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Ozcan BE, Karakas CY, Karadag A. Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies. Int J Biol Macromol 2024; 277:134547. [PMID: 39116974 DOI: 10.1016/j.ijbiomac.2024.134547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.
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Affiliation(s)
- Basak Ebru Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kırklareli 39000, Türkiye.
| | - Canan Yagmur Karakas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
| | - Ayse Karadag
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
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2
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Mergulhão NLON, Bulhões LCG, Silva VC, Duarte IFB, Basílio-Júnior ID, Freitas JD, Oliveira AJ, Goulart MOF, Barbosa CV, Araújo-Júnior JX. Insights from Syzygium aromaticum Essential Oil: Encapsulation, Characterization, and Antioxidant Activity. Pharmaceuticals (Basel) 2024; 17:599. [PMID: 38794169 PMCID: PMC11124181 DOI: 10.3390/ph17050599] [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: 04/14/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 05/26/2024] Open
Abstract
Alginate encapsulates loaded with clove essential oil (CEO) were prepared by ionic gelation, with subsequent freeze-drying. The objective of the present work was to develop a product with the ability to protect CEO against its easy volatility and oxidation. The following techniques were used to characterize the formulations: eugenol release, degree of swelling, GC/MS, TGA/DSC, and SEM. The alginate solution (1.0%) containing different concentrations of CEO (LF1: 1.0%; LF2: 0.5%; LF3: 0.1%) was dropped into a 3.0% CaCl2 solution. After lyophilization, the encapsulated samples were wrinkled and rigid, with high encapsulation power (LF3: 76.9% ± 0.5). Three chemical components were identified: eugenol (the major one), caryophyllene, and humulene. The antioxidant power (LF1: DPPH IC50 18.1 µg mL-1) was consistent with the phenol content (LF1: 172.2 mg GAE g-1). The encapsulated ones were thermally stable, as shown by analysis of FTIR peaks, eugenol molecular structure was kept unaltered. The degree of swelling was 19.2% (PBS). The release of eugenol (92.5%) in the PBS solution was faster than in the acidic medium. It was concluded that the low-cost technology used allows the maintenance of the content and characteristics of CEO in the three concentrations tested, offering a basis for further research with essential oil encapsulates.
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Affiliation(s)
- Naianny L. O. N. Mergulhão
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
| | - Laisa C. G. Bulhões
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
| | - Valdemir C. Silva
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
- Estácio de Alagoas Faculty, Maceió 57035-225, Brazil
| | - Ilza F. B. Duarte
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
| | - Irinaldo D. Basílio-Júnior
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
| | - Johnnatan D. Freitas
- Department of Food Chemistry, Federal Institute of Alagoas, Maceió 57020-600, Brazil;
| | - Adeildo J. Oliveira
- Department of Exact Sciences, Federal University of Alagoas, Arapiraca 57309-005, Brazil;
| | - Marília O. F. Goulart
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
| | - Círia V. Barbosa
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
| | - João X. Araújo-Júnior
- Institute of Pharmaceutical Sciences, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil; (N.L.O.N.M.); (L.C.G.B.); (I.D.B.-J.); (C.V.B.)
- Program of the Northeast Biotechnology Network (RENORBIO), Institute of Chemistry and Biotechnology, Federal University of Alagoas (UFAL), Maceió 57072-900, Brazil;
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Wang Z, Zhou D, Liu D, Zhu B. Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs. Crit Rev Food Sci Nutr 2023; 63:11545-11560. [PMID: 35776082 DOI: 10.1080/10408398.2022.2094338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities and bioactivities but are limited by instability. In this regard, a series of food-grade encapsulated polyphenols has been tailored for incorporating into food formulations as novel additives, which could better satisfy the complicated industry processing. This review seeks to present the most recent discussions regarding their application status in diverse foodstuffs as novel additives, involving functionalities, action mechanisms, and relevant encapsulation technologies. The scientific findings confirm that such novel additives show positive effects on physicochemical, sensory, and nutritional properties as well as the shelf life of diverse food matrices. However, poor heat resistance is still the major defect that restricts their application in thermal processes. Future research should focus on the evaluation of the compatibility and applicability of encapsulated polyphenols in real food processes as well as track and deepen their molecular action mechanisms in the context of complex foodstuffs. Innovation of existing encapsulation technologies should also be concerned in the future to bridge the gap between lab and scale-up production.
