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Chaabane D, Mirmazloum I, Yakdhane A, Ayari E, Albert K, Vatai G, Ladányi M, Koris A, Nath A. Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process. Bioengineering (Basel) 2023; 10:657. [PMID: 37370587 DOI: 10.3390/bioengineering10060657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.
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Affiliation(s)
- Donia Chaabane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Iman Mirmazloum
- Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Asma Yakdhane
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Emna Ayari
- Department of Refrigeration and Livestock Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Krisztina Albert
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Gyula Vatai
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
| | - Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi Str. 44, HU-1118 Budapest, Hungary
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Arya P, Kumar P. Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization. Steroids 2023; 194:109218. [PMID: 36893828 DOI: 10.1016/j.steroids.2023.109218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/22/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.
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Affiliation(s)
- Prajya Arya
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India.
| | - Pradyuman Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India
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3
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Li Z, Kong H, Li Z, Gu Z, Ban X, Hong Y, Cheng L, Li C. Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances. Compr Rev Food Sci Food Saf 2023; 22:1597-1612. [PMID: 36789798 DOI: 10.1111/1541-4337.13122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 01/15/2023] [Accepted: 01/25/2023] [Indexed: 02/16/2023]
Abstract
Starch-based sugars are an important group of starch derivatives used in food, medicine, chemistry, and other fields. The production of starch sugars involves starch liquefaction and saccharification processes. The production cost of starch sugars can be reduced by increasing the initial concentration of starch slurry. However, the usage of the highly concentrated starch slurry is characterized by challenges such as low reaction efficiency and poor product performance during the liquefaction and saccharification processes. In this study, we endeavored to provide a reference guide for improving high-concentration starch sugar production. Thus, we reviewed the effects of substrate concentration on the starch sugar production process and summarized several potential strategies. These regulation strategies, such as physical field pretreatment, complex enzyme-assisted, and temperature control, can significantly increase the starch concentration and mitigate the challenges of using highly concentrated starch slurry. We believe that highly concentrated starch sugar production will achieve a qualitative leap in the future. This review provides theoretical guidance and highlights the importance of high concentration in starch-based sugar production. Further studies are needed to explore the fine structure and enzyme attack mode during the liquefaction and saccharification processes to regulate the production of more targeted products.
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Affiliation(s)
- Zexi Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haocun Kong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaofeng Ban
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yan Hong
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Li Cheng
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Caiming Li
- Key Laboratory of Synergetic and Biological Colloids, Ministry of Education, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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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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Nadali N, Pahlevanlo A, Sarabi-Jamab M, Balandari A. Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice ( Berberis vulgaris L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2855-2866. [PMID: 35734122 PMCID: PMC9206958 DOI: 10.1007/s13197-021-05308-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2020] [Accepted: 10/26/2021] [Indexed: 06/15/2023]
Abstract
Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice (Berberis vulgaris L.) was powdered using 12% (w/v) maltodextrin with 4-7 and 16.5-19.5 dextrose equivalents (DEs) at two different inlet temperatures at 130 and 150 °C. Moisture content, bulk density, hygroscopicity, color, total anthocyanin content (TAC), microstructure, glass transition temperature and the X-ray diffraction of the prepared powders were investigated. The inlet temperatures and the utilization of maltodextrin with different DEs as the carrier agent, had different effects on the physicochemical properties of the prepared powders. By increasing the inlet temperature, the moisture content decreased while hygroscopicity increased. At inlet temperature of 130 °C, powders prepared with lower maltodextrin DEs had higher moisture content and bulk density, but lower hygroscopicity (p < 0.05). The SEM result demonstrated that, a decrease in color of the powder by increasing the inlet temperature. Darker particles with higher a* values and total anthocyanin contents (4.68 mg/g) were obtained when a larger amount of maltodextrin with lower DEs was utilized. At the lower inlet temperature, the powder particles had smoother surfaces. The glass transition temperature of the powders ranged from 47.1 to 54 °C based on different inlet temperature and DEs as well as moisture content. The amorphous surfaces of the dried particles were verified via X-ray diffraction profiling. Overall, applying different DEs in combination and lower inlet temperature led to the more appropriate physical and functional properties to the barberry powder. The TAC significantly depended upon the carrier agent, the inlet air temperature, and the interaction between the two variables.
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Affiliation(s)
- Narjes Nadali
- Food Processing Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Abolfazl Pahlevanlo
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Mahboobe Sarabi-Jamab
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Ahmad Balandari
- Food Biotechnology Research Department, Research Institute of Food Science and Technology, Mashhad, Iran
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Li K, Pan B, Ma L, Miao S, Ji J. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods 2020; 9:foods9121878. [PMID: 33348706 PMCID: PMC7766601 DOI: 10.3390/foods9121878] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022] Open
Abstract
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.
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Affiliation(s)
- Kaixin Li
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Bowen Pan
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, R93 XE12 Co. Cork, Ireland;
| | - Junfu Ji
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-10-62737434; Fax: +86-10-6273764518
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7
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Zorzenon MRT, Formigoni M, da Silva SB, Hodas F, Piovan S, Ciotta SR, Jansen CA, Dacome AS, Pilau EJ, Mareze-Costa CE, Milani PG, Costa SC. Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders. J Food Sci 2020; 85:3590-3600. [PMID: 32888354 DOI: 10.1111/1750-3841.15437] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/11/2022]
Abstract
This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds. PRACTICAL APPLICATION: Ethanol extract from stevia leaves contains antioxidant phytochemicals related to the nutritional benefits of stevia. However, this extract presents low solubility and consequently low bioaccessibility under in vitro digestion. The microencapsulation process protects the bioactive compounds of the different pH from digestion and improves the physical-chemical parameters of the extract, increasing its applicability as a possible food additive.
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Affiliation(s)
- Maria Rosa T Zorzenon
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Maysa Formigoni
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Sandra B da Silva
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Fabiane Hodas
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Silvano Piovan
- Physiological Sciences Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Simone R Ciotta
- Postgraduate Program in Food Science, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Cler A Jansen
- Laboratory of Biomolecules and Mass Spectrometry, Chemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil.,Postgraduate Program in Cell Biology, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Antonio S Dacome
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Eduardo J Pilau
- Laboratory of Biomolecules and Mass Spectrometry, Chemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Cecília E Mareze-Costa
- Physiological Sciences Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Paula G Milani
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
| | - Silvio C Costa
- Biochemistry Department, State University of Maringá (UEM), 5790, Colombo Avenue, Zip-code 87020-900, Maringá, Paraná, Brazil
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