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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [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: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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Laureanti EJG, Paiva TS, de Matos Jorge LM, Jorge RMM. Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. Int J Biol Macromol 2023; 253:126969. [PMID: 37730006 DOI: 10.1016/j.ijbiomac.2023.126969] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/03/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Microencapsulation techniques establish a protective barrier around a sensitive compound, reducing vulnerability to external influences and offering controlled release. This work evaluates microencapsulation of Brazilian seed known as pink pepper (Schinus terebinthifolius) extract incorporated with green propolis extract, (main propolis font from the South America native plant Baccharis dracunculifolia DC) to enhancement antioxidant activity through synergic interaction, comparing to the extracts individually. Four treatments were produced using maltodextrin and combined with gum arabic as encapsulating agent, employing two different microencapsulation technique applied (spray drying and freeze drying) to assess their impact on physicochemical properties. The incorporation of gum arabic into matrix yielded higher encapsulation efficiency values, exhibiting significant differences for both encapsulation techniques. Combining the two encapsulation agents afforded greater protection of the bioactive compounds, resulting in an increase of approximately 31 % in the inhibition of the DPPH● radical. In controlled release analysis, maltodextrin exhibits the best protective effect on total phenolic compounds during intestinal release, whereas combining maltodextrin and gum arabic enhanced protection during gastric phase. Microcapsules may contribute to the protection of important bioactive compound, possessing a wide range of applications such as flavors encapsulation in food industry, lipids, antioxidants and pharmaceutical industry for controlled drug release.
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Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Thainnane Silva Paiva
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil
| | - Luiz Mário de Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Chemical Engineering Department, State University of Maringá (UEM), Colombo Avenue, 5790, CEP, 87020-900, Maringá, PR, Brazil
| | - Regina Maria Matos Jorge
- Graduate Program in Chemical Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil; Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Coronel Francisco Heráclito dos Santos Avenue, Curitiba 81531-980, Brazil.
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Fuentes Y, Giovagnoli-Vicuña C, Faúndez M, Giordano A. Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties. Antioxidants (Basel) 2023; 12:1900. [PMID: 37891979 PMCID: PMC10604294 DOI: 10.3390/antiox12101900] [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: 10/01/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process were obtained, and subsequently their physicochemical, antioxidant, and antimicrobial properties were evaluated. The TPC efficiency and yield values achieved were more than 60% for the microencapsulated seed and skin extracts, respectively. The best results for phenolic and antioxidant compounds were found in the microencapsulated seed extract with MD20, with a value of 44.20 ± 3.32 EAG/g DW for total phenols and an antioxidant capacity of 12.0 ± 0.32 mol ET/g DW for the DPPH and 236.3 ± 4.1 mol ET/g DW for the FRAP assay. In addition, the seed and skin samples reduced ROS generation in H2O2-treated Hek293 cells. In terms of antimicrobial activity, values ranging from 7 to 15 mm of inhibitory halos were found, with the maximum value corresponding to the inhibition of S. aureus, for both microencapsulated extracts. Therefore, the successful microencapsulation of the waste bioactive extracts (seed and skin) with the demonstrated antimicrobial and antioxidant properties highlight the bioactivity from Chilean papaya waste resources.
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Affiliation(s)
- Yihajara Fuentes
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Claudia Giovagnoli-Vicuña
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Mario Faúndez
- Departamento de Farmacia, Escuela de Química y Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
| | - Ady Giordano
- Departamento de Química Inorgánica, Escuela de Química, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Macul 7820436, Chile;
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Mkhari T, Kaseke T, Fawole OA. Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy. Front Nutr 2023; 10:1235372. [PMID: 37720382 PMCID: PMC10501802 DOI: 10.3389/fnut.2023.1235372] [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: 06/07/2023] [Accepted: 08/21/2023] [Indexed: 09/19/2023] Open
Abstract
Introduction The present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP). Methods The beetroot waste extracts were produced using 50% ethanol and encapsulated using 10% (1:10, w/v) of the GA and MT carriers at different blending ratios, namely, GA:MT 1:0, GA:MT 0:1, GA:MT 1:1, GA:MT 2:1, and GA:MT 1:2, respectively. The BWEP were analyzed for physicochemical, technofunctional, morphological, crystallinity, and antioxidant properties. Results BWEP produced using either GA or MT exhibited better color, solubility, encapsulation efficiency, and betalain content. Powders from the blends of GA and MT showed better oil holding capacity and total phenolic content. On the other hand, powder yield, total soluble solids, titratable acidity, bulk density, and DPPH radical scavenging activity did not significantly differ (p > 0.05) among the powders. BWEP produced using GA and MT separately was relatively smaller and more regular compared to the powders from the blended biopolymers. All powders showed signs of agglomeration, which was more pronounced in the powders from the blended biopolymers. A total of 16 metabolites, including betalains (9), phenolic acids (2), and flavonoids (5), were tentatively identified. The majority of the metabolites were entrapped in the BWEP produced using GA and MT separately. The quantified metabolites included gallic acid (33.62-44.83 μg/g DM), (+)-catechin (32.82-35.84 μg/g DM), (-)-epicatechin (37.78-45.89 μg/g DM), and myricetin (30.07-35.84 μg/g DM), which were significantly higher in the BWEP produced from GA or MT separately. Discussion The study showed that although blending GA and MT has the potential to improve the quality of BWEP, using these biopolymers separately showed a promise to promote a food circular bioeconomy.
