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Gholivand S, Tan TB, Yusoff MM, Choy HW, Teow SJ, Wang Y, Liu Y, Tan CP. Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques. Food Chem 2024; 452:139591. [PMID: 38761631 DOI: 10.1016/j.foodchem.2024.139591] [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: 03/11/2024] [Revised: 04/24/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
This work aimed to enhance hemp seed oil encapsulation within a hemp seed protein-alginate complex by optimizing parameters in the solution-enhanced dispersion process, employing supercritical carbon dioxide (SEDS) without reliance on organic solvents or elevated temperatures. By response surface methodology (RSM), the microencapsulation efficacy (MEE), particle size (PS) and peroxide value (PV) was determined with respect to three parameters; temperature (°C), pressure (bar) and feed flow rate (mL/min). The optimum conditions were predicted at temperature (40 °C), pressure (150 bar) and feed flow rate (2 mL/min) to offer an MEE of 89.47%, PS of 7.81 μm and PV of 2.91 (meq/kg oil). In addition, the SEDS method was compared with spray- and freeze-drying for encapsulating hemp seed oil. The findings demonstrated SEDS' superiority, exhibiting exceptional attributes such as the highest MEE, smallest PS and the production of spherical, smooth microcapsules. This highlights its effectiveness in comparison to spray- and freeze-drying methods.
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Affiliation(s)
- Somayeh Gholivand
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Masni Mat Yusoff
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Hew Weng Choy
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Shuh Jun Teow
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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2
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Shlosman K, Rein DM, Shemesh R, Cohen Y. Lyophilized Emulsions of Thymol and Eugenol Essential Oils Encapsulated in Cellulose. Polymers (Basel) 2024; 16:1422. [PMID: 38794616 PMCID: PMC11125086 DOI: 10.3390/polym16101422] [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: 04/17/2024] [Revised: 05/09/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
Efforts to tap into the broad antimicrobial, insecticidal, and antioxidant activities of essential oils (EOs) are limited due to their strong odor and susceptibility to light and oxidation. Encapsulation of EOs and subsequent drying overcome these limitations and extend their applications. This study characterized freeze-dried (lyophilized) emulsions of eugenol (EU) and thymol (TY) EOs, encapsulated by chemically unmodified cellulose, a sustainable and low-cost resource. High-resolution scanning electron microscopy showed successful lyophilization. While the observed "flake-like" structure of the powders differed significantly from that of the emulsified microcapsules, useful properties were retained. Fourier transform infrared spectroscopy confirmed the presence of EOs in their corresponding powders and thermo-gravimetric analysis demonstrated high encapsulation efficiency (87-88%), improved thermal stability and resistance to evaporation, and slow EO release rates in comparison to their free forms. The lightweight and low-cost cellulose encapsulation, together with the results showing retained properties of the dried powder, enable the use of EOs in applications requiring high temperatures, such as EO incorporation into polymer films, that can be used to protect agricultural crops from microbial infections.
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Affiliation(s)
- Koranit Shlosman
- The Interdepartmental Program in Polymer Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel;
- R&D and Customer Service Department Carmel Olefins Ltd., Haifa 31014, Israel;
| | - Dmitry M. Rein
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel;
| | - Rotem Shemesh
- R&D and Customer Service Department Carmel Olefins Ltd., Haifa 31014, Israel;
| | - Yachin Cohen
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel;
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3
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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [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: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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4
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Guo L, Fan L, Liu Y, Li J. Strategies for improving loading of emulsion-based functional oil powder. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37724529 DOI: 10.1080/10408398.2023.2257325] [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: 09/21/2023]
Abstract
Functional oil is type of oil that is beneficial to human health and has nutritional value, however, functional oils are rich in bioactive substances such as polyunsaturated fatty acids which are sensitive to environmental factors and are susceptible to oxidation or decomposition. Construction of emulsion-based oil powder is a promising approach for improving the stability and solubility of functional oils. However, the low effective loading of oil in powder is the main challenge limiting encapsulation technology. This manuscript focuses on reviewing the current research progress of emulsion-based functional oil powder construction and systematically summarizes the processing characteristics of emulsion-based oil powder with high payload and summarizing the strategies to enhance the payload of powder in term of emulsification and drying, respectively. The impact of emulsion formation on oil powder production is discussed from different characteristics of emulsions, including emulsion composition, emulsification methods and emulsion types. In addition, the current status of improving material loading performance by various modifications to the drying technology is discussed, including the addition of drying processing additives, changes in drying parameters and the effect of innovative technological means.
