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Beltrame G, Damerau A, Ahonen E, Mustonen SA, Adami R, Sellitto MR, Del Gaudio P, Linderborg KM. Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique. Food Chem 2024; 460:140694. [PMID: 39126940 DOI: 10.1016/j.foodchem.2024.140694] [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: 03/04/2024] [Revised: 07/01/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024]
Abstract
The oil from the heterotroph Schizochytrium is a rich source of n-3 PUFA, particularly DHA, and therefore highly susceptible to oxidation. The present work reports the first application of coaxial prilling for the protection of this oil through microencapsulation. After process optimization, core-shell microparticles were produced with calcium or zinc alginate at different concentrations. Encapsulates were analyzed in their tocopherol and PUFA content. Prilling lowered the earlier but had little effect on the latter. Microcapsules coated with calcium alginate (1 % and 1.75 %) had higher oil load and encapsulation efficiency and were therefore submitted to in vitro digestion together with a simulated meal. Digesta were also analyzed with HPLC-qTOF and 1H NMR and compared to undigested encapsulates. While 1 % calcium shell granted lower oil release and protection from oxidation in the simulated gastrointestinal tract, chromatographic and spectroscopic data of digesta showed higher presence of lipid digestion products.
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Affiliation(s)
- Gabriele Beltrame
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Eija Ahonen
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Sari A Mustonen
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Renata Adami
- Department of Physics, University of Salerno, IT-84084 Fisciano, Italy
| | | | - Pasquale Del Gaudio
- Department of Pharmacy, University of Salerno, IT-84084 Fisciano, Italy; Research Centre for Biomaterials BIONAM, University of Salerno, IT-84084 Fisciano, Italy.
| | - Kaisa M Linderborg
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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2
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Jiang M, Hu Z, Huang Y, Chen XD, Wu P. Impact of wall materials and DHA sources on the release, digestion and absorption of DHA microcapsules: Advancements, challenges and future directions. Food Res Int 2024; 191:114646. [PMID: 39059932 DOI: 10.1016/j.foodres.2024.114646] [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: 04/03/2024] [Revised: 05/24/2024] [Accepted: 06/14/2024] [Indexed: 07/28/2024]
Abstract
Docosahexaenoic acid (DHA), an essential omega-3 fatty acid, offers significant health benefits but faces challenges such as distinct odor, oxidation susceptibility, and limited intestinal permeability, hindering its broad application. Microencapsulation, widely employed, enhances DHA performance by facilitating controlled release, digestion, and absorption in the gastrointestinal tract. Despite extensive studies on DHA microcapsules and related delivery systems, understanding the mechanisms governing encapsulated DHA release, digestion, and absorption, particularly regarding the influence of wall materials and DHA sources, remains limited. This review starts with an overview of current techniques commonly applied for DHA microencapsulation. It then proceeds to outline up-to-date advances in the release, digestion and absorption of DHA microcapsules, highlighting the roles of wall materials and DHA sources. Importantly, it proposes strategies for overcoming challenges and exploiting opportunities to enhance the bioavailability of DHA microcapsules. Notably, spray drying dominates DHA microencapsulation (over 90 % usage), while complex coacervation shows promise for future applications. The combination of proteins and carbohydrates or phospholipids as wall material exhibits potential in controlling release and digestion of DHA microcapsules. The source of DHA, particularly algal oil, demonstrates higher lipid digestibility and absorptivity of free fatty acids (FFAs) than fish oil. Future advancements in DHA microcapsule development include formulation redesign (e.g., using plant proteins as wall material and algal oil as DHA source), technique optimization (such as co-microencapsulation and pre-digestion), and creation of advanced in vitro systems for assessing DHA digestion and absorption kinetics.
