
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
- *Correspondence: Marcia English,
| | - Ogadimma Desmond Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
| | - Kristen Stephens
- Human Nutrition, Saint Francis Xavier University, Antigonish, NS, Canada
| | - Alex Goertzen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Chibuike C. Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada
- Chibuike C. Udenigwe,
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5
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Peng Q, Meng Z, Luo Z, Duan H, Ramaswamy HS, Wang C. Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil ( Citrus aurantium var. dulcis). Foods 2022; 12:foods12010116. [PMID: 36613332 PMCID: PMC9818162 DOI: 10.3390/foods12010116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.
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Affiliation(s)
- Qun Peng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyi Meng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyang Luo
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, Canada
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-139-2880-4336
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6
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Yan C, Kim SR, Ruiz DR, Farmer JR. Microencapsulation for Food Applications: A Review. ACS APPLIED BIO MATERIALS 2022; 5:5497-5512. [PMID: 36395471 DOI: 10.1021/acsabm.2c00673] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.
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Affiliation(s)
- Cuie Yan
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Sang-Ryoung Kim
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Daniela R Ruiz
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
| | - Jordan R Farmer
- Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States
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7
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Xiao Z, Xia J, Zhao Q, Niu Y, Zhao D. Maltodextrin as wall material for microcapsules: A review. Carbohydr Polym 2022; 298:120113. [DOI: 10.1016/j.carbpol.2022.120113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 08/22/2022] [Accepted: 09/11/2022] [Indexed: 11/02/2022]
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8
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Carpentier V, Goumont R, Guillou N, Ravel B. Anti-plasticizing effect of 1,2-propanediol in melt-extruded polysaccharide/sucrose blends. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03352-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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9
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Linke A, Teichmann H, Kohlus R. Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Impact of powder and matrix properties. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability. Curr Res Food Sci 2022; 5:878-885. [PMID: 35647558 PMCID: PMC9136181 DOI: 10.1016/j.crfs.2022.05.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 05/03/2022] [Accepted: 05/08/2022] [Indexed: 11/21/2022] Open
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11
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Kanwal S, Rehman MHU, Hussain A, Nadeem M, Abbas F, Akram M, Inayat M, Sughra F, Ali K. Development of chitosan based microencapsulated spray dried powder of tuna fish oil: oil load impact and oxidative stability. BRAZ J BIOL 2021; 84:e254010. [PMID: 34730703 DOI: 10.1590/1519-6984.254010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 08/20/2021] [Indexed: 11/22/2022] Open
Abstract
The impact of fish oil concentration on the oxidative stability of microcapsules through the spray drying process using chitosan and maltodextrin as wall material was studied. Emulsions were prepared with different Tuna fish oil (TFO) content (TFO-10%, TFO20%, TF030% TF0-40%) while wall material concentration was kept constant. Microencapsulated powder resulting from emulsion prepared with high fish oil load have high moisture content, wettability, total oil and low encapsulation efficiency, hygroscopicity and bulk tapped density. Oxidative stability was evaluated periodically by placing microcapsules at room temperature. Microcapsules prepared with TFO-10% presented high oxidative stability in terms of peroxide value (2.94±0.04) and anisidine value (1.54±0.02) after 30 days of storage. It was concluded that optimal amounts of fish oil for microencapsulation are 10% and 20% using chitosan and maltodextrin that extended its shelf life during study period.