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Affiliation(s)
- Tshamisane Mkhari
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Tafadzwa Kaseke
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Olaniyi Amos Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
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Tatasciore S, Santarelli V, Neri L, González Ortega R, Faieta M, Di Mattia CD, Di Michele A, Pittia P. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel) 2023; 12:antiox12020442. [PMID: 36830001 PMCID: PMC9951912 DOI: 10.3390/antiox12020442] [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: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
- Correspondence:
| | - Rodrigo González Ortega
- Faculty of Science and Technology, University of Bolzano, Piazza Università, 39100 Bolzano, Italy
| | - Marco Faieta
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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Rosales-Chimal S, Navarro-Cortez RO, Bello-Perez LA, Vargas-Torres A, Palma-Rodríguez HM. Optimal conditions for anthocyanin extract microencapsulation in taro starch: Physicochemical characterization and bioaccessibility in gastrointestinal conditions. Int J Biol Macromol 2023; 227:83-92. [PMID: 36535350 DOI: 10.1016/j.ijbiomac.2022.12.136] [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: 10/01/2022] [Revised: 11/28/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
This research aims to find the optimal conditions for the encapsulation of anthocyanin extract using taro starch to increase the retention of active compounds (RAC), drying yield (DY), antioxidant activity, stability, and bioaccessibility. The microencapsulation is carried out in a spray dryer, and the process is optimized using response surface method (RSM), applying starch concentration and inlet air temperature as independent parameters. Optimized microcapsules (OM) are obtained with solids concentration of 20.9 % and inlet temperature of 125 °C as optimal conditions. Drying yield (70.1 %), moisture content (5.2 %), water activity (0.211), phenolic compound content (797.8 mg GAE/g), anthocyanins (469.4 mg CE3G/g), ABTS (116.2 mg AAE/g) and DPPH (104.4 mg AAE/g) are analyzed through RSM. Retention percentage in OM show values of 60 % in bioactive compounds up to four weeks of storage under accelerated storage conditions. Bioaccessibility of OM is 10 % higher than that observed in the extract without encapsulation during gastrointestinal digestion. The results in this study show that OM made with taro starch and obtained with RSM effectively protect through digestion and ensure bioactive compound stability during storage.
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Affiliation(s)
- Sylvia Rosales-Chimal
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Luis A Bello-Perez
- Instituto Politécnico Nacional, CEPROBI, Km 6 Carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Apartado Postal 24, Yautepec 62731, Mexico
| | - Apolonio Vargas-Torres
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico
| | - Heidi M Palma-Rodríguez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Av. Universidad km 1, Rancho Universitario, C.P. 43600 Tulancingo de Bravo, Hidalgo, Mexico.
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Kathuria D, Dhiman AK. Encapsulation of soy isoflavone extract by freeze drying, its stability during storage and development of isoflavone enriched yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4945-4955. [PMID: 36276528 PMCID: PMC9579231 DOI: 10.1007/s13197-022-05583-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2022] [Accepted: 08/22/2022] [Indexed: 06/16/2023]
Abstract
Soybean is a natural source of isoflavone. Its extract has a bitter and astringent taste and undergoes through oxidative deterioration. The study aimed at encapsulation of isoflavone extract using different carrier material through freeze drying. Maltodextrin, β-cyclodextrin, and tapioca starch were employed in 1:3 while sodium alginate and carboxymethyl cellulose in 1:1.25 as extract to carrier material ratio for encapsulation. Carrier material reflected significant (< 0.05) effect on encapsulation efficiency, isoflavone content and morphology of encapsulated extract. Maltodextrin was selected as the best material for encapsulation of isoflavone extract reflecting significantly higher encapsulation efficiency along with homogenous coating on the particle surface as examined through SEM. The band stretching in FTIR analysis also indicates the retention of functional groups after encapsulation. The encapsulated extract packed in ambered glass vials can be stored safely for a period of 6 months with a higher withholding of isoflavones under refrigerated conditions. Furthermore, encapsulated isoflavone extract was incorporated in yoghurt @ 50 mg isoflavone which improved its functional and sensory properties. About 96.83% of isoflavone was retention in yoghurt containing encapsulated extract compared to yoghurt having extract without encapsulation.
