Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil

Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability

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.

Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review

Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future.

Pomegranate extract on eroded dentin: antioxidant action, bond strength and morphology of the adhesive interface after aging

Objectives

This study aimed to evaluate the effect of pomegranate solution (Punica granatum) on eroded dentin through antioxidant action, shear bond strength (SBS) and interface morphology.

Materials and Methods

The 10% pomegranate peel extract was prepared by the lyophilization method. Punicalagin polyphenol was confirmed by high-performance liquid chromatography. Antioxidant activity was evaluated by capturing the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. For the SBS, 48 dentin fragments were divided into sound or eroded, and subdivided according to the pretreatment (n = 12): water or P. granatum. The surfaces were restored with self-etch adhesive and a bulk-fill resin (Ecosite; DMG). The SBS was done immediately (24 hours) and after thermal cycling + water storage (12 months). For scanning electron microscopy, 48 dentin fragments (24 sound and 24 eroded) received the same treatments as for SBS (n = 6), and they were analyzed after 24 hours and 12 months.

Results

The P. granatum had antioxidant action similar (p = 0.246) to the phenolic standard antioxidants. After 24 hours, eroded dentin had lower SBS than sound dentin (p < 0.001), regardless of the pretreatment. After 12 months, P. granatum maintained the SBS of sound dentin (13.46 ± 3.42 MPa) and eroded dentin (10.96 ± 1.90 MPa) statistically similar. The lowest values were found on eroded dentin treated with water (5.75 ± 1.65 MPa) (p < 0.001). P. granatum on eroded dentin caused peritubular demineralization and hybrid layer with resin tags.

Conclusions

The pomegranate extract had antioxidant action and preserved the adhesive interface of the eroded dentin.

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

BACKGROUND

Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature.

RESULTS

The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils.

CONCLUSION

Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserve the quality of roasted coffee oil, a valuable agroindustrial byproduct. Thus, freeze- and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated over 30 days of storage at 25 °C together with the non-encapsulated oil as a control. Water sorption isotherms were determined, whereas color, oxidative stability (peroxide value and conjugated dienes) and volatile compounds were assessed over the storage period. Type II isotherms and Guggenheim–Anderson–Boer (GAB) model parameters showed that water binding was impaired by the surface oil in freeze-dried samples. Oxidation was maintained under acceptable values over the storage for all samples, with slightly higher protection also observed for volatile compounds in the spray-dried particles. The powdered emulsions were able to suitably preserve the oil’s quality over 30 days of storage, enabling its commercialization and application as a food ingredient and potential flavoring.

The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts

Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds and antioxidant activity of oregano extract were higher than the yarrow extract. With decreasing concentrations of extracts and increasing time, the oxidative stability of chia seed oil decreased significantly ( $p<0.05$ ). At the first day, the acid value of chia seed oil did not show a significant difference, and the highest acid value was related to the control sample at the end of the storage period. The oil containing 1200 and 1800 ppm of oregano extract had the lowest acid, peroxide, anisidine, and Totox values. In the rancimat, the highest oxidative stability index (OSI) was shown in the sample containing 1800 ppm oregano extract, followed by yarrow extract. Our findings showed the potential of oregano and yarrow extracts by improving the oxidative stability of chia seed oil, especially at 1200 and 1800 ppm. At similar concentrations, oregano extract was more successful than yarrow extract in reducing the oxidation rate.

Resveratrol-Loaded Chia Seed Oil-Based Nanogel as an Anti-Inflammatory in Adjuvant-Induced Arthritis

Natural anti-inflammatory nutraceuticals may be useful in preventing rheumatoid arthritis from worsening. Resveratrol (RV) and chia seed oil, having antioxidant potential, can assist in avoiding oxidative stress-related disorders. This investigation developed and evaluated resveratrol-loaded chia seed oil-based nanoemulsion (NE) gel formulations through in vitro and in vivo studies. The physical stability and in vitro drug permeability of the chosen formulations (NE1 to NE10) were studied. The optimized RV-loaded nanoemulsion (NE2) had droplets with an average size of 37.48 nm that were homogeneous in shape and had a zeta potential of -18 mV. RV-NE2, with a permeability of 98.21 ± 4.32 µg/cm²/h, was gelled with 1% carbopol-940P. A 28-day anti-arthritic assessment (body weight, paw edema, and levels of pro-inflammatory mediators including TNF-α, IL-6, IL-1β, and COX-2) following topical administration of RV-NE2 gel showed significant reversal of arthritic symptoms in arthritic Wistar rats induced by Freund's complete adjuvant injection. Therefore, RV-NE2 gel demonstrated the potential to achieve local therapeutic benefits in inflammatory arthritic conditions due to its increased topical bioavailability and balancing of pro-inflammatory mediators.

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil

Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation. Selected starches were impregnated with chia oil using a vacuum. Pretreated corn starch modified with the α-amylase/glucoamylase mixture showed no significant differences on impregnation capacity compared with native starch with a similar enzyme treatment. The highest oxidative stability was achieved with pretreated porous starch impregnated with 10 to 25% chia oil, compared with the bulk oil (5.37 to 4.72 and 2.58 h, respectively). Results have demonstrated that vacuum impregnation could be a potential technique for the incorporation of oil in porous structures based on starch and porous starches obtained by enzymatic hydrolysis are a promising material for the incorporation and protection of oils susceptible to oxidation.