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Affiliation(s)
- Maoshuai Jiang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Zejun Hu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China; Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Suzhou, Jiangsu 215152, China.
| | - Yixiao Huang
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Xiao Dong Chen
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Peng Wu
- Life Quality Engineering Interest Group, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Wang X, Fan C, Wang X, Feng T, Xia S, Yu J. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 39216015 DOI: 10.1080/10408398.2024.2397451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
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Chen Y, Gu J, Sun Y, Ding Y, Yang X, Lan S, Ding J, Ding Y. Insight into low methoxyl pectin enhancing thermal stability and intestinal delivery efficiency of algal oil nanoemulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38989609 DOI: 10.1002/jsfa.13670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/08/2024] [Accepted: 05/20/2024] [Indexed: 07/12/2024]
Abstract
BACKGROUND Algae oil has garnered widespread acclaim due as a result of its high purity of docosahexaenoic acid (DHA) and excellent safety profile. The present study aimed to develop stable nanoemulsions (NEs) systems containing DHA from algae oil through thermal sterilization by combining modified whey protein concentrate (WPC) with low methoxyl pectin (LMP), as well as to investigate the impact of LMP concentration on the thermal stability and the gastrointestinal delivery efficiency of DHA NEs. RESULTS The addition of LMP enhanced the stability of the emulsion after sterilization, at the same time as improving the protective and sustained release effects of DHA in the gastrointestinal tract. Optimal effect was achieved at a LMP concentration of 1% (10 g kg-1 sample), the stability of the emulsion after centrifugation increased by 17.21 ± 5.65% compared to the group without LMP, and the loss of DHA after sterilization decreased by only 0.92 ± 0.09%. Furthermore, the addition of 1% LMP resulted in a substantial reduction in the release of fatty acids from the NEs after gastrointestinal digestion simulation, achieving the desired sustained-release effect. However, excessive addition of 2% (20 g kg-1 sample) LMP negatively impacted all aspects of the NEs system, primarily because of the occurrence of depletion effects. CONCLUSION The construction of the LMP/WPC-NEs system is conducive to the protection of DHA in algae oil and its sustained-release in the gastrointestinal tract. The results of the present study can provide reference guidance for the application of algae oil NEs in the food field. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jipeng Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yi Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xuan Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Siqi Lan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Jiayue Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou, China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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Yang M, Li L, Zhu X, Liang L, Chen J, Cao W, Liu W, Duan X, Ren G, Liu Z. Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability. J Food Sci 2024; 89:3276-3289. [PMID: 38700316 DOI: 10.1111/1750-3841.17098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/15/2024] [Accepted: 04/10/2024] [Indexed: 05/05/2024]
Abstract
The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze-drying (SFD), freeze-drying (FD), and microwave freeze-drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high-quality microcapsules.
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Affiliation(s)
- Mengmeng Yang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xiaomai Zhu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Luodan Liang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Zhenbin Liu
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
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6
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Yan DD, Hu B, Gao P, Yin JJ, Wang S, Yang Y, Tan L, Hu CR, He DP, Zhong W. Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions. Foods 2024; 13:1667. [PMID: 38890897 PMCID: PMC11172065 DOI: 10.3390/foods13111667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to optimize the formation of sodium caseinate (CS) and gum arabic (GA) complexes through the Maillard reaction and to evaluate their effectiveness in improving the emulsification properties and stability of docosahexaenoic acid (DHA) nanoemulsions. First, the best target polysaccharides were selected, and the best modification conditions were determined using orthogonal experiments. Secondly, the response surface experiments were used to optimize the preparation process of the emulsion. The stability, in vitro digestion characteristics, and rheological characteristics of the emulsion prepared by means of CS-GA were compared with the emulsion prepared using a whey protein isolate (WPI). After the orthogonal test, the optimal modification conditions were determined to be a reaction time of 96 h, a CS-GA mass ratio of 1:2, a reaction temperature of 60 °C, and a degree of grafting of 44.91%. Changes in the infrared (IR), Raman, ultraviolet (UV), and endogenous fluorescence spectra also indicated that the complex structure was modified. The response surface test identified the optimal preparation process as follows: an emulsifier concentration of 5 g/L, an oil-phase concentration of 5 g/L, and a homogenization frequency of five, and the emulsion showed good stability. Therefore, the use of a nanoemulsion as a nanoscale DHA algal oil delivery system is very promising for extending the shelf life and improving the stability of food.