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Affiliation(s)
- Lingxi Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Yaman DM, Koçak Yanık D, Elik Demir A, Uzun Karka H, Güçlü G, Selli S, Kelebek H, Göğüş F. Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying. Foods 2023; 12:3244. [PMID: 37685177 PMCID: PMC10486558 DOI: 10.3390/foods12173244] [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: 08/11/2023] [Revised: 08/18/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.
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Affiliation(s)
- Delal Meryem Yaman
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
| | - Derya Koçak Yanık
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26040, Turkey
| | - Aysel Elik Demir
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
- Department of Food Technology, Vocational School of Technical Sciences Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33000, Turkey
| | - Hicran Uzun Karka
- Department of Food Processing, Vocational School of Technical Sciences of Gaziantep University, 27310 Gaziantep, Turkey;
| | - Gamze Güçlü
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, Turkey; (G.G.); (S.S.)
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana 01380, Turkey; (G.G.); (S.S.)
| | - Haşim Kelebek
- Faculty of Engineering, Department of Food Engineering, Adana Alparslan Türkeş Science and Technology, Adana 01250, Turkey;
| | - Fahrettin Göğüş
- Engineering Faculty, Food Engineering Department, Gaziantep University, 27310 Gaziantep, Turkey; (D.M.Y.); (D.K.Y.); (A.E.D.)
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Ang SS, Thoo YY, Siow LF. Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying. FOOD BIOPROCESS TECH 2023:1-16. [PMID: 37363383 PMCID: PMC10261843 DOI: 10.1007/s11947-023-03140-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Accepted: 06/02/2023] [Indexed: 06/28/2023]
Abstract
Despite the multiple health benefits, natural flavonoid apigenin has poor aqueous solubility that restricts its delivery in foods. This study investigated the potential of spray-dried chitosan-coated liposomes prepared from scalable methods for the food industry as the delivery carriers for apigenin. Apigenin-loaded small unilamellar liposomes produced from ethanol injection had an encapsulation efficiency of 74.88 ± 5.31%. They were electrostatically stabilised via chitosan coating (0.25% w/v) and spray-dried. Spray-dried chitosan-coated apigenin liposomes (SCAL) exhibited the following powder characteristics: yield 66.62 ± 3.08%, moisture content 4.33 ± 0.56%, water activity 0.2242 ± 0.0548, particle size 10.97 ± 1.55 μm, nearly spherical morphology with wrinkles and dents under microscopic observation. Compared with the unencapsulated apigenin, SCAL demonstrated improved aqueous solubility (10.22 ± 0.18 mg/L), higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating gave a slower in-vitro release of apigenin in SCAL (77.0 ± 6.2%) than that of uncoated apigenin liposomes (94.0 ± 5.3%) at 12 h. The apigenin release kinetics from SCAL could be represented by the Korsmeyer-Peppas model (R2 = 0.971). These findings suggest that SCAL could be a promising delivery system of apigenin for functional food applications.
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Affiliation(s)
- San-San Ang
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, 47500 Subang Jaya, Selangor Malaysia
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7
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Edible oil to powder technologies: Concepts and advances. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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8
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Peng S, Zhao J, Wang Y, Chen F, Hu X, Ma L, Ji J. Combination of α-lactalbumin and gum Arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration. Food Res Int 2023; 167:112632. [PMID: 37087228 DOI: 10.1016/j.foodres.2023.112632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/20/2022] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor release during rehydration. In this study, the stability of L-menthol was enhanced by microencapsulation and the effect of different powder drying techniques was also investigated. The highest efficiency (76.58-78.66 %) and loading content (18.58-28.35 mg/g) of encapsulations were obtained by using a mass ratio of 2:1(α-LA: GA). Then they were dried by non-thermal spray freeze drying (SFD) technique compared to spray drying (SD) and freeze-drying (FD) process. The SFD particles were shown to be spherical and porous with the highest porosity (86.82 %). α-LA/GA based microparticles with spherical shapes were demonstrated to largely enhance flavor retention during high humidity storage. In addition, the porous structures of SFD powders could cause rapid rehydration in liquid models, and the release behaviors of loaded L-menthol followed the Fickian diffusion. Consequently, the SFD technique shows great potential to produce microparticles by regulating the release behaviors of L-menthol during storage and rehydration.