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Affiliation(s)
- Zonghan Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Martínez-Olivo AO, Zamora-Gasga VM, Medina-Torres L, Pérez-Larios A, Sáyago-Ayerdi SG, Sánchez-Burgos JA. Biofunctionalization of natural extracts, trends in biological activity and kinetic release. Adv Colloid Interface Sci 2023; 318:102938. [PMID: 37329675 DOI: 10.1016/j.cis.2023.102938] [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: 03/20/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/19/2023]
Abstract
The health benefits provided by plant matrices is due to the presence of certain compounds that, in studies carried out in vitro and in vivo, have shown to have biological activity in certain conditions, not only as a natural treatment against various conditions, but also for the quality of preventing chronic diseases, these compounds, already identified and studied, they can increase their biological function by undergoing structural chemical modifications or by being incorporated into polymer matrices that allow, in the first instance, to protect said compound and increase its bioaccessibility, as well as to preserve or increase the biological effects. Although the stabilization of compounds is an important aspect, it is also the study of the kinetic parameters of the system that contains them, since, due to these studies, the potential application to these systems can be designated. In this review we will address some of the work focused on obtaining compounds with biological activity from plant sources, the functionalization of extracts through double emulsions and nanoemulsions, as well as their toxicity and finally the pharmacokinetic aspects of entrapment systems.
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Affiliation(s)
- Abraham Osiris Martínez-Olivo
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Víctor Manuel Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Luis Medina-Torres
- Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510 Ciudad de México, Mexico
| | - Alejandro Pérez-Larios
- Universidad de Guadalajara, Centro Universitario de los Altos, División de Ciencias Agropecuarias e Ingenierías, Laboratorio de Materiales, Agua y Energía, Av. Rafael Casillas Aceves 1200, C.P. 47600, Tepatitlán de Morelos, Mexico
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico.
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Yousefi M, Khanniri E, Sohrabvandi S, Khorshidian N, Mortazavian AM. Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt. Front Nutr 2023; 10:1130425. [PMID: 37360296 PMCID: PMC10287953 DOI: 10.3389/fnut.2023.1130425] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Accepted: 05/08/2023] [Indexed: 06/28/2023] Open
Abstract
Heracleum percicum essential oil (HEO) at various levels was encapsulated in chitosan nanoparticles and its potential application in yogurt was investigated. The values obtained for encapsulation efficiency, loading capacity, mean particle size, and zeta potential of nanoparticles were 39.12-70.22%, 9.14-14.26%, 201.23-336.17 nm, and + 20.19-46.37 mV, respectively. The nanoparticles had spherical shape with some holes as a result of drying process. In vitro release studies in acidic solution and phosphate buffer solution indicated an initial burst effect followed by slow release with higher release rate in acidic medium. Results of antibacterial activity revealed that Staphylococcus aureus and Salmonella typhimurium with inhibition zones of 21.04-38.10 and 9.39-20.56 mm were the most sensitive and resistant bacteria to HEO, respectively. Incorporation of encapsulated HEO into yogurt decreased pH and increased titratable acidity due to stimulation of starters' activity. Interaction of nanoparticles with proteins decreased syneresis in yogurt. Regarding antioxidant activity, a higher value was observed in yogurt containing encapsulated HEO after 14 days of storage due to degradation and release of essential oil from nanoparticles. In conclusion, application of HEO nanoparticles in yogurt could be a promising approach for development of functional food products such as yogurt with enhanced antioxidant properties.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Bennacef C, Desobry S, Probst L, Desobry-Banon S. Alginate Based Core-Shell Capsules Production through Coextrusion Methods: Recent Applications. Foods 2023; 12:foods12091788. [PMID: 37174326 PMCID: PMC10177967 DOI: 10.3390/foods12091788] [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: 04/03/2023] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
Encapsulation is used in various industries to protect active molecules and control the release of the encapsulated materials. One of the structures that can be obtained using coextrusion encapsulation methods is the core-shell capsule. This review focuses on coextrusion encapsulation applications for the preservation of oils and essential oils, probiotics, and other bioactives. This technology isolates actives from the external environment, enhances their stability, and allows their controlled release. Coextrusion offers a valuable means of preserving active molecules by reducing oxidation processes, limiting the evaporation of volatile compounds, isolating some nutrients or drugs with undesired taste, or stabilizing probiotics to increase their shelf life. Being environmentally friendly, coextrusion offers significant application opportunities for the pharmaceutical, food, and agriculture sectors.