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Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, NDRI, Karnal, Haryana 132001 India
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230 India
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin. Foods 2022; 11:foods11192992. [PMID: 36230068 PMCID: PMC9562651 DOI: 10.3390/foods11192992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/11/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022] Open
Abstract
Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsifying capacity and stability of pretreated samples increased by 43% and 22% when compared to native β-lg, respectively. Likewise, the pretreated β-lg displayed better foaming stability compared to native β-lg. In addition, the HVETs significantly decreased the hygroscopicity of β-lg (by 48% on average), making it a good ingredient with reduced hygroscopicity for the food industry.
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Raj GVSB, Dash KK. Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02867-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effect of Extraction Methods and In Vitro Bio-Accessibility of Microencapsulated Lemon Extract. Molecules 2022; 27:molecules27134166. [PMID: 35807411 PMCID: PMC9268064 DOI: 10.3390/molecules27134166] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 02/01/2023] Open
Abstract
The extraction of bioactive compounds from fruits, such as lemon, has gained relevance because these compounds have beneficial properties for health, such as antioxidant and anticancer properties; however, the extraction method can significantly affect these properties. High hydrostatic pressure and ultrasound, as emerging extraction methods, constitute an alternative to conventional extraction, improving extractability and obtaining extracts rich in bioactive compounds. Therefore, lemon extracts (LEs) were obtained by conventional (orbital shaking), ultrasound-assisted, and high-hydrostatic-pressure extraction. Extracts were then microencapsulated with maltodextrin at 10% (M10), 20% (M20), and 30% (M30). The impact of microencapsulation on LEs physicochemical properties, phenolics (TPC), flavonoids (TFC) and relative bio-accessibility (RB) was evaluated. M30 promoted a higher microencapsulation efficiency for TPC and TFC, and a longer time required for microcapsules to dissolve in water, as moisture content, water activity and hygroscopicity decreased. The RBs of TPC and TFC were higher in microcapsules with M30, and lower when conventional extraction was used. The data suggest that microencapsulated LE is promising as it protects the bioactivity of phenolic compounds. In addition, this freeze-dried product can be utilized as a functional ingredient for food or supplement formulations.
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Pashazadeh H, Zannou O, Koca I, Alamri AS, Galanakis CM. Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Abdulhakeem S. Alamri
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences Taif University Taif Saudi Arabia
- Centre of Biomedical Sciences Research (CBSR), Deanship of Scientific Research Taif University Saudi Arabia
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna Austria
- Department of Biology College of Science Taif University Taif Saudi Arabia
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Stajčić S, Lato P, Čanadanović-Brunet J, Ćetković G, Mandić A, Tumbas Šaponjac V, Vulić J, Šeregelj V, Petrović J. Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: The multi-objective optimization study. J Microencapsul 2022; 39:380-393. [PMID: 35748817 DOI: 10.1080/02652048.2022.2094485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
AIM Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactives (β-carotene and phenolics). METHODS Freeze-drying encapsulation and encapsulates characterisation in terms of bioactives contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, color (CIELab), morphological (SEM), stability and release properties. RESULTS Optimal encapsulates, OE-T (with highest total bioactives contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactives encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341µm and 90.206 ± 0.571µm, span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72h and 66.22%w/w after 48h, and β-carotene of 43.67%w/w after 8h and 48.62%w/w after 6h, respectively. CONCLUSION ANN model for prediction of encapsulates' preparation, showed good anticipation properties (with gained determination coefficients of 1.000).