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Affiliation(s)
- Siyi Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Jiajia Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yaru Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
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9
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Sharma H, Sharma S, Bajwa J, Chugh R, Kumar D. Polymeric carriers in probiotic delivery system. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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10
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Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [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: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
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Baldelli A, Oguzlu H, Liang DY, Subiantoro A, Woo MW, Pratap-Singh A. Spray freeze drying of dairy products: Effect of formulation on dispersibility. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Valková V, Ďúranová H, Falcimaigne-Cordin A, Rossi C, Nadaud F, Nesterenko A, Moncada M, Orel M, Ivanišová E, Chlebová Z, Gabríny L, Kačániová M. Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study. Foods 2022; 11:foods11152267. [PMID: 35954036 PMCID: PMC9368466 DOI: 10.3390/foods11152267] [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: 06/29/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 12/03/2022] Open
Abstract
The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Aude Falcimaigne-Cordin
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Claire Rossi
- Enzyme and Cell Engineering, UPJV, CNRS, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France; (A.F.-C.); (C.R.)
| | - Frédéric Nadaud
- Service d’Analyse Physico-Chimique, Université de Technologie de Compiègne, Centre de recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Alla Nesterenko
- Integrated Transformations of Renewable Matter, ESCOM, Université de Technologie de Compiègne, Centre de Recherche Royallieu-CS 60319-60 203 CEDEX, 60200 Compiègne, France;
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Science, Nord Carolina State University, Raleigh, NC 27606, USA;
| | - Mykola Orel
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Chlebová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (M.O.); (Z.C.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
- Correspondence:
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13
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Ghaemmaghamian Z, Zarghami R, Walker G, O'Reilly E, Ziaee A. Stabilizing vaccines via drying: Quality by design considerations. Adv Drug Deliv Rev 2022; 187:114313. [PMID: 35597307 DOI: 10.1016/j.addr.2022.114313] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 02/26/2022] [Accepted: 04/26/2022] [Indexed: 12/12/2022]
Abstract
Pandemics and epidemics are continually challenging human beings' health and imposing major stresses on the societies particularly over the last few decades, when their frequency has increased significantly. Protecting humans from multiple diseases is best achieved through vaccination. However, vaccines thermal instability has always been a hurdle in their widespread application, especially in less developed countries. Furthermore, insufficient vaccine processing capacity is also a major challenge for global vaccination programs. Continuous drying of vaccine formulations is one of the potential solutions to these challenges. This review highlights the challenges on implementing the continuous drying techniques for drying vaccines. The conventional drying methods, emerging technologies and their adaptation by biopharmaceutical industry are investigated considering the patented technologies for drying of vaccines. Moreover, the current progress in applying Quality by Design (QbD) in each of the drying techniques considering the critical quality attributes (CQAs), critical process parameters (CPPs) are comprehensively reviewed. An expert advice is presented on the required actions to be taken within the biopharmaceutical industry to move towards continuous stabilization of vaccines in the realm of QbD.
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Affiliation(s)
- Zahra Ghaemmaghamian
- Pharmaceutical Engineering Research Laboratory, Pharmaceutical Process Centers of Excellence, School of Chemical Engineering, University of Tehran, Tehran, Iran
| | - Reza Zarghami
- Pharmaceutical Engineering Research Laboratory, Pharmaceutical Process Centers of Excellence, School of Chemical Engineering, University of Tehran, Tehran, Iran
| | - Gavin Walker
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - Emmet O'Reilly
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - Ahmad Ziaee
- SSPC, The SFI Research Centre of Pharmaceuticals, Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick, Ireland.
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14
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Kandasamy S, Naveen R. A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14059] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sengodan Kandasamy
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
| | - Rajshri Naveen
- Department of Food Technology, Kongu Engineering College Erode Tamil Nadu India
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15
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
- Center of Excellence in Biothermodynamics University of Tehran Tehran Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
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16
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Preparation of Human Milk Fat Substitutes: A Review. Life (Basel) 2022; 12:life12020187. [PMID: 35207476 PMCID: PMC8874823 DOI: 10.3390/life12020187] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022] Open
Abstract
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition. Lipid intake in infants not only affects their energy intake but also affects their metabolic mode and overall development. Infant formula is the best substitute for human milk when breastfeeding is not possible. As the main energy source in infant formula, human milk fat substitutes (HMFSs) should have a composition similar to that of HMF in order to meet the nutritional needs of infant growth and development. At present, HMFS preparation mainly focuses on the simulation of fatty acid composition, the application of structured lipids and the addition of milk fat globule membrane (MFGM) supplements. This paper first reviews the composition and structure of HMF, and then the preparation development of structured lipids and MFGM supplements are summarized. Additionally, the evaluation and regulation of HMFSs in infant formula are also presented.
