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Characterization of Moringa oleifera Leaf Powder Extract Encapsulated in Maltodextrin and/or Gum Arabic Coatings. Foods 2021; 10:foods10123044. [PMID: 34945595 PMCID: PMC8701997 DOI: 10.3390/foods10123044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/03/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the microcapsules and extracts have an amorphous nature, which was validated by the surface morphology analysis that showed amorphous, irregular, and flake-like attributes except for MDGA microcapsules which had slightly spherical and agglomerated surfaces. The Fourier Transform Infra-Red spectra of the microcapsules showed the presence of C-O and O-H aromatic rings as well as amine groups. New spectra were observed at 1177, 1382 and 1411 cm−1 for MDGA, MD and GA, respectively, after encapsulation, which connotes a slight modification in the chemical structural pattern after encapsulation. Storage stability tests (28 days at 4, 25 and 40 °C) showed that the microcapsules were most stable at 4 °C and the stability differs significantly (p ≤ 0.05) with coating material type and temperature with MDGA showing better storage stability than others. Altogether, the attributes of the MDGA microcapsules were comparatively better than either MD or GA alone. The present data, therefore, demonstrate an effective encapsulation process for MoLP extract that can serve as fortificants in processed food products where MoLP may be used.
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Vélez-Erazo EM, Silva IL, Comunian T, Kurozawa LE, Hubinger MD. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3765-3779. [PMID: 34471300 DOI: 10.1007/s13197-020-04834-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X1: pea protein X2: oil concentration). Hi-Cap® 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying. The validated formulation with 13.50% (w/w) oil and 3.87% (w/w) pea protein presented the best stability conditions (no phase separation for 7 days, monomodal size distribution, and 1.59 μm of moda diameter). Particles showed high encapsulation efficiency (87.71 and 91.97% for MD and HC, respectively) and low water activity and moisture values (0.114-0.150% and 2.64-3.41%, respectively). HC particles exhibited better physicochemical and structural characteristics, apart from their good reconstitution, which shows the potential of this approach as a viable alternative for the use of rich-plant ingredients, such as chia oil and pea protein.
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Affiliation(s)
- Eliana M Vélez-Erazo
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Isabela Lima Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Talita Comunian
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Louise E Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
| | - Miriam Dupas Hubinger
- Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil
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Singh H, Thakur S, Sahajpal NS, Singh H, Singh A, Sohal HS, Jain SK. Recent Advances in the Novel Formulation of Docosahexaenoic Acid for Effective Delivery, Associated Challenges and Its Clinical Importance. Curr Drug Deliv 2020; 17:483-504. [DOI: 10.2174/1567201817666200512103402] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 01/03/2020] [Accepted: 02/02/2020] [Indexed: 11/22/2022]
Abstract
Docosahexaenoic Acid (DHA) is an essential polyunsaturated omega-3 fatty acid, and a fundamental structural component of the phospholipid membranes, especially of neural and retinal cells. DHA is found to be critical for the normal development and functioning of neurons and synaptogenesis in the brain, and is required during pre- and post-natal stages of life. DHA has also been observed to exhibit neuroprotective, cardioprotective, and anti-inflammatory properties. However, geographical dietary variations and poor economic conditions lead to insufficient DHA levels resulting in various health deficits like improper brain development, cognitive disorders, and other clinical complications. Thus, to prevent its deficiency-induced derangements, several authorities recommend DHA as a supplement during pregnancy, infancy, and throughout adulthood. In past decades, the soft gelatin capsule was only feasible resolute of DHA, but due to their limitations and invention of new technologies; it led to the development of new dosage forms with improved physicochemical characteristics of DHA. This article will discuss in detail about the role of DHA in brain development, microalgae oil as an emerging source of DHA, clinical- and pharmacological-activities of DHA, issues related to DHA oil, current formulation of DHA along with their application, limitations, and strategies used for improvement and future prospectives.