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Affiliation(s)
- Chanez Bennacef
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
- Cookal SAS Company, 19 Avenue de la Meurthe, 54320 Maxéville, France
| | - Stéphane Desobry
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
| | - Laurent Probst
- Cookal SAS Company, 19 Avenue de la Meurthe, 54320 Maxéville, France
| | - Sylvie Desobry-Banon
- Laboratoire d'Ingénierie des Biomolécules (LIBio), ENSAIA-Université de Lorraine, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandoeuvre-lès-Nancy Cedex, France
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7
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Fan X, Shi Z, Xu J, Li C, Li X, Jiang X, Du L, Tu M, Zeng X, Wu Z, Pan D. Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chem 2023; 406:135020. [PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022]
Abstract
The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber (WDF) on yogurt quality were investigated in this study. d-fructose, β-d-glucose, 6-acetyl-d-glucose, and 1-ketose in WDF significantly improved syneresis, apparent viscosity, and elastic behavior of yogurt. Binary probiotics were more suitable for fermenting WDF yogurt than single probiotics, resulting in a higher viable count (9.39 lg (CFU/mL)) and unique flavor. Binary probiotics can promote the production of tyrosol by L. casei 56 through the tyrosine metabolic pathway, thereby enhancing the resistance of L. casei 56 and L. plantarum 53 to their environment and promoting growth. Pyridine, 2,3,4,5-tetrahydro- and prenol might be responsible for the high odor scores in the sensory evaluation of WDF yogurt prepared using binary probiotics. In summary, combining binary probiotics and WDF can significantly improve yogurt quality and add value to the final product.
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Affiliation(s)
- Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zihang Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jue Xu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Chunwei Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiefei Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Xiaoxiao Jiang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Maolin Tu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
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Popescu L, Cojocari D, Ghendov-Mosanu A, Lung I, Soran ML, Opriş O, Kacso I, Ciorîţă A, Balan G, Pintea A, Sturza R. The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt. Antioxidants (Basel) 2023; 12:antiox12040893. [PMID: 37107268 PMCID: PMC10135706 DOI: 10.3390/antiox12040893] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/30/2023] [Accepted: 03/31/2023] [Indexed: 04/08/2023] Open
Abstract
The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.