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17
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Rostamnezhad M, Jafari H, Moradikhah F, Bahrainian S, Faghihi H, Khalvati R, Bafkary R, Vatanara A. Spray Freeze-Drying for inhalation application: Process and Formulation Variables. Pharm Dev Technol 2021; 27:251-267. [PMID: 34935582 DOI: 10.1080/10837450.2021.2021941] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
High porous particles with specific aerodynamic properties were processed by the spray freeze-drying (SFD) method. Comprehensive knowledge about all aspects of the SFD method is required for particle engineering of various pharmaceutical products with good flow properties. In this review, different types of the SFD method, the most frequently employed excipients, properties of particles prepared by this method, and most recent approaches concerning SFD are summarized. Generally, this technique can prepare spherical-shaped particles with a highly porous interior structure, responsible for the very low density of powders. Increasing the solubility of spray freeze-dried formulations achieves the desired efficacy. Also, due to the high efficiency of SFD, by determining the different features of this method and optimizing the process by model-based studies, desirable results for various inhaled products can be achieved and significant progress can be made in the field of pulmonary drug delivery.
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Affiliation(s)
- Mostafa Rostamnezhad
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Hossein Jafari
- Department of Food and Drug Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Farzad Moradikhah
- Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Sara Bahrainian
- Aerosol Research Laboratory, Department of Pharmaceutics, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Homa Faghihi
- School of Pharmacy-International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Reza Khalvati
- Food and Drug Administration, Mazandaran University of Medical Sciences, Mazandaran, Iran
| | - Reza Bafkary
- Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran
| | - Alireza Vatanara
- Department of Pharmaceutics, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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18
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Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02721-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Chemotherapy-induced hearing loss: the applications of bio-nanotechnologies and bile acid-based delivery matrices. Ther Deliv 2021; 12:723-737. [PMID: 34697955 DOI: 10.4155/tde-2021-0050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Advancement in the prevention of chemotherapy-induced hearing loss has proposed new nano-based delivery matrices that can target inner ear regions most damaged by chemotherapy. Chemotherapy agents (e.g., cisplatin) induce increased reactive oxygen species formation in the inner ear that damage sensory hair cells and result in irreversible hearing impairment. Exogenous antioxidants (e.g., Probucol and metformin) have been shown to block the formation of these reactive oxygen species. Delivery of these drugs in effective concentrations remains a challenge. Microencapsulation in combination with drug excipients provides one technique to effectively deliver these drugs. This paper investigates the use of probucol and metformin in combination with drug excipients for novel, inner ear, delivery.
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20
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An integration study of microalgae bioactive retention: From microalgae biomass to microalgae bioactives nanoparticle. Food Chem Toxicol 2021; 158:112607. [PMID: 34653554 DOI: 10.1016/j.fct.2021.112607] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/30/2021] [Accepted: 10/10/2021] [Indexed: 01/02/2023]
Abstract
Microalgae metabolites include biologically active compounds with therapeutic effects such as anticancer, anti-inflammatory and immunomodulation effects. One of the most recent focuses is on utilizing microalgae lipid-based biologically active compounds in food applications. However, most microalgae biological active compounds in their natural forms have common drawbacks like low solubility, low physicochemical stability and strong susceptibility to degradation, which significantly limits their application in foods, therefore, it is important to find solutions to retain their functional properties. In the present work, a comprehensive review on multi-product biorefinery was carried out from upstream processing stage to downstream processing stage, and identify critical processes and factors that impact bioactive material acquisition and retention. Furthermore, since nanoencapsulation technology emerges as an effective solution for microalgae nutraceutical product's retention, this work also focus on the nanoparticle perspective and comprehensively reviews the current nanoencapsulation solutions of the microalgae bioactive extract products. The aim is to depict advances in the formulations of microalage bioactive nanoparticles and provide a critical analysis of the reported nanoparticle formation. Overall, through the investigation of microalgae from biomass to bioactive nanoparticles, we aim to facilitate microalgae nutraceuticals incorporation as high value-added ingredients in more functional food that can improve human health.