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Affiliation(s)
- Harmanpreet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Shubham Thakur
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Nikhil Shri Sahajpal
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Harjeet Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Amrinder Singh
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
| | - Harminder Singh Sohal
- Department of Orthopaedics, Government Medical College, Amritsar 143001, Punjab, India
| | - Subheet Kumar Jain
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143105, Punjab, India
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Vaucher ACDS, Dias PCM, Coimbra PT, Costa IDSM, Marreto RN, Dellamora-Ortiz GM, De Freitas O, Ramos MFS. Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation. J Microencapsul 2019; 36:459-473. [DOI: 10.1080/02652048.2019.1646335] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Arianne Cunha dos Santos Vaucher
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Patrícia C. M. Dias
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Pablo T. Coimbra
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Irina dos Santos Miranda Costa
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | | | - Gisela Maria Dellamora-Ortiz
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
| | - Osvaldo De Freitas
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Mônica F. S. Ramos
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Cidade Universitária, Rio de Janeiro, Brazil
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Taheri A, Jafari SM. Gum-based nanocarriers for the protection and delivery of food bioactive compounds. Adv Colloid Interface Sci 2019; 269:277-295. [PMID: 31132673 DOI: 10.1016/j.cis.2019.04.009] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 04/09/2019] [Accepted: 04/24/2019] [Indexed: 11/28/2022]
Abstract
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, 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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Singh H, Kumar C, Singh N, Paul S, Jain SK. Nanoencapsulation of docosahexaenoic acid (DHA) using a combination of food grade polymeric wall materials and its application for improvement in bioavailability and oxidative stability. Food Funct 2018; 9:2213-2227. [DOI: 10.1039/c7fo01391d] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Developed nanoencapsulated DHA powder of microalgae oil with improved oxidative stability and bioavailability in brain using combination of wall materials.
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Affiliation(s)
- Harmanpreet Singh
- Department of pharmaceutical sciences
- Guru Nanak Dev University
- Amritsar
- India
| | - Chateshwar Kumar
- Department of pharmaceutical sciences
- Guru Nanak Dev University
- Amritsar
- India
| | - Narpinder Singh
- Department of Food Science and technology
- Guru Nanak Dev University
- Amritsar
- India
| | - Surinder Paul
- Department of Pathology
- Government Medical College
- Amritsar
- India
| | - Subheet Kumar Jain
- Department of pharmaceutical sciences
- Guru Nanak Dev University
- Amritsar
- India
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Premi M, Sharma H. Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil. Int J Biol Macromol 2017; 105:1232-1240. [DOI: 10.1016/j.ijbiomac.2017.07.160] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 12/14/2022]
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Shi Y, Wang SJ, Tu ZC, Wang H, Li RY, Zhang L, Huang T, Su T, Li C. Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2597-605. [PMID: 27478215 PMCID: PMC4951412 DOI: 10.1007/s13197-016-2225-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2016] [Accepted: 04/01/2016] [Indexed: 10/21/2022]
Abstract
This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.
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Affiliation(s)
- Yan Shi
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Shu-jie Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Zong-cai Tu
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
- />College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022 China
| | - Hui Wang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ru-yi Li
- />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
| | - Tao Huang
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Ting Su
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
| | - Cui Li
- />State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 China
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Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Hădărugă DI, Ünlüsayin M, Gruia AT, Birău Mitroi C, Rusu G, Hădărugă NG. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin. Beilstein J Org Chem 2016; 12:179-91. [PMID: 26977177 PMCID: PMC4778528 DOI: 10.3762/bjoc.12.20] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Accepted: 01/20/2016] [Indexed: 11/23/2022] Open
Abstract
The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with β-CD at a host–guest ratio of 1:1 and 3:1 from an ethanol–water mixture and kneading methods has been used for the preparation of β-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the “strongly-retained” water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for β-CD/ASO complexes.
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Affiliation(s)
- Daniel I Hădărugă
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
| | - Mustafa Ünlüsayin
- Department of Fish Processing Technology, Akdeniz University, Dumlupinar Boulevard, Campus Antalya, 07058 Antalya, Turkey
| | - Alexandra T Gruia
- Regional Centre for Immunology and Transplant, County Clinical Emergency Hospital Timişoara, Iosif Bulbuca Blvd. 10, 300736 Timişoara, Romania
| | - Cristina Birău Mitroi
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
| | - Gerlinde Rusu
- Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania
| | - Nicoleta G Hădărugă
- Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Mihai I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania
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