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Affiliation(s)
- S Kanwal
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Hafeez-Ur Rehman
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - A Hussain
- University of Veterinary & Animal Sciences, Department of Wildlife & Ecology, Lahore, Pakistan
| | - M Nadeem
- University of Veterinary and Animal Sciences, Department of Dairy Technology, Lahore, Pakistan
| | - F Abbas
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Akram
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - M Inayat
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - F Sughra
- University of Veterinary and Animal Sciences, Department of Fisheries and Aquaculture, Lahore, Pakistan
| | - K Ali
- University of Veterinary & Animal Sciences, Department of Wildlife & Ecology, Lahore, Pakistan
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12
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Kak A, Parhi A, Rasco BA, Tang J, Sablani SS. Improving the oxygen barrier of microcapsules using cellulose nanofibres. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atisheel Kak
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Ashutos Parhi
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Barbara A. Rasco
- College of Agriculture and Natural Resources University of Wyoming 1000 E. University Laramie WY 82072 USA
| | - Juming Tang
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
| | - Shyam S. Sablani
- Department of Biological Systems Engineering Washington State University 1935 E. Grimes Way Pullman WA 99164‐6120 USA
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13
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Spray dried nanoemulsions loaded with curcumin, resveratrol, and borage seed oil: The role of two different modified starches as encapsulating materials. Int J Biol Macromol 2021; 186:820-828. [PMID: 34280445 DOI: 10.1016/j.ijbiomac.2021.07.076] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/03/2021] [Accepted: 07/12/2021] [Indexed: 12/21/2022]
Abstract
Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratrol (RES) and curcumin (CUR), which were further spray dried to obtain powders. The fabricated microcapsules loaded with BSO, RES, and CUR displayed excellent dissolution performance, high encapsulation efficiency (≈93.05%) as well as semi-spherical shape, revealed via scanning electron microscopy (SEM). We also evaluated the impact of storage time (4 weeks) and temperature (40 °C) on the physicochemical characterization of OSA-MS coated microcapsules. Microcapsules coated with HCP exhibited greater oxidative stability, lower water activity and moisture contents rather than PUG coated microcapsules during storage because of its good film-forming properties. Addition of CUR enhanced the oxidative stability and retention of bioactive compounds. HCP microcapsules loaded with BSO + RES + CUR presented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). Our findings showed that CUR acted as an antioxidant agent; also, lower molecular weight OSA-MS as wall material could be used for the entrapment of bioactive compounds and promotion of innovative food products.
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14
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Linke A, Teichmann H, Kohlus R. Simulation of the oxidation of microencapsulated oil based on oxygen distribution – Model setup and validation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Paulo BB, Alvim ID, Reineccius G, Prata AS. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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16
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Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2019.105472] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Hinnenkamp C, Reineccius G, Ismail BP. Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein. J Dairy Sci 2021; 104:6472-6486. [PMID: 33773781 DOI: 10.3168/jds.2020-19880] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Accepted: 02/06/2021] [Indexed: 11/19/2022]
Abstract
The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.
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Affiliation(s)
- Chelsey Hinnenkamp
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Gary Reineccius
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
| | - Baraem P Ismail
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108.
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18
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The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03670-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Schultz M. Flavour Delivery. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Desiccation-tolerant fungal blastospores: From production to application. CURRENT RESEARCH IN BIOTECHNOLOGY 2021. [DOI: 10.1016/j.crbiot.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Cáceres D, Giménez B, Márquez-Ruiz G, Holgado F, Vergara C, Romero-Hasler P, Soto-Bustamante E, Robert P. Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability. Antioxidants (Basel) 2020; 9:E1272. [PMID: 33327590 PMCID: PMC7765012 DOI: 10.3390/antiox9121272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 11/28/2020] [Accepted: 12/05/2020] [Indexed: 11/16/2022] Open
Abstract
Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.56 h) and POW-C(AA)/SA(AA) (2.60 h) microparticles showed higher induction period than POW-C/SA(AA) (1.17 h), and lower formation of triacylglycerol dimers and polymers during storage (40 °C). Therefore, AA located in the inner infeed improved the oxidative stability of encapsulated PWO by removing the residual oxygen. AA in the SA outer layer did not improve the oxidative stability of encapsulated PWO since oxygen diffusion through the microparticles was limited and/or AA weakened the SA layer structure. The specific-location of AA (inner infeed) is a strategy to obtain stable spray-dried polyunsaturated oil-based microparticles for the design of foods enriched with omega-3 fatty acids.
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Affiliation(s)
- Denisse Cáceres
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;
| | - Begoña Giménez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Av. Ecuador 3769, Estación Central, Santiago 9170124, Chile;
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (G.M.-R.); (F.H.)
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Nováis 10, 28040 Madrid, Spain; (G.M.-R.); (F.H.)
| | - Cristina Vergara
- Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago Chile, Av. Santa Rosa 11610, La Pintana, Santiago 8831314, Chile;
| | - Patricio Romero-Hasler
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (P.R.-H.); (E.S.-B.)
| | - Eduardo Soto-Bustamante
- Departamento de Química Orgánica y Fisicoquímica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (P.R.-H.); (E.S.-B.)
| | - Paz Robert
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile;
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22
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Perinelli DR, Palmieri GF, Cespi M, Bonacucina G. Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update. Molecules 2020; 25:E5878. [PMID: 33322621 PMCID: PMC7763935 DOI: 10.3390/molecules25245878] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 12/12/2022] Open
Abstract
Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.