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21
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Franco Ribeiro E, Carregari Polachini T, Dutra Alvim I, Quiles A, Hernando I, Nicoletti VR. Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and
in vitro
bioaccessibility studies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Elisa Franco Ribeiro
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Tiago Carregari Polachini
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
| | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center Food Technology Institute (ITAL) Campinas São Paulo 13070‐178 Brazil
| | - Amparo Quiles
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group Universitat Politècnica de València (UPV) Valencia 46022 Spain
| | - Vania Regina Nicoletti
- São Paulo State University (Unesp) Institute of Biosciences, Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo 15054‐000 Brazil
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22
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Nayana N, Mary Abraham L, Padma Ishwarya S, Nisha P. Spray‐dried microcapsules of red palm olein‐flaxseed oil blend: Development, physicochemical characterization, and evaluation of its potential applications as a fat replacer and β‐carotene fortificant in cupcakes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- N. Nayana
- Agro Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad‐201002India
| | - Litty Mary Abraham
- Agro Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram India
| | - S. Padma Ishwarya
- Agro Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram India
| | - P. Nisha
- Agro Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad‐201002India
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23
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Elik A, Koçak Yanık D, Göğüş F. A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111153] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Encapsulation of Sardine Oil by Electrospraying with Gliadins and Pecan Nutshell Extracts for its Stabilization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02567-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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Khoshnoudi-Nia S, Forghani Z, Jafari SM. A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Crit Rev Food Sci Nutr 2020; 62:2061-2082. [PMID: 33207958 DOI: 10.1080/10408398.2020.1848793] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray-freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide-protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency.
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Affiliation(s)
- Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Zahra Forghani
- Department Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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26
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Deotale SM, Dutta S, Moses JA, Anandharamakrishnan C. Stability of Instant Coffee Foam by Nanobubbles Using Spray-Freeze Drying Technique. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02526-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Camara MC, Vandenberghe LPS, Sextos GC, Tanobe VOA, Magalhães Junior AI, Soccol CR. Alternative methods for gibberellic acid production, recovery and formulation: A case study for product cost reduction. BIORESOURCE TECHNOLOGY 2020; 309:123295. [PMID: 32299050 DOI: 10.1016/j.biortech.2020.123295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 03/30/2020] [Accepted: 04/01/2020] [Indexed: 06/11/2023]
Abstract
The aim of this work was to develop a new production, recovery and formulation process of gibberellic acid (GA3). Low-cost byproducts - citrus pulp (CP) and soybean hulls (SH) - were employed as substrate for GA3 production by Gibberella fujikuroi in semisolid fermentation. A CP/SH mixture (70%/30%) promoted high productivities both in bubble column reactor (1.66 mg L/h), and in stirred tank reactor (2.13 mg L/h). GA3 production medium cost (US$ 6.70/m3) was reduced by 85% when compared to previously reported synthetic media (US$ 44.96/m3). It was described that GA3 fermented extract has low stability, and that liquid and powder formulation of the fermented extract maintained the biomolecule activity over 6 months. Alginate and alginate/kefiran beads containing GA3 showed encapsulation efficiency of 70% and 60%, respectively. This work supports good perspectives for GA3 production using cheap substrates and simple formulation of clarified extract to favour its use in agricultural countries.
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Affiliation(s)
- Marcela C Camara
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Luciana P S Vandenberghe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil.
| | - Gabrielle C Sextos
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Valcineide O A Tanobe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Antonio I Magalhães Junior
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
| | - Carlos R Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-990 Curitiba, Paraná, Brazil
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28
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Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. Processes (Basel) 2020. [DOI: 10.3390/pr8080889] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.
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29
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Spray Freeze-Drying as a Solution to Continuous Manufacturing of Pharmaceutical Products in Bulk. Processes (Basel) 2020. [DOI: 10.3390/pr8060709] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Pharmaceutical manufacturing is evolving from traditional batch processes to continuous ones. The new global competition focused on throughput and quality of drug products is certainly the driving force behind this transition which, thus, represents the new challenge of pharmaceutical manufacturing and hence of lyophilization as a downstream operation. In this direction, the present review deals with the most recent technologies, based on spray freeze-drying, that can achieve this objective. It provides a comprehensive overview of the physics behind this process and of the most recent equipment design.