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Affiliation(s)
- Dan-Dan Yan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bo Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Jiao-Jiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Yong Yang
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Lei Tan
- Hubei Fuxing Biotechnology, Hanchuan 431608, China;
| | - Chuan-Rong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dong-Ping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430012, China; (S.W.); (Y.Y.)
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (D.-D.Y.); (B.H.); (P.G.); (J.-J.Y.); (C.-R.H.); (D.-P.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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Cheng H, Chang X, Luo H, Tang H, Chen L, Liang L. Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic. Colloids Surf B Biointerfaces 2023; 223:113172. [PMID: 36736176 DOI: 10.1016/j.colsurfb.2023.113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 01/01/2023] [Accepted: 01/21/2023] [Indexed: 01/24/2023]
Abstract
O/W emulsion and its spray-dried microcapsule contain the oil phase and the protein matrix, providing the potential to co-encapsulate different antioxidants. However, antioxidants were generally encapsulated in the oil phase of microcapsule, its protein matrix is rarely used. It is first to prove the possibility to encapsulate resveratrol in the emulsified oil droplets at high wall/core ratios. The optimal microcapsule with 1.75% surface oil was fabricated with 15% transglutaminase-crosslinked WPI (TGase-WPI) and 5% gum Arabic (GA). Resveratrol mainly located in the protein matrix of initial emulsion and reconstituted microcapsule. The effects of TGase-WPI/GA microcapsule and resveratrol co-encapsulation on DHA/EPA and lipid hydroperoxides/TBARS were different. The interfacial protein, the partition of resveratrol in the emulsified oil droplets and its storage stability and inhibitory effect on size change of reconstituted microcapsules increased as the polyphenol increased. These results expand the potential use of spray-dried microcapsules as co-encapsulation carriers.
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Affiliation(s)
- Hao Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xuan Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Ever Maple Food Science Technology Co., Ltd., Hangzhou, China
| | - Hui Luo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, China
| | - Li Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
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8
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Montoya-Yepes DF, Jiménez-Rodríguez AA, Aldana-Porras AE, Velásquez-Holguin LF, Méndez-Arteaga JJ, Murillo-Arango W. Starches in the encapsulation of plant active ingredients: state of the art and research trends. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04724-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
AbstractAs a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.
Graphical abstract
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9
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Alberdi-Cedeño J, Aichner M, Mistlberger-Reiner A, Shi A, Pignitter M. Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil. Antioxidants (Basel) 2023; 12:antiox12010191. [PMID: 36671054 PMCID: PMC9854819 DOI: 10.3390/antiox12010191] [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: 12/22/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Different encapsulation materials might not only affect lipid hydrolysis but also lipid oxidation during in vitro digestion. Thus, this study aimed to investigate the effect of two commonly used shell materials, starch and gelatin, on the extent of lipolysis and bioaccessibility of the main and some minor lipid compounds, as well as on the oxidative status in encapsulated black seed oil (Nigella sativa) during in vitro digestion. The study was carried out using 1H nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry and high-performance liquid chromatography-UV. It was shown that starch increased the level of lipid hydrolysis in black seed oil during gastric in vitro digestion, while no differences were observed in the intestinal digestates between starch-encapsulated oil and gelatin-encapsulated oil. Similarly, the bioaccessibility of minor compounds (tocopherols, sterols and thymoquinone) was not influenced by the shell materials. However, regarding lipid oxidation, a 20- and 10-fold rise of free oxylipins was obtained in oils encapsulated by starch and gelatin, respectively, after intestinal in vitro digestion. This study evidenced that gelatin rather than starch should be used for the encapsulation of oils to minimize the digestion-induced formation of bioactive oxylipins.