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Affiliation(s)
- Diego Romano Perinelli
- School of Pharmacy, University of Camerino, Via Gentile III da Varano, 62032 Camerino, Italy; (G.F.P.); (M.C.); (G.B.)
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23
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Zanin RC, Smrke S, Kurozawa LE, Yamashita F, Yeretzian C. Modulation of aroma release of instant coffees through microparticles of roasted coffee oil. Food Chem 2020; 341:128193. [PMID: 33027753 DOI: 10.1016/j.foodchem.2020.128193] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/16/2022]
Abstract
We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics.
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Affiliation(s)
- Rodolfo Campos Zanin
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Samo Smrke
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP 13083-862, Brazil.
| | - Fabio Yamashita
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, P O Box 10011, 86057-970, Londrina, PR, Brazil.
| | - Chahan Yeretzian
- Zurich University of Applied Sciences, Institute of Chemistry and Biotechnology, Coffee Excellence Center 8820 Wädenswil, Switzerland.
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24
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Linke A, Weiss J, Kohlus R. Impact of the oil load on the oxidation of microencapsulated oil powders. Food Chem 2020; 341:128153. [PMID: 33027754 DOI: 10.1016/j.foodchem.2020.128153] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 09/16/2020] [Accepted: 09/18/2020] [Indexed: 11/18/2022]
Abstract
The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50-80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.
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Affiliation(s)
- Annika Linke
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- University of Hohenheim, Food Physics and Meat Science, Garbenstr. 25, 70599 Stuttgart, Germany
| | - Reinhard Kohlus
- University of Hohenheim, Process Engineering and Food Powders, Garbenstr. 25, 70599 Stuttgart, Germany
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25
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Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03545-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
AbstractMicroencapsulation of oxidation sensitive oils aims to separate lipids from the environmental oxygen by embedding oil droplets in a solid matrix, which builds a physical barrier. Some oil droplets are not fully incorporated and are in contact with the powder surface generating surface oil. It is proposed that the probability of oil droplets being in contact with the particle surface increases with the oil droplet size. The aim of the study is to investigate the impact of the oil droplet size on the encapsulation efficiency (EE). Two sets of feed emulsions differing in the applied homogenization pressure and in the protein to oil ratio were spray dried using a pilot plant spray dryer. The oil droplet size of the emulsion was determined by static light scattering (SLS). In addition, nuclear magnetic resonance (NMR) was used to measure the d3,2 of oil droplets in the emulsion and in the powder before and after surface oil removal. Encapsulates were analyzed regarding aw, moisture content, particle size, oil load and EE. The oil droplet size in the emulsion decreased with increasing protein to oil ratio as well as with the homogenization pressure. Large oil droplets and in particular droplet clusters resulted in more non-encapsulated oil. The experimentally determined EE was in accordance with the theoretical one, calculated based on the droplet and particle diameter. For emulsions with a diameter > 1 µm, the d3,2 decreased in the powder and further by removing the surface oil, which was related to the deformation of oil droplets contributing to the non-encapsulated oil.
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26
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Linke A, Linke T, Kohlus R. Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900381] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Annika Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Tobias Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
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27
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Linke A, Hinrichs J, Kohlus R. Impact of the powder particle size on the oxidative stability of microencapsulated oil. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.01.077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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28
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Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying. Processes (Basel) 2020. [DOI: 10.3390/pr8020172] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40–100 °C) and oven heating (150–200 °C) in comparison to non-encapsulated samples. The minimum possible encapsulation rate ranged from 26.75 to 52.23%. A reasonable thermal stability was observed after water bath heating with regard to 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging activity. On the other hand, the increase in oven heating temperature caused significant alterations compared with the control samples (p < 0.05). The encapsulated particles subjected to oven heating at 170 °C demonstrated serious collapse. The DPPH scavenging activity of non-encapsulated curcumin was significantly reduced (p < 0.05) from 48.94% ± 3.72% (control, 0 °C) to 40.42% ± 2.23% (oven heating, 160 °C); however, remained stable for the encapsulated samples (51.18% ± 4.86%–50.02% ± 1.79%) without significant difference (p < 0.05). The ABTS scavenging activity was promoted as a function of the oven heating temperature. Both DPPH and ABTS free radical scavenging activities remained stable after water bath. Nevertheless, the color of microencapsulated curcumin was better preserved in comparison to the controls.