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30
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Ma L, Shang Y, Zhu Y, Zhang X, E J, Zhao L, Wang J. Study on microencapsulation of
Lactobacillus plantarum
LIP
‐1 by emulsification method. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13437] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Lili Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yina Shang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yingdan Zhu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Xiaoning Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Jingjing E
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Lihua Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
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31
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Gulzar S, Benjakul S. Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000049] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Saqib Gulzar
- Department of Food Technology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
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32
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Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method. Food Chem 2020; 304:125427. [DOI: 10.1016/j.foodchem.2019.125427] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 08/13/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
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33
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Nik AB, Vazifedoost M, Didar Z, Hajirostamloo B. The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca (L.) seed extract by co-crystallization. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Securigera securidaca seed is a good source of phenolic compounds with high antioxidant properties. Preservation and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this purpose. In this study, the chemical compounds of the plant seed extract were identified by GC/MS device. Bioactive compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization process. The evaluations included total phenolic compounds, radical scavenging ability, production efficiency, moisture content, and flowability characteristics of the produced powders, such as compressibility index, Hausner ratio, and angle of repose. The results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder (P < 0.05). The production efficiency and the moisture content of extract-containing co-crystallized powder were 84% and 0.14%, respectively. The particle size difference of the microencapsulated powder could significantly affect the powder flowability characteristics (P < 0.05), and particles with a size of 1 mm showed better flowability behaviour. FT-IR charts for samples revealed chemical bonds specific to saccharose molecule indicating no changes in covalent bonds present in saccharose molecule structure after the process. Scanning electron microscope images showed the presence of vacant spaces and porosity in the structure of saccharose crystals formed during the process of crystallization. As a result, the co-crystallized powder obtained from the plant extract can be used as an appropriate antioxidant in the food and pharmaceutical formulations.
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Affiliation(s)
- Ali Behnam Nik
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Bahareh Hajirostamloo
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
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Isleroglu H, Turker I, Koc B, Tokatli M. Microencapsulation of Microbial Transglutaminase by Ultrasonic Spray-Freeze Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02353-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Adu-Frimpong M, Qiuyu W, Firempong CK, Mukhtar YM, Yang Q, Omari-Siaw E, Lijun Z, Xu X, Yu J. Novel cuminaldehyde self-emulsified nanoemulsion for enhanced antihepatotoxicity in carbon tetrachloride-treated mice. J Pharm Pharmacol 2019; 71:1324-1338. [DOI: 10.1111/jphp.13112] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 04/22/2019] [Indexed: 02/06/2023]
Abstract
Abstract
Objectives
Cuminaldehyde self-emulsified nanoemulsion (CuA-SEN) was prepared and optimised to improve its oral bioavailability and antihepatotoxicity.
Methods
Cuminaldehyde self-emulsified nanoemulsion was developed through the self-nanoemulsification method using Box–Behnken Design (BBD) tool while appropriate physicochemical indices were evaluated. The optimised CuA-SEN was characterised via droplet size (DS), morphology, polydispersity index (PDI), zeta potential (ZP), entrapment efficiency, in-vitro release, and pharmacokinetic studies while its antihepatotoxicity was evaluated.
Key findings
Cuminaldehyde self-emulsified nanoemulsion with acceptable characteristics (mean DS-48.83 ± 1.06 nm; PDI-0.232 ± 0.140; ZP-29.92 ± 1.66 mV; EE-91.51 ± 0.44%; and drug-loading capacity (DL)-9.77 ± 0.75%) was formulated. In-vitro drug release of CuA-SEN significantly increased with an oral relative bioavailability of 171.02%. Oral administration of CuA-SEN to CCl4-induced hepatotoxicity mice markedly increased the levels of superoxide dismutase, glutathione and catalase in serum. Also, CuA-SEN reduced the levels of tumour necrosis factor-alpha and interleukin-6 in both serum and liver tissues while aspartate aminotransferase, alanine aminotransferase and malonaldehyde levels were significantly decreased.
Conclusions
These findings showed that the improved bioavailability of cuminaldehyde via SEN provided an effective approach for enhancing antioxidation, anti-inflammation and antihepatotoxicity of the drug.