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Affiliation(s)
- Slađana Stajčić
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Pezo Lato
- University of Belgrade, Institute of General and Physical Chemistry, Studenski trg 12/V, Belgrade, Serbia
| | | | - Gordana Ćetković
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Anamarija Mandić
- University of Novi Sad, Institute for Food Technology in Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vulić
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Vanja Šeregelj
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
| | - Jovana Petrović
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia
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14
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Characterization of Moringa oleifera Leaf Powder Extract Encapsulated in Maltodextrin and/or Gum Arabic Coatings. Foods 2021; 10:foods10123044. [PMID: 34945595 PMCID: PMC8701997 DOI: 10.3390/foods10123044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/03/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the microcapsules and extracts have an amorphous nature, which was validated by the surface morphology analysis that showed amorphous, irregular, and flake-like attributes except for MDGA microcapsules which had slightly spherical and agglomerated surfaces. The Fourier Transform Infra-Red spectra of the microcapsules showed the presence of C-O and O-H aromatic rings as well as amine groups. New spectra were observed at 1177, 1382 and 1411 cm−1 for MDGA, MD and GA, respectively, after encapsulation, which connotes a slight modification in the chemical structural pattern after encapsulation. Storage stability tests (28 days at 4, 25 and 40 °C) showed that the microcapsules were most stable at 4 °C and the stability differs significantly (p ≤ 0.05) with coating material type and temperature with MDGA showing better storage stability than others. Altogether, the attributes of the MDGA microcapsules were comparatively better than either MD or GA alone. The present data, therefore, demonstrate an effective encapsulation process for MoLP extract that can serve as fortificants in processed food products where MoLP may be used.
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15
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Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars. Sci Rep 2021; 11:21515. [PMID: 34728683 PMCID: PMC8564527 DOI: 10.1038/s41598-021-00838-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 10/18/2021] [Indexed: 11/24/2022] Open
Abstract
Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
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16
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Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15472] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sunil Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Shubham Gote
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Writdhama Prasad
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Kaushik Khamrui
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
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Combination of mechanical and chemical extraction of astaxanthin from Haematococcus pluvialis and its properties of microencapsulation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101979] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products. Foods 2021; 10:foods10040881. [PMID: 33920590 PMCID: PMC8074218 DOI: 10.3390/foods10040881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/09/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023] Open
Abstract
The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.
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Thaiudom S, Oonsivilai R, Thaiwong N. Production of colorant powder from dragon fruit (
Hylocerecus polyrhizus
) peel: Bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Siwatt Thaiudom
- School of Food Technology Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Ratchadaporn Oonsivilai
- School of Food Technology Institute of Agricultural Technology Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Numphon Thaiwong
- Department of Agricultural Technology and Environment Faculty of Sciences and Liberal Arts Rajamangala University of Technology Isan Nakhon Ratchasima Thailand
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Pan-utai W, Iamtham S. Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials. Food Technol Biotechnol 2020; 58:423-432. [PMID: 33505205 PMCID: PMC7821781 DOI: 10.17113/ftb.58.04.20.6622] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Accepted: 12/02/2020] [Indexed: 11/12/2022] Open
Abstract
RESEARCH BACKGROUND C-phycocyanin (C-PC), a water-soluble blue pigment, was extracted from microalgae Arthrospira sp. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH and oxygen; therefore, applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying the heat-sensitive pigment. EXPERIMENTAL APPROACH C-phycocyanin was extracted from Arthrospira platensis. C-PC microcapsules were modified by freeze-drying, with maltodextrin and gum Arabic used as microencapsulation wall materials at different fractions from 0 to 100%. The physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution of the produced powders were evaluated. Thermal stability and antioxidant activity of freeze-dried microencapsulated C-PC powders were also assessed. RESULTS AND CONCLUSIONS Freeze-dried microencapsulated C-PC powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99%. At higher gum Arabic mass fraction, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC to those without microencapsulation. Freeze-dried microencapsulated C-PC powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. NOVELTY AND SCIENTIFIC CONTRIBUTION This study demonstrates that the freeze-dried microencapsulated C-PC powders have pigment stability with antioxidant properties and are resistant to high temperatures. Therefore, they may have a potential for the development of microencapsulated C-PC as a functional ingredient with improved colour and bioactive properties. Such a product can be applied in food, cosmetic, biotechnology and nutraceutical industries.