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29
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Linke A, Hinrichs J, Kohlus R. Impact of the oil droplet size on the oxidative stability of microencapsulated oil. J Microencapsul 2020; 37:170-181. [DOI: 10.1080/02652048.2020.1713243] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Annika Linke
- Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany
| | - Jörg Hinrichs
- Soft Matter Science and Dairy Technology, University of Hohenheim, Stuttgart, Germany
| | - Reinhard Kohlus
- Food Powders and Engineering, University of Hohenheim, Stuttgart, Germany
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30
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Linke A, Weiss J, Kohlus R. Oxidation rate of the non-encapsulated- and encapsulated oil and their contribution to the overall oxidation of microencapsulated fish oil particles. Food Res Int 2020; 127:108705. [DOI: 10.1016/j.foodres.2019.108705] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 09/20/2019] [Accepted: 09/21/2019] [Indexed: 11/30/2022]
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31
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Assessing the Vacuum Spray Drying Effects on the Properties of Orange Essential Oil Microparticles. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02355-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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32
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Chua JCL, Hale JDF, Silcock P, Bremer PJ. Bacterial survival and adhesion for formulating new oral probiotic foods. Crit Rev Food Sci Nutr 2019; 60:2926-2937. [PMID: 31556313 DOI: 10.1080/10408398.2019.1669528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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Affiliation(s)
- Jonathan C L Chua
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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33
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Holgado F, Márquez‐Ruiz G, Victoria Ruiz‐Méndez M, Velasco J. Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14369] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Francisca Holgado
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - Gloria Márquez‐Ruiz
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de Ciencia y Tecnología de Alimentos y Nutrición c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - María Victoria Ruiz‐Méndez
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
| | - Joaquín Velasco
- Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Campus Universidad Pablo de Olavide, Ctra. de Utrera km 1 E‐41013 Sevilla Spain
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35
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Hughes DJ, Bönisch GB, Zwick T, Schäfer C, Tedeschi C, Leuenberger B, Martini F, Mencarini G, Geppi M, Alam MA, Ubbink J. Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior. Carbohydr Polym 2018; 199:1-10. [DOI: 10.1016/j.carbpol.2018.06.056] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 05/17/2018] [Accepted: 06/13/2018] [Indexed: 10/28/2022]
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36
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Sepelevs I, Stepanova V, Galoburda R. Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques. POL J FOOD NUTR SCI 2018. [DOI: 10.1515/pjfns-2018-0006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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37
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Sharif HR, Goff HD, Majeed H, Shamoon M, Liu F, Nsor-Atindana J, Haider J, Liang R, Zhong F. Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Release studies of trans-anethole from β-cyclodextrin solid inclusion complexes by Multiple Headspace Extraction. Carbohydr Polym 2016; 151:1245-1250. [PMID: 27474677 DOI: 10.1016/j.carbpol.2016.06.079] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 06/06/2016] [Accepted: 06/17/2016] [Indexed: 11/21/2022]
Abstract
This study aimed to evaluate the effect of the preparation method, temperature and humidity on the release of aroma from β-cyclodextrin (β-CD) solid inclusion complexes (IC). Therefore β-CD/trans-anethole (β-CD/AN) IC were prepared by freeze-drying (FD) and co-precipitation coupled to FD (Cop-FD). Release experiments were performed at various temperatures and relative humidities (RH). Multiple headspace extraction-gas chromatography (MHE) was used to determine the loading capacity (LC) and encapsulation efficiency (EE%) and perform release studies. Results underlined that the quantification of encapsulated AN by MHE requires the IC dissolution. The release of AN was accelerated by increases in RH and temperature. However, it was quite negligible below 75% RH. The release behavior of AN was well simulated by Avrami's equation. Cop-FD IC retained more efficiently AN and the release depended on the preparation method and treatment conditions. Thus, the preparation method could be chosen based on the application.
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