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Affiliation(s)
- Michael Adu-Frimpong
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
- Department of Basic and Biomedical Sciences, College of Health and Well-Being, Kintampo, Bono Region, Ghana
| | - Wei Qiuyu
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
| | - Caleb Kesse Firempong
- Department of Biochemistry and Biotechnology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Yusif Mohammed Mukhtar
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
| | - Qiuxuan Yang
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
| | - Emmanuel Omari-Siaw
- Department of Pharmaceutical Sciences, Kumasi Technical University, Kumasi, Ghana
| | - Zhen Lijun
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
| | - Ximing Xu
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
| | - Jiangnan Yu
- Department of Pharmaceutics and Tissue Engineering, School of Pharmacy, Jiangsu University, Zhenjiang, China
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37
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Vishali D, Monisha J, Sivakamasundari S, Moses J, Anandharamakrishnan C. Spray freeze drying: Emerging applications in drug delivery. J Control Release 2019; 300:93-101. [DOI: 10.1016/j.jconrel.2019.02.044] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 02/27/2019] [Accepted: 02/28/2019] [Indexed: 11/15/2022]
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38
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Holgado F, Márquez‐Ruiz G, Ruiz‐Méndez MV, Velasco J. Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14162] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas (CSIC) c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - Gloria Márquez‐Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas (CSIC) c/ José Antonio Novais, 10 E‐28040 Madrid Spain
| | - María Victoria Ruiz‐Méndez
- Instituto de la Grasa Consejo Superior de Investigaciones Científicas (CSIC) Campus Universidad Pablo de Olavide, Ctra. de Utrera Km 1 E‐41013 Sevilla Spain
| | - Joaquín Velasco
- Instituto de la Grasa Consejo Superior de Investigaciones Científicas (CSIC) Campus Universidad Pablo de Olavide, Ctra. de Utrera Km 1 E‐41013 Sevilla Spain
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39
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Isleroglu H, Turker I. Thermal inactivation kinetics of microencapsulated microbial transglutaminase by ultrasonic spray-freeze drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.091] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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Hosseini H, Ghorbani M, Jafari SM, Sadeghi Mahoonak A. Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability. Journal of Food Science and Technology 2018; 56:59-70. [PMID: 30728547 DOI: 10.1007/s13197-018-3455-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2018] [Accepted: 10/02/2018] [Indexed: 11/28/2022]
Abstract
Glyceride product from lipase-catalyzed hydrolysis of fish oil (large-scale) is a rich source of n-3 PUFA (49.62%); but it is prone to oxidation. Our aim was to encapsulate this product by a mixture of whey powder and sodium caseinate (4:1) as a new wall material. The emulsification was done using ultrasonication in different powers (180-380 W) and times (1-3 min) and, then, the emulsions were freeze-dried to obtain the powders. Based on encapsulation efficiency, sonication (88-94%) could inhibit the presence of oil at the surface of powder particles in comparison with the samples prepared without sonication (control, 68%). The highest oxidation rate and the lowest L-value were found for the unencapsulated glyceride product stored in air atmosphere followed by the control powder, the powders from sonication treatment and the unencapsulated glyceride product under N2, respectively. In the case of oxidative stability of the samples, the sonication time was more significant than sonication power. According to our results, a sonication treatment of 380 W for 3 min was recommended to prepare parent emulsions during fish oil encapsulation.
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Affiliation(s)
- Hamed Hosseini
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Ghorbani
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi Mahoonak
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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41
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Adu‐Frimpong M, Firempong CK, Omari‐Siaw E, Wang Q, Mukhtar YM, Deng W, Yu Q, Xu X, Yu J. Preparation, optimization, and pharmacokinetic study of nanoliposomes loaded with triacylglycerol‐bound punicic acid for increased antihepatotoxic activity. Drug Dev Res 2018; 80:230-245. [DOI: 10.1002/ddr.21485] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/23/2018] [Accepted: 10/08/2018] [Indexed: 12/14/2022]
Affiliation(s)
- Michael Adu‐Frimpong
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
- Department of Biomedical and Basic SciencesCollege of Health and Well‐Being Kintampo Ghana
| | - Caleb Kesse Firempong
- Department of Biochemistry and Biotechnology, College of ScienceKwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Emmanuel Omari‐Siaw
- Department of Pharmaceutical SciencesKumasi Technical University Kumasi Ghana
| | - Qilong Wang
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Yusif Mohammed Mukhtar
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Wenwen Deng
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Qingtong Yu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Ximing Xu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
| | - Jiangnan Yu
- Department of Pharmaceutics and Tissue Engineering, School of PharmacyJiangsu University Zhenjiang P.R. China
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42
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Dutta S, Moses JA, Anandharamakrishnan C. Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12881] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sayantani Dutta
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - J. A. Moses
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
| | - C. Anandharamakrishnan
- Computational Modeling and Nano Scale Processing UnitIndian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India Thanjavur Tamil Nadu India
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43
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Hasani S, Ojagh SM, Ghorbani M. Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics. Int J Biol Macromol 2018; 115:143-151. [PMID: 29653169 DOI: 10.1016/j.ijbiomac.2018.04.038] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 03/18/2018] [Accepted: 04/08/2018] [Indexed: 10/17/2022]
Abstract
Lemon essential oils (LEOs) as a bioactive compound with health beneficial potential are used as safe additives in foods, medicine and nutritional supplements. However, it is a chemical compound which is sensitive to light, thermal condition and oxidation. To overcome these challenge encapsulation could be an adequate technique to protect them from degradation and evaporation. In this study, nanocapsules based on chitosan (CS) and modified starch (Hicap) with LEOs as an active ingredient was prepared by freeze-drying. The produced nanocapsules were characterized by their structural and physicochemical properties. It was found that nanocapsules produced by using CS: Hi-cap (1.5%:8.5%) clearly showed the highest encapsulation efficiency (85.44%) and Zeta potential value (+44.23mV). In vitro release studies demonstrated a prolonged release of the samples with larger CS ratio. Most nanocapsules sizes ranged from 339.3 to 553.3nm. The obtained nanocapsules showed a rough surface without the spherical shape as represented by Scanning electron microscopy images. Differential scanning calorimetry (DSC) thermogram and Fourier transform infrared (FTIR) spectroscopy techniques confirmed the success of LEOs encapsulation. The desirable physicochemical properties and thermal stability specified that such nanocapsules have promising application in delivery of LEOs in medicine and food industries.
