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Tatasciore S, Santarelli V, Neri L, Di Mattia CD, Di Michele A, Mastrocola D, Pittia P. Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material. Curr Res Food Sci 2024; 8:100769. [PMID: 38800638 PMCID: PMC11127467 DOI: 10.1016/j.crfs.2024.100769] [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: 03/07/2024] [Revised: 04/29/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024] Open
Abstract
This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.
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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
| | - 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
| | - Dino Mastrocola
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, 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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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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Esquivel‐González BE, Medina‐Torres L, Ochoa‐Martínez LA, Rutiaga‐Quiñones OM, Rocha‐Guzmán NE, Calderas F, Varela‐Santos EC. Microencapsulation of betanins by spray drying with mixtures of sweet potato starch and maltodextrin as wall materials to prepare natural pigments delivery systems. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- B. E. Esquivel‐González
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - L. Medina‐Torres
- Universidad Nacional Autónoma de México, Facultad de Química Ciudad de México México
| | - L. A. Ochoa‐Martínez
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - O. M. Rutiaga‐Quiñones
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - N. E. Rocha‐Guzmán
- Dpto. de Ingenierías Química y Bioquímica Tecnológico Nacional de México/Instituto Tecnológico de Durango México
| | - F. Calderas
- Universidad Nacional Autónoma de México, Facultad de Estudios Superiores‐Zaragoza Ciudad de México México
| | - E. C. Varela‐Santos
- Tecnológico Nacional de México, Instituto Tecnológico Superior de Tierra Blanca, Maestría en Ciencias en Alimentos y Biotecnología Veracruz México
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Dhiman A, Suhag R, Chauhan DS, Thakur D, Chhikara S, Prabhakar PK. Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Pattnaik M, Pandey P, Martin GJO, Mishra HN, Ashokkumar M. Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and their Applications in Functional Food Development. Foods 2021; 10:279. [PMID: 33573135 PMCID: PMC7911848 DOI: 10.3390/foods10020279] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 02/07/2023] Open
Abstract
The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling them to generate functional food products is of increasing interest. However, the sensitivity of these compounds to external factors restricts their utility and bioavailability. In this regard, the current review analyses various emerging technologies for the extraction of bioactives from organic wastes. The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and pulsed electric field extraction. It provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds. Additionally, it outlines the possible functional food products that could be developed by utilizing components of agricultural by-products. The valorization of wastes can be an effective driver for accomplishing food security goals.
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Affiliation(s)
- Monalisha Pattnaik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
- School of Chemistry, The University of Melbourne, Parkville, VIC 3010, Australia
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Gregory J. O. Martin
- Department of Chemical Engineering, The University of Melbourne, Parkville, VIC 3010, Australia;
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India; (M.P.); (P.P.); (H.N.M.)
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Li K, Pan B, Ma L, Miao S, Ji J. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods 2020; 9:foods9121878. [PMID: 33348706 PMCID: PMC7766601 DOI: 10.3390/foods9121878] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022] Open
Abstract
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.
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Affiliation(s)
- Kaixin Li
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Bowen Pan
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, R93 XE12 Co. Cork, Ireland;
| | - Junfu Ji
- Key Lab of Fruit and Vegetable Processing, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.L.); (B.P.); (L.M.)
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-10-62737434; Fax: +86-10-6273764518
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Janiszewska‐Turak E, Hornowska Ł, Pobiega K, Gniewosz M, Witrowa‐Rajchert D. The influence of
Lactobacillus
bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14915] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Emilia Janiszewska‐Turak
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Łucja Hornowska
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
| | - Dorota Witrowa‐Rajchert
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (SGGW) Nowoursynowska 159c Warsaw02‐776Poland
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Antigo JLD, Stafussa AP, de Cassia Bergamasco R, Madrona GS. Chia seed mucilage as a potential encapsulating agent of a natural food dye. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110101] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Utpott M, Assis RQ, Pagno CH, Pereira Krigger S, Rodrigues E, de Oliveira Rios A, Hickmann Flôres S. Evaluation of the Use of Industrial Wastes on the Encapsulation of Betalains Extracted from Red Pitaya Pulp (Hylocereus polyrhizus) by Spray Drying: Powder Stability and Application. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02529-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Odabaş Hİ, Koca I. Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractRosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich RPF extract. The optimal ATPE conditions were as follows: 0% HCl, 30% ethanol, 19% ammonium sulfate, and liquid to solid ratio 51.71, 97.71 min, and 30°C extraction temperature. Predicted anthocyanin yield at the optimum conditions was 1578.90 mg cyanidin 3-glucoside equivalent/100 g dry fruit. ATPE resulting in 1.80-fold increase in the purity of anthocyanins when compared to conventional solvent extraction (CSE). The composition of the anthocyanins were determined with HPLC-QTOF-MS. Freeze-drying and spray-drying methods were employed for the production of microencapsulated anthocyanin pigments. The half times of microencapsulated anthocyanins at 4, 25 and 37°C were determined as 12.16, 6.60 and 3.12 months for freeze-dried microcapsules, and 16.50, 9.24 and 4.29 months for spray-dried microcapsules, respectively.
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Affiliation(s)
- Halil İbrahim Odabaş
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000, Gümüşhane, Turkey
| | - Ilkay Koca
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
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Sharif N, Khoshnoudi-Nia S, Jafari SM. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Res Int 2020; 132:109077. [DOI: 10.1016/j.foodres.2020.109077] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 01/11/2020] [Accepted: 02/04/2020] [Indexed: 12/30/2022]
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Koç GÇ, Dirim SN. Spray dried spinach juice: powder properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9781-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Shaaruddin S, Ghazali HM, Hamed Mirhosseini S, Muhammad K. Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Tontul I, Topuz A. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.009] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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