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Affiliation(s)
- Liliana Popescu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Daniela Cojocari
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Ildiko Lung
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Maria-Loredana Soran
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Ocsana Opriş
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Irina Kacso
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
| | - Alexandra Ciorîţă
- Department of Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, 400293 Cluj-Napoca, Romania
- Faculty of Biology and Geology, Babes-Bolyai University, 5–7 Clinicilor, 400006 Cluj-Napoca, Romania
| | - Greta Balan
- Department of Preventive Medicine, “Nicolae Testemitanu” State University of Medicine and Pharmacy, 165 Stefan cel Mare Bd., MD-2004 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Manastus St., 400374 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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Baygut H, Cais-Sokolińska D, Bielska P, Teichert J. Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% w/v) were investigated. The addition of acai powder significantly influenced the fermentation kinetics based on changes in pH, accelerating fermentation in the initial period. The results showed that the acai additive did not affect the enumeration of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The presence of acai inhibited the proliferation of Streptococcus thermophilus compared to the soy beverage without acai powder added. However, the higher the acai additive, the more Streptococcus thermophilus bacteria were detected: 4.39 CFU/g for 6% acai powder sample and 3.40 CFU/g for 3% acai powder sample. The addition of acai to the soy beverage reduced its firmness, consistency, cohesiveness, and viscosity index after fermentation. A slight difference was observed in the lightness and whiteness of fermented soy beverages with 3% and 6% acai powder.
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Effect of the Enzymatic Treatment of Phenolic-Rich Pigments from Purple Corn (Zea mays L.): Evaluation of Thermal Stability and Alpha-Glucosidase Inhibition. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03021-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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11
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Prosopis alba exudate gum as new carrier agent for obtaining powdered Hibiscus sabdariffa aqueous extracts by spray drying. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2023.118316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Molina AK, Corrêa RCG, Prieto MA, Pereira C, Barros L. Bioactive Natural Pigments' Extraction, Isolation, and Stability in Food Applications. Molecules 2023; 28:1200. [PMID: 36770869 PMCID: PMC9920834 DOI: 10.3390/molecules28031200] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing process, as well as its storage. Therefore, the development of new food products should take into account consumer preferences, the physical properties of a product, food safety standards, the economy, and applications of technology. With all of this, the use of food additives, such as dyes, is increasingly important due to the interest in the natural coloring of foods, strict regulatory pressure, problems with the toxicity of synthetic food colors, and the need for globally approved colors, in addition to current food market trends that focus on the consumption of healthy, organic, and natural products. It is for this reason that there is a growing demand for natural pigments that drives the food industry to seek or improve extraction techniques, as well as to study different stability processes, considering their interactions with the food matrix, in order to meet the needs and expectations of consumers.
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Affiliation(s)
- Adriana K. Molina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Rúbia C. G. Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-390, Brazil
| | - Miguel A. Prieto
- Grupo de Nutrição e Bromatologia, Faculdade de Ciência e Tecnologia de Alimentos, Universidade de Vigo, 36310 Vigo, Spain
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Chen S, Zhu H, Luo Y. The gut-mediated function of polyphenols: Opinions on functional foods development for non-alcoholic fatty liver disease. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
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14
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Ghosh S, Sarkar T, Chakraborty R, Shariati MA, Simal-Gandara J. Nature's palette: An emerging frontier for coloring dairy products. Crit Rev Food Sci Nutr 2022; 64:1508-1552. [PMID: 36066466 DOI: 10.1080/10408398.2022.2117785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Consumers all across the world are looking for the most delectable and appealing foods, while also demanding products that are safer, more nutritious, and healthier. Substitution of synthetic colorants with natural colorants has piqued consumer and market interest in recent years. Due to increasing demand, extensive research has been conducted to find natural and safe food additives, such as natural pigments, that may have health benefits. Natural colorants are made up of a variety of pigments, many of which have significant biological potential. Because of the promising health advantages, natural colorants are gaining immense interest in the dairy industry. This review goes over the use of various natural colorants in dairy products which can provide desirable color as well as positive health impacts. The purpose of this review is to provide an in-depth look into the field of food (natural or synthetic) colorants applied in dairy products as well as their potential health benefits, safety, general trends, and future prospects in food science and technology. In this paper, we listed a plethora of applications of natural colorants in various milk-based products.