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Affiliation(s)
- Shirin Hasani
- Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seyed Mahdi Ojagh
- Department of Fisheries, Faculty of Fisheries and the Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mohammad Ghorbani
- Department of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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44
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Karthik P, Ezhilarasi PN, Anandharamakrishnan C. Challenges associated in stability of food grade nanoemulsions. Crit Rev Food Sci Nutr 2017; 57:1435-1450. [DOI: 10.1080/10408398.2015.1006767] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- P. Karthik
- Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
| | - P. N. Ezhilarasi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
| | - C. Anandharamakrishnan
- Department of Food Engineering, CSIR-Central Food Technological Research Institute (CFTRI), Mysore, India
- AcSIR-Academy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India
- Indian Institute of Crop Processing Technology (IICPT), Thanjavur, Tamil Nadu, India
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45
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S. P, Anandharamakrishnan C. Enhancement of oral bioavailability of vitamin E by spray-freeze drying of whey protein microcapsules. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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46
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Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.003] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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On-line process for pressurized ethanol extraction of onion peels extract and particle formation using supercritical antisolvent. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2015.11.024] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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48
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Sahari MA, Moghimi HR, Hadian Z, Barzegar M, Mohammadi A. Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α-tocopherol. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13068] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohammad Ali Sahari
- Department of Food Technology; Faculty of Agriculture; Tarbiat Modares University; P.O. Box 14115-111 Tehran Iran
| | - Hamid Reza Moghimi
- Department of Pharmaceutics; Faculty of Pharmacy; Shahid Beheshti University of Medical Sciences; P.O. Box 14155-6153 Tehran Iran
| | - Zahra Hadian
- Department of Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohsen Barzegar
- Department of Food Technology; Faculty of Agriculture; Tarbiat Modares University; P.O. Box 14115-111 Tehran Iran
| | - Abdoreza Mohammadi
- Department of Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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49
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Chen XW, Chen YJ, Wang JM, Guo J, Yin SW, Yang XQ. Phytosterol structured algae oil nanoemulsions and powders: improving antioxidant and flavor properties. Food Funct 2016; 7:3694-702. [DOI: 10.1039/c6fo00449k] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Phytosterol structured algae oil nanoemulsions and powders were obtained using a one-pot sonification strategy and followed by spray-drying. β-Sitosterol and γ-oryzanol co-structured microencapsulation is a technique for burying fishy odor and preventing oil oxidation.
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Affiliation(s)
- Xiao-Wei Chen
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Ya-Jun Chen
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jin-Mei Wang
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jian Guo
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
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50
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Parthasarathi S, Muthukumar SP, Anandharamakrishnan C. The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions. Food Funct 2016; 7:2294-302. [DOI: 10.1039/c5fo01517k] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Vitamin E (α-tocopherol) is a nutraceutical compound, which has been shown to possess potent antioxidant and anticancer activity.
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Affiliation(s)
- S. Parthasarathi
- Department of Food Engineering
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- Academy of Scientific and Innovative Research (AcSIR)
| | - S. P. Muthukumar
- Animal House Facility
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
| | - C. Anandharamakrishnan
- Department of Food Engineering
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- Academy of Scientific and Innovative Research (AcSIR)
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