The Improved Properties of Zein Encapsulating and Stabilizing Sacha Inchi Oil by Surfactant Combination of Lecithin and Tween 80

Microencapsulation of sacha inchi oil using tannic acid, yeast cells and xanthan gum as wall materials

This study investigated the encapsulation of sacha inchi oil using complex coacervation of recovered yeast cells and xanthan gum via double emulsion. Turbidimetric analysis revealed interactions between yeast cells (YC) and tannic acid (TA), which increased turbidity to a 1:3 YC:XG ratio suggesting that TA could be a promising crosslinking agent for enhancing coacervation. Optimal encapsulation efficiency was achieved at a core-to-wall ratio of 1:1 in a core solution concentration of 1 % relative to the total polymer concentration. Under these conditions, the microparticles exhibited an average particle size of 72.44 ± 1.83 μm, with low water activity and water solubility. Morphological analysis suggests that the microcapsules showed a heterogeneous structure formed by different layers of wall material, potentially making them suitable for use in food matrices. The use of TA to form TA-YC:XG microcapsules improved the oxidative stability (39.84 ± 0.43 meqO2/kg of peroxide value after six simulated months) of the microcapsules and slowed down oil release (approximately 20 % in simulated gastric fluid) during the in vitro digestion test. These finds highlight the potential of microencapsulation using recovered yeast cells as a strategy to enhance encapsulation efficiency and protect against oxidation and digestion challenges. This approach opens new possibilities for the use of sacha inchi oil as a food ingredient.

Physical and oxidative stability of babassu (Orbignya phalerata mart) oil in water nanoemulsions: Effect of oil and guar gum concentrations

Babassu oil (BO) was used in the production of oil in water (O/W) nanoemulsions in order to evaluate the potential application of an alternative source of vegetable oil in the composition of colloidal systems. The proportion of oil phase (10, 20 and 30 % w/w) and guar gum (GG) concentrations (0, 0.10, 0.15 and 0.20 % w/w) were evaluated for 30 days of storage at 5 °C. Physical (pH, viscosity, zeta potential, average diameter, microstructure, and creaming index) and the oxidative stability were measured to evaluate the feasibility of BO in the production of O/W nanoemulsions. The nanoemulsions presented a zeta potential higher than 19.17 mV in absolute value. All systems presented a polydispersity index (PDI) below 0.031 and unimodal size distributions, with the mean droplet diameter size below 246.17 nm. The addition of GG increased the viscosity of the emulsions and the average droplet diameter size. For all samples, creaming index did not vary significantly after 30 days of storage at 5 °C, contributing to the stability of the system. In general, the samples containing a higher oil concentration (30 %) were less stable in terms of oxidation, possibly due to the increased amount of oil. BO can be a promising alternative source of oil to produce nanoemulsions, as the emulsions containing up to 20 % w/w oil and 0.15 % w/w GG presented promising results regarding the physical and oxidative stability. Nanoemulsions with increased stability containing alternative sources of oil may be an interesting approach for cosmetic, pharmaceutical, and food industries.

Microencapsulation of gamma oryzanol using inulin as wall material by spray drying: optimization of formulation and characterization of microcapsules

Gamma oryzanol (GO) is the rice bioactive compound which presents various therapeutic effects. However, GO is relatively unstable to environmental factors during processing and storage. The objective of this work was to produce GO microparticles encapsulated with inulin and Tween80 (GOINs) by spray-drying. Response surface analysis was used for the optimization of the encapsulation to get maximum % encapsulation efficiency (%EE) of GO. Three process variables for the concentration of 10-20% inulin (w/v), 3-5% Tween 80 (w/v), and 3-5% GO (w/v) were investigated. Quadratic polynomial regression model for the optimization with R2 at 0.92 was obtained from the study The optimum condition was 20% inulin (w/v), 3% Tween 80 (w/v), and 3% GO (w/v) which yielded a high % EE of 82.63% and particles size at 1,154.60 ± 28.85 nm Fourier transform infrared spectroscopy demonstrated that GO was encapsulated inside the inulin matrix. Our study provided potential and improved hygroscopicity ranged from 6.51 to 10.22 g H2O/100 g dry weight of GO in spray-dried microcapsules.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-05988-0.