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Affiliation(s)
- Susmita Ghosh
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Tanmay Sarkar
- Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Mohammad Ali Shariati
- Research Department, K. G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
- Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, E32004, Spain
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Application of Functional and Edible Coatings and Films as Promising Strategies for Developing Dairy Functional Products—A Review on Yoghurt Case. COATINGS 2022. [DOI: 10.3390/coatings12060838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Edible coatings and films appear to be a very promising strategy for delivering bioactive compounds and probiotics in food systems when direct incorporation/inoculation is not an option. The production of dairy products has undergone radical modifications thanks to nanotechnology. Despite being a relatively new occurrence in the dairy sector, nanotechnology has quickly become a popular means of increasing the bioavailability and favorable health effects of a variety of bioactive components. The present review describes, in detail, the various processes being practiced worldwide for yoghurt preparation, microencapsulation, and nanotechnology-based approaches for preserving and/or enriching yoghurt with biologically, and its effect on health and in treating various diseases. In the case of yoghurt, as a perfect medium for functional ingredients supplementation, different gums (e.g., alginate, xanthan gum, and gum arabic), alone or in combination with maltodextrin, seem to be excellent coatings materials to encapsulate functional ingredients. Edible coatings and films are ideal carriers of bioactive compounds, such as antioxidants, antimicrobials, flavors, and probiotics, to improve the quality of dairy food products. Yoghurt is regarded as a functional superfood with a variety of health benefits, especially with a high importance for women’s health, as a probiotic. Consumption of yoghurt with certain types of probiotic strains which contain γ-linolenic acid or PUFA can help solve healthy problems or alleviate different symptoms, and this review will be shed light on the latest studies that have focused on the impact of functional yoghurt on women’s health. Recently, it has been discovered that fermented milk products effectively prevent influenza and COVID-19 viruses. Bioactive molecules from yoghurt are quite effective in treating various inflammations, including so-called “cytokine storms” (hypercytokinaemia) caused by COVID-19.
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Diep TT, Yoo MJY, Rush E. Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt. Antioxidants (Basel) 2022; 11:520. [PMID: 35326171 PMCID: PMC8944466 DOI: 10.3390/antiox11030520] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.
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Affiliation(s)
- Tung Thanh Diep
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Michelle Ji Yeon Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Elaine Rush
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- School of Sport and Recreation, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
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de Moura SCSR, Schettini GN, Gallina DA, Dutra Alvim I. Microencapsulation of Hibiscus bioactives and its application in yogurt. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16468] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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Gorjian H, Raftani Amiri Z, Mohammadzadeh Milani J, Ghaffari Khaligh N. Influence of Nanovesicle Type, Nanoliposome and Nanoniosome, on Antioxidant and Antimicrobial Activities of Encapsulated Myrtle Extract: A Comparative Study. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02747-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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21
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Teixeira VMC, da Silva RFG, Gonçalves OH, Pereira C, Barros L, Ferreira IC, Bona E, Leimann FV. Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112786] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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MOURA SCSRD, VIALTA A. Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
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Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
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Bennacef C, Desobry-Banon S, Linder M, Khanji AN, Probst L, Desobry S. Study and optimization of core-shell capsules produced by annular jet breaking coextrusion. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:molecules26154601. [PMID: 34361753 PMCID: PMC8347884 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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Gaikwad NN, Kalal AY, Suryavanshi SK, Patil PG, Sharma D, Sharma J. Process optimization by response surface methodology for microencapsulation of pomegranate seed oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Nilesh N. Gaikwad
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Archana Y. Kalal
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Swati K. Suryavanshi
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Prakash G. Patil
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
| | - Debi Sharma
- Division of Basic Sciences ICAR‐Indian Institute of Horticultural Research (IIHR) Bengaluru India
| | - Jyotsana Sharma
- Division of Post Harvest Technology ICAR‐National Research Centre on Pomegranate (NRCP) Solapur India
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
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29
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Teixeira RF, Benvenutti L, Burin VM, Gomes TM, Ferreira SRS, Zielinski AAF. An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102587] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Huang T, Tu Z, Shangguan X, Wang H, Zhang L, Bansal N. Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology. Food Chem 2020; 343:128413. [PMID: 33268178 DOI: 10.1016/j.foodchem.2020.128413] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 10/13/2020] [Accepted: 10/13/2020] [Indexed: 11/26/2022]
Abstract
In this study, the rheological and tribological properties of complex solutions comprising of fish gelatin (FG)-Arabic gum (AG), FG-xanthan gum (XG), and FG-κ-carrageenan (κC), respectively, were measured, as well as the effects of the complex on the physical properties of yoghurt. Results showed that with increased XG and κC concentrations, the viscosity of FG-XG and FG-κC complex solutions both increased. It was also found that the lubrication properties of FG-anionic polysaccharide (AP) solutions decreased with the increased AP contents. The applications of FG-AP complexes (FG:AP = 9:1) improved firmness, water holding capacity and viscosity of yoghurt by the formation of large aggregates, but gels were easily destroyed at high frequency. Moreover, compared with gelatin, FG-AP complexes made yoghurt better lubrication properties during low and medium sliding speed, especially for FG-XG complexes. Thus, FG-AP complexes have the potential to be applied in producing yoghurt with good quality.