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Affiliation(s)
- Jon Alberdi-Cedeño
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), 01006 Vitoria-Gasteiz, Spain
| | - Martha Aichner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Agnes Mistlberger-Reiner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Correspondence:
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10
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Farahmand A, Emadzadeh B, Ghorani B, Poncelet D. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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Accurate Determination of Moisture Content in Flavor Microcapsules Using Headspace Gas Chromatography. Polymers (Basel) 2022; 14:polym14153002. [PMID: 35893966 PMCID: PMC9331827 DOI: 10.3390/polym14153002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/13/2022] [Accepted: 07/18/2022] [Indexed: 11/30/2022] Open
Abstract
This study demonstrates an accurate method for determining the moisture content in flavor microcapsules using headspace gas chromatography. The method involves measuring the gas chromatography signals of water from vapor in a headspace vial containing flavor microcapsules at a temperature of 125 °C. The measurements were recorded over four headspace extractions, from which the moisture content in the microcapsule samples was extrapolated via simple vapor-phase calibration. The results revealed that the proposed method demonstrated good precision (a relative standard deviation of <3.11%) and accuracy. The proposed method is accurate, highly sensitive, automated, and suitable for testing the moisture content of flavor microcapsules and related products.
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12
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Hu Z, Wu P, Wang L, Wu Z, Chen XD. Exploring in vitro release and digestion of commercial DHA microcapsules from algae oil and tuna oil with whey protein and casein as wall materials. Food Funct 2022; 13:978-989. [PMID: 35015017 DOI: 10.1039/d1fo02993b] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Microencapsulation is a promising technique to improve the bioavailability and mask the unpleasant smell of DHA oils. Yet, how the encapsulated DHA oils are 'released' and 'digested' within the gastrointestinal tract (GIT) and the effect of the wall material and source of DHA have been largely unknown. Here, two commercial DHA microcapsules from algae oil (A-DHA) and tuna oil (T-DHA) with 100% whey protein (WP) and 80% casein and 20% WP (C-WP) as wall materials were evaluated in vitro respectively. The release ratio was nearly linearly increased to 77.7% and 41.7% after the simulated gastric phase for T-DHA and A-DHA microcapsules, respectively. In contrast to A-DHA microcapsules for which the release of DHA approached equilibrium in the later intestinal phase, a decline in the release ratio was shown for T-DHA microcapsules perhaps due to the interaction of T-DHA with bile salts resulting in the formation of micelles. The more stable release behaviors might suggest a better performance of A-DHA coated by WP, which enables sustainable release during GIT digestion. This is supported by the better ability to resist gastric proteolysis for A-DHA microcapsules. Additionally, T-DHA (27.5%) showed a lower lipid digestibility than A-DHA (68.5%) in the end due to their structure difference. Significantly positive correlations were found for both microcapsules between DHA release ratio and protein hydrolysis. This study has provided quantitative information on the in vitro release and digestion of DHA microcapsules as influenced by the wall protein and DHA source. The findings are practically meaningful for future formulation of DHA microcapsules with controlled release rates at target sites of the GIT.
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Affiliation(s)
- Zejun Hu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Peng Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Luping Wang
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Zongyu Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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13
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Wang Y, Ye A, Hou Y, Jin Y, Xu X, Han J, Liu W. Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Microalgal lipids: biochemistry and biotechnology. Curr Opin Biotechnol 2021; 74:1-7. [PMID: 34749062 DOI: 10.1016/j.copbio.2021.10.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/17/2021] [Accepted: 10/19/2021] [Indexed: 12/13/2022]
Abstract
Microalgae, including cyanobacteria, are a genetically diverse and biochemically diverse group of mostly photosynthetic organisms that can be found in nearly every ecosystem. They produce a broad range of compounds, including structural and bioactive lipids with various roles in the metabolism of the cell and potential applications in biotechnology. The majority of lipids are synthesized in the chloroplast using acetate to produce fatty acids and terpenoids via the acetate pathway and methylerythritol phosphate deoxy-xylulose phosphate pathway, respectively. This review will highlight the major groups of microalgal lipids as well as their applications in food, fuels, and specialty chemicals. Future directions include the development of microalgal chassis organisms and molecular tools to manipulate lipid synthesis for the enhanced production of target metabolites.
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15
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Khezri Z, Shekarchizadeh H, Fathi M. Stability enhancement of garlic essential oil using new opopanax gum/gelatin nanofibres. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Zohreh Khezri
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
| | - Milad Fathi
- Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan84156–83111Iran
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