Preparation, Morphology and Release of Goose Liver Oil Microcapsules

Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.

Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry to enhance the nutritional characteristics and stability of oil at an affordable price. Microencapsulation of these oils provides a functional barrier of core and coating material from the adverse environmental conditions, thereby enhancing the oxidative stability, thermo-stability, shelf-life, and biological activity of oils. Microencapsulation of oils has been conducted and commercialized by employing different conventional methods including emulsification, spray-drying, freeze-drying, coacervation, and melt-extrusion compared with new, improved methods like microwave drying, spray chilling, and co-extrusion. The microencapsulated oil emulsion can be either dried to easy-to-handle solids/microcapsules, converted into soft solids, or enclosed in a gel-like matrix, increasing the shelf-life of the liquid oil. The omega-rich microcapsules have a wide application in confectionery, dairy, ice-cream, and pharmaceutical industries. This review summarizes recent developments in blending and microencapsulation technologies in improving the stability and nutritional value of edible oils.

Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries

BACKGROUND

The rhizome of ginger (Zingiber officinale Roscoe) is one of the most patronized spices worldwide and plays an important role in folklore medicine. In this study, we aimed to determine the quality of ginger samples from representative West African (Ghana, Nigeria) and East African (Uganda, Kenya) countries. By that, we also implicitly sought to determine the probable influence of location of cultivation (and the intrinsic growth conditions) on the quality of the samples. The ginger samples were pretreated by osmosonication prior to relative humidity convective drying and analyzed for differences in their metabolomes, total phenolic content (TPC) and total flavonoid content (TFC), antioxidant activities, sensory characteristics and volatile compounds composition (via electronic-nose determination).

RESULTS

The outcome of our study showed marked source-dependent differences in the metabolomes of the samples as captured by a metabolomics approach. Based on the findings of the metabolomics study, 6-gingerol content was quantified and found to be higher in the samples of West African origin. Also, the samples from the two West African countries contained higher levels of bioactive phytochemicals as evinced by the results of TPC, TFC, e-nose analysis, and antioxidant activities. They also gave better sensory attributes.

CONCLUSION

In summary, for all parameters assessed, and on a country-by-country basis, the general quality trend observed was: Ghana > Nigeria > Uganda > Kenya. All results taken together, our findings at least in part, point to the influence of geographical regions of cultivation on the quality of the ginger rhizomes. © 2020 Society of Chemical Industry.

Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils

Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap^®, Capsule^®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.

Comparison of in vitro antioxidative activities of crude methanolic extracts of three species of Passiflora from greenhouse using DPPH, ABTS and FRAP methods

Introduction:. It is well documented that many species from Passifloraceae family can provide edible and nutritious fruits while the leaves of cultivated plants are renewable and waste material. This biomass may be further used in various sectors, especially as a bioactive food additive and as source of innovative pharmaceuticals, cosmetics or feed additives. The biomaterials and green chemistry are new sectors bioeconomy according to the high-level horizontal strategies and bio-based industries in Europe. In recent years, attention has been paid to the biological activity and phytochemical profiles of extracts from different species of Passiflora. However, there is little comparative studies using the same procedures and techniques in the same laboratory conditions for study of plant material obtained from the similar greenhouse conditions.

Objective: This study was focused on the examination of antioxidative activities of low concentrations of crude extracts from leaves of Passiflora incarnata L., Passiflora caerulea L., and Passiflora alata Curtis.

Methods: The activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging and ferric reducing antioxidant power (FRAP) methods. Results of study were supported by estimation of chemical composition with secondary metabolites profiling in extracts which were carried out previously for the same extracts from three Passiflora species. One-way ANOVA analysis revealed significant differences in the antioxidant activity of various concentrations of the extracts using the DPPH and ABTS radical models, and FRAP method.

Results: Measurement of antioxidant capacity (expressed as trolox equivalent, TE) showed that the most active was extract of P. caerulea > P. alata > P. incarnata. Phytochemical analysis for extracts of P. caerulea and P. incarnata showed greater similarities in metabolites content than P. alata. However, comparative statistical analysis of antioxidant activity showed that despite this phytochemical similarities, extract from P. alata leaves had higher activities than extract from leaves P. incarnata. Antioxidant effect of extract from P. alata can be explain by terpenoids presented in this extract. In this work, there have been discussed activities against Acanthamoeba castellanii strain, antibacterial and antifungal activities against selected clinical microorganisms (Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, and Candida albicans, Micro-sporum gypseum), and anti-leukemic activities tested in human acute lymphoblastic leukemia cell lines for this extracts, which have been described in previous authors’ publications.

Conclusion: Our current and previous studies showed that the same crude extracts from leaves of P. alata, P. caerulea, P. incarnata exerted not only antioxidant potential in vitro but also few interesting properties such as antibacterial, antifungal, amoebostatic, amoebicidal activities, which indicate the possibility of using these extracts in both a healthy diet and natural cosmetics. Leaves of this species may become an interesting source of biomaterials which can exert health-promoting effects.