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Affiliation(s)
- Wanida Pan-utai
- Institute of Food Research and Product Development, Kasetsart University, Chatuchak, 10900 Bangkok, Thailand
| | - Siriluck Iamtham
- Department of Science, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
- Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE), 10900 Bangkok, Thailand
- Center for Advanced Studies in Tropical Natural Resource, NRU-KU, Kasetsart University, Chatuchak, 10900 Bangkok, Thailand
- Research Unit of Orchid Tissue Culture, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
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21
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Šeregelj V, Ćetković G, Čanadanović-Brunet J, Tumbas Šaponjac V, Vulić J, Stajčić S. Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage. Food Technol Biotechnol 2020; 58:314-324. [PMID: 33281487 PMCID: PMC7709456 DOI: 10.17113/ftb.58.03.20.6557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Research background The aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics from sweet potato tuber, flesh and peel, and antioxidant activity were investigated. Sweet potato peel extract stood out in terms of antioxidant activity and was chosen for encapsulation by spray and freeze-drying. Experimental approach Encapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of the applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability and applicability. Results and conclusions Physicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flow properties and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitored during storage in daylight and dark conditions. Storage conditions affected the carotenoid retention, whereas higher degradation rate of all samples was observable in daylight. Phenolic compounds exhibited higher retention in all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulated extract and potent method for stabilization of bioactive ingredients. Novelty and scientific contribution This study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties.
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Affiliation(s)
- Vanja Šeregelj
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Gordana Ćetković
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | | | - Vesna Tumbas Šaponjac
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Jelena Vulić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
| | - Slađana Stajčić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia
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Orthogonal Optimization and Physicochemical Characterization of Water-Soluble Gelatin-Chitosan Nanoparticles with Encapsulated Alcohol-Soluble Eugenol. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02448-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Lee YK, Chang YH. Microencapsulation of a maca leaf polyphenol extract in mixture of maltodextrin and neutral polysaccharides extracted from maca roots. Int J Biol Macromol 2020; 150:546-558. [DOI: 10.1016/j.ijbiomac.2020.02.091] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/14/2020] [Accepted: 02/10/2020] [Indexed: 02/07/2023]
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24
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An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers. SUSTAINABILITY 2020. [DOI: 10.3390/su12062174] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.
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25
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Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion. Molecules 2020; 25:molecules25030722. [PMID: 32046046 PMCID: PMC7038085 DOI: 10.3390/molecules25030722] [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: 12/09/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 12/19/2022] Open
Abstract
Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.
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26
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Dey Paul I, Das M. Microwave‐convective hot airdried jamun (
Syzygium cumini
L.) pulp powder: Optimization of drying aids. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Indira Dey Paul
- Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur West Midnapore West Bengal India
| | - Madhusweta Das
- Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur West Midnapore West Bengal India
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Evaluation of lethality temperature and use of different wall materials in the microencapsulation process of Trichoderma asperellum conidias by spray drying. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.02.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Pieczykolan E, Kurek MA. Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry. Int J Biol Macromol 2019; 129:665-671. [PMID: 30771400 DOI: 10.1016/j.ijbiomac.2019.02.073] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/01/2019] [Accepted: 02/12/2019] [Indexed: 12/12/2022]
Abstract
The aim of this study was to use micro-encapsulation technology to create microcapsules containing anthocyanins from chokeberry with guar gum, gum arabic, pectin, β-glucan and inulin as wall material. Aqueous extracts from chokeberry fruit were enclosed and spray dried using maltodextrin as a coating material with the addition of guar gum, gum arabic, pectin, beta-glucan, and inulin respectively. Physical properties of microcapsules were tested. The preparations also determined the total content of anthocyanins and vitamin C on the day of preparation and after 7 days of storage. In the executed research, the highest moisture content for gum arabic capsules was observed. The most different parameters of color were observed for capsules with beta-glucan. The biggest particles were observed for gum arabic and the smallest for guar gum. The differences were also noticed in chemical assays. The highest content of anthocyanins on the day of drying and after 7 days of storage was noticed for beta-glucan samples whereas the lowest content was observed for gum arabic samples. In case of vitamin C content, the sample, which stood out particularly, was pectin sample. The main conclusion is that the micro-encapsulation is an effective method to maintain the stability of sensitive compounds such as anthocyanins, but also ascorbic acid.
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Affiliation(s)
- Ewelina Pieczykolan
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Kang YR, Lee YK, Kim YJ, Chang YH. Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin. Food Chem 2019; 272:337-346. [DOI: 10.1016/j.foodchem.2018.08.063] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 08/06/2018] [Accepted: 08/16/2018] [Indexed: 11/29/2022]
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30
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Premi M, Sharma H. Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil. Int J Biol Macromol 2017; 105:1232-1240. [DOI: 10.1016/j.ijbiomac.2017.07.160] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 12/14/2022]
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