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Affiliation(s)
- Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia
| | - Zongcai Tu
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| | - Xinchen Shangguan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Lu Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia.
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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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32
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Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00647-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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33
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Mohammed NK, Tan CP, Manap YA, Muhialdin BJ, Hussin ASM. Spray Drying for the Encapsulation of Oils-A Review. Molecules 2020; 25:E3873. [PMID: 32858785 PMCID: PMC7503953 DOI: 10.3390/molecules25173873] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 01/18/2023] Open
Abstract
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters-including inlet and outlet temperatures, total solids, and the type of wall materials-that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
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Affiliation(s)
| | - Chin Ping Tan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Yazid Abd Manap
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
| | - Belal J. Muhialdin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; (C.P.T.); (Y.A.M.); (B.J.M.)
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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Zannou O, Koca I, Aldawoud TMS, Galanakis CM. Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle ( Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents. Molecules 2020; 25:E3715. [PMID: 32824080 PMCID: PMC7464405 DOI: 10.3390/molecules25163715] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 01/02/2023] Open
Abstract
Deep eutectic solvents (DESs) have got huge interest as new green and sustainable solvents for the extraction of bioactive compounds from plants in recent decades. In the present study, we aimed to investigate the effectiveness of hydrophilic DES for the extraction of anthocyanin and polyphenol antioxidants from Roselle. A natural hydrophilic DES constituted of sodium acetate (hydrogen bond acceptor) and formic acid (hydrogen bond donor) designed to evaluate the total phenolic compound (TPC), total flavonoid (TFC), total anthocyanin (TACN), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) values of Roselle. Distilled water, 70% ethanol, and 80% methanol used as conventional solvents for comparison. The results indicated that the DES prepared in molarity ratio (SAFAm) was the most efficient. Subsequently, this prominent DES selected for the optimization and the optimum extraction conditions were 1:3.6 molarity ratio, 0% additional water, and 10 mL solvent. TPC, TFC, TACN, FRAP, and DPPH radical scavenging at the optimum point were 233.26 mg GAE/g, 10.14 mg ECE/g, 10.62 mg D3S/g, 493.45 mmol ISE/g, and 343.41 mmol TE/g, respectively. The stability tests showed that anthocyanins were more stable in SAFAm. These findings revealed that SAFAm is an effective green solvent for the extraction of polyphenols from various plants.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Ilkay Koca
- Department of Food Engineering, Ondokuz Mayis University, Samsun 55139, Turkey
| | - Turki M. S. Aldawoud
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (T.M.S.A.); (C.M.G.)
| | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (T.M.S.A.); (C.M.G.)
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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Microbeads of Sodium Caseinate and κ-Carrageenan as a β-Carotene Carrier in Aqueous Systems